Cream-Filled Cupcakes

Yield: 3 dozen

Ingredients

Cupcakes

• 3 cups all-purpose flour
• 2 cups granulated 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, softened
• 1/4 cup shortening
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Chocolate frosting

Instructions

1. Heat oven to 375 degrees F. Line muffin cups with paper.

Cupcakes

1. In a mixing bowl, combine the first five ingredients.
2. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes.
3. Fill muffin cups half full.
4. Bake for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean.
5. Remove from pans to wire racks to cool completely.

Filling

1. In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes.
2. 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.
3. Frost tops with chocolate frosting.