Cream-Filled Cupcakes

I am totally obsessed with these cupcakes, and for good reason!

If you love those sinfully delicious chocolate snack cupcakes with the perfect white swirls on top and the delightful cream filling then my tricky copycat recipe is for you!

This recipe is extra sneaky because I like to save myself some trouble and use a cake mix and store bought frosting. If you don’t like the idea of using those items then feel free to use your favorite chocolate cupcake recipe and marshmallow frosting. I won’t feel bad!

When I first tried these cupcakes I ate half of them in one sitting and then made another batch, they are that good!

Cream-Filled Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print


  • Cupcakes
    • 1 box milk chocolate cake mix and ingredients listed on box
  • Filling
    • 1- 1 1/2 cups marshmallow frosting
  • Frosting
    • 1 cup milk chocolate frosting
    • 1/2 cup semisweet chocolate chips
    • 1 tablespoon corn syrup
  • Design glaze (optional)
    • 1 cup powdered sugar
    • About 2 tablespoons milk

Directions: Bake the cupcakes according to the package directions, you should wind up with about 24 cupcakes. When baking the cupcakes grease the cupcake pan with baking spray so they will easily come out of the pan without using cupcake liners. Allow the cupcakes to cool completely before filling or frosting. If the cupcakes baked unevenly slice off the top and eat them as a snack!

To fill the cupcakes add the marshmallow frosting to a piping bag fitted with a filling tip and insert the tip into the top of the cupcake and fill the cupcakes being careful not to overfill. You will feel them bulge just a bit.

For the chocolate topping add the chocolate frosting, chocolate chips, and corn syrup to a microwave safe bowl and heat in the microwave for 30 seconds, stir, and then continue heating in 15 second intervals until everything is melted and smooth. To frost the cupcakes dip the top of the cupcake into the chocolate mixture, allow the excess to drip off and use an offset spatula to smooth over any holes or lumps. Set the coated cupcake off to the side and allow the chocolate topping to harden, 15-20 minutes.

If you want to add a white design to the top of the cupcake whisk the powdered sugar and milk together until the mixture is smooth and fluid but still very thick. You want to be able to pipe the frosting but not have it run all over the top of the cupcake. If you find that the glaze is too thin just add more powdered sugar, and vice versa with milk if it is too thick. Add the glaze to a piping bag fitted with a tip and pipe your design on the top of the cupcake. The glaze will dry and harden within 5-10 minutes.

Step-by-Step Photos


My version of these cupcakes makes it extra easy to get the same delicious taste as the snack cupcakes you know and love, but saves you a trip to the grocery store and saves you some $$$.

Simply start by preparing the chocolate cupcakes according to the package directions. Grease the pan before baking these cupcakes so they will easily come out without having to use cupcake liners.


I pulled out my handy-dandy heart shaped silicone mold to make some of these cupcakes ultra-super-dooper-adorable! With Valentine’s Day coming up I felt the need to make something extra girly and delicious.

Also, as you can see I shaved off the top of my cupcakes to give myself a smooth surface to work with. And because they baked a little unevenly. It was my fault, I greased the cupcake mold too much.

Oh well.

If your cupcakes bake with a smooth rounded top then you can definitely skip this step.


Grab a piping bag with a filling tip and fill the bag with the marshmallow frosting. If you don’t have a filling tip you can use a regular tip, just push it in farther.


Insert the tip into the cupcake, about halfway through. Don’t poke a hole all the way through the cupcake! Whoops!

It is best to hold the cupcake in one hand while you use the other hand to squeeze the piping bag to push the filling into the cupcake. Rotate the cupcake slightly all around to get as much filling in there as possible. You will feel the cake begin to bulge just a bit, stop before it bursts and everything will be right with the world.

If a cupcake bursts angels will cry… While that may be an exaggeration I can tell you the elastic band on my sweat pants definitely cried when I had to eat two exploded cupcakes while making these.

I also may or may not have overfilled them on purpose. I like to push the limits.


All filled and fantastic!


Now for the wonderful chocolate glaze/frosting for the top. I don’t know whether or not to call this frosting or a glaze. It hardens just enough so you can touch it but is still tender enough to bite through without a crunch. I found this idea from the Betty Crocker website, what would we do without Betty?

All you need is half a cup of semisweet chocolate chips, half a cup of chocolate frosting, and 1 tablespoon light corn syrup. Simple!


Microwave everything for 30 seconds and give it a good stir. As you see, it is still pretty lumpy.

Continue to microwave the frosting/glaze in 15 second intervals, stirring between each interval, until it is completely smooth.


Perfect, om nom!


Take those gorgeous cream-filled cupcakes and dip them into glaze/frosting to coat the top. Allow the excess to drip off and try to resist the urge to eat the cupcake right now.


If the frosting/glaze looks lumpy or uneven you can grab an offset spatula or butter knife to smooth the top. Set the glazed/frosted cupcakes off to the side to harden.


Now, if you’d like to add a decoration to the top take 1 cup of powdered sugar and add 1 tablespoon of milk at a time until the glaze is smooth and thick. It should be pipe-able but not runny.


After a short while the glaze/frosting should be set and you can touch it without making a mess. And if you accidentally check the cupcake too soon then you’ll just have to eat that one too I guess.


Fill another piping bag with the fresh glaze and go to town decorating the cupcakes.


I attempted to recreate the classic swirl but my glaze was just slightly too runny and they turned out a little blobby… but still wonderfully delicious! I ain’t even mad.


I made these tasty treats for the super bowl party we attended and they were a mighty big hit! I’m pretty sure some of the kids had 3 or 4 cupcakes.


These tasty chocolaty treats complete me and will definitely find a place at our Valentine’s day dinner.


I’m in love with my heart shaped silicone mold, it also completes me.

Right now, you can find heart shaped everything all over the place. I have seen heart shaped bakeware at Target, Walmart, or basically any craft store that also carries baking supplies. Gotta love it!



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