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Cream-Filled Cupcakes

Cream-Filled Cupcakes
"These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other," writes field editor Kathy Kittell of Lenexa, Kansas. "They always disappear in a flash!"
24 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) devil's food cake mix
  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • GANACHE FROSTING:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream

Directions

  • Prepare and bake cupcakes according to package directions for
  • cupcakes. Cool for 5 minutes before removing to wire racks to cool
  • completely.
  • For filling, in a small bowl, combine water and salt until salt is
  • dissolved. Cool. In a small bowl, beat the marshmallow creme,
  • shortening, confectioners' sugar and vanilla until light and fluffy;
  • add the salt mixture.
  • Cut a small hole in the corner of pastry or plastic bag; insert round
  • pastry tip. Fill the bag with cream filling. Push the tip through
  • the bottom of paper liner to fill each cupcake.
  • Place chocolate in a small bowl. In a small saucepan, bring cream
  • just to a boil. Pour over chocolate; whisk until smooth. Cool,
© Taste of Home 2011 Tasteofhome Logo

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Cream-Filled Cupcakes (continued)

Directions (continued)

  • stirring occasionally, to room temperature or until ganache reaches
  • a spreading consistency.
  • Dip cupcake tops into frosting; chill for 20 minutes or until set.
  • Store in the refrigerator. Yield: 2 dozen.
© Taste of Home 2011 Tasteofhome Logo