This creamy filling is piped into chocolate cupcakes with a pastry bag and this recipe can serve about 30 cupcakes
3 cups flour
2 cups white sugar
⅓ cup cocoa powder
2 teaspoons baking powder
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
¼ cup butter
2 cups confectioners› sugar
Preheat oven to 190 degrees C.
Line 36 muffin cups with paper liners
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt.
Make a well in the centre and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla extract
Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool.
In a large bowl, beat butter and shortening together until smooth.
Blend in confectioners’ sugar and pinch of salt.
Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla
Beat until light and fluffy.
Fill a pastry bag with a small tip.
Push tip through bottom of paper liner to fill each cupcake.
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