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These homemade cupcakes feature moist chocolate cupcakes filled with a light and fluffy marshmallow cream filling, then topped with a decadent chocolate ganache and a classic squiggly design. A nostalgic dessert made completely from scratch.
If you love chocolate cupcakes, you’ll also love these chocolate cupcakes with cream cheese frosting and classic rich chocolate cupcakes.
Table of Contents
Growing up, I loved Hostess chocolate cupcakes, but homemade is so much better! These cupcakes are incredibly moist, rich, and full of chocolate flavor, with that delicious homemade taste you just can’t get from the packaged version. They’re truly incredible!
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Marshmallow – Store bought marshmallow fluff works best here.
- Chocolate – You’ll need both unsweetened cocoa powder and semi sweet chocolate chips.
FAQs:
Can I make this ahead of time?
Yes, these cupcakes can be baked up to 2 days in advance. Store unfilled and unfrosted cupcakes in an airtight container at room temperature.
How much filling should I add to each cupcake?
About 1 tablespoon of marshmallow cream filling is best.
Are there any variations?
- Try a simple vanilla buttercream filling instead of the marshmallow cream filling.
- Use Dutch cocoa powder in place of the natural cocoa powder for an intense chocolate flavor.
Top Tips
- Use room temperature ingredients for best results.
- Don’t overmix the batter. Overmixing can create dense, chewy cupcakes.
- After adding the hot coffee or water, the batter will be thin. This is normal.
- Cool cupcakes completely before filling to avoid melting the marshmallow filling.
- Use piping bags and tips for filling and decorating. The best tips are Wilton 230 for filling and Wilton #2 or #3 for the squiggle. I used a coupler so I could easily switch between both tips.
- The marshmallow cream filling is sticky and can be tricky to work with. For best results, chill until ready to use so that it’s firm for piping. If it’s too thick, set it out at room temperature for 15 minutes or so until it’s easier to pipe.
- Wipe the knife between cuts to remove any cupcake crumbs. This will help the knife slice through the cupcakes more easily.
- Gently remove any loose crumbs from the cupcake tops before spreading the ganache to keep the chocolate topping smooth and crumb-free.
- The ganache can be gently rewarmed if it becomes too thick to spread. Rewarm in a microwave at half the power for 10-15 seconds and then stir until smooth.
Storage:
Refrigerate in an airtight container for up to 3 days.
Freezing:
Unfrosted cupcakes can be frozen for up to 3 months. Thaw completely before filling and decorating. I don’t recommend freezing frosted cupcakes as the texture of the marshmallow filling may change after thawing.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Chocolate Cupcakes with Marshmallow Filling
Ingredients
For the Chocolate Cupcakes
- 1 cup all-purpose flour, spooned and leveled
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon instant espresso powder, optional, but it boosts the chocolate flavor
- ½ cup buttermilk, room temperature
- ¼ cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup hot coffee or hot water
Marshmallow Filling
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 7 ounces marshmallow fluff
- 1 tablespoon heavy cream
- ½ teaspoon vanilla extract
- pinch of salt
Chocolate Ganache
- 3 ounces semi-sweet chocolate bar, finely chopped or chips
- 3 ounces heavy cream, warmed
Instructions
- Preheat oven to 350°F. Line muffin tins with 12 cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso powder.
- In a small bowl, whisk together the buttermilk, oil, sugar, egg, and 1 teaspoon vanilla until smooth and well combined.
- Add the wet ingredients to the dry and stir until just combined.
- Slowly whisk in the hot coffee. The batter will be thin, similar to thick hot chocolate consistency.
- Fill cupcake liners about 2/3 full. Bake for 18 minutes or until a toothpick inserted in the center comes out with a few moist crumbs, and the tops bounce back after lightly pressing on them. Allow to cool to room temperature before filling and frosting.
- Beat butter until light and fluffy, about 2-3 minutes. Add the powdered sugar and beat on low speed until incorporated, then increase the speed to medium and beat until mixed well. Beat in the marshmallow fluff until fully incorporated. Add the heavy cream, vanilla, and salt. Beat on medium-high for 2-3 minutes until fluffy. Chill until ready to use.
- Place the semi-sweet chocolate in a small bowl and pour the warmed heavy cream over top. Let sit undisturbed for 2 minutes, then stir until glossy and smooth. Allow the ganache to set for about 20 minutes.
- Transfer the marshmallow cream filling in a piping bag fitted with a tip that will easily fill the cupcake centers.
- Cut a small cone out of the center of each cupcake with a sharp knife. Remove the top portion of the cupcake cone and set it aside. Scrape any cupcake crumbs from the knife onto the rim of a bowl between cuts. Fill the cavity with 1-2 teaspoons of marshmallow cream, then replace the cupcake top.
- Spread the chocolate ganache over each cupcake and allow it to set for about 20 minutes.
- Pipe a thin squiggly line over the top of the ganache to create that classic Hostess-inspired cupcake design.
- Serve immediately and enjoy!
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the batter. Overmixing can create dense, chewy cupcakes.
- After adding the hot coffee or water, the batter will be thin. This is normal.
- Cool cupcakes completely before filling to avoid melting the marshmallow filling.
- Use piping bags and tips for filling and decorating. The best tips are Wilton 230 for filling and Wilton #2 or #3 for the squiggle. I used a coupler so I could easily switch between both tips.
- The marshmallow cream filling is sticky and can be tricky to work with. For best results, chill until ready to use so that it’s firm for piping. If it’s too thick, set it out at room temperature for 15 minutes or so until it’s easier to pipe.
- Wipe the knife between cuts to remove any cupcake crumbs. This will help the knife slice through the cupcakes more easily.
- Gently remove any loose crumbs from the cupcake tops before spreading the ganache to keep the chocolate topping smooth and crumb-free.
- The ganache can be gently rewarmed if it becomes too thick to spread. Rewarm in a microwave at half the power for 10-15 seconds and then stir until smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
