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Dreamy Cream-Filled Cupcakes

By: Betty Crocker®

"A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise."

Rate/Review | Read Reviews (5)

Prep Time:
30 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 cupcakes

Ingredients

1 (18.25 ounce) package Betty Crocker® SuperMoist® devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 1/2 (12 ounce) containers Betty Crocker® Whipped fluffy white frosting
1/2 cup miniature semisweet chocolate chips

Directions

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Footnotes

High Altitude (3500-6500 ft): Follow High Altitude directions on box for cupcakes.
Variation: Instead of sprinkling with chocolate chips, drizzle with melted chocolate. In small microwavable bowl, microwave 1/4 cup miniature semisweet chocolate chips and 1/2 teaspoon shortening uncovered on High just until mixture can be stirred smooth. Place in small food-storage plastic bag; cut off small corner of bag. Drizzle over frosted cupcakes.