Cream-Filled Cupcakes Recipe
Cream-Filled Cupcakes Recipe photo by Taste of Home
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Cream-Filled Cupcakes Recipe

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4.5 38 30
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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!"
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
MAKES: 24 servings


  • 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


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

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SmallTownBaker 245833
Reviewed Mar. 22, 2016

"Not all that impressed. I was hoping for a more marshmallow flavor in the filling. Ganache was runny"

meesa.dustin 57166
Reviewed Mar. 11, 2014

"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."

smdoug 78647
Reviewed Feb. 12, 2012

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

shopkrm 138935
Reviewed Oct. 14, 2011

"I have made these many times."

njs10 138934
Reviewed Jul. 5, 2011

"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"

mamaklein 53694
Reviewed May. 4, 2011

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

MaMel 138931
Reviewed Apr. 22, 2011

"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!""

maelam 52284
Reviewed Apr. 17, 2011

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

maelam 91937
Reviewed Apr. 17, 2011

"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?"

JumpRiverGem 53693
Reviewed Feb. 21, 2011

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

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