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!
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. Houston was super sweet and 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!
This rich moist dark chocolate cupcake with its creamy marshmallow filling and dark chocolate ganache will quickly win you over with it’s 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.
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!
Enjoy the experience!
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
- 1–1/2 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.
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.
Thanks, Meagan! Yes, I filled the cupcake tins almost full hoping to avoid extra. 🙂 But now you know this chocolate batter works great for whoopie pie tins too! I baked those for 10 minutes – perfect. Yes, perhaps the doubling of the filling had an adverse effect… I will definitely try to make the single batch version to see if it comes out better. The cupcakes were a hit and have been requested again, so mission accomplished. 🙂
Hi Maegan!
I made these this weekend. I doubled the recipe since I needed 24 cupcakes… Well, I was inundated and had just bought whoopie pie baking tins, so used the extra batter for those (baking time 10 min.) So, I think this recipe would have easily made 16-18 cupcakes the way it is written. I doubled the creme filling and ganache and had plenty for all that I made. One thing that did not turn out as expected was the cream filling. The consistency was right at first, but after whipping for 5 minutes, it turned flat and was very wet. I added more confectioners sugar to try and dry and lighten, but it turned out more like frosting – not the light, fluffy consistency I was after. I will definitely make these again, but will look for a different filling recipe. The ganache was amazing and it is now my favorite way to frost cupcakes!! Thanks for a great recipe!
Hi Jovy! I love that you made them, but I’m so sorry that the cream filling didn’t meet your expectations. I wonder if doubling the recipe somehow messed up the consistency when beating it? It is always so light and fluffy when I make it. Did you fill each muffin cup almost completely full with batter? I don’t recall having a surplus of batter left when I bake them. Maybe a little, but I usually just top each muffin cup off so they rise nice and high. Thanks again! Enjoy! 🙂
Mine are cooling right now!! Somehow I got 18 cupcakes instead of 12. I filled them pretty full (there was about 1/4in left in the cupcake liner), but was afraid to go to the top! The crowns are beautiful and I’m excited to see how they turn out!
I was wondering: My boyfriend does’t like marshmallow. Do you think it would work if I substituted the marshmallow creme for cream cheese and some extra sugar? I know it would change the texture, but I think it could also be good. Thoughts?
Hi Michele! He doesn’t like marshmallows?! What?! Just kidding! I think the cupcakes would taste great with a cream cheese frosting-like filling. Let me know what he thinks once you bake them! Enjoy!
Hi! I’m making these right now and I was wondering what brand/and % cocoa you used. This is twice I’ve come across beautiful dark desserts now that I can’t seem to mimic. Thanks and great job!!
Hi Hannah! I used Hershey’s special dark cocoa. Enjoy!
My mouth is watering. Your cupcake looks amazing!
Such a great balance of flavors with the sweet marshmallow cream and then the dark chocolate. These look so good!! I’ll have to visit some sweet shops in Houston too!
Will you make me some when we go on our trip?!
Wow, these photos are making my mouth water!! I love the rich, dark color of these cupcakes, and the marshmallow cream and ganache sound beyond delicious. Thanks for sharing the recipe!
Oh. em. gee! Those are the most swoon-worthy cupcakes I’ve seen in quite some time!