Pirate Treasure Chest Cupcakes | Score yourself some Pirate booty with these fun Pirate Themed Cupcakes.  These birthday party cupcakes not only have treasure on the top but also have a surprise marshmallow center.   Create the coolest Pirate party cupcake topper.

I love throwing themed parties, my favorite…..well I’m not sure I have a real favorite because as I was going to write beach, a whole lot of other themes came to mind.  So…..I’ll just say that anytime water is a factor I love creating for it!  These Pirate cupcakes are perfect not just for a pirate themed party but a pool party or beach party too!  I love that you don’t have to order any special items to make the treasure chest….just good old store bought candy.  But….if you don’t have time to make them I have provided another option below.  If you’re looking for a punch to serve at your party…try this FLYING IN THE CLOUDS PIRATE PUNCH.

Making the Edible Treasure Chest is super easy CLICK HERE TO LEARN HOW—->>>>EDIBLE PIRATE TREASURE CHEST.  You don’t have to make an Edible Treasure Chest you can also purchase plastic mini treasure chests—>>>HERE.

STORE BOUGHT CHEST.

Ready to make some incredible “Twinkie Cupcakes”?

Hollow out baked and cooled cupcakes.

Fill with marshmallow center.

Place top back on the cupcake.

Add a swirl of cream cheese frosting and….

graham cracker crumbs (as the sand).

If needed for stability insert a toothpick.

Place pirate treasure chest on top!

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Pirate Treasure Chest Cupcakes

Yield: Makes 20 Cupcakes

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Ingredients

For the Cupcakes:

• 1 yellow cake mix, plus ingredients on the box
• 1 small box vanilla pudding mix

For the Marshmallow Filling:

• 7 ounce jar marshmallow fluff
• 1/2 cup butter, softened
• 1/3 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 teaspoons very hot water

For the Marshmallow Butter Cream:

• 7 ounces marshmallow fluff
• 1 cup butter, softened
• 1 teaspoon vanilla extract
• 32 ounce confectioners' sugar
• 3 to 4 tablespoons water

Instructions

For the Cupcakes:

1. Preheat oven to 350 degrees.
2. Line muffin tins with 20 paper liners. Set aside.
3. Prepare cake mix according to package directions, stir in the pudding mix until well blended. Evenly fill muffin cups, about 2/3 full.
4. Bake 15 to 18 minutes or until golden and a toothpick inserted in the center comes out clean. Cool completely.
5. Using a melon baller take some of the cupcake out of the center making sure not to go to the bottom.

For the Marshmallow Filling:

1. Dissolve salt into the hot water and allow to cool.
2. Beat together the marshmallow cream, butter, confectioners' sugar and vanilla until fluffy.
3. Beat in the salt water.
4. Mixture should be light but not as stiff as frosting.
5. Scoop filling into a zip top bag, seal tight, and snip off a corner of the bag.
6. Pipe the filling into each cupcake.
7. Fill just to the top.

For the Marshmallow Butter Cream:

1. Beat together the fluff, butter, and vanilla until combined and creamy.
2. Gradually add confectioners' sugar.
3. NOTE: Frosting may be too thick. If so add 3 to 4 tablespoons of water to frosting ONLY 1 tablespoon at a time until the frosting reaches piping consistency.
4. Pipe frosting onto cupcakes, careful to cover the filled center.

Did you make this recipe?

Tag @sherylatladybehindthecurtain on Instagram and (so I can share your creation) add #ladybehindthecurtain

MORE FUN CUPCAKE IDEAS

MARIO KART CUPCAKE PULL APART  2. DISNEY’S BEAUTY AND THE BEAST CUPCAKES  3. FINDING DORY OCEAN WATER CUPCAKES

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