Recipes

Preheat oven to 350 degrees F.

Line (2) 12 cup cupcake pans with cupcake liners.

In large bowl, combine all of the cupcake ingredients and mix until well-blended. Fill each cupcake liner ¾ full and bake for 18 to 20 minutes or until cupcakes spring back to touch. Remove cupcakes from pans and allow to cool on wire racks.

In small pan, whisk 4 tablespoons flour with 1 cup milk. Heat over medium heat, whisking constantly, until mixture is thick. Remove from heat and allow to cool to room temperature.

Combine 1 cup butter and 1 cup sugar in large mixing bowl. Fit mixer with paddle and beat butter and sugar several minutes until fluffy. Add cooled flour/milk mixture and continue to beat until mixture is creamy. Add vanilla and mix until just combined.

Fit a pastry bag with a long narrow tip and fill with buttercream filling. Insert tip about 1/2 inch deep into the top of each cupcake and fill cupcake with buttercream. Set aside any unused filling.

Place the chocolate chips in a small bowl. Heat the heavy cream over low/med heat until it just starts to simmer. Pour the cream over the chocolate chips and let it sit for 2 minutes. Using a wooden spoon, stir the chocolate chips and the cream until well-blended.

Swirl the top of each cupcake into chocolate glaze, coating the top of each cake. Let the glaze harden for a few minutes (you can chill them, if desired), then, using leftover filling, pipe a swirl of buttercream on top of each cupcake.

Any leftover filling is good on graham crackers!