Devil's Food Cupcakes with Marshmallow Filling

Can you smell that? It is the scent of 45g Dutch processed cocoa powder hitting 120ml boiling water, releasing an aroma so dark and intense it practically fills the whole house. I remember the first time I tried a Devil s Food Cupcake Recipe with Marshmallow Filling, I was obsessed with that contrast between the almost bitter chocolate and the sugary, snowy center.

This recipe offers a truly irresistible Devil's Food Cupcake with Marshmallow Filling that is miles ahead of anything you would find in a plastic wrapper at the gas station.

We are going for a specific kind of magic here, where the cake is moist enough to stick to your fork but light enough to not feel heavy. Honestly, don't even bother with low-fat yogurt for this one. We need the 120g plain full fat Greek yogurt to provide the fat and acidity that makes the crumb so tender.

If you have ever struggled with dry chocolate cake, this is the solution you have been looking for.

Trust me on this, the marshmallow filling is the real star. We are not just shoving store-bought fluff inside; we are making a stable, glossy meringue that feels like a silk pillow. It is a bit of a process, but the result is a treat that looks professional and tastes like pure nostalgia.

Let’s crack on and get these in the oven.

The Devil s Food Cupcake Recipe with Marshmallow Filling

Understanding the chemistry of your batter is the difference between a dense muffin and a velvety cake. When we work with this specific Cupcake Recipe with Marshmallow Filling, we are manipulating proteins and fats to achieve a very specific structural goal.

It is not just about mixing things in a bowl; it is about how those molecules interact under heat.

• Starch Gelatinization: The 120ml boiling water or hot coffee pours over the cocoa and flour, instantly hydrating the starches. This creates a smoother, more unified crumb that holds onto moisture long after the cakes have cooled down.
• Acid Base Reaction: The 1 tsp baking soda reacts immediately with the lactic acid in the 120g plain full fat Greek yogurt. This produces carbon dioxide bubbles that expand in the oven, giving us that signature airy lift without needing excessive butter.
• Protein Denaturation: As we whisk the 2 large egg whites with 100g granulated sugar over heat, the proteins uncoil and then bond back together around air bubbles. This creates the structural "foam" that gives our Marshmallow Filling its volume and stability.
• Hygroscopic Retention: The 150g coconut sugar or granulated sugar does more than just sweeten; it attracts and holds water molecules. This ensures that even if you accidentally overbake them by a minute, they will not turn into dry pucks.
• Emulsification Stability: The 1 large egg and 60ml vegetable oil work together to bind the water based and fat based ingredients. This prevents the batter from breaking, leading to a uniform mahogany color across every single cupcake.

If you enjoy exploring these kinds of moisture rich textures, you might find the techniques in my Homemade Carrot Cake recipe quite similar, as it also relies on careful fat to acid ratios.

Key Performance Metrics

Selecting Your Primary Elements

When you are looking at your Recipe with Marshmallow Filling, the quality of the cocoa is paramount. I always reach for a high fat Dutch processed version because natural cocoa can be too acidic and make the cupcakes taste thin.

For the 150g coconut sugar, I love the caramel notes it adds, though white sugar works if you want a cleaner sweetness.

• 185g all purpose flour Why this? Provides the essential gluten structure without being too heavy like bread flour.
• 45g Dutch processed cocoa powder Why this? Gives that deep, dark mahogany color and a mellow chocolate flavor.
• 150g coconut sugar or granulated sugar Why this? Provides sweetness and helps the cake retain moisture through its hygroscopic properties.
• 1 tsp baking soda
• 0.5 tsp baking powder
• 0.5 tsp sea salt
• 120g plain full fat Greek yogurt Why this? The acidity reacts with the soda for a massive rise and soft crumb.
• 60ml vegetable oil or melted coconut oil
• 1 large egg
• 2 tsp vanilla extract
• 120ml boiling water or hot coffee Why this? "Blooms" the cocoa, intensifying the chocolate flavor and hydrating the flour.
• 2 large egg whites (for the filling)
• 1 tbsp honey or light corn syrup Why this? Prevents sugar crystallization and adds a beautiful, glossy sheen.
• 100g granulated sugar
• 0.25 tsp cream of tartar
• 1 tsp vanilla bean paste

For a different take on spiced batters, my Cinnamon Roll Apple recipe uses a similar moisture balancing act with fruit and sugar.

Tools for Professional Results

You don't need a professional kitchen, but a few specific items make this Food Cupcake Recipe with Marshmallow Filling much easier. I personally use a KitchenAid stand mixer for the filling because whisking meringue by hand for 7 minutes is a workout I am not ready for.

You will also want a standard 12 cup muffin tin (like a USA Pan) and a small paring knife or a cupcake corer. A piping bag with a large round tip is also helpful for the Marshmallow Filling Recipe, though a sturdy Ziploc bag with the corner snipped off works in a pinch.

Finally, a digital thermometer is non negotiable for the filling; you need to hit that 160°F mark to ensure the sugar is fully dissolved.

