Dark Chocolate Cupcakes with Marshmallow Filling

Dark Chocolate Cupcakes with a fluffy marshmallow filling and creamy chocolate frosting. These dangerously decadent cupcakes are sure to delight any chocolate lover. By mixing the cocoa powder and bittersweet chocolate with the butter, rather than adding the cocoa to the dry ingredients, you end up with a cupcake that has a stronger and richer chocolate flavor. This recipe does not double very well. If you want to make 24 cupcakes, it’s best to make two separate batches and bake each separately. This is one of my favorite chocolate cupcake recipes; in fact I made them a few months ago with peanut butter frosting that were incredible. So when I had a special request from a coworker to make cupcakes for her son’s birthday I immediately thought of those Dark Chocolate Cupcakes with Peanut Butter Frosting. Her son was very specific in the type of cupcakes he desired and did not want the peanut butter frosting. He wanted the cupcakes to have a filling similar to Hostess cupcakes, topped with chocolate frosting and sprinkles. The marshmallow filling in these cupcakes are fantastic and a wonderful surprise to those not expecting it. She said that these cupcakes were a huge hit and her son even tried to convince her that he needed to have one of these for breakfast on his birthday as well! 🙂

Dark Chocolate Cupcakes with Marshmallow Filling

Dark Chocolate Cupcakes with a fluffy marshmallow filling and creamy chocolate frosting.

Yield: 12 cupcakes


For the Cupcakes:
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream

For the Marshmallow Filling:
6 tablespoons unsalted butter, softened
1 ½ cups confectioners’ sugar
¾ cup Marshmallow Fluff
1 ½ tablespoon heavy cream

For the Creamy Chocolate Frosting:
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into Tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
1/2 teaspoon vanilla extract


Adjust oven rack to lower-middle position and preheat to 350 degrees F. Line muffin pan with baking cup liners.
In a medium heatproof bowl, combine butter, chocolate, and cocoa. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside and cool until just warm to the touch.
In a small bowl, whisk flour, baking soda, and baking powder; set aside.
In a medium bowl, whisk eggs; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined. Sift remaining flour mixture over chocolate mixture and whisk until batter is combined.
Divide the batter evenly among muffin pan cups. Bake 18 to 20 minutes or until toothpick inserted into center of cupcakes comes out clean.
Cool cupcakes in muffin pan on wire rack for 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.
To make the marshmallow filling: in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 ½ tablespoons of the heavy cream on medium speed until fluffy. Transfer to a pastry bag fitted with a ¼ – inch plain round tip.
Once cupcakes have cooled, use a paring knife or apple corer to cut out a small circle in the center of each cupcake.

Remove the core and trim leaving the core just big enough to be used to plug the hole once it is filled.

Pipe the marshmallow filling into each hollowed cupcake.

Once the filling is in place, place the trimmed core of the cupcake back into place.

To make the frosting: combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.
Attach bowl to the stand mixer and fit the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes. Add butter 1 piece at a time, until smooth and creamy.
Once all the butter as been added, pour in the cooled chocolate and vanilla. Mix until well combined. Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.
Pipe frosting onto cooled cupcakes.

Recipe Note: This recipe does not double very well. If you want to make 24 cupcakes, it’s best to make two separate batches and bake each separately.

Source: cupcakes from Brown Eyed Baker, frosting from Cook's Illustrated (May 2010) and marshmallow filling from Amanda's Cookin

53 Responses to “Dark Chocolate Cupcakes with Marshmallow Filling”

  1. #
    Becca — April 8, 2011 @ 8:35 am

    Christina….BRAVO! You’ve done it again…you’ve managed to make me drool onto my keyboard 🙂
    A girlfriend and I are having a bakeathon day tomorrow (9 hours of non-stop baking and blabbing) and these will be the perfect ending to a perfect day! Thanks for the inspiration <3

    • Christina replied: — April 9th, 2011 @ 10:07 pm

      Let me know how they turn out for you! You should upload another pic to Sweet Pea’s Kitchen Facebook page! 🙂

  2. #
    Kristi — April 8, 2011 @ 8:49 am

    They look delightful…

  3. #
    Lauren at Keep It Sweet — April 8, 2011 @ 8:58 am

    These look like some terrific birthday cupcakes!

