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Cream-Filled Cupcakes Recipe

Cream-Filled Cupcakes Recipe photo by Taste of Home

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"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!"

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Cream-Filled Cupcakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 24 Servings

20 15 35

Ingredients

1 package devil's food cake mix (regular size)
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 cake batter according to package directions for cupcakes. Cool for 5 minutes before removing from pans 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; beat in the salt mixture.
Cut a small hole in the corner of a 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, stirring occasionally, to room temperature or until ganache reaches a dipping consistency.
Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.

Originally published as Cream-Filled Cupcakes in Taste of Home April/May 2004, p56

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Reviews for Cream-Filled Cupcakes

Cream-Filled Cupcakes

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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

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