Recipe - Magic Cupcakes

CHOCOLATE CAKE
1 cup Butter
2 One half cup Granulated sugar
1 cup Unsweetened cocoa
4 lg Eggs
2 Three fourths cup All purpose flour
2 teaspoon Baking powder
One half teaspoon Salt
One half teaspoon Baking soda
2 cup Water

CREAM FILLING
One half cup Granulated sugar
One half cup Vegetable shortening
One half cup Evaporated milk
1/3 cup All purpose flour
1 ds Salt
1 teaspoon Vanilla

GANACHE
10 ounce Semisweet or bittersweet
chocolate
1 cup Heavy cream

CHOCOLATE CAKE: Preheat oven to 350 degrees. Grease 2 10 by 3 by 9inch
cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream.
Add eggs, one at a time, creaming well after each addition. Sift together
dry ingredients. On first speed, add dry ingredients in three stages,
alternating with water, beginning and ending with dry. Mix only until well
blended do not overmix. Pour into prepared pans and bake 35 to 45 minutes
or until done. Cool in pan before turning out.

CREAM FILLING: Cream sugar and shortening until light and fluffy. In
separate bowl, mix

milk and flour. Beat milk mix into sugar mix and beat until well blended.
Add salt and vanilla.

GANACHE: Melt chocolate in microwave or on top of double boiler. Bring
cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at
low or medium speed for approximately 5 minutes. Let cool thoroughly before
use, or refrigerate until ready to use. Ganache can be stored, covered, in
the refrigerator for one month. To use ganache, remove from refrigerator
and

soften at room temperature or in microwave until useful consistency.

TO ASSEMBLE: Cut coneshaped hole in top of cupcake. Remove cone and cut
off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice
with soft ganache or icing.

Recipe by: CHEF DU JOUR MADELINE LANCIANI DJ9175

Posted to MCRecipe Digest by louiseh louiseh@earthlink.net on Mar 02,
1998