Melt in your Mouth Cupcakes

These Melt in your mouth cupcakes are bound to become an all time favorite, just like they are in our house.

Just take your favorite chocolate cake recipe, and follow these simple steps to create this lip smacking treat. Melt in Your Mouth Cupcakes can also be made in mini.

Supplies:

• 18 chocolate cupcakes
• 1 recipe cream filling (below)
• small cookie cutter (optional)
• Freezer Ziploc bag or piping bag
• star tip
• candy pearls

Recipe for Cream Filling

• 1 – 8 oz whip topping
• 4 T confectioners’  sugar
• 1 tsp vanilla extract
• food coloring-optional

Directions:

1. Place whip topping into the bowl of your mixer.
2. Beat until stiff.
3. Add in confectioners sugar and vanilla extract . Beat 30 seconds until combined.
4. Add in 1-2 drops of food coloring (optional).

Directions for Assembling Cupcakes:

1. Slice off the top of the cupcake (position knife on an angle to remove extra cake to allow  room for lots of  cream. If you are doing the flower cut out version ,you will need to  cut straight acrosss. For best results, cut when frozen. For flower version: Using a cookie cutter, cut out center of the cupcake “cover” . Set  “covers” aside.

2. Cut off the tip of one corner of  a Freezer Ziploc bag. Place a star shaped piping  tip in the hole (optional) .Put the cream into the bag. Pipe the cream into the center of the cupcake .

3. Place cupcake “cover “ on top of the cream.

Sprinkle with confectioners sugar (optional). For flower cupcakes-place candy pearl in the center of the cupcake.

Photography by Dan Engongoro

This article by EstherO. originally appeared in Mishpacha Magazine.