Chocolate Cream Filled Cupcakes

Name: Chocolate Cream Filled Cupcakes
Cuisine: American
Ingredients: 1 FOR CUPCAKES; 1 box dark chocolate ( 18.25 ) cake mix with pudding; 3 eggs; 1 cup sour cream; 3/4 cup water; 1/2 cup vegetable oil; 2 tsp vanilla; 1 FOR FILLING AND FROSTING; 1/2 cup butter, softened; 1/2 cup vegetable shortening such as Crisco; 1 cup confectioners sugar; 1 cup marshmallow fluff; 2 tsp vanilla extract; 1/8 tsp salt; 1 chocolate shavings for garnish

fenway @Fenway

Dark chocolate cupcakes with a creamy filling and frosting. This recipr makes 15 jumbo cupcakes or 23 or 24 regular sized.

fenway @Fenway

Dark chocolate cupcakes with a creamy filling and frosting. This recipr makes 15 jumbo cupcakes or 23 or 24 regular sized.

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Ingredients

1FOR CUPCAKES
1 boxdark chocolate ( 18.25 ) cake mix with pudding
3eggs
1 cupsour cream
3/4 cupwater
1/2 cupvegetable oil
2 tspvanilla
1FOR FILLING AND FROSTING
1/2 cupbutter, softened
1/2 cupvegetable shortening such as Crisco
1 cupconfectioners sugar
1 cupmarshmallow fluff
2 tspvanilla extract
1/8 tspsalt
1chocolate shavings for garnish

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Steps

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

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Cooksnaps

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fenway @Fenway

on March 26, 2014 20:52

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.