Description

Delight in these decadent Marshmallow Stuffed Cupcakes featuring moist Devil’s food cake filled with gooey melted marshmallows and topped with rich, creamy chocolate frosting. Perfect for any celebration or indulgent treat, these cupcakes combine a luscious chocolate center with a smooth, luxurious frosting finish.

Ingredients

Scale

Cupcake Batter

1 box Devil’s food cake mix (plus ingredients called for on the box – usually eggs, oil, and water)
24 large marshmallows

Chocolate Frosting

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

Instructions

Prepare the Batter and Fill Liners: Follow the instructions on the Devil’s food cake mix box to prepare the batter, usually combining the mix with eggs, oil, and water. Fill each cupcake liner about two-thirds full with the batter to ensure enough room for rising and marshmallow stuffing.
Bake the Cupcakes: Bake the cupcakes in a preheated oven at the temperature specified on the cake mix box for approximately 20 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
Cool and Create Wells: Let the cupcakes cool in their pans for 10 minutes. Using a teaspoon, carefully scoop out a small cavity in the center of each cupcake to create room for the marshmallow, reserving the removed crumbs optionally for garnish.
Stuff with Marshmallows: Insert one large marshmallow into each of the cupcake wells, ensuring it fits snugly to melt evenly during the second bake.
Bake Again Briefly: Return the cupcakes to the oven and bake for about 5 minutes until the marshmallows puff up and melt slightly, creating a soft, gooey center.
Cool Completely: Remove the cupcakes from the oven and let them cool completely to room temperature before frosting to prevent the frosting from melting.
Make the Chocolate Frosting: In a large bowl, beat the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt together with a hand mixer until combined. Gradually add the heavy cream by tablespoons and continue beating until the frosting is creamy and can hold its shape.
Frost and Garnish: Transfer the frosting to a piping bag or use a knife/spatula to spread it onto the cooled cupcakes. Optionally, sprinkle reserved cupcake crumbs over the frosting for decoration. Serve immediately for best results.

Notes

You can prepare the cupcakes and frosting a day or two in advance; store the unfrosted cupcakes in an airtight container at room temperature, and keep the frosting refrigerated. Re-whip frosting before using.
Use large marshmallows for easier stuffing and consistent melted centers; mini marshmallows require multiple pieces per cupcake.
Freeze unfrosted and unstuffed cupcakes by wrapping individually and storing in freezer-safe containers; thaw before adding marshmallows and frosting. Avoid freezing stuffed and frosted cupcakes.
Ensure cupcakes are completely cooled before frosting to avoid melting the frosting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Marshmallow Stuffed Cupcakes, Devil's Food Cupcakes, Chocolate Frosting, Gooey Marshmallow Dessert, Chocolate Cupcakes, Easy Party Dessert