This recipe is not specifically for cupcakes, but it is REALLY good in cupcakes.
I found a recipe on the most excellent blog Nosh With Me for Oatmeal Cream Pies. I loved those plastic wrapped cookie sandwiches when I was a child so I knew I had to try them. The pies were good, but it was the filling that grabbed my attention. I wondered, how it would work if piped into the center of a cupcake? So, I tried it out.
If you like those cream filled cakes you can get at the grocery store then your head will explode for these. Use whatever chocolate cupcake recipe you like best. I made one batch with a recipe from the Joy of Cooking, then a second batch with a recipe from the Hersehy’s cookbook. I frosted them both with a simple one-bowl buttercream. To fill the cupcakes I used a wide star tip (size 21 is best) attached to a coupler on a piping bag. I just pushed the tip into the top of the cupcakes and pressed about a tablespoon of filling inside. If you do not have a piping bag you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling, then top with the cake you cut out. Try them, you will not regret it.
- 2 teaspoons very hot water
- ¼ teaspoon salt
- 1 – 7 ounce jar marshmallow cream
- ½ cup shortening
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
- In the work bowl of a stand mixer add the water and salt. Stir to dissolve the salt in the hot water and allow to cool.
- Add the marshmallow cream, shortening, powdered sugar, and vanilla to the salt water mixture and whip on medium speed until the mixture becomes fluffy fluffy.
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