Cream-Filled Cupcakes
These 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
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
-
1Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely.
-
2For 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.
-
3Transfer cream filling to a pastry bag fitted with a round pastry tip. Push tip through the top of each cupcake to fill center.
-
4Place 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.
-
5Dip cupcake tops in ganache; refrigerate for 20 minutes or until set. Store in the refrigerator.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
