Cream Filled Chocolate Cupcakes

• Cake:
• 2 Cups flour
• 1 cup unsweetened cocoa powder
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup buttermilk
• 1 tsp. vanilla
• 1/2 cup butter (1 stick softened)
• 1 1/2 cups sugar
• 3 large eggs
• Filling and swirl:
• 4 tab. butter
• 1 1/2 cups powered sugar
• 2 to 3 tab. milk
• Glaze:
• 1/2 cup heavy cream (whipping cream must be used or it will not thicken)
• 1 tab. corn syrup
• 1 cup semisweet chocolate chips.

1. Heat oven t 350 degrees
2. Line 24 muffin cups with paper liners.
3. Combine the flour, cocoa, baking soda and salt. Whisk to blend. Combine buttermilk and vanilla in a cup. Beat butter and sugar in a medium bowl with electric mixer on med. til light and fluffy. Add eggs one at a time, beating well after each addition Add flour mix alternating with buttermilk mixure. Divide batter into 24 cups. Bake 18 min or until toothpick comes out clean. Filling: Beat butter add sugar add 2 tab. of milk beat 5 min. till fluffy. spoon into a pastry bag with round tip Insert tip into top of cakes 1/2 in. and squeeze(I counted to 3)save a little for the swirl on top
4. Glaze:Heat cream and corn syrup in small pan heat until boil remove from heat add choc. chips Cover and let stand 5 minutes. Dip tops of
5. filled cupcakes into glaze. Put the rest of the filling in a baggie and cut a small corner off and make little swirls across the top of the cupcakes.

flour, cocoa, baking soda, salt, buttermilk, vanilla, butter, sugar, eggs, filling, butter, powered sugar, milk, heavy cream, corn syrup, chocolate chips

Taken from www.epicurious.com/recipes/member/views/cream-filled-chocolate-cupcakes-50027731 (may not work)