Recipes and Cooking Creme-Filled Chocolate Cupcakes Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 24, 2016 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Bake Time: 16 mins Cool Time: 5 mins Chill Time: 30 mins Total Time: 45 mins Servings: 12 Yield: 12 (2 1/2-inch) cupcakes Jump to Nutrition Facts Ingredients 1 cup all-purpose flour ¾ cup sugar ¼ cup unsweetened cocoa powder ¼ teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ cup butter 2 ounce milk chocolate, chopped 1 egg ½ cup milk 1 teaspoon vanilla 1 recipe Creme Filling 1 recipe Chocolate Glaze 1 recipe White Icing Creme Filling 3 tablespoon butter, softened ¼ cup powdered sugar ¼ teaspoon vanilla ½ cup marshmallow creme Chocolate Glaze ⅓ cup whipping cream 4 ounce semisweet chocolate, chopped 1 tablespoon light-colored corn syrup White Icing ⅓ cup powdered sugar 1 teaspoon milk Directions Preheat oven to 350°F. Grease and lightly flour twelve 2 1/2-inch muffin cups. In a medium bowl stir together first six ingredients (through salt). In a small saucepan cook and stir butter and chocolate over medium-low heat until melted and smooth. Stir into flour mixture until nearly combined. Stir in egg. Stir in milk and vanilla. Pour batter into prepared muffin cups, filling each about half full. Bake 16 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups 5 minutes. Remove; cool on a wire rack. Spoon Creme Filling into a decorating bag fitted with a medium open star tip. Insert tip into top of each cupcake and squeeze to fill cupcake just until top is bulging. Spoon Chocolate Glaze over cupcakes, spreading to cover tops completely. Place on a serving platter. Chill 15 to 30 minutes or until glaze is set. Spoon White Icing into a decorating bag fitted with a small round tip. Pipe swirls across centers of cupcakes. Chill 15 minutes more or until icing is set. Creme Filling In a medium bowl beat butter with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Add marshmallow creme; beat on low speed just until combined. Chocolate Glaze In a small saucepan bring whipping cream just to boiling; remove from the heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Stir in syrup. Use immediately. White Icing In a small bowl whisk together powdered sugar and enough of the milk to make icing of thick drizzling consistency. Rate it Print Nutrition Facts (per serving) 332 Calories 18g Fat 42g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 332 % Daily Value * Total Fat 18g 23% Saturated Fat 11g 55% Cholesterol 55mg 18% Sodium 191mg 8% Total Carbohydrate 42g 15% Total Sugars 30g Protein 3g Vitamin C 0.1mg 1% Calcium 46mg 4% Iron 1.5mg 8% Potassium 129mg 3% Folate, total 22.8mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.