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Ingredients
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| unsweetened cocoa powder (sifted): 1/3 cup |
| baking soda: 2 tsp |
| salt: 1 tsp |
| eggs: 2 |
| 2% milk: 1 cup |
| water: 1 cup |
| vegetable oil: 1 cup |
| vanilla extract: 1 tsp |
| salted butter: 1/4 cup |
| multipurpose shortening: 1/4 cup |
| powdered sugar (unsifted): 2 cups |
| salt: 1 dash |
| 2% milk: 3 Tbl |
| vanilla extract: 1 tsp |
Cream Filled Cupcakes
Credit: AllRecipes
User rating:
"Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting."
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Prep Time
15 min -
Cook Time
20 min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.