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Cream-Filled Chocolate Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
3/4 cup unsweetened cocoa powder, plus more for muffin tins
2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 1/2 cups marshmallow creme (7.5-ounce jar)
1/2 cup (1 stick) unsalted butter, room temperature
Gallery
Cream-Filled Chocolate Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 12
Gallery
Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes
Cream-Filled Chocolate Cupcakes
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 12
Recipe Summary
prep: 30 mins
total: 1 hr 45 mins
Yield: Makes 12
prep: 30 mins
total: 1 hr 45 mins
prep:
30 mins
total:
1 hr 45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
- 3/4 cup unsweetened cocoa powder, plus more for muffin tins
- 2 cups all-purpose flour, (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 1/2 cups marshmallow creme (7.5-ounce jar)
- 1/2 cup (1 stick) unsalted butter, room temperature
Directions
Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
Reviews (45)
Add Rating & Review
128 Ratings
5 star values:
39
4 star values:
34
3 star values:
38
2 star values:
11
1 star values:
6
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Reviews (45)
Add Rating & Review
128 Ratings
5 star values:
39
4 star values:
34
3 star values:
38
2 star values:
11
1 star values:
6
Add Rating & Review
128 Ratings
5 star values:
39
4 star values:
34
3 star values:
38
2 star values:
11
1 star values:
6
128 Ratings
5 star values:
39
4 star values:
34
3 star values:
38
2 star values:
11
1 star values:
6
128 Ratings
5 star values:
39
4 star values:
34
3 star values:
38
2 star values:
11
1 star values:
6
- 5 star values:
- 39
- 4 star values:
- 34
- 3 star values:
- 38
- 2 star values:
- 11
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
04/12/2012
Normally I read the reviews before I make anything! But for some reason I trusted Martha Stewart would only have perfect recipes on her site! DON'T WASTE YOUR INGREDIENTS ON THIS CUPCAKE!!! The batter was good and it was easy to make but for what... a dry, weird, not very chocolate, sad excuse for a cupcake!
Martha Stewart Member
Rating: Unrated
11/10/2011
Wish I had read the reviews before I went thought the trouble of making these cupcakes. I filled them from the top and the filling was great... I'll use it again on another cupcake! These were a cross between a brownie and cake but had less flavor and moisture. Although they looked nice, I was very disappointed. I made a few other recipes from this site and were disappointed in them too. NOT what I expected from Martha Stewart web site!
Martha Stewart Member
Rating: Unrated
01/31/2011
OK, I made these cupcakes and they came out looking beautiful; however, they are soooo dry. What am I doing wrong or are they suppose to be dry?
Martha Stewart Member
Rating: Unrated
06/17/2010
These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered] in the tops and filling them with the luscious filling. I then swirled more filling on top to cover the [filtered]. I froze the "plugs" of chocolate to use in another desert at a later date.
Martha Stewart Member
Rating: Unrated
06/17/2010
These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered] in the tops and filling them with the filling. I then swirled more filling on top to cover the [filtered]. I froze the "plugs" of chocolate to use in another desert at a later date.
Martha Stewart Member
Rating: Unrated
05/17/2010
I liked these more than my kids did. My kids said they were dry. Honestly, with the work involved they should be a show stopper. Not worth the trouble.
Martha Stewart Member
Rating: Unrated
04/06/2010
these cupcakes were pretty dry, but they had nice flavor. the filling was really buttery. i'd rather have the hostess brand.
Martha Stewart Member
Rating: Unrated
08/07/2009
does the pink bakery boxes help keep them soft? I mean if I kept mine in a bakery box is that good enough to retain their softness?
Martha Stewart Member
Rating: Unrated
03/26/2009
Nope. Butter doesn't *need* to be refrigerated. I would recommend keeping them in a covered cake platter or air-tight tupperware as they are always best when still moist.
As for the marshmallow creme, you can get it store bought - check the baking section - or you can just melt marshmallows and butter together stove-top. I've only done the former way and it works wonderfully!
Also, I suggest a chocolate ganache topping before you add the marshmallow detailing on top.
Martha Stewart Member
Rating: Unrated
03/24/2009
Do these have to be refrigerated since there is butter in the creme?
