Cream Filled Chocolate Cupcakes The Best Recipes

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Cream Filled Chocolate Cupcakes

"A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise."

Ingredients :

2 1/2 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup hot water
2/3 cup shortening
1/2 cup white sugar
1/3 cup milk
1 tablespoon water
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup confectioners' sugar

Instructions :

Prep : 40M	Cook : 24M	Ready in : 1H30M

Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.