Chocolate Cream-Filled Cupcakes with Fudge Frosting

Follow our step-by-step guide on how to make Chocolate Cream-Filled Cupcakes with Fudge Frosting.

1. Step 1

   Preheat your oven to 375°F (190°C) and prepare 30 cupcake cups by greasing them with butter and dusting with flour.

2. Step 2

   In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Gradually add the dry ingredients to the wet mixture, stirring until well combined.

3. Step 3

   Spoon the batter into the prepared cupcake cups, filling each about halfway.

4. Step 4

   Bake in the preheated oven for 15 to 17 minutes, or until the tops spring back when lightly pressed. Remove the cupcakes from the tins and allow them to cool completely for about 10 to 15 minutes.

5. Step 5

   While the cupcakes cool, prepare the filling by mixing confectioners' sugar, butter, shortening, milk, vanilla extract, and salt in a bowl. Beat until the mixture is well whipped. Set aside about 1 1/2 cups of this filling for decorating. To the remaining filling, add marshmallow creme and mix well. Fill a pastry bag fitted with a long, thin tip with this marshmallow mixture and pipe it into the cooled cupcakes, allowing the cream to settle.

6. Step 6

   For the fudge icing, combine confectioners' sugar, cocoa powder, butter, evaporated milk, and vanilla extract in a bowl. Mix until creamy, then stir in chocolate chips and corn syrup. Transfer the mixture to a microwave-safe bowl and microwave on high for 30 seconds. Stir and repeat until the icing is smooth.

7. Step 7

   Dip the tops of the filled cupcakes into the fudge icing and set them aside to dry. Once the icing has set, use the reserved filling in a pastry bag fitted with a writing tip to decorate the cupcakes as desired.