Swiss Miss Cupcakes


I have often day-dreamed about opening a coffee & cupcake shop! But until then I will just have fun filling my Saturday afternoons with cupcake baking. (; My sweet Washington friend was married today but due to distance and work we sadly couldn’t attend the wedding so we celebrated with cupcakes! Plus, I like to make the kids “valentine’s treats” a bit early. I thought perhaps I would make Vanilla Cupcakes but then I had an idea pop into my head. Swiss Miss Cupcake! 🙂 I used to love swiss miss rolls way back but haven’t had one for years and the combination as a cupcake sounded too good to be true! So, a delightful combination of rich chocolate cake, cream filling, a thin layer of chocolate ganache, and finish of this combination with a cream cheese frosting! I know, y’all are thinking “wowza, that’s too rich!” Well, you will just have to give them a try and see for yourself!

Swiss Miss Cupcake GranolaGirlBakes 3

Yields 24-30 irresistibly delicious cupcakes


  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

cream filling

  • 7oz jar marshmallow fluff
  • 1/2 cup butter {softened}
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup powder sugar


  • 1 1/2 cups semi sweet chocolate chips
  • 2 tbs butter
  • 1 cup heavy cream
  • 1tsp vanilla extract


  • 1/2 cup butter {softened}
  • 8oz cream cheese {softened}
  • 1 tbs vanilla extract
  • 6 cups powder sugar


  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, blend cream filling ingredients until fluffy. Place into a prepared piping bag! Once cupcakes are completely cooled, gently placing tip into cupcake and fill each cupcake{as pictured}.
  5. To prepare ganache: Place chocolate chips and vanilla{1 tsp} in a bowl. Bring butter and heavy cream to a boil and then pour over chocolate chips. Allow to set for 3 minutes then whisk together with a fork. Spread approximately 1 tbs over each cupcake!
  6. Frosting: Place cream cheese, butter, powder sugar, & vanilla in a mixing bowl and whisk until fluffy! Generously pipe on top of each cupcake!
  7. Brew a giant pot of coffee and devour a cupcake or three. 😉

Swiss Miss Cupcake GranolaGirlBakes 4

Swiss Miss Cupcake GranolaGirlBakes 5

Swiss Miss Cupcake GranolaGirlBakes 6

Swiss Miss Cupcake GranolaGirlBakes 9

Swiss Miss Cupcake GranolaGirlBakes 10

Swiss Miss Cupcake GranolaGirlBakes 11

Swiss Miss Cupcake GranolaGirlBakes 12

Swiss Miss Cupcake GranolaGirlBakes 16

Swiss Miss Cupcake GranolaGirlBakes 17

Swiss Miss Cupcake GranolaGirlBakes 15

“How sweet Your word is to my taste– sweeter than honey in my mouth. “

Psalm 119:103

2 thoughts on “Swiss Miss Cupcakes

  1. Pingback: Swiss Miss Cupcakes || Recipe | Shiloh Photography | The Blog

  2. Keilah says:

    Awwww! I was just looking at this (today!) and thinking of making these delicious looking treats for Sunday dessert at church, and then I read the intro! Gasp!!!! <3 I even pinned this recipe but didn't read it until now. :'-) I feel really really special. AND, I want to open that shop with you. Okay? <3

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