Chocolate Filled Cupcakes with Cocoa Frosting

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

1. Step 1

   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Step 2

   In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the mayonnaise, sugar, milk, and vanilla extract. Beat with an electric mixer until smooth.

3. Step 3

   Gradually add the dry ingredients to the wet mixture, beating at medium speed for about 2 minutes until well combined. Divide the batter evenly among the prepared muffin cups.

4. Step 4

   Bake in the preheated oven for 25 to 28 minutes, or until the tops spring back when lightly pressed. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, about 30 minutes.

5. Step 5

   While the cupcakes are baking, prepare the filling. In a small saucepan, stir together flour and salt. Gradually whisk in the milk and cook over medium heat, stirring constantly until thick and pudding-like, about 5 to 10 minutes. Remove from heat, cover, and refrigerate until cold, about 30 minutes.

6. Step 6

   For the filling, cream together shortening and confectioners' sugar until light and fluffy. Gradually mix in the chilled pudding mixture and vanilla extract, beating until light and fluffy. Transfer the filling to a pastry bag fitted with a small tip.

7. Step 7

   To fill the cupcakes, push the pastry tip into the top of each cupcake about 1 inch deep. Squeeze the filling into the cupcake until it starts to leak out of the hole. Repeat with the remaining cupcakes.

8. Step 8

   For the frosting, combine butter, milk, and cocoa powder in a saucepan and bring to a boil over medium heat. Remove from heat and transfer to a mixing bowl. Immediately add confectioners' sugar and vanilla extract, beating well until smooth. Frost the cupcakes with the warm frosting.