These light and fudgy cupcakes are sure the be a crowd pleaser at your next birthday celebration.
These cupcakes are sure to cure any chocolate craving you might have. They start out with a chocolate cupcake. I just used a box mix because of the convenience but feel free to use your favorite chocolate cupcake recipe. (If you use your own recipe make sure it isn’t too heavy as the fudge and frosting are heavy).
Next you fill the chocolate cupcakes with delicious marshmallow fudge. Added bonus: the fudge is super easy…no candy thermometer or anything! Anyone can do it!
The leftover fudge is added to this buttercream frosting to make these cupcakes extra fudgy. Drizzle it with a little bit of chocolate and let me tell you what…you will be in chocolate heaven!
- Cupcakes
- 1 box chocolate cake mix and ingredients to prepare according to package directions
- Fudge Filling
- ¾ cup plus 1 tablespoon sugar
- ⅓ cup evaporated milk
- 1 tablespoon butter
- 7 large marshmallows, cut into fourths
- ¾ cup semi-sweet chocolate chips
- Frosting
- ½ vegetable shortening
- 2 tablespoons milk
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Remaining fudge from fudge filling
- Prepare cupcakes according to the directions on the box. Instead of making the 24 cupcakes as the box says, divide the batter into 20 cupcakes. Bake according to the box instructions and allow to cool completely on a wire rack. Once the cupcakes are cool, use a small knife to cut a 1-inch cone shaped portion out of the top of each cupcake.
- To make fudge, in a medium saucepan, combine sugar, evaporated milk, and butter. Over medium heat, bring to a boil. Stirring constantly, allow the mixture to boil for three minutes. Remove from heat and mix in marshmallow chunks. Once no chunks of marshmallow remain, mix in chocolate chips. Stir until no chunks remain.
- Using a small cookie scoop or spoon, scoop about one tablespoon of warm fudge into the hole on the top of each cupcake. After each cupcake is filled, about ⅓ of the fudge should be remaining which will be used in the frosting. Allow cupcakes to cool again (they will be a little bit warm from the fudge).
- To make frosting, in a stand mixer with the whisk attachment, beat shortening and milk until well combined. Add in powdered sugar and vanilla and beat until light and fluffy. Add remaining fudge filling and beat until combined.
- Use frosting to frost the cupcakes as desired. I used a Wilton bag and a 1M cupcake tip the frost the cupcakes pictured.
- Cupcakes can be stored in an airtight container for up to one week.
Love these cupcakes? Check out some of my other favorite desserts!
freaking yum and fudge filled? YES YES YES. HAPPY ST.PATTY’S DAY TO YOU!
Thank you Kelsey! Happy St. Patrick’s Day to you!!!
Just made these today!! SO good! This is definitely getting added to my personal recipe book at home. Thank you Katelyn!
Thank you Sarah! Glad you liked them!!
WOW. Fudge inside of a cupcake. That’s such a great idea!!
Yes!! So good!!
Looks so yummy!! I think fudge should be in all cupcakes 😉
I wouldn’t complain! 😉
I love stuffed cupcakes! This would be really tasty with some marshmallow filling too!
Yes it would! I love marshmallow fillings!
Too bad I gave up chocolate for Lent! UGH
Make these after Easter!! They are worth the wait 😉
Wow! These look absolutely awesome! I love that you filled these with fudge and put it in the frosting! I’m definitely trying these out… pinned!!!
Thanks Renee, let me know how you like them!