Back to Cream-Filled Chocolate Cupcakes

Print Options


Card Sizes

Cream-Filled Chocolate Cupcakes Recipe

Cream-Filled Chocolate Cupcakes Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:36 servings


  • 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Reviews for Cream-Filled Chocolate Cupcakes

Sort By :
Reviewed Dec. 23, 2014

"You can pipe filling in from the top; less messy when serving!"

Reviewed Sep. 26, 2014

"Do they get soggy if not eaten right away? Baking these for a bake sale. Please let me know ASAP. Thanks."

Reviewed Mar. 12, 2014

"This was a decent recipe. They stuck to the wrappers too much, though. I had no problem filling them, and the kids enjoyed. We actually ended up using the filling as frosting, just made it thicker. It piped well and tasted awesome. We sprinkled some chocolate chips on top. Yum."

Reviewed Aug. 13, 2013

"I don't like using shortening is there anything I can use to substitute it??"

Reviewed Feb. 16, 2013

"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 Dec. 8, 2012

"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 Jan. 8, 2011

"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 Mar. 21, 2010

"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."

Loading Image