1 Box Betty Crocker’s Devil Food Cake Mix, following directions and using their required ingredients. Prepare as directed for cupcakes. Set aside to cool.
1 cup Sifted Confectioner’s Sugar 3 tbsp Mascarpone Cheese ( or Cream Cheese) ½ teas Pure Vanilla
Combine cheese and vanilla and add to a bowl with the sifted sugar. Beat until smooth and incorporated. Place in refrigerator to chill for 1 hour.
Using a pastry bag fitted with a “long-nosed” thin tip, fill with the creamed cheese mixture and just insert into the top of a cupcake and gently add to get into the center. When you feel or see some “backing up” coming to the top, stop pressure. Chill in fridge until serving. (Reminds me of those commercially sold, filled cupcakes we ate growing up… actually I did eat ‘em until Celiac Disease stopped me. But I’ve found a way to indulge again!)