Best Creamy Center Cupcakes Recipes

CREAMY CENTER CUPCAKES

Creamy Center Cupcakes image

My mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. -Caroline Anderson, Waupaca, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

Ingredients

1 package devil's food cake mix (regular size)
3/4 cup shortening
2/3 cup confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract
2 cans (16 ounces each) chocolate frosting

Steps:

Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

Nutrition Facts : Calories 363 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 262mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY CENTER CUPCAKES WITH FONDANT GLAZE

Creamy Center Cupcakes with Fondant Glaze image

A friend made these for a wedding shower. OMG there were none left. Have to say I had more than one. Begged her for the recipe so I could share it.

Provided by Brenda Newton

Categories Other Desserts

Time 1h20m

Number Of Ingredients 13

Ingredients

1 pkg devil's food cake mix
3/4 c shortening
2/3 c confectioners' sugar
1 c marshmallow cream
1 tsp vanilla
1/4 tsp almond extract
FONDANT GLAZE
1/2 c water
1/4 c corn syrup, light
5 c confectioners' sugar, whisked before measuring
4 oz chocolate, unsweetened squares, finely chopped
TO MAKE BOTH CHOCOLATE AND VANILLA, DIVIDE THE FONDANT INTO 2 BOWLS AT THE END OF STEP 2. STIR IN 2 OUNCES OF CHOCOLATE INSTEAD OF 4. IF THE CHOCOLATE VERSION BECOMES TOO THICK, THIN IT BY WHISKING IN 1/2 TEASPOON OF HOT WATER AT A TIME UNTIL THE
DESIRED CONSISTENCY IS REACHED.

Steps:

1. Prepare and bake cake mix according to package directions for cupcakes, using paper-lined cups. Cool for 10 minutes before removing from pans to wire rack to cool completely.
2. Meanwhile in a large mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well.
3. Insert a very small pastry tip into a pastry or plastic bag; fill bag with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount.
4. Fondant: Place water and corn syrup in a medium saucepan, stir to combine, and bring to a boil over medium heat.
5. Remove from heat and whisk in confectioner's sugar, 1 cup at a time, until fondant is completely smooth, creamy white, and lump free. Fondant is ready to use in this liquid form, or you can follow next step to turn into chocolate fondant.
6. For chocolate fondant, stir in chopped chocolate. Allow to stand for a few minutes to allow residual heat to melt chocolate. If it isn't melting, or mixture is too thick, place over very low heat and gently stir until melted and smooth. Fondant is ready to use. The temperature might have to be adjusted. If the fondant glaze is too warm, it will be too runny. If is is too cool, a crust will form. Cool it just enough so that it falls from a spoon slowly, but is still liquid. Pour over cupcakes(Rewarm after storing until it reaches desired consistency.)