Cream-Filled Cupcakes Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Place chocolate chips 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.
- 5. Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.
Reviews for Cream-Filled Cupcakes
"Not all that impressed. I was hoping for a more marshmallow flavor in the filling. Ganache was runny"
"They are so good and so easy. My husband loves them. I used butter instead of shortening for the filling and they turned out great."
"If you LOVE chocolate then this is the recipe for you. Easy to make and delicious!!!"
"I have made these many times."
"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"
"Filling recipe is horrible. It tastes like pure shortening. I even added extra powdered sugar."
"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!""
"Sorry, I was looking at another filling when I asked this question."
"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?"
"This cupcake has been requested several times by friends for parties. Delicious!!"
"great recipe!! Super easy to make too."
"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?"
"THEY TASTE LIKE DING-DONG CUPCAKES! YUM!"
"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."
"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."
"My family,even the gone from nest kids, lovedthese cupcakes and were very surprised withthe filling, that they said made them extrayummy."
"Looks just like the photo! More time-consuming than some recipes. Very, very yummy, but a lot of work!"
"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."
"sorry cherry flavored"
"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:)"
"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"
"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 takethese 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 achilds birthday party or better yet....just for snacks. Thanks Taste of Home!!!"
"One of the best recipes ever! These are Fantastic!"
"first batch didn't even last 2 days!!! my family loved them"
"color me red....'puter wouldn't open the recipe until last night. Baked 'em today and sooooo good!Am making more for Easter !"
"how do i get the recipe?"
"easy to make and tasted great.Kids and grandkids(even adults)loved them."
"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!"
"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."
"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"
"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."
"if the salt was ommited would the cream still be just as good?"
"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"
"Regarding the comment about shortening, that would be Crisco or Spry vegetable shortening. These cupcakes are great. Thanks for the recipe"
"What is the "shortening" referred to in this recipe? Butter, margarine or something else? Thanks"
"My family loved these. The first batch didn't last the afternoon."
"These take a little time--but are so worth it. Karen"