Creme Filled Cupcake Recipe

I made this recipe for the second time last week.

1 (18 ¼ ounces) devil’s food cake mix

2 teaspoons hot water

¼ teaspoon salt

1 jar (7 ounces) marshmallow crème

½ cup shortening

1/3 cup confectioners’ sugar

½ teaspoon vanilla


1 cup (6 ounces) semisweet chocolate chips

¾ cup heavy whipping cream


  1. Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely.
  2. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow crème, shortening, confectioners’ sugar and vanilla until light and fluffy; add the salt mixture.
  3. Use a pastry bag or cut a small hole in the corner of a storage or freezer bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the top to fill each cupcake.
  4. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency.
  5. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store cupcakes in the refrigerator.
The Ganache and creme filling ready to go

This is from the Taste of Home Cupcakes for Every Season small cookbook.

I wish I’d remembered to take pictures the first time I made these cupcakes. They were a little prettier that day.

This time around the Ganache was a little thin and didn’t cover the spot where the cream was put in very well. I think it was thin either because it was so hot that day or because the cream I used wasn’t heavy whipping cream. They still tasted great. My son likes the Ganache because it isn’t as sweet and it has more flavor than regular icing. My daughter likes it because she likes almost anything chocolate.

It’s a little hard to tell when you have enough cream in the cupcakes. Usually the cupcake swells just a tiny bit and then I stop. Every once in a while it doesn’t swell and if you keep pushing creme in, the cupcake will end up looking like this

Other than that they were really easy to make and even the uncle who doesn’t like cupcakes wanted me to give his wife the recipe.


Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

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