Chocolate Cream-Filled Cupcakes with Fudge Icing

This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.

Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
20 mins
Total Time:
1 hr 10 mins
30 cupcakes



  • 3 cups all-purpose flour

  • 2 cups white sugar

  • cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 2 cups milk

  • 1 cup vegetable oil

  • 2 large eggs

  • 1 teaspoon vanilla extract


  • 2 cups confectioners' sugar

  • ¼ cup unsalted butter

  • ¼ cup shortening

  • 3 tablespoons milk

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 1 cup marshmallow creme

Fudge Icing:

  • 2 ¾ cups confectioners' sugar

  • 6 tablespoons unsweetened cocoa powder

  • 6 tablespoons unsalted butter

  • 5 tablespoons evaporated milk

  • 1 teaspoon vanilla extract

  • ½ cup semisweet chocolate chips

  • 2 tablespoons corn syrup


  1. Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.

  2. Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.

  3. Spoon batter into the prepared muffin cups, filling each about 1/2 full.

  4. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.

  5. Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.

  6. Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.

  7. Dip the tops of the cupcakes into the fudge icing and set aside to dry.

  8. While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.

Nutrition Facts (per serving)

337 Calories
15g Fat
50g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 337
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Sodium 161mg 7%
Total Carbohydrate 50g 18%
Dietary Fiber 1g 4%
Total Sugars 37g
Protein 3g
Vitamin C 0mg 1%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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