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Cream Filled Cupcakes
Cake mix chocolate cupcakes are filled with luscious vanilla cream then topped with chocolate glaze frosting and sprinkles.
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Ingredients
Cupcakes
- 1 Box Chocolate Cake Mix
- 1/2 Cup Oil
- 1 Cup Buttermilk
- 3 Eggs
- 1 Box instant Chocolate Pudding Mix 3.4 oz
Filling
- 1 Jar Marshamallow Fluff 7oz
- 1 Cup Vanilla Frosting I used store bought
Frosting
- 1/2 Cup Room Temperature Butter
- 1/2 Cup Cocoa Powder
- 1 teaspoon Vanilla Extract
- 3-4 Cups Powdered Sugar
- 1/3 Cup Whole Milk
Topping
- Sprinkles
Instructions
Cupcakes
- Preheat oven to 350°F
- Line 18 muffin tins with paper liners.
- Beat cake mix, oil, buttermilk, eggs and dry pudding mix with electric mixer until fully combined. Fill each muffin liner 3/4 full with batter. Bake 15-18 minutes or until a toothpick can be inserted and removed clean. Transfer to rack and allow to cool completely before filling and frosting. Using a small sharp knife, cut a hole into the top of each cupcake and remove the cores.
Filling
- Mix marshmallow fluff and frosting. Transfer to a quart sized plastic baggie and cut the tip off of one bottom corner. Pipe the filling into the cupcakes. Cool cupcakes in refrigerator while making the frosting.
Frosting
- (Store bought chocolate can be used as a substitute)
- Using electric mixer; beat butter, cocoa and vanilla. Add powdered sugar 1 cup at a time. Add milk if frosting is too stiff. Microwave frosting 15-20 seconds. Stir until smooth. Dip each cupcake into frosting glaze. Top with sprinkles. Store in refrigerator.
Notes
I think these cupcakes are best when eaten cold.
Adapted from The Domestic Rebel
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