Chocolate Cream Filled Cupcakes

By srumbel

hese chocolate cupcakes are filled with sweet cream and topped with an easy chocolate frosting. They're like your favorite storebought snack cakes, but homemade!
from thepajamachef.com

Ingredients

• for cupcakes
• 3 cups all-purpose flour
• 2 cups sugar
• 6 tablespoons cocoa powder
• 2 teaspoons baking soda
• 3/4 cup canola oil
• 2 tablespoons vinegar
• 2 cups water
• for filling
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup powdered sugar, optional
• for frosting
• 1/2 cup butter, melted
• 2/3 cup cocoa powder
• 1 teaspoon vanilla
• up to 3 cups powdered sugar
• up to 1/3 cup milk

Details

Cooking time 180mins

Preparation

Step 1

Preheat oven to 350 degrees F. Line 36 muffin cups with paper liners or grease tins with cooking spray.

In a large bowl, stir together dry ingredients: flour, sugar, cocoa powder, and baking soda. Add oil, vinegar, vanilla, and water and whisk until just combined. Fill muffin cups 2/3 of the way full, then bake for 15-18 minutes or until a toothpick inserted in the center of a muffin cup comes out clean. Cool in pan for about 10 minutes before removing to a cooling rack.

While cupcakes cool, make the filling. In a small saucepan, whisk together flour and milk. Cook over medium-low heat until thick, constantly stirring. Pour into the bowl of a stand mixer to cool. When completely cool, add butter, vanilla, and sugar. Beat on high for 5 minutes until light and fluffy. If desired, add up to 1 cup powdered sugar to thicken.

When cupcakes are cool, use a sharp knife to cut circle from the top of the cupcake, angling down to cut out a cone shaped piece. Spoon [or pipe in using a pastry bag] about 1 tablespoon of filling in the hole, then replace the bit of removed cake. Repeat until all cupcakes are filled.

To make the frosting, place butter and cocoa powder in the bowl of a stand mixer. Whisk on medium until combined, then alternate adding milk and powdered sugar until desired consistency is reached. Stir in vanilla, then frost cupcakes.

On warm days, you may want to store in the refrigerator until ready to serve so the filling doesn't melt.