Chocolate Cupcakes Filled with Vanilla Cream – #OXOGoodCupcake

September is Childhood Cancer Awareness Month and OXO has started up their annual program benefiting Cookies for Kids’ Cancer. This program was founded by two OXOnians (OXO employees) who were inspired by their 2-year-old son’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

Since the beginning, OXOnians have pledged their time and energy by baking cookies and hosting bake sales, with proceeds matched by their parent company. This year, OXO will donate up to $100,000 to support this cause so close to their hearts. Starting this month, you can buy any of their specially marked baking tools, and 25¢ will be donated towards Cookies for Kids’ Cancer. To help promote this campaign, OXO was kind enough to send me some of these baking tools:

OXO Cupcake Tools
I’d been planning on baking cupcakes with the bambino for a couple weeks now, and while he claimed he’d help, I ended up baking alone. But that’s okay.

OXO Baking Tools
Since their new Cupcake Corer was included, I decided to make Chocolate Cupcakes filled with Vanilla Cream. I’ve done filled cupcakes once before, and it was kind of a pain in the rear end. The cupcake corer made things MUCH easier:

OXO Cupcake Corer
It was super-easy to fill the cupcakes:

Filled Cupcakes
When I did these before, I didn’t make the opening big enough, so they were harder to fill. This time around, it was easy to just take a dollop of vanilla cream and fill the center. I decided to err on the side of laziness and not pipe frosting on top:

Frosted Cupcakes

That, and I thought it would be easier to hide the cupcake “divot”.

Yield: 12

Chocolate Cupcakes Filled with Vanilla Cream - #OXOGoodCupcake

Chocolate Cupcakes Filled with Vanilla Cream - #OXOGoodCupcake
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes


For the Cupcakes

  • 1 1/4 C Flour
  • 1/2 C cocoa powder, Dutch-processed
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 C sugar
  • 1/3 C canola oil
  • 1 large egg
  • 1 tsp. vanilla
  • 3/4 C buttermilk or sour milk*
  • Chocolate frosting

For the Vanilla Cream

  • 1 1/2 C powdered sugar
  • 1/2 C (1 stick) unsalted butter, room temperature
  • dash of kosher salt
  • 1 tsp. vanilla bean paste


Preheat the oven to 350 degrees F. Line a muffin tin with paper liners and set aside. In a small bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In a large mixing bowl, whisk the sugar, canola oil, egg and vanilla together until well-combined and smooth. Alternately whisk in the flour mixture and the buttermilk, beginning and ending with the flour. Make sure batter is smooth.

Add batter to the prepared muffin tin, filling the wells about 2/3 full (I used a large, 3-Tbsp. cookie scoop). Bake the cupcakes for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cupcakes in the pan for 10 minutes, then cool completely on a wire rack.

Once the cupcakes are cooled, make the vanilla cream. On low speed, cream together the powdered sugar, butter, and a dash of salt in a medium mixing bowl. Add in the vanilla bean paste, and increase the speed to high, beating until the frosting is light and fluffy.

To assemble the cupcakes, use a cupcake corer to hollow out the center of each cupcake. Place about a tablespoon of the vanilla cream into each hollow. Cut each of the cupcake cores in half, and replace the cupcake "divots" over top of the vanilla cream. Frost the tops of the cupcakes with your favorite chocolate frosting.


* To make sour milk, place a Tablespoon of white vinegar or lemon juice in a measuring cup. Fill the cup up to 8 oz. with milk, stir, and allow to sit for 5 minutes before using.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Baking cupcakes is really nothing, when you consider the devastation cancer causes. It took 3 of my grandparents. My mother-in-law has beaten breast cancer. I’ve had coworkers who’ve had their own battles with cancer, one of whom lost a child to it. I can’t even begin to imagine the pain that family in particular has been through. If nothing else, it makes me hug my own child a little tighter and give thanks that he’s healthy.

So, if you’re in need of some new baking tools, consider helping OXO reach their donation goal, and pick up some of their specially marked Cookies for Kids’ Cancer products.

DISCLOSURE: OXO provided me with a set of baking tools, but all opinions are my own. In exchange for this blog post, OXO will be donating $100 to the Cookies for Kids’ Cancer Campaign. I am happy to be a part of this campaign, as I think OXO makes great products and this is such a worthy cause.