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Tuesday, May 19, 2009

Creamed Filled Cupcakes


Cream Filled Cupcakes
(from Taste of Home magazine)
2 dozen

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
for frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 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, 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. In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator and enjoy!

Kinda like a hostess cupcake and fun to make!

I also wanted to mention that to save time, this would easily lend itself to a "hostess cupcake" cake. Instead of 24 cupcakes, make 4, 8-inch layer cakes, spread the cream filling between each layer and pour frosting over cake. Quick!

3 comments:

  1. These sound yummy! Thank you for sharing many of your recipes.

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  2. These look like they would be good in the guy's lunches too! Thank you for the recipe! (I was hoping you would post this one:)

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  3. I made these a few weeks ago.... words cannot describe how incredible they were!!! I have a daycare and lots of neighbors and after sharing them with all the children and adults I could within a one-mile radius it was unanimous... They were the best cupcakes anyone had ever had. I am going to make them again today for a "girls night" and I know they will be a hit. Thanks so much for posting this recipe.

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