Martha Stewart Member
Rating: Unrated
03/18/2009
How can Marshmallow creme be made please!
Martha Stewart Member
Rating: Unrated
02/26/2009
I live at high altitude (5000 feet). Although I made 1-1/2 dozen, the batter ran over the tops of the muffin pans and most came apart when I tried to remove them. I measured 1/2 cup per muffin. The flavor was good and the cupcakes were moist. How can I modify this recipe for where I live? Should I just use less per muffin...1/3 cup batter???
Martha Stewart Member
Rating: Unrated
02/12/2009
I made these into S'More Cupcakes by adding chocolate ganache icing and graham cracker crumbs on the inside and on top. I toned down the filling by using only about 3/4 stick of butter, adding a tablespoon of milk, and 2 tbsp cake flour. By using cake flour instead of all purpose in the cake recipe, the cupcakes came out very light and fluffy.
Martha Stewart Member
Rating: Unrated
06/22/2008
yuck. these turned out to be super dry (except for the fluff) and just not good. I should have made normal betty crocker cupcakes and filled them with the fluff. I followed the directions and wont use this one ever again!
Martha Stewart Member
Rating: Unrated
06/03/2008
I just use Betty Crocker Whipped frosting in "whipped cream" flavor for the filling. It is easy and not too sweet for a filling.
Martha Stewart Member
Rating: Unrated
06/03/2008
Thanks, Ranchwife8, for the alternative filling recipe! I don't like store-bought marshmallow either.
Martha Stewart Member
Rating: Unrated
04/16/2008
Marshmallow CREAM.
Martha Stewart Member
Rating: Unrated
04/04/2008
I don't like store bought marshmallows. Can I use the marshmallow for piping recipe to make the filling?
Martha Stewart Member
Rating: Unrated
03/30/2008
This recipe is wonderful. The cupcakes are light inside with a lovely crisp top. I think the filling is excellent! Reminds me of boiled icing, without all the fuss. I would suggest using the filling room temperature as it comes out of the bag at the right consistancy.
Martha Stewart Member
Rating: Unrated
03/22/2008
The filling is absolutely awful; there is a heavy residual buttery taste rather than a light marshmellow flavor. Even a second jar of marshmellow creme and addition of vanilla extract (along with a small addition of almond) could not eliminate the buttery aftertaste. This was really disappointing. Hopefully, some of the other recipes suggested here are better!
Martha Stewart Member
Rating: Unrated
03/14/2008
Thanks to everyone for there ideas for filling the cup cakes they all sound great it looks like i will be making a lot of different versions of thses. Mrs Hog
Martha Stewart Member
Rating: Unrated
03/12/2008
An alternative filling I've used for years:
2/3 c. milk
3 T. flour
3 T. sugar
dash of salt
1/4 t. vanilla
1/3 c. soft margarine or butter
1/3 c. vegetable shortening
9 T. sugar
Cook milk, flour, 3 T. sugar and salt together till thick. Cool completely and chill. Cream vanilla, margarine, shortening and 9 T. sugar together. Add the cooled milk mixture and beat 5-10 minutes till very light and fluffy. Use a pastry bag to pipe into the cooled cupcakes. Store in freezer or refrigerator. Fills about 24 regular size cupcakes.
Martha Stewart Member
Rating: Unrated
03/12/2008
how about instant vanilla pudding beat with whipped cream. Lighter than pudding alone, and denser than whipped cream - like for cream puff filling.
Martha Stewart Member
Rating: Unrated
03/12/2008
Instead of marshmallow for a filling I've used butter, vanilla and powdered sugar -- you have to be careful not to add too much powdered sugar, though, or it gets too sweet!
Martha Stewart Member
Rating: Unrated
03/12/2008
I've been making creme filled cupcakes for class parties for about 14 years... I make a cake batter similar to above (shhh - if I'm strapped for time I get help from Betty Crocker)
Once they've cooled I pipe in Dream Whip from the top ;just poke in a tip and give a good squeeze (I use water for preservation purposes) - no need to hollow anything.
I cool then frost with regular frosting and decorate. The children LOVE these and they are really quick to make.
