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Chocolate-Marshmallow Cream-Filled Cupcakes

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Chocolate-Marshmallow Cream-Filled Cupcakes
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 24
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Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Updated May 12, 2015

Ingredients

Steps

  • 1
    Heat oven to 375°F (350°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
    Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • 3
    In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • 4
    In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use other flavors of cake mix; try strawberry, rainbow chip or lemon.
  • tip 2
    To fill cupcakes, you can also scoop out the top of the cupcake with a melon baller or spoon, and squeeze filling into cupcake.

Nutrition

260 Calories, 11g Total Fat, 1g Protein, 37g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
16%
Trans Fat
1 1/2g
Cholesterol
25mg
8%
Sodium
220mg
9%
Potassium
55mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
0g
0%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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