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!
how can they be too salty? it’s just chocolate chips and heavy cream
Very disappointed in this. Both of these were so runny it was unusable and no amount of beating made them fluff up. Also the filling recipes tasted like nothing but butter. I think everything needs adjusting.
That seems so good amazing or great amazing what ever you think I am a baker as well in training and I am amazing at it,maybe better than you
Hi Cassie, I am so sorry I have realized you must use the national leading brand. The others break down.
I just finished making this filling (to use in a cake). I followed the recipe to a T and it was extremely runny and way too salty. It never even got close to being fluffy. Very disappointed with this!
Hi Brittany, you can add in more chocolate if needed. But first try chilling the mixture, then beating it. It should whip up into a yummy frosting. I didn’t have any trouble running after they set at room temperature. I wouldn’t let them set out too long though for food safety reasons. Also everyone I have found not to use the store brand of marshmallow cream, as it tends to break down. Hope this helps!
I ran into the same problem as Sherill. Both the cream and the Ganache came out soo runny. I would’ve preferred to just add the marshmallow filling and bought chocolate icing vs using this. Its all just too runny and messy. I’m trying to refrigerate the ganache now to see if it will solidify any but Im sure after being at room temp. for a bit it’ll just start to run again.
Try cutting the heavy cream in half so the ganache won’t be so runny.
How do you get the hole in the cupcake? Like before you put the filling in?
Hi! Me again!
One more question then I’ll stop emailing. I used regular butter in the filling. Should I have used unsalted butter? As you can tell, I’m just learning to bake.
I made your cream filled chocolate cupcakes with chocolate ganache frosting and they taste amazing but both the filling and the frosting are very runny. I followed your recipe exactly. What am I doing wrong? Am I not beating it enough? I have everything in the fridge right now to see if that helps.
OMG – these look so amazing!!!!
The cupcakes look delicious. I’m definitely going to try them out and wrap them up in nicely decorated cupcake boxes and gift them to my niece and nephew. They’ll going to love them. Thanks for the recipe.
wow. this looks outstanding. i can’t wait to make it. Thanks for the delicious recipe.
Recently I went to a birthday party. The cake was cupcakes like these in all different flavors and colors. It was a beautiful and delicious party. Thanks for showing me how to do it.