Cream Filled Chocolate Cupcakes Recipe

1. Preheat oven to 350 degrees F. Grease two 12-cup muffin tins.

2. Sift the flour, 2 cups of white sugar, cocoa powder, baking powder, and salt together in a large bowl.

3. Beat the vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium for about 3 minutes, until smooth.

4. Stir the baking soda and hot water together in a small bowl, then mix into the batter. Pour batter into muffin cups to ⅔ full.

5. Bake in the oven for about 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.

6. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cream Filling:

1. Beat the shortening, ½ cup of white sugar, milk, 1 tablespoon of water, 1 teaspoon of vanilla extract, and salt together in a bowl using an electric hand mixer for 5 to 7 minutes until smooth.

2. Add the confectioners’ sugar, then beat for 3 to 5 minutes until fully incorporated.

3. Insert the frosting into the cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

4. Serve and enjoy!