Cupcake Cream Filling
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Did I ever tell you that I used to hate baking? Seriously, I know. I always loved to cook, but when asked to bring something to a potluck, my response was “Anything but dessert!” I guess it was a gradual change, because I really don’t remember waking up one morning and saying “I want to BAKE!! I LOVE to BAKE!!”
I think a lot of it stems from my confidence. When I cook, I literally don’t know how to follow a recipe. You should see my kitchen when I am trying to write a recipe down to blog for you all. I am very much a “taste and see,” “don’t like it, tweak it!” kind of girl.
That’s why my oldest son asks for things like “Magic Chicken Surprise” because that’s what I called something that I made, he loved, and I have no idea how to make it again.
Baking just isn’t as forgiving as cooking. You can certainly add a spice here or there, but omit something like flour from a cookie, and you’ll have a mess! Seriously, I did that, with these Almond Raspberry Shortbread Thumbprints!
When we were growing up, my mom pretty much baked one thing: cookies. We got chocolate chip (from the Toll House Chocolate Chip bag), peanut butter, or oatmeal raisin.
Sure, she made us birthday cakes, but we rarely came home to cupcakes after school. But sometimes… sometimes…. she made chocolate cupcakes with this cream filling and we were SO EXCITED!
And her recipe from way back when, is what I am sharing with you today!
All you need is a box of chocolate cake mix and a tub of chocolate frosting. (or make your own homemade, that’s your choice!) Whip up the filling and pipe it into your cooled cupcakes and frost them. Ta-da!
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Cupcake Cream Filling
Ingredients
- 1 cup milk
- 4 Tablespoons flour
- 2 teaspoons vanilla
- 1 cup Crisco
- 1 cup sugar
Instructions
- In a saucepan over medium heat, heat milk and flour until slightly thickened.
- Whisk as it warms.
- Whisk in vanilla.
- Remove from heat and set aside to cool.
- With your mixer, cream together Crisco and sugar.
- Slowly add milk mixture, and whip for 10 minutes.
- Refrigerate for 6-8 hours.
- Bake cupcakes and cool.
- Fill a decorating bag with a tip with a larger opening, with your cream filling and press into the top of the cupcakes, squeeze to fill.
- Frost as desired!
These cupcakes look delicious and the cream filling sounds wonderful.
Hello Michaela – I was so happy to find this recipe as my mother in law used to make this same filling and we wanted to check the nutrition. Could you tell me if the calorie information is for just the filling or the cupcake too? Thank you!
Hi, Joanne! this one is so old, so to be safe I popped in and updated the recipe card to only have the filling. This one holds a special place in my heart, so much so that you just inspired me to re-do the photos! Thank you for asking your question, and for making my recipes 🙂