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Cream-Filled Cupcakes

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Cream-Filled Cupcakes 0 Picture

Ingredients

  • GANACHE FROSTING:
  • 1 package (18-1/4 ounces) devil's food cake mix
  • 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

Details

Servings 24

Preparation

Step 1

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 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; add the salt mixture.

Cut a small hole in the corner of 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.

Place chocolate 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 spreading consistency.

Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.

Yield: 2 dozen.

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