"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cream-Filled Cupcakes Recipe

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Cream-Filled Cupcakes image
Cream-Filled Cupcakes

 

This recipe for Cream-Filled Cupcakes, by , is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Herman
Added: Saturday, December 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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
GANACHE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Directions:
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.
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. Yield: 2 dozen.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
20 min. Bake: 15 min. + cooling

 

 

 

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