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Cream-Filled 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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36 Servings
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

2 cups sugar
1 cup milk
1 cup vegetable 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 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.

Nutrition 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.

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

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