Food Network: Cream-Filled Devil's Food Cupcakes

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Cream-Filled Devil's Food Cupcakes
Courtesy Wayne Harley Brachman, Retro Desserts, Harper Collins Publishers, 2000

Ingredients
Nonstick vegetable spray for coating muffin tin
1 1/4 cups cake flour
1/2 cup unsweetened cocoa powder (recommended: Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

1/2 cup coffee, brewed strong and hot
Vanilla cream filling, recipe follows
Ganache frosting, recipe follows

Directions
Set a rack in the middle of the oven and preheat to
350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray.
Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt
together three times. In a mixing bowl, beat the butter and sugar together at high
speed for 15 seconds, until combined. Add the eggs, one at a time, beating until
each is incorporated. Continue beating until light and fluffy, about 6 minutes
more. With the mixer on its lowest setting, beat in a third of the flour mixture.
Beat in the buttermilk and vanilla, then another third of the flour. Beat in the
coffee and then the remaining flour. Fill the cups of the muffin tin two-thirds

full and bake for 15 minutes, or until the centers spring back when lightly
pressed and a cake tester comes out clean. Set the pan on a rack to cool. With a
small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms
of the cupcakes-you're going to need the plug to refill the hole, so don't chuck
it out. Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover
the exposed cream. Dunk the cupcakes into the frosting to coat, then place on a
rack, frosted side up. Transfer to the refrigerator for 20 minutes to set before
serving.

Ingredients
Ganache Frosting:
5 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream

Directions
Ganache Frosting: Put the chocolate in a small bowl.
In a small saucepan, over medium heat, bring the cream just to the simmering
point. Pour the hot cream over the chocolate and, working from the center out,
gently stir with a whisk to melt the chocolate and blend until smooth.

Ingredients
Vanilla Cream Filling:
3 tablespoons vegetable shortening
3 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup

Directions
Vanilla Cream Filling: With an electric mixer, beat
together the vegetable shortening and butter until blended. Turn the mixer down to
its lowest setting and gradually add the confectioners' sugar. Turn the mixer back
up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle,
gradually beat in the vanilla and corn syrup until the filling is the consistency
of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a
pastry bag fitted with a 1/4-inch plain tip.