Cream filled cupcakes~100% homemade!

Cupcakes:
1 cup flour
½ cup unsw. Cocoa
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup butter
1 cup sugar
1 tsp vanilla
1 egg
¾ cup milk

Mix flour, cocoa, baking powder, soda & salt. In a separate bowl, cream butter & sugar on medium until light & fluffy. Reduce speed to low & add vanilla & egg. Add milk & flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes or until toothpick comes out almost clean.

FILLING:
1 stick room temperature butter
2 ½ cups confectioner’s sugar
¼ cup milk
½ tsp vanilla
A dash of almond extract (optional)

Beat butter until smooth. Add sugar, milk, vanilla & almond. Beat until spreadable. Use a knife to cut a cone-shape from the top of the cupcake. Trim the bottom, fill the hole with cream & cover with remainder.

FROSTING:
¾ cup chocolate chips
¼ cup heavy cream
Melt chocolate & cream in metal bowl set in simmering water. When smooth, spread on top of cupcakes.

Makes exactly 1 dozen.