Key Lime Pie Bar

Ingredients:

Crust

12 full-sheet graham crackers

6 Tbsp butter, melted

1/4 c sugar

Filling

4 ounces cream cheese, softened to room temperature

4 large egg yolks

14-ounce can of sweetened condensed milk

1/2 cup key lime juice

2 teaspoons lime zest (1 lime )

optional for topping: whipped cream

Instructions:

Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

Make the crust:  Use a food processor or blender to grind them into fine crumbs. You can also place them in a zip-top bag and crush them into fine crumbs with a little arm muscle and a rolling pin. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Press into the bottom of the lined pan.

Prebake crust: Bake the crust for 10 minutes. Cool for a few minutes as you prepare the filling in the next step.

Make the filling: Using a mixer beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined. After mixing the filling with your mixer, give it a final whisk by hand to make sure there are no cream cheese lumps at the bottom of the bowl. Pour filling evenly onto the warm crust.

Bake for about 18-20 minutes, or until the edges of the bars appear set and the center is only a little jiggly.

Remove from the oven and allow to cool for 30 minutes at room temperature on a wire rack and then chill in the refrigerator for at least 2 hours.

Lift the parchment paper out of the pan and cut into squares.  Top with whipped cream.

Store in an airtight container in the refrigerator for up to 5 days.

Pumpkin Pie

Ingredients:

1 frozen unbaked deep dish pie crust, 9-inch

1 can (15 ounces) canned pumpkin

1 can (14 ounces) sweetened condensed milk

2 eggs

1 tablespoon Pumpkin Pie Spice

1 teaspoon Vanilla Extract

INSTRUCTIONS:

Preheating the oven to 425°F. Place frozen pie crust on large foil-lined baking sheet.

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crust.

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the crust comes out clean. Cool completely on wire rack.

Maple Glazed Apple Blondies

Ingredients:

Blondies

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup butter softened

1/4 cup sugar

1 cup dark brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 tsp cinnamon

Apple Filling

2 large apples chopped finely

2 Tbsp brown sugar

1 Tbsp butter

1/2 tsp vanilla extract

1/2 tsp cinnamon

Maple Glaze

2 Tbsp butter

1/4 cup pure maple syrup

1/2 cup powdered sugar

1/4 tsp vanilla extract

1/8 tsp ground cinnamon

Instructions:

Preheat oven to 350 and line an 11x spray with pan with cooking spray

Apple Filling:

On med-low heat, cook apple filling mixture for about 3-4 minutes. Pull off heat and allow to cool.

Blondies:

Cream butter until light and fluffy, about 1 minute. Add in brown sugar and granulated sugar, and mix until well combined.

Add in eggs, 1 at a time, beating well after each addition.

Add in salt and vanilla extract. Mix until combined.

In a separate bowl, mix flour, baking powder, and cinnamon together. Add to the wet ingredients and stir until combined.

In the bottom of the pan, spread half the blondie batter evenly, using an off set spatula.

Spread apple filling all over the layer.  Top with remaining blondie batter and spread evenly.  Bake for 25-30 minutes, or until the top is golden brown and a cake tester comes out clean.

Maple Glaze:

Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.

Allow bars to cool for about 10 minutes, then pour the glaze over the bars and allow it to set.

Strawberry pie filling

Ingredients:

2 pounds fresh strawberries, tops removed

¾ c granulated sugar

1 c boiling water

3 Tbsp cornstarch

2 tsp vanilla extract

Instructions:

Place 1 ½ cups of the berries into the bowl of a food processor or blender and puree. Add the sugar, boiling water, and cornstarch and blend until smooth.

Pour the mixture into a medium saucepan and bring to a boil over medium heat, stirring constantly. Once the mixture starts to boil, continue to boil for 3 minutes, stirring constantly. The mixture will be very thick and should become less cloudy and more jam-like as it cooks.

After 3 minutes, remove from the heat. Stir in the vanilla extract and allow the glaze to cool while you prepare the rest of the strawberries.

Halve or quarter the remaining berries. Fold into the glaze to thoroughly coat.

Pour into a pie crust or chill the filling in the refrigerator until ready to serve. Stir well before using as a topping.