  4. #
    happywhennothungry — April 8, 2011 @ 9:06 am

    These cupcakes look awesome! I love the marshmallow filling and the rainbow sprinkles. So pretty and fun!

  5. #
    Linda — April 8, 2011 @ 9:37 am

    Hi Christina! Be still my beating heart! This is the stuff I dream of when I think of my “perfect” treat. Can’t wait to try these!

  6. #
    Nicole@HeatOvenTo350 — April 8, 2011 @ 9:53 am

    Marshamallow filling? Don’t mind if I do . . .

  7. #
    simplynutritiouskate — April 8, 2011 @ 10:10 am

    I love filled cupcakes such a great surprise!

  8. #
    Elisabeth Turner — April 8, 2011 @ 10:33 am

    Just in time for my girls Easter party!!!! I can’t wait to try them. I might have to make a practice batch first 😉

    • Christina replied: — April 9th, 2011 @ 10:16 pm

      How fun! Let me know how they turn out for you! 🙂

      • Elisabeth Turner replied: — April 21st, 2011 @ 7:27 pm

        The cupcakes were a hit! They tasted great! I had some problems with the frosting though. Not sure what I did wrong 🙁 but it still tasted ok…

  9. #
    Jenny — April 8, 2011 @ 10:43 am

    Wow these cookies just made my face light up! What a creamy little surprise inside yum! 😀

  10. #
    Junia @ Mis Pensamientos — April 8, 2011 @ 11:21 am

    ahhhh love these filled cupcakes. i’m going to have to make my own soon too hehehe. just bought the cutest cupcake liners! hahah! btw, congrats on top 9 for those coconut rice krispy squares!

  11. #
    KitchenGeisha — April 8, 2011 @ 2:47 pm

    Simply delicious. I don’t know where you find the time!

  12. #
    Michelle — April 8, 2011 @ 2:57 pm

    These cupcakes are stunning! I love the first shot where you get to see the marshmellow filling. I would love to sink my teeth into one of these 🙂

  13. #
    Ellie — April 8, 2011 @ 5:32 pm

    how funnnn! this looks so fun and cute. the frosting looks crazy good too~

  14. #
    Honey @ Honey, What's Cooking — April 8, 2011 @ 5:45 pm

    oooh, i was obsessed with hostess cakes as a kid. this looks amazing. that’s so sweet of you to bake for your co-worker’s son. 🙂

  15. #
    Pudding Pie Lane — April 8, 2011 @ 6:18 pm

    The apple corer is such a good idea! Oh and of course the cupcakes look AMAZING. If I could get these I’d have them on my birthday, or any day for that matter… as well 🙂

  16. #
    blog by tina — April 8, 2011 @ 6:32 pm

    YUUUUUUUUUMMMMMM omg you are making me so hungry~!!!! Oh I bet these would be so good with graham cracker crumbles on top! but then there would be no colorful sprinkles…torn

  17. #
    Megan — April 8, 2011 @ 9:10 pm

    Ok, I stared at your photos for probably 2 minutes before snapping out of it. 🙂 GREAT photos, amazing recipe. Thank you for sharing it!

  18. #
    sarah — April 8, 2011 @ 9:49 pm

    Wonderful! I love the marshmallow filling. My birthday is in May…just so you know.

  19. #
    sweetlife — April 8, 2011 @ 10:35 pm

    yummy, filled cupcakes are the best..how sweet!!


  20. #
    Lori — April 8, 2011 @ 11:30 pm

    Oh yum!! These do look oh so decadent! Probably a good thing it doesn’t double well…I would be tempted to double away!! Lovely cupcakes!

  21. #
    bakebooks — April 9, 2011 @ 12:22 am

    Love this! Your photos are stunning!

  22. #
    Sara — April 9, 2011 @ 1:04 am

    These are so fun. Everything is made better with sprinkles and marshmallows!

  23. #
    Beth Michelle — April 9, 2011 @ 2:49 am

    I am in love with these cupcakes. They look soooo good! Beautiful pictures too 🙂

  24. #
    muppy — April 9, 2011 @ 6:29 am

    i love the marshmallow filling!