Andrea from Oshawa, ON, Canada!
Martha Stewart Member
Rating: Unrated
03/11/2008
2 cups sugar seems excessive considering the small quantity this recipe yields! Nice idea though.
Martha Stewart Member
Rating: Unrated
03/11/2008
How about mixing nutella with another filling or peanut butter?
Martha Stewart Member
Rating: Unrated
03/11/2008
i dont like marshmallows does anyone have any ideas for another type of cream filling for these? thanks kathy
Martha Stewart Member
Rating: Unrated
03/11/2008
Love the idea of filling these from the top! Can't wait to make them!!
Martha Stewart Member
Rating: Unrated
03/11/2008
Hello Turquoisewoman, can I have your recipe for marshmallow cream please? Im not sure NZ has anything similar, so I will attempt to make it myself. Thanks a bunch!!
Martha Stewart Member
Rating: Unrated
03/11/2008
I have been making a version of these cupcakes for years. It is much easier if you make the [filtered] for the filling from the top. Then you cover it with frosting and the center is a complete surprise! I started using the frosting for the filling also, no need to frost on the outside and any frosting will do. then I can freeze them indiviually to put in lunch boxes or just grab one when you want.
Martha Stewart Member
Rating: Unrated
03/11/2008
HOBBY LOBBY HAS THE LARGE MUFFIN TINS....
YOU CAN ACTUALLY MAKE YOUR OWN MARSHMALLOW CREAM IF YOU DON'T HAVE IT AVAILABLE. I HAVE THE RECIPE!
Martha Stewart Member
Rating: Unrated
03/11/2008
Bed Bath and Beyond, Michaels', even WalMart have large capacity muffin tins.
Martha Stewart Member
Rating: Unrated
03/11/2008
use fluff, sold near the peanut butter in our grocery store.
Martha Stewart Member
Rating: Unrated
03/09/2008
what can be agood substitute for marshmallow creme? coz i don't think its available here in our place.. :(
Martha Stewart Member
Rating: Unrated
02/22/2008
What brand of giant muffin tins are you using? I went around town and found only 3/4 cup capacity instead of 1 cup capacity muffin tins. Please help. THX
Martha Stewart Member
Rating: Unrated
02/19/2008
These are so good. Easy to make and the kids love them. * * * * *
Martha Stewart Member
Rating: Unrated
02/19/2008
Can't wait to make these. Easter maybe?
Martha Stewart Member
Rating: Unrated
02/11/2008
These cupcakes are wonderful!!! Add extra cream to the middle though. Very easy to make also.
Martha Stewart Member
Rating: Unrated
02/04/2008
These turned out great. I used regular sized muffin tins and reduced the cooking time to 18 minutes. I also frosted the top with melted chocolate to make them more "authentic".
Martha Stewart Member
Rating: Unrated
02/03/2008
I think Fluff is the same as marshmallow cream. I am going to try the cream filled cupcakes next week and will report back how they came out -- with the fluff and if they sank in the middle!
Martha Stewart Member
Rating: Unrated
01/28/2008
Does anyone know what kind of stand along mixer is used by John Baricelli in the series? What about the glass canister set?
Martha Stewart Member
Rating: Unrated
01/22/2008
Yes they are the same.
Martha Stewart Member
Rating: Unrated
01/22/2008
Hi
I live in australia and was wondering if anyone could tell me if marshmallow fluff and marshmellow cream are the same?
Please help
Sonya
Martha Stewart Member
Rating: Unrated
01/22/2008
I saw these mouth watering cupcakes being made on TV, then gave it a try. They did not come out right. They all sank in the middle. I tried to be more cautious on the second batch but had the same poor results. What I could scoop out of the tin was tasty though.
Martha Stewart Member
Rating: Unrated
04/12/2012
Normally I read the reviews before I make anything! But for some reason I trusted Martha Stewart would only have perfect recipes on her site! DON'T WASTE YOUR INGREDIENTS ON THIS CUPCAKE!!! The batter was good and it was easy to make but for what... a dry, weird, not very chocolate, sad excuse for a cupcake!
