Dreamy Cream Filled Cupcakes Recipes

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SURPRISE! CREAM-FILLED CUPCAKES



Surprise! Cream-Filled Cupcakes image

Nothing better than biting into a moist chocolate cupcake and being surprised by a sweet creamy filling! Unless you're my husband, who doesn't like frosting. . . This is an adaptation of my MIL's recipe for Ho Ho Cupcakes. It is mostly from scratch, but can be simplified by substituting a can of your favorite prepared frosting for the tops of the cupcakes. These are a huge hit at my childrens' birthday parties, with the adults as well as the kids!

Provided by KrisGoodNews

Categories     Dessert

Time 1h20m

Yield 24 cupcakes, 12 serving(s)

Number Of Ingredients 17

1 (18 1/4 ounce) box of pilsbury moist supreme devil's food cake mix
1 1/4 cups cooled coffee or 1 1/4 cups use water, if preferred
1/2 cup vegetable oil
3 eggs
1/2 cup milk
2 tablespoons flour
1/2 cup vegetable shortening
1/2 cup sugar
1/2 teaspoon vanilla
1/2 cup powdered sugar
1/2 cup margarine
1/2 cup vegetable shortening
2 tablespoons water
3/4 teaspoon wilton vanilla flavoring
1/4 teaspoon wilton butter flavoring
1 tablespoon wilton meringue powder
3 cups powdered sugar

Steps:

  • 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. Beat with mixer on low until all flour is moistened, then beat for 2 minute on medium speed, as directed on the box. Really, any kind of cake mix you desire can be used, just follow the box's directions.
  • Divide into 24 paper muffin liners that have been sprayed with non-stick spray for easy removal from cakes. Bake at 325 degrees (25 less than the box calls for) for 18 to 22 minutes, or until toothpick comes out clean. The lower temperature helps the cakes to remain moist and even topped--a trick I learned from my Wilton class instructor! Remove cakes to a rack to cool.
  • In a small saucepan, whisk flour into milk until there are no lumps. Heat milk and flour on Medium Low heat, stirring constantly until mixture thickens to a gravy consistency. Remove from hot pan into a cool bowl and cover with saran. Allow to cool to room temperature. A cool water bath or refrigeration will speed up this process.
  • In a mixing bowl, cream shortening and granulated sugar about 5 minutes. Add cooled milk-flour gravy and beat until fluffy and granulated sugar is dissolved completely, about another 5 minutes. Be sure to scrape your bowl and beater so that the grains of sugar at the top will be beaten in and dissolved. If in doubt, whip more. Now add vanilla and powdered sugar and whip well.
  • Once cakes are fully cooled, place filling in a frosting bag with a star tip (I use size 18 or so) and press the tip down into the middle of each cake, about ¾ of an inch deep. Give a good squeeze to the bag, enough to cause the top of the cupcake to rise, but not enough to cause it to crack. If it does crack, don't worry. The buttercream will cover it! Lift out the tip and repeat with each cake. Freshly baked and cooled cupcakes, or cupcakes stored in an airtight container until you are ready to frost them, are less likely to crack.
  • Make the buttercream frosting for the cupcake tops by creaming margarine, shortening, flavorings and water until fluffy. Add powdered sugar and meringue powder and beat until combined. Avoid over-beating to retain a smoother frosting.
  • Frost tops of cupcakes with buttercream and enjoy! Store them in a sealed container in the refrigerator or freezer if you plan on keeping them around for a while. Store any leftover frosting and filling in airtight containers in the refrigerator or freezer as well. Both will keep great for months in the freezer, if they can last that long! Blessings!

HEAVENLY CREME FILLED CUPCAKES



Heavenly Creme Filled Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 18 cupcakes

Number Of Ingredients 21

Baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 whole eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
1 stick butter
1/2 cup shortening, such as Crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
  • To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
  • In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
  • In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
  • Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
  • Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
  • For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
  • For the creme filling: Whip together the butter and shortening until light and fluffy.
  • Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
  • When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
  • Let them set before serving.

CREAM FILLED CUPCAKES



Cream Filled Cupcakes image

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Provided by Grace W.

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 36

Number Of Ingredients 16

3 cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
¼ cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  • In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  • Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g

MONOGRAMMED CREAM-FILLED CUPCAKES



Monogrammed Cream-Filled Cupcakes image

What's the secret for the smooth frosting? Indulgent chocolate cupcakes are filled, then dipped into warm frosting.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup Betty Crocker™ Whipped vanilla frosting
1/2 cup marshmallow creme
1 cup Betty Crocker™ Whipped chocolate frosting
1/2 cup semisweet chocolate chips
2 teaspoons corn syrup
3 tablespoons Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.
  • In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake into frosting. Let stand until frosting is set.
  • Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe initials or a squiggle shape on each cupcake. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 21 g, TransFat 1 g

DARK CHOCOLATE CREAM FILLED CUPCAKES



Dark Chocolate Cream Filled Cupcakes image

Rich dark chocolate cupcakes filled with sweet marshmallow cream and dipped in a dark chocolate ganache for a decadent and dreamy cupcake experience in these Dark Chocolate Cream Filled Cupcakes!

