#7: Cream Filled Cupcakes

Cream Filled Cupcakes

Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.

Preparation time: 15 mins
Bake: 20 mins
Ready in: 50 mins
Serves: 36 cupcakes

Ingredients

  • 3 cups (375 g) all-purpose flour
  • 2 cups (400 g) white sugar
  • 1/3 cup (30 g) unsweetened cocoa powder
  • 2 teaspoons (9 g) baking soda
  • 1 teaspoon (6 g) salt
  • 2 eggs
  • 1 cup (225 ml) milk
  • 1 cup (225 ml) water
  • 1 cup (225 ml) vegetable oil
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 cup (55 g) butter
  • 1/4 cup (50 g) shortening
  • 2 cups (250 g) confectioners’ sugar
  • 1 pinch (1 g) salt
  • 3 tablespoons (45 ml) milk
  • 1 teaspoon (5 ml) vanilla extract

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
  2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon (5 ml) salt. Make a well in the center and pour in the eggs, 1 cup (225 ml) milk, water, oil and 1 teaspoon (5 ml) vanilla. Mix well. Fill each muffin cup half-full of batter.
  3. 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.
  4. 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 (45 ml) milk and 1 teaspoon (5 ml) 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.