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These chocolate cupcakes are filled with marshmallow cream and topped with an adorable bird’s nest with candy eggs. They make a great Easter dessert, and they are a cute idea for a spring baby shower.

Marshmallow Cream Filled Cupcakes

These marshmallow cream filled cupcakes are a fun and simple-to-make Easter treat.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24
Calories 150 kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 15.5 oz Devil's Food cake mix
  • 16 oz Chocolate frosting
  • 10.5 oz Marshmallow Fluff
  • 6 Tbsps Butter unsalted

Instructions

Cake

  1. Bake cake according to the instructions on the box.
  2. After cupcakes have cooled cut a small hole in the top of each cupcake, do NOT go all the way through the bottom.
  3. Save the piece that comes out of the hole and trim it so it can be the cap on your hole once it is filled.
  4. Use a spoon to fill each hole with marshmallow fluff.
  5. Use the small, trimmed, piece that came out of the cupcake and put it on top of the fluff to cap it.
  6. Use a knife to spread a thin layer of chocolate over the top of the cupcake. Then fill a pastry bag with a multi-opening tip (sometimes called a grass tip) with chocolate frosting and pipe it on the top of the cupcake in a circle.
  7. Add three candy eggs to the nests.
  8. Enjoy!

Marshmallow Fluff

  1. Melt 6 tablespoons of unsalted butter

  2. Add melted butter to 10.5 ounces of marshmallow fluff.
  3. Stir until the mixture is smooth.