Cream-Filled Cupcakes

Ingredients

For 36 servings

• •3 tasse all-purpose flour
• •2 tasse white sugar
• •0.33333334326744 tasse unsweetened cocoa powder
• •2 c. à café baking soda
• •1 c. à café salt
• •2 large eggs
• •1 tasse milk
• •1 tasse water
• •1 tasse vegetable oil
• •1 c. à café vanilla extract
• •0.25 tasse butter
• •0.25 tasse shortening
• •2 tasse confectioners' sugar
• •1 pinch salt
• •3 c. à soupe milk
• •1 c. à café vanilla extract

Method

1. 1.Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. 2.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.
3. 3.Fill each muffin cup halfway with batter.
4. 4.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.
5. 5.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.
6. 6.Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.