These Marshmallow Filled Chocolate Cupcakes are my ritzy spin on my favorite childhood Easter candy, the Cadbury Creme Egg. Egg shaped chocolates and candy are a staple of Easter. But after all the Easter egg hunts, chocolate eggs, candy eggs…I get a little egged out! But even when tired of candy, a girl can still eat a cupcake! That’s why I was inspired by the delicious Cadbury Creme Egg to make these Marshmallow Filled Chocolate Cupcakes! Chocolate cupcakes stuffed with sweet marshmallow creme, topped with whipped chocolate frosting and then finished with the familiar pastel chocolates of Easter!
Easter brings me back to the childhood glee of sneaking into the kitchen to see what the Easter bunny left us. I remember craving creme filled eggs until Easter arrived. My Mom spent her early life between England and Sri Lanka. This carried over into the food we had growing up. UK hot cocoa, smarties chocolate, and other treats by Cadbury were a staple in our home. So this year for Easter I’m excited to share a cupcake that is so reminiscent of a Cadbury Creme Egg that you’ll be bunny hopping with joy!
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UK Chocolate Vs. US Chocolate
Try real UK chocolate and you will immediately taste a difference from US chocolate. Chocolate candy, though packaged under the same names in both regions, have distinct tastes depending on where they actually come from! The reason is that UK chocolate has higher contents of fat and cocoa. The UK has regulations that their chocolate has to contain at least 25% cocoa solids to be considered milk chocolate. American made chocolate has higher sugar content.
In 1988, Hershey’s paid Cadbury $300 million for US operations of their candy bars like Mars, Almond Joy, and more. Then in 2015 Hershey’s took legal action to ban against Cadbury and non-Cadbury products that were manufacture in the UK. So now Hershey’s owns the US manufacturing rights of Cadbury chocolate. Find out more, Business Insider.
Want to know how Richard Cadbury changed Valentine’s Day for all? Check out my 4 Ingredient Chocolate Mousse.
One awesome aspect of Nestle Smarties chocolates from Canada
For these marshmallow filled chocolate cupcakes, I did use all US chocolate. Alas, Meghan Markle didn’t respond to my requests for a UK chocolate care package. Maybe next year!
Buttermilk Chocolate Cupcakes
These buttermilk chocolate cupcakes are so light, soft, and moist. A tender crumb and incredible flavor will make these your go-to cupcakes for any future filling or frosting combo. Try these with the Baileys Swiss Meringue Buttercream from my Whoopie Pies!
These Marshmallow Filled Chocolate Cupcakes have three components: the rich buttermilk chocolate cupcakes, marshmallow creme filling, and the whipped chocolate frosting.
Begin with the chocolate cupcakes. Preheat the oven to 350 degrees and line cupcake tins. Set aside. This buttermilk chocolate cupcake batter yields 15 cupcakes.
Using your stand mixer or hand mixer, cream butter with granulated and light brown sugars for 5 minutes. Then scrape the bowl and add eggs and vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, salt, baking soda, and optional espresso powder. Add half of the dry ingredients to the creamed mixture. Mix on lowest speed until just combined.
Then add the buttermilk and a large dollop of greek yogurt. Mix. Then finish with the last of the dry ingredients. Divide up into the cupcakes tins and bake for 15-19 minutes. Fill each tin about about halfway.
Use a toothpick to check for moist crumbs. Then allow the chocolate cupcakes to cool in the tins for 10 minutes before removing them to a cooling rack.
Marshmallow Creme Filling
Marshmallow Creme filling is fluffy, creamy, and slightly sticky. It’s a cross between the filling found in Hostess Cupcakes and the creme found in Cadbury Creme Eggs.
I have made these cupcakes three ways to test the marshallow creme filling. I found that when using toasted marshmallows the creme sets more into a sticky buttercream. Using marshmallow fluff, on the other hand, gives a fluffier whipped creme that also pipes out better. My family preferred the fluffier texture that comes from the jar of fluff but loved the taste of the toasted marshmallows. So then I decided to use both the fluff and a few real toasted marshmallows since that gives the best texture and best flavor. It is an extra step that is well worth it.
Set the oven to broil. Then line a baking sheet with nonstick foil. Most nonstick cooking sprays cannot withstand the heat of the broiler. They do make specific sprays for high heat, but I prefer nonstick foil. Put 5 large marshmallows in the center of the baking sheet since they will puff and spread. Then watch carefully while they broil for approximately a minute or up to 2. They will puff up, be melting, and golden brown on the surface.Remove from the oven and set aside.
Meanwhile use a stand mixer to beat the butter on medium speed for two minutes, until pale and fluffy. Then gradually add in the powdered sugar with the mixer on low. After the sugar is incorporated, cream for two more minutes on medium speed. Then add the vanilla and heavy cream and beat for another 2-3 minutes. Next, turn the mixer back to low and add in the marshmallow fluff and the toasted marshmallows. Allow it to mix in for 2 minutes more. The toasted bits of marshmallow distribute throughout the fluffy frosting like a yummy dream! Fill a piping bag fitted with a piping nozzle and set aside.
