Marshmallow Cream Filled Cupcakes
These marshmallow cream filled cupcakes are a fun and simple-to-make Easter treat.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
- 15.5 oz Devil's Food cake mix
- 16 oz Chocolate frosting
- 10.5 oz Marshmallow Fluff
- 6 Tbsps Butter unsalted
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.
Melt 6 tablespoons of unsalted butter
Add melted butter to 10.5 ounces of marshmallow fluff.
Stir until the mixture is smooth.
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%