Cream-Filled Chocolate Cupcakes
Total TimePrep: 20 min. Bake: 15 min. + cooling
These cupcakes were easy enough to prepare and tasted great. I was a little uncoordinated in filling them though thinking it would be easier and cleaner from the top, but ended up poking a hole in the bottom and filling from the bottom as instructed. Everyone was surprised with the cream filling. I would make them again.
You can pipe filling in from the top; less messy when serving!
Do they get soggy if not eaten right away? Baking these for a bake sale. Please let me know ASAP. Thanks.
This was a decent recipe. They stuck to the wrappers too much, though. I had no problem filling them, and the kids enjoyed. We actually ended up using the filling as frosting, just made it thicker. It piped well and tasted awesome. We sprinkled some chocolate chips on top. Yum.
I don't like using shortening is there anything I can use to substitute it??
I thought it was a little hard to get enough filling in the cupcakes; mine did not look like the photo. Might have been my technique. Still yummy, though, and I would definitely make them again.
A moist, not-too sweet cake with a rich butter cream filling. I had extra filling, added more powdered sugar, milk and cocoa to make the chocolate frosting. Great flavor and not too sugary sweet!
I've made these many times and each time I've gotten faster at doing it. I make my own buttercream icing which adds to the time factor but everyone loves them. Sometimes if I have left over filling, I add it to my icing mixture and it all works out just fine:)
The most time I have ever spent making cupcakes! incredibly yummy but yikes! Messy and hard to know how much you filled it. Didn't even last a day, though. 4 stars, but I won't make again.