Real Recipes From Real Home Cooks ®

dreamy cream-filled cupcakes

(1 rating)
Recipe by
Carol Eidenier
Pioneer, OH

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!!

(1 rating)
yield 24 serving(s)

Ingredients For dreamy cream-filled cupcakes

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

How To Make dreamy cream-filled cupcakes

  • 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!

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