Cream Filled Cupcakes

Ingredients

• Servings: 36
• 3 cups all-purpose flour
• 2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup butter
• 1/4 cup shortening
• 2 cups confectioners' sugar
• 1 pinch salt
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• 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 of batter.
• 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.
• 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 milk and 1 teaspoon 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.