Name: Cream-Filled Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 package devil's food cake mix (regular size) -; 2 teaspoons hot water -; 1/4 teaspoon salt -; 1 jar (7 ounces) marshmallow creme -; 1/2 cup shortening -; 1/3 cup confectioners' sugar -; 1/2 teaspoon vanilla extract -; GANACHE FROSTING: -; 1 cup semisweet chocolate chips -; 3/4 cup heavy whipping cream -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cream-Filled Cupcakes

1. 1 package devil's food cake mix (regular size) -

2. 2 teaspoons hot water -

3. 1/4 teaspoon salt -

4. 1 jar (7 ounces) marshmallow creme -

5. 1/2 cup shortening -

6. 1/3 cup confectioners' sugar -

7. 1/2 teaspoon vanilla extract -

8. GANACHE FROSTING: -

9. 1 cup semisweet chocolate chips -

10. 3/4 cup heavy whipping cream -

How to cook deliciously - Cream-Filled Cupcakes

1. Stage

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. Stage

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. Stage

Transfer cream filling to a pastry bag fitted with a round pastry tip. Push tip through the top of each cupcake to fill center.

4. Stage

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. Stage

Dip cupcake tops in ganache; refrigerate for 20 minutes or until set. Store in the refrigerator.