Executing the Core Technique

Making the Batter

1. Whisk together 185g all purpose flour, 45g Dutch processed cocoa powder, 150g sugar, 1 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp sea salt in a large bowl. Note: Sifting the cocoa prevents lumps.
2. Add 120g plain full fat Greek yogurt, 60ml vegetable oil, 1 large egg, and 2 tsp vanilla extract to the dry ingredients and stir until just combined.
3. Pour in 120ml boiling water or hot coffee. Stir slowly until the batter is smooth and liquidy.Note: The hot liquid thins the batter and activates the cocoa.
4. Divide the batter into 15 lined cupcake tins, filling each about two thirds full.

Baking the Cakes

5. Bake at 350°F for 20 minutes until the tops spring back when lightly touched.
6. Remove from the oven and let the cupcakes cool completely on a wire rack. Note: Filling a warm cupcake will cause the marshmallow to melt.

Creating the Filling

7. Combine 2 large egg whites, 100g granulated sugar, 1 tbsp honey, and 0.25 tsp cream of tartar in a heat proof bowl over a pot of simmering water.
8. Whisk constantly for about 5 minutes until the mixture reaches 160°F and the sugar has melted.
9. Transfer to a mixer and beat on high for 7 minutes until stiff, glossy peaks form and the bowl feels cool.
10. Fold in 1 tsp vanilla bean paste.

Assembling the Centers

11. Use a paring knife to cut a 1 inch deep hole in the center of each cooled cupcake.
12. Pipe the Marshmallow Filling into the center until it slightly mounds over the top.

Chef's Note: To get a perfectly clean core, freeze the cupcakes for 10 minutes before cutting. This firms up the crumb and prevents it from tearing while you work.

Solving Common Baking Issues

My Cupcakes Sunk In Middle

This usually happens if the leavening agents are expired or if you opened the oven door too early. The sudden drop in temperature causes the air bubbles to collapse before the gluten structure has set. Always check your baking soda by dropping a pinch in vinegar; if it doesn't fizz aggressively, toss it.

The Filling Is Too Runny

If your marshmallow doesn't hold its shape, it likely didn't reach a high enough temperature during the whisking phase over the water bath. The sugar needs to be completely dissolved to create a stable syrup. Also, make sure your bowl is bone dry and grease free before starting your egg whites.

Flavor Profiles and Substitutions

If you want to move away from the classic profile, this recipe is incredibly adaptable. I once made a "Mexican Hot Chocolate" version by adding 0.5 tsp of cinnamon and a pinch of cayenne to the dry ingredients. It was a total hit at a friend's BBQ.

• The Mocha Twist: Use strong espresso instead of boiling water for the 120ml liquid.
• Salted Caramel Core: Drizzle a teaspoon of salted caramel into the hole before piping the marshmallow.
• Fruit Infusion: Fold 2 tablespoons of freeze dried raspberry powder into the filling for a bright pink, tart center.

For those looking for a quicker alternative vs the classic method:

Storage and Freshness Tips

These cupcakes are best kept in an airtight container at room temperature for up to 2 days. Because the filling is a cooked meringue, it is stable, but the moisture from the cake will eventually start to soften the marshmallow.

If you need to keep them longer, the fridge is an option, but it will firm up the crumb due to the oil and yogurt content.

Freezing: You can freeze the unfilled cupcakes for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer bag. When you're ready to eat, thaw them at room temperature and then make the Marshmallow Filling fresh.

I don't recommend freezing them once they are filled, as the meringue texture can become spongy and weep upon thawing.

Zero Waste: If you have leftover cake cores from making the holes, don't throw them away! Crumble them up and mix them with a little leftover filling or frosting to make cake pops, or use them as a topping for vanilla ice cream.

Enhancing the Dessert Experience

When serving this Devil s Food Cupcake Recipe with Marshmallow Filling, I like to lean into the "contrast" theme. A dark chocolate ganache poured over the top of the filled cupcake creates a stunning "Hi Hat" look and provides a snap that contrasts with the soft filling.

If you're serving these at a brunch, they actually pair beautifully with my Fluffy Lemon Pancake recipe. The citrus notes from the pancakes help cleanse the palate between bites of the rich, dark chocolate. For a dinner party, a simple dusting of cocoa powder and a single raspberry on top is all the decoration you need.

Technical Success Strategies

Achieving the Perfect Rise

Baking is a game of temperatures. Make sure your egg and yogurt are at room temperature so they emulsify properly. If you use cold ingredients, the vegetable oil can clump, leading to an uneven bake. This recipe is designed to be flat topped or slightly domed, which is perfect for filling.

Challenging Common Baking Beliefs

Many people believe that you must cream butter and sugar for a good cupcake. That is simply not true for Devil s Food. Using oil and liquid fats, like in this recipe, creates a much more moist and "open" crumb that stays soft longer than butter based cakes.

Another myth is that coffee will make the cake taste like a latte. In reality, the coffee just acts as a flavor booster, making the chocolate taste more "chocolatey" without adding a distinct coffee flavor.

Mastering the Marshmallow Core

The biggest secret to this filling is the honey. While some people use corn syrup, the 1 tbsp of honey adds a subtle floral note that cuts through the sugar. It also acts as an interference agent, preventing the sugar crystals from re bonding, which keeps the filling smooth for days.

If you find your filling is too sweet, add an extra pinch of sea salt to the meringue right at the end of the whipping process.

• If you want a darker color, use extra dark Dutch cocoa.
• If you want a sturdier cake, replace the yogurt with sour cream.
• If you want a glossier filling, increase the honey to 1.5 tablespoons.