Monday, November 5, 2007


These delicious cupcakes are a special treat! People are surprised to find a creamy filling in the middle of these tender chocolate cakes. Why buy Hostess cupcakes with all of their chemicals and preservatives when you can make your own fresh, delectable ones right in your own kitchen? This recipe makes 3 dozen cupcakes instead of the usual 24, so be sure you have enough paper liners before you start!


3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla

1) In a mixing bowl, combine the first five ingredients.

2) Add the eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes. Batter will be thin.

3) Fill paper lined muffin cups a bit over 1/2 full.

4) Bake at 375 degrees for 15-20 minutes or until tooth pick inserted in center of cupcake comes out clean.

5) Let sit in pan for 5 minutes, then remove from pan to wire rack so cupcakes will cool completely.


1/4 cup butter, softened
1/4 cup shortening
2 cups powdered sugar
3 Tablespoons milk
1 teaspoon vanilla
Pinch of salt

1) In mixing bowl, combine butter, shortening, powdered sugar, milk, vanilla and salt. Beat until fluffy, about 5 minutes.

2) I fill a plastic ketchup or mustard container that has a thin tip with the filling. If you have a pastry bag with a very thin tip that will work too.

3) Poke a thin, sharp knife tip into the bottom of the cupcake to make a small slit in the paper liner.

4) Insert the bottle or pastry bag tip into the slit you made and gently squeeze the filling into each cupcake. The filling sometimes comes back out the hole in the bottom a bit, so I turn each cupcake over when I am done and wipe any extra filling off the bottom.

These are excellent plain or you can frost them with your favorite chocolate frosting. Makes 3 dozen regular sized cupcakes, or 2 dozen regular sized and 6 giant cupcakes.

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