Cream Filled Cupcakes with Buttercream Frosting

A pastry bag with a good tip is a must for assembling these impressive little cakes. Pastry bags are not hard to find and are not expensive. Look in any grocery store or discount store with a section of cake decorations. I like the disposable bags that have couplers for assorted tips.
If you prefer, use my recipe for Better Box Cake for the cupcakes.

For the cake:
1 cup whole wheat flour
2 cups all-purpose flour
1 1/2 cups sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
For the filling:
1/4 cup butter
1/4 cup shortening
2 cups confectioner’s sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
For the icing:
1 pound confectioner’s sugar
1/3 cup cocoa powder
1/2 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla extract

1. Preheat oven to 375. Line 24 muffin cups with paper liners.
2. In a large bowl, mix together the flours, sugar, cocoa, baking soda, and salt. Make a well in the center and pour in the eggs, milk, water, oil, and vanilla. Mix well. Divide the batter evenly among the muffin cups.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
4. Make the filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioner’s sugar and a pinch of salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Fill a pastry bag with a small tip. Push the tip into the top and fill each cupcake.
5. For the frosting: Combine 1 pound confectioner’s sugar, 1/3 cup cocoa, salt, 1/2 cup softened butter, 3 tablespoons milk, and 1 teaspoon vanilla. Beat until creamy, adding more milk if needed to achieve spreading consistency. Frost cupcakes.

Servings: 24

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