A stuffed cupcake that you can also enjoy at Easter!


  • 3 cups (tea) of wheat flour
  • 1/3 cup (tea) chocolate powder
  • 2 cups of sugar (tea)
  • 1 and ½ tablespoon of baking soda
  • 1 teaspoon of salt
  • 2 beaten eggs
  • 1 cup of milk (tea)
  • 1 cup (tea) of water
  • 1 cup (tea) oil
  • 1 teaspoon vanilla extract

Filling Ingredients

  • 2 cups of icing sugar
  • ½ cup (tea) butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons of milk
  • 1 pinch of salt

Preparation Mode

  1. Preheat the oven to 180ºC.
  2. Prepare the cupcake pan with disposable paper liners. Reserve.
  3. In a large bowl, mix the flour, chocolate, sugar, baking soda and salt.
  4. Make a well in the middle and pour the eggs, milk, water, oil and vanilla into it.
  5. Mix well until you obtain a homogeneous dough.
  6. Pour the batter into the molds, filling them halfway.
  7. Bake for approximately 20 minutes or until a toothpick inserted into the dough comes out dry.
  8. Let cool.

Filling preparation method

  1. Using a mixer, beat the butter until it forms a light, fluffy cream.
  2. Mix the icing sugar and a pinch of salt.
  3. Gradually add the milk and vanilla until the cream is light and fluffy.
  4. Transfer the cream to a pastry bag fitted with a fine nozzle.
  5. Fill the cupcakes with the piping tip through the bottom of the paper cups.

Mom Tips

Do not use chocolate.

For sweet recipes always use butter or margarine without salt.

See also the types of pastry nozzles here.

Approximate yield of 30 servings.

Source: https://www.receitasdemae.com.br/receitas/cupcake-de-chocolate-recheado/

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