Description:
These Cream-Filled Devil’s Food Cupcakes are the perfect balance of rich chocolate cake and a luscious cream filling. They’re made from scratch and are sure to be a hit at any gathering. The creamy center complements the deep chocolate flavor of the cupcakes, creating a decadent treat that’s both indulgent and satisfying!
Ingredients:
For the Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
For the Cream Filling:
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup cream cheese (softened, optional, for a thicker filling)
Instructions:
Prepare the Oven and Cupcake Pan: Preheat the oven to 350°F (175°C). Line a 12-cup cupcake tin with paper liners and set aside.
Make the Cupcake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar. In a separate bowl, beat the eggs, milk, vegetable oil, and vanilla extract together until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Slowly add the boiling water, mixing until the batter is thin and smooth. (This will create a very liquid batter, but that’s okay.)
Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
