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Cream-Filled Chocolate Cupcakes

These nostalgic desserts will bring back fond memories of sweets like Mom used to make.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Cream-Filled Chocolate Cupcakes

Source: Everyday Food, April 2007


For the Filling

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
  • 3/4 cup unsweetened cocoa powder, plus more for muffin tins
  • 2 cups all-purpose flour, (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 1/2 cups marshmallow creme (7.5-ounce jar)
  • 1/2 cup (1 stick) unsalted butter, room temperature


  1. Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

  2. Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

  3. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

  4. Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.

  5. Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Reviews (45)

  • Virgy 12 Apr, 2012

    Normally I read the reviews before I make anything! But for some reason I trusted Martha Stewart would only have perfect recipes on her site! DON'T WASTE YOUR INGREDIENTS ON THIS CUPCAKE!!! The batter was good and it was easy to make but for what... a dry, weird, not very chocolate, sad excuse for a cupcake!

  • Donna4Loans 10 Nov, 2011

    Wish I had read the reviews before I went thought the trouble of making these cupcakes. I filled them from the top and the filling was great... I'll use it again on another cupcake! These were a cross between a brownie and cake but had less flavor and moisture. Although they looked nice, I was very disappointed. I made a few other recipes from this site and were disappointed in them too. NOT what I expected from Martha Stewart web site!

  • Dalesbell 31 Jan, 2011

    OK, I made these cupcakes and they came out looking beautiful; however, they are soooo dry. What am I doing wrong or are they suppose to be dry?

  • birdie77 17 Jun, 2010

    These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered word] in the tops and filling them with the luscious filling. I then swirled more filling on top to cover the [filtered word]. I froze the "plugs" of chocolate to use in another desert at a later date.

  • birdie77 17 Jun, 2010

    These were very easy to make and not too sweet. To me they seemed to be more like a tall brownie rather than fluffy cupcakes. I ended up cutting the [filtered word] in the tops and filling them with the filling. I then swirled more filling on top to cover the [filtered word]. I froze the "plugs" of chocolate to use in another desert at a later date.

  • FNPathome 17 May, 2010

    I liked these more than my kids did. My kids said they were dry. Honestly, with the work involved they should be a show stopper. Not worth the trouble.

  • casey94 6 Apr, 2010

    these cupcakes were pretty dry, but they had nice flavor. the filling was really buttery. i'd rather have the hostess brand.

  • chefcheungies 7 Aug, 2009

    does the pink bakery boxes help keep them soft? I mean if I kept mine in a bakery box is that good enough to retain their softness?

  • coley 26 Mar, 2009

    Nope. Butter doesn't *need* to be refrigerated. I would recommend keeping them in a covered cake platter or air-tight tupperware as they are always best when still moist.

    As for the marshmallow creme, you can get it store bought - check the baking section - or you can just melt marshmallows and butter together stove-top. I've only done the former way and it works wonderfully!

    Also, I suggest a chocolate ganache topping before you add the marshmallow detailing on top.

  • nickyd816 24 Mar, 2009

    Do these have to be refrigerated since there is butter in the creme?

  • aletscreate 18 Mar, 2009

    How can Marshmallow creme be made please!

  • caroltopping 26 Feb, 2009

    I live at high altitude (5000 feet). Although I made 1-1/2 dozen, the batter ran over the tops of the muffin pans and most came apart when I tried to remove them. I measured 1/2 cup per muffin. The flavor was good and the cupcakes were moist. How can I modify this recipe for where I live? Should I just use less per muffin...1/3 cup batter???

  • Manhattan85 12 Feb, 2009

    I made these into S'More Cupcakes by adding chocolate ganache icing and graham cracker crumbs on the inside and on top. I toned down the filling by using only about 3/4 stick of butter, adding a tablespoon of milk, and 2 tbsp cake flour. By using cake flour instead of all purpose in the cake recipe, the cupcakes came out very light and fluffy.

  • heatherinoz 22 Jun, 2008

    yuck. these turned out to be super dry (except for the fluff) and just not good. I should have made normal betty crocker cupcakes and filled them with the fluff. I followed the directions and wont use this one ever again!

  • Donna_Jagoe 3 Jun, 2008

    I just use Betty Crocker Whipped frosting in "whipped cream" flavor for the filling. It is easy and not too sweet for a filling.

  • fuzzythoughts 3 Jun, 2008

    Thanks, Ranchwife8, for the alternative filling recipe! I don't like store-bought marshmallow either.

  • nancyalameda 16 Apr, 2008

    Marshmallow CREAM.

  • ozlati 4 Apr, 2008

    I don't like store bought marshmallows. Can I use the marshmallow for piping recipe to make the filling?

  • RosePaul 30 Mar, 2008

    This recipe is wonderful. The cupcakes are light inside with a lovely crisp top. I think the filling is excellent! Reminds me of boiled icing, without all the fuss. I would suggest using the filling room temperature as it comes out of the bag at the right consistancy.

