Cream-Filled Cupcakes
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large 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
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.
- Fill each muffin cup halfway with batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.
- Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners' sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.
- Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.
Source
Original recipe: View Original