Cream Filled Chocolate Cupcakes recipe
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Ingredients
- 2 ½ cups all-purpose flour 2 cups white sugar ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder ¼ teaspoon salt 1 cup vegetable oil 1 cup buttermilk 2 eggs 1 teaspoon vanilla extract 2 teaspoons baking soda 1 cup hot water ⅔ cup shortening ½ cup white sugar ⅓ cup milk 1 tablespoon water 1 teaspoon vanilla extract ¼ teaspoon salt ½ cup confectioners' sugar
Nutrition Info
- 284.4 caloriescarbohydrate: 34.8 gcholesterol: 16.2 mgfat: 15.6 gfiber: 0.7 gprotein: 2.6 gsaturatedFat: 3.2 gservingSize: -sodium: 192.5 mgsugar: 24.2 gtransFat: : -unsaturatedFat: : -
Directions Cream Filled Chocolate Cupcakes
Directions
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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.