Yield: 36 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes
INGREDIENTS
3 cups flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Line cupcake tins with paper cups.
2. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt.
3. In a medium bowl, combine the eggs, milk, water, vegetable oil, and vanilla extract. Add the wet mixture into the dry ingredients and beat on medium speed until well combined.
4. Fill the cupcake tins 1/2 full, and bake for 20 minutes, or until a
toothpick inserted into the center comes out clean. Allow cupcakes to
cool on a rack. Do not remove from pan until after filling has been inserted.
5. For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy. Slowly add the powdered sugar and salt. Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy. Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling. Push tip through the top of each cupcake, and fill until you see the cupcake expand.
