Cream-Filled Cupcakes Recipe

4.5 39 31
Cream-Filled Cupcakes Recipe
Cream-Filled Cupcakes Recipe photo by Taste of Home
Publisher Photo

Cream-Filled Cupcakes Recipe

Read Reviews
4.5 39 31
Publisher Photo
These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other. They always disappear in a flash! —Kathy Kittell, Lenexa, Kansas
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 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

Directions

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

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Reviews forCream-Filled Cupcakes

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MY REVIEW
lhetsonoptimum.net User ID: 7703112 263702
Reviewed Mar. 20, 2017

"I used butter instead of shortening it was amazing I had a lot left over so I used it for the frosting as well. I probably could have put more inside the cupcake but it was my first time so I was a little unsure. I also made a chocolate ganache for the top as well for some again amazing. Will definitely keep this recipe"

MY REVIEW
SmallTownBaker User ID: 7015008 245833
Reviewed Mar. 22, 2016

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

MY REVIEW
meesa.dustin User ID: 7160513 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."

MY REVIEW
smdoug User ID: 6528360 78647
Reviewed Feb. 12, 2012

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

MY REVIEW
shopkrm User ID: 4299307 138935
Reviewed Oct. 14, 2011

"I have made these many times."

MY REVIEW
njs10 User ID: 2552739 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"

MY REVIEW
mamaklein User ID: 5969104 53694
Reviewed May. 4, 2011

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

MY REVIEW
MaMel User ID: 5947182 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!""

MY REVIEW
maelam User ID: 1412832 52284
Reviewed Apr. 17, 2011

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

MY REVIEW
maelam User ID: 1412832 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?"

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