Recipe: Delicious 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. With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake.

Fun to make, and so tasty to eat! These chocolate cupcakes come with a surprise - a vanilla cream-filled centre! The result is irresistible to kids and adults alike. You can cook Chocolate Cream Filled Cupcakes using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chocolate Cream Filled Cupcakes

1. You need 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. You need 3/4 cup of water.
6. You need 1/2 cup of vegetable oil.
7. You need 2 tsp of vanilla.
8. Prepare 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. Prepare 1 cup of marshmallow fluff.
13. Prepare 2 tsp of vanilla extract.
14. It's 1/8 tsp of salt.
15. Prepare 1 of chocolate shavings for garnish.

I made these into S'More Cupcakes by adding chocolate ganache icing and graham cracker crumbs on the inside and on top. Rich dark chocolate cupcakes are filled with a sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake This rich moist dark chocolate cupcake with its creamy marshmallow filling and dark chocolate ganache will quickly win you over with it's. 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.

Chocolate Cream Filled Cupcakes instructions

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.

For best results, use natural cocoa powder and buttermilk. Nothing better than biting into a moist chocolate cupcake and being surprised by a sweet creamy filling! Prepare cake mix according to the package directions, substituting coffee for the water called for on the box, if desired. A slightly richer chocolate flavor will result, but no detectable coffee flavor. Hostess cupcakes iced with Hot Chocolate Butter.