Don't these remind you of those Hostess cupcakes..the ones that come two in a pack with the white swirls of icing on the top. Yummy! I got this from the Life Made Delicious website. This is a little bit of a cheat recipe because you use a cake mix and ready-made icing but really, sometimes cheating in baking is necessary when life just gets too busy. These are no less delicious because of it.
Monogrammed Cream Filled Cupcakes
Ingredients:
Cupcakes
1 box Betty Crocker* SuperMoist* Devils Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Filling
1 cup (250 mL) Betty Crocker* Whipped Chocolate Frosting
1/2 cup (125 mL) marshmallow creme
Frosting
1 cup (250 mL) Betty Crocker* Whipped Chocolate Frosting
1/2 cup (125 mL) semisweet chocolate chips
2 tsp (10 mL) corn syrup
3 tbsp (45 mL) Betty Crocker* Whipped Vanilla Frosting
Directions:
Heat oven to 350ºF (325ºF for dark 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, using water, oil and eggs. 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 in 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.
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