Chocolate Cupcakes with Cream Filling

Chocolate Cupcakes with Cream Filling


470 people made this

These cupcakes are actually very easy to make and the creamy filling is delicious. Make sure the cupcakes are fully cooked before you fill them or the filling will melt!

Grace W.

Serves: 36 

  • 3 cups (375g) plain flour
  • 2 cups (440g) white sugar
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons bicarb soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup (250ml) milk
  • 1 cup (250ml) water
  • 1 cup (250ml) vegetable oil
  • 1 teaspoon vanilla essence
  • 65g butter
  • 1/4 cup copha
  • 2 cups (375g) icing sugar
  • 1 pinch salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla essence

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Preheat oven to 190 degrees C. Line 36 muffin cups with paper liners.
  2. In a large bowl mix together the flour, sugar, cocoa, bicarb soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
  3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool.
  4. Make filling: In a large bowl, beat butter and copha together until smooth. Blend in icing sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

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