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.
Cream-Filled Chocolate Cupcakes
Ingredients
- 2 cups sugar
- 1 cup 2% milk
- 1 cup canola oil
- 1 cup water
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- filling:
- 1/4 cup butter, softened
- 1/4 cup shortening
- 2 cups confectioners' sugar
- 3 tablespoons 2% milk
- 1 teaspoon vanilla extract
- Pinch salt
- Chocolate frosting
Directions
- In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
- Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely.
- In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.
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