Decadent Chocolate Marshmallow Cupcakes
Indulge in these rich and chocolatey cupcakes that capture the nostalgic flavor of Hostess cupcakes but are made from scratch in your own kitchen. This copycat recipe features a moist chocolate cake filled with a creamy marshmallow filling, topped with a glossy chocolate ganache and finished with classic icing swirls. Perfect for birthdays, parties, or any time you crave a sweet treat, these cupcakes are sure to impress your family and friends!
N/A
Servings
233
Calories
20
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (Sifted)
baking soda
2 teaspoons
baking powder
2 teaspoons
salt
1/4 teaspoon
granulated sugar
1 1/4 cups
unsweetened chocolate
4 ounces (Chopped)
unsalted butter
1/2 cup (Cut into pieces)
vanilla extract
2 teaspoons
large eggs
2 (Lightly beaten)
unsalted butter (room temperature)
4 tablespoons
confectioners' sugar
1 cup
heavy cream
3 tablespoons
marshmallow creme
1 cup
bittersweet chocolate
6 ounces (Chopped)
heavy cream for ganache
1/2 cup
unsalted butter for ganache
1/2 cup
unsalted butter for icing
1 tablespoon
vanilla extract for icing
2 1/4 teaspoons
milk
1 tablespoon
confectioners' sugar for icing
2 cups
Instructions
1
Preheat your oven to 350°F (175°C) and position a rack in the center. Line two 12-cup muffin pans with paper liners.
2
In a mixing bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
3
In a saucepan, combine granulated sugar with 1 cup of water and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat.
4
Add the chopped unsweetened chocolate and unsalted butter to the hot sugar mixture. Let it sit for a few minutes, then stir until the chocolate and butter are fully melted and the mixture is slightly cooled.
5
Stir in the vanilla extract, then add the lightly beaten eggs, mixing thoroughly. Gradually incorporate the dry ingredients into the chocolate mixture until just combined.
6
Scoop about 1/4 cup of batter into each muffin cup, filling them evenly. Bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pans for 25 minutes before transferring them to a wire rack to cool completely.
7
While the cupcakes cool, prepare the creamy filling. In a mixing bowl, beat the unsalted butter until light and fluffy. Gradually add in 1/2 cup of confectioners' sugar, mixing well. Add the vanilla extract and 1 tablespoon of heavy cream, continuing to beat until smooth. Then, gradually mix in the remaining 1/2 cup of confectioners' sugar and 2 tablespoons of heavy cream until fully combined. Finally, fold in the marshmallow creme and set aside.
8
Next, prepare the glossy ganache. In a stainless-steel bowl, place the chopped bittersweet chocolate. Heat the 1/2 cup of heavy cream and 1 tablespoon of unsalted butter in a saucepan until just boiling, then pour it over the chocolate. Let it sit for 5 minutes to melt, then whisk until the mixture is smooth and add the remaining 2 teaspoons of vanilla extract. Let cool until glossy but still liquid.
9
Once the cupcakes are cool, use a pastry bag fitted with a medium tip to fill each cupcake with the marshmallow filling. Insert the tip into the center and fill until the cupcake feels heavy, being careful not to overfill them.
10
Dip the top of each filled cupcake into the ganache, allowing any excess to drip off. Place the dipped cupcakes in a refrigerator for at least 15 minutes to set.
11
For the final touch, prepare the icing. In a mixing bowl, beat the remaining stick of unsalted butter, 1/4 teaspoon of vanilla extract, milk, and confectioners' sugar until smooth. Transfer the icing to a pastry bag with a small tip and pipe decorative swirls on top of each cupcake.
Nutrition Information
13g
Fat
26g
Carbs
1.7g
Protein
13.75g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Marshmallow Cupcakes?
These are rich, from-scratch chocolate cupcakes featuring a creamy marshmallow filling, a glossy chocolate ganache topping, and classic icing swirls, designed to taste like a homemade version of Hostess cupcakes.
What is the calorie count for one cupcake?
Each cupcake contains approximately 233 calories.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) with the rack positioned in the center.
How many cupcakes does this recipe make?
Based on the instruction to line two 12-cup muffin pans, this recipe makes 24 cupcakes.
What are the main ingredients in the chocolate batter?
The batter is made from all-purpose flour, baking soda, baking powder, salt, granulated sugar, unsweetened chocolate, unsalted butter, vanilla extract, and eggs.
How do I prepare the chocolate for the batter?
The chopped unsweetened chocolate and butter are melted into a hot mixture of boiled water and granulated sugar.
How long should the cupcakes bake?
The cupcakes should bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean.
What is the marshmallow filling composed of?
The filling is a mixture of unsalted butter, confectioners' sugar, vanilla extract, heavy cream, and marshmallow creme.
How do you insert the filling into the cupcakes?
Use a pastry bag fitted with a medium tip to inject the marshmallow filling into the center of each cooled cupcake until it feels heavy.
What type of chocolate is used for the ganache?
The recipe calls for 6 ounces of chopped bittersweet chocolate for the glossy ganache topping.
How is the ganache prepared?
Heat heavy cream and butter until just boiling, pour it over chopped bittersweet chocolate, let sit for 5 minutes, then whisk until smooth with vanilla extract.
How long do the cupcakes need to refrigerate after dipping?
The cupcakes should be refrigerated for at least 15 minutes to allow the ganache to set.
What is the final decorative touch?
The final touch is piping decorative icing swirls on top using a mixture of butter, vanilla, milk, and confectioners' sugar.
How much fat is in each cupcake?
There are 13 grams of fat in each cupcake.
How many carbohydrates are in a serving?
Each cupcake contains 26 grams of carbohydrates.
How much sugar is in each cupcake?
Each cupcake contains 13.75 grams of sugar.
Does the recipe use baking soda or baking powder?
This recipe uses both; specifically 2 teaspoons of baking soda and 2 teaspoons of baking powder.
What kind of flour is required?
The recipe requires 1 1/4 cups of sifted all-purpose flour.
How long should the cupcakes cool in the pan?
They should cool in the muffin pans for 25 minutes before being transferred to a wire rack.
How much marshmallow creme is needed?
The recipe requires 1 cup of marshmallow creme for the filling.
What kind of eggs are used?
Two large eggs, lightly beaten, are used in the batter.
How much batter should be placed in each muffin cup?
You should scoop about 1/4 cup of batter into each muffin cup.
What is the purpose of the milk in this recipe?
One tablespoon of milk is used to help create the smooth consistency of the decorative icing.
Is vanilla extract used in every component?
Yes, vanilla extract is included in the cupcake batter, the creamy filling, the ganache, and the final icing.
What is the protein content?
Each cupcake provides 1.7 grams of protein.
What is the preparation for the unsweetened chocolate?
The 4 ounces of unsweetened chocolate should be chopped before being added to the hot sugar mixture.
Can I use heavy cream in the filling?
Yes, 3 tablespoons of heavy cream are incorporated into the creamy marshmallow filling.
What tools are needed for the filling and icing?
You will need pastry bags with a medium tip for the filling and a small tip for the decorative swirls.
Are these cupcakes suitable for parties?
Yes, they are tagged as perfect for birthdays, parties, or any sweet treat occasion.
What is the texture of the ganache?
The ganache is designed to be glossy and smooth, setting into a firm but soft coating after refrigeration.