Ingredients

• 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

Instructions

1. 1 Preheat the oven to 375 degrees F (180 degrees C). Line 36 muffin cups with paper cups.
2. 2 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).
3. 3 Bake until a toothpick inserted in centers comes out clean, 18 to 22 minutes. Transfer from pans to wire racks to cool completely.
4. 4 Meanwhile, for the filling, combine powdered sugar, butter, shortening, milk, vanilla extract, and a pinch 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 with filling. Push tip through top of each cooled cupcake to fill; wipe excess frosting off to create a smooth top.
5. 5 Frost tops with chocolate frosting. Insert a small round tip into a clean pastry bag; fill with vanilla frosting. Pipe frosting across tops of cupcakes in loops. Transfer cupcakes to an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition per serving