Cream Filled Chocolate Cupcakes

Cream Filled Chocolate Cupcakes

Dr. Brenda 1

"A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise."


1 h 30 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 192 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  2. Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  3. Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  5. Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  6. Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
  • profile image

Your rating



  1. 13 Ratings


These are great! I've been baking for years, but never made cupcakes from scratch. This was great! I was out of milk, so I substituted buttermilk and I always add a pinch of cinnamon to all th...

I wouldn't recommend this recipe as it is. Instead of using 2/3 cup of shortening, I would use 1/3 cup shortening and 1/3 cup butter. I would also increase the confectioners sugar to 1 cup and...


The batter scared me at first because it looked to be on the thin side. But it baked up very nicely. The cake itself does not have to great chocolate taste. I took another reviewers suggestion o...

Everybody loved these cupcakes. I added more frosting on the top because they looked a little boring. The only word that describes them is amazing.

I have to be honest, I made these for my family one night, and they were ok. It was probably just my frosting tube, but it just didn't come out right. Everyone still loved them, and I'll try thi...

These cupcakes are not sweet enough! We will definitely not be making them again!

These are great cupcakes! They are moist and delicious!! (: when I added the water and baking soda it was quite runny so I added some coco powder and more flour until it got a little thicker. On...

These were pretty good. I didn't fill them with the filling in the recipe. I created my own raspberry cream filling but the cupcake itself was pretty good.