Cream Filled Cupcakes

Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!

I thought this was a great idea, but not the greatest recipe. The chocolate cupcakes weren't the tastiest -- I'd use a different recipe for that part next time. The cream filling was great, so I wound up using a double batch of filling for one batch of cupcakes. I didn't like the idea of pushing it in from the bottom (sounded way too messy for me). So I used a knife and cut a cone shape out of the top, spooned the filling in, and replaced the top. (Just be sure to wait until the cupcakes have cooled, or the cream filling just melts!) Then I frosted them using the great chocolate frosting recipe mentioned in another review, and you can't tell they're anything but chocolate cupcakes until you bite into them. My boyfriend says these are now his FAVORITE dessert!

Great dessert for our Father's Day barbeque! The cupcake portion of the recipe is so easy to make and tastes so much better than boxed mixes. It doesn't take any longer to make than the boxed mixes either, so try it. As for the reviewers that thought it was too much work to put the filling inside, it's actually very little work and quite a bit of fun. All you need is a pastry bag and tip. Each cupcake takes about 10 seconds to fill. I made my cupcakes in the pan without wrappers, filled them after they were cool, then arranged a dozen or so to a platter and drizzled them with chocolate ganache. They looked surprisingly elegant for cupcakes. Everyone loved them and ate seconds and thirds. I can't wait to try the same cupcake recipe with different fillings. UPDATE: I have made these cupcakes dozens of times since my first review because they are always requested. I like to ice them with Satiny Chocolate Glaze. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on. After the glaze is set, I pipe a small flower in the center of each cupcake with whatever filling I used.

This is a super recipe! I usually always mess up new recipes, but this turned out perfect, it was easy, and everyone at work loved it. I used an incredible chocolate frosting receipe I found on this same site: 1/4 cup margarine, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

Five stars for a great filling! I needed a cocoa filling to fill cupcakes for my son's birthday so I just changed 2 ingredients in this cream filling recipe and it turned out great! I used all butter (didn't have shortening) and I replaced 1/4 cup of the confectioner's sugar with unsweetened cocoa powder. I also filled my cupcakes from the top since I was going to frost them. By the way, I used a triple chocolate fudge cake mix for the cupcake and a vanilla buttercream for the frosting (my son's favorite). The cream filling recipe with the changes I made generously filled 24 cupcakes. Everyone loved the finished cupcakes - kids and adults!

These are so delicious and they turned out wonderful! I left out the shortening in the filling and they still tasted magnificent! I think these are the best cupcakes I have ever made and I will definately make them again. It took some time for me to fill all of the cupcakes, but it was worth it because they taste great. They remind me of Hostess cupcakes, only better. They are probably good with chocolate chips in the batter as well...maybe I'll try it!

This recipe was OK. Here's what I did to simplify it- cupcake dough=Pilsbury cake mix(choc.) filling=Betty C. whip-cream frosting Frosting= Betty C. choc. frosting THIS MAKES IT SOOOOOOO EASY!!!!!!!!!

Just to be clear, I'm not reviewing the cake part of the recipe, just the filling and the idea of a technique for applying it inside. The cake you use doesn't matter. The filling and technique will work with any cupcake recipe. The filling is light and sweet. Instead of milk, I used coffee creamer and the texture and flavor were just perfect. As for putting the filling into the cupcakes, I went from the top instead of breaking the bottom paper, (which makes for an unholy mess on your serving plate.) I was going to frost them anyway, so it didn't matter that a dot of white filling showed through the top. I used a pastry bag with a #22 tube. Buried the tube all the way to the coupler into the cupcake. I squeezed until the cake started to expand, then eased off the pressure as I withdrew it. Worked very well, and it's infinitely easier and faster than cutting the core, removing it, filling and replacing the core. No need for any such gyrations. If you have cake decorating equipment, I recommend this time-saving technique.

Oh. Wow. These are absolutely great. The kids love 'em. Their classmates love 'em. The husband loves 'em. The dentist even loves 'em. Easy to make, foolproof, a hit. I usually only want the filling in this type of dessert but the cake is chocolatey and delicious. We enjoyed every crumb.

This recipe was pretty good, not great. I doubled the recipe to make 72 cupcakes, but the recipe only yielded 48 cupcakes. Also, make sure to fill the holders at least 2/3 full, not 1/2 like the recipe says. In order to fill the cupcakes with the filling well, I removed some of the cake part.

