My mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. —Caroline Anderson, Waupaca, Wisconsin
Creamy Center Cupcakes Recipe photo by Taste of Home
Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.