Cream-Filled Cupcakes

Cream-Filled Cupcakes

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  • Prep Time


  • Total Time


  • Servings



  • 1

    package (18-¼ ounces) devil's food cake mix

  • 2

    teaspoons hot water

  • ¼

    teaspoon salt

  • 1

    jar (7 ounces) marshmallow creme

  • ½

    cup shortening

  • cup confectioners' sugar

  • ½

    teaspoon vanilla extract


  • 1

    cup (6 ounces) semisweet chocolate chips

  • ¾

    cup heavy whipping cream


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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