I was just reading a comment from my best friend, Kim, in Atlanta, and she is wanting to make "Filled Cupcakes" so I thought I would just share an idea I came up with a while back that has been a huge hit. I always like to "accent" my cupcakes with some sort of filling - and since so many people are trying to watch their weight - I decided to try this with Angel Food Cake Cupcakes. These were so good that I have made them over and over again, by request!
First the filling - (which is the reason for the blog today :)
1 Jar Marshmallow Creme
Instant Espresso Powder (don't use instant coffee if you can avoid it - find the Espresso, its in most grocery stores....instant coffee tastes bitter to me....but the Espresso makes you say....ahhhhh :)
Empty the Marshmallow Creme in a bowl and whisk in enough of the Espresso powder until you have a color that looks like "coffee with cream". (About 1 T. m/l)
Scoop the mixture into a large Ziplock bag. Zip the bag and snip one of the corners - and you have an instant pastry bag.....
Cupcakes - hey this is up to you......whatever kind you want to make.....skies the limit. But since I made this originally to go in the Angel Food Cupcakes I will tell you how I finished them off.....
All I used was an Angel Food cake mix - prepared like it directs - but I poured it in cupcake liners.
When they were done - I let them cool - and then with a sharp knife I cut an "x" in the top of each one.
Then I squeezed a small amount of the filling into the "x" of each cupcake. Don't over-fill of it will ooze out the top. Then I sprinkled the tops of the cupcakes with powdered sugar. But the final "TaDa" was the topping....
1 8 oz container of Cool Whip and squeeze in enough chocolate syrup to make it look like a light "chocolate milk"...maybe 1/4 cup. Mix it well and put it in another Ziplock bag. If you have a decorating tip - use that....(makes it look pretty) ...but if not - just snip the corner like you did for the filling.
Squeeze a pretty dollop of topping onto each cupcake and then LIGHTLY sprinkle the tops with cinnamon.
I call these "Mexican Kisses" - very light and low fat - but pack a powerful flavor punch!
But I digress.....this is all about the filling! You can use the filling in chocolate cake, vanilla cake, yellow cake.......whatever you want! Its yummy!
(Oh ....its a great topper on hot chocolate too.....just an FYI)