Chocolate Cupcakes with Marshmallow Cream Filling Recipe

5 1
Chocolate Cupcakes with Marshmallow Cream Filling Recipe
Chocolate Cupcakes with Marshmallow Cream Filling Recipe photo by Taste of Home
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Chocolate Cupcakes with Marshmallow Cream Filling Recipe

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5 1
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Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting.
MAKES:
18 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 1 hour Bake: 20 min. + cooling

Ingredients

  • 3/4 cup boiling water
  • 1/2 cup baking cocoa
  • 1/4 cup hot brewed coffee
  • 1/2 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • FILLING:
  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup shortening
  • 1/2 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • Assorted seasonal sprinkles and candies

Directions

In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Cream-Filled Chocolate Cupcakes in Country Woman Christmas Annual 2012, p22

Nutritional Facts

1 frosted cupcake (calculated without decorations): 328 calories, 15g fat (7g saturated fat), 49mg cholesterol, 211mg sodium, 46g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 3/4 cup boiling water
  • 1/2 cup baking cocoa
  • 1/4 cup hot brewed coffee
  • 1/2 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • FILLING:
  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup shortening
  • 1/2 teaspoon vanilla extract
  • 1/3 cup confectioners' sugar
  • FROSTING:
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3/4 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar
  • Assorted seasonal sprinkles and candies
  1. In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
  4. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  5. Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy.
  6. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
  7. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Cream-Filled Chocolate Cupcakes in Country Woman Christmas Annual 2012, p22

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