Notes:

Store this pie filling in an airtight container in the refrigerator for up to 2 days, although it is at its best within the first day.

Store any pies made with the filling in the fridge as well until ready to serve.

Do not freeze this pie filling.

I do not recommend using frozen strawberries for this recipe. 

Strawberry Bundt Cake aka Erica's birthday cake

 For the cake I use the cake mix with a kick recipe.  I use a strawberry cake mix and vanilla pudding mix. 

Glaze:

2 Tbsp strawberry puree

2 C. powdered sugar

1 tsp vanilla extract

1 tsp lemon juice

Mix thoroughly and drizzle over the cake.  I also like to garnish with fresh strawberries tossed in lemon juice.

Shortbread Cookies

2 c. all purpose flour
2 sticks salted butter (1 c.), softened
1/2 c. powdered sugar
2 tsp almond emulsion

Preheat oven to 350 degrees

Mix butter, powdered sugar and vemulsion together.  Stir in flour.

Chill dough for  20- 30 minutes

Scoop dough into balls.  Flatten to 1/2 inch thick with the bottom of a glass using plastic wrap in between to keep the cookies from sticking to the glass. 

Bake 12 - 15 minutes

Chocolate bundt cake

I recently made a lemon bundt cake for a girls weekend and was asked if it came in chocolate.  So I set out to make something just as good as the lemon.  This is what I came up with:

Cake:
1 chocolate cake mix
1 c. water, room temperature
4 eggs, room temperature
1/4 c. greek yogurt or sour cream
1 small box chocolate instant pudding
1 Tbsp canola oil
1/2 c. butter, softened
1/4 c. flour (Utah's altitude adjustment)

Sift dry ingredients together.  Add wet ingredients and mix for 3 minutes.  Do NOT over mix.  Bake as the package directs for a bundt cake.

Ganache:

1 c. heavy cream
3/4 c. chocolate chips*
1 Tbsp brewed coffee

Heat cream to just boiling.  Pour over chips and let sit covered for about 5 minutes.  Add coffee and whisk together until smooth.  Drizzle over cake.The easiest way to drizzle in my opinion is to put it into a baggie, cut off the end and away you go.

*sweetness of chips will make the sweeter the ganache.  Semi sweet will not be as sweet as milk.  I prefer semi sweet but my hubby likes milk

Final touch:
Melt white chocolate into a baggie and cut off corner.  Drizzle over the icing.  I'm not telling you how much to use but I end up using about a half of a bag of the chips.  More or less would be fine.  To melt I just microwave for 1 minute then squish and check every 30 second until it's smooth.

Chocolate Sheet Cake

This recipe is amazing.  The Hammon family only recognizes chocolate cake as actual cake so I am always on the look out for a different version for birthday's.  This recipe is from PW, she knows her stuff.

2 eggs
1 tsp baking soda
8 Tbsp cocoa
2 C flour
1/4 tsp salt
2 C sugar
2 tsp vanilla
3 3/4 sticks butter
1/2 C buttermilk
6 Tbsp milk
1 C water
1 lb powdered sugar

Cake:

Melt 2 sticks of butter in sauce pan (while it's melting boil 1 c. water); Add 4 heaping Tbsp cocoa powder and mix well; add boiling water and allow to simmer for 30 seconds; turn off heat and set aside; combine 2 c. flour, 2 c. sugar and 1/4 tsp salt; pour the chocolate mixture in to flour mixture and stir together slightly; in oversize measuring cup pour 1/2 c. buttermilk, 2 beaten eggs, and 1 tsp vanilla;  stir in 1 tsp baking soda; add milk mixture to cake mixture; mix well;  Pour into commercial baking sheet and spread evenly; Bake at 350 degrees for 20 minutes

Frosting:

In sauce pan melt 1 3/4 sticks butter; add 4 heaping tbsp cocoa powder; allow to cook for 30 seconds; turn off heat; add 6 Tbsp milk, and 1 tsp vanilla; mix together;  add powdered sugar; mix well.  This will be very thin.  Put onto warm cake.

