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Dreamy Cream-Filled Cupcakes

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A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.

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Ingredients

1
box Betty Crocker™ Super Moist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2
containers Betty Crocker™ Whipped fluffy white frosting
1/2
cup miniature semisweet chocolate chips
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Steps

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  • 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. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • 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
    Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Expert Tips

  • Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.

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