Provided by Maegan - The BakerMama

Categories     Dessert

Time 50m

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
1/2 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup vegetable oil
1-1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup powdered sugar
1 (7 ounce) container marshmallow creme
1/2 cup dark chocolate chips
1 tablespoon unsalted butter
1/2 cup heavy cream

Steps:

  • Preheat oven to 350°F. Line a 12-cup cupcake pan with liners and spray with non-stick cooking spray. Set aside.
  • , In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, buttermilk, eggs and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined.
  • Divide batter evenly among prepared cupcake liners, filling each one almost full.
  • Bake for about 20 minutes or until cupcakes have risen and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
  • Once cooled, use a sharp knife to cut a small circle out of the center of each cupcake. Remove the middle piece of the cupcake, saving the very top to put back on after the cupcakes have been filled with the cream.
  • To prepare the cream filling, place the butter and powdered sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on low speed until combined and then on high speed until it starts to fluff. Add the marshmallow creme and beat on high speed again for about 5 minutes until smooth and fluffy. Transfer filling to a resealable plastic bag and cut off a small portion of one corner so you can squeeze the filling into the center of each cupcake. Fill the hole in each cupcake almost to the top. Trim the excess cake from the center piece you removed and replace the very top to cover the cream filling.
  • For the ganache, place the chocolate chips and butter in a microwave-safe bowl. Microwave on low power until just melted, about 1 minute. Whisk until completely melted and then whisk in the heavy cream until smooth. Let cool for a few minutes. If the ganache is too thick to dip the cupcakes into, whisk in a little more heavy cream.
  • Dip the top of each cupcake into and out of the ganache a few times until completely coated. Use a knife to smooth the ganache onto the top of the cupcake, if necessary. Place back on the cooling rack to let the ganache set. Repeat with all cupcakes. Garnish the tops of each cupcake with the remaining cream filling, if desired.

DREAMY ORANGE CUPCAKES



Dreamy Orange Cupcakes image

These cupcakes blend two of my favorite flavors: orange and vanilla! Reminiscent of a childhood ice cream pop treat, these cupcakes will make you feel like a kid again!

Provided by MrsFisher0729

Categories     Desserts     Cakes     Cupcake Recipes     Holiday

Time 1h45m

Yield 24

Number Of Ingredients 16

1 (18.25 ounce) package orange cake mix
¾ cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
¾ cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
½ cup unsalted butter at room temperature
½ cup vegetable shortening
½ cup unsalted butter at room temperature
½ cup vegetable shortening
¼ cup freshly squeezed orange juice
1 tablespoon orange zest
¼ teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.
  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
  • To make orange butter cream: Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.
  • Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 53.5 g, Cholesterol 46.5 mg, Fat 21.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 278.2 mg, Sugar 39.6 g

CREAM-FILLED CUPCAKES



Cream-Filled Cupcakes image

These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other. They always disappear in a flash! -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

1 package devil's food cake mix (regular size)
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
GANACHE FROSTING:
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

DREAMY CREAM-FILLED CUPCAKES



Dreamy Cream-Filled Cupcakes image

This is an awesome cupcake that looks like it takes a lot of work, but doesn't. You could use any flavor cake mix to switch things up! Yummmy!!

Provided by Carol Eidenier

Categories     Chocolate

Number Of Ingredients 3

1 box betty crocker® supermoist® devil's food cake mix
1 1/2 can(s) whipped fluffy white frosting
1/2 c miniature semi-sweet chocolate chips

Steps:

  • 1. 1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • 2. 2. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • 3. 3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
  • 4. **Suggestions from reviews suggested cutting a small hole in the bottom of cupcake with knife to help the bag go in. I used a pastry bag with a small tip. Worked great!

DREAMY CREAM-FILLED CUPCAKES



Dreamy Cream-Filled Cupcakes image

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 24

Number Of Ingredients 4

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 1 1/2 g

DREAMY CREAM-FILLED CUPCAKES



Dreamy Cream-Filled Cupcakes image

A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

Provided by Allrecipes Member

Time 1h15m

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package Betty Crocker® SuperMoist® devil's food cake mix
1 ⅓ cups water
½ cup vegetable oil
3 each eggs
1 ½ (12 ounce) containers Betty Crocker® Whipped fluffy white frosting
½ cup miniature semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
  • Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Nutrition Facts : Calories 250.1 calories, Carbohydrate 33.6 g, Cholesterol 20.5 mg, Fat 11.9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 195.2 mg, Sugar 24.3 g

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