Marshmallow Stuffed Cupcakes

Introduction & Inspiration

There’s something inherently fun and comforting about marshmallows. Their soft, fluffy texture and sweet flavor make them a perfect addition to desserts. These Marshmallow Stuffed Cupcakes take that marshmallow goodness and combine it with rich chocolate cake and a decadent chocolate frosting.

The inspiration came from wanting to create a cupcake that was both surprising and satisfying. I love the idea of biting into a seemingly ordinary chocolate cupcake and discovering a gooey, melted marshmallow center. It’s a delightful textural and flavor contrast.

I also appreciate the simplicity of this recipe. While the finished product looks impressive, it’s relatively easy to make, thanks to the use of a boxed cake mix and a straightforward frosting technique. The perfect dessert for all levels.

I found also the presentation very interesting.

Nostalgic Appeal

Marshmallows often evoke feelings of nostalgia, reminding us of campfires, s’mores, and hot cocoa on cold winter days. They’re a classic treat that many people have fond memories of.

Cupcakes, too, have that built-in nostalgic charm. They’re a staple at birthday parties, bake sales, and other celebrations. It is always a good idea.

This recipe combines those nostalgic elements, creating a dessert that feels both familiar and exciting. It’s like taking a classic treat and giving it a fun, unexpected twist. A perfect combination.

The chocolate flavor, also bring back, lot of good memories.

Homemade Focus

While this recipe utilizes a boxed cake mix for convenience, the marshmallow stuffing and the homemade chocolate frosting are what truly make these cupcakes special. We’re taking a shortcut with the cake base, but we’re elevating the entire experience with those homemade touches.

I’m a firm believer in finding that balance between convenience and homemade goodness. Sometimes, a pre-made element allows you to focus your energy on the more creative and flavorful aspects of a recipe.

The marshmallow stuffing is a simple but brilliant addition. It adds a gooey, melted center that contrasts beautifully with the soft chocolate cake and creamy frosting.

And the homemade chocolate frosting is rich, decadent, and far superior to anything you’d find in a store-bought tub. It’s the perfect finishing touch. It is a must.

Flavor Goal

The primary flavor goal for these Marshmallow Stuffed Cupcakes is a harmonious blend of rich chocolate and sweet, gooey marshmallow. We want a moist chocolate cupcake, a melted marshmallow center, and a decadent chocolate frosting.

The Devil’s food cake mix provides that intense chocolate flavor that serves as the perfect foundation. It’s a classic pairing with marshmallow.

The marshmallow stuffing adds a sweet, gooey, and slightly vanilla-flavored center that’s a delightful surprise when you bite into the cupcake.

The homemade chocolate frosting is rich, creamy, and intensely chocolatey. It complements the marshmallow filling and the chocolate cake perfectly, creating a cohesive and satisfying flavor experience.

Ingredient Insights

Let’s take a closer look at the key ingredients and their roles:

• Devil’s food cake mix (plus ingredients called for on the box): Provides the base for our cupcakes. It’s a convenient and consistent option that delivers a rich, chocolatey flavor.
• Large marshmallows: The star of our stuffing! They melt into a gooey, sweet center that’s a delightful surprise.
• Butter, softened: The foundation of our chocolate frosting. Make sure it’s softened to room temperature for a smooth and creamy texture.
• Powdered sugar: Provides sweetness and structure to the frosting.
• Cocoa powder: Adds intense chocolate flavor to the frosting.
• Pure vanilla extract: Enhances the other flavors.
• Kosher salt: Balances the sweetness and enhances the flavors.
• Heavy cream: Adds richness and creaminess to the frosting, creating a smooth and luscious texture.

Essential Equipment

Here’s a list of the equipment that you will need:

• Two 12-cup cupcake pans: For baking the cupcakes.
• Cupcake liners: To prevent sticking and for easy removal.
• Large bowl: For mixing the cake batter and for making the frosting.
• Hand mixer: For beating the batter and making the frosting. A stand mixer can also be used.
• Teaspoon: For scooping out the centers of the cupcakes.
• Piping bag and tip (optional): For piping the frosting onto the cupcakes.
• Toothpick

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 1 box Devil’s food cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
• 24 large marshmallows
• 1 cup (2 sticks) butter, softened
• 2 1/2 cups powdered sugar
• 3/4 cup cocoa powder
• 2 teaspoons pure vanilla extract
• Pinch of kosher salt
• 1/4 cup heavy cream

Step-by-Step Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Step 1: Prepare Oven and Batter

Preheat your oven to 350°F (175°C). Line two 12-cup cupcake pans with cupcake liners.

Prepare the Devil’s food cake mix according to the package directions.

Step 2: Bake the Cupcakes

Fill each cupcake liner about two-thirds full with batter.

Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 3: Cool and Create Wells

Let the cupcakes cool in the pans for 10 minutes.

