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Chocolate Cream Cupcakes

These Chocolate Cream Cupcakes are the homemade version of the popular Hostess treat! 

Chocolate Cream Cupcakes overhead shot of completed cupcakes on cooling rack.

I’ve made dark chocolate cupcakes filled with homemade marshmallow filling that’s topped with chocolate glaze and marshmallow curlicues. No store bought cupcakes can compare!

Chocolate Cream Cupcakes completed on cooling rack at a three quarter angle.

Chocolate Cream Cupcake Ingredients

  • All-purpose flour: is very versatile for baking and is great for things that require a little extra structure.
  • Baking soda: is a leavener and works with acidic ingredients like sour cream to produce carbon dioxide.
  • Salt: helps bring out the flavor.
  • Boiling water: is used in this recipe to melt the chocolate. The use of water instead of milk helps the chocolate flavor come through. To accurately measure boiling water, bring the water to a boil, then pour into a heatproof liquid measuring cup.
  • Unsweetened cocoa powder: is chocolate liquor that has been processed to remove almost all of the cocoa butter.
  • Semi sweet chocolate chips: contain less cocoa butter than bar chocolate because they have stabilizers and emulsifiers that help them retain their shape.
  • Instant espresso powder: intensifies the chocolate flavor.
  • Granulated sugar: incorporates well while creaming with butter. It’s evenly ground and loose in texture making it perfect for baking.
  • Sour cream: is an acidic ingredient that works with the baking soda to leaven the cake. Sour cream also helps produce a tender cake. Buttermilk and yogurt can be substituted for sour cream in most cakes.
  • Vegetable oil: helps to tenderize the cake without adding water and also remains fluid when chilled which yields a cake with a moist and tender crumb.
  • Eggs: bind thicken and emulsifies. I always use large eggs for consistency sake.
  • Vanilla extract: helps bring out the flavors of the cake.

Cupcake Tips

  1. Don’t overfill the cupcake cups. You should only fill about 2/3 full.
  2. To help make sure I don’t over fill my cupcake pan I use a 3 tablespoon sized spring loaded ice cream scoop.
  3. Be sure not to over bake. Since cupcakes are smaller than layer cakes, I typically check the cupcakes at about 12 minutes of baking and rotate the cupcake pan. At this point I’ll check for doneness and add another 3 to 5 minutes to the bake time.

Marshmallow Filling

The marshmallow filling comes together quickly, so be sure to read ahead and have all your ingredients measured and ready to go when you start. You will need a candy thermometer for this recipe.

Chocolate Cream Cupcakes overhead shot of marshmallow filling.

Cupcake Assembly

  1. Insert a small knife at a 45 degree angle about 1/4 inch from the edge and cut a cone of cake out of the center of each cupcake.
  2. Slice off the bottom cone of cake and discard, reserving the flat circular top.
  3. Pipe about 1 tablespoon of marshmallow filling in the center of each cupcake and place the flat circular piece of cake back on top.
  4. Spread about 1 tablespoon of chocolate glaze on top of each cupcake and set aside to set, about 10 to 15 minutes.
  5. With the remaining marshmallow filling, pipe curlicues on top of each cupcake and serve.

Cake Decorating Tools

  • 1 12-cup cupcake pan
  • Cupcake liners
  • Candy thermometer
  • Round piping tip or coupler
  • Piping bag(s)
  • Wilton piping tip #4
Chocolate Cream Cupcakes at three quarter angle.

Chocolate Cream Cupcakes Baking Schedule

  • Day 1: Bake cupcakes.
  • Day 2: Prepare filling, glaze, assemble and serve.
Chocolate Cream Cupcakes on a plate with bite.

Cupcake Storage

  • Baked cupcakes can be stored at room temperature or in the refrigerator in an airtight container for up to 3 days.
  • Assembled cupcakes can be stored at room temperature in an airtight container for up to 2 days.
Chocolate Cream Cupcakes wide open shot of cupcakes on a plate and background.

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Chocolate Cream Cupcakes close up shot of eaten cupcake.

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Chocolate Cream Cupcakes wide open shot of cupcakes on a plate and background.

Chocolate Cream Cupcakes

Yield: 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Homemade dark chocolate cupcakes filled with marshmallow filling and topped with chocolate glaze and marshmallow curlicues.

