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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


  • 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
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup heavy whipping cream


  • Prepare and bake cake batter according to package directions, using
  • paper-lined muffin cups. 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,

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Cream-Filled Cupcakes (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.