Cream-Filled Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 36 |
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Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table. Ingredients:
2 cups sugar |
1 cup 2% milk |
1 cup canola oil |
1 cup water |
2 eggs |
1 teaspoon vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
2 teaspoons baking soda |
1 teaspoon salt |
filling: |
1/4 cup butter, softened |
1/4 cup shortening |
2 cups confectioners' sugar |
3 tablespoons 2% milk |
1 teaspoon vanilla extract |
pinch salt |
chocolate frosting |
Directions:
1. In a large bowl, beat the sugar, milk, oil, water, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
2. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
3. In a small bowl, beat the butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost cupcakes. Yield: 3 dozen.
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