MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate Creme Filled Cupcakes
 Categories: Snacks, Chocolate, Dairy
      Yield: 24 Cupcakes

MMMMM--------------------------CUPCAKES-------------------------------
      2 c  All-purpose flour
      1 c  Unsweetened cocoa powder
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/2 c  Buttermilk
      1 ts Vanilla
    1/2 c  Unsalted butter; softened
  1 1/2 c  Sugar
      3 lg Eggs

MMMMM----------------------FILLING & SWIRL---------------------------
      4 tb Unsalted butter; softened
  1 1/2 c  Powdered sugar
      3 tb Milk; as needed

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Heavy cream
      1 tb Light corn syrup
      1 c  Semisweet chocolate chips

  Preheat your oven to 350°F/175°C.

  Line 24 muffin cups with paper liners.

  Cupcakes:

  Combine flour, cocoa, baking soda, and salt in a medium bowl, whisk
  to blend.

  Combine buttermilk and vanilla as well.

  Beat butter and sugar with an electric mixer on medium-high speed
  until light and fluffy.

  Add 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 batter among prepared muffin pans and bake until toothpick
  inserted comes out clean, about 18 to 20 minutes.

  Let cool for 10 minutes and then take cupcakes out of pans to cool
  completely.

  Filling & Swirl:

  Beat butter with an electric mixer until light and fluffy.

  Gradually add powdered sugar.

  Add 2 tb milk and beat for 5 minutes, until almost white and light
  and fluffy.

  Add additional milk if mixture is too thick.

  Spoon frosting into a pastry bag with a medium-sized round tip.

  Place tip into center tops of cupcakes about 1/2" deep and squeeze
  to fill!

  Glaze:

  Heat corn syrup and cream in a small saucepan over medium heat
  until it just comes to a boil.

  Remove from heat and stir in chocolate chips.

  Cover and let stand 5 minutes. Whisk until smooth.

  Dip tops of filled cupcakes into the chocolate glaze and place on a
  cooling rack to set for 10 minutes. Then, using a smaller round tip
  in your pastry bag, pipe decorative swirls on top of your glazed
  cupcakes.

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