Peppermint Marshmallow Filled Chocolate Cupcakes
Peppermint Marshmallow Filled Chocolate Cupcakes: Peppermint is the perfect way to celebrate the holiday season! These Peppermint Marshmallow Filled Chocolate Cupcakes are so incredibly delicious. You don’t have to use words to let your guests know how special they are! All you have to do is serve these cupcakes! Starting with the BEST Devil’s Food Cupcake Recipe. Filled with homemade peppermint marshmallow cream and topped off with a Marshmallow Butter Cream! What more could a guest want?
What can I do with the Extra Peppermint Marshmallow Filling?
HOMEMADE PEPPERMINT MARSHMALLOWS
How to Fill Peppermint Marshmallow Filled Chocolate Cupcakes
- Once the cupcakes are cooled, use a small round object like a melon baller, the wide end of a pipping tip or a small paring knife and hollow out the center.
- While the marshmallow is still warm, pour the cream into a large piping bag fitted with a wide circle and pipe cream into cupcakes
TIPS FOR TENDER MOIST CUPCAKES
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark Dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
MORE HOMEMADE MARSHMALLOW RECIPES
MORE RECIPES WITH PEPPERMINT
Peppermint Marshmallow Filled Chocolate Cupcakes
Yield:
20 Cupcakes
A decadent chocolate cupcake, filled with fluffy peppermint marshmallow and topped with a delicious marshmallow butter cream frosting. What's better then that?
Ingredients
For the Devil's Food Cupcakes
- ¾ cup unsweetened special dark cocoa powder
- ¾ cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1¼ teaspoons salt
- 1½ cups unsalted butter
- 2¼ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
For the Peppermint Marshmallows
- link below
For the Marshmallow Butter Cream
- 1 (7 ounce) tub marshmallow cream
- 1 cup unsated butter, softened
- 1 teaspoon vanilla extract
- 32 ounces confectioners' sugar
- 3-4 tablespoons water
Instructions
- For the Devil's Food Cupcakes:
- Preheat oven to 350°. Line muffin tins with 20 cupcake liners.
- Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
- Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Fill cupcake liners 2/3 full. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean.
- How to Assemble:
- When cupcakes are cooled hollow out the center (I used the wide end of a piping tip). WHILE THE MARSHMALLOW CREAM IS STILL HOT....Fill with Peppermint Marshmallow Cream and top with Marshmallow Butter Cream Frosting.
- For the Peppermint Marshmallow Filling:
- Click here to find out how easy it is to make your own marshmallows---->>>>HOMEMADE FLUFFY PEPPERMINT MARSHMALLOWS...note SKIP the cornstarch step and go straight to filling the pipping bag WHILE THE MARSHMALLOW CREAM IS STILL HOT.
- For the Marshmallow Butter Cream Frosting:
- Beat together the marshmallow cream, butter, and vanilla until combined and creamy. Gradually add confectioners' sugar. NOTE: Frosting may be too thick. If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency. Pipe frosting onto cupcakes, careful to cover the filled center.
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I’m so excited to be making these! I didn’t even notice before – I have no idea how much sugar to put into the cupcakes mix, it doesn’t say. Here’s hoping for a good guess….
Hi Jessica, THANK YOU so….much for bringing that to my attention. I really appreciate it. I added the sugar to the recipe. ♥
For the marshmallow frosting, 32oz of confectioners sugar means 4 cups or 2 boxes? The Domino’s powdered sugar boxed are 16oz Net Wt.
Hi GM, for this frosting recipe I used one 2 pound bag of powdered sugar.