Cream Filled Chocolate Cupcakes

By srumbel

Cream Filled Chocolate Cupcakes- Tender chocolate cupcakes with a luscious creamy center, topped with heavenly chocolate buttercream. A chocolate lover’s dream!
from creationsbykara.com

Ingredients

• Cupcakes:
• 1 1/2 cups flour
• 1 cups sugar
• 1/4 cup cocoa
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp oil
• 1 cups water
• 1 Tbsp vinegar
• Cream Filling:
• 3 Tbsp. flour
• 1/2 cup milk
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1 tsp. vanilla
• Frosting:
• 1/3 cup soft butter
• 1/3 cup cocoa
• Pinch of salt
• 3 cups powdered sugar
• 3/4 tsp vanilla
• 3-4 Tbsp milk or cream

Preparation

Step 1

Whisk together flour, sugar, cocoa, soda, and salt in a large mixing bowl. Add oil, water, and vinegar. Whisk till smooth. Fill paper lined muffin cups about 2/3 full. Bake at 375° for about 18-20 minutes. Let cool in pans for five minutes, then remove to cooling racks. Cool completely.

Cream Filling:
Whisk together flour and milk in a medium saucepan. Cook and stir over medium heat till thick and creamy like pudding. Cool completely. (I like to place my pan in a sink filled with about 3” of ice water to speed things up.)
Beat butter and sugar till creamy. Add milk mixture and vanilla. Beat for 7-10 minutes, or till smooth, thick, and creamy. It will look curdled at first, but keep beating and it will eventually turn out.

Frosting:
Beat butter and cocoa till smooth. Add salt, powdered sugar, and about 2 tablespoons of the milk. Beat till smooth, adding more milk as needed to reach desired consistency.

To assemble cupcakes: Scoop filling into a pastry bag with a large tip. Poke a hole in the top of a cupcake and fill with about a tablespoonful of filling.
After all the cupcakes are filled with creamy goodness, pipe on the chocolate frosting with a large star tip. Enjoy!!

-Makes about 1 1/2 dozen cupcakes