Chocolate cream filled Cupcakes

Mary Gonzalez


ABOUT THE FROSTING: I am on a quest to find and/or create the best frosting. Some are too sweet, or too thick. I want one that can be simple to make, doesn't require you standing on your head or traveling miles to find the perfect ingredients. This one is like a whipped/mousse version. I stored it 3 days before I needed it and just re-whipped it before I used it. It was a perfect consistency I hope you try it and tell me how it is. Feel free to offer any ideas/suggestions but be nice :)


☆☆☆☆☆ 0 votes

1 Hr
15 Min


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  • 1 box
    chocolate cake mix
  • 1 tsp
    meringue powder
  • 1/2 c
    unsweetened cocoa powder
  • 4 large
  • 1 box
    white chocolate instant pudding mix
  • 1/4 c
  • 1 c
    cooled fresh brewed coffee

  • 1 box
    vanilla instant pudding
  • 1 c
  • 1/2 c
    heavy whipping cream
  • 1 tsp
    vanilla extract

  • 4 oz
    mascarpone cheese (softened)
  • 1 stick
    butter (softened)
  • 1/2 c
  • 1/2 c
    unsweetened cocoa powder
  • 3 c
    powered sugar
  • 1 Tbsp
    pure vanilla extract
  • 2 Tbsp
    melted chocolate (baker's chocolate)

How to Make Chocolate cream filled Cupcakes


  1. FOR THE CAKE: sift dry ingredients. In a stand mixer with paddle on slow speed blend mix with eggs(one at a time), add coffee, mix for another 2-3 more minutes on medium speed.... prepare your cupcake pans and bake according to package directions. After baking, let cool completely on a wire rack before filling and frosting
  2. FOR FILLING: mix all ingredients on low speed until blended. Mixture will be thick. Put in a pastry bag with a large tip. Keep refrigerated until ready to use.

    NOTE: I found the cream filling recipe on ""
  3. FROSTING: In stand mixer on medium speed, cream together cheese, butter, shortening until fluffy(about 5 minutes). Add vanilla, continue beating. Reduce speed to low, add 1 cup of SIFTED powdered sugar at a time, beat until blended, continue until all sugar is added, increase speed, beat additional 3-5 minutes. I was able to yield 5 cups.
  4. FILLING CUPCAKES: On cool cupcakes, make a hole in the middle. I used an apple corer. Fill the center to the top with the custard.
  5. NOTE: If you need to store the frosting (I stored it for 3 days in an airtight container in the refrigerator) before I needed it. The day I used it, I let it sit for a short time, to bring to semi-room temperature. I re-beat the frosting for approximately 2-3 minutes. It was fluffy and mousse like

Printable Recipe Card

About Chocolate cream filled Cupcakes

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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