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
- 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.
Reviews for Cream-Filled Cupcakes(40)
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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.
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