Cream-Filled Chocolate Cupcakes

Name: Cream-Filled Chocolate Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 dozen.
Ingredients: 2 cups sugar; 1 cup 2% milk; 1 cup canola oil; 1 cup water; 2 large eggs, room temperature; 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 2% milk; 1 teaspoon vanilla extract; Pinch salt; Chocolate frosting

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.

Ingredients

2 cups sugar
1 cup 2% milk
1 cup canola oil
1 cup water
2 large eggs, room temperature
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 2% milk
1 teaspoon vanilla extract
Pinch salt
Chocolate frosting

Directions

In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.

Nutrition Facts

1 each: 195 calories, 9g fat (2g saturated fat), 16mg cholesterol, 160mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 2g protein.

Originally published as Cream-Filled Cupcakes in Taste of Home June/July 1999

Reviews

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Average Rating:

Alsfood

Dec 23, 2014

You can pipe filling in from the top; less messy when serving!
Lydia99

Sep 26, 2014

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

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.
ortho3

Aug 13, 2013

I don't like using shortening is there anything I can use to substitute it??
becky66

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.
DoorCountyfan

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!
ChristinaMS

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:)
ebeth2007

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.