Cream-Filled Cupcakes

By Addie

“Surprise! These rich chocolate cupcakes are filled with a luscious vanilla cream filling, so they’re truly a double delight. ”

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract, divided
• 1/4 cup (1/2 stick) butter, softened
• 1/4 cup shortening
• 2 cups confectioners’ sugar
• 3 tablespoons milk
• 1 tablespoon sprinkles

Preparation

Step 1

Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.


Combine the flour, granulated sugar, cocoa, baking soda, salt, 1 cup water, the oil and 1 tsp. vanilla in a large bowl. Stir until blended. Pour the batter into the muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 15–20 minutes.


Meanwhile, place the butter and shortening in a large bowl. Beat with an electric mixer set on low speed until smooth and creamy. Add the confectioners’ sugar and milk. Beat until smooth. Add the remaining vanilla. Continue beating until smooth and fluffy.


Place about 3/4 cup filling mixture into a pastry bag fitted with a long tip. Push the tip through the top of the cupcake and squeeze once to fill each cupcake.


Frost the cupcakes with the remaining filling. Top with sprinkles.