I forgot the baking soda, so I am only going to review the cream filling. It tasted more like icing then cream filling to me. But it was good for an icing.

Holy cow, these are delish, grandkids were all over them. No frosting, all butter in filling, filled from top so a little "button" sticks out. These would please even a snotty French pastry chef. I know...I am one! :)

I had to change my original review of these cupcakes. At first, I thought they were way too sweet when I tasted them right after making them, and I was worried that my guests wouldn't like them either. That night I left a so-so review on here. HOWEVER...when I tasted them the next day they were delicious! The cream didn't taste as sweet. It's almost like the flavors had to settle in or something. It's amazing how sitting overnight helped it. So of course I felt bad about the initial review and had to come back and change it to excellent. All of my guests loved these! They will definitely be made again. A word of advice about the batter...make sure you fill the cups almost full, as the batter didn't rise very high like cake mixes do (I did follow the recipe perfectly). If you want nice, plump, rounded tops, then fill the cups almost full.

Contrary to other reviews, I loved the cake part of this recipe. It was moist and traditional tasting and held the filling (which is to die for) very well. I used the chocolate frosting recipe another cook posted for the tops: 1/4 cup butter, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. Then decorated with the white filling. If you're like me, you'll want a little extra of that, so I recommend adding a half (less than doubling) to that portion of the recipe.

Very good! Used a Wilton "Bismarck" tip to fill the cupcakes, which made it easy-peasy. Whipped up a batch of Satiny Chocolate Glaze from this site (cut corn syrup down to 2 teaspoons so it wasn't too runny) and put that on the cupcakes once they were cooled. Used the remaining filling to decorate the tops once the glaze had hardened. Very easy, cute, and tasty.

These were awesome! I cut the recipe in half cause I did not want too many cupcakes and it worked out perfectly. The cakes baked up nicely, remained very soft and moist the day after as well and the filling is so delicious! I followed other reviewers advice and piped the filling from the top and then I frosted some with Vanilla - Chocolate Powdered Sugar Frosting (found on this site) and left some plain. The ones with the frosting seemed to be much more preferred and I will definitely make these again! Thanks for the wonderful recipe!

I made a version of these cupcakes the other day, and they were AMAZING!! My kids loved them! I only used the filling from this recipe (YUM)and Hershey's "Perfectly Chocolate" Chocolate cake. It worked beautifully - it's moist & fudgy.... Then I slathered Satiny Chocolate Glaze (recipe from this site) all over the tops and decorated with squiggles made from the leftover filling. DEEEE-LISH!!!!

These cupcakes were AMAZING! I made exactly as written. I filled my decorating tube with the filling mixture & used the longest thinnest attachment - I then pushed it in the too of the cupcake slightly denting in the top- squeezed for a few seconds and squeezed while slowly pulling out stopping just before it reached the surface of the cupcake. I frosted the top and they turned out looking so professional like Hostess made them on an assembly line! And did they taste wonderful! Thank U!

These cupcakes were AMAZING! I made exactly as written. I filled my decorating tube with the filling mixture & used the longest thinnest attachment - I then pushed it in the too of the cupcake slightly denting in the top- squeezed for a few seconds and squeezed while slowly pulling out stopping just before it reached the surface of the cupcake. I frosted the top and they turned out looking so professional like Hostess made them on an assembly line! And did they taste wonderful! Thank U!

These are the best cupcakes I've ever made. I've made them for lots of parties, and they get gobbled up by the ADULTS before the kids even get a chance to eat them. While making each stage of the recipe, I was not impressed. The cupcake batter was okay, the filling was average. But HOLY COW when it is all put together, it is the most perfect cupcake ever. The chocolate cake is moist and not overbearingly chocolate, the filling is just perfect. And this frosting recipe (see below) is the perfect complement. If you haven't tried this recipe, you will be pleasantly surprised. I used another reviewer's frosting recipe of 1/4 cup butter, melted; 1/2 cup unsweetened cocoa powder; 1/3 cup milk; 1 teaspoon vanilla extract; 3 1/2 cups confectioners' sugar. I found it is best to keep these refrigerated until you serve them. There will be NO leftovers! when you put them all together, this is a taste explosion.