Using a teaspoon, carefully scoop out a small well from the center of each cupcake, creating a cavity for the marshmallow. Reserve the scooped-out cupcake crumbs for garnish (optional).

Step 4: Stuff with Marshmallows

Place a large marshmallow into each well.

Step 5: Bake Again (Briefly)

Return the cupcakes to the oven and bake for about 5 minutes, or until the marshmallows are puffed and slightly melted.

Step 6: Cool Completely

Let the cupcakes cool completely to room temperature before frosting. This is important to prevent the frosting from melting.

Step 7: Make the Chocolate Frosting

While the cupcakes are cooling, make the frosting. In a large bowl, using a hand mixer, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until combined.

Gradually beat in the heavy cream, adding more by the tablespoon if needed, until the frosting is creamy but can hold its shape.

Step 8: Frost and Garnish

Transfer the frosting to a piping bag fitted with a tip of your choice (or simply use a knife or spatula to spread the frosting).

Pipe or spread the frosting onto the cooled cupcakes.

If desired, sprinkle the reserved cupcake crumbs on top of the frosting for garnish.

Serve and enjoy these delightful Marshmallow Stuffed Cupcakes!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My cupcakes are dry.

Solution: This could be due to overbaking or using too much flour (if you made any adjustments to the box mix). Make sure to follow the baking time carefully and use a toothpick to check for doneness.

Problem: My marshmallows didn’t puff up.

Solution: Make sure your marshmallows are fresh. Older marshmallows may not puff as well. Also, ensure your oven temperature is accurate.

Problem: My frosting is too thin.

Solution: Add more powdered sugar, a tablespoon at a time, until the frosting reaches the desired consistency. You can also chill the frosting for a bit to help it firm up.

Problem: My frosting is too thick.

Solution: Add a little more heavy cream, a teaspoon at a time, beating until the frosting is smooth and spreadable.

Problem: my frosting is grainy. Solution: make sure you butter is properly soften

Tips and Variations

Here are some tips and variations to customize your Marshmallow Stuffed Cupcakes:

Tip: For an even richer chocolate flavor, use dark chocolate cocoa powder in the frosting.

Tip: To prevent the cupcakes from sticking to the liners, spray the liners with cooking spray before adding the batter.

Variation: Use a different flavor of cake mix, such as vanilla or yellow cake.

Variation: Add a few drops of peppermint extract to the frosting for a chocolate-peppermint flavor combination.

Variation: Top the frosted cupcakes with mini marshmallows or chocolate shavings instead of cupcake crumbs.

Variation: Dip the frosted cupcakes in melted chocolate for an extra layer of decadence.

Serving and Pairing Suggestions

These Marshmallow Stuffed Cupcakes are perfect for birthday parties, holidays, or any occasion that calls for a fun and delicious treat.

They pair beautifully with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream.

For a visually appealing presentation, arrange the cupcakes on a tiered stand or a platter.

Consider serving them with other chocolate and marshmallow treats, such as s’mores or hot cocoa.

These cupcakes are best served at room temperature.

Nutritional Information

Nutritional content will vary. These are general estimates per cupcake; specific brands and any alterations will affect the final numbers.

Here some estimate, for one serving:

• Calories: Approximately 400-500 per cupcake
• Fat: 20-25g
• Saturated Fat: 12-15g
• Carbohydrates: 50-60g
• Sugar: 40-50g
• Protein: 4-6g
• Sodium: 200-250mg

These values are approximate. Remember these are an indulgent treat.

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Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Marshmallow Stuffed Cupcakes by preparing a Devil’s food cake mix batter, baking the cupcakes, creating wells in the centers, stuffing them with marshmallows, baking them again briefly, and then frosting them with a homemade chocolate frosting.

Q&A:

Q: Can I make these cupcakes ahead of time?

A: Yes, you can bake the cupcakes and make the frosting a day or two in advance. Store the unfrosted cupcakes in an airtight container at room temperature. Store the frosting in the refrigerator. Bring the frosting to room temperature and re-whip it before using. It’s best to stuff the cupcakes with marshmallows and do the final bake just before serving.

Q: Can I use mini marshmallows instead of large marshmallows?

A: You could use mini marshmallows, but you’ll need to use several in each cupcake to fill the well. Large marshmallows are easier to work with and create a more consistent melted center.

Q: Can I freeze these cupcakes?

A: Yes, you can freeze the unfrosted and unstuffed cupcakes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight before stuffing, frosting, and serving. I don’t recommend freezing them after they’ve been stuffed and frosted.

Q: My marshmallows exploded in the oven! What happened?

A: You may have baked them for too long during the second bake. Just bake them until the marshmallows are puffed and slightly melted, not browned or bursting.

Q: How to store the leftover?

A: you can store them at room temperature, in airthight container.