Marshmallow Stuffed Cupcakes

Packed with flavors and melt in mouth, these Marshmallow Stuffed Cupcakes are a fantastic treat to both kids and adults. I fall for these right from the moment they’re served. That’s not all because I have a sweet tooth. These cupcakes taste so good. They’re a perfect mix of cake mix, marshmallows, soften butter, cocoa powder, heavy cream, vanilla extract, sugar, and kosher salt.

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Marshmallow Stuffed Cupcakes

Recipe by Bell BrittanyCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

25

servings

Prep time

15

minutes

Total time

50

minutes

These marshmallow stuffed cupcakes are delicious and flavorful desserts and snacks. When we treat my guests with these at weekend gathering, they all fall in love with them.

Ingredients

• 1 box Devil’s food cake mix, plus ingredients called for on box

• 24 large marshmallows

• 1/4 c. heavy cream

• 1 c. butter, softened

• 3/4 c. cocoa powder

• 2 1/2 c. powdered sugar

• 2 tsp. pure vanilla extract

• pinch of kosher salt

Directions

• Preheat oven to 350° F. Prepare two 12-cup cupcake pans lined with cupcake liners.
• Prepare Devil’s Food cake mix according to package instructions.
• Fill each cupcake liner about 2/3 full with batter and bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes. Let cool for 10 minutes.
• Scoop a small well out of each cupcake; using a teaspoon. Reserve cupcake crumbs for garnish.
• Add a marshmallow into each well and bake until the marshmallow puffs, about 5 minutes. Let cool to room temperature.
• To make chocolate frosting: Add butter, powdered sugar, cocoa powder, vanilla, and salt in a large bowl. Beat until fluffy; using a hand mixer. Beat in heavy cream, add more if needed.
• Arrange frosting onto cupcakes. Sprinkle cupcake crumbs on top. Enjoy!

Recipe Video

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53456/marshmallow-stuffed-cupcakes-recipe/

Notes

Marshmallow Stuffed Cupcakes are a classic chocolate cupcake with a soft marshmallow center and a cocoa-based frosting. The cupcakes start with a Devil’s food cake mix baked until just set, then a small portion of the center is removed and filled with a whole marshmallow. A short return to the oven allows the marshmallow to puff and soften before the cupcakes are cooled and frosted.

This recipe works well because the rich chocolate cake provides structure while still staying tender enough to hide the marshmallow filling. Baking the marshmallow briefly after stuffing helps it expand and adhere to the cake rather than remaining firm. The frosting, made from butter, cocoa powder, powdered sugar, cream, and vanilla, is thick and spreadable, balancing the sweetness of the marshmallow with a deeper chocolate flavor. Using reserved cupcake crumbs as a topping adds texture without extra ingredients.

These cupcakes fit easily into everyday home baking since they rely on a boxed mix and straightforward techniques. They can be baked ahead and frosted later the same day. Leftovers store well when covered at room temperature for short periods or refrigerated longer, and the structure stays intact even after chilling.