Wednesday, March 2, 2011

Cream-Filled Cupcakes

We whipped up this treat to share with a family in a ward that just welcomed a baby to their house. My kids thought these cupcakes were great. Frosting on the inside!! I liked that they tasted like a ding dong without the waxy, processed, store bought flavor.
1 pkg. devil's food cake mix
Ingredients to make

2 tsp. hot water
1/4 tsp. salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla extract

Ganache Frosting:
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream

Make cupcakes using directions on the box (simple huh?) Allow to cool completely.

Make Filling:
Mix salt with water and stir until dissolved. In mixer beat marshmallow creme, shortening, powdered sugar and vanilla on high until it is nice and fluffy. Add salt mixture and blend. Put your filling in a ziploc bag and snip one corner.

Fill Cupcakes:
Using the end of a wooden spoon, make a hole in the tops of the cupcakes down to the lower middle of the cupcake. Using the cut corner of the bag, place the corner of the bag in the cupcake's hole and squeese the filling it until the it is full. (It doesn't take too much).

Make Ganache Frosting:
In a heavy saucepan melt the choc. chips with the cream. Stir until smooth. Cool and dip the cupcakes into the frosting. Chill for 20 minutes and serve.

Store in the fridge.

Makes 24 cupcakes.

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