Cream-Filled Cupcakes

Cupcakes:

• 3 cups all-purpose flour
• 2 cups white sugar
• ⅓ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Filling:

• ¼ cup butter
• ¼ cup shortening
• 2 cups confectioners’ sugar
• 1 pinch salt
• 3 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.
3. Fill each muffin cup halfway with batter.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.
5. Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners’ sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.
6. Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.