Hostess Cupcakes

Hostess Cupcakes
24 chocolate cupcakes (I just made boxed Devil's Food.)
1 recipe Creamy Cupcake Filling
1 recipe Chocolate Ganache

1. Pipe Creamy Cupcake Filling into each cupcake.

2. Dip tops of cupcakes into Chocolate Ganache.

3. Pipe white swirl on top of cupcake with Creamy Cupcake Filling.

CREAMY CUPCAKE FILLING:
3 heaping Tbsp of flour
3/4 cup milk
1/2 cup butter
1/2 cup shortening
2 Tbsp vanilla extract
1 3/4 cup granulated sugar

1. In a saucepan, whisk together flour and milk.

2. Cook over medium heat until thickened.

3. Remove from heat and cool completely.

4. Transfer flour/milk mixture to large mixing bowl.

5. Cream together with it the butter, shortening, and vanilla.

6. This is where it gets to be time comsuming: You have to add the sugar, 1 Tbsp at a time, mixing on high, between each addition. If you do not mix long enough, your icing will have a gritty sugary consistency. If you do mix long enough, your icing will be very fluffy and creamy.

7. To fill cupcakes, I use a the Pampered Chef Easy Accent Decorator. You could cut a hole out of the top of the cupcake, and pipe it in a Ziploc bag. When piping in the filling, only apply pressure until the top of the cupcake begins to crack.
CHOCOLATE GANACHE:
1/2 cup heavy whipping cream
1 to 1 1/2 cups chocolate chips
2 Tbsp butter

1. Scald cream over medium heat.

2. In a large glass bowl, pour cream over chocolate chips.

3. Whisk until chocolate chips are melted and creamy.

4. Add in butter, and stir gently until melted.