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Cream-Filled Cupcakes

By: Edie DeSpain

"Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table."

Rate/Review | Read Reviews (47)

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 36 servings

Ingredients

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
FILLING:
1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla extract
Pinch salt
Chocolate frosting

Directions

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
Frost tops with chocolate frosting.