filled cupcakes

If you or someone you know is a cookie dough lover, YOU MUST make these cookie dough cupcakes stuffed with cookie dough and topped with an indulgent chocolate chip cookie dough frosting. 

Chocolate Chip Cookie Dough Cupcakes

(3 sticks) unsalted butter,

brown sugar

eggs

all-purpose flour

baking powder

baking soda

salt

milk

vanilla extract

chocolate chips (semisweet

unsalted butter,

condensed milk

¼ cup mini semisweet chocolate chips

¾ cup packed light brown sugar

sugar

Preheat the oven to 350° F.

Using the paddle attachment on an electric mixer,...

Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.

Whisk the flour, baking powder, baking soda, and...

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Alternating add the dry ingredients to the mixer...

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.

Blend in the vanilla.

Fold in the chocolate chips with a spatula.

Divide the batter evenly between 24 cupcake liners....

Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Cream butter and sugar in a mixing bowl...

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).

Add flour, sweetened condensed milk and vanilla and...

Add flour, sweetened condensed milk and vanilla and beat until smooth.

Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the...

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).

After cupcakes have cooled, fill the cupcakes by...

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.

Beat butter and brown sugar with the paddle...

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

Mix in the powdered sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until...

Mix in the milk and vanilla extract until smooth and combined.

These Homemade Hostess Cupcakes elevate a mass-produced treat into something truly special and decadent. A super moist chocolate cupcake is filled with a light marshmallow filling and covered in chocolate ganache, then frosted with a swirl of vanilla icing!

Homemade Hostess Cupcakes

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) unsweetened cocoa powder

tsp baking soda

tsp salt

(120 milliliters) milk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) hot water

(56 grams) unsalted butter, room temperature

(58 grams) powdered sugar

oz marshmallow creme

oz (113 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

tbsp unsalted butter, room temperature

tbsp milk

Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.

Add the dry ingredients to a large bowl and whisk together to combine. Set aside.

Whisk together the egg, milk, vegetable oil and vanilla in another medium-sized bowl.

Add the wet ingredients to the dry ingredients and mix until well combined.

Add the water to the batter and mix until well combined. The batter will be very thin.

Fill the cupcake liners a little more than half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.

Remove the cupcakes from the oven and allow to cool for 2 minutes, then transfer to a cooling rack to finish cooling.

For the Cupcakes

When the cupcakes are cool, make the filling. Add the butter to a mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.

Add the remaining powdered sugar and mix until well combined and smooth.

Add the marshmallow creme and stir until well combined.

For the Filling

To fill the cupcakes, cut out the centers of the cupcakes. You can use a cupcake corer or a knife.

Fill the centers of the cupcakes with the filling and replace the core of the cupcake that you removed on top of the filling. I cut a little bit of the core off before placing it back on top, since there&#8217;s a filling there now and you don&#8217;t need all of that cake core.

To make the chocolate ganache topping, add the chocolate chips to a medium sized bowl.

Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

Spread the chocolate ganache onto the top of each cupcake, all the way to the edges. If it starts to cool and get a bit firm, heat it back up for 5-10 seconds, until spreadable again.

To make the icing for decorating on top, beat the butter in a mixer bowl until smooth.

Add the powdered sugar and mix until evenly combined. It&#8217;ll be lumpy and dry.

Add the milk and vanilla extract and mix until everything comes together and smooths out.

Pipe the loop design on top of each cupcake using a small round tip. I used Wilton tip 3.

Refrigerate the cupcakes until ready to serve. Serve cool but not cold.

To Assemble

It's so delicious.
i will make this for family gathering next week. thanks for inspiring me :)

Lindsay is the Marshmallow filling fluffy or a bit soft and runny?  The filling seems to be a little soft, but they still taste great.  Thanks for a great recipe!  

Big hit with the grandkids.Thanks for giving delicious and easy to follow recipes.

They were delicious!! 
Thank you for the recipe!!

These cupcakes were a hit!  They are incredibly easy to make, but it definitely helps to have an “assistant” to help with coring, and filling If you are like me and needed to hurry to bring them to an outdoor gathering! My daughter perfected using the smallest biscuit cutter in our set to remove the center of the cupcakes while I made the filling.  I’ve never made ganache before but, this recipe made it super easy! I love all of the recipes on your blog! Your vanilla and chocolate cupcakes are now my “go to” recipes!  Everyone loved these copycat Hostess cupcakes! They were delicious!

