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Creamy Center Cupcakes Recipe

Creamy Center Cupcakes Recipe photo by Taste of Home

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"This recipe came from my mother, who made the cake from scratch when I was growing up," writes Caroline Anderson of Waupaca, Wisconsin. "Sometimes she'd replace the smooth filling with homemade whipped cream, which was readily available on the farm."

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Creamy Center Cupcakes Recipe

Prep: 45 min. + cooling

Yield: 24 Servings

45 45

Ingredients

1 package devil's food cake mix (regular size)
3/4 cup shortening
2/3 cup confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
2 cans (16 ounces each) chocolate frosting

Directions

Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting. Yield: 2 dozen.

Originally published as Creamy Center Cupcakes in Quick Cooking January/February 2001, p40

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Creamy Center Cupcakes

Creamy Center Cupcakes

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Reviewed on May. 20, 2012 by needsomezzzs

Takes a few to figure out how much to put in the center. I had left over filling. Everyone loved them of course. Easier to do with proper pastry bag as I kept poking holes in a plastic one with finger nails. (Could be just me though!)

Reviewed on Jan. 17, 2012 by cheriwinkle

I have a from scratch recipe I've made for years. It has more of a chocolate ganache for the 'frosting' (makes a flat, thick layer like on the real things). I fill the cupcakes by inserting the tip in the TOP. Squeeze until you see the cupcake start to expand. Withdraw the tip and smooth the filling level with the cupcake surface if needed. Spread your frosting or ganache on top and you won't see where you inserted the filling. I used a white icing to make the 'squiggle' on the top then.

Reviewed on Sep. 16, 2010 by flobee1959

Have made this recipe before...on occasion I got creative and pureed my homemade raspberry or strawberry jam...added 8 oz. cream cheese...1/2 cup powdered sugar...1 cup whipped cream...blended all together and piped it into the cupcakes ...chocolate frosting on top...everybody loved them.

Reviewed on Sep. 14, 2010 by assb

oh so sweet. love it!

Reviewed on Mar. 21, 2010 by ebeth2007

Yummy but a lot of work. I was hesitant about the marshmallow in the frosting but it is actually really good. Tastes just like the store-bought filled cupcakes. The problem is that it is hard to tell if you've filled the cupcakes, so some had more filling than others and then the frosting would leak out of the bottom. Messy! But very very yummy.

Reviewed on Jul. 16, 2009 by the pink baker

ooh, these look divine

Reviewed on Jun. 26, 2008 by BakerLover123

these look very good

Reviewed on Mar. 26, 2008 by Fuzzy

Reviewed on Mar. 01, 2008 by retiredsjk

Reviewed on Feb. 20, 2008 by poodlemom2

Reviewed on Feb. 20, 2008 by marjimartin

I like the idea of the cream cheese. What would be the (substitute) measurements for using the cream cheese and semisweet morsels? Are the semisweet morsels chocolate?

Reviewed on Feb. 19, 2008 by casinolady52

I made mine simular to these except mine filling is cream cheese, sugar and semi-sweet morsels.

Reviewed on Feb. 19, 2008 by kjbowen1

I made mine simular to these except instead of using marshmallow cream and shortning I used cream cheese. The result was an extra rich treat!

kjb

Reviewed on Feb. 19, 2008 by stef42678

These are so easy to make and taste so great. I love the sweet center and the chocolate cake.

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