Cream Filled Cup Cakes

Cream Filled Cup Cakes

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Cathy Boggs


Everyone who loves Chocolate, will love it even more when they bite into these and find a fluffy cream filling. They go fast at a family dinners or partys, everyone always wants the recipe


★★★★★ 1 vote

3 dozen
15 Min
20 Min


  • 3 c
    all purpose flour
  • 2 c
  • 1/3 c
    baking cocoa
  • 2 tsp
    baking soda
  • 1 tsp
  • 2
  • 1 c
  • 1 c
    vegetable oil
  • 1 c
  • 1 tsp
    vanilla extract
  • 1/4 c
    margarine (softened)
  • 1/4 c
  • 2 c
    confectioners' sugar
  • 3 Tbsp
  • 1 tsp
    vanilla extract
  • ·
    pinch of salt

How to Make Cream Filled Cup Cakes


  1. In a mixing bowl combine the first 5 ingredients. Add eggs, one at a time, mixing well, then add milk, oil, water, and vanilla. Beat until smooth, about 2 minutes.
  2. Fill paper lined cup cakes in pan half full. Bake at 375 for 15-20 minutes or until a toothpick in center comes out clean.
  3. Remove from pans to wire rack to cool completely.
    In a mixing bowl, combine marg. shortening,confectioners sugar, milk, vanilla, and salt, beat until fluffy, about 5 minutes.
    Insert a very small tip into a pastry bag or plastic bag and fill with cream filling. Push tip through the bottom of paper liner to fill each cupcake.
  4. Frost the tops with your favorite Chocolate frosting

Printable Recipe Card

About Cream Filled Cup Cakes

Course/Dish: Cakes Chocolate
Other Tags: Quick & Easy For Kids

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