Rating: Unrated
Rating: Unrated
11/10/2011
Wish I had read the reviews before I went thought the trouble of making these cupcakes. I filled them from the top and the filling was great... I'll use it again on another cupcake! These were a cross between a brownie and cake but had less flavor and moisture. Although they looked nice, I was very disappointed. I made a few other recipes from this site and were disappointed in them too. NOT what I expected from Martha Stewart web site!
Rating: Unrated
01/31/2011
OK, I made these cupcakes and they came out looking beautiful; however, they are soooo dry. What am I doing wrong or are they suppose to be dry?
Rating: Unrated
06/17/2010
These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered] in the tops and filling them with the luscious filling. I then swirled more filling on top to cover the [filtered]. I froze the "plugs" of chocolate to use in another desert at a later date.
These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered] in the tops and filling them with the filling. I then swirled more filling on top to cover the [filtered]. I froze the "plugs" of chocolate to use in another desert at a later date.
Rating: Unrated
05/17/2010
I liked these more than my kids did. My kids said they were dry. Honestly, with the work involved they should be a show stopper. Not worth the trouble.
Rating: Unrated
04/06/2010
these cupcakes were pretty dry, but they had nice flavor. the filling was really buttery. i'd rather have the hostess brand.
Rating: Unrated
08/07/2009
does the pink bakery boxes help keep them soft? I mean if I kept mine in a bakery box is that good enough to retain their softness?
Rating: Unrated
03/26/2009
Nope. Butter doesn't *need* to be refrigerated. I would recommend keeping them in a covered cake platter or air-tight tupperware as they are always best when still moist.
As for the marshmallow creme, you can get it store bought - check the baking section - or you can just melt marshmallows and butter together stove-top. I've only done the former way and it works wonderfully!
Also, I suggest a chocolate ganache topping before you add the marshmallow detailing on top.
Rating: Unrated
03/24/2009
Do these have to be refrigerated since there is butter in the creme?
Rating: Unrated
03/18/2009
How can Marshmallow creme be made please!
Rating: Unrated
02/26/2009
I live at high altitude (5000 feet). Although I made 1-1/2 dozen, the batter ran over the tops of the muffin pans and most came apart when I tried to remove them. I measured 1/2 cup per muffin. The flavor was good and the cupcakes were moist. How can I modify this recipe for where I live? Should I just use less per muffin...1/3 cup batter???
Rating: Unrated
02/12/2009
I made these into S'More Cupcakes by adding chocolate ganache icing and graham cracker crumbs on the inside and on top. I toned down the filling by using only about 3/4 stick of butter, adding a tablespoon of milk, and 2 tbsp cake flour. By using cake flour instead of all purpose in the cake recipe, the cupcakes came out very light and fluffy.
Rating: Unrated
06/22/2008
yuck. these turned out to be super dry (except for the fluff) and just not good. I should have made normal betty crocker cupcakes and filled them with the fluff. I followed the directions and wont use this one ever again!
Rating: Unrated
06/03/2008
I just use Betty Crocker Whipped frosting in "whipped cream" flavor for the filling. It is easy and not too sweet for a filling.
Thanks, Ranchwife8, for the alternative filling recipe! I don't like store-bought marshmallow either.
Rating: Unrated
04/16/2008
Marshmallow CREAM.
Rating: Unrated
04/04/2008
I don't like store bought marshmallows. Can I use the marshmallow for piping recipe to make the filling?
Rating: Unrated
03/30/2008
This recipe is wonderful. The cupcakes are light inside with a lovely crisp top. I think the filling is excellent! Reminds me of boiled icing, without all the fuss. I would suggest using the filling room temperature as it comes out of the bag at the right consistancy.
Rating: Unrated
03/22/2008
The filling is absolutely awful; there is a heavy residual buttery taste rather than a light marshmellow flavor. Even a second jar of marshmellow creme and addition of vanilla extract (along with a small addition of almond) could not eliminate the buttery aftertaste. This was really disappointing. Hopefully, some of the other recipes suggested here are better!
