Cream-Filled Chocolate Cupcakes

Total Time

Prep: 20 min. Bake: 15 min. + cooling


3 dozen

Updated: Oct. 13, 2022
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.


  • 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
  • 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 sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  2. 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.
  3. 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 cupcake: 195 calories, 9g fat (2g saturated fat), 16mg cholesterol, 160mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 2g protein.

Recommended Video