I LOVE how these turned out! The reviews made me a little leary of using this recipe for chocolate cake so I used my old stand-by: "One bowl chocolate cake III." I got a little more than 2 dozen cupcakes out of it. I used a paring knife to carve out a little circle from the top of the cupcake, then used a piping bag to squeeze the filling inside, then popped the top of the cupcake back on. I used "Satiny chocolate glaze" for a ganache-like icing, then used the piping bag to pipe circles over the top. I haven't had a hostess cupcake since I was a kid but these were adorable and tasted even better than I remembered!!

I only followed the cream recipe and used boxed cake mix. This was the first time I ever filled cupcakes. I thought the cream tasted delicious inside and outside of the cupcake. It was just the right amount of texture and sweetness. I filled the cupcake from the top and not the bottom because that just made more sense to me. It was hard for me to judge how much cream was filling up inside but I just tried to fill every one the same and one batch filled 18 cupcakes. I would definately make this again.

Okay, these are pretty amazing! I made them according to the recipe, except for adding a little more cocoa to the cupcake batter and baking them at 360 degrees instead of 375. They made a few more than 24 cupcakes (I filled them about 2/3rd's full). I used all butter, instead of half butter and half shortening in the filling. I also found I needed to make another half-recipe of it in order to fill all 24 cupcakes, so you might want to make more to begin with. Also, I waited until they were completely cool before I filled them. I used a Wilton tip 230 (the Bismark tip) and filled them just until I could see the cupcake start to "swell" a bit. I used the cake recipe as is instead of substituting a box mix because I wanted to try the recipe as given (except for the substitutions mentioned). I'm really glad I did. The flavors complimented each other beautifully. I did use the Satiny Chocolate Glaze recipe provided elsewhere on this site and totally recommend it. I used Ghiradelli 60% cacao bittersweet chocolate and it turned out great...chocolate-y, but not too sweet. Perfect combination of flavors. A definite repeat!!

Use the Satiny Chocolate glaze (on this website) on top....it's perfect for these!! Like chocolate genache (sp?) but way easier!

Awesome! I made these for a 4th of July picnic, and they were gone in ten minutes. The tray didn't even make it to the buffet table before four of them were gone! I used a devils food cake mix for speed, and iced with the Condensed Milk Chocolate Frosting from this site. The were messy & sticky, but obviously delicious. I can't speak from experience, because I didn't get one! I also had a little filling left, and used it to make the squiggly decoration on top, to look like the famous store bought cupcakes. I might try with a dfferent icing next time, to be less messy. But everyone was impressed. Thanks for sharing the recipe.

who can resist cupcakes filled with icing? not me. This is a great recipe, just make sure you pipe in enough icing, I was a bit scared of the process, so mine were skimpy...Don't make the same mistake.

So yummy! My family loved these!!

I skipped the cake recipe all together and used the recipe for black magic cake and then used the filling! I have to say that the two combined are amazing!!! I also made a dark chocolate ganache on top but to be honest, it didnt really need it.... amazing! I think if the recipe for were black magic cake and the filling, it would be a 6 star rating!! Thank you!

These was a real hit at my husband's office, where I took them for his birthday celebration. I piped it from the top, as suggested by other reviewers, and frosted with a simple cocoa, powdered sugar, butter & milk frosting. The cake was good by itself, but the cream filling is what makes it exceptional. This is a BIG winner in my book!

I'm only rating the cream filling recipe as I used a boxed cake mix for the cupcakes. The filling was super easy to make and use. Alone it's quite sweet but once I filled the cupcakes and let them sit, it blended so nicely. For the chocolate topping I used the satiny chocolate glaze recipe from this site. What a great pairing! I've shared these cupcakes with 2 people already and both have said that these are far better than the original hostess chocolate cupcakes. Sounds like a keeper then!

I made these for a party - very good!! I frosted them with Chocolate buttercream frosting - 2 1/2 Cups confectioner's sugar, 1/2 Cup cocoa, 1/2 Cup softened butter, 1 teaspoon vanilla and 5 Tablespoons milk. I made them in a jumbo muffin pan and will make them again and again!

I am actually only reviewing the cream filling. I made a boxed Devils Food cake, put the cream filling in through the top & frosted with Satiny Choc. Glaze from this site. Sooooo good. Taste just like Hostess cupcakes & easy to frost with the glaze. Just dip the tops!! Only change will be to use a larger tip when filling with cream.

