Chocolate Cupcakes with Cream Filling

Ingredients

Serves: 36

• 3 cups (375g) plain flour
• 2 cups (440g) white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons bicarb soda
• 1 teaspoon salt
• 2 eggs
• 1 cup (250ml) milk
• 1 cup (250ml) water
• 1 cup (250ml) vegetable oil
• 1 teaspoon vanilla essence
• 
  
• 65g butter
• 1/4 cup copha
• 2 cups (375g) icing sugar
• 1 pinch salt
• 3 tablespoons milk
• 1 teaspoon vanilla essence

Preparation method

Prep: 15 minutes | Cook: 20 minutes

1.

Preheat oven to 190 degrees C. Line 36 muffin cups with paper liners.

2.

In a large bowl mix together the flour, sugar, cocoa, bicarb soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

3.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool.

4.

Make filling: In a large bowl, beat butter and copha together until smooth. Blend in icing sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake