Chocolate Cupcakes Filled with Vanilla Buttercream are delicious, moist chocolate cupcakes topped stuffed and topped with a fluffy vanilla buttercream frosting.

CHOCOLATE CUPCAKES FILLED WITH VANILLA BUTTERCREAM

This is really a piggyback post from my Monkey Cupcakes. These were made out of the same batch, I just wanted to share both. Aren’t they pretty? I think I used every type of sprinkle I had in the house. I even broke out my new star sprinkles, which are like gold to me.

Chocolate Cupcakes Filled with Vanilla Buttercream

Melissa | Persnickety Plates

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Servings cupcakes or 24 mini cupcakes

Ingredients

Chocolate Cupcakes

1 1/2 cups flour
2/3 cup cocoa powder
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup vegetable oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

Vanilla Buttercream

1.5 sticks salted butter softened
3 cups powdered sugar
3 Tablespoons heavy cream
1.5 teaspoons vanilla extract

Instructions

For the Chocolate Cupcakes

Line your cupcake pans with liners and set aside (I made 24 minis & 10 full size).
Preheat oven to 350 degrees.
In a large bowl, mix together the flour, cocoa powder, sugar, baking soda, baking powder and salt with a whisk.
Add the eggs, oil, vanilla and milk and mix until combined. It will be very thick at this point.
I switched to a wooden spoon and added the hot water. Mix until fully incorporated. Now batter will be thin.
Fill the liners about 3/4 full and bake for full size - 12-15 minutes, minis - around 10 minutes until a toothpick inserted in the center comes out clean.
Cool completely before you start decorating.

For the Buttercream

Make sure you start with softened butter. I used my stand mixer but a hand mixer will work fine, too.
With the paddle attachment, whip the butter until it starts to get smooth.
Add the powdered sugar, one cup at a time, on medium speed for 1 to 2 minutes.
Add the heavy cream and vanilla extract and mix on high for 3 to 4 minutes.
If you use UNsalted butter, you'll want to add a pinch of salt. I started with salted butter so there's no need.
To fill/decorate
Once cooled, core out the center of your cupcakes. I used some type of apple corer to do this (I'm not exactly sure what it's intended use is, I just found it in my drawer & it worked perfectly).
Using a piping bag (or ziploc bag with a tip), fill the center of the cupcake with some frosting then replace the top. Frost the top with the buttercream - I did a simple swirl. Then sprinkle away. Some I smushed into sprinkles, some I actually spinkled.

Notes

Adapted from Bakerella and Sally's Baking Addition

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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