Creamy Center Cupcakes Recipe
Creamy Center Cupcakes Recipe photo by Taste of Home
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Creamy Center Cupcakes Recipe

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4.5 11 11
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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
TOTAL TIME: Prep: 45 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 3/4 cup shortening
  • 2/3 cup confectioners' sugar
  • 1 cup marshmallow creme
  • 1 teaspoon vanilla extract
  • 2 cans (16 ounces each) chocolate frosting

Directions

  1. 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.
  2. Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla.
  3. 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. Yield: 2 dozen.
Originally published as Creamy Center Cupcakes in Quick Cooking January/February 2001, p40

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Creamy Center Cupcakes

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
needsomezzzs
Reviewed May. 20, 2012

"Takes a few to figure out how much to put in the center. I had left over filling. Everyone loved them of course. Easier to do with proper pastry bag as I kept poking holes in a plastic one with finger nails. (Could be just me though!)"

MY REVIEW
cheriwinkle
Reviewed Jan. 17, 2012

"I have a from scratch recipe I've made for years. It has more of a chocolate ganache for the 'frosting' (makes a flat, thick layer like on the real things). I fill the cupcakes by inserting the tip in the TOP. Squeeze until you see the cupcake start to expand. Withdraw the tip and smooth the filling level with the cupcake surface if needed. Spread your frosting or ganache on top and you won't see where you inserted the filling. I used a white icing to make the 'squiggle' on the top then."

MY REVIEW
flobee1959
Reviewed Sep. 16, 2010

"Have made this recipe before...on occasion I got creative and pureed my homemade raspberry or strawberry jam...added 8 oz. cream cheese...1/2 cup powdered sugar...1 cup whipped cream...blended all together and piped it into the cupcakes ...chocolate frosting on top...everybody loved them."

MY REVIEW
assb
Reviewed Sep. 14, 2010

"oh so sweet. love it!"

MY REVIEW
ebeth2007
Reviewed Mar. 21, 2010

"Yummy but a lot of work. I was hesitant about the marshmallow in the frosting but it is actually really good. Tastes just like the store-bought filled cupcakes. The problem is that it is hard to tell if you've filled the cupcakes, so some had more filling than others and then the frosting would leak out of the bottom. Messy! But very very yummy."

MY REVIEW
the pink baker
Reviewed Jul. 16, 2009

"ooh, these look divine"

MY REVIEW
BakerLover123
Reviewed Jun. 26, 2008

"these look very good"

MY REVIEW
marjimartin
Reviewed Feb. 20, 2008

"I like the idea of the cream cheese. What would be the (substitute) measurements for using the cream cheese and semisweet morsels? Are the semisweet morsels chocolate?"

MY REVIEW
casinolady52
Reviewed Feb. 19, 2008

"I made mine simular to these except mine filling is cream cheese, sugar and semi-sweet morsels."

MY REVIEW
kjbowen1
Reviewed Feb. 19, 2008

"I made mine simular to these except instead of using marshmallow cream and shortning I used cream cheese. The result was an extra rich treat!

kjb"

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