Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience in these Dark Chocolate Cream Filled Cupcakes!
Incredible Taste and Texture
With its creamy marshmallow filling and dark chocolate ganache, this rich moist Dark Chocolate Cream Filled Cupcake will quickly win you over with its amazing taste and textures! They’re so fun to make because as you’re baking and filling and dipping them, all you can think about is the bliss that first bite is going to bring you.
You know I love really rich chocolate (have you tried this dark chocolate fudge recipe? Oooh, or my flourless chocolate cake with chocolate ganache?). So it should come as no surprise that these were an instant favorite.
A Cupcake Recipe to Dream About
We recently spent a week in Houston and had the best time eating our way through that great city! Almost every time we travel, I plan a little bakery tour so I can taste some of the sweetest treats the city has to offer.
One of my favorite treats was a dark chocolate marshmallow cream filled cupcake at a popular little cupcake shop. It was so yummy and I’ve been dreaming about it ever since, so of course I had to recreate it!
I have no doubt I’m going to be baking and devouring these cupcakes forever more! They’re just too amazing not to crave all the time! I hope these heavenly cupcakes bring you and your loved ones lots of sweet happiness!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)
Ingredients:
- All-purpose flour
- Dark cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Vegetable oil
- Buttermilk
- Large eggs
- Vanilla extract
- Unsalted butter, softened
- Powdered sugar
- Marshmallow creme
- Dark chocolate chips
- Heavy cream
Supplies:
- 12-cup cupcake pan
- Cupcake liners
- Nonstick cooking spray
How to Make Dark Chocolate Cream Filled Cupcakes
- Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and spray with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs and vanilla.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Divide batter evenly among prepared cupcake liners, filling each one almost full.
- Bake for about 20 minutes or until cupcakes have risen and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
- Once cooled, use a sharp knife to cut a small circle out of the center of each cupcake. Remove the middle piece of the cupcake, saving the very top to put back on after the cupcakes have been filled with the cream.
- To prepare the cream filling, place the butter and powdered sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed until combined and then on high speed until it starts to fluff.
- Add the marshmallow creme and beat on high speed again for about 5 minutes until smooth and fluffy.
- Transfer filling to a resealable plastic bag and cut off a small portion of one corner so you can squeeze the filling into the center of each cupcake. Fill the hole in each cupcake almost to the top.
- Trim the excess cake from the center piece you removed and replace the very top to cover the cream filling.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low power until just melted, about 1 minute. Whisk until completely melted and then whisk in the heavy cream until smooth. Let cool for a few minutes. If the ganache is too thick to dip the cupcakes into, whisk in a little more heavy cream.
- Dip the top of each cupcake into and out of the ganache a few times until completely coated. Use a knife to smooth the ganache onto the top of the cupcake, if necessary.
- Place back on the cooling rack to let the ganache set. Repeat with all cupcakes.
- Garnish the tops of each cupcake with the remaining cream filling, if desired.
Storage
Store cupcakes in an airtight container in the refrigerator for up to three days. Let come to room temperature before enjoying.
If you make these Dark Chocolate Cream Filled Cupcakes, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Dark Chocolate Cream Filled Cupcakes
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: 12
- Category: Dessert
Description
Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience in these Dark Chocolate Cream Filled Cupcakes!
Ingredients
Cupcakes:
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 and 1/2 cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla
Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 (7 ounce) container marshmallow creme
Ganache:
- 1/2 cup dark chocolate chips
- 1 tablespoon unsalted butter
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and spray with non-stick cooking spray. Set aside.
- , In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined.
- Divide batter evenly among prepared cupcake liners, filling each one almost full.
- Bake for about 20 minutes or until cupcakes have risen and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
- Once cooled, use a sharp knife to cut a small circle out of the center of each cupcake. Remove the middle piece of the cupcake, saving the very top to put back on after the cupcakes have been filled with the cream.
- To prepare the cream filling, place the butter and powdered sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed until combined and then on high speed until it starts to fluff. Add the marshmallow creme and beat on high speed again for about 5 minutes until smooth and fluffy. Transfer filling to a resealable plastic bag and cut off a small portion of one corner so you can squeeze the filling into the center of each cupcake. Fill the hole in each cupcake almost to the top. Trim the excess cake from the center piece you removed and replace the very top to cover the cream filling.
- For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low power until just melted, about 1 minute. Whisk until completely melted and then whisk in the heavy cream until smooth. Let cool for a few minutes. If the ganache is too thick to dip the cupcakes into, whisk in a little more heavy cream.
- Dip the top of each cupcake into and out of the ganache a few times until completely coated. Use a knife to smooth the ganache onto the top of the cupcake, if necessary. Place back on the cooling rack to let the ganache set. Repeat with all cupcakes. Garnish the tops of each cupcake with the remaining cream filling, if desired.
Hi, Michelle! I’m sorry to hear the marshmallow cream didn’t turn out. I wonder if your butter was just too soft. It should just give slightly when pressed. None of the ingredients are runny when used according to the directions so I’m only left to guess that it was the butter.
I made these exactly as recipe states. Cupcakes delicious… but, the marshmallow cream was runny after beating so I added a half cup more sugar and beat. Still it was pot consistency so I refrigerator it before filling. Still too loose, def not like the photos shown. Plus the white color turned yellow from the butter. . I think 1/2 cup softened butter was too much. Hence the runny texture. The chocolate ganache was bitter as I expected and did not harden. Looked good though. Overall they were a hit, I added graham cracker crumbs on top of the chocolate and a dollop of marshmellow and called them S’more’s cupcakes
The filling doesn’t turn out for me. It just gets runny, more like lava than fluffy
Hi Angela! It sounds like your butter might have been too soft to start with. I would suggest adding more powdered sugar next time, 1 tablespoon at a time, to thicken it up before filling the cupcakes. Hope this helps. Enjoy!
I recently made these for a friend’s birthday. As in a previous comment my filling also came out wet and not fluffy. The filling mostly disappeared into the cake. Mind you, they were delicious anyway. I am just curious as to what I might have done wrong.
Oh goodness, Debbie! Did you use the marshmallow creme? Try adding a little more powdered sugar at a time to thicken it up next time.