Chocolate Surprise Cupcakes with Chocolate Fudge Buttercream Frosting

I don’t even know where to begin with these cupcakes. They are so good! Not trying to toot my own horn or anything, but they really are delicious. A rich chocolate cupcake with a yummy, chocolate chip marshmallow filling, topped off with a frosting made with hot fudge.  You heard me. HOT FUDGE. Did I just hear you running out the door to get to the grocery store as fast as possible to pick up ingredients?!

This recipe is modified from a Hostess cupcake recipe I found, and have used in the past with success. My co-worker’s wife turned 30 and I said I’d make cupcakes in addition to the cake he had special ordered for her. When asked what kind of cupcake he thought his wife would want, my co-worker said it for sure had to be one with a lot of chocolate. The Hostess cupcake recipe came to my mind right away, and I mentioned that, and said with a different frosting it could be the winner. My co-worker mentioned the addition of chocolate chips in the middle and we were set.

I’d have the say they are probably one of the best cupcakes I’ve ever made. They are that good. I’m told that the cupcakes were a huge hit not only with my co-worker’s wife, but also with the people who attended her 30th birthday party. If a lot of people have said they are good, that means you should go make them. Now!

Hostess Cupcakes (modified, so if you want the full recipe, see the below site)

Recipe from Bake at 350

For the cupcakes:

1 1/4 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 1/4 c. granulated sugar

4 oz. unsweetened chocolate, chopped

1 stick unsalted butter, cut into pieces

2 tsp. pure vanilla extract ( I used imitation and lived)

2 large eggs, slightly beaten

For the filling:

4 tbsp. unsalted butter, at room temperature

1 c. powdered sugar

2 tsp. pure vanilla extract

3 tbsp. heavy cream

1 c. marshmallow creme

1/2-3/4 c. mini chocolate chips


Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in muffin tin for 20-24 cupcakes.

Prepare the cupcakes: Bring the sugar and 1 c. water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla.

Sift together the flour, baking soda, and baking powder in a bowl.

Using a mixer, beat the eggs into the chocolate, them mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 c. batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 13-16 minutes (original recipe stated for 25 minutes, so it really depends on your oven). Cool in the pans for about 25 minutes, then transfer to a rack to cool completely.

(Cupcakes may sink in the middle…if they do, they’ll puff up when filled later)

For the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 c confectioners’ sugar. Add the vanilla and 1 tbsp. heavy cream; beat until smooth. Beat in the remaining 1/2 c. confectioners’ sugar and 2 tbsp heavy cream in batches, alternating after each addition. Beat in the marshmallow creme. Add chocolate chips (Using as little or many as you’d like- keep in mind when using a piping bag that the chips may not come out if you use too many…trust me!); set aside or refrigerate.

Spoon the filling into a pastry bag with a large round decorating tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). (It’s okay if some of the filling is showing- you’ll cover it when you frost)















Chocolate Fudge Buttercream Frosting

1/2 c. butter, at room temperature

1/4 c. shortening

1/3 c. unsweetened cocoa powder

2 c. confectioners’ sugar

2 tbsp. milk

1 c. hot fudge topping

1 tsp. vanilla

Cream together the butter and margarine with the shortening. Sift the cocoa with the confectioners’ sugar and add to the creamed mixture. Mix together adding 1 tbsp at a time of milk to keep mixture smooth. Don’t add more than 1/4 c. milk.

Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy. Frost the cupcakes.


6 Comments (+add yours?)

  1. Mary Jo Franske
    Feb 01, 2012 @ 19:34:59

    Kate, I sent this to Josie, who is a cupcake fiend! Maybe she’ll make them FOR me, which would be an added treat! Thanks!



  2. Kate's Mom
    Feb 15, 2012 @ 22:43:03

    I wish Kate would make them for me!!!


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