Filled Cupcakes

These take a bit of work, but they are SUPER delish! Those of you who know Skylar, know what happened when I gave her one of these. NEVER again will I give her a full one!
Even though these take a bit of work, they are soooooo good! I took the extra ones I had to IN to give to dad. It was his birthday cake! :) He really liked them too!




Ordinary chocolate cupcakes...


Fill them up...


Spread some homemade special icing on the top...


Make some type of design in white icing on top of the chocolate..



Yummy!!! :oP




Filled Cupcakes

Cupcakes:
1 box Duncan Hines chocolate cake mix
3 eggs
1/2 cup vegetable oil
1 1/3 cups water

Filling:
1 7 oz jar marshmallow creme
1/3 cup shortening
3 to 4 tablespoons powdered sugar
1/4 salt
1 teaspoon water
1/2 teaspoon vanilla

Chocolate Frosting:
1 cup sugar
1/3 cup cocoa powder
1/4 teaspoon salt (rounded)
1/3 cup very hot water
1 1/2 teaspoons vanilla
1 1/4 to 1 1/2 cups powered sugar, sifted

White Frosting:
1/3 cup powered sugar, sifted
1 teaspoon milk

Make cupcakes according to box directions. Put on wire rack to cool.
As they are cooling, prepare the filling by combining 1/4 teaspoon salt with 1 teaspoon water in a small bowl or cup. Microwave for 10 to 20 seconds on high, then stir until the salt is dissolved.

Beat the marshmallow creme with shortening in a medium bowl with a mixer until smooth and fluffy. Add the powered sugar, salt and water mixture, and vanilla, beat well.

When the cupcakes have cooled, insert a toothpick in the top of cupcake and swirl it around to make room for the filling. Fill each cupcake with about 2 teaspoons filling.

For the chocolate frosting, measure 1 cup of sugar and 1/3 cup of cocoa powder into a deep 1 1/2 or 2 quart glass bowl. Add a rounded 1/4 teaspoon of salt and mix the ingredients together.

Add the 1/3 cup of very hot water and the vanilla to the mixture and stir until all ingredients are mixed well combined.

Loosely cover the glass bowl with saran wrap and microwave at 50% power for 2 minutes. Stir carefully to dissolve the sugar. Cover the bowl with the plastic wrap, but make sure it's on tight this time. Microwave on high in 30 second increments (to avoid boiling over, and it will!) for 2 minutes. The mixture should begin to bubble, but watch it carefully so that it won't boil over. Remove the mixture from the microwave and poke holes in the plastic wrap with a tooth pick to let the steam escape. Let sit for 15 minutes.

Carefully uncover the bowl (it will be very hot, so BE CAREFUL!!!). Stir in the sifted powdered sugar 1/2 cup at a time. Mix thoroughly after adding each 1/2 cup. You may need to add a few drops of water to make the frosting spread easier. Spread about 2 teaspoons of chocolate frosting on each cupcake. You may want to moisten your knife to make it easier to spread smoothly.

Make the white frosting for the design on top of the cupcake by mixing 1/2 cup powered sugar with 1 teaspoon milk. Put it in a sandwich size baggie and cut a very small tip on the bottom corner of the baggie. Put any design you wish on the top.


*I think I added a bit more powdered sugar to the filling.