Cream Filled Chocolate Cupcake Kit (Fudgy Baby Cake Mix, Bavarian cream, and frosting)
Make your best cream filled, fudgy chocolate cupcakes ever.
This is the easy way to make cupcakes like those at a cupcake shop.
Imagine moist, fudgy cupcakes loaded with real chocolate pieces with cream filled centers. Now top them a creamy buttercream frosting.
Step 1. Mix the cake mix according to package instructions. Make 16 to 18 cupcakes.
Step 2. Squeeze premade Bavarian cream into each cupcake. (Clip a 1/4-inch corner off the dispenser bag. Poke the open corner about 1/2-inch deep into the top of the cupcake and squeeze. No need to cut slits or core the cupcakes.)
Step 3. Mix the buttercream frosting according to pacakge directions. Spread a thick layer of frosting on with a spatula or pipe it on with a pastry bag.
About the cake mix: The fudgy cake mix is loaded with real chocolate bits. It's denser, has more substance, than the airy box cake mixes you find in the grocery store. With more substance, it balances better with the richness of the filling and the sweetness of the frosting.
About the Bavarian cream: You will use less than half the Bavarian cream. Fold the open corner over and secure it with a paper clip. Use the remainder within six months for more cupcakes, crepes, stuff French toast, as a topping on desserts, between layers on a cake and more.
About the frosting mix: You will have leftover frosting. Store the remainder in the refrigerator and use within three weeks.
You get a fudgy cake mix, two pounds of Bavarian cream, and a chocolate buttercream frosting mix.