Recipe by Dr. Brenda
"A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
unsweetened cocoa powder
These are great! I've been baking for years, but never made cupcakes from scratch. This was great!
I was out of milk, so I substituted buttermilk and I always add a pinch of cinnamon to all things chocolate to bring out the flavor. I didn't know when to fill the cupcakes with cream, so I let them cool for about 5 minutes then filled with the cream. Yum!
I wouldn't recommend this recipe as it is. Instead of using 2/3 cup of shortening, I would use 1/3 cup shortening and 1/3 cup butter. I would also increase the confectioners sugar to 1 cup and the white sugar to 1 cup. The frosting I made from the original recipe tasted very greasy and was not sweet enough.
The batter scared me at first because it looked to be on the thin side. But it baked up very nicely. The cake itself does not have to great chocolate taste. I took another reviewers suggestion on increasing the sugars for the sweetness and adding more white sugar was a mistake. The filling was crunchy and stayed crunchy. Hopefully as they sit for 2 days in fridge that might reduce some. I would only increase the conf. sugar. I don't think I would frost the tops with this filling as stated. I went with a chocolate glaze. Did not oooh and ahhh over this.
These cupcakes are not very sweet. The consistency is really good and they are moist, but definitely not sweet enough! We will definitely not be making them again!
Everybody loved these cupcakes. I added more frosting on the top because they looked a little boring. The only word that describes them is amazing.
These are great cupcakes! They are moist and delicious!! (: when I added the water and baking soda it was quite runny so I added some coco powder and more flour until it got a little thicker. On the icing, I hate crisco, so I used butter and it tasted fine, also, I made a lot more then what it called for. These are defiantly keepers and easy to make!
I have to be honest, I made these for my family one night, and they were ok. It was probably just my frosting tube, but it just didn't come out right. Everyone still loved them, and I'll try this recipe again with different ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream Filled Chocolate Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 141
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make easy, moist cream filled cupcakes from scratch.
Discover what the smoky taste of bacon can do for dark chocolate.
These cupcakes are moist, delicious, and easy to make.