Chocolate Cupcakes with White Chocolate Filling

Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup sifted cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
White Chocolate Filling, recipe follows
Directions
Preheat the oven to 350 degrees F.Butter 1 (12-cup) muffin tin.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda,
and salt. Add the remaining ingredients, adding the hot water last.
Beat with an electric mixer until smooth. Divide the batter evenly
among the greased muffin tin wells. Bake until the cupcakes are puffed
and a toothpick inserted into the center comes out clean, about 20
minutes.

Cool to room temperature in the tins. Run a thin, sharp knife around
the sides of the muffin cups to loosen the cupcakes, and carefully
lift out. Place the cupcakes on a counter.


Put the white chocolate filling to a pastry bag fitted with a small
tip. With a small paring knife, cut a small plug from the top of each
cupcake, reserving the plug, and scoop out a hole in the center of
each cupcake to hold the filling. Place the tip in the cupcake and
pipe in the filling to fill the hole. Replace the plug and place the
cupcake upright. Pipe a small amount of filling on top to hide the
plug.

White Chocolate Filling:
4 ounces white chocolate, chopped

1/4 cup milk

4 ounces cream cheese

1/4 teaspoon pure vanilla extract

In the top of a double boiler, combine the white chocolate and milk.
Bring to a simmer and cook, stirring, until the chocolate is melted.
Let cool to room temperature.

In a bowl, beat the cream cheese, and vanilla. Gradually add the
cooled chocolate and beat until smooth. Chill in the refrigerator for
2 hours before filling cupcakes.

Those sound really good. A lot of work, but really good.

Cheri

"Amee Toporchak" > wrote in message
...
> Chocolate Cupcakes with White Chocolate Filling
>
> Ingredients:
> 1 1/2 cups all-purpose flour
> 1 cup white sugar
> 1/2 cup sifted cocoa powder
> 1 teaspoon baking soda
> 1/2 teaspoon salt
> 1 large egg
> 1/2 cup unsalted butter, softened
> 1/2 cup buttermilk
> 1 teaspoon vanilla extract
> 1/2 cup hot water
> White Chocolate Filling, recipe follows
> Directions
> Preheat the oven to 350 degrees F.Butter 1 (12-cup) muffin tin.
>
> In a large bowl, combine the flour, sugar, cocoa powder, baking soda,
> and salt. Add the remaining ingredients, adding the hot water last.
> Beat with an electric mixer until smooth. Divide the batter evenly
> among the greased muffin tin wells. Bake until the cupcakes are puffed
> and a toothpick inserted into the center comes out clean, about 20
> minutes.
>
> Cool to room temperature in the tins. Run a thin, sharp knife around
> the sides of the muffin cups to loosen the cupcakes, and carefully
> lift out. Place the cupcakes on a counter.
>
>
> Put the white chocolate filling to a pastry bag fitted with a small
> tip. With a small paring knife, cut a small plug from the top of each
> cupcake, reserving the plug, and scoop out a hole in the center of
> each cupcake to hold the filling. Place the tip in the cupcake and
> pipe in the filling to fill the hole. Replace the plug and place the
> cupcake upright. Pipe a small amount of filling on top to hide the
> plug.
>
> White Chocolate Filling:
> 4 ounces white chocolate, chopped
>
> 1/4 cup milk
>
> 4 ounces cream cheese
>
> 1/4 teaspoon pure vanilla extract
>
> In the top of a double boiler, combine the white chocolate and milk.
> Bring to a simmer and cook, stirring, until the chocolate is melted.
> Let cool to room temperature.
>
> In a bowl, beat the cream cheese, and vanilla. Gradually add the
> cooled chocolate and beat until smooth. Chill in the refrigerator for
> 2 hours before filling cupcakes.