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chocolate cupcakes with marshmallow filling

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.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 cupcakes


Buttermilk Chocolate Cupcakes

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


  1. 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

  1. 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

  1. 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