Desserts Cakes Cupcake Recipes Chocolate Filled Cupcakes with Cocoa Frosting Be the first to rate & review! 2 Photos These filled cupcakes are delicious and easy to make. Recipe by Laurie H Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 35 mins Cook Time: 30 mins Additional Time: 35 mins Total Time: 1 hr 40 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Ingredients Cupcakes: 2 cups all-purpose flour ¼ cup unsweetened cocoa powder 1 ½ teaspoons baking soda ½ teaspoon salt 1 cup mayonnaise 1 cup white sugar ¾ cup milk 2 teaspoons vanilla extract Vanilla Filling: 1 tablespoon all-purpose flour 1 pinch salt ½ cup milk ¼ cup shortening 2 tablespoons shortening ¾ cup confectioners' sugar 1 teaspoon vanilla extract Cocoa Frosting: ¼ cup unsalted butter 2 ½ tablespoons milk 2 tablespoons unsweetened cocoa powder 2 cups confectioners' sugar ½ teaspoon vanilla extract Directions Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Sift flour, cocoa powder, baking soda, and salt for cupcakes together into a medium bowl. Combine mayonnaise, sugar, milk, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Slowly add flour mixture and beat at medium speed for 2 minutes. Divide batter evenly amongst the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 25 to 28 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool completely, about 30 minutes. While the cupcakes are baking, stir together flour and salt for the filling in a small saucepan. Gradually whisk in milk. Cook and stir over medium heat until thick and pudding-like, 5 to 10 minutes. Remove from the heat, cover, and refrigerate until cold, about 30 minutes. Cream shortening and confectioners' sugar together until light and fluffy. Gradually mix in chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer filling to a pastry bag fitted with a small tip. Push the pastry tip into the top of a cupcake about 1 inch deep. Squeeze filling to fill cupcake, stopping before it starts to leak outside of the hole. Repeat to fill remaining cupcakes. Combine butter, milk, and cocoa powder for the frosting in a saucepan and bring to a boil over medium heat. Remove from the heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract; beat well. Frost cupcakes with warm frosting. Cook's Note: You can use margarine in place of butter in the frosting. I Made It Print Nutrition Facts (per serving) 496 Calories 26g Fat 64g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 496 % Daily Value * Total Fat 26g 33% Saturated Fat 7g 34% Cholesterol 19mg 6% Sodium 385mg 17% Total Carbohydrate 64g 23% Dietary Fiber 2g 5% Total Sugars 45g Protein 4g Vitamin C 0mg 1% Calcium 43mg 3% Iron 1mg 8% Potassium 113mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved