Chocolate Cupcakes with Chocolate Ganache and Cream Filling recipe adapted from Ming Makes Cupcakes

1 cup flour
1/2 cup unsw. cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.

3/4 cup chocolate chips
1/4 cup heavy cream

Melt chocolate and cream in metal bowl set in simmering water.  When smooth, spread on top of cupcakes.

1 stick room temp. butter
2 1/2 cups confectioner’s sugar
1/4 cup milk
1/2 tsp vanilla
a dash of almond extract

Beat butter until smooth. Add sugar, milk, vanilla, and almond. Beat until spreadable.  Use a knife to cut a cone-shape from the top of the cupcake. Trim the bottom, fill hole with cream, and cover with remainder.