Chocolate Cupcakes With Cream Filling

I looked for a cupcake recipe online becuase I only had 2 eggs and the cake mix I had called for 3 eggs. I thought that the end result was worth the few extra minutes it took to put everything together. I made these for St. Patrick's Day. I doubled the filling recipe and used it for both the filling and the frosting. I tinted the filling green and I added a smidge (1/4 teaspoon) of mint extract.

• Ready In: 35 mins
• Serves: 36
• Yields: 36 cupcakes

Ingredients

• 2  cups sugar
• 1  cup milk
• 1  cup  oil
• 1  cup water
• 2  eggs
• 1  teaspoon vanilla extract
• 3  cups flour
• 1⁄3 cup  cocoa
• 2  teaspoons baking soda
• 1  teaspoon salt

• Filling

• 1⁄4 cup  softened butter
• 1⁄4 cup  white shortening (like Crisco)
• 2  cups powdered sugar
• 3  tablespoons milk
• 1  pinch salt
•  chocolate frosting (optional)

Directions

1. Blend the sugar, milk, oil, water, eggs and vanilla until thoroughly blended.
2. Gradually blend the dry ingredients into the sugar mixture.
3. Fill the cupcake papers 1/2 to 2/3 full.
4. Bake at 375 degrees for 20 minutes or until they test done.
5. Cool completely.
6. In another bowl, combine the filling ingredients and beat until light and fluffy.
7. Place filling in a pastry bag fitted with a small tip.
8. Place tip of the pastry bag into the cupcake and fill.
9. Frost cupcakes if desired.