The filling tasted like really bad frosting. Not doing this ever again.

My seven year old daughter made this all by herself and won a blue ribbon at the Monterey County Fair for her age group. I must admit a 7 year old weilding a pastry bag was a little messy but these cupcakes were delish. They don't even need icing, we just piped a little dab of extra cream filling onto the top of each cupcake.

I am reviewing the cake only, as I did not fill my cupcakes. I wanted a cake recipe and chose this one over others in AR because it contained eggs. In short, I'll never make boxed cupcakes again. This was just as easy, after all you have to mix other ingredients into the box varieties so this was almost exactly the same, IMHO. But they tasted so much better. Real cake, real chocolate flavor. Real ingredients. One note, they really rose so next time I'll fill my cups just a little over half full.

I only made a half batch which should have yielded 18, but I only got 12 cupcakes and I didn't over fill them, a couple domed a little, but I like my cupcakes that way. The batter was very liquidy, so I was a bit nervous, but they baked up very nice. The filling was the perfect amount for the 12 cupcakes I got out of a half batch. I did not fill them from the bottom, I filled from the top with my decorator tip used for filling cupcakes. Turned out great. I also used the Chocolate Frosting I recipe from this site to top them off. I think I'll be making these for my cousin's rehearsal dinner.

For the Cream Only- Very tasty was the perfect sweetness and consistency I needed.

These came out great. EASY cake recipe and the icing did indeed work better piped in from the top. I glazed the top of the cupcakes with a dark chocolate ganache and piped on the little white squiggles like the store brand has (for fun). The kids loved em!

We all loved these; they were so fun to make and looked like they were difficult! I glazed them with "Satiny Chocolate Glaze" and that was the perfect topper. Then I used leftover filling to pipe a squiggly line on top. I used all butter in the filling. I got 30 cupcakes out of this recipe.

Delicious cupcakes! I just put my pastry bag tip through the top of the cupcake to fill them.. worked great. Frosted my cupcakes with the "Mocha Frosting" off of allrecipes. Thanks!

Very good but VERY sweet! I may have used too much as I ran out after about 14 or so cupcakes. Delicous flavor. Next time might try pudding though as it won't be quite as sweet

These were terrific. As I was making the recipe, it was very similar to a family recipe that my Aunt gave me. Instead of just putting in 1cup of water, I put in 1cup of strong black coffee (cooled). The flavor is great and I think they are going to be wonderful. Thanks for sharing! I don't have a piping bag, so I used a zip-lock and cut off the corner. Also, I used a small knife to cut the circle and then used the vegetable peeler to scoop out the circle. It worked great.

These are fantastic. Although you might be tempted to use a different filing recipe, I would stick with the one provided. It suits the cupcakes perfectly.

Awesome cupcake, and the filling is the same recipe my mom has been using for years! My favorite frosting ever!

The cupcake part of this recipe is easy and delicious. I have used it even when I need a basic chocolate cupcake without the cream filling. The cream filling is good as well, but I find it's too thick to fill the cupcakes as directed so I cut a section out of the center and fill that way. A chocolate glaze (I like 'Satiny Chocolate Glaze' from this site) is the best way to top them, as they always seem to disappear fast that way. If frosted, they are almost too sweet and aren't as popular. Great recipe and one I keep going back to. Thanks!

I made these and I didn't care for the way they tasted. Not that they aren't good, but i was a little disappointed.

I didn't think the extra effort put forth to make these cupcakes from scratch made any difference in the way they tasted. I would use a boxed mix next time. The creamy center reminded me of the frosting that the grocery store bakery puts on their decorated cakes - you know the one made mostly of shortening. But everyone seemed to like the filling and they ate them all up, so apparently I was the only one not too crazy about them! I filled them from the top after using a paring knife to "core" them. The top frosting covered it great.

I made this recipe the first time and I liked it... but it needed more of a chocolatey flavor. So, when I decided to make it a second time I used 3/4C of Dark Chocolate cocoa powder and also added about 1/4 - 1/2 C of melted semi sweet chocolate chips and it was a lot better! I would recommend this recipe with the alterations anytime!

