Cream Filled Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CUPCAKES:
1 Box Chocolate Cake Mix
1/2 c. Oil
1 c. Buttermilk
3 Eggs
1 (3.4 oz) Box instant Chocolate Pudding Mix
FILLING:
1 (7 oz.) Jar Marshamallow Fluff
1 c. Vanilla Frosting (I used store bought)
FROSTING:
1/2 c. Butter
1/2 c. Cocoa Powder
1 tsp. Vanilla Extract
3-4 c. Powdered Sugar
1/3 c. Whole Milk
TOPPING:
Sprinkles
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Directions: |
Directions:Preheat oven to 350°F. Line 18 muffin tins with paper liners. Beat cake mix, oil, buttermilk, eggs and dry pudding mix with electric mixer until fully combined. Fill each muffin liner 3/4 full with batter. Bake 15-18 minutes or until a toothpick can be inserted and removed clean. Transfer to rack and allow to cool completely before filling and frosting. Using a small sharp knife, cut a hole into the top of each cupcake and remove the cores.
FILLING:
Mix marshmallow fluff and frosting. Transfer to a quart sized plastic baggie and cut the tip off of one bottom corner. Pipe the filling into the cupcakes. Cool cupcakes in refrigerator while making the frosting.
FROSTING:
(Store bought chocolate can be used as a substitute) Using electric mixer; beat butter, cocoa and vanilla. Add powdered sugar 1 cup at a time. Add milk if frosting is too stiff. Microwave frosting 15-20 seconds. Stir until smooth. Dip each cupcake into frosting glaze. Top with sprinkles. Store in refrigerator. |
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