Marshmallow Fluff Cupcake Recipes

CHOCOLATE CUPCAKES WITH MARSHMALLOW CREAM FILLING

Chocolate Cupcakes with Marshmallow Cream Filling image

Moist, tender chocolate cake conceals a marshmallow filling in these delightful treats. They're yummy even without frosting. -Deborah Lowery, Middleport, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 1-1/2 dozen.

Number Of Ingredients 24

Ingredients

3/4 cup boiling water
1/2 cup baking cocoa
1/4 cup hot brewed coffee
1/2 cup unsalted butter, softened
1-1/4 cups sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
FILLING:
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/2 teaspoon vanilla extract
1/3 cup confectioners' sugar
FROSTING:
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 teaspoon vanilla extract
1-1/2 cups confectioners' sugar
Assorted seasonal sprinkles and candies

Steps:

In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside., In a large bowl, cream butter and sugar until light and fluffy. , Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake., In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

Nutrition Facts : Calories 328 calories, Fat 15g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 211mg sodium, Carbohydrate 46g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES

Chocolate-Marshmallow Cream-Filled Cupcakes image

Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup Betty Crocker™ Whipped fluffy white frosting
3/4 cup marshmallow creme
1 container Betty Crocker™ Rich & Creamy rainbow chip frosting
3/4 cup Betty Crocker™ Whipped fluffy white frosting

Steps:

Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g

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