Cream Filled Chocolate Cupcakes - Heart's Content Farmhouse

Prep Time:20

Cook Time:18

Total Time:38

Prep. Preheat the oven to 375°F (190°C) and line two 12-cup muffin tins with cupcake liners.
Mix the dry ingredients. In a large mixing bowl or the bowl of a stand mixer, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Add the wet ingredients. Add eggs, milk, vegetable oil, water, and vanilla extract to the dry ingredients. Beat at low speed for 30 seconds, then increase the speed to medium and beat until the mixture is smooth and fully combined (about 2 minutes). Then, scrape down the sides of the bowl as needed.
Fill the cupcake liners. Fill the prepared cupcake liners ¾ full with the batter.
Bake. Bake for 17–20 minutes, rotating the pans halfway through for even baking. The cupcakes are done when a toothpick inserted into the center comes out clean.
Cool. Remove cupcakes from the tins and transfer them to a wire rack to cool completely before adding the filling.

Mix the ingredients. In a large bowl, beat the softened butter and shortening on low speed until smooth and creamy. Gradually add powdered sugar, milk, vanilla extract, and salt. Beat on low speed until combined, then increase to medium-high speed and beat until fluffy (about 3–5 minutes).
Prepare the piping bag. Fit a piping bag with a small star tip (about size #16 or #18). Fill the bag with the cream filling.
Fill the cupcakes. Insert the piping tip into the center of each cooled cupcake. Then, squeeze the piping bag for about 5 seconds to fill each cupcake.
Tip: If it’s hard to pierce the cupcake, use a toothpick to create a small hole first. Cut one cupcake open to check the filling amount, then adjust the filling for the rest.
Wipe the bottoms of the cupcakes to remove any excess filling.

Combine the butter and cocoa. In a medium bowl, combine the melted butter and sifted cocoa powder, stirring until smooth.
Add the powdered sugar and milk. Add powdered sugar and milk, beating on low speed until combined. Increase speed to medium and beat until the frosting is light and fluffy.
Add the vanilla. Mix in the vanilla extract and beat until fully incorporated.
Adjust the consistency. If the frosting is too thick, add more milk, one teaspoon at a time, until it reaches a spreadable consistency.
Frost the cupcakes. Use a spatula or piping bag to frost the filled cupcakes generously. Any leftover frosting can be stored for future use.

Don’t be tempted to skip the liners…the batter will stick without them!

This is, of course, a lovely and simple cupcake even if you skip the filling.

Servings: cupcakes

Calories: 425kcal