Cream-Filled Cupcakes

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  • 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


  • 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


  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 paper-lined muffin cups half full.
  4. Bake at 375 degrees F 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.
  6. Filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes.
  7. 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.

Yield: 3 dozen

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