Monogrammed Cream-Filled Cupcakes

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

Prep Time

Minutes

Total Time

1:35

Hr:Mins

Makes

cupcakes

Cupcakes

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

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

Filling

cup Betty Crocker® Whipped vanilla frosting

1/2

cup marshmallow creme

Frosting

cup Betty Crocker® Whipped chocolate frosting

1/2

cup semisweet chocolate chips

teaspoons corn syrup

tablespoons Betty Crocker® Whipped vanilla frosting

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.
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.
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.
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.

Makes 24 cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

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 Information:

1 Serving (1 Cupcake)

Calories 220

(Calories from Fat 90),

Total Fat 10g

(Saturated Fat 3g,
Trans Fat 1g),

Cholesterol 25mg;
Sodium 190mg;
Total Carbohydrate 30g

(Dietary Fiber 0g,
Sugars 21g),

Protein 1g;

Percent Daily Value*:

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.

Monogrammed Cream-Filled Cupcakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens