Cream-Filled Chocolate Cupcakes

This recipe comes directly from  The recipe is called Monogrammed Cream-Filled Cupcakes on their website.  I changed it to look like the traditional Hostess Cupcakes.  Growing up, I didn’t have a lot of cakes or cupcakes at my home.  Mom was into pastries, buttery goodness.  When I grew old enough to cross the street to the local supermarket, I remember buying Hostess Cupcakes.  I continued purchasing them through my teenage years.  A few years back, I thought to try them again, for old time’s sake.  Well, let me tell you, either my mind has enhanced my memory or they have become tasteless.  So, I was pretty excited to come across this recipe.  It is in no way, shape or form healthy.  It’s not from scratch but it brings back so many memories and it tastes so much better than the commercially made ones.

I made these often when I taught high school.  Teenagers love them.  It’s just so cool to have the cream filling in the cupcake.  It’s a little time consuming but still quick and easy. I have promised myself that one day I will create a recipe from scratch but for now, they do the trick.  I hope they bring you good old or new memories.





1 box Betty Crocker SuperMoist Devil’s Food Cake Mix (I have substituted for any chocolate cake mix.)

1/4 cup Vegetable Oil

3 Eggs



1 cup Betty Crocker Whipped Vanilla Frosting

1/2 cup Marshmallow Creme


1 cup Betty Crocker Whipped Chocolate Frosting (Any chocolate frosting will also work.)

1/2 cup Semisweet Chocolate Chips

2 tsp. Corn Syrup

3 Tbl. Betty Crocker Whipped Vanilla Frosting


Preheat the oven to 350 degrees.  Place cupcake liners in 24 regular-size muffin cups.  Make and bake the cake mix as directed on the box.  Cool in pan 10 minutes.  Remove from pan to cooling rack.  Cool completely, about 30 minutes.


With the handle of a wooden spoon, make deep indentation in center of each cupcake.  Be careful to not go through the bottom.  You can wiggle it inside to create a bit of a crater.


In a small bowl, mix Vanilla Frosting and the Marshmallow Creme.  Spoon into a small Ziploc plastic bag.  Cut 3/8 inch tip off on corner of bag.  Insert tip of bag into each cupcake and squeeze to fill.


In small microwavable bowl, microwave Chocolate Frosting, Chocolate Chips and Corn Syrups uncovered on High for 30 seconds.


Stir.  Microwave 15 to 30 seconds longer, stir until smooth.


Dip top of each cupcake into frosting.  Let frosting set.


Spoon 3 Tbl. Vanilla Frosting into a small Ziploc plastic bag.  Cut tiny tip off 1 corner of bag.  Pipe decoration on each cupcake.


Share with your loved ones.  Happy Valentine’s Day!

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