Yummy! Aside from using half-n-half and milk instead of water and milk, I followed the cake recipe and enjoyed it. I had leftover homemade whipped cream to use for the middles (which is why I chose this recipe, to use it up), since it was basically the same thing I thought we'd be good...and yes! Indeed. I was chatting with a friend while filling these so I wasn't paying attn to how much cream went in... wish I would've gotten the filling farther into the cupcakes, as I filled mine from the top (who wants a whole in the bottom). Then dipped the tops in chocolate ganache, which hid the holes perfectly. They were a hit!

Very good, moist cake recipe. They rise nice and look very nice. Filling is tasty too. Good with milk chocolate frosting.

Used this filling recipe for my red velvet cupcakes and it was great. Filled a zip lock sandwich bag, cut off the corner tip and it made for a perfect pastry bag. Thanks for sharing Grace.

These were very easy to make. I didn't think the chocolate cake was very chocolately and the filling was a little greasy tasting. I frosted them with the chocolate satin frosting from this site. That was what really put them to a 5. They were delicious. We enjoyed them cold from the fridge. It was hard to determine how much filling to put in. I over-filled half and under-filled the other half. I guess it just takes practice. I would expect to waste a few experimenting with the filling, fill, cut in half and see how much went it.

Nice, moist cupcake- and very easy to make. I made these with my 3 year old grandson (he had a blast filling them). I halved the recipe for 18 cupcakes, but kept the amounts the same for the filling. After filling the cupcakes, I added some cocoa powder to the remaining filling and used it to frost the cupcakes. Very good, thanks for the recipe.

These cupcakes came out awesome. I made these and brought them into the office. I also squeezed the filling into the top of the cupcake. It seemed like it made more sense to do it that way. Other than that, I did everything the way the recipe called for. The cupcake itself wasn't overly sweet, which a lot of people like and you don't really need it any sweeter than it was because there is filling in the middle. I wouldn't use a box cake mix for this. Stick to the recipe itself.

The cake part of this recipe is okay, but did not come out as dark as I would hope. Perhaps I would use a box or a different recipe next time. It looked more like a gingerbread color. Flavor was ok. The filling was great. I used an apple corer and plugged up the holes when I was done. You should test how much to fill with one cake, because I under filled on some. I used a hard glaze recipe I found on this site, and used the filling to make the swirls on top. I would do this again, but with different cake.

This was a great recipe! I cut the recipe in half, so I was able to get 13 cupcakes. I added a little bit more cocoa powder. I frosted by whipping up some ganache and double dipped them for a smooth hostess like finish. TIP: you can use an apple corer to hollow out the middle of the cupcake.

Everyone liked these at the party -- they were convinced I BOUGHT them. I used box mix for the cupcakes themselves and the frosting suggested by OCEAN011. I piped the filling in from the top, too, and that worked really well. To make them look "fancy" I piped the frosting on the top in a circular pattern. I thought they were a bit messy to eat, but the kids really liked them.

Cream was delicious and easy but the chocolate didn't come out so moist.

I made these for Halloween. I colored the cream filling orange, used chocolate butter cream frosting on the top and decorated them with candy corn. They looked very nice and the cake was moist and delicious. We all loved them. I am going to make them for Christmas and try ground peppermint candy in the filling and sprinkled on the top.

The cream in this recipe is really good. I was actually told I was too cheap with the cream, I think its b/c I kept "tasting" it...guess I "tested" it too much in the process =) oops.

I have to confess I didn't make the cupcake part - just the filling (which, by the way, was exactly what I wanted). Fantastic ! Made 1/2 recipe which was enough to fill 12 cupcakes.

HOLY MOLY,these are good, i cant believe i waited so long to do this recipe. The filling inside is delicous, but make sure you dont do it in a warm kitchen because the filling will get a little runny. I dusted the tops with powdered sugar to cover the little whole I made with my piping bag. They were soo gooood

Followed recipe exactly except I filled the cupcakes from the top and then frosted with Hard Chocolate Glaze from AR. Unlike some of the other reviewers who didn't like the cupcake part of this recipe, I thought the cake was delicious - very moist and chocolatey, thanks to my using a decent quality cocoa. The filling is good - although more of a "butter"cream than cream (I think part of me was expecting a whipped cream type of filling - this is basically whipped frosting), and I filled the cupcakes from the top as I knew I wanted to glaze them. I've never filled cupcakes like this before, so wasn't sure how much filling was getting in - but I found that if the cupcake "puffed" up a bit, and when I removed the piping tube a bit of filling would squeeze out of the cupcake, it was filled with the right amount. Just brushed off the excess with a knife before icing and they came out great!