Chocolate Chocolate Chocolate Chip Cookies

2 1/2 sticks butter, softened
2 c. sugar
2 eggs
3 tsp vanilla extract
2 c. flour
3/4 c. cocoa powder
1 1/2 tsp baking soda
1 tsp salt
3/4 c. milk chocolate chips
3/4 c. mini semi sweet chocolate chips
2 c. white chocolate chips

Cream butter and sugar until fluffy.  Add eggs one at a time.  Add vanilla extract.  In separate bowl sift together flour, cocoa powder, baking soda, and salt.  Add to wet mixture until combine.  Stir in chocolate chips

Bake at 350 degrees for 9 - 11 minutes.

Perfect Chocolate Buttercream

It may be best if you do not know this recipe...  It can be eaten with a spoon over the sink...  danger....

4 Tbsp cocoa powder
4 1/2 c. powdered sugar
1/4 tsp salt
1 tsp vanilla
1 c. butter
5 Tbsp heavy cream (milk can be used but it is not the same)

Combine all ingredients until light and fluffy, about 5 -7 minutes.  If you need thinner for decorating a cake add a bit more cream.

Sour cream lemon pie

I had never tied a cooked cream pie prior to this and was so happy with how this turned out.  Yummy!  I will say it goes quickly on the stove so it's best to have everything measured out and ready to go...

1 c. sugar
1/2 c. flour
1/2 tsp salt
2 c. milk
1/2 c. sour cream
3 egg yolks
1/4 c. butter
1 1/2 tsp lemon zest or more to taste
1/4 c. lemon juice
1 baked pie crust (9 inch)

Combine sugar, flour, and salt.  Gradually add milk.  Cook and stir on medium heat until thickened and bubbly.  Reduce heat, cook and stir 2 more minutes.  Remove from heat.

Beat yolks slightly.  Gradually add 1 cup of mix into yolks.  Return yolk mixture to saucepan, and bring to boil.  Cook and stir 2 more minutes.  Remove from heat and stir in butter, peel and juice.  Fold in sour cream and pour into baked shell.  Cool.  Top with homemade whip cream.

Strawberry cream cake

1/4 c. sour cream
4 eggs
1/2  c. water
1/2 c. oil
1 strawberry cake mix
1 sm box which chocolate or vanilla pudding mix
1 c. white chocolate or vanilla chips
powdered sugar to garnish
whipped topping
Strawberries, sliced

Preheat oven to 350 degrees.  Beat sour ream, eggs, water and oil together.  Add cake mix and pudding mix.  Stir in white chips.  Place batter in a greased and floured cube or bundt cake pan.  Bake 45 - 0 minutes or until an inserted toothpick comes out clean.  Invert hot cake onto a platter.  When cool, sift powdered sugar on top of cake.  Serve with whipped cream and sliced berries.

Blondie cupcakes

I did a bad bad thing.  I bought this:

Then I made these:




and then I ate far more than I should have.  You will LOVE them!
Ingredients


1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour, spooned and leveled

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups packed light-brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3 chocolate-covered toffee bars (1 1/4 ounces each), finely chopped (about 1 cup)

Directions

1.Preheat oven to 350 degrees. Butter a standard 12-cup (each 2 1/2 inches wide) muffin pan; set aside. In a large bowl, whisk together flour, baking soda, and salt; set aside.



2.With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat just until combined (do not overmix). Fold in chopped toffee.



3.Divide batter among prepared cups, filling each about halfway. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes.



4.Transfer to wire rack; cool 10 minutes in pan. Turn out blondies onto rack; cool completely, top side up.





Thanks Martha.

Zucchini Brownies

Tis the season for zucchini overload.  This is Kristin's recipe.  Enjoy!

2 c. zucchini, shredded

1/2 c. oil
2 tsp. vanilla
2 c. flour
1 1/4 c. sugar
1 tsp. salt
1/4 c. cocoa
1 1/2 tsp. baking soda

Pack zucchini in measuring cup. Combine zucchini, oil and vanilla, set aside.

Mix dry ingredients together. Add zucchini mixture. Pour into greased 9x13 pan.

Bake 350 degrees for 25 min. Cool, add frosting if desired.

Instead of frosting Sis just puts chocolate chips in the batter.

