Chocolate Filled Cupcakes

What you will need: For cupcake

1 cup granulated sugar
1/2 cup unsalted butter [softened]
2 eggs
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 3/4 teaspoons baking powder
3/4 cup milk

1 - Preheat oven to 350 degrees F [175 degrees C]  Place paper liners into muffin pans
2 - In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla. Mix at a higher speed for approximately 5 min or until the mixture is creamy.
4 - In a small bowl sift together the flour, baking powder and salt. Add to the creamed mixture a little at a time, alternating with the milk. Mix until batter is smooth.
5 - Spoon into cupcake liners

Bake for 20 - 25 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before removing from pan. Remove from pan and let cool completely before frosting approximately 30 minutes.

Tip: bring butter, eggs and milk to room temperature for an even fluffier cake.

What you will need for Frosting:

1/4 cup + 2 tablespoons butter softened
2 2/3 cup confectioners sugar
3/4 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract

In a medium bowl cream the butter with an electtric mixer, add vanilla. Gradually add sugar one cup at a time, add cocoa alternating with milk. Scrape sides and bottom of bowl often
Beat until creamy [may need a little more milk depending on how thick or thin you want your frosting. Add more cocoa powder for a richer and darker chocolate]

To fill your cupcakes use a long thin tip. Push the tip all the way through the cupcake and gentley squeeze the bag utill you see the cupcake start to expand then slowly lift the tip out of the cupcake. If using one filling for the center and a different one the top take a butter knife and soflty scrape any extra filling that may have overfilled the cupcake.
Pipe the top of the cupcakes with any tip and design you like. Add some sprinkles if desired.