Marshmallow Stuffed Cupcakes

Introduction & Inspiration

This recipe, “Marshmallow Stuffed Cupcakes,” is a delightful and decadent treat that combines the rich flavors of devil’s food cake and chocolate frosting with a surprise gooey marshmallow center.

The inspiration likely comes from a love for s’mores or hot chocolate with marshmallows, taking that classic combination of chocolate, marshmallow, and graham cracker (represented here by the cupcake crumbs) and transforming it into a cupcake.

These cupcakes feature a devil’s food cake base (made with a box mix), a hidden marshmallow inside each cupcake, a rich chocolate buttercream frosting, and a garnish of reserved cupcake crumbs.

It’s a recipe that’s perfect for parties, potlucks, or any time you want a chocolatey and marshmallowy treat that’s sure to impress.

Nostalgic Appeal (with a Gooey Surprise)

These cupcakes tap into the nostalgic appeal of both chocolate cupcakes and marshmallows.

Devil’s food cake, with its deep chocolate flavor, is a classic comfort food.

Marshmallows, with their soft, gooey texture and sweet flavor, are often associated with campfires, s’mores, and childhood treats.

The combination of these two elements, with the hidden marshmallow inside each cupcake, creates a dessert that’s both familiar and exciting.

The reserved cupcake crumbs, used as a garnish, add a subtle textural element and a hint of the cake’s flavor, complementing the frosting and the marshmallow filling. It is reminiscent of a s’more.

Semi-Homemade Convenience

This recipe utilizes a boxed devil’s food cake mix as its base, making it a “semi-homemade” creation. This offers the usual benefits:

• Time-Saving: Streamlining the baking process.
• Consistent Results: Providing a reliable cake base.
• Accessibility: Making the recipe approachable for all skill levels.

The homemade chocolate buttercream frosting adds a touch of that from-scratch goodness and allows for control over the flavor and texture.

This balance between convenience and homemade elements makes the recipe both practical and delicious.

Flavor Goal

The primary flavor goal is a rich, moist, and intensely chocolatey cupcake with a gooey, sweet marshmallow center and a creamy, decadent chocolate frosting.

The devil’s food cake mix provides the deep chocolate base.

The marshmallow, baked inside the cupcake, becomes soft, gooey, and slightly melted, adding a contrasting texture and sweetness.

The chocolate buttercream frosting, made with butter, powdered sugar, cocoa powder, vanilla extract, salt, and heavy cream, is rich, creamy, and intensely chocolatey, complementing the cake and the marshmallow perfectly.

The reserved cupcake crumb garnish adds a subtle textural element and reinforces the cake’s flavor.

It’s a flavor combination that’s designed to be indulgent, comforting, and satisfying for chocolate and marshmallow lovers.

Ingredient Insights

Let’s break down each ingredient:

For the Cupcakes:

• Box Devil’s Food Cake Mix (plus ingredients called for on box): This provides the base for the cupcakes, offering convenience and a consistent deep chocolate flavor.
• Large Marshmallows: These are the surprise filling inside each cupcake, providing a gooey, sweet center.

For the Chocolate Frosting:

• Butter (softened): This forms the base of the frosting, providing richness and a creamy texture.
• Powdered Sugar: This sweetens the frosting and helps to create a fluffy consistency.
• Cocoa Powder: This adds the intense chocolate flavor to the frosting. Unsweetened cocoa powder is typically used.
• Pure Vanilla Extract: This enhances the overall flavor profile, adding a warm, aromatic note.
• Kosher Salt: This balances the sweetness and enhances the other flavors.
• Heavy Cream: This adds moisture and helps to create a smooth and spreadable frosting.

For Garnish:

• Reserved Cupcake Crumbs Adds a finishing touch

Essential Equipment

Here’s the equipment you’ll need:

• Muffin tins (two standard 12-cup): For baking the cupcakes.
• Cupcake liners: To line the muffin tins and prevent sticking.
• Large mixing bowl: For preparing the cake batter and the frosting.
• Hand mixer (or stand mixer): For mixing the cake batter and whipping the frosting.
• Measuring cups and spoons: For accurate ingredient proportions.
• Teaspoon: For scooping out the wells in the cupcakes.
• Piping bag (optional): For piping the frosting onto the cupcakes.

That’s a pretty standard list of baking equipment.

List of Ingredients with Measurements

Here’s the ingredient list with precise measurements:

• 1 box Devil’s food cake mix, plus ingredients called for on box
• 24 large marshmallows
• 1 cup butter, softened
• 2 ½ cups powdered sugar
• ¾ cup cocoa powder
• 2 tsp. pure vanilla extract
• Pinch of kosher salt
• ¼ cup heavy cream

Step-by-Step Instructions

Let’s walk through the process:

1. Preheat and Prep: Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.
2. Prepare Cake Batter: Prepare the devil’s food cake mix according to the package instructions.
3. Fill Liners: Fill each cupcake liner about two-thirds full with batter.
4. Bake: Bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes.
5. Cool Slightly: Let the cupcakes cool in the muffin tins for 10 minutes.
6. Create Wells: Using a teaspoon, scoop a small well out of each cupcake. Reserve the cupcake crumbs for garnish.
7. Add Marshmallows: Place a large marshmallow into each well.
8. Bake Again: Bake until the marshmallows puff, about 5 minutes.
9. Cool Completely: Let the cupcakes cool to room temperature.
10. Make Chocolate Frosting: Meanwhile, make the chocolate frosting. In a large bowl using a hand mixer, beat the softened butter, powdered sugar, cocoa powder, vanilla extract, and salt until combined. Beat in the heavy cream (adding more by the tablespoon until the consistency is creamy but can hold peaks).
11. Frost Cupcakes: Pipe or spread the frosting onto the cooled cupcakes.
12. Garnish: Sprinkle the reserved cupcake crumbs on top of the frosting.
13. Serve: Enjoy!