Strawberry Cupcakes filled with Strawberry Buttercream iced cupcakes

Miss Erica and I have been taking a cake decorating class.  The first week I was talked about for making my cookies instead of buying them. (recipe here)  So the second week the cakes were from scratch just to show them. (recipe here)  By the third week I really had to get creative, which brings us to...

Cake Ingredients:

2 3/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 sticks unsalted butter also known as sweet cream butter, softened
2 1/4 cups sugar
3 large eggs, room temperature
1 large egg white , room temperature
1 cup milk, I use 2%
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish

Directions:

1.   Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.  The add vanilla and mix thoroughly.


2.   Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with milk ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

3.   Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
4.  Fill with Strawberry buttercream using a Wilton #230 or Bismark tip. (recipe below)

5. Frost with Decorator Icing (recipe here)


Strawberry Buttercream Ingredients:

4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into tablespoons
1 tsp pure vanilla extract
1 1/2 cups strawberry jam, pureed in a food processor

Directions: 
1.  In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).

2.   Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.

3.   Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

Adapted from Martha Stewart's recipe.  Thanks Martha!

Decorator icing

This is the Wilton recipe we are using in class.  It tastes tons better than my mom remembered.  :)  Thanks to using half shortening and 1/2 butter.

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup butter softened
1 tsp clear vanilla extract
1 lb confectioners' sugar weighted
7 tsp milk
1 Tbsp meringue powder
pinch of salt

In large bowl, cream shortening and butter with electric mixer using paddle NOT whisk. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until creamy.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For Medium consistency icing, add 2 1/2 tsp milk

For Thin consistency icing, add 5 tsp milk

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor.



Makes aprox 3 cups

Basic yellow cake

Erica and I are taking a cake decorating class.  This week we had to bring a cake so this is the recipe I used and it was great so I thought I'd share it with you.

1 3/4 cups cake flour

1/4 tsp baking soda
1 3/4 tsp baking powder
1/4 tsp salt
5 Tbsp unsalted butter, softened
1 cup sifted sugar
2 egg yolks, room temperature
1 tsp vanilla
1 cup vanilla yogurt *use all natural NOT diet, you don't want the added artificial sweetener*
2 egg whites, room temperature
1/8 tsp cream of tartar

1.   Preheat oven 375 degrees:

2.   Sift flour, baking soda, baking powder, and salt.

3.   Cream butter until soft and gradually add sifted sugar and cream until fluffy.

4.   Beat in eggs yolks one at a time and then vanilla.

5.   Add the sifted flour mixture to the butter mixture alternately with the yogurt until smooth.

6.   Whip until stiff but not dry the egg whites and cream of tartar.  Then fold them lightly into the batter.

7.   Bake in greased pans about 25 minutes.

8.   Frost.  (recipe here)

Vanilla Cupcakes with Vanilla Buttercream Frosting

Spring is in the air so I thought a fun dessert would be a great excuse to visit my new niece!  Plus I found the cutest cupcake holders and sprinkles!

Vanilla Cupcakes

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 teaspoons pure vanilla extract
1 cup buttermilk

Directions:

Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cup cakes pull away from sides of pan and a pick comes out clean, 16 to 18 minutes. Let cool in pans 10 minutes. Run a knife around edges and move onto a wire rack. Let cool completely.

Vanilla Buttercream Frosting

Ingredients:


1 1/3 cups sugar
7 large egg whites
Pinch of salt
5 sticks unsalted butter, cut into tablespoon-size pieces, softened
2 teaspoons pure vanilla extract
2 teaspoons almond extract (optional)
Directions:

Combine sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until sugar has dissolved and mixture registers 160 degrees on an instant-read thermometer.

Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and mixture is cool, about 10 minutes.

Switch to paddle attachment. With mixer on medium speed, add butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down sides of bowl as needed, until mixture is smooth. Mix in vanilla extract. Use immediately, or refrigerate in an airtight container for up to three days.


Thanks Martha!

Lemon Meringue Pie

Holiday favorite.  Gone are the days when you can get lemon pie filling so for this one you have to go for scratch. Well for everything except the crust haha. Marie Callender and I are really good friends for the crust.

