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Monogrammed Cream-Filled Cupcakes
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Prep Time: 30 minutes
Total Time: 1 hour 35 minutes
The key to silky frosting? Fill and dunk chocolate cupcakes in warm, luscious frosting.
Ingredients:
1cup from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
1/2 cupmarshmallow creme
1cup from 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
1/2 cupsemisweet chocolate chips
2teaspoons corn syrup
3tablespoons from 1 tub (12 oz) Betty Crocker™ Whipped Vanilla Frosting
Instructions:
Preheat your oven to 350°F (325°F for dark or nonstick pans) and line 24 regular-size muffin cups with paper baking cups. Follow the instructions on the cake mix box to make the batter for 24 cupcakes. Bake as directed. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely for about 30 minutes.
Using the round handle of a wooden spoon, carefully create a deep 1/2-inch-wide indentation in the center of each cupcake, being careful not to go all the way to the bottom (wriggle the end of the spoon in the cupcake to widen the opening). In a small bowl, combine 1 cup of vanilla frosting with marshmallow creme. Transfer the mixture into a small resealable plastic bag. Cut a 3/8-inch tip off one bottom corner of the bag. Insert the tip of the bag into each cupcake and gently squeeze to fill.
Place chocolate frosting, chocolate chips, and corn syrup in a small microwavable bowl. Microwave on High for 30 seconds, then stir. Microwave for an additional 15 to 30 seconds, then stir until smooth. Dip the top of each cupcake into the frosting and allow it to set.
Transfer 3 tablespoons of vanilla frosting into a small resealable plastic bag. Cut a tiny hole in one corner of the bag. Use the bag to pipe initials or a decorative design on each cupcake. Store the cupcakes loosely covered.