Monday, November 8, 2010

Chocolate Cream Filled Cupcakes

Chocolate Cream Filled Cupcakes
2 cups sugar
1 cup 2% milk
1 cup canola oil
1 cup water
2 eggs
1 teaspoon Vanilla Extract
3 cups all-purpose flour
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
1/4 cup butter, softened
1/4 cup shortening
2 cups confectioners' sugar
3 tablespoons 2% milk
1 teaspoon Vanilla Extract
Pinch salt
Chocolate frosting
In a large bowl, beat the sugar, milk, oil, water, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
In a small bowl, beat the butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. 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 cupcakes. Yield: 3 dozen.

No comments:

Post a Comment