Cream-Filled Chocolate Cupcakes Recipe

4.5 8 12
Cream-Filled Chocolate Cupcakes Recipe
Cream-Filled Chocolate Cupcakes Recipe photo by Taste of Home
Publisher Photo

Cream-Filled Chocolate Cupcakes Recipe

Read Reviews
4.5 8 12
Publisher Photo
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.
Recommended: Top 10 Cupcake Recipes
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 1/4 cup shortening
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Chocolate frosting

Directions

In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. 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 mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat 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 tops with chocolate frosting. Yield: 3 dozen.
Originally published as Cream-Filled Cupcakes in Taste of Home June/July 1999, p33

Nutritional Facts

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

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 1/4 cup shortening
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Chocolate frosting
  1. In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. 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.
  2. In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat 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.
  3. Frost tops with chocolate frosting. Yield: 3 dozen.
Originally published as Cream-Filled Cupcakes in Taste of Home June/July 1999, p33

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Reviews forCream-Filled Chocolate Cupcakes

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Alsfood User ID: 8171336 215720
Reviewed Dec. 23, 2014

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

MY REVIEW
Lydia99 User ID: 8011420 33629
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."

MY REVIEW
judontmesswithme User ID: 7075186 33628
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."

MY REVIEW
ortho3 User ID: 7301252 69584
Reviewed Aug. 13, 2013

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

MY REVIEW
becky66 User ID: 1915904 26696
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."

MY REVIEW
DoorCountyfan User ID: 6310114 49919
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!"

MY REVIEW
ChristinaMS User ID: 3642424 33565
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:)"

MY REVIEW
ebeth2007 User ID: 2951063 24719
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."

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