Creamed Filled Chocolate Cupcakes
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This is a tradition at my house and I've spoiled my entire family. This is a must during the holidays.
1 box (18.25 ounces) devil's food cake mix
Creamy vanilla filling:
6 tablespoons vegetable shortening
1 egg white
1/2 teaspoon vanilla
1-1/2 cups confectioners' sugar
4 squares unsweetened chocolate
8 teaspoons vegetable shortening
4 cups confectioners' sugar
1/2 cup water
Prepare cake mix according to directions on package. Bake in paper lined cupcake pans. Cool. To make vanilla filling, beat shortening with egg white, vanilla and 1/2 cup of confectioners' sugar until blended. Beat in remaining sugar until thick. Place a number 11 pastry tip on a pastry bag and fill with the creamy vanilla mixture. Place the cup cakes in a row, so that they are easy to fill. Hold the pastry bag straight up and down, then push tip into the center of the cupcake until it is to the ring of the bag. Squeeze bag firmly until there is a bulge in the cake. This will be approximately 1 tablespoon of filling. Remove bag and continue to fill the remaining cupcakes.
To make chocolate glaze, melt chocolate and shortening in a medium-sized bowl over simmering water in a saucepan. Remove from heat beat in confectioners sugar and water with a wire whisk to make a smooth mixture. Keep warm over simmering water while coating all the cupcakes. Makes 24 to 26 cupcakes. These can be decorated with a curly line with a number 7 or 5 pastry tip and in colors too, red and green for the holidays or pastels for birthday parties. Use your imagination.