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Chocolate-Marshmallow Cream-Filled Cupcakes
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Decadent chocolate cupcakes filled with fluffy marshmallow, irresistible and easy to make.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 3/4 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup marshmallow creme
  • 1 tub (16 oz) Betty Crocker™ Original Rainbow Chip Frosting
Instructions:
  • Preheat oven to 375°F (350°F for dark or nonstick pans) and prepare cake mix as instructed on the box to make 24 cupcakes. Let cool for 10 minutes, then transfer to cooling racks. Allow to cool completely for about 30 minutes before serving.
  • Using a melon baller or spoon, carefully remove the center of each cupcake, creating a 1-inch deep well.
  • Combine 3/4 cup fluffy white frosting with marshmallow creme in a small bowl. Transfer the frosting mixture into a resealable heavy-duty food-storage plastic bag, pushing it into one corner. Snip about 3/8 inch off the corner of the bag. Fill each cupcake with about 1 tablespoon of the filling by gently squeezing it into the center.
  • Mix the Topping ingredients in a small bowl and spread over the cupcakes. Store the cupcakes loosely covered.

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