Reviewed: Nov. 6, 2009

We love this recipe! My whole family loves these cupcakes, they are requested for all special occasions (I'll be making them again today for my husband's birthday). Friends who have had them say they're filled with awesome. After the first batch, I thought they were a little too oily, so I reduce the amount of oil, and substitute applesauce (1/2 cup of oil, 1/2 cup applesauce). We've also added coffee syrup or chocolate syrup to the filling for a different flavor. We top these with the satiny chocolate glaze. They taste just like Hostess filled cupcakes! Enjoy!

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ScorpioGrrl75

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Reviewed: Oct. 25, 2009

alrighty, first things first, just used the filling rec.. Choc. might have been more suitable but any box cake mix will work... Great recipe... 1St tip WAIT till they cool COMPLETELY before adding filling. If you don't you'll make the mistake like I did and the cupcake will SOAK up your filling. I LOADED my cupcakes with filling, but the naxt day when you took a bite there was BARLEY any filling there. LET COOL and LOAD IT UP! Second, If your frosting, pipe right through the top and just frost over.. I didn't have a piping bag so... I took a plastic straw and cut it about 1 inch long, Took a large freezer bag and poked the straw through the corner, kinda loose so at the bag tip I scotched taped it tight, add frosting and squeeze. Worked PERFECT. Easy to work with different options with this recipe.

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Oct. 25, 2009

absolutely YUMMY!

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Purrple

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Reviewed: Oct. 25, 2009

Thanks for the inspiration! I have a recipe for a ho ho cake that I used for these cupcakes. Very cute and fun idea! A little messy, but I was expecting that :)

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 10, 2009

The cream filling in this is to die for. I doubled it after reading some reviews but I had a ton left over. Of course, I used a mechanical pastry bag to fill the cupcakes and not as much filling went in as I had hoped, as I later found out, so doubling the filling is probably a good idea. Next time I'll definitely try to get more in. I also used the frosting recipe that another reviewer posted, and used left over cream filling to make the squiggly line. I really enjoyed the actual cake part of it as well, so I'm not sure why other reviewers didn't like it so much. I would definitely use the cream filling for other cupcakes as well. Very very yummy!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Oct. 4, 2009

These are great! I made them for a friend that just had surgery and they made her seem all better! They are amazing!!! Yummy :)

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Yummy96

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Reviewed: Sep. 3, 2009

Awesome cupcakes!!! The turned out beautifully. Brought them to work and everyone raved about them. Followed the recipe to a to a T with the exception of the filling...used all butter. I also decreased the oven temp to 350 (which I do with most of my baking)and they baked for 15 minutes. Will be making these again for sure. Might even try to change things around a little. Maybe I'll try a peanut butter filling. Yum-O!

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Jessi

Cooking Level: Expert

Home Town: Tabernacle, New Jersey, USA

Living In: Maple Shade, New Jersey, USA

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Reviewed: Aug. 22, 2009

my cupcake was more like a fudgecake. They were gummy and light in color. They didn't look anything like the picture. I too followed the directions to a T...my batter was very liquid like. I thought it was weird looking when I was pouring them into the muffin pan.

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Christina

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Reviewed: Aug. 16, 2009

I am so thrilled I found this recipe. It is perfection! I have made this several times now. My friends always compare it to the big NYC cupcake bakeries and declare these are BETTER!

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shellyteachesk

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Reviewed: Jul. 23, 2009

These are great! I followed the recipe to a T, the only exception being I used 1/2C butter for the filling instead of half butter, half shortening. The lightly sweet cupcake paired with the super sweet cream is delicious. I am so glad I was not swayed by some other reviewers' opinions of the cake as dry or not chocolatey enough; it was perfect for this application- so much better than a store bought mix, plus it makes more! I was surprised by how easy and fun it was to fill the cupcakes with the pastry bag. I went in from the top and covered the hole with a chocolate glaze. Can't wait to watch how fast they go at the bake sale tomorrow!

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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 11, 2009

This recipe is outstanding! I adjusted the recipe to make 12 instead of 36 cupcakes. I used milk chocolate frosting, so yummy! I also used a vegetable peeler to cut a tiny plug out of the top to fill with the cream. It was much easier than going through the bottom.

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Andrea

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Reviewed: Jul. 1, 2009

I am only giving 4 stars as I didn't make the cake or frosting, just the filling. I split the cupcakes from the top, put all the filling in a plastic ziplock with the corner cut out and piped the filling in. Next time I will try the apple corer, as I think I could control the amount each was filled better. I will try all the recipe the next time and rerate. The filling is wonderful, btw, well worth making.

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Kim

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Reviewed: Jun. 27, 2009

I really wish I knew what I did wrong here. I followed the recipe to a T, and mine were light, light brown with no chocolate flavor and hard as a brick. Not good. I am thinking it HAS to be operator error since it has so many GOOD reviews. Just wish I knew. Not sure I will try again tho. Mine were bad enough my kids wouldn't even eat them. If I try again, I will re-rate them.

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wishiwasabarbie2

Cooking Level: Intermediate

Home Town: Bartlett, Tennessee, USA

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Reviewed: Jun. 9, 2009

Really delicious cupcakes! I had no trouble filling them. I used a tip with a large hole, and filled from the top. Used the Satiny Chocolate Glaze from this site to top them. They looked beautiful. The cupcake is not too sweet or rich, so it's perfect with the filling. I've made these several times, this is now one of my go-to cupcake recipes! So much more special than a plain cupcake.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Jun. 8, 2009

The cupcake and the frosting tasted great, but it was more work than what it was worth. I could not tell how much cream I was piping into the top of the cupcake. Like others, I piped through the top and then frosted them. I doubt I would make this again. Cute though.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: May 30, 2009

Lovely. Filling the cupcake was kinda difficult. Other than that it was wonderful! Quick, easy and yummy! Kids loved it! Thanks for the recipe!

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Thais

Cooking Level: Intermediate

Living In: São Paulo, São Paulo, Brazil

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Reviewed: May 16, 2009

Note: I'm only rating the filling, as I used a different recipe for the cupcake. I found the filling to be waaayyy too sweet. It's basically just icing piped into the cupcake. I had expected something a little lighter and creamier in flavor with a whipped texture. The sweetness is just completely overwhelming.

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mhensley

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Reviewed: May 15, 2009

I'm not a very good cook, so I expected the recipe to turn out so-so b/c of my abilities. I was so surprised when this turned out great. My 10 and 7 yr old helped. I love the cake recipe itself and will use it to make any chocolate cupcakes from now on. Also, stuffing the cupcakes was easy with a syringe (unsure about my spelling). Thanks for the recipe and new found confidence in my cooking, LOL.

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jennifer O.

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Reviewed: May 12, 2009

I was wary at first because the cake part didn't seem sweet enough and the filling was way to sweet. I did the recipe as is, and am glad. They turned out delicious! The two balanced each other out perfectly. I did cut a "core" from each cup cake and filled with a pastry bag from the top. I also used the Satiny Chocolate Glaze recipe on this website for the frosting, just dunk the cupcakes in for a smooth surface. I used white chocolate chips and the glaze recipe for the decorative top. My boyfriend took them into work and they devoured them! Thanks for the recipe!

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tinagail

Cooking Level: Intermediate

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Reviewed: May 12, 2009

I used the recipe without filling the cupcake....Bad idea. The cake is a little on the bland side and not so rich and I think that's what makes it work with the cream filling. I did make some cupcakes with the filling that what sooooo good. So 3 stars without the filling. 4 stars with! Thanks for sharing the recipe.

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