Recipe: Delicious Chocolate Cream Filled Cupcakes

Chocolate Cream Filled Cupcakes. Chocolate cupcakes have a surprise cream filling when you bite into them, making a great treat for birthday parties and bake sales. Cream Filled Chocolate Cupcakes. this link is to an external site that may or may not meet accessibility guidelines. Cream-Filled Chocolate Cupcakes Recipe photo by Taste of Home.

Fun to make, and so tasty to eat! These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. You can cook Chocolate Cream Filled Cupcakes using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Cream Filled Cupcakes

1. Prepare 1 of FOR CUPCAKES.
2. Prepare 1 box of dark chocolate ( 18.25 ) cake mix with pudding.
3. It's 3 of eggs.
4. Prepare 1 cup of sour cream.
5. It's 3/4 cup of water.
6. It's 1/2 cup of vegetable oil.
7. Prepare 2 tsp of vanilla.
8. It's 1 of FOR FILLING AND FROSTING.
9. You need 1/2 cup of butter, softened.
10. You need 1/2 cup of vegetable shortening such as Crisco.
11. Prepare 1 cup of confectioners sugar.
12. You need 1 cup of marshmallow fluff.
13. Prepare 2 tsp of vanilla extract.
14. Prepare 1/8 tsp of salt.
15. It's 1 of chocolate shavings for garnish.

Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Looking for a chocolate cupcake with a surprise inside? The blend of JELL-O Pudding and COOL WHIP we pipe into ours make them scrumptious. Cream filled chocolate cupcakes are not flashy, nor do they have fondant designs, but they are the perfect combination of chocolate cake, creamy vanilla filling and rich dark chocolate buttercream, the perfect comfort food!

Chocolate Cream Filled Cupcakes step by step

1. MAKE CUPCAKES.
2. Combine cake mix, eggs, sour cream, oil, water and vanilla.Beat with a electric mixure until smooth about 2 minutes..
3. Preheat oven to 350. Line 15 jumbo muffin tins or 23 regular muffin tins with paper liners..
4. Divide batter evenly in muffin cups, bake 20 to 25 minutes until they spring back when touched and toothpick comes out clean. Cool on rack 5 minutes and remove from tins and cool completely on rack..
5. MAKE FILLING AND FROSTING.
6. Combine all fillimg /frosting ingredients in large bowl, beat with electric mixer until light and fluffy..
7. ASSEMBLE CUPCAKES.
8. With a small sharp knife cut a cone shaped hole in middle of cupcake. Keep top of con you cut to cover cream filling.Spoon or pipe some filling to center, cover with cone top. Frost cupakes with remaing frosting.
9. Garnish with chocolate shavings.

The addition of Madagascar vanilla bean paste adds a rich and creamy note to. Hostess cupcakes iced with Hot Chocolate Butter. For a while now, I'd been looking for an excuse to try making a healthier version of the popular creme-filled cupcakes. In a medium bowl, sift the flour and cocoa with the baking powder. These chocolate cupcakes come with a surprise - a vanilla cream-filled centre!