Cream Filling for Cupcakes
Wed, Feb 25, 2009
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 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 from the Joy of Cooking, then a second time with one from the Hersehy’s cookbook, and I frosted them with a simple one-bowl buttercream.
To fill the cupcakes, I used a wide star tip (size 21 is what I use) 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.
Cream Filling Enough to fill and decorate 24 cupcakes
2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla
Dissolve the salt in the hot water and allow to cool.
Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.
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Tags: Cream Filled Cakes, cream filled cupcakes, Hostess Cupcakes, how to make cream filled cupcakes, Little Debbie cupcakes
This is great! I made some chocolate cupcakes today and this is a great filling,!
I’m trying this! Yay!!
I tried this filling last night and it was AMAZING!!!! I WILL be making them again, and in the future I want to experiment with adding colors, flavors, etc.
Thanks so much!!
Anybody know if this filling freezes well in cupcakes?
This sounds great, and also simple!! I am excited to try this out. Has anyone tried it inside of a a cake ???
I had this recipe sent to me, needless to say I am running to the store to get the marshmallow cream so I can make these.
Could one use butter instead of shortening in the filling?
Ri – The butter gets a little too soft at room temp, but if that is not a concern feel free!
Thanks for the reply!
i tried this filling and it just tasted like shortening to me and my mom.
what chocolate buttercream frosting recipe did you use?
I tried this, and it was delicious! I will definitely be using this recipe again
thank u
Love this recipe and so does everyone I give them to. I use coconut & coconut extract to put in the filling and then garnish with coconut when they are frosted. YUMMMMM! Made them for Easter this year & put little jelly beans on top nested in the coconut. Got raves on them!! Thanks for a simple filling. All the ones I had tried previously were too time consuming & used gelatin which did NOT turn out good.
Im a professional decorator, and this is a really good cake filling as well. I made a chocolate cake with this filling and a chocolate butter cream. Its awesome. You could us this as a marshmallow buttercream as well. I even experimented making roses out of it and its the perfect consistency for decorating. thanks for this recipe.
Great recipe! I used butter flavored shortening, and added just a spoonful of Cool Whip…it tastes PHENOMENAL!
this looks really yummy. How do i make marshmallow cream, i dont get ready ones here.
Sorry this is such a late comment…
I will definitely try this filling recipe soon, as I have been wanting experiment with filled cupcakes for a while.
Just a question… Do you happen to remember what recipe you used for the frosting on the cupcakes in the picture? I’ve been on the search for an amazing chocolate frosting, and the pictures make this look absolutely perfect.
Thanks so much for sharing!
I just tried the filling. It was very good and easy to make. I simply cut out the center of the cupcakes, filled with the filling and plugged back the top with a piece I had cut out. My daughters are loving it and will definitely be a keeper of a receipe.
I love this recipe..although not a fan of shortening, I opted for cream cheese..about 4oz….Fabulous….I baked my triple chocolate cupcakes, filled them with this yummy and topped them with my cocoa cream cheese buttercream!! End result, a new cupcake flavor I call…Cup O’ Cocoa!!! I can’t keep them in stock!!! Thanks so much for sharing!!!
I made this last week and I didn’t like the flavor. It tasted like shortening. I think unsalted butter would work better. Maybe less butter and more marshmallow cream amd a little more vanilla.
For everyone asking about the chocolate buttercream frosting, I went to the Hersheys website as it was noted earlier in the recipe, and there is a recipe for “one bowl buttercream”. I tried it and it was fabulous!! Tastes like a french silk frosting. Will use this one over and over.
I decided to use this as filling for a cake. The cream filling tasted delicious but was so runny it kept oozing out between the cakes, and I am having trouble frosting it now.
I think I overbeat it. I kept waiting for it to get fluffy, but it seemed to get more watery. I used butter. Maybe that was the problem?
I broke the cardinal rule of trying a new recipe right before an event. Now I’m up late the night before my daughter’s birthday and I have to get this done before morning. Gotta figure out what to do now.
Any help for future reference?
I woud suggest you make a simple buttercream to fill the cakes. This filling is far too light to use to fill cakes. Also, the butter is the reason for the filling being watery. You really need shortening as it has the right body. Good luck!
This is the exact same recipe for the twinkie filling i use a large puppy feeding syringe(bought for the this purpose only not to feed a puppy) insert through top then frost
Use shortening
Can I use actual marshmallows instead of the mallow cream jar?
Casi, The marshmallow fluff is softer that regular marshmallows which gives it the right texture. I would not recommend regular marshmallows for this recipe.
This was just awful! It tasted just like shortening. I made a large batch of fresh banana cupcakes for a funeral and now I am stuck with cupcakes with holes in the center (I used an apple corer) I DID NOT want to fill them with buttercream frosting. I am so disgusted.