Cream-Filled Cupcakes 3 cups all-purpose flour 2 cups granulated sugar 1/3 cup baking cocoa 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup vegetable oil 1 cup water 1 teaspoon vanilla extract In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla extract. Beat until smooth, about 2 minutes. Fill paper-lined muffin cups half full. Bake at 375 degrees F for 15 to 20 minutes or until a wooden pick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. Filling 1/4 cup butter or margarine, softened 1/4 cup shortening 2 cups confectioners' sugar 3 tablespoons milk 1 teaspoon vanilla extract Pinch of salt Chocolate frosting In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla extract and salt; beat until fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting. Yields 3 dozen.