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cream-filled chocolate cupcakes

(3 ratings)
algonacchick avatar
Recipe by
Patti Brown
@algonacchick
Algonac, MI

I found this recipe online. Here is the link - http://allrecipes.com/Recipe/cream-filled-cupcakes/detail.aspx The recipe for the cake batter and the filling are from that site, the frosting is from a cookbook called Eat Great, Lose Weight from the folks at Prevention magazine. I've made these cupcakes many times, and they are delicious!

(3 ratings)
yield 30 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cream-filled chocolate cupcakes

  • CAKE
  • 3 c
    all-purpose flour
  • 2 c
    sugar
  • 1/3 c
    baking cocoa
  • 2 tsp
    baking soda
  • 1 tsp
    salt
  • 2
    eggs
  • 1 c
    milk
  • 1 c
    canola oil
  • 1 c
    water
  • 1 tsp
    vanilla
  • FILLING
  • 1/4 c
    butter, softened
  • 1/4 c
    shortening
  • 2 c
    confectioners' sugar
  • 3 Tbsp
    milk
  • 1 tsp
    vanilla
  • pinch
    salt
  • CHOCOLATE FROSTING
  • 2 2/3 c
    confectioners' sugar
  • 6 Tbsp
    butter, softened
  • 1/2 c
    cocoa powder
  • 1 tsp
    vanilla
  • 3 tsp
    milk

How To Make cream-filled chocolate cupcakes

  • 1
    In a mixing bowl, combine the first five ingredients for cake. Make a well in the center of dry ingredients.
  • 2
    Pour eggs, milk, oil, water and vanilla into well.
  • 3
    Beat until smooth, about 2 minutes.
  • 4
    Fill paper-lined muffin cups half full.
  • 5
    Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
  • 6
    Remove from pans to wire racks to cool completely.
  • 7
    For cream filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
  • 8
    Using a melon baller, remove some cake from the top of each cupcake, fill with cream filling, then replace removed cake. An even easier way to fill these: Take a pastry bag fitted with a star tip, plunge it into the top of each cupcake and squeeze filling into each one. Use whichever method you prefer.
  • 9
    For chocolate frosting: In a food processor or large bowl, combine half of confectioner's sugar, butter, cocoa and vanilla extract
  • 10
    Process or beat until confectioner's sugar dissolves.
  • 11
    Add remaining confectioner's sugar and 2 teaspoons milk. Process or beat until just smooth.
  • 12
    If frosting is too thick, add remaining 1 teaspoon milk.
  • 13
    Frost cupcakes. This is the best chocolate frosting I've ever tried. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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