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Cream-Filled Cupcakes Recipe

Cream-Filled Cupcakes Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD: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.

Reviews for Cream-Filled Cupcakes

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MY REVIEW 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"

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"

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."

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!!!"

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

"I have made these many times."

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"

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

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

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!""

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

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

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?"

JumpRiverGem User ID: 1462419 53693
Reviewed Feb. 21, 2011

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

miasaleen User ID: 1738847 78645
Reviewed Nov. 18, 2010

"great recipe!! Super easy to make too."

sjfbush User ID: 1181150 131841
Reviewed Nov. 14, 2010

"When I dip my cupcakes into the ganache, I have a mess. How long should you let the ganache thicken up? Any tips on how to have a neater process?"

[email protected] User ID: 1896982 91892
Reviewed Aug. 2, 2010


CyndieP326 User ID: 5316457 91891
Reviewed Jul. 27, 2010

"I make these A LOT and they are always a hit. but I fill the cupcake from the top w/the filling, not the bottom as suggested. You can tell f/the picture that they are filled from the top as well."

yides User ID: 4557887 61046
Reviewed May. 17, 2010

"Was delicious all kids and even adults loved it. Pretty and yum. Definitely a keeper and will make it many times more. When i have time that is, lol."

marg0317 User ID: 2845747 52279
Reviewed Mar. 25, 2010

"My family,even the gone from nest kids, loved

these cupcakes and were very surprised with
the filling, that they said made them extra

ebeth2007 User ID: 2951063 138929
Reviewed Mar. 21, 2010

"Looks just like the photo! More time-consuming than some recipes. Very, very yummy, but a lot of work!"

LenaBredin User ID: 3194635 136292
Reviewed Jan. 25, 2010

"I did add extra confectioner's sugar when mixing the filling. The first time I made them, I brought them to a party with adults, teens, and kids. These cupcakes were the first dessert to be finished. Everyone raved about liking them and I was asked often for the recipe."

hahymen User ID: 3888769 53689
Reviewed Sep. 5, 2009

"sorry cherry flavored"

hahymen User ID: 3888769 205938
Reviewed Sep. 5, 2009

"These are great for kids and lots of fun. I made one set of cupcakes with red dye and cheey flavored and another set with yellow dye and banana flavored for my kids party they were gone before we finished the song....Thanks alot:)"

hutchisondonw User ID: 4029570 205937
Reviewed Mar. 31, 2009

"Reminds me of Hostess cupcakes (which i love) they are great and i'm making them for easter with alittle sugar flower on top. Thank you"

spero5 User ID: 3193249 205936
Reviewed Feb. 2, 2009

"I asked my sister-in-law to make this for my daughters baby shower, which was ove 100 guests(and for those few who took it upon themselves to bring their children) and I was surprised when guests were leaving, they certainly were lining up to take

these great cupcakes home with them. There was not one left and she made appx 150. Everyone absolutely raved about them, definitely is a "must do" for the future gatherings or for a
childs birthday party or better yet....just for snacks. Thanks Taste of Home!!!"

SandiKC User ID: 1657955 131635
Reviewed Jun. 23, 2008

"One of the best recipes ever! These are Fantastic!"

jwestgb User ID: 2896624 91715
Reviewed Mar. 22, 2008

"first batch didn't even last 2 days!!! my family loved them"

stormyw User ID: 380692 78642
Reviewed Mar. 17, 2008

"color me red....'puter wouldn't  open the recipe until last night.  Baked 'em today and sooooo good!

Am making more for Easter !"

stormyw User ID: 380692 67925
Reviewed Mar. 12, 2008

"how do i get the recipe?"

lpn1963 User ID: 2224755 131629
Reviewed Mar. 11, 2008

"easy to make and tasted great.Kids and grandkids(even adults)loved them."

Blue Robin User ID: 1355026 205935
Reviewed Mar. 11, 2008

"I use white Crisco.  I use it in my white butter cream frosting I frost all my cakes with.  I use Wilton Meringue Mix that I get at Wal-mart.  I've found that you can use this same recipe and add cocoa powder towards the end in place of powdered sugar to make chocolate frosting that won't melt off a cake in the heat of summer!  The recipe for the white buttercream frosting is with the mix.  I don't use quite as much powdered sugar as it calls for.  Good luck all!"

Blue Robin User ID: 1355026 205934
Reviewed Mar. 11, 2008

"I have made this recipe several times and lo!ve it! It is so simple to do and yet impresses everyone. The idea of cream filled cupcakes has intrigued me since I was a child. It's like I've learned a magic trick! Thank you."

ServnU User ID: 2163254 145713
Reviewed Mar. 11, 2008

"The salt is used to cut the sweetness of the filling. I do the same thing when I make buttercream frosting for cakes. I add a 1/2 tsp salt to 1/2 cup of hot water & dissolve it. Then I add the water to the sugar & crisco by tablespoon as needed to mix it all together. I like using water instead of milk.


djb1240 User ID: 1014935 91697
Reviewed Mar. 11, 2008

"Oh does that sound delicious. The kind of delicious that sends a dieters calorie count sky high, but is worth every bite of both of them."

corvettegirl User ID: 1959847 78641
Reviewed Mar. 10, 2008

"if the salt was ommited would the cream still be just as good?"

Nocal User ID: 399362 91634
Reviewed Mar. 10, 2008

"I use a recipe similar to this when I make Little Debbie oatmeal cream pies.I use Crisco shortening and it is really good.I can't wait until I try these chocolate cream filled cupcakes,they sound yummy,jackie"

jham User ID: 183482 61045
Reviewed Mar. 10, 2008

"Regarding the comment about shortening, that would be Crisco or Spry vegetable shortening. These cupcakes are great. Thanks for the recipe"

dmgiblin User ID: 2150746 57809
Reviewed Mar. 10, 2008

"What is the "shortening" referred to in this recipe? Butter, margarine or something else? Thanks"

Toupoe User ID: 1891088 205933
Reviewed Mar. 10, 2008


wranglergirl User ID: 1397523 53687
Reviewed Feb. 17, 2008

"My family loved these. The first batch didn't last the afternoon."

karennewman User ID: 1629639 67924
Reviewed Feb. 12, 2008

"These take a little time--but are so worth it. Karen"

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