Cream-Filled Cupcakes 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cream-Filled Cupcakes cont. 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon vanilla extract Pinch salt Chocolate frosting 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 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Cream-Filled Cupcakes 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. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008