Cream-Filled Cupcakes

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  • 1 package (18-1/4 oz) devil?s food cake mix
  • 2 teaspoons hot water
  • 1/4 teaspoon salt
  • 1 jar (7 ounce) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup confectioners? sugar
  • 1/2 teaspoon vanilla extract
  • Ganache Frosting:
  • 1 cup (6 oz.) semisweet chocolate chips
  • 3/4 cup heavy whipping cream
  • Directions

    Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely. For filling, in small bowl, combine water and salt until salt is dissolved. Cool. In small bowl, beat the marshmallow creme, shortening, confectioners? sugar and vanilla until light and fluffy; add salt mixture. Cut small hole in corner of pastry or plastic bag; insert round pastry tip. Fill bag with cream filling. Push tip through bottom of paper liner to fill each cupcake.
    In heavy saucepan, melt chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in refrigerator. Makes 2 dozen.
    These moist chocolate cupcakes with filling and shiny chocolate frosting are different from any other.

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