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Cream-Filled Cupcakes Recipe

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This recipe for Cream-Filled Cupcakes is from 2010 Holiday Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (18 ¼ oz.) devil’s food cake mix
2 tsp. hot water
¼ tsp. salt
1 Jar (7 oz) marshmallow crème
½ Cup shortening
1/3 Cup confectioners’ sugar
½ tsp. vanilla extract

GANACHE FROSTING:

1 Cup (6 oz) semisweet chocolate chips
¾ Cup heavy whipping cream
Directions:
Directions:
Prepare and bake cupcakes according to package directions, using paper-lined muffin cups. 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 mixing bowl, beat the marshmallow crème, shortening, confectioners’ sugar and vanilla on high until light and fluffy; add the salt mixture.

Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.

In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in refrigerator.

Yield: 2 dozen

 

 

 

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