Description
Decadent chocolate cupcakes filled with marshmallow fluff and topped with rich chocolate frosting, perfect for any occasion.
Ingredients
Scale
- 3/4 cup plus 2 tablespoons (114g) all-purpose flour
- 6 tablespoons (43g) natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons (84g) unsalted butter (room temperature)
- 3/4 cup (155g) granulated sugar
- 1 1/2 tablespoons vegetable oil
- 3/4 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tablespoons (150ml) milk
- Marshmallow fluff* (to fill cupcakes)
- 1 1/4 cups (280g) unsalted butter (room temperature) for frosting
- 12 ounces (2 cups) semi-sweet chocolate chips (melted)
- 3 tablespoons (22g) Hershey’s dark cocoa powder
- 5 cups (575g) powdered sugar
- 1 pinch salt
- 4–5 tablespoons (60-75ml) heavy whipping cream
- 3 ounces (1/2 cup) semi-sweet chocolate chips (for drizzle)
- 1/4 cup (60 ml) heavy whipping cream (for drizzle)
- Cookie crumbles for topping
Instructions
- Make the Cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. In another bowl, beat the butter, sugar, and oil until smooth. Add in the eggs and vanilla extract, mixing well before incorporating the dry ingredients alternately with the milk. Fill each liner about two-thirds full and bake for 18-20 minutes. Allow to cool completely.
- Fill Cupcakes: Once cooled, create a small cavity in the center of each cupcake using a knife or cupcake corer. Pipe or spoon in marshmallow fluff until it’s overflowing.
- Make the Frosting: In a mixing bowl, blend the softened butter until creamy. Gradually add melted chocolate, cocoa powder, and powdered sugar, mixing thoroughly. To achieve the desired consistency, add the heavy whipping cream one tablespoon at a time until your frosting is smooth and spreadable.
- Finish the Cupcakes: Generously frost the filled cupcakes with the chocolate frosting. For extra flair, drizzle melted chocolate and sprinkle cookie crumbles on top.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for a week.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cupcake
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg