Decadent Chocolate Cream-Filled Cupcakes

Experience the rich, moist texture of our Decadent Chocolate Cream-Filled Cupcakes, featuring a luscious vanilla filling and topped with a velvety cocoa frosting. This vegetarian American treat is perfect for celebrations or a sweet afternoon snack. Please note, this recipe contains gluten, dairy, and eggs, making it unsuitable for those with related allergies.

These cupcakes offer a harmonious blend of chocolatey goodness and creamy sweetness, making them versatile for any dessert table. Packed with flavor, they are a delightful way to satisfy your sweet tooth while enjoying the nutritional benefits of homemade treats.

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Recipe Collection: Dessert

Serving Size: 12

Cooking Time: 100 minutes

Overview

These filled cupcakes are a delightful treat, combining a moist chocolate base with a creamy vanilla filling and a rich cocoa frosting. Perfect for any occasion, they are sure to impress with their delicious taste and elegant presentation.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 2 Cups all-purpose flour
• 0.25 Cups unsweetened cocoa powder
• 1.5 Teaspoons baking soda
• 0.5 Teaspoons salt
• 1 Cup mayonnaise
• 1 Cup white sugar
• 0.75 Cups milk
• 2 Teaspoons vanilla extract

Vanilla Filling

• 1 Tablespoon all-purpose flour
• 1 Pinch salt, to taste
• 0.5 Cups milk
• 0.25 Cups shortening
• 2 Tablespoons shortening
• 0.75 Cups confectioners' sugar
• 1 Teaspoon vanilla extract

Cocoa Frosting

• 0.25 Cups unsalted butter
• 2.5 Tablespoons milk
• 2 Tablespoons unsweetened cocoa powder
• 2 Cups confectioners' sugar
• 0.5 Teaspoon vanilla extract

Steps

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Sift together the flour, cocoa powder, baking soda, and salt for the cupcakes in a medium bowl.
3. In a large bowl, combine mayonnaise, sugar, milk, and vanilla extract. Beat with an electric mixer until smooth.
4. Gradually add the flour mixture to the wet ingredients, beating at medium speed for 2 minutes. Divide the batter evenly among the prepared muffin cups.
5. Bake in the preheated oven for 25 to 28 minutes, until the tops spring back when lightly pressed. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
6. For the filling, stir together flour and salt in a small saucepan. Gradually whisk in milk. Cook over medium heat, stirring until thick and pudding-like, 5 to 10 minutes. Remove from heat, cover, and refrigerate until cold, about 30 minutes.
7. Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in the chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip.
8. Insert the pastry tip into the top of each cupcake about 1 inch deep. Squeeze filling into the cupcake, stopping before it leaks out. Repeat for all cupcakes.
9. For the frosting, combine butter, milk, and cocoa powder in a saucepan and bring to a boil over medium heat. Remove from heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well.
10. Frost the cupcakes with the warm frosting and serve.

Enjoy these decadent cupcakes as a sweet treat for any occasion!