Buttercream-Filled Chocolate Cupcakes

Prep Time: 0:30     Bake Time: 0:18     Yields: 22-24 servings


  • Cake:
  • 2 1/4 cups flour
  • 1 3/4 cups sugar
  • 3/4 cup vegetable shortening
  • 2/3 cup cocoa
  • 1 1/2 cups water
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon baking powder
  • 2 eggs
  • Filling:
  • 1 1/2 cups powdered sugar
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  • Chocolate Frosting:
  • 2 cups powdered sugar
  • 1/3 cup cocoa
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla

Prep & Instructions

Heat oven to 350 degrees F. Grease and flour pan; set aside. In large bowl, beat all ingredients together on low speed, scraping bowl constantly. Beat on high speed 2minutes, scraping bowl often. Spoon batter into prepared pan, filling each well 3/4 full. Bake at 350 F for 18-22 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool cupcakes completely. Wash, dry and prepare pan. Repeat baking procedure until all batter has been used.

For Filling: In small bowl, beat all ingredients on low speed, until smooth. Beat on medium speed 2 minutes, adding additional milk if needed, until smooth and creamy. Fill pastry bag, fitted with large round tip. Pipe or spoon a small amount of frosting into indentation in each cupcake; set aside.

For frosting: In medium bowl, blend all ingredients on low speed until blended, scraping bowl often. Beat on high speed 2 minutes, until smooth. Fill pastry bag fitted with a large star tip. Pipe frosting on top of each cupcake. Makes 24 cupcakes.

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