Monogrammed Cream-Filled Cupcakes

Name: Monogrammed Cream-Filled Cupcakes
Prep time: 30 min
Total time: 1 h 35 min
Yield: 24
Ingredients: 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix; Water, vegetable oil and eggs called for on cake mix box; 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting; 1/2 cup marshmallow creme; 1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting; 1/2 cup semisweet chocolate chips; 2 teaspoons corn syrup; 3 tablespoons from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting

Ingredients:8
Servings:24

By Betty Crocker Kitchens(Opens in a new tab)Updated 05/23/2022

Monogrammed Cream-Filled Cupcakes

Ingredients:8
Servings:24

What's the secret for the smooth frosting? Indulgent chocolate cupcakes are filled, then dipped into warm frosting.

Monogrammed Cream-Filled Cupcakes

Prep time:30 min
Total time:1 hr 35 min
Ingredients:8
Servings:24

Ingredient

Cupcakes

1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
Water, vegetable oil and eggs called for on cake mix box

Filling

1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1/2 cup marshmallow creme

Frosting

1 cup from 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
1/2 cup semisweet chocolate chips
2 teaspoons corn syrup
3 tablespoons from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting

Instructions

Step 1
Heat oven to 350°F (325°F for dark or 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. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

Step 2
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.

Step 3
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 into frosting. Let stand until frosting is set.

Step 4
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. Store loosely covered.

Recipe Tips

If you have a melon baller, use it to make the indentations in the cupcakes.
Dipping the cupcakes into frosting is easiest if there’s plenty of frosting, so you may have frosting left. Frost graham crackers with the rest of it for a treat later.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Facts

Nutrition facts are not available for this recipe

Loading component...

Related Recipes

Dreamy Cream-Filled Cupcakes
4.4 out of 5 stars, average rating value out of 131 reviews.
Chocolate-Marshmallow Cream-Filled Cupcakes
4.9 out of 5 stars, average rating value out of 7 reviews.
Pecan Pie-Filled Chocolate Cupcakes
5.0 out of 5 stars, average rating value out of 2 reviews.
Red Velvet Cupcakes with Cream Cheese Filling and Frosting
3.8 out of 5 stars, average rating value out of 60 reviews.
Turkey Cupcakes
4.6 out of 5 stars, average rating value out of 321 reviews.
Chocolate Cupcakes with Penuche Filling
4.1 out of 5 stars, average rating value out of 37 reviews.

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Recipe Tips

If you have a melon baller, use it to make the indentations in the cupcakes.

Dipping the cupcakes into frosting is easiest if there’s plenty of frosting, so you may have frosting left. Frost graham crackers with the rest of it for a treat later.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Loading component...

Monogrammed Cream-Filled Cupcakes

Monogrammed Cream-Filled Cupcakes

Monogrammed Cream-Filled Cupcakes