  25. #
    Angela@RecipesFromMyMom — April 9, 2011 @ 9:31 am

    Now those are cupcakes that I could take a bite out of and feel chocolate satisfaction.

  26. #
    fitnessnfoodiegirl — April 9, 2011 @ 11:46 am

    Those look like so much fun! What a great idea!

  27. #
    Fran {The Flavorful Fork} — April 9, 2011 @ 5:01 pm

    I really should not be looking at these cupcakes while my stomach is rumbling. They look so yummy!

  28. #
    Samm I Amm — April 9, 2011 @ 7:05 pm

    I love putting a filling in my cupcakes! Marshmallow sounds like the perfect one because it won’t seep into the cupcake. Thanks for the recipe!

  29. #
    Kimmie — April 9, 2011 @ 7:29 pm

    I love the semi-homemade marshmallow filling recipe. Marshmallow from scratch is such a pain. This definitely gives the best of both worlds – can’t wait to try it!

  30. #
    Sandra — April 9, 2011 @ 9:08 pm

    Super Chocolaty! I’m sure I’d have to bake several batches.

  31. #
    Jenn@eatcakefordinner — April 10, 2011 @ 5:56 pm

    That is so weird to me that a recipe would not double well, but I have heard of that before? I love your first picture of the inside of the cupcake. Sounds incredible.

  32. #
    Felice — April 10, 2011 @ 11:41 pm

    I love the secret hiding inside and those beautifully-colored sprinkles.

  33. #
    The Farmers Wife — April 13, 2011 @ 5:32 pm

    Ohhh… Can I place my order here? They look amazing!

  34. #
    Joy — April 14, 2011 @ 10:26 pm

    That looks wonderful.

  35. #
    Christina @ This Woman Cooks! — April 20, 2011 @ 8:24 pm

    Oh my gosh that is exactly what I want right now. Serious dessert craving. I shouldn’t be looking at these!

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  37. #
    Melissa — July 18, 2011 @ 10:18 pm

    Just used the marshmallow filling piece of this recipe for a s’mores-inspired cupcake: graham cracker cupcake, filled with marshmallow and topped with milk chocolate and two mini-marshmallow. They’re delicious but the filling absolutely makes them great! Thanks for sharing!

    • Christina replied: — July 20th, 2011 @ 10:27 pm

      Oh man, those sound incredible! Thanks for sharing with me…now I think I need to make some s’more cupcakes! Yummy! 😀

  38. #
    Nina — August 22, 2011 @ 1:21 am

    Thank you for this recipe! I will use this tomorrow for my nephew’s 1 month old birthday! 🙂

    • Christina replied: — August 24th, 2011 @ 1:52 pm

      Happy birthday to your nephew! I hope that everyone enjoys the cupcakes! 🙂

  39. #
    Allie — September 1, 2011 @ 1:47 am

    Hi! I just found your recipe through Google, and I had a question. If I were to put the marshmallow fluff into the batter with the cupcakes and try and go for a marbleized effect, would the cupcake set, or would that not work?

    • Christina replied: — September 3rd, 2011 @ 9:04 pm

      I don’t think that adding the marshmallow fluff would work very well. It would affect the consistency of the batter. That being said, I have never personally tried it and would love to know if it works out for you. 🙂

  40. #
    molly — November 22, 2011 @ 3:59 pm

    I originally found this recipe on a site that rated the top five filled cupcakes from various blogs. I made all five and this one by far was the best. Made them for a large Bbq we had they were gone in minutes many people doubted that I even made them.

  41. #
    Erin @ Making Memories — December 17, 2011 @ 3:11 pm

    These look wonderful! I wish I had one right now!

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  43. #
    Chris — April 15, 2012 @ 9:43 pm

    Cant wait to make these (:

  44. #
    vipulla naik — May 9, 2012 @ 10:48 am

    hey chritina, came to know your blog through google…love it….jus one qtn ;what are these marshmellow fluff, are they normal marshmellows….n if not can i use normal marshmellows

  45. #
    kat — May 20, 2012 @ 5:43 pm

    wow! beautiful!!!

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  47. #
    Helene Dsouza I Masala Herb — September 25, 2012 @ 10:33 am

    wow those look wonderful. Cant wait to try them out. thank for sharing!

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