Dreamy Cream-Filled Cupcakes

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

Mmmmmm. I don’t know about you, but a cupcake is just one of those foods that has the power to make my day better, no matter what. Add a cream center and by god, I’m set for the week. These cupcakes are sinfully delicious! I made them with a buttercream filling and icing. I think the next time I’ll try a chocolate ganache on top instead just for kicks (think hostess cupcakes). Being the caffeine chicken that I am though (too much caffeine and I’m up thinking about cupcakes all night instead of sleeping), I just couldn’t bring myself to put that much chocolaty goodness into one place. That doesn’t mean you can’t though!


  • 1 box Betty Crocker® SuperMoist® devil’s food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1 1/2 containers Betty Crocker® Whipped fluffy white frosting
  • 1/2 cup miniature semisweet chocolate chips


  1. Heat oven to 350°F (325°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.
  2. 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.
  3. Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Chocolate Cheesecake

Recipe and Photo credit:tablespoon / CC BY-NC-ND

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