Skip to Content

Chocolate-Marshmallow Cream-Filled Cupcakes

  • Save Recipe
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 24
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Updated May 12, 2015
  • Save
  • Shop
  • Share
  • Keep Screen On





  • 1
    Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • 2
    Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • 3
    In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • 4
    In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use other flavors of cake mix; try strawberry, rainbow chip or lemon.
  • tip 2
    To fill cupcakes, you can also scoop out the top of the cupcake with a melon baller or spoon, and squeeze filling into cupcake.


Nutrition Facts are not available for this recipe
© 2023 ®/TM General Mills All Rights Reserved