Whipped Chocolate Frosting
The last step of making these marshmallow filled chocolate cupcakes is the whipped chocolate frosting. This chocolate frosting is so whipped, light, and chocolate fueled. I could eat it with a spoon. And I do!
To make this whipped chocolate frosting, use your stand mixer. I bought a Kitchenaid Mini just for my frosting habit! Begin by beating your room temperature butter on medium speed for a minute. Then turn mixer to low and gradually add in the cocoa powder, pinch of salt, and powdered sugar. Once it is incorporated, crank it up to medium high speed. Let it whip up for about 3 minutes before adding the vanilla extract and the heavy cream. Beat for two minutes. Then fill up a piping bag fitted with the tip of your preference. For these marshmallow filled chocolate cupcakes pictured, I used the Open Star Piping Tip
Fill & Decorate The Marshmallow Filled Chocolate Cupcakes
To fill and decorate the marshmallow filled chocolate cupcakes, start by using a sharp knife to cut a hole into the top center of the cupcake. Then cut this circle down and around to just less than an inch. Then either pipe or spoon in some of the marshmallow creme until it comes up just to the surface of the cupcake.
Next, pipe on some of the whipped chocolate buttercream. Finish off each marshmallow filled chocolate cupcakes with M&M’s or Chocolate Smarties.
If you love this recipe, please comment below and share it! I love when you make my recipes, so make sure to snap a pic and tag me on Instagram using #ritzymom and @ritzymomblog!
And if you want another candy turned cake, check out my Snickers Poke Cake!
Marshmallow Filled Chocolate Cupcakes
Marshmallow Filled Chocolate Cupcakes share a homemade taste of my childhood Easter memories. Chocolate cupcakes stuffed with sweet marshmallow creme then topped with whipped chocolate frosting. Chocolate candies top them for an Easter look.
Ingredients
Buttermilk Chocolate Cupcakes
- 1 cup Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter room temp
- 2 large eggs
- 1.5 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 tablespoons greek yogurt or sour cream
Marshmallow Creme Filling
- 1/2 cup butter room temperature
- 1 cup powdered sugar
- 5 large marshmallows
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Whipped Chocolate Frosting
- 1 cup butter
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 3-4 tablespoons heavy cream
- pinch salt
- 1.5 teaspoons vanilla extract
- 1/2 cup M&M’s or Chocolate Smarties for sprinkling on top
Instructions
-
Preheat the oven to 350 degrees and line cupcake tins. Set aside.
Using your stand mixer or hand mixer, cream butter with granulated and light brown sugars for 5 minutes. Then scrape the bowl and add eggs and vanilla extract.
In a separate bowl, whisk together the cocoa powder, flour, salt, baking soda, and optional espresso powder. Add half of the dry ingredients to the creamed mixture. Mix on lowest speed until just combined.
Then add the buttermilk and a large dollop of greek yogurt. Mix. Then finish with the last of the dry ingredients. Divide up into the cupcakes tins and bake for 16-19 minutes. Use a toothpick to check for moist crumbs. Then allow the chocolate cupcakes to cool in the tins for 10 minutes before removing them to a cooling rack.
Marshmallow Creme Filling
-
Set the oven to broil. Then line a baking sheet with nonstick foil. Most nonstick cooking sprays cannot withstand the heat of the broiler.
Put 5 large marshmallows in the center of the baking sheet since they will puff and spread. Then watch carefully while they broil for approximately a minute or up to 2. They will puff up, be melting, and golden brown on the surface.Remove from the oven and set aside.
Meanwhile use a stand mixer to beat the butter on medium speed for two minutes, until pale and fluffy. Then gradually add in the powdered sugar with the mixer on low. After the sugar is incorporated, cream for two more minutes on medium speed.
Then add the vanilla and heavy cream and beat for another 2-3 minutes. Next, turn the mixer back to low and add in the marshmallow fluff and the toasted marshmallows. Allow it to mix in for 2 minutes more. The toasted bits of marshmallow distribute throughout the fluffy frosting like a yummy dream! Fill a piping bag fitted with a piping nozzle and set aside.
Whipped Chocolate Buttercream
-
Begin by beating your room temperature butter on medium speed for a minute.
Then turn mixer to low and gradually add in the cocoa powder, pinch of salt, and powdered sugar.
Once it is incorporated, crank it up to medium high speed. Let it whip up for about 3 minutes before adding the vanilla extract and the heavy cream. Beat for two minutes.
Then fill up a piping bag fitted with the tip of your preference. For these marshmallow filled chocolate cupcakes pictured, I used the Open Star Piping Tip
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