Marshmallow Stuffed Chocolate Cupcakes

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What do you all a S’More without the graham cracker?  Well, a marshmallow stuffed chocolate cupcake of course!  Who needs crackers, anyway?  Today’s Mama figured out how to get the marshmallow to melt slightly inside the cupcake without getting icky.  The secret it at the end of the recipe.  And it is an awesome secret!  If you want to skip the marshmallow part, the cupcakes are pretty darn delicious without it.

Marshmallow Stuffed Chocolate Cupcakes

Makes approximately 12 cupcakes


1¼ cups flour

½ cup cocoa powder

¾ teaspoon soda

¼ teaspoon salt

1 cup sugar

1/3 cup vegetable oil

1 egg

1 teaspoon vanilla

¾ cup buttermilk

½ cup semisweet chocolate chips

(12 large marshmallows)


  1. Combine dry ingredients.
  2. Beat together sugar, oil, egg and vanilla.
  3. Whisk in  dry ingredients and buttermilk, alternating, begining and ending with the dry ingredients.
  4. Beat until smooth.  Stir in chocolate chips.
  5. Scoop into prepared muffin pan.
  6. Bake at 350 for 20-25 minutes or until tops of cupcakes spring back lightly when touched.
  7. Let cool in pan on rack for 10 minutes; remove and cool completely on rack.
  8. Frost with Chocolate Buttercream Frosting (recipe below)

To Make Marshmallow Stuffed Chocolate Cupcakes

After cooling 5 minutes spoon or scoop small indent in center of cake and insert large marshmallow.


Chocolate Buttercream Frosting 

1 cup butter, softened

1 tablespoon plus 1 teaspoon milk

1 teaspoon vanilla

6 ounces semisweet chocolate, melted and cooled

1 ½ cups powdered sugar

Blend until spreading consistency.


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