Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 0.33 cups unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2. 2 Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.
3. 3 Fill each muffin cup halfway with batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.
5. 5 Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners' sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.
6. 6 Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.

Nutrition per serving