Ingredients

SPECIAL TOOLS

  • 1 12-cup cupcake pan
  • Cupcake liners
  • Candy thermometer
  • Round piping tip or coupler
  • Piping bag
  • Wilton piping tip #4

CUPCAKES

  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • ¼ teaspoon table salt
  • 1/2 cup boiling water
  • 1/3 cup (1 ounce) cocoa powder
  • 1/3 cup (2 ounces) semi sweet chocolate chips
  • 1 tablespoon instant espresso powder
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

MARSHMALLOW FILLING

  • 1/2 cup granulated sugar
  • 1/8 teaspoon cream of tartar
  • 1/4 cup water
  • 2 large egg whites
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon marshmallow flavoring, optional

GLAZE

  • 1 cup semisweet chocolate chips
  • 6 tablespoons unsalted butter

Instructions

CUPCAKES

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line a cupcake pan with cupcake liners and set aside.
  2. In a large bowl, whisk the flour, baking soda, and salt together. In a separate bowl, add cocoa powder, chocolate chips, instant espresso powder and boiling water and whisk until the chocolate is melted and combined.
  3. Add the sugar, sour cream, oil, eggs and vanilla into the cocoa mixture and whisk to combine. Add the flour mixture and whisk until incorporated.
  4. Divide the batter into the prepared cupcakes pans, filling about 2/3 full. Gently even out the batter but tapping gently on the counter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 12 to 15 minutes, rotating pans halfway through baking. Let cupcakes cool in their pan for 10 minutes on a cooling rack, then invert on cooling rack to cool completely.

MARSHMALLOW FILLING

  1. In a small saucepan combine the sugar, cream of tartar, and water and bring to a boil over medium heat. Cover the saucepan with a lid and continue to cook for 2 minutes. Uncover the saucepan and continue to boil the sugar until the syrup reaches 242 degrees on a candy thermometer.
  2. While the sugar syrup is coming to temperature, combine the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed, gradually increasing the speed to medium-high speed. Continue to beat the egg whites until soft peaks form. If your syrup is close to reaching 242 degrees, continue to whip the eggs whites to firm peaks. If your syrup is not close to reaching temperature then let the egg whites wait at soft peaks before whipping them to firm peaks as the syrup approaches temperature.
  3. Once the sugar syrup has reaches 242 degrees and the egg whites have been whipped to firm peaks, run the mixer at medium-high speed while slowly pouring the syrup down the inside of the mixer bowl. Continue whipping until the frosting has become thick and holds stiff peaks, about 5 minutes. Add vanilla extract and marshmallow flavoring and whip to combine.

ASSEMBLE

  1. Once cupcakes have cooled, insert the tip of a paring knife at 45-degree angle and about 1/4 inch from edge of cupcake to create a cone of cake and cut off cone the portion, leaving a circular disk of cake. Attach a round piping tip or coupler to a piping bag and fill with marshmallow filling. Pipe about 1 tablespoon marshmallow filling in to each cupcake and place the flat piece of cake on top.

GLAZE

  1. Microwave chocolate and butter in medium bowl for 1 1/2 to 2 minutes, stirring every 30 seconds. Let glaze cool to room temperature, about 15 to 20 minutes.
  2. Spread about 1 tablespoon chocolate glaze on top of each cupcake and let stand for 10 to 15 minutes. Attach Wilton piping tip #4 to a piping bag and fill with remaining marshmallow filling. Pipe curlicues across glazed cupcakes and serve.

Notes

Cupcakes can be stored at room temperature in an airtight container for up to 2 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1198Total Fat: 68gSaturated Fat: 22gTrans Fat: 3gUnsaturated Fat: 40gCholesterol: 102mgSodium: 925mgCarbohydrates: 148gFiber: 6gSugar: 109gProtein: 12g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Audra

Thursday 17th of August 2017

I made these today and they are really good! I had a problem with making them look decent though. To get enough filling in, it was difficult to get the 'lid' back on. So, they look like a mess but taste like a delicious cupcake!

Mary

Thursday 17th of August 2017

I'm sorry you had a hard time getting the filling in. It can be a little tricky. Glad you liked them though. :)

The Hungry Mum

Saturday 3rd of October 2015

what a cute treat with a surprise inside!

peanutbutterandellie

Sunday 13th of September 2015

Beautiful! I'm so glad I discovered these yummy recipes and your fun blog through FoodGawker! :) https://peanutbutterandle.wordpress.com

thecakechica

Sunday 13th of September 2015

Thank you!

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