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Cream-Filled Chocolate Cupcakes Recipe

Cream-Filled Chocolate Cupcakes Recipe photo by Taste of Home

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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.

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Cream-Filled Chocolate Cupcakes Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 36 Servings

20 15 35

Ingredients

2 cups sugar
1 cup 2% milk
1 cup canola oil
1 cup water
2 eggs
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 the sugar, milk, oil, water, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full. Bake at 375° 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 small bowl, beat the butter, shortening, confectioners' sugar, milk, vanilla and salt 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 cupcakes. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 195 calories, 9 g fat (2 g saturated fat), 16 mg cholesterol, 160 mg sodium, 27 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cream-Filled Cupcakes in Taste of Home June/July 1999, p33

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Reviews for Cream-Filled Chocolate Cupcakes

Cream-Filled Chocolate Cupcakes

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Reviewed on Feb. 16, 2013 by becky66

I thought it was a little hard to get enough filling in the cupcakes; mine did not look like the photo. Might have been my technique. Still yummy, though, and I would definitely make them again.

Reviewed on Dec. 08, 2012 by DoorCountyfan

A moist, not-too sweet cake with a rich butter cream filling. I had extra filling, added more powdered sugar, milk and cocoa to make the chocolate frosting. Great flavor and not too sugary sweet!

Reviewed on Jan. 08, 2011 by ChristinaMS

I've made these many times and each time I've gotten faster at doing it. I make my own buttercream icing which adds to the time factor but everyone loves them. Sometimes if I have left over filling, I add it to my icing mixture and it all works out just fine:)

Reviewed on Mar. 21, 2010 by ebeth2007

The most time I have ever spent making cupcakes! incredibly yummy but yikes! Messy and hard to know how much you filled it. Didn't even last a day, though. 4 stars, but I won't make again.