I've made alot of cupcakes, but I wasn't pleased with the results of this one at all. I made it just as written...wanted to try that first. Not much flavor at all to the cupcake itself..and the filling was just ok. Should've stuck with the traditional Hershey's chocolate cake recipe. Sorry.

I can only rate the cream filling. I used 1/2 c butter instead of butter and shortening. Added 2 tsp vanilla. I only had heavy cream that I whipped by itself, then folded it into the creamed butter and conf. sugar until the cream had the consistency I liked I cut a plug out of top of each cupcake. (1" x 1/2 " roughly) filled a sealable plastic bag with the cream and cut a corner off of it crammed as much of the filling that would fit in each cupcake Trimmed the bottom of the plug and put it back in and then frosted the cupcake. People said this was better that a Hostess cupcake. The only thing missing was the white design on top. It was incredibly tasty!

These were so yummy and easy to make. I did fill them from the top as well. I also added some chocolate chips for extra chocolate and made sure I didn't over bake. They had enough flavor and were very moist. I will continue making these - no more boxed mixes!

Note: I'm only rating the filling, as I used a different recipe for the cupcake. I found the filling to be waaayyy too sweet. It's basically just icing piped into the cupcake. I had expected something a little lighter and creamier in flavor with a whipped texture. The sweetness is just completely overwhelming.

These are amazing. I have made them a few times already and they turn out great each time. I just use a cake decorating bag and the filling tip and pipe the icing in with that and it works great.

The cream filling in this is to die for. I doubled it after reading some reviews but I had a ton left over. Of course, I used a mechanical pastry bag to fill the cupcakes and not as much filling went in as I had hoped, as I later found out, so doubling the filling is probably a good idea. Next time I'll definitely try to get more in. I also used the frosting recipe that another reviewer posted, and used left over cream filling to make the squiggly line. I really enjoyed the actual cake part of it as well, so I'm not sure why other reviewers didn't like it so much. I would definitely use the cream filling for other cupcakes as well. Very very yummy!

just perfect , i tried lots and lots of cupcake recipes , but they were all not the texture i wanted , they were indelicate , and rough , but this recipe , ade my cupcakes very smooth and sleek , the texture was amaaazingg , i will never change the recipe , am tired of looking for the best cupcake recipe , but i finally found it soooo happy , thanks thanks thanks

These just didn't work out for me. Maybe I was tired, maybe it was late, but I just didn't click with this recipe.

My family loved these! I scaled the recipe back to 18 servings and used Rick's buttercream frosting recipe from this site.

I made these and sold them atour campground. Everyone loved them. I added cocoa to filling and frosting. WOW

Kids loved these, but I felt that they needed a little more chocolate flavor, so I would up the cocoa next time. I filled these from the top (I couldn't get the tip through the paper liner) and then covered with satiny chocolate glaze. Then I finished them by piping more of the filling on the top. These went over great at the party that my kids took them to.

Very good taste specially the filling, everyone said it tasted like a twinkie Im a doctor so a used a 60 cc syringe to fill them from the side to the top (very easy!) U used ocean011 frosting everyone seem to like it but I personally didnt.

WOW. These might be the best cupcakes I have had! They cupcakes are mosit and very chocolatly. I only have a couple suggestions. For the cupcakes, they stick to the muffin cups after they are done baking. I sprayed them lightly with pam before placing in the batter. For the icing, instead of using a pastry bag, i would suggest using a knife, or an apple corer to take out the middle of the cupcake. Then using your hands, you can make the whole bigger by making the cupcake more compact. Then using a small knife, or the end of a spoon, fill in the cupcake with the filling. Place the cupcake you took out back on top of the cupcake. Then frost the cupcakes as you normally would being careful of the loose cupcake. I would also suggest using only a small amount of icing. These cupcakes are VERY sweet. My boyfriend absolutly LOVES these, and always asks me to make them! Thanks for the recipe!

These were wonderful. My kids say they are even better than the store bought (you know the name). They are a little time consuming but worth it. We loved them. Thanks!!

Please note that my rating and review is for the "cream filling" only. I used it to pipe into my own chocolate cupcakes, and it was divine. Smooth, creamy, and not overly sweet.