1 baked pie crust

For the Lemon Filling:

1 1/4 c. granulated sugar

1/3 c. cornstarch

2 Tbsp. all-purpose flour

1/2 tsp. kosher salt

5 egg yolks

1/4 c. unsalted butter

1/4 c. fresh lemon juice (from about 2 whole lemons)

1 Tbsp. finely grated lemon zest

For the Meringue:

5 egg whites

1/2 tsp. vanilla extract

1 1/3 c. granulated sugar

1/4 tsp. kosher salt

1/4 tsp. cream of tartar

Directions:

For the lemon filling: Whisk together the sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in 1 1/2 cups cold water until smooth. Cook over medium heat, stirring frequently, until the mixture boils, about 5 minutes. Boil for 1 minute, stirring constantly, then remove from the heat.

Whisk the egg yolks in a small bowl. While whisking, slowly add 1/4 cup of the hot sugar mixture into the egg yolks. Gradually stir the yolk mixture from the bowl back into the remaining sugar mixture in the saucepan. Return to medium heat and cook, stirring constantly, until a thermometer reads 180˚. Remove from the heat and immediately stir in the butter, lemon juice and zest, until the butter is completely melted. Pour the filling into the cooled pie crust. Let it cool for 15 minutes. Press a piece of plastic wrap onto the surface of the filling, then cool in the refrigerator for 2 hours.

For the meringue: Place a medium saucepan filled with 1-inch of water over medium heat and bring to a simmer. Whisk together the egg whites, vanilla, sugar, salt, and cream of tartar in the bowl of a stand mixer. Place the mixing bowl over the simmering water and continue to mix, scraping the sides of the bowl frequently with a rubber spatula so that the egg whites don’t cook, until the sugar has dissolved into the egg whites, 3 to 5 minutes. (When you rub some of the mixture together in your fingers, you should not feel any texture/sugar granules. If using a thermometer, the temperature should read around 160˚.) Transfer the bowl to a stand mixer fitted with a whisk attachment and whisk on medium-high speed for 4 to 5 minutes, until the meringue is glossy and holds a medium-stiff peak. Dollop the meringue over top of the pie to completely cover the lemon filling and swirl with the back of a spoon.

Toast the meringue with under a broiler (about 8 inches from the broiler element heated to high heat) for 1 minute, until lightly toasted. Let cool completely to room temperature, then serve.

CHOCOLATE CRÈME FILLED CUPCAKES

INGREDIENTS:


CUPCAKES
1/2 cup plus 2 tablespoons cake flour
1/3 cup unsweetened Dutch-process cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of salt
2 large eggs, separated
1/3 cup canola oil
1/2 cup plus 2 tablespoons sugar
2 tablespoons water

FILLING
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons plus 1 teaspoon heavy cream

FROSTING
1/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon unsalted butter, softened

DIRECTIONS
1. MAKE THE CUPCAKES: Preheat the oven to 350°. Spray a 12-cup nonstick muffin pan with vegetable oil spray. In a medium bowl, sift the flour and cocoa with the baking powder, baking soda and salt. In another bowl, using an electric mixer, beat the egg yolks with the canola oil, 1/2 cup of the sugar and the water. Beat in the dry ingredients at low speed until smooth.

2. In a clean bowl, using clean beaters, beat the egg whites at high speed until soft peaks form. Add the remaining 2 tablespoons of sugar and beat until stiff and glossy. Beat one-fourth of the whites into the batter, then fold in the remaining whites until no streaks remain. Spoon the batter into the muffin cups, filling them halfway. Bake for 15 minutes, or until the cupcakes are springy when touched. Let the cupcakes cool for 5 minutes, then turn them out onto a wire rack to cool completely.

3. MAKE THE FILLING: In a medium bowl, beat the butter with the confectioners' sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a pastry bag fitted with a 1/4-inch plain round tip. Beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of filling and reserve.

4. Line a large baking sheet with wax paper. Insert the tip of the pastry bag about 1/2 inch deep into the bottom of each cupcake; squeeze lightly to fill with cream. Set the cupcakes on the sheet.

5. MAKE THE FROSTING: Heat the cream in a small saucepan until steaming. Add the chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Spread the top of each cupcake with the frosting. Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe decorative swirls on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting