Creme Filled Chocolate Cupcakes

These cupcakes are very inexpensive to make but you do need to invest in a vinyl pastry bag and 1 cake decorating tip #32 to make them easy to fill. You may have to cut the pastry bag to fit the decorating tip inside. The tip should just barely press through the bag. Then you just spoon the creme into the bag and twist it closed.

3 cups all purpose flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
1 1/3 cup milk
1 tsp vinegar
3 eggs
1/2 cup margarine
1 tbs vanilla

Preheat oven to 350° F.

Sift together flour, baking powder, baking soda, salt and cocoa. Set aside. Cream butter and sugar til fluffy. Add eggs, milk and vanilla mixing well. Beat on high speed for 1 minute. Grease and flour muffin pans and fill about 2/3 full with batter. Bake for 15-20 or until toothpick comes out clean. Cool 5 minutes and remove from tins. Cool completely before filling.

Creme Filling

2 jars Marshmallow Creme

Fill each cake through its bottom by sticking the tip inside and gently squeezing bag. Each one should hold about 1 tsp creme filling. Place in paper liners. Frost with Cocoa Icing. Makes about 36.

Creamy Cocoa Icing

2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup margarine
1/4 cup milk



In 3 quart sauce pan combine sugar, cocoa, margarine and milk. Bring to a rolling boil and boil for 1 minute. Remove from heat. Stir in vanilla. Use electric mixer and beat until creamy and of spreading consistency. Store left over icing in fridge in air tight container.

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