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These cupcakes taste like they should be sitting on cardboard and wrapped in plastic, but way better. Amaze and impress your friends, just don't tell them how you did it. I developed this recipe when I got laid off right before the holidays and was reading a lot of Martha Stewart. Designer Imposter "Mostess" Creme filled Chocolate CupcakesSpecial Equipmentmuffin tin paper or foil cup liners pastry bag with a medium size tip Cupcakes 1 box "devils' food cake mix" whatever you need to make cakes, eggs oil etc Creme Filling 1/4 to 1/3 cup plain vegetable shortening-NOT BUTTER FLAVOR 1 box confectioners sugar scant teaspoon vanilla extract scant teaspon waterrequired will vary Follow directions on box to make cupcakes. Allow cupcakes to cool completely. In a large bowl, using a handmixer, combine shortening, vanilla and water. Add sugar a little at a time, mix completely after each addition. Hint, keep your mixer on low speed until sugar is combined. Once you've added about half the box of sugar turn mixer to high. Beat mixture until fluffy. Now, tatse the mixture, if it tastes "greasey" add more sugar. Keep adding sugar and beating on high until it tastes right. Due to variations in humidity and shortening the amount of sugar required will vary. Sorry. Load your pastry bag with the creme filling. Jam the tip deep into a cupcake. Gently squeeze the bag as you slowly withdraw it from the cupcake. If you want you can leave a little creme on the top. Fill all the cupcakes. Since most boxes make 24 you'll get lots of practice. You may have some creme leftover, or you might run out depending on how much you jam into each one. |