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.


Recipe Summary

20 mins
20 mins
1 hr 10 mins
30 mins
30 cupcakes


Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Fudge Icing:


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

  • 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.

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

  • 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.

  • 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.

  • 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.

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

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

Nutrition Facts

337 calories; protein 3.1g; carbohydrates 49.6g; fat 15g; cholesterol 24.8mg; sodium 161.1mg. Full Nutrition