Cream-Filled Cupcakes
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.
SERVINGS: 36
CATEGORY: Dessert
METHOD: Baked
TIME: 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 mixing 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 mixing 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.