Powered by Simple Recipe Pro Recipe Plugin

Cream Filled Chocolate Cupcake Cake (Hostess Copycat)

Preparation 20 Cook Time 40 Serves 8     adjust servings

Rich chocolate cake, stuffed with cream and topped with a creamy ganache. Perfect for Valentines day!


  • 1 chocolate cake mix
  • 3 eggs
  • 1/2 cup canola oil or melted butter
  • 1 1/4 cup water
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 1/2 cups semi-sweet chocolate chips
  • 1/4-1/2 cup butter
  • 1/2-3/4 cup vanilla frosting, slightly melted
  • nonstick baking spray


Heat oven to 350ºF. In a large bowl, stir together cake, eggs, butter and water. Mix well. Pour into a Sweet Creations 3D Heart Shaped Pan, which has been generously sprayed with baking spray. Bake for 40-45 minutes, or just until the center of the cake springs back when touched lightly. Remove and cool completely. Whip cream with powdered sugar. With a sharp knife, gently cut around the center of the cake, about 2" from the edges. Slice the top piece carefully, to create a flat, heart-shaped piece which can be replaces on top of the cake once the center is hollowed out. Hollow out the center of the cake with a spoon, fill with cream. Replace top heart-shaped portion, but discard any center crumbs which were hollowed out. Gently place your hand on the top of the cake, holding the replaced piece in place. Invert and place cake on serving plate. In a microwave-safe bowl, melt chocolate chips and 1/4 cup of butter together. Stir until smooth. If a softer, creamier icing is preferred, add remaining butter, microwave until melted, stir until smooth. Frost cake with melted chocolate. Spoon vanilla icing into an Oodletips icing bag. Snip tip and pipe a swirl around the outer edge of the cake. Refrigerate until ready to serve. Remove from fridge 15 minutes before serving. Enjoy!

© 2017 Good Cook. All rights reserved.