Ingredients
Cake:
2 Cups flour
1 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cup buttermilk
1 tsp. vanilla
1/2 cup butter (1 stick softened)
1 1/2 cups sugar
3 large eggs
Filling and swirl:
4 tab. butter
1 1/2 cups powered sugar
2 to 3 tab. milk
Glaze:
1/2 cup heavy cream (whipping cream must be used or it will not thicken)
1 tab. corn syrup
1 cup semisweet chocolate chips.
Preparation
Heat oven t 350 degrees Line 24 muffin cups with paper liners. Combine the flour, cocoa, baking soda and salt. Whisk to blend. Combine buttermilk and vanilla in a cup. Beat butter and sugar in a medium bowl with electric mixer on med. til light and fluffy. Add eggs one at a time, beating well after each addition Add flour mix alternating with buttermilk mixure. Divide batter into 24 cups. Bake 18 min or until toothpick comes out clean. Filling: Beat butter add sugar add 2 tab. of milk beat 5 min. till fluffy. spoon into a pastry bag with round tip Insert tip into top of cakes 1/2 in. and squeeze(I counted to 3)save a little for the swirl on top Glaze:Heat cream and corn syrup in small pan heat until boil remove from heat add choc. chips Cover and let stand 5 minutes. Dip tops of filled cupcakes into glaze. Put the rest of the filling in a baggie and cut a small corner off and make little swirls across the top of the cupcakes.
