Cream-Filled Cupcakes

Cream-Filled Cupcakes
Cream-Filled Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 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

  • GANACHE FROSTING:

  • 1

    cup (6 ounces) 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 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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