A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 30 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.

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  • Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.

  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.

  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.

  • Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Nutrition Facts

284 calories; protein 2.6g 5% DV; carbohydrates 34.8g 11% DV; fat 15.6g 24% DV; cholesterol 16.2mg 5% DV; sodium 192.5mg 8% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/01/2013
These are great! I've been baking for years but never made cupcakes from scratch. This was great! I was out of milk so I substituted buttermilk and I always add a pinch of cinnamon to all things chocolate to bring out the flavor. I didn't know when to fill the cupcakes with cream so I let them cool for about 5 minutes then filled with the cream. Yum! Read More
(16)

Most helpful critical review

Rating: 2 stars
02/02/2013
I wouldn't recommend this recipe as it is. Instead of using 2/3 cup of shortening, I would use 1/3 cup shortening and 1/3 cup butter. I would also increase the confectioners sugar to 1 cup and the white sugar to 1 cup. The frosting I made from the original recipe tasted very greasy and was not sweet enough. Read More
(14)
15 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/01/2013
These are great! I've been baking for years but never made cupcakes from scratch. This was great! I was out of milk so I substituted buttermilk and I always add a pinch of cinnamon to all things chocolate to bring out the flavor. I didn't know when to fill the cupcakes with cream so I let them cool for about 5 minutes then filled with the cream. Yum! Read More
(16)
Rating: 2 stars
02/02/2013
I wouldn't recommend this recipe as it is. Instead of using 2/3 cup of shortening, I would use 1/3 cup shortening and 1/3 cup butter. I would also increase the confectioners sugar to 1 cup and the white sugar to 1 cup. The frosting I made from the original recipe tasted very greasy and was not sweet enough. Read More
(14)
Rating: 5 stars
12/27/2012
delicious Read More
(6)
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Rating: 4 stars
04/04/2013
The batter scared me at first because it looked to be on the thin side. But it baked up very nicely. The cake itself does not have to great chocolate taste. I took another reviewers suggestion on increasing the sugars for the sweetness and adding more white sugar was a mistake. The filling was crunchy and stayed crunchy. Hopefully as they sit for 2 days in fridge that might reduce some. I would only increase the conf. sugar. I don't think I would frost the tops with this filling as stated. I went with a chocolate glaze. Did not oooh and ahhh over this. Read More
(3)
Rating: 5 stars
07/07/2014
Everybody loved these cupcakes. I added more frosting on the top because they looked a little boring. The only word that describes them is amazing. Read More
(1)
Rating: 4 stars
02/01/2014
I have to be honest I made these for my family one night and they were ok. It was probably just my frosting tube but it just didn't come out right. Everyone still loved them and I'll try this recipe again with different ingredients. Read More
(1)
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Rating: 3 stars
03/27/2020
It is a really good cupcake recipe but a bad icing recipe. The icing as directed here turned out way too watery. I tried adding extra confectioners sugar as other recipes here advised, but nothing helped make the icing not overly watery. Find a recipe for a buttercream frosting, and use that. I did that, and they turned out great. Read More
Rating: 2 stars
10/07/2014
These cupcakes are not sweet enough! We will definitely not be making them again! Read More
Rating: 4 stars
02/13/2013
These were pretty good. I didn't fill them with the filling in the recipe. I created my own raspberry cream filling but the cupcake itself was pretty good. Read More