cream-filled chocolate cupcakes

Name: Cream-filled Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 30
Cuisine: American
Ingredients: ## CAKE; 3 cup(s) all-purpose flour; 2 cup(s) sugar; 1/3 cup(s) baking cocoa; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 2 - eggs; 1 cup(s) milk; 1 cup(s) canola oil; 1 cup(s) water; 1 teaspoon(s) vanilla; ## FILLING; 1/4 cup(s) butter, softened; 1/4 cup(s) shortening; 2 cup(s) confectioners' sugar; 3 tablespoon(s) milk; 1 teaspoon(s) vanilla; pinch(es) salt; ## CHOCOLATE FROSTING; 2 2/3 cup(s) confectioners' sugar; 6 tablespoon(s) butter, softened; 1/2 cup(s) cocoa powder; 1 teaspoon(s) vanilla; 3 teaspoon(s) milk

(3 RATINGS)

376 Pinches 2 Photos

Patti Brown

Algonac, MI

Updated on Mar 30, 2011

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!

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 30 serving(s)

Ingredients

CAKE
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 canola oil
1 cup water
1 teaspoon vanilla
FILLING
1/4 cup butter, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons milk
1 teaspoon vanilla
pinch salt
CHOCOLATE FROSTING
2 2/3 cups confectioners' sugar
6 tablespoons butter, softened
1/2 cup cocoa powder
1 teaspoon vanilla
3 teaspoons milk

How To Make cream-filled chocolate cupcakes

Step 1

In a mixing bowl, combine the first five ingredients for cake. Make a well in the center of dry ingredients.

Step 2

Pour eggs, milk, oil, water and vanilla into well.
Step 3

Beat until smooth, about 2 minutes.
Step 4

Fill paper-lined muffin cups half full.
Step 5

Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Step 6

Remove from pans to wire racks to cool completely.
Step 7

For cream filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
Step 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.
Step 9

For chocolate frosting: In a food processor or large bowl, combine half of confectioner's sugar, butter, cocoa and vanilla extract
Step 10

Process or beat until confectioner's sugar dissolves.
Step 11

Add remaining confectioner's sugar and 2 teaspoons milk. Process or beat until just smooth.
Step 12

If frosting is too thick, add remaining 1 teaspoon milk.
Step 13

Frost cupcakes. This is the best chocolate frosting I've ever tried. Enjoy!
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