  • DeliciouslyYours 22 Mar, 2008

    The filling is absolutely awful; there is a heavy residual buttery taste rather than a light marshmellow flavor. Even a second jar of marshmellow creme and addition of vanilla extract (along with a small addition of almond) could not eliminate the buttery aftertaste. This was really disappointing. Hopefully, some of the other recipes suggested here are better!

  • mrshog 14 Mar, 2008

    Thanks to everyone for there ideas for filling the cup cakes they all sound great it looks like i will be making a lot of different versions of thses. Mrs Hog

  • ranchwife8 12 Mar, 2008

    An alternative filling I've used for years:
    2/3 c. milk
    3 T. flour
    3 T. sugar
    dash of salt
    1/4 t. vanilla
    1/3 c. soft margarine or butter
    1/3 c. vegetable shortening
    9 T. sugar
    Cook milk, flour, 3 T. sugar and salt together till thick. Cool completely and chill. Cream vanilla, margarine, shortening and 9 T. sugar together. Add the cooled milk mixture and beat 5-10 minutes till very light and fluffy. Use a pastry bag to pipe into the cooled cupcakes. Store in freezer or refrigerator. Fills about 24 regular size cupcakes.

  • glatzfam 12 Mar, 2008

    how about instant vanilla pudding beat with whipped cream. Lighter than pudding alone, and denser than whipped cream - like for cream puff filling.

  • bavariabarb 12 Mar, 2008

    Instead of marshmallow for a filling I've used butter, vanilla and powdered sugar -- you have to be careful not to add too much powdered sugar, though, or it gets too sweet!

  • AndreaInOntario 12 Mar, 2008

    I've been making creme filled cupcakes for class parties for about 14 years... I make a cake batter similar to above (shhh - if I'm strapped for time I get help from Betty Crocker)
    Once they've cooled I pipe in Dream Whip from the top ;just poke in a tip and give a good squeeze (I use water for preservation purposes) - no need to hollow anything.
    I cool then frost with regular frosting and decorate. The children LOVE these and they are really quick to make.
    Andrea from Oshawa, ON, Canada!

  • MG3 11 Mar, 2008

    2 cups sugar seems excessive considering the small quantity this recipe yields! Nice idea though.

  • Insuranceguru 11 Mar, 2008

    How about mixing nutella with another filling or peanut butter?

  • mrshog 11 Mar, 2008

    i dont like marshmallows does anyone have any ideas for another type of cream filling for these? thanks kathy

  • nonniemck 11 Mar, 2008

    Love the idea of filling these from the top! Can't wait to make them!!

  • Shannelly 11 Mar, 2008

    Hello Turquoisewoman, can I have your recipe for marshmallow cream please? Im not sure NZ has anything similar, so I will attempt to make it myself. Thanks a bunch!!

  • ginny25 11 Mar, 2008

    I have been making a version of these cupcakes for years. It is much easier if you make the [filtered word] for the filling from the top. Then you cover it with frosting and the center is a complete surprise! I started using the frosting for the filling also, no need to frost on the outside and any frosting will do. then I can freeze them indiviually to put in lunch boxes or just grab one when you want.

  • turquoisewoman 11 Mar, 2008


  • lkstieben 11 Mar, 2008

    Bed Bath and Beyond, Michaels', even WalMart have large capacity muffin tins.

  • KayGee816 11 Mar, 2008

    use fluff, sold near the peanut butter in our grocery store.

  • iamnikka 9 Mar, 2008

    what can be agood substitute for marshmallow creme? coz i don't think its available here in our place.. :(

  • luv2dine 22 Feb, 2008

    What brand of giant muffin tins are you using? I went around town and found only 3/4 cup capacity instead of 1 cup capacity muffin tins. Please help. THX

  • studio49webdesign 19 Feb, 2008

    These are so good. Easy to make and the kids love them. * * * * *

  • inky86 19 Feb, 2008

    Can't wait to make these. Easter maybe?

  • jenniferderting 11 Feb, 2008

    These cupcakes are wonderful!!! Add extra cream to the middle though. Very easy to make also.

  • mrboyton 4 Feb, 2008

    These turned out great. I used regular sized muffin tins and reduced the cooking time to 18 minutes. I also frosted the top with melted chocolate to make them more "authentic".

  • margekdv 3 Feb, 2008

    I think Fluff is the same as marshmallow cream. I am going to try the cream filled cupcakes next week and will report back how they came out -- with the fluff and if they sank in the middle!

  • jessupc 28 Jan, 2008

    Does anyone know what kind of stand along mixer is used by John Baricelli in the series? What about the glass canister set?

  • nrburrows 22 Jan, 2008

    Yes they are the same.

  • ricson 22 Jan, 2008

    I live in australia and was wondering if anyone could tell me if marshmallow fluff and marshmellow cream are the same?
    Please help

  • MMH 22 Jan, 2008

    I saw these mouth watering cupcakes being made on TV, then gave it a try. They did not come out right. They all sank in the middle. I tried to be more cautious on the second batch but had the same poor results. What I could scoop out of the tin was tasty though.

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