Ingredients
2 cups sugar1 cup 2% milk1 cup canola oil1 cup water2 large eggs, room temperature1 teaspoon vanilla extract3 cups all-purpose flour1/3 cup baking cocoa2 teaspoons baking soda1 teaspoon saltFILLING:1/4 cup butter, softened1/4 cup shortening2 cups confectioners’ sugar3 tablespoons 2% milk1 teaspoon vanilla extractPinch saltChocolate frosting
Preparation
In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely.
In a small bowl, beat butter, shortening, confectioners’ sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.