Excellent recipe. I usually make everything from scratch but decided to try on recommendation from a friend "Betty Crocker Fluffy" white frosting..Wow is all the kids would say after eating these cupcakes...thanks for sharing the recipe..

This recipe is outstanding! I adjusted the recipe to make 12 instead of 36 cupcakes. I used milk chocolate frosting, so yummy! I also used a vegetable peeler to cut a tiny plug out of the top to fill with the cream. It was much easier than going through the bottom.

I love this recipe. I just made it with whole wheat flour and splenda. Also didn't use oil I used shortening. Also added a little more water to thin it cause it was thick. They came out great. The filling I used a sugar free pudding. I will use this one from now on. Thanks

These cupcakes were easy. They turned out wonderfully, much to my surprise. They were very easy to make.

These are delicious! I used a yellow cupcake, piped though the top as others suggested and used a chocolate buttercream to ice. YUMMY!!!

These were OK. I think you need a really good but not too sweet icing to top them off. I will try again though by experimenting.

OMG these are soooo good...I will be making them again..no complaints or problems. I piped the cream in the cupcakes from the top and then put a glaze over the top. Yummy!

Made this for my son's 10th birthday. These are amazing! I made them exactly as the recipe states and they turned out wonderfully! I used a chocolate glaze recipe from this site for the frosting and they taste a lot like Hostess cupcakes. I read a lot of the reviews beforehand about the cake not being the best, but I found it to be very tasty.

A hit at my holiday party

This filling was great. I wasn't sure how long to beat it for until it got light and fluffy enough, but 3-4 minutes seemed to be enough. I did use another cake recipe from this site (boxed chocolate cake mix with pudding mix, etc.) I thought at first the filling would be too sweet, but mixed into the cupcakes, it was perfect. I also filled from the top - I liked the little dot of filling that showed up on top of the cupcake so you know it was filled with something. Thanks for the recipe!

***this recipe is great but I suggest filling the cupcakes from the center before you frost it instead of from the bottom of the cupcake.

I followed the suggestion of a previous review, and used an apple corer to remove a plug from the top of my cupcakes; not only did this work perfectly, instead of making frosting for the top, I had a little star of filling peep out the top to finish them. The kids ate the plugs! I've given this recipe 4 stars, simply because it isn't as chocolatey or rich in texture as I'd expected. It's very good, don't get me wrong, I would just increase the cocoa from 1/3 cup to 1/2 cup or more next time I make them. Normally I make a vegan chocolate cupcake recipe that uses avocado, and I find it has a more dense, chocolatey texture and flavour than these.

I am only rating the filling, which was easy and fabulous! I used a boxed cake mix and store-bought frosting to make these cupcakes and the results was wonderful!

Great recipe. I made arpam's Easy Raspberry Mousse Filling for the middle and Chocolate Dream Whip Frosting.

Fantastic recipe. The cupcakes turned out just right. They had a consistency very similar to Hostess cupcakes, but with no nasty chemical aftertaste! Everyone loved them.

Cake had good flavor and constistancy, nice rise in the oven. I must have filled them less than half, as I had 48 cupcakes, which was fine. The filling was ok. Used a spritz maker to fill the cakes, but was not satisified with the end product. Don't think I'll do the filling again, but definitely will do the cake again

not a fan of the cake. great idea! Willton makes a tip just to fill cupcakes it is a lonngg tip!!!

These turned out great! This was the first time I made a cream filled cupcake and I was surprised how easy it was. The cream filling really helped lighten the CHOCOLATE taste of the chocolate cupcake and chocolate icing.

These make wonderful cupcakes! They are my favorite!!! However, with the filling, I had to stir it about every 5-10 minutes, so the oil didnt go to the bottom. But, they are the best I have ever had!!!

These were DELICIOUS!!! I used soy milk to keep it non-dairy. I used 1/2 C margarine instead of the butter/shortening, and I used OCEAN011's frosting recipe, which I will definitely be using again even for other recipes. (I only used 3 cups, not 3, 1/2 of the confectioners sugar, and I ended up adding a bit more soy milk too). AWESOME recipe! Thanks Grace W.!

Great recipe, except for tearing up the bottom of cupcake to fill with cream. Yes, I used my apple corer to remove the center so I could fill with cream then replace plug on top. I also used the "Satiny Chocolate Glaze" recipe from this site to ice them. I fav cupcake recipe for sure.