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Stuffed Chocolate Cupcakes

Stuffed Chocolate Cupcakes

  • Makes: 10 cupcakes  
  • Freezes: Excellent 
  • Prep Time: 35 minutes 
  • Bake Time: 25 minutes 

Ingredients

Cupcakes

1/3 cup 80 mL cocoa

1 cup + 2 tbsp 280 mL Robin Hood® Original All Purpose Flour

1 cup 250 mL sugar

3/4 tsp 4 mL baking powder

3/4 tsp 4 mL baking soda

1/4 tsp 1 mL salt

1 tsp 5 mL Folgers® Instant Coffee Crystals

3/4 cup 175 mL Carnation® Evaporated Milk, Regular, 2% or Fat Free

1 egg

1/2 cup 125 mL Canola or Vegetable Oil

Icing

1/4 cup 50 mL All Vegetable Shortening

2 cups 500 mL icing sugar

1/4 cup 50 mL Carnation® Evaporated Milk, Regular, 2% or Fat Free

1/2 tsp 2 ml vanilla extract

2 tbsp 30 mL Smuckers® Pure Strawberry Jam

Garnish: chocolate covered strawberries, chocolate drizzle, optional

Directions

  Cupcakes

  1 Preheat oven to 350°F (180°C). Line 10 muffin tins with liners.

  2 Combine dry ingredients in bowl of electric mixer. Beat in milk, egg and oil and continue beating until batter is smooth, about 1 minute. Pour into prepared pans.

  3 Bake in preheated oven 20-25 minutes or until toothpick inserted in centre comes out clean. Cool to room temperature.

  Icing

  4 Beat shortening on high speed of electric mixer until fluffy, about 30 seconds. Add icing sugar, milk and vanilla and beat until smooth. Mix in strawberry jam.

  Assembly

  5 Remove cupcakes from liners and slice in half to make two layers. Spread bottom layer with about 1 tbsp (15 mL) icing. Cover with remaining layer and ice and decorate top. Garnish if desired.

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