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Buttermilk Chocolate Cupcakes With Filling



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2 1/2 cups flour
4 cups sugar, divided
5 tbsp. unsweetened cocoa powder
3/4 tsp. salt, divided
2 large eggs, room temperature
2 1/2 tsp. vanilla extract, divided
1 cup vegetable oil, room temperature
1 cup buttermilk, room temperature
2 tsp. baking soda
1 cup hot water
1/3 cup 6 tbsp. milk, divided
2/3 cup solid vegetable shortening
6 tbsp. butter
4 large marshmallows, cut in pieces
1/2 cup semi-sweet chocolate chips


  1. 1
    Cupcakes: Combine flour, 2 cups sugar, cocoa, and 1/2 tsp. salt in large mixing bowl. Add eggs, 1 tsp. vanilla extract, oil and buttermilk, blending well with electric mixer. Set aside. Stir baking soda into hot water and add to batter, mixing well (batter will be thin). Pour batter into paper-lined muffin cups, filling 2/3 full. Bake at 350°F for 15 to 20 minutes or until tops spring back when gently touched. Cool in pan on wire rack for 5 minutes; remove from tins to cool completely.
  2. 2
    Filling: Combine 1/2 cup sugar, 1/3 cup milk, shortening, 1/4 tsp. salt and 1 1/2 tsp. vanilla in small mixing bowl. Beat with electric mixer at high speed for 5 minutes or until fluffy. Fill decorator tube with filling. Insert tip into center of cupcake and squeeze until filling comes to top.
  3. 3
    Frosting: Boil 1 1/2 cups sugar, 6 tbsp. milk and butter together in small saucepan for 1 1/2 minutes, stirring occasionally. Remove from heat and stir in marshmallows and chocolate. With portable electric mixer, beat until smooth and thick, about 5 minutes. Frost the filled cupcakes.

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cuisines North & South American
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