White Chocolate Filled Chocolate Cupcakes

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This was a most wonderful recipe for the children!! However, it could be used as a dessert for a more mature work or holiday party as well, though I wouldn't recommend this if you didn't like to get messy, because they were just as sloppy as they were delectable! The cake was moist and decadent, but we did run out of filling, so be sure to make extra!! Instead of using a cherry on top, a strawberry would more than suffice, as well. God bless, and laugh on! ~H&A

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I have made these a couple of times and they are wonderful! I've never had a receipe for cake or cupcakes turn out so light and moist. I am getting ready to made a white two layer cake using this recipe (minus the chocolate. Hope it turns out well.

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I used a box mix and added mini chocolate chips to the batter for the cupcakes. The real hit of the cupcakes was the white chocolate filling. It was fabulous!! I added about 3/4 C of Powdered sugar to sweeten up the filling and everyone at my reunion loved them. I used a grapefruit knife to cut the opening for the filling and it worked well. Pastry bag made adding the filling super easy. Frosted with a Chocolate Cream cheese frosting. Rich but oh so good!

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I loved these cupcakes!
Very moist and easy to make.
I also made this recipe but
I used raspberry preserves as
the filling.They also turned out very good!

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These were the lightest cupcakes I think I've ever tasted. They were easy to make and quick to disappear

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Unsweeted cocoa powder?

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It was tasty! Great recipe.

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Used the filling for Eclairs, was wonderful.

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I just made these for my fiancee & had no difficulty executing the recipe. I would have given these a 5, but I found the filling a little too runny; I have refrigerated the filled cupcakes and hope the filling firms a bit. I had plenty of filling, and enough extra to drizzle over the plugs to cover the holes. I'm not a huge fan of cream cheese fillings, but I was happy overall with the results. I would make these again, and will also make variations, such as using a white or chocolate buttercream in place of the recipe filling. The only other problem I had was that after I cut the plugs, the top edges of the cupcakes seemed very fragile-perhaps that's why the recipe didn't call for lining the pan with cup cake holders? (I used holders. The cupcakes were moist and had a fine texture without using cake flour.

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OK so I made these and was wondering if anybody else's turned out dry?