Cream-Filled Chocolate Cupcakes

• 2 cups sugar
• 1 cup 2% milk
• 1 cup canola oil
• 1 cup water
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/3 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 cup butter, softened
• 1/4 cup shortening
• 2 cups confectioners' sugar
• 3 tablespoons 2% milk
• 1 teaspoon vanilla extract
• Pinch salt
• Chocolate frosting

1. 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.
2. Fill paper-lined muffin cups halfway. Bake at 375u0b0 until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely.
3. 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.

sugar, milk, canola oil, water, eggs, vanilla, allpurpose, baking cocoa, baking soda, salt, butter, shortening, sugar, milk, vanilla, salt, chocolate frosting

Taken from www.tasteofhome.com/recipes/cream-filled-chocolate-cupcakes/ (may not work)