Chocolate Cream Filled Cupcakes

3 c	all purpose flour
2 c	sugar
1/2 c	cocoa powder
2 tsp	baking soda
2	eggs
1 c	buttermilk
1 c	water
1 c	vegetable oil
2 tsp	vanilla
1 pinch	salt
1 oz	bakers semi sweet baking chocolate bar
FILLING
1 stk	butter
1/4 c	shortening
2 c	powdered sugar
pinch	salt
3 Tbsp	milk
1 tsp	vanilla
CHOCOLATE BUTTERCREAM ICING
4 oz	bakers semi sweet baking bars
2 Tbsp	karo syrup
3 Tbsp	milk
1 stk	butter
2 c	crisco
6 c	powdered sugar
1 tsp	vanilla

 

 

 

 

 

 

 

 

Directions

1

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

2

Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake

3

For frosting, place chocolate bar, milk in microwave and melt, add karo syrup and stir, set aside. In mixing bowl, cream butter and shortening until light and fluffy, add vanilla and blend, gradually add half of powdered sugar, mix, and add melted chocolate mixture, mix and add the rest of the powdered sugar, mix for about 5 minutes until fluffy, frost stuffed cupcakes.