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Chocolate-Marshmallow Cream-Filled Cupcakes

Betty Crocker Kitchens
Updated May 12, 2015
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Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!

Chocolate-Marshmallow Cream-Filled Cupcakes

  • Prep Time 30 min
  • Total 1 hr 15 min
  • Servings 24
  • Ingredients 6
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Ingredients

Cupcakes

Topping

Instructions

  • Step 
    1
    Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
  • Step 
    2
    Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
  • Step 
    3
    In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
  • Step 
    4
    In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use other flavors of cake mix; try strawberry, rainbow chip or lemon.
  • tip 2
    To fill cupcakes, you can also scoop out the top of the cupcake with a melon baller or spoon, and squeeze filling into cupcake.
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