Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
| Prep Time: | 15m |
| Cook Time: | 20m |
| Ready in: | 50m |
| Yield: | 36 cupcakes |
| Ingredients | |
| 3 cups all-purpose flour 2 cups white sugar 1/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup water 1 cup vegetable oil 1 teaspoon vanilla extract 1/4 cup butter 1/4 cup shortening 2 cups confectioners' sugar 1 pinch salt 3 tablespoons milk 1 teaspoon vanilla extract | |
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
| Nutrition Information Servings Per Recipe: 36 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 196 cal | Total Fat: | 9.4 g | Cholesterol: | 16 mg | |||
| Sodium: | 167 mg | Carbohydrates: | 26.9 g | Fiber: | 0.5 g | |||
| Protein: | 1.9 g | |||||||
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