Cream-Filled Cupcakes Recipe

4.5 42 34
Cream-Filled Cupcakes Recipe
Cream-Filled Cupcakes Recipe photo by Taste of Home
Publisher Photo

Cream-Filled Cupcakes Recipe

Read Reviews
4.5 42 34
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 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

Nutritional Facts

1 cupcake: 262 calories, 15g fat (5g saturated fat), 32mg cholesterol, 223mg sodium, 29g carbohydrate (20g sugars, 1g fiber), 2g protein.

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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 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
justmbeth User ID: 1196484 285598
Reviewed Mar. 25, 2018

"I first made this several years ago and have made them several times since. Loved the ganache icing."

MY REVIEW
CyndiZWR User ID: 6999811 283704
Reviewed Feb. 14, 2018

"Mmmmmm, yum! Brought these to work today for our Valentine's Day luncheon, and already they are receiving rave reviews! I've made these twice now and they are definitely a keeper! I use butter flavored crisco instead of plain in the filling and it turns out great. I will be investing in a decent pastry bag and tips - it will make filling the cupcakes much easier than a zipper bag. I did fill them from the top instead of the bottom."

MY REVIEW
Cookiegirl40 User ID: 3459747 282208
Reviewed Jan. 16, 2018

"Works great just like it is. Didn't adjust a thing, but only made 20. Just went a little overboard with the batter."

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."

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