Chef’s
Créme
Filled Cupcakes
WHAT YOU’LL NEED:
• 1 package (18 ounces) devils’ food cake
mix ( with ingredients to make the mix)
• 2 teaspoons hot water
• 1/4 teaspoon salt
• 1 jar (7 oz.) marshmallow creme
• 1/2 cup shortening
• 1/3 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1 bag semisweet chocolate chips
• 2 ounces canning paraffin wax, like Gulf
Wax (about 1/2 bar, in canning section at
grocery store.)
10 CCMARKETPLACEMAG.COM AUGUST 2021
DIRECTIONS:
Prepare and bake cupcakes according to package
directions, using paper lined muffin cups. Cool for
5 minutes before removing to wire racks to cool
completely.
For filling, in a small bowl, combine water and
salt until salt is dissolved, cool. In a small mixing
bowl, beat the marshmallow créme, shortening,
confectioner’s sugar and vanilla on high until light
and fluffy; add the salt mixture. Insert a small
round pastry tip into a pasty or plastic bag; filled
with créme filling. Insert the tip halfway into
the center of each cupcake and fill with a small
amount.
Chop the paraffin into small pieces.
Melt the paraffin in the microwave, or on top
of a double-boiler. (This takes some time, so be
patient.). When the paraffin is melted, add the
chocolate. Stir all together. If using the microwave,
continue heating for 1-minute intervals, using 50%
power, until everything is well-blended. Be sure
to stir your mixture between 1-minute heatings. If
using a double-boiler, stir the chocolate/paraffin
mixture constantly until fully mixed.
Dip cupcakes tops into chocolate; chill for 20
minutes or until set. Store in the refrigerator.
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