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These cupcakes are everything I love —chocolate cake, fluffy cream filling and rich frosting!
Chocolate Cupcakes with Cream Filling and Whipped Chocolate Ganache Frosting
Make your favorite chocolate cupcakes or prepare purchased cake mix. Let cupcakes cool.
1 – 7 oz container of marshmallow cream (not store brand, for some reason I have had the store brands break down. Go for the name brand when making this recipe.)
1/2 cup softened butter
1/3 cup powdered sugar
1 tablespoon water
1/4 teaspoon salt
With electric mixer beat ingredients together until fluffy. Add in a few drops of red food coloring if you like pink filling like we do!
Attach a large tip to pastry bag and fill with cream. Insert tip into cupcake and fill until cupcake slightly expands.
12 oz semisweet chocolate chips
1 cup heavy cream (must be heavy cream — half and half will not work)
Place chocolate chips into a bowl and pour cream over the top. Heat in microwave until chips are soft. Allow mixture to sit a minute to continue melting the chips. Stir well. Let mixture come to room temperature. With electric mixer beat until fluffy. Fill pastry bag with large star tip and pipe onto cupcakes.
Enough frosting and filling for 12-15 cupcakes depending on your frosting and filling style.
These cupcakes won’t last long!
The cream filling was ok, needs more vanilla to take away the marshmallow taste but was ok. Made way more than needed so have to make more cupcakes to use up. Ganache was too rich for me and I keep putting it in fridge to cool, still not fluffy. Will definitely NOT make this again.
Trish Travis says
I made the creme filling and it turned out perfectly… I omitted the salt because I used salted butter- I used my cupcake gadget that removes the core and used my small cookie scoop to fill… worked perfectly.
That be cream filling was seriously the best I have ever tasted! I am going to be using it as be my permanent cake/comye frosting. So good!
I made both, the cream filling and chocolate panache frosting. I loved the filling, it was great. However, the frosting was terrible. It was much too soft! I had to put it in the fridge for an hour before I could get it to firm up. Then when you did frost the cupcakes it would melt and be back to a Soupy mess. Never use it again.. the flavor was good, just way to soft!!! Disappointed.
Carolyn mohler says
How do you have to beat this about
Chocolate Ganache frosting has to be cooled in the fridge until very firm, THEN you can take it out and beat it. Don’t just let it cool on the counter till cool.
So sorry Dorene, for some reason this recipe can’t be made with the store brand of marshmallow cream. It breaks down and doesn’t have the right consistency. Is that the problem you were having?
Dorene Wagler says
I agree with you. I made this and very disappointed!! Had the exact same problem