dreamy cream-filled cupcakes
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!!
prep time
cook time
method
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yield
24 serving(s)
Ingredients
- 1 box betty crocker® supermoist® devil's food cake mix
- 1 1/2 cans whipped fluffy white frosting
- 1/2 cup miniature semi-sweet chocolate chips
How To Make dreamy cream-filled cupcakes
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Step 11. 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.
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Step 22. 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.
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Step 33. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
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Step 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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