Double Chocolate Marshmallow-Filled Cupcakes
Serving Size / Yield
- 1 box chocolate cake mix, plus the oil, water, and eggs according to pkg. directions
- 1 (13 oz.) jar marshmallow creme
- 1 bag semi-sweet chocolate chips
- 1/2 C. whipping cream
- 1 bag mini marshmallows
- 1 C. slivered almonds
- chocolate to drizzle on top
To make the frosting, place 1/2 C. whipping cream in a medium saucepan and heat until it just starts to bubble on the edges, stirring continuously. Turn off the heat, add the chocolate chips, and cover for 5 minutes. Stir the melted chocolate and warm cream together until completely smooth and transfer it to a medium bowl. Refrigerate for at least 30 minutes to 1 hour.
Make the cake as directed on the box. Divide into 24 cupcake liner-filled muffin tins. Bake as directed on box and let cool completely.
Core cupcakes using a small knife or cupcake corer. Spoon the entire jar of marshmallow fluff into a gallon zip-top bag and trim the corner off. Fill the core with the fluff, trim a little or the core and replace the lid back on top of the cupcake.
Remove cooled chocolate ganache from the refrigerator and beat on high until its light and fluffy. Place the icing in a gallon zip-top bag that has been fitted with a decorating tip in one corner. Pipe the icing onto the cupcakes. Decorate with almonds and mini marshmallows. Melt some chocolate chips to drizzle on the top.