Chocolate Marshmallow Cupcakes
Created to mimic hot chocolate with way too many marshmallows in it - these cupcakes are super sweet, super creamy, and have a fun surprise inside with two layers!
Ingredients
Chocolate Cupcakes
- 1 box of chocolate cake mix
- 1 box 3.9 oz chocolate pudding/pie filling powder
- 4 eggs
- 3/4 cup oil
- 1/4 cup water
- 1/2 cup brewed coffee
- 1/2 cup sour cream
- 1 cup mini semisweet chocolate chips
Marshmallow Filling & Frosting
- 1/2 cup butter softened
- 3/4 cup + 2 Tablespoons marshmallow creme
- 1 cup powdered sugar + 2 tablespoons
- 1 teaspoon vanilla
Chocolate Ganache:
- 1/2 cup unsalted butter softened
- 1 1/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees. Prep your muffin pans with cupcake liners. I don't recommend making these mini cupcakes - you want the regular size this time!
- Add the chocolate cake, pudding mix, eggs, oil, water, coffee and sour cream to your mixer. Mix until well combined, but do not over mix!
- Fill muffin cups 1/2 way full with batter.
- Bake 18-21 minutes, or until a toothpick comes out clean.
- Let cool completely on cooling rack.
- Using your finger or the end of a wooden spoon, create a hole in the center of the cupcake.
Make the Filling/Frosting
- Beat the butter and powdered sugar until light and fluffy.
- Mix in the marshmallow creme, then the vanilla until well combined.
Fill the cupcakes
- Fill almost to top with marshmallow cream.
Make the Ganache:
- Melt the butter.
- Stir in chocolate chips until smooth.
- Cover top of cupcake with ganache.
- Frost with more marshmallow cream.