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Monogrammed Cream-Filled Cupcakes

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

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( 32 Ratings)

32 Ratings

5 Stars 88%

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Member Reviews ( 16 )

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Prep Time 30 min
Total Time 1 hr 35 min
Servings 24

Ingredients

Cupcakes

1: box Betty Crocker® SuperMoist® devil's food cake mix

: Water, vegetable oil and eggs called for on cake mix box

Filling

1: cup Betty Crocker® Whipped vanilla frosting

1/2: cup marshmallow creme

Frosting

1: cup Betty Crocker® Whipped chocolate frosting

1/2: cup semisweet chocolate chips

2: teaspoons corn syrup

3: tablespoons Betty Crocker® Whipped vanilla frosting

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Directions

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.
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.
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.
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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 220
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 25mg; 25%;
Sodium: 190mg; 190%;
Total Carbohydrate: 30g; 30%
(Dietary Fiber 0g 0% Sugars 21g 21% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 6%;

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 12/29/2012 8:38:01 PM REPORT ABUSE CalforniaGirl said:

Rating:

Delicious! Family loved, will make again & share recipe/website with family n friends :D

This reply was: Helpful Inspiring

Posted 5/23/2012 10:53:28 PM REPORT ABUSE KP92 said:

Rating:

yummy! take some time and effort, but these taste like hostess cupcakes when refrigerated :) will definitely make again!

This reply was: Helpful Inspiring

Posted 2/23/2012 8:19:17 AM REPORT ABUSE dustytinsley2 said:

Rating:

My family loves these. I have made them several times. I have made them exactly as the recipe says and then I have tried different flavors. Today I tried orange cake and added a half teaspoon of orange extract to the filling and used white chocolate chips and vanilla icing on top. Really good! I have also used white cake. I let them cool and then put the filling in a cake decorators bag with a large tip and stick it in the top of the cake and squeeze. works great and no mess. Thanks BC for the recipe we love it.

This reply was: Helpful Inspiring