These came out perfectly the first time, the recipe was spot on! I have to practice my "loop-de-loop," but other than that they were delicious and very pretty.

I'm currently making these for the 3rd time in the past month.  They are so good and so easy to assemble! I've been a home baker for 20 years and i thought 300 was too low a temp for cupcakes, but i was so wrong. These come out soft and moist. I couldn't be happier with this recipe and it's always a hit!

If you want to add outstanding flavor and creative flair to your baked goods, it&#039;s important to know how to fill cupcakes. Adding a filling is a simple process that can completely transform your dessert. Use this guide to learn the most useful techniques for how to fill a cupcake and to gain inspiration for the best cupcake fillings.

How to fill Cupcakes

Cupcakes

Apple corer - To use an apple corer to hollow a cupcake, simply press it straight down over the center of the cupcake. Gently press down ½ to ¾ of the way into the cupcake. Then,  simply lift it out

Paring knife - This is the best way to core cupcakes without a corer. To remove the center of a cupcake with a paring knife, place the knife at a 45-degree angle and cut a cone out of the center of the cupcake. The cone should only go about halfway into the cupcake. Once you remove the cone, you can choose to replace it after adding the filling. 

Piping bag without tip - Simply place the filling into a pastry bag. Press the filling towards the tip into a downward motion to remove air. Snip off the very end of the bag. The filling should be able to flow through easily when you apply pressure.

Piping bag with tip - First, you must cut the piping bag and put the tip in place. Then, fill the bag with your desired filling. It can be helpful to set the bag into a tall glass, tip side down. Just press the tip straight down into the center of your cupcakes and gently press the filling out of the bag.

Small measuring spoon - To fill cupcakes with a measuring spoon, simply remove the center from your cupcake using your preferred method. Scoop a spoonful of your filling into the measuring spoon and pour it into your cupcake. 

Top 5 tools to fill cupcakes

Nutella

Chocolate ganache

Jam or fruit filling

Lemon curd

Biscoff spread, Peanut butter, Hazelnut butter

Apple Pie filling

Roasted Nuts

Cream Cheese Frosting

Caramel

Buttercream or Whipped cream

10 Best Cupcake Fillings

Easy lemon curd filled gluten free cupcakes with coconut frosting

Gluten Free Lemon Curd Coconut Cupcakes

coconut milk

flour

organic sugar

unsalted butter (softened)

lemon curd (for filling)

water (add two and see if you need another)

butter (softened)

coconut extract

coconut

Preheat the oven to 350 degrees.

In a mixer, add all wet ingredients and mix for 2 minutes.

Reduce speed and add dry ingredients slowly.

Mix well.

Put paper liners into a muffin tin and fill 3/4 the way with batter.

Bake for 20 minutes until done.

Remove and put on cooling rack.

Use scooper to remove the center of each cupcake.

Fill each hole with lemon curd.

In a mixer, add frosting ingredients and mix.

Spread onto each cupcake.

Cookie Butter Cupcakes are a moist, rich, brown sugar spectacular – and my filled cupcakes recipe can be made in just about 30 minutes!

Biscoff Filled Cookie Butter Cupcakes Recipe

all purpose flour

Biscoff spread

water

Biscoff cookies

Preheat the oven to 350ºF. Line a 12-cup cupcake pan with cupcake liners. Set aside.

Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together at high speed until light and fluffy, 4-5 minutes. *Alternatively, use an electric hand mixer and a large mixing bowl.

Add the eggs to the bowl and beat at high speed until light and voluminous.

Combine the flour and baking powder and add it to the bowl. Beat on a low speed just until combined. *Do not overmix or your cupcakes will be dry.

Divide the cupcake batter evenly between the cupcake liners, filling each about ¾ full.

Place the pan on the center rack of the preheated oven. Bake for 18 minutes, or until the cupcakes have risen and  are a pale golden brown. Transfer pan to a cooling rack and set aside to cool.

Briefly heat ¼ cup of Biscoff spread in the microwave - just until it’s a little runnier than usual.

Use a corer to remove the center from the cooled cupcakes. *Be careful not to push the corer all the way down through the bottom of the cupcakes. Add a teaspoon of Biscoff to each hole.

