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!