CREAM-FILLED CUPCAKES
Yield 24
Number Of Ingredients 17
Steps:
- *Heat oven to 350 degree. Line 24 muffin cups with paper liners. *Combine the flour, cocoa, baking soda and salt in a medium bowl. Whisk to blend. Combine the buttermilk and the vanilla in a measuring cup. *Beat the butter and the sugar in a medium mixing bowl with an electric mixer on medium high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour mixture alternating with the buttermilk mixture, starting and ending with the flour mixture. *Divide the batter among the prepared muffin pans. Bake until a toothpick inserted in centers comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool 10 minutes. Invert and cool completely. *Filling and Swirl: Beat butter in a medium-size bowl until light and fluffy. Gradually add confectioners' sugar> Add 2 Tbsp of the milk and beat 5 minutes, until almost white, and light and fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium size plain round tip. Remove cakes from pan. Insert tip of pastry bag into top of cakes, about 1/2 inch deep, and squeeze. *Meanwhile, make the Glaze: Heat the cream and corn syrup in a small saucepan over medium heat until it just comes to a boil. Remove from heat and stir in the chocolate chips. Cover and let stand 5 minutes. Whisk until smooth. *Dip the tops of the filled cupcakes into the chocolate glaze. Place on a cooking rack to set for 10 minutes. *Change piping tip for vanilla frosting to a smaller round tip. Pipe decorative swirls on top of the glazed cupcakes.
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