Sink your teeth into a childhood favorite cupcake that is as easy to bake as it is to eat. These Chocolate cupcakes with Chocolate Buttercream frosting and marshmallow creme filling will make the kid in your cheer.
Chocolate Cupcakes with Chocolate Buttercream Frosting
No need to head to the sandbox for these delicious cupcakes, grab your mixer and let’s get to cooking! These are hands down the best chocolate cupcakes you will ever try. They are super moist and work every effort you put into them. You wont miss boxed cake mix when you try my homemade chocolate cupcakes.
Moist Chocolate Cupcakes
I recently came across Sally’s Baking Addiction’s recipes while on a midnight snack recipe research binge. Her cupcake recipe inspired me to create this wonderfully decadent recipe. I was able to use her recipe as a base to create a whole new cupcake that my friends and family love.
Chocolate Cupcakes with Chocolate Buttercream Frosting
Think Hostess cupcake but from scratch and you get to choose how much frosting you want on your cupcake. This cupcake recipe is enough to make up to 16-18 cupcakes and frost 12-16 cupcakes or one 9×13 quarter sheet cake.
If you would like to go crazy on frosting, double the frosting ingredients, and enjoy!
Chocolate Buttercream Frosting
- unsalted butter, softened to room temperature
- pure vanilla extract
- confectioners’ sugar
- salt
- unsweetened cocoa powder
- heavy cream or milk
Beat the butter on medium speed until creamy (about 2 minutes) with a handheld or stand mixer fitted with a paddle or whisk attachment. Add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Frosting Note: Add more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Marshmallow Creme Filling
- unsalted butter softened to room temperature
- JET-PUFFED marshmallow creme (Fluff)
- pure vanilla extract
- heavy cream
- confectioners’ sugar
- salt
How To Make Marshmallow Creme
Beat the marshmallow creme, vanilla, butter, and cream on medium speed until completely smooth in a medium bowl using a handheld or stand mixer fitted with a paddle attachment.
Add the salt and confectioners’ sugar slowly with the mixer running on low speed, slowly increase the speed to high and beat for 1 minute. If it looks too thin, add about 1/4 cup more confectioners’ sugar. Refrigerate the filling until ready to use.
How To Store Chocolate Buttercream Frosting
This has to be the easiest most delicious batch of frosting I have ever made. It’s creamy, buttery and has everything I want in a chocolate buttercream frosting, and is refrigerator and freezer stable. To store in the refrigerator cover it tightly (preferably in a storage container) and store for up to 1 week in the refrigerator or up to 3 months in the freezer.
After freezing or refrigerating, thaw in the refrigerator, bring to room temperature then beat the frosting for a few seconds so it’s creamy again. You may need to add a little milk if it’s still too stiff.
Chocolate Cupcakes with Chocolate Buttercream Frosting - Marshmallow Creme Filling
Sink your teeth into a childhood favorite cupcake that is as easy to bake as it is to eat. My Chocolate cupcakes with Chocolate Buttercream frosting and marshmallow creme filling will make the kid in you cheer.
Ingredients
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/3 cup oil (vegetable/canola)
- 1/2 tsp salt
- 1 Large egg
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 cup of boiling water
Chocolate Buttercream Frosting
- 1 cup unsalted butter, softened to room temperature
- 3 and 1/2 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 3 Tablespoons heavy cream or milk
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Marshmallow Creme Filling
- 1/4 cup unsalted butter, softened to room temperature
- 2/3 cup JET-PUFFED marshmallow creme (Fluff)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons heavy cream*
- 1 cup confectioners’ sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 12-cup cupcake pan with cupcake liners. Also, line a second pan with 3-4 liners – this recipe makes about 15-16 cupcakes. Set aside for later.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, oil, and vanilla together until completely smooth.
- Pour half of the wet ingredients into the dry ingredients. Then half of the milk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and milk.
- Now add the boiling hot water and stir until *just* combined; do not overmix. The batter will be thin. (overmixing will lead to flat cupcakes so go easy)
- Pour or spoon the batter into the liners. Fill only 3/4 (this is imperative! only 3/4 of the way!) to avoid spilling over the sides of the cupcake sinking. Bake for about 19-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow them to cool completely before frosting. REMOVE FROM PAN TO COOL ON WIRE RACK.
Chocolate Buttercream Frosting
- Beat the butter on medium speed until creamy (about 2 minutes) with a handheld or stand mixer fitted with a paddle or whisk attachment. Add the confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
Marshmallow Creme Filling
- Beat the marshmallow creme, vanilla, butter, and cream on medium speed until completely smooth in a medium bowl using a handheld or stand mixer fitted with a paddle attachment
- Add the salt and 3/4 cup confectioners’ sugar slowly with the mixer running on low speed, slowly increase the speed to high and beat for 1 minute. If it looks too thin, add about 1/4 cup more confectioners’ sugar. Refrigerate the filling until ready to use.
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