Cream-Filled Cupcakes

Recipe View Preheat & Prep: Preheat your oven to 375°F (190°C). Line 36 muffin cups with paper liners. (5 minutes)

Recipe View Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. (5 minutes)

Recipe View Incorporate Wet Ingredients: Create a well in the center of the dry ingredients. Add the eggs, milk, water, oil, and vanilla extract. Mix until just combined – avoid overmixing. (5 minutes)

Recipe View Fill Muffin Cups: Fill each muffin cup halfway with the batter. (10 minutes)

Recipe View Bake to Perfection: Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean. (20 minutes)

Recipe View Cool Completely: Allow the cupcakes to cool completely in the muffin tin before transferring them to a wire rack. (30 minutes)

Recipe View Prepare Cream Filling: In a large bowl, beat the softened butter and shortening together until smooth and creamy. Gradually blend in the confectioners' sugar and a pinch of salt. Slowly add the milk and vanilla extract, beating until the filling is light and fluffy. (10 minutes)

Recipe View Fill the Cupcakes: Transfer the cream filling to a pastry bag fitted with a small tip. Once the cupcakes are completely cool, gently push the tip through the bottom of each cupcake (through the paper liner) and pipe in the cream filling. (20 minutes)