Name: Marshmallow Stuffed Cupcakes
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners.
Prepare Cake Batter: Prepare the devil’s food cake mix according to the package instructions.
Fill Liners: Fill each cupcake liner about two-thirds full with batter.
Bake: Bake until a toothpick inserted into each cupcake comes out clean, about 20 minutes.
Cool Slightly: Let the cupcakes cool in the muffin tins for 10 minutes.
Create Wells: Using a teaspoon, scoop a small well out of each cupcake. Reserve the cupcake crumbs for garnish.
Add Marshmallows: Place a large marshmallow into each well.
Bake Again: Bake until the marshmallows puff, about 5 minutes.
Cool Completely: Let the cupcakes cool to room temperature.
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).
Frost Cupcakes: Pipe or spread the frosting onto the cooled cupcakes.
Garnish: Sprinkle the reserved cupcake crumbs on top of the frosting.
Serve: Enjoy!