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.
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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 150kcal
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

  • Bake cake according to the instructions on the box.
  • After cupcakes have cooled cut a small hole in the top of each cupcake, do NOT go all the way through the bottom.
  • 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.
  • Use a spoon to fill each hole with marshmallow fluff.
  • Use the small, trimmed, piece that came out of the cupcake and put it on top of the fluff to cap it.
  • 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.
  • Add three candy eggs to the nests.
  • Enjoy!

Marshmallow Fluff

  • Melt 6 tablespoons of unsalted butter
  • Add melted butter to 10.5 ounces of marshmallow fluff.
  • Stir until the mixture is smooth.

Nutrition

Serving: 1cupcake | Calories: 150kcal | Carbohydrates: 27g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 38mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1% | Calcium: 1% | Iron: 4%