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Gooey Marshmallow-Filled Chocolate Cupcakes

These homemade cupcakes are moist chocolate cakes filled with a light, fluffy marshmallow cream, then finished with a silky chocolate ganache and the classic squiggly top. This nostalgic, from-scratch treat delivers full chocolate flavor with a delicate marshmallow center.

If you enjoy chocolate cupcakes, try variations like chocolate cupcakes with cream cheese frosting or rich chocolate cupcakes for other decadent options.

A chocolate cupcake filled with marshmallow cream sliced in half.

Table of Contents

  • Ingredient Notes
  • FAQs
  • Top Tips
  • Storage
  • Chocolate Cupcakes with Marshmallow Filling Recipe

Ingredient Notes

See the recipe section below for full ingredient quantities and step-by-step instructions.

  • Marshmallow – Store-bought marshmallow fluff (marshmallow creme) works best for the filling.
  • Chocolate – The recipe uses both unsweetened cocoa powder and semi-sweet chocolate for the ganache to build depth of flavor.
ingredients for chocolate cupcakes, ganache, and marshmallow cream.

FAQs

Can I make this ahead of time?

Yes. Bake the cupcakes up to 2 days ahead, then store them unfilled and unfrosted in an airtight container at room temperature. Fill and frost shortly before serving for best texture.

How much filling should I add to each cupcake?

About 1 tablespoon (or 1–2 teaspoons, depending on cavity size) of marshmallow cream per cupcake is ideal to get a generous but stable center.

Are there any variations?

  • Swap the marshmallow filling for a vanilla buttercream or a flavored cream for a different profile.
  • Use Dutch-process cocoa instead of natural cocoa for a deeper, less acidic chocolate flavor.
A chocolate cupcake with the center cut out, ready to be filled, with a knife on the side.
a piping bag filling the center of a cupcake.

Top Tips

  • Use room temperature ingredients for even mixing and better texture.
  • Mix the batter only until the ingredients are just combined to avoid dense cupcakes.
  • After adding hot coffee or water, the batter will be thin — this is correct and creates moist cupcakes.
  • Allow cupcakes to cool completely before filling to prevent the marshmallow cream from melting.
  • Use piping bags and suitable tips for filling and decorating. A filling tip (such as Wilton 230) and a small round tip (#2 or #3) for the squiggle work well.
  • Chill the marshmallow cream if it becomes too soft; if it’s too firm, let it sit at room temperature for 10–15 minutes to soften for piping.
  • Wipe your knife between cuts to remove crumbs for cleaner hollows when coring cupcakes.
  • Remove loose crumbs from cupcake tops before spreading ganache to keep the finish smooth.
  • If the ganache thickens too much, gently rewarm it briefly at low power and stir until smooth.
Placing the cut-out piece of cupcake back on top to cover the filled center.
a piping bag to piping the signature white swirly line across the top of the cupcake.

Storage

Store finished cupcakes in an airtight container in the refrigerator for up to 3 days.

Freezing: Unfrosted cupcakes freeze well for up to 3 months. Thaw completely before filling and decorating. Avoid freezing frosted cupcakes as the marshmallow texture can change after thawing.

a chocolate cupcake with chocolate ganache and a white swirly line on top.

Chocolate Cupcakes with Marshmallow Filling

These cupcakes combine moist chocolate cake with a light marshmallow center and a glossy chocolate ganache for a classic, nostalgic dessert.

Yields: 12 cupcakes

Prep Time: 1 hour | Cook Time: 18 minutes | Total Time: about 1 hour 18 minutes

Ingredients

For the Chocolate Cupcakes

  • 1 cup all-purpose flour, spooned and leveled
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon instant espresso powder (optional, boosts chocolate flavor)
  • 1/2 cup buttermilk, room temperature
  • 1/4 cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup hot coffee or hot water

Marshmallow Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 7 ounces marshmallow fluff
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Chocolate Ganache

  • 3 ounces semi-sweet chocolate, finely chopped or chips
  • 3 ounces heavy cream, warmed

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
  2. Whisk together the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso powder in a medium bowl.
  3. In a separate bowl, whisk the buttermilk, oil, sugar, egg, and vanilla until smooth and combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Slowly whisk in the hot coffee or hot water. The batter will be thin; this is correct.
  6. Fill the cupcake liners about two-thirds full. Bake for 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the tops spring back when pressed. Cool to room temperature before filling and frosting.
  7. For the marshmallow filling: beat the butter until light and fluffy (2–3 minutes). Add the powdered sugar on low until incorporated, then increase speed to medium and mix well. Beat in the marshmallow fluff until fully combined. Add the heavy cream, vanilla, and pinch of salt, then beat on medium-high until fluffy. Chill until ready to use.
  8. Prepare the ganache: place the chopped semi-sweet chocolate in a small bowl and pour the warmed heavy cream over it. Let sit for 2 minutes, then stir until glossy and smooth. Allow the ganache to cool and set slightly, about 20 minutes.
  9. Transfer the marshmallow filling to a piping bag fitted with a filling tip. Core the center of each cooled cupcake with a small knife or corer, removing the cone-shaped piece and saving the top. Fill each cavity with 1–2 teaspoons of marshmallow cream and replace the top piece.
  10. Spread the chocolate ganache over each cupcake and let it set for about 20 minutes.
  11. Use a small piping tip to pipe a thin squiggly line of remaining marshmallow cream across the top of the ganache to create the classic look.
  12. Serve immediately and enjoy.

Notes

  • Room temperature ingredients give the best results for even mixing and rise.
  • Avoid overmixing the batter to keep cupcakes tender and airy.
  • Chill the marshmallow filling if it feels too soft for piping; allow it to soften briefly if it becomes too firm.
  • Wipe crumbs from your knife between cuts when coring cupcakes for clean edges.
  • If ganache becomes too thick, gently warm it in short bursts and stir until smooth.

Nutrition (per serving, approximate)

Calories: 307 kcal | Carbohydrates: 51 g | Protein: 3 g | Fat: 12 g | Sugar: 37 g

If you try this recipe, please leave a review or rating where you found it to help others discover this classic filled cupcake.