Cream Filled Cupcakes

I usually bake once a week for work to keep the spirits up of my co-workers. This little number I made for our inventory day. Let me just tell you that I ended up working a 13 hour day (some people had a 16 hour day!) and the work week to follow was insane. Needless to say by the time I got around to photograph these cupcakes they were a good 5 days old! I had them on a plate in the kitchen with a note that said “Please don’t eat!” In my family if there was no note who cares how old it was my dad would have eaten it!

These were actually really simple. Here is the recipe I used. I adapted it from allrecipes.com

CREAM FILLED CUPCAKES

Make your favorite chocolate cake according to the cupcake directions.
Let cool completely before filling or the cream will melt.
CREAM FILLING
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract
Make filling:

In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a zip lock bag with mixture and cup off the tip. Using the handle of a wooden spoon, make a hole in the top of the cupcake. Fill each cupcake being careful not to over fill. Cover with glaze.

CHOCOLATE GLAZE

3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
Spoon over cupcakes.