Recipe: Yummy Chocolate Cream Filled Cupcakes

Chocolate Cream Filled Cupcakes. Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting. Here's what I did to simplify it- cupcake dough=Pilsbury cake mix(choc.) filling=Betty C. whip-cream frosting Frosting= Betty C.

I made these into S'More Cupcakes by adding chocolate ganache icing and graham cracker crumbs on the inside and on top. Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. These super moist chocolate cupcakes pack TONS of chocolate flavor in each cupcake wrapper! 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. You need 1 box of dark chocolate ( 18.25 ) cake mix with pudding.
3. Prepare 3 of eggs.
4. You need 1 cup of sour cream.
5. It's 3/4 cup of water.
6. Prepare 1/2 cup of vegetable oil.
7. It's 2 tsp of vanilla.
8. It's 1 of FOR FILLING AND FROSTING.
9. You need 1/2 cup of butter, softened.
10. It's 1/2 cup of vegetable shortening such as Crisco.
11. It's 1 cup of confectioners sugar.
12. It's 1 cup of marshmallow fluff.
13. It's 2 tsp of vanilla extract.
14. You need 1/8 tsp of salt.
15. It's 1 of chocolate shavings for garnish.

Made from simple everyday ingredients, this easy cupcake recipe will be your new favorite. For best results, use natural cocoa powder and buttermilk. Fun to make, and so tasty to eat! 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.

Spray the cupcake liners with non-stick spray and use a medium cookie scoop to fill the liners. Chocolate Raspberry Filled CupcakesAll Day I Dream About Food. Strawberries And Cream Filled CupcakesMelissa's Southern Style Kitchen. 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.