Troubleshooting

Here are a few potential issues and solutions:

• Cupcakes Sinking: Overmixing, underbaking, expired ingredients, or opening the oven door too often can cause sinking.
• Cupcakes Too Dry: This can happen if you overbake them.
• Frosting Too Soft: Refrigerate it for a bit to firm it up. You can also add a bit more powdered sugar, but that will affect sweetness.
• Frosting Too Stiff: Add more heavy cream, a tablespoon at a time, until it reaches a spreadable consistency.
• Marshmallow sticking to spoon: Use a lightly greased or damp spoon.

Tips and Variations

Here are some ways to customize this recipe:

• Different Cake Mix: Use a different flavor of cake mix, such as chocolate fudge, dark chocolate, or even a white or yellow cake mix for a contrasting flavor.
• Different Frosting Flavor: Add different extracts, such as peppermint extract or coffee extract, to the frosting.
• Add a Chocolate Ganache Drizzle: Drizzle melted chocolate ganache over the frosted cupcakes for extra decadence.
• Use Mini Marshmallows: Instead of large marshmallows, use a handful of mini marshmallows for the filling.
• Add Sprinkles: Use sprinkles to decorate.
• Make Mini Cupcakes: Use mini muffin tins and adjust the baking time accordingly.

Serving and Pairing Suggestions

These Marshmallow Stuffed Cupcakes are perfect for:

• Parties: They’re a fun and delicious treat that’s sure to be a hit with guests.
• Potlucks: They’re easy to transport and serve a crowd.
• Dessert Buffets: They add a touch of indulgence to any dessert spread.
• Everyday Treats: They’re a perfect way to satisfy your sweet tooth any day of the week.

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

Nutritional Information

These cupcakes are a treat, so they contain sugar and fat from the cake mix, marshmallows, butter, powdered sugar, cocoa powder, and heavy cream.

The exact nutritional information will vary depending on the specific brands of ingredients you use.

It’s best to enjoy them in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Recipe Summary: Marshmallow Stuffed Cupcakes are devil’s food cupcakes with a gooey marshmallow center, topped with a rich chocolate buttercream frosting and garnished with reserved cupcake crumbs.

Q: Can I make these ahead of time? A: Yes, you can bake the cupcakes and make the frosting a day or two in advance. Store them separately in airtight containers at room temperature or in the refrigerator. Assemble the cupcakes (stuff with marshmallows, frost, and garnish) closer to the serving time.

Q: How long do they last? A: Stored in an airtight container, the cupcakes should stay fresh for up to 2-3 days at room temperature or up to 5 days in the refrigerator.

Q: Can I freeze them? A: You can freeze the unfrosted, unfilled cupcakes for up to 2-3 months. Wrap them tightly. Thaw them in the refrigerator before filling, frosting, and decorating. It’s not recommended to freeze the fully assembled cupcakes.

Q: Do I have to use devil’s food cake mix? A: No, you can use any flavor of cake mix you prefer.

Q: Can I use store-bought frosting? A: Yes, you can use store-bought chocolate frosting, but homemade buttercream is always a tastier option!

The History of Devil’s Food Cake

Devil’s food cake, the base of these cupcakes, is a rich, dark, and intensely chocolatey cake.

It’s often considered the counterpart to angel food cake, which is light, airy, and white.

The name “devil’s food” is thought to have originated in the late 19th or early 20th century, possibly as a playful contrast to the angelic name of angel food cake.

Devil’s food cake typically gets its deep color and flavor from unsweetened cocoa powder and sometimes melted chocolate.

It often includes ingredients like baking soda and buttermilk, which contribute to its moist and tender texture.

Devil’s food cake is a popular choice for birthday cakes, layer cakes, and cupcakes, and it’s a classic dessert that’s loved by chocolate enthusiasts.

The Science of Marshmallows

Marshmallows, the surprise filling in these cupcakes, are a fascinating confection with a unique texture and composition.

They’re made primarily from sugar, corn syrup, gelatin, and air.

The gelatin is a key ingredient, providing the structure and elasticity of the marshmallow.

When marshmallows are heated, as they are in this recipe, the gelatin melts, causing the marshmallow to become soft, gooey, and slightly puffed.

This transformation is what creates the delightful marshmallow filling in these cupcakes.

Tips for Perfect Chocolate Buttercream

Making a smooth, creamy, and intensely chocolatey buttercream frosting, as we do for these cupcakes, is essential for the overall success of the recipe.

Here are a few tips:

• Use Softened Butter: Softened butter is crucial for creating a smooth and creamy frosting.
• Sift the Cocoa Powder and Powdered Sugar: Sifting these ingredients helps to remove any lumps and create a lighter, fluffier frosting.
• Beat Until Fluffy: Beat the butter and sugar together for several minutes until the mixture is light and fluffy. This incorporates air and creates a smooth texture.
• Add Heavy Cream Gradually: Add the heavy cream gradually, adjusting the amount as needed to achieve your desired consistency.
• Use High-Quality Cocoa Powder: Using a good-quality cocoa powder will result in a richer, more intense chocolate flavor.

By following these tips, you can create a perfect chocolate buttercream frosting that’s worthy of these Marshmallow Stuffed Cupcakes.

The Importance of Cooling Cupcakes Completely

We always emphasize the importance of cooling completely.