By JAIDEN OSBURN
Staff Writer
Ingredients:
- Cupcakes:
- 3 cups flour
- 3 cups white sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 cup water
- 1 teaspoon vanilla extract
Filling:
- 2 cups powdered sugar
- ¼ cup butter softened
- ¼ cup shortening
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions:
- Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
- Whisk together flour, white sugar, cocoa, baking soda, and salt in a large bowl. Add eggs, milk, oil, water, and vanilla extract. Mix with an electric mixer at low speed until smooth, about 2 minutes. Fill prepared muffin cups a little over half full (use a #20 or 3-tablespoon scoop).
- Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
- Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch of salt in another large bowl. Using clean beaters, mix with an electric mixer at high speed until fluffy, about 5 minutes. Insert a large round tip into a pastry bag; fill it with filling. Push the tip through the top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
- Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill it with vanilla frosting. Pipe frosting across the tops of cupcakes in loops. Transfer the cupcakes to an airtight container. Store at room temperature for up to 3 days or freeze for up to 3 months.