Creamy Center Cupcakes

By newbaucher

"This recipe came from my mother, who made the cake from scratch when I was growing up," writes Caroline Anderson of Waupaca, Wisconsin. "Sometimes she'd replace the smooth filling with homemade whipped cream, which was readily available on the farm."
12

Ingredients

• 1 package (18-1/4 ounces) devil's food cake mix
• 3/4 cup shortening
• 2/3 cup confectioners' sugar
• 1 cup marshmallow creme
• 1 teaspoon vanilla extract
• 2 cans (16 ounces each) chocolate frosting

Details

Servings 24

Preparation

Step 1

Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Add marshmallow creme and vanilla and mix well.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting. Yield: 2 dozen.