Marshmallow Stuffed Cupcakes With Rosette Buttercream




Introduction: Marshmallow Stuffed Cupcakes With Rosette Buttercream

About: Sweet & Simple. Live in Williamsburg, Brooklyn. Luxury Retail Buyer by day and I eat and bake whenever I can. Always up for some food porn and my all-time fav is yolk porn. Love to go out to restaurants, trave…

Everyone has their favorite chocolate cupcake recipe, so I wanted to focus on how to add that extra touch and make it even more special by stuffing it with marshmallow (in this example) and decorate it with rosette buttercream.

And in case you don't have a favorite chocolate cupcake recipe yet, here are some easy ideas:

  • Box chocolate cake mix
  • Pre-made cupcakes from local market
  • Visit me at my blog, for the chocolate cupcake recipe I used and an amazingly fluffy buttercream recipe:

Step 1: Making Room for That Filling!

Use a round pipping tip to puncture a hole and remove some of the central part of the cupcake. Here you have two options, which will also determine how much filling you need.

You can use either end of the tip (the narrow end or wide opening). The only difference is how much marshmallow filling you will get into the cupcake.

Pictured is the opening of the tip being used.

Step 2:

If you’re a marshmallow fanatic, like me… then definitely use the wide opening downwards. I bought the large tip from Williams-Sonoma, so it’s not a branded tip with a reference number to it, but for your reference, the base (wide end of the opening) is 3.5 cm and the opening of the tip (narrow end) is 1.7 cm.

Note: if you’re filling the cupcake with salted caramel or less viscose than marshmallow, I suggest using a bismarck tip, which has a long narrow tube to essentially inject the filling into the cupcake. In this case, I would not remove any cake from the center, just directly fill the center of the cupcake.

Step 3: Sometimes the Center of the Cake Does Not Come Out Easily and in That Case, I’ll Use a Pair of Chopsticks to Pull Out the Cake.

Step 4: Use a Spatula or Spoon to Scoop the Marshmallow Fluff Into Pipping Bag Fitted With a Round Tip (I Used a Wilton 12).

Step 5: Pipe Some Awesome Marshmallow Goodness Into That Cupcake.

Step 6: Fill to the Top!!

I would just stop here and eat the cupcake, but the buttercream makes it even better!!

And I filled some with sprinkles for fun! :)

Step 7: Use a Closed Star Pipping Tip to Create the Rosettes. the Rosettes Look So Fancy, Yet They Are Sooooo Easy!! Start With the Pipping Tip in the Center of the Cupcake.

Step 8: As You Slowly Pipe Out the Butter Cream, Move the Tip in a Circular Motion Outwards.

I decided to go for a red and blue buttercream theme here (for Fourth of July)!

Step 9: With Just a Few Tries, You'll Be an Expert at Pipping Roses.

If your rosette doesn't look right, just take a butter knife and gently scrap the buttercream off and you can always add it back to the pipping bag to re-pipe!

Step 10: Practice Makes Perfect!

Step 11: Add Some Fun Sprinkles on Top!

After you're done...don't eat just yet!! Set the cupcakes together, take a picture and share it with me!! I'd love to see your creation!

Step 12: Love That Sprinkle Surprise!!!

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    Penolopy Bulnick
    Penolopy Bulnick

    6 years ago

    Those are great! I just love marshmallow with chocolate too :)