Cookie Butter Frosting

To make the buttercream, add the softened butter to the bowl of a stand mixer fitted with the  paddle attachment. Beat on a medium speed for 2-3 minutes, until creamy. Add the powdered sugar ½ cup at a time. Once all the powdered sugar has been added, beat on medium speed for 2 minutes.

Add the Biscoff spread to the mixing bowl, increase the speed to medium-high, and beat for 5  minutes.

Add the boiling water and beat at low speed - this will change the buttercream to a smoother  consistency.

Decorating

Transfer the buttercream to a piping bag fitted with a star tip. Pipe buttercream swirls on top of  each cupcake.

Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable.  Drizzle the warm Biscoff spread over the cupcakes then add Biscoff cookies on top of each  cupcake. Enjoy!

Store cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes may be  frozen for up to 1 month.

donna's biscoff filled cookie butter cupcakes were a breeze to make! i added a teaspoon of vanilla extract to the batter for an extra flavor boost.

These biscoff filled cookie butter cupcakes are out of this world! so moist and flavorful.

These cupcakes are everything! They're so sweet and they taste so good. Everyone loved them at work

Banana Split Cupcakes are based on one of my favorite ice cream treats and are maybe even better. While most banana cakes are heavy, this is a very light cake filled with  pineapple and topped with Strawberry Buttercream.  A drizzle of chocolate finishes this treat.

Banana Split Cupcakes

pineapple,

sugar (200 grams)

cornstarch

lemon juice

cake flour (210 grams)

banana puree

buttermilk

sugar (250 grams)

strawberries

sugar (300 grams)

almond extract

Red food color, optional

chocolate

Line 9 large Texas muffin cups with cupcake liners.  Set aside

Preheat the oven to 350°F.

This will make more than you need.  The extra filling is great on toast, a bagel (especially with cream cheese also), as an ice cream topping (loosen it with a bit of water) or as a topping for anything.

Whisk the sugar and cornstarch together.

Combine all the ingredients in a small saucepan.  Stirring constantly, bring to a boil and boil about one minute until a spoon drawn through it leaves a wide trail that does not fill in.  Cool.  This can be made a week ahead and refrigerated.

Pineapple Filling

Combine the flour, baking soda, baking powder and salt.  Whisk to combine.  Set aside.

Place the bananas in the bowl of a processor or blender and puree until smooth.  Add the buttermilk and oil, whisk together and set aside.

Cream the butter and sugar until combined.  Add the eggs one at a time, mixing well.

Alternately add the flour and banana mixture, starting and ending with the flour.

Fill the 9 cupcake liners about 3/4 full. A #8 disher/scooper makes this easy.

Bake for about 25 to 30 minutes until a tester comes out cleanly or they spring back when lightly touched.  Cool completely.

Banana Cupcakes

See photos for the easiest way to do this.

Using a large pastry tip upside down in the middle of the cake, core out the center.  Save the plug just removed.  Widen the hole a bit more with a teaspoon.

Fill the hole generously with the pineapple filling and replace the plug on top.  Set aside.

Assembly

Place half the strawberries and half the powdered sugar the the bowl of a processor.  Process until the strawberries are one with the powdered sugar.  Repeat with the second half.

Combine all of the ingredients except the food coloring in the bowl of a mixer.  Beat on low to combine.  Raise the speed to medium and beat until lightened.  Add the food coloring as desired.

Using a #6 or 1/2&quot; open piping tip, finish the cupcakes with a swirl of buttercream.

Melt a little semisweet chocolate at half power in a microwave.  Dip a spoon in the melted chocolate and wave it over the iced cupcakes.

The cupcakes can be stored for 3 days at room temperature or frozen for up to a month.

Strawberry Buttercream

These Boston Cream Cupcakes with a slight twist are the perfect miniature replica of that wonderful Boston Cream Pie (which is actually a cake)!  And yes, I have a pastry cream that freezes - the same one we used at the bakery.

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Top Tags

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Top 7 filled cupcakes recipes from across the web

The most viewed filled cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip Cookie Dough Cupcake...

Homemade Hostess Cupcakes

How to fill Cupcakes

Gluten Free Lemon Curd Coconut Cupc...

Biscoff Filled Cookie Butter Cupcak...

Banana Split Cupcakes

Amazing Boston Cream Cupcakes

The most viewed filled cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine