Chocolate Cupcakes with Chocolate Chocolate Chip Filling

Yes the title is correct and no there is not an extra 'Chocolate' in there. That's what these are: Chocolate cupcakes with a chocolate filling that has chocolate chips in it. Can you tell I was craving something when I made these?

These cupcake are a delicious conglomeration of two fantastic chocolate recipes: Beatty's Chocolate Cake (from Ina Garten) and Scharffenberger's Chocolate Pudding. My additions are a vanilla (just to keep things interesting) buttercream frosting and mini chocolate chips in the pudding. Simply bake the cupcakes, cook the pudding, add the chips, core the cupcakes, fill with pudding, and frost. Ok, so maybe a few more steps than your average cupcake, but I promise these are totally worth the effort. Being super rich and chocolatey, they are sure to satisfy even the fiercest of chocolate cravings.

(Please forgive this picture, I realize the filling doesn't look very creamy at all. But it was about 90 degrees when I decided to take these pictures and I couldn't get the frosting to drip off without throwing these guys in the fridge for a few minutes, hence the funky looking filling. But not refrigerated, this filling is super creamy.)

Chocolate Cupcakes with Chocolate Chocolate Chip Filling (makes about 28 cupcakes)

For the chocolate cupcakes:
I don't make any changes to the chocolate cake recipe, so the recipe is here.

Chocolate Chip Filling (adapted from John Scharffenberger via Wednesday Chef)

• 1/4 cup cornstarch
• 1/2 cup sugar
• 1/8 teaspoon salt
• 3 cups 2% milk
• 8 ounces bittersweet chocolate, coarsely chopped
• 1 teaspoon pure vanilla extract
• 1/4 cup mini chocolate chips or coarsely chopped chocolate

Vanilla Buttercream Frosting (adapted from Smitten Kitchen)

• 3 to 4 cups confections sugar
• 1 stick butter, at room temperatue
• 3 tablespoons milk
• 1/2 tsp pure vanilla extract
  

To make the Filling:
1. Combine the cornstarch, sugar and salt in the top of a double boiler.
2. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form.
3. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
4. Remove from the heat and stir in the vanilla.
5. Let cool to room temperature, and add the chocolate chips.

To make the Frosting:
1. Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes, until light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
2. When the frosting looks thick enough to spread, add 2 more tablespoons of the confections sugar, one at a time. Drizzle in the milk, and mix it until combined. Add one more tablespoon of the sugar, then drizzle in the vanilla and mix until combined.

To prepare the cupcakes:
1. Let the cupcakes cool to room temperature. Insert a paring knife into each cupcake at a slight angle, halfway between the center and the outside edge of the cupcake. Cut a circular cone out of the cake, being careful not to cut all the way to the bottom.
3. Chop the pointy ends of the cones off, and set the circular bases aside. These will be used to cover the cupcake holes once they are filled.
4. Using a small teaspoon or a piping bag, fill each cupcake with the filling. Cover each cupcake with a circular base, and frost.