Cream-Filled Cupcakes Recipe

Reviewed on Feb. 12, 2012 by smdoug

If you LOVE chocolate then this is the recipe for you. Easy to make and delicious!!!

Reviewed on Oct. 14, 2011 by shopkrm

I have made these many times.

Reviewed on Jul. 05, 2011 by njs10

the best cupcakes in the world. i have never made the frosting on receipe. i use 1 stick butter 2 cups choc chips,warm it on stove till melted then let cool. holy yum. its the kids fav

Reviewed on May. 04, 2011 by mamaklein

Filling recipe is horrible. It tastes like pure shortening. I even added extra powdered sugar.

Reviewed on Apr. 22, 2011 by MaMel

The recipe states to fill through the bottom, but you just stab through the top. Someone asked for a tip with the ganache, here's what I did. I followed the recipe up until it said to "allow" it to cool. Well, I had no time to wait, so I filled a large bowl with ice-water, put the ganache in a Pyrex measuring cup, and then put the glass cup inside the ice filled bowl, and whisked away. It took about 5 minutes of whisking, but it got a wonderful spreading consistency, almost like a thick sour cream texture. I just took a spoon and plotched it on the cupcakes and spread it around! I think the extra whipping I did also made it more fluffy, which was great! Hubby and kids chowed on them and said "don't wait so long to make those again!"

Reviewed on Apr. 17, 2011 by maelam

Sorry, I was looking at another filling when I asked this question.

Reviewed on Apr. 17, 2011 by maelam

Just want to know before I make them that if I wanted to add a flavor such as cherry or whatever, what would I use and also do I need to use whole milk or will 2% do?

Reviewed on Feb. 21, 2011 by JumpRiverGem

This cupcake has been requested several times by friends for parties. Delicious!!

Reviewed on Nov. 18, 2010 by miasaleen

great recipe!! Super easy to make too.

Reviewed on Nov. 14, 2010 by sjfbush

When I dip my cupcakes into the ganache, I have a mess. How long should you let the ganache thicken up? Any tips on how to have a neater process?

Reviewed on Aug. 02, 2010 by ANN23GER@YAHOO.COM

THEY TASTE LIKE DING-DONG CUPCAKES! YUM!

Reviewed on Jul. 27, 2010 by CyndieP326

I make these A LOT and they are always a hit. but I fill the cupcake from the top w/the filling, not the bottom as suggested. You can tell f/the picture that they are filled from the top as well.

Reviewed on May. 17, 2010 by yides

Was delicious all kids and even adults loved it. Pretty and yum. Definitely a keeper and will make it many times more. When i have time that is, lol.

Reviewed on Mar. 25, 2010 by marg0317

My family,even the gone from nest kids, loved

these cupcakes and were very surprised with

the filling, that they said made them extra

yummy.

Reviewed on Mar. 21, 2010 by ebeth2007

Looks just like the photo! More time-consuming than some recipes. Very, very yummy, but a lot of work!

Reviewed on Jan. 25, 2010 by LenaBredin

I did add extra confectioner's sugar when mixing the filling. The first time I made them, I brought them to a party with adults, teens, and kids. These cupcakes were the first dessert to be finished. Everyone raved about liking them and I was asked often for the recipe.

Reviewed on Sep. 05, 2009 by hahymen

sorry cherry flavored

Reviewed on Sep. 05, 2009 by hahymen

These are great for kids and lots of fun. I made one set of cupcakes with red dye and cheey flavored and another set with yellow dye and banana flavored for my kids party they were gone before we finished the song....Thanks alot:)

Reviewed on Mar. 31, 2009 by hutchisondonw

Reminds me of Hostess cupcakes (which i love) they are great and i'm making them for easter with alittle sugar flower on top. Thank you

Reviewed on Feb. 02, 2009 by spero5

I asked my sister-in-law to make this for my daughters baby shower, which was ove 100 guests(and for those few who took it upon themselves to bring their children) and I was surprised when guests were leaving, they certainly were lining up to take

these great cupcakes home with them. There was not one left and she made appx 150. Everyone absolutely raved about them, definitely is a "must do" for the future gatherings or for a

childs birthday party or better yet....just for snacks. Thanks Taste of Home!!!

Reviewed on Jun. 23, 2008 by SandiKC

One of the best recipes ever! These are Fantastic!

Reviewed on Mar. 22, 2008 by jwestgb

first batch didn't even last 2 days!!! my family loved them

Reviewed on Mar. 17, 2008 by stormyw

color me red....'puter wouldn't  open the recipe until last night.  Baked 'em today and sooooo good!

Am making more for Easter !

Reviewed on Mar. 12, 2008 by stormyw

how do i get the recipe?

Reviewed on Mar. 11, 2008 by lpn1963

easy to make and tasted great.Kids and grandkids(even adults)loved them.

Reviewed on Mar. 11, 2008 by Sara Morgan

Reviewed on Mar. 11, 2008 by mlu82104

Reviewed on Mar. 11, 2008 by Blue Robin

I use white Crisco.  I use it in my white butter cream frosting I frost all my cakes with.  I use Wilton Meringue Mix that I get at Wal-mart.  I've found that you can use this same recipe and add cocoa powder towards the end in place of powdered sugar to make chocolate frosting that won't melt off a cake in the heat of summer!  The recipe for the white buttercream frosting is with the mix.  I don't use quite as much powdered sugar as it calls for.  Good luck all!

Reviewed on Mar. 11, 2008 by Blue Robin

I have made this recipe several times and lo!ve it! It is so simple to do and yet impresses everyone. The idea of cream filled cupcakes has intrigued me since I was a child. It's like I've learned a magic trick! Thank you.

Reviewed on Mar. 11, 2008 by ServnU

The salt is used to cut the sweetness of the filling. I do the same thing when I make buttercream frosting for cakes. I add a 1/2 tsp salt to 1/2 cup of hot water & dissolve it. Then I add the water to the sugar & crisco by tablespoon as needed to mix it all together. I like using water instead of milk.

Martha

Reviewed on Mar. 11, 2008 by djb1240

Oh does that sound delicious. The kind of delicious that sends a dieters calorie count sky high, but is worth every bite of both of them.

Reviewed on Mar. 10, 2008 by corvettegirl

if the salt was ommited would the cream still be just as good?

Reviewed on Mar. 10, 2008 by Nocal

I use a recipe similar to this when I make Little Debbie oatmeal cream pies.I use Crisco shortening and it is really good.I can't wait until I try these chocolate cream filled cupcakes,they sound yummy,jackie

Reviewed on Mar. 10, 2008 by jham

Regarding the comment about shortening, that would be Crisco or Spry vegetable shortening. These cupcakes are great. Thanks for the recipe

Reviewed on Mar. 10, 2008 by dmgiblin

What is the "shortening" referred to in this recipe? Butter, margarine or something else? Thanks

Reviewed on Mar. 10, 2008 by Toupoe

DELICIOUS

Reviewed on Feb. 25, 2008 by cjandcrew

Reviewed on Feb. 17, 2008 by wranglergirl

My family loved these. The first batch didn't last the afternoon.

Reviewed on Feb. 12, 2008 by karennewman

These take a little time--but are so worth it. Karen