Twinkie Cupcakes
2014-11-19 03:09:02
Makes 2 dozen
Cupcakes
- 1 (18.25-ounce) package golden butter cake mix
- 1 (8-ounce) container frozen whipped topping, thawed
- 1 (3-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
Frosting
- 6 (1-ounce) squares semisweet chocolate, chopped
- ¼ cup heavy whipping cream
- ¾ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 7 cups confectioners’ sugar
Instructions
- For cupcakes: Prepare cake mix and bake according to package directions for cupcakes. Let cool completely.
- In a medium bowl, beat whipped topping and cream cheese with a mixer at medium speed until smooth. Beat in confectioners’ sugar until smooth.
- Spoon cream cheese mixture into a piping bag fitted with a medium round tip. Insert tip into top of cupcake, and squeeze about 1 tablespoon filling into center of each cupcake.
- For frosting: In a small saucepan, cook chocolate and cream over low heat, stirring frequently, until chocolate is melted and mixture is smooth. Let cool for 30 minutes.
- In a large bowl, beat butter and cream cheese with a mixer at medium speed until creamy. Add cooled chocolate mixture, and beat until creamy. Gradually beat in confectioners’ sugar until smooth.
- Pipe or spread frosting on top of cupcakes. Cover and refrigerate for up to 3 days.
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