Cream Filled Cupcakes
Description
So simple to make, delicious too, with a creamy filling inside. Top off with your favorite frosting.
Ingredients
3 cu. all-purpose flour
2 cu. white sugar
1/3 cu. unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2 eggs
1 cu. milk
1 cu. water
1 cup. vegetable oil
1 tsp. vanilla extract
1/4 cu. butter
1/4 cu. shortening
2 cu. confectioners' sugar
1 pinch salt
3 tbl. milk
1 tsp. vanilla extract
Directions
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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.
Bake for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tbl. milk and 1 tsp. 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.
How to fill the cupcakes. Take an apple corer and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer.