Cream-Filled Cupcakes

“These moist 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

Cream-Filled Cupcakes
Cream-Filled Cupcakes
Cream-Filled Cupcakes
Servings Prep Time Cook Time
2dozen 20minutes 15minutes + cooling
Servings Prep Time
2dozen 20minutes
Cook Time
15minutes + cooling
Ingredients
Portions: dozen
Units:
Ingredients
Portions: dozen
Units:
Instructions
  1. Prepare 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.
  2. 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; beat in the salt mixture.
  3. Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center.
  4. Place 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.
  5. Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.
Recipe Notes

Nutrition Facts
1 cupcake: 262 calories, 15g fat (5g saturated fat), 32mg cholesterol, 223mg sodium, 29g carbohydrate (20g sugars, 1g fibre), 2g protein.