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cream-filled chocolate cupcakes

(3 ratings)
algonacchick avatar
Recipe by
Patti Brown
@algonacchick
Algonac, MI

I found this recipe online. Here is the link - http://allrecipes.com/Recipe/cream-filled-cupcakes/detail.aspx The recipe for the cake batter and the filling are from that site, the frosting is from a cookbook called Eat Great, Lose Weight from the folks at Prevention magazine. I've made these cupcakes many times, and they are delicious!

►
(3 ratings)
yield 30 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cream-filled chocolate cupcakes

  • CAKE
  • 3 c
    all-purpose flour
  • 2 c
    sugar
  • 1/3 c
    baking cocoa
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1 c
    milk
  • 1 c
    canola oil
  • 1 c
    water
  • 1 tsp
    vanilla
  • FILLING
  • 1/4 c
    butter, softened
  • 1/4 c
    shortening
  • 2 c
    confectioners' sugar
  • 3 Tbsp
    milk
  • 1 tsp
    vanilla
  • pinch
    salt
  • CHOCOLATE FROSTING
  • 2 2/3 c
    confectioners' sugar
  • 6 Tbsp
    butter, softened
  • 1/2 c
    cocoa powder
  • 1 tsp
    vanilla
  • 3 tsp
    milk

How To Make cream-filled chocolate cupcakes

  • 1
    In a mixing bowl, combine the first five ingredients for cake. Make a well in the center of dry ingredients.
  • 2
    Pour eggs, milk, oil, water and vanilla into well.
  • 3
    Beat until smooth, about 2 minutes.
  • 4
    Fill paper-lined muffin cups half full.
  • 5
    Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
  • 6
    Remove from pans to wire racks to cool completely.
  • 7
    For cream filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
  • 8
    Using a melon baller, remove some cake from the top of each cupcake, fill with cream filling, then replace removed cake. An even easier way to fill these: Take a pastry bag fitted with a star tip, plunge it into the top of each cupcake and squeeze filling into each one. Use whichever method you prefer.
  • 9
    For chocolate frosting: In a food processor or large bowl, combine half of confectioner's sugar, butter, cocoa and vanilla extract
  • 10
    Process or beat until confectioner's sugar dissolves.
  • 11
    Add remaining confectioner's sugar and 2 teaspoons milk. Process or beat until just smooth.
  • 12
    If frosting is too thick, add remaining 1 teaspoon milk.
  • 13
    Frost cupcakes. This is the best chocolate frosting I've ever tried. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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