Recipe for Julie

Cream-Filled Cupcakes

2 cups flour
1 cup unsweetened cocoa powder
1 ½ tsp baking soda
½ tsp salt
1 tsp vanilla
½ cup butter, softened
1 ½ cups sugar
3 large eggs

Filling & Swirl:
4 T butter, softened
1 ½ cups confectioners’ sugar
2 to 3 T milk

Glaze:
½ cup heavy cream
1 T light corn syrup
1 cup semisweet chocolate chips

Heat oven to 350. Line 24 muffin cups with paper liners.
Combine flour, cocoa, baking soda and salt. Combine the buttermilk and vanilla.
Beat the butter and sugar until light and fluffy. Add the eggs, one at a time.
Add the flour mixture alternating with the buttermilk mixture, starting & ending with flour mixture.
Divide the batter among the prepared cups. Bake until done, about 18 – 20 minutes.

Filling & Swirl: beat butter until light & fluffy. Gradually add the confectioners’ sugar; add 2 T milk and beat 5 minutes until almost white, light & fluffy. Add additional milk if mixture is too thick. Spoon frosting into a pastry bag fitted with a medium-size plain round tip. Insert tip of pastry bag into top of cakes, about ½ inch deep & 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 & let stand 5 minutes. Whisk until smooth. Dip the tops of the filled cupcakes into the chocolate glaze. Place on cooling 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.

I wish I could remember the magazine I got this from so I could give credit where credit is due!