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Cream-Filled Chocolate Cupcakes

 Cream-Filled Chocolate Cupcakes
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.
36 ServingsPrep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 1 cup canola oil
  • 1 cup water
  • 2 eggs
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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.

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Cream-Filled Chocolate Cupcakes (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.