| Prep time: | 15 Min |
| Cook time: | 20 Min |
| Ready in: | 50 Min |
| SERVINGS: |
| Original yield: 36 cupcakes |
INGREDIENTS
* 3 cups all-purpose flour
* 2 cups white sugar
* 1/3 cup unsweetened cocoa powder
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1 cup water
* 1 cup vegetable oil
* 1 teaspoon vanilla extract
*
* 1/4 cup butter
* 1/4 cup shortening
* 2 cups confectioners' sugar
* 1 pinch salt
* 3 tablespoons milk
* 1 teaspoon vanilla extract
DIRECTIONS
* Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
* In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
* Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
* Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
