Skip to Content
Menu

Monogrammed Cream-Filled Cupcakes

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 23, 2022
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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 1 hr 35 min
  • Servings 24
  • Ingredients 8
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved