Cream Filled Cupcakes

Last week, while I was bumbling around the kitchen making these babies,

 the most horrible thought occurred to me. 

I have never posted a recipe on Cream Filled Cupcakes. 

What kind of negligent food blogger am I? 

(You did NOT have to answer that one, I am well aware of my recent self proclaimed blog-cation) 

So I did what any logical and sane food blogger would do - I popped a cupcake in my mouth. 

And resolved to post the recipe as soon as humanly possible:

Cream Filled Cupcakes:

1 recipe Hershey's Perfectly Chocolate Cake

1 recipe chocolate glaze

Cream Filling

1/2 cup margarine or butter

1/2 cup shortening

4 cups confectioner's sugar

1 pinch of salt

6 tablespoons milk or coffee creamer

2 teaspoons vanilla extract

Prepare the chocolate cake according to instructions, and divide into 30 lined muffin cups. Bake for 30-40 minutes, until tester comes out clean. Allow to cool completely. Using an electric mixer, beat all cream filling ingredients on high, until light and fluffy. Transfer to a pastry bag fitted with a large circle tip. ( I use a Wilton #10 or a Wilton 1M tip) Once the cupcakes have cooled, poke the tip of the frosting tip into the top of the cupcake, and squeeze for about 5 seconds, until you feel the cupcake start to "puff''. You know you filled enough filling when you see the cream start to pop back up through the hole from the top. Prepare the chocolate glaze, and gently dip the top of each cupcake, allowing it to drip back into the bowl. Allow the chocolate to set, and then have fun piping swirlies on top with leftover cream filling. Make sure to invite lots of people over to help you eat them, you may be in danger of eating all of them yourself! Not that I would know, of course.....