Yellow Cupcakes with Chocolate Filling

The other day, I made a giant funfetti cupcake for David’s birthday– but I’m of the humble thought that nothing really beats a classic.

Yellow cake with chocolate icing is the way to go– especially if some of that icing maaagically becomes a cupcake filling, too!

Yellow Cupcakes with Chocolate Filling

We started with a box mix for the cake.  I know, it’s cheating.  But Gourmet magazine did a search a long time ago to try to find a yellow cake recipe that even came close to Duncan Heines.  Couldn’t be done.  I’d link to the article, but since Conde Nasty took down Gourmet last year, I can’t seem to find it.  But trust.

But I went for home made buttercream icing for the filling and topping.  It’s from the Wilton Cake Decorating Company:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 3-4 tablespoons milk

Nice and low-cal as you can see.

I started by sifting together the powdered sugar and cocoa.  I creamed together the shortening and the butter with the whisk attachment in my KitchenAid.  I added Vanilla, and then slowly added spoonfuls of the sugar/choco mixture.  I beat the hell out of it, again, with the whisk attachment, and then slowly added nonfat milk to the machine as it beat.  I kept beating until it was super light and fluffy:


When the cuppy cakes were almost cool, I stuffed the icing into a piping bag, outfitted with a star tip (technically, open star top #32).  I stabbed each cake with the tip and gooshed in some icing until it started to break the top, then covered the hole with a dollop of icing.

Then I realized I had a helluva lot of icing, so I kept piping stars on top until I ran out.  Turns out, I had enough icing to fill and cover 24 cupcakes, easily.

These are for realsies good freshly filled, but apparently also excellent right out of the fridge.  As David just horked down two and told me that they’re the best cupcakes he’s ever had.

Thank you.

This recipe was first published September 14th, 2010.  Linked to SomewhatSimple

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  1. These look amazing!! I’m scared to bake with shortener for some reason, but your frosting looks SOOO good!

  2. Emily….do you know that if you enter the word “filling” on a Google search this post of yours comes up on page ONE! Really! Try it….

    How’re you doing? Got SuperBowl plans? We’re staying home and eating pizza and wings! Yipee!

  3. oh, my gosh, sinea! thank you for telling me that! i was having a bummer day, but that totally brightens it.

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