From Chocolate Recipes by David Nagy · Food & Beverage

Cream Filled Cupcakes

Published

Cream Filled Cupcakes
Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
Prep:15 mins  Cook:20 mins  Additional:15 mins  Total:50 mins  Yield:36 cupcakes

Ingredients for 36
  • * 3 cups all-purpose flour
  • * 2 cups white sugar
  • * ⅓ cup unsweetened cocoa powder
  • * 2 teaspoons baking soda
  • * 1 teaspoon salt
  • * 2 eggs
  • * 1 cup milk
  • * 1 cup water
  • * 1 cup vegetable oil
  • * 1 teaspoon vanilla extract
  • * ¼ cup butter
  • * ¼ cup shortening
  • * 2 cups confectioners' sugar
  • * 1 pinch salt
  • * 3 tablespoons milk
  • * 1 teaspoon vanilla extract


Directions
Step 1 Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
Step 2 In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Step 3 Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Step 4 Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.