Decadent Chocolate Cream Cupcakes

Satisfy your sweet tooth with these Decadent Chocolate Cream Cupcakes, featuring a rich chocolate base and a luscious cream filling. Perfect for those following a vegetarian diet, these American-style treats are a crowd-pleaser. However, please note they contain gluten, dairy, and eggs, making them unsuitable for those with related allergies.

These cupcakes boast a rich, chocolatey flavor complemented by a creamy, sweet filling, making them versatile for any occasion—ideal for birthday parties, celebrations, or simply as a delightful dessert.

Packed with energy and flavor, these cupcakes are a great way to treat yourself while enjoying the benefits of a vegetarian diet.

Easily accessible through EasyChef Pro, you can find this recipe along with many others in your digital cookbook. Plus, our shopping list feature ensures you get the best prices for your ingredients, making meal prep a breeze.

Try these Decadent Chocolate Cream Cupcakes today and elevate your dessert game with EasyChef Pro!

Recipe Collection: Dessert

Serving Size: 36

Cooking Time: 50 minutes

Overview

These cream-filled cupcakes are a delightful treat, featuring a rich chocolate base with a creamy filling piped inside. Perfect for chocolate lovers, these cupcakes can be topped with your favorite chocolate frosting for an extra indulgent touch.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

American

Ingredients

• 3 Cups all-purpose flour
• 2 Cups white sugar
• 0.33 Cups unsweetened cocoa powder
• 2 Teaspoons baking soda
• 1 Teaspoon salt
• 2 Large eggs
• 1 Cup milk
• 1 Cup water
• 1 Cup vegetable oil
• 1 Teaspoon vanilla extract

Filling

• 0.25 Cups butter
• 0.25 Cups shortening
• 2 Cups confectioners' sugar
• 1 Pinch salt, to taste
• 3 Tablespoons milk
• 1 Teaspoon vanilla extract

Steps

1. Preheat the oven to 375°F (190°C). Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda, and salt. Create a well in the center and add the eggs, milk, water, oil, and vanilla. Mix well until combined.
3. Fill each muffin cup halfway with the batter.
4. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
5. For the filling, beat the butter and shortening together in a large bowl until smooth. Blend in the confectioners' sugar and salt. Gradually beat in the milk and vanilla until the mixture is light and fluffy. Transfer the filling to a pastry bag with a small tip.
6. Once the cupcakes have cooled, insert the tip of the pastry bag through the bottom of each paper liner to fill the cupcakes with the cream filling. Enjoy!