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Chocolate Cupcakes with Marshmallow Cream Filling

 Chocolate Cupcakes with Marshmallow Cream Filling
Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They’re yummy even without frosting.
18 ServingsPrep: 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 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

2 of 2

Chocolate Cupcakes with Marshmallow Cream Filling (continued)

Ingredients (continued)

  • 1-1/2 cups confectioners' sugar
  • Assorted Christmas 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.
Nutritional Facts: 1 frosted cupcake (calculated without decorations) equals 328 calories, 15 g fat (7 g saturated fat), 49 mg cholesterol, 211 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
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