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Doctored-up creme-fi lled cupcakes Sylvia Soublet
Doctored-up creme-fi lled cupcakes
Submitted by: Sylvia Soublet, Director Offi ce of Public Affairs and Community Relations
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My mother was a physician. No, not a medical doctor, but we considered her a recipe practitioner because she could “doctor up” any pre-packaged food and make it taste like she labored for hours in the kitchen to bring a homemade dish to the table. She would take jarred pasta sauce and add red wine, fresh basil, garlic, and Italian seasoning that resulted in farm-to-table like dishes. These doctored-up cupcakes will make you a believer.
Sylvia’s mother
This recipe has made believers out of these SSA Staff!
INGREDIENTS
Cupcake ingredients:
1 box Ghirardelli Double Chocolate Cake Mix
Creme fi lling:
1/4 cup unsalted butter 2 tablespoons cream cheese, softened 1 cup confectioners’ sugar 1 cup marshmallow creme 1 teaspoon pure vanilla extract
Frosting:
Your favorite packaged frosting Optional: 1/3 cup of Ghirardelli chocolate syrup 1/2 teaspoon of pure vanilla extract
4. Leave cupcake inverted for 10 minutes until creme settles and won’t leak out. 5. Add your favorite packaged frosting to fi nish off these cremefilled delights. To add a pick-me-up to canned chocolate frosting, add 1/3 cup of Ghirardelli chocolate syrup and 1/2 teaspoon of pure vanilla extract and mix thoroughly.
Now sit back and enjoy—Doctor’s orders!
INSTRUCTIONS
Cupcake preparation:
Prepare cake mix according to instructions. This is the best chocolate cake mix I have ever used, hands down. Creme fi lling:
1. In small bowl, beat butter and cream cheese with a mixer at medium speed until combined.
Add confectioners’ sugar and marshmallow creme, beating until smooth. Cover and refrigerate until chilled, about 1 hour. 2. Remove cupcakes from tin and let cool. 3. Turn cupcakes upside down to insert creme fi lling. Insert large pastry tip in either a quart-size freezer bag or pastry bag. Fold bag down and fi ll with creme, make sure the pastry tip is pointed up so that creme does not leak out. Insert tip into the bottom of cupcake and squeeze in desired amount of fi lling.