Rating: Unrated
03/14/2008
Thanks to everyone for there ideas for filling the cup cakes they all sound great it looks like i will be making a lot of different versions of thses. Mrs Hog
Rating: Unrated
03/12/2008
An alternative filling I've used for years:
2/3 c. milk
3 T. flour
3 T. sugar
dash of salt
1/4 t. vanilla
1/3 c. soft margarine or butter
1/3 c. vegetable shortening
9 T. sugar
Cook milk, flour, 3 T. sugar and salt together till thick. Cool completely and chill. Cream vanilla, margarine, shortening and 9 T. sugar together. Add the cooled milk mixture and beat 5-10 minutes till very light and fluffy. Use a pastry bag to pipe into the cooled cupcakes. Store in freezer or refrigerator. Fills about 24 regular size cupcakes.
how about instant vanilla pudding beat with whipped cream. Lighter than pudding alone, and denser than whipped cream - like for cream puff filling.
Instead of marshmallow for a filling I've used butter, vanilla and powdered sugar -- you have to be careful not to add too much powdered sugar, though, or it gets too sweet!
I've been making creme filled cupcakes for class parties for about 14 years... I make a cake batter similar to above (shhh - if I'm strapped for time I get help from Betty Crocker)
Once they've cooled I pipe in Dream Whip from the top ;just poke in a tip and give a good squeeze (I use water for preservation purposes) - no need to hollow anything.
I cool then frost with regular frosting and decorate. The children LOVE these and they are really quick to make.
Andrea from Oshawa, ON, Canada!
Rating: Unrated
03/11/2008
2 cups sugar seems excessive considering the small quantity this recipe yields! Nice idea though.
How about mixing nutella with another filling or peanut butter?
i dont like marshmallows does anyone have any ideas for another type of cream filling for these? thanks kathy
Love the idea of filling these from the top! Can't wait to make them!!
Hello Turquoisewoman, can I have your recipe for marshmallow cream please? Im not sure NZ has anything similar, so I will attempt to make it myself. Thanks a bunch!!
I have been making a version of these cupcakes for years. It is much easier if you make the [filtered] for the filling from the top. Then you cover it with frosting and the center is a complete surprise! I started using the frosting for the filling also, no need to frost on the outside and any frosting will do. then I can freeze them indiviually to put in lunch boxes or just grab one when you want.
HOBBY LOBBY HAS THE LARGE MUFFIN TINS....
YOU CAN ACTUALLY MAKE YOUR OWN MARSHMALLOW CREAM IF YOU DON'T HAVE IT AVAILABLE. I HAVE THE RECIPE!
Bed Bath and Beyond, Michaels', even WalMart have large capacity muffin tins.
use fluff, sold near the peanut butter in our grocery store.
Rating: Unrated
03/09/2008
what can be agood substitute for marshmallow creme? coz i don't think its available here in our place.. :(
Rating: Unrated
02/22/2008
What brand of giant muffin tins are you using? I went around town and found only 3/4 cup capacity instead of 1 cup capacity muffin tins. Please help. THX
Rating: Unrated
02/19/2008
These are so good. Easy to make and the kids love them. * * * * *
Can't wait to make these. Easter maybe?
Rating: Unrated
02/11/2008
These cupcakes are wonderful!!! Add extra cream to the middle though. Very easy to make also.
Rating: Unrated
02/04/2008
These turned out great. I used regular sized muffin tins and reduced the cooking time to 18 minutes. I also frosted the top with melted chocolate to make them more "authentic".
Rating: Unrated
02/03/2008
I think Fluff is the same as marshmallow cream. I am going to try the cream filled cupcakes next week and will report back how they came out -- with the fluff and if they sank in the middle!
Rating: Unrated
01/28/2008
Does anyone know what kind of stand along mixer is used by John Baricelli in the series? What about the glass canister set?
Rating: Unrated
01/22/2008
Yes they are the same.
Hi
I live in australia and was wondering if anyone could tell me if marshmallow fluff and marshmellow cream are the same?
Please help
Sonya
I saw these mouth watering cupcakes being made on TV, then gave it a try. They did not come out right. They all sank in the middle. I tried to be more cautious on the second batch but had the same poor results. What I could scoop out of the tin was tasty though.
All Reviews for Cream-Filled Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cream-Filled Chocolate Cupcakes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
