Ingredients This is a filled cupcake that you can decorate to look just like the ones in the grocery aisle. Not only are they fun to make but are delicious. For The Cake 1 ¼ Cup of Flour (sifted) ¾ Cup of Unsweetened Cocoa Powder ½ Cup of Dark Brown Sugar ½ Cup of Sugar 2 Eggs 3 Tablespoons of Butter (softened) 1 Cup of Milk (2 % or whole) ⅛ Teaspoon of Salt 1 Teaspoon of Vanilla extract ¾ Teaspoon of Baking Powder For The Filling: ⅔ Cup of Shortening 2 Teaspoon of Vanilla ¼ Teaspoon of Salt 5 Tablespoons of Milk 4 Cups of Confectioners’ Sugar For The Chocolate Ganache Topping: 8 Oz. of Bittersweet Chocolate ½ Cup of Cream or Half/Half 2 ½ Tablespoons of Butter Instructions Cake Instructions: Combine flour, cocoa, baking powder, baking soda and salt in a bowl, set aside. Cream butter and both sugars (white/brown) together until creamy. Add 1 egg in at a time, mix in the vanilla and milk until all are incorporated. Add ¼ cup of the flour/cocoa mixture at a time and mix, scraping down sides each time. Fill baking cups ¾ full (not anymore more) with the mixture. Bake at 365 for 15 minutes. Filling InstructionsSee also Japanese Jiggly CakeJan Delory October 11, 20190 Beat all together on high for 2 minutes and put in a piping bag with a round tip, or you can use a freezer ziplock bag with corner cut). Chocolate Ganache Topping Instructions: Melt all together in a double boiler (a medium saucepan with 2 cups water/metal bowl sitting on top). Putting The Cupcakes Together: Make sure your cupcake is completely cooled. Cut a quarter-sized hole out of the top of each cupcake (saving the top). Squeeze a bit of the frosting into each cupcake, and put the top back on the cupcake. Pour 1 tablespoon of the Hot Chocolate Ganache over the top of each cupcake and let it cool. Once the ganache is cooled, pipe small continuous circles over the top creating the design.