cream filled cupcakes
Breakfast
Cream Filled Cupcakes
Classic snack-style cupcakes with creamy filling inside—just like the bakery or lunchbox treats.
Ingredients
- 3 cups all-purpose flour 2 cups sugar
- 1/3 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil 1 cup water
- 1 teaspoon vanilla extract
- filling:
- 1/4 cup butter or margarine, softened
- 1/4 cup shortening
- 2 cups confectioners' sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract pinch salt
- chocolate frosting
Directions
- In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Fill paper- lined muffin cups half full. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- Remove from pans to wire racks to cool completely.
- In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat 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 tops with chocolate frosting.
