Cream-filled Chocolate Cupcakes

1
Patti Brown

By
@algonacchick

I found this recipe online. Here is the link - allrecipes.com/...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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
30
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 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

Step-by-Step

  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!

Printable Recipe Card

About Cream-filled Chocolate Cupcakes

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American




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