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Channel the fudgy, cream-filled cupcakes you know and love.

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  • Cooking spray or butter, for the pan
  • All-purpose flour, for the pan
  • 1 box Devil’s food cake mix, plus ingredients called for on box
  • 1 c. unsalted butter, softened
  • 2 7.5-oz. jars Marshmallow Fluff
  • 3 c. powdered sugar, divided
  • 2 tsp. pure vanilla extract
  • 2 tsp. kosher salt
  • 1 1/2 c. chocolate chips
  • 3/4 c. heavy cream
  • 1 tbsp. milk


    1. Step 1Make the Cake: Preheat oven to 350°. Generously grease a 12″-x-17″ half sheet or jelly roll pan and sprinkle lightly with flour. Set aside.
    2. Step 2Prepare cake batter according to box directions, then spread batter into prepared pan and smooth into a thin, even layer with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Let cool in the pan on a wire rack.
    3. Step 3Make the Frosting: Combine butter and fluff in the bowl of a stand mixer and beat until smooth and fluffy. Add 2 cups powdered sugar, vanilla, and salt. Beat until smooth. Spread the marshmallow frosting on the cooled cake using an offset spatula.
    4. Step 4Make the Ganache: Place chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips, whisking constantly until the sauce is smooth. Let cool to room temperature.
    5. Step 5Pour the cooled ganache over the marshmallow frosting and spread with an offset spatula. Let set in refrigerator for 10 minutes.
    6. Step 6Make the Icing: Whisk together remaining cup powdered sugar with milk until smooth. If the icing is too loose, add more powdered sugar. If it’s too thick, add more milk. Transfer icing to a pastry bag fitted with a small pastry tip. Pipe decorative doodle pattern, on a diagonal, across ganache.


Chelsea Lupkin

Headshot of Lauren Miyashiro

Lauren Miyashiro

Freelance Contributor

Lauren Miyashiro is a freelance  contributor for Delish, and formerly worked as Food Director. She graduated culinary school in 2016 and mastered the art of the crunchwrap in 2017.

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