Chocolate Marshmallow Cream Filled Cupcakes Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ chocolate fudge cake mix 

Water, vegetable oil and eggs called for on cake mix box

3/4

cup Betty Crocker™ Whipped fluffy white frosting

3/4

cup marshmallow creme

1

                        container Betty Crocker™ Rich & Creamy rainbow chip frosting

3/4

cup Betty Crocker™ Whipped fluffy white frosting

Preparation

Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.

Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.

In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.

In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.

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