Delicious and easy to make, these cream-filled cupcakes. Using a pastry bag and a creamy filling, chocolate cupcakes are decorated. Use your preferred chocolate frosting to decorate.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 36 |
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- ⅓ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup butter
- ¼ cup shortening
- 2 cups confectioners’ sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Fill each muffin cup halfway with batter.
- Dotdash Meredith Food Studios
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.
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- Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners’ sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 151 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I want to try the filling for my next batch of cupcakes but I don’t know where or how to find shortening in my country. Any help on substitutes or can I make the filling without shortening?
Excellent recipe! Made these for a Euchre party and they were a huge hit! The batter made 26 cupcakes. Initially, I thought the batter was too runny and I questioned if I made a mistake in measuring the flour and sugar. So I baked just two to see how they would turn out, and they turned out fine. The filing was easy to pipe in. I used a large metal tip to core the cupcake, and the filing went in easily. Didn’t feel like making the icing so just used store bought, and they turned out super good! Thx to whomever posted the recipe. I’ll make again!
I will be honest, I was skeptical this would be good because I hate shortening in a frosting….so I assumed it would not be good in a filling. I was so wrong! This is so good! It will be my go to from now on. Thanks for sharing the recipe. Tallulah St Claire Mobile, AL
Oh my, these are the best cupcakes I have ever made! The only change I made was, I added chocolate fudge frosting.
As per other reviewers, I did not use the actual cake recipe. I made devils food cupcakes and filled with the cream, they were to die for. All the kids loved them, as well as the adults. I think I over filled them because I didn’t have enough to fill all 24 cupcakes. It was still awesome, can’t wait to make again!
I love this cupcake soo good
This recipe made 12 jumbo cupcakes. The cake batter was thin and a bit dry, but my kids loved the cream filled cupcakes. My husband said they tasted just like the brand name. Ice cream tasted good with the dry-ish cake. I frosted these with the Satiny Chocolate Glaze mentioned by others. If I make these again, I will try a different chocolate cake batter.
Although I used smaller cups, It was still an amazing recipe and the filling was beautiful!!! This recipe is totally a keeper. It totally works with chocolate frosting
Definitely will make it again!!
Excellent filling! Also just easier to fill from the top when you also plan to frost the cupcakes.
This was just ok. Bland cupcake with a super sweet filling .
Yum turned out great
Cream is just a little sweet, but quite enjoyable.
This is as close as you can probably get to the hostess cupcake. The filling really makes it. I have tried different chocolate icing but haven’t found one that I really like. If anyone has a good chocolate icing that is like the hostess cupcakes please share. Thanks for this fun and great tasting recipe.
Love this recipe it really helps keep the cupcakes moist and it has a tasty flavor
I made these cupcakes but with my own frosting recipe. They turned out great! Very fluffy. My husband and guests loved them.
The cream tastes absolutely amazing! It was also very easy to make.
This is my go to recipe for filled cupcakes. Huge hit with the kids.
I can only rate the cream filling since that’s all I used from the recipe but it was perfect for making homemade hostess cupcakes. Scarfed down quickly by all who tried them
They are yummy, but I had hopes pretty high for a 4.5 star cupcake.
I made these cupcakes yesterday and they taste good and the cream tastes good as well however, when I baked the cupcakes and pulled them out they completely sunk. They looked like they had hardly any batter in them, so I scraped all of the cupcakes into a bowl and made one cake ball instead. I am not sure how this happened considering no one else seems to have had this issue. I would be interested in trying them again if I can figure out how to not make them sink and basically evaporate.