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 are delicious, moist chocolate cupcakes topped stuffed and topped with a fluffy vanilla buttercream frosting. | Persnickety Plates

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

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

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

Servings: 10 cupcakes or 24 mini cupcakes

Ingredients
 

Chocolate Cupcakes

  • 1 ½ cups flour
  • cup cocoa powder
  • 1 ⅓ cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • cup vegetable oil
  • 1 teaspoon vanilla
  • cup milk
  • 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

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.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!

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

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