Cream Filled Chocolate Cupcakes Recipe - Allrecipes.com
Cream Filled Chocolate Cupcakes  Recipe
  • READY IN hrs

Cream Filled Chocolate Cupcakes

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 dozen cupcakes Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  2. Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  3. Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  6. Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 20 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2013

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!

 
Most Helpful Critical Review
Feb 02, 2013

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.

 

9 Ratings

Dec 27, 2012

delicious

 
Apr 04, 2013

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.

 
Feb 11, 2014

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!

 
Jan 31, 2014

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.

 
Feb 13, 2013

These were pretty good. I didn't fill them with the filling in the recipe. I created my own raspberry cream filling but the cupcake itself was pretty good.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 34.8 g
  • 11%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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