Homemade Chocolate Cupcakes with Chocolate Ganache & Marshmallow Creme Filling

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


Chocolate Cupcakes

  • 2 c flour
  • 2 c sugar
  • 2 eggs
  • ½ c buttermilk I have also used 1/4 c sour cream, 1/4 c milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 c water
  • ½ c butter
  • 1/3 c cocoa powder

Marshmallow Creme

  • 3 egg whites
  • 2 c light corn syrup
  • 1/2 tsp salt
  • 2 1/2 c powdered sugar
  • 1 Tbl vanilla bean paste or vanilla extract

Chocolate Ganache Frosting

  • ½ c heavy cream
  • 1 T light corn syrup
  • 1 c semi-sweet chocolate chips


Chocolate Cupcakes

  1. In large mixing bowl combine flour, sugar, buttermilk, eggs, baking soda, salt, and vanilla and beat until well mixed

  2. In 1 qt. sauce pan combine water, butter, and cocoa powder and bring to a boil

  3. Pour liquid mixture into flour mixture. Beat until smooth—batter will be thin. Put ¼ cup of batter into each muffin cup (lined). Do not over fill! Bake at 350 for 20 minutes. Cool on wire rack.

Marshmallow Creme

  1. In your stand mixer with whisk attachment; whisk egg whites, corn syrup and salt for 10 min. or until it starts to thicken. Add the vanilla bean paste or vanilla extract and the powdered sugar. Beat on low until combined. Place your pastry bag, fitted with a medium sized plain round tip, inside a tall cup and drape the top of the pastry bag over the edges of the cup. Spoon the creme filling into the bag. Make a tiny slit in the top of each cooled cupcake with a sharp knife. Insert tip of pastry bag into top of cupcake, about ½ inch deep, and squeeze about 1 Tbl of filling in until cupcake starts to “inflate” a bit.

Chocolate Ganache Frosting

  1. Heat cream and corn syrup in a small saucepan until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 1 minute. Whisk until smooth and glossy. Dip the tops of the filled cupcakes into the chocolate glaze. Top with sprinkles and let stand 10 minutes.

Recipe Notes

Yields 18 cupcakes