These Marble Marshmallow Filled Cupcakes are not only tasty, but also fun! Swirls of moist chocolate and vanilla cake are topped with a chocolate buttercream frosting and filled with fluffy, gooey marshmallow fluff. It’s like a secret treasure in every bite!
I love both chocolate cupcakes and vanilla cupcakes equally, so I get the best of both worlds with Marble Marshmallow Filled Cupcakes! This vanilla and chocolate cupcake recipe is so easy to make because it uses one batter that doubles for both chocolate and vanilla, and swirls together into the perfect cupcake.
INGREDIENTS
- CAKE
- 2 cups sugar
- 4 large eggs
- 1 cup butter room temperature
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 cup milk + 1 tbsp
- 1/4 cup cocoa powder
- BUTTERCREAM FROSTING
- Chocolate
- 1 cup unsalted butter softened
- 1/4 cup unsweetened cocoa powder
- 4 cups confectioners sugar
- 1 tsp vanilla
- 2 tbsp milk
- Vanilla
- 1 cup unsalted butter softened
- 3-3/4 cups confectioners sugar
- 1 tsp vanilla
- 2 tbs milk
- FILLING
- Marshmallow fluff
- Rainbow or chocolate sprinkles
Instructions for Marble Marshmallow Filled Cupcakes
- CAKE
- Pre-heat oven to 350 degrees and grease muffin tins or fill with cupcake liners
- In the bowl of a stand mixer, using the paddle attachment or an electric mixer, beat sugar and eggs at medium speed until well blended.
- Add butter and vanilla and mix until light and fluffy (about 2-3 minutes)
- In a large bowl, whisk flour and baking powder together
- On low speed, add the dry ingredients to the wet ingredients, alternating the flour mixture with 1 cup of milk until just combined
- Place 1 cup of cake mix into a medium bowl, add the cocoa powder and 1 tbsp milk, and stir until combined.
- Place paper liners into the muffin tins and fill each one about 1/2 of the way to the top with vanilla batter
- Place a tablespoon of chocolate batter over top, filling just below the top of the muffin tin. If you add more, the batter will spill over the top.
- Use a toothpick or a sharp knife to create a swirl by mixing the two batters.
- Bake in the oven at 350 for 18-20 minutes or until a toothpick comes out clean.
- Remove and allow to cool on a wire rack for 30 minutes
- BUTTERCREAM FROSTING
- In a stand mixer, cream the butter until it’s smooth and fluffy
- Slowly add 3 cups of powdered sugar and cocoa powder until it’s mixed in and then beat on high for 2-3 minutes
- Add in the vanilla and milk and continue beating until it’s smooth, then add the remaining cup of sugar until creamy
- Using a pastry tip or the edge of a knife, cut a 1″ circle on the top of the cupcake. Make sure it’s deep enough so you can fill it with marshallow.
- Spoon marshmallow fluff into a piping bag or ziplock bag with the tip cut off and pipe the marshmallow into the opening of each cupcake.
- Take the piece of cupcake you removed and push it back into the hole to seal the marshmallow inside.
- Frost cupcakes and add sprinkles
Storage
Kept in an airtight container at room temperature, cupcakes will stay fresh for 3-4 days.
Marble Marshmallow Filled Cupcakes
Swirls of moist chocolate and vanilla cake are topped with a sweet buttercream frosting and filled with fluffy, gooey marshmallow fluff.
Ingredients
- CAKE
- 2 cups sugar
- 4 large eggs
- 1 cup butter room temperature
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 3 tsp baking powder
- 1 cup milk + 1 tbsp
- ¼ cup cocoa powder
- BUTTERCREAM FROSTING
- Chocolate
- 1 cup unsalted butter softened
- ¼ cup unsweetened cocoa powder
- 4 cups confectioners sugar
- 1 tsp vanilla
- 2 tbsp milk
- Vanilla
- 1 cup unsalted butter softened
- 3-3/4 cups confectioners sugar
- 1 tsp vanilla
- 2 tbs milk
- FILLING
- Marshmallow fluff
- Rainbow or chocolate sprinkles
- Instructions for Marble Marshmallow Filled Cupcakes
Instructions
- CAKE
- Pre-heat oven to 350 degrees and grease muffin tins or fill with cupcake liners
- In the bowl of a stand mixer, using the paddle attachment or an electric mixer, beat sugar and eggs at medium speed until well blended.
- Add butter and vanilla and mix until light and fluffy (about 2-3 minutes)
- In a large bowl, whisk flour and baking powder together
- On low speed, add the dry ingredients to the wet ingredients, alternating the flour mixture with 1 cup of milk until just combined
- Place 1 cup of cake mix into a medium bowl, add the cocoa powder and 1 tbsp milk, and stir until combined.
- Place paper liners into the muffin tins and fill each one about 1/2 of the way to the top with vanilla batter
- Place a tablespoon of chocolate batter over top, filling just below the top of the muffin tin. If you add more, the batter will spill over the top.
- Use a toothpick or a sharp knife to create a swirl by mixing the two batters.
- Bake in the oven at 350 for 18-20 minutes or until a toothpick comes out clean.
- Remove and allow to cool on a wire rack for 30 minutes
- BUTTERCREAM FROSTING
- In a stand mixer, cream the butter until it’s smooth and fluffy
- Slowly add 3 cups of powdered sugar and cocoa powder until it’s mixed in and then beat on high for 2-3 minutes
- Add in the vanilla and milk and continue beating until it’s smooth, then add the remaining cup of sugar until creamy
- Using a pastry tip or the edge of a knife, cut a 1″ circle on the top of the cupcake. Make sure it’s deep enough so you can fill it with marshallow.
- Spoon marshmallow fluff into a piping bag or ziplock bag with the tip cut off and pipe the marshmallow into the opening of each cupcake.
- Take the piece of cupcake you removed and push it back into the hole to seal the marshmallow inside.
- Frost cupcakes and add sprinkles
- Storage
Tried this recipe?Let us know how it was!
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