Chocolate Cupcakes with Marshmallow Filling

Just a Sliver: Chocolate Cupcakes with Marshmallow Filling

Chocolate cake with a marshmallow middle and vanilla buttercream creates a heavenly cupcake. I made these for a 7 year old’s Birthday celebration/Father’s Day BBQ and I love how they turned out. This from scratch cupcake is so simple and quick to put together. The marshmallow filling came from the recipe for Hostess Cupcakes that was posted a few months ago (they were SO GOOD!) I paired this chocolate marshmallow combination with my favorite vanilla buttercream (most recently used for Oreo Cream Cupcakes and Lemon Raspberry Cupcakes) and the results were deeeelicious. Hope you enjoy, happiest weekend!Just a Sliver: Chocolate Cupcakes with Marshmallow FillingJust a Sliver: Chocolate Cupcakes with Marshmallow FillingJust a Sliver: Chocolate Cupcakes with Marshmallow FillingJust a Sliver: Chocolate Cupcakes with Marshmallow FillingJust a Sliver: Chocolate Cupcakes with Marshmallow Filling

Chocolate Cupcakes with Marshmallow Filling

Yield: 24 cupcakes


  • 2 cups flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup canola/vegetable oil
  • 2 cups boiling water
  • Marshmallow Filling
  • 4 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons milk (or heavy cream)
  • 1 cup marshmallow crème (Fluff, Jet-Puffed Marshmallow Crème)
  • Vanilla Buttercream
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 oz cream cheese
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 teaspoons water
  1. Preheat oven to 350°. Line muffin tin with paper liners.
  2. In a large mixing bowl whisk flour, sugar, baking soda, and cocoa.
  3. Add vanilla extract, eggs, oil, and boiling water. Mix until combined.
  4. Bake for 18-22 minutes or until a toothpick is inserted in center and comes out clean.
  5. While cupcakes are baking, make marshmallow filling: in medium mixing bowl, cream butter until fluffy. Beat in ½ cup confectioners’ sugar and mix until combined. Add vanilla and 1 tablespoon milk, beat until smooth. Beat remaining ½ cup confectioners sugar and 2 tablespoons heavy cream until smooth. Add marshmallow crème (hint: spray measuring cup with non-stick spray so crème will come out easily. Mix until combined and refrigerate until ready to use.
  6. When cupcakes are completely cool, you are ready to fill them! You can either use a piping bag and Wilton tip #230 or you can use a knife and cut a small cone like shape out of the center of the cupcake. Pour the filling and then replace the top of the cupcake.
  7. For the frosting: beat butter and cream cheese until light and fluffy (3 minutes). Gradually add powdered sugar and mix until combine. Add vanilla and water, mix for two minutes more.
  8. Frost and enjoy!

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  1. Cara says

    I made the filling to use in my favorite chocolate cupcakes and it didn’t turn out well at all. 🙁 it’s runny and tastes more like powdered sugar than marshmallow. I am wondering if I didn’t cream the butter properly? I admit it was tough to cream only four tb of butter, it all just kept getting stuck to the sides. Bummed this didn’t turn out!

    • Kelly says

      Hi Cara – I’m sorry to hear that about the filling! I haven’t run into the same issues. If you find 4 tablespoons too difficult to cream, double the entire recipe. Also, if you would like the flavor to be more “marshmallowy” then add an additional 1/4 cup of Marshmallow Creme. Thanks for the comment!

  2. Dana says

    Hi there- these look awesome! I was wondering if the cake recipe truly doesn’t have any butter or oil? I have never come across a cake recipe only have buttermilk as its fat source. Thank you!

    • Kelly says

      Hi Dana! Yes, that’s correct! Just buttermilk. The addition of the boiling water makes it perfectly light too. I hope you enjoy!

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