The Dreams Weaver: Chocolate Filled Vanilla Cupcakes

The other week I finally decided to splurge on a KitchenAid stand mixer. I had put one on my wedding registry, hoping someone would be ever so generous to spend the $350 on the 5 quart Ice KitchenAid stand mixer. Well, that never happened! So, while I did not get the exact one I wanted, I got the cobalt blue 4.5 quart stand mixer, a little cheaper and 1/2 quart smaller bowl. A little smaller, which is actually a plus for counter space saved and gets the job done just as good!
The first thing I decided to make with my spankin' new mixer was chocolate filled vanilla cupcakes. I was beyond excited to use my mixer! And let me tell you, baking will never be the same again!! I am in love with it.
Now on to the cupcakes:

Chocolate Filled Vanilla Cupcakes~ The Dreams Weaver

What you will need:
Cupcake:
1/2 cup softened butter
3/4 cup sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
2/3 cup cold milk

Chocolate Filling:
1 cup milk
1 cup creme de cacao
1/2 cup confectioner's sugar
3-4 TBSP. cocoa powder
2 TBSP flour

(Makes 1 dozen cupcakes)

Preheat the oven to 350°F.

Cream the butter and sugar. Add eggs, 1 at a time, letting the mixer run in between each addition. Add in vanilla.

In a medium bowl, stir together all dry ingredients. Slowly add the dry ingredients into the mixer. Add in milk.

Bake for 18-24 minutes.

Allow the cupcakes to cool on baking racks as you make the chocolate filling.

In a medium pot, add the creme de cacao and turn the heat on high until it starts to bubble. Lower to medium heat and let that start to reduce. Add the milk, cocoa powder, and confectioner's sugar and whisk until completely combined.
Allow this to reduce another 10-15 minutes, whisking occasionally.
When the chocolate looks like it is thickening up, remove 1/4 cup of it into a small bowl in order to incorporate the flour evenly. Add the flour mixture back to the pot.
Let the chocolate reduce for another 5-7 minutes, or until really thick. Once done, remove from heat and transfer to a container.
I refrigerated my chocolate for an hour before piping it into the cupcakes as it was easier to handle.
{I was so excited about using my stand mixer for the first part that I totally forgot to take pictures as I was making the chocolate filling}
Once the cupcakes are completely cool, use a knife to cut a small circle in the middle of each. Make sure that you don't cut all the way to the bottom of the cupcake, otherwise when you remove the paper the filling will run right out the bottom.

Fill a plastic bag {or a piping bag if you got one} with the chocolate filling. I inserted the plastic bag into a glass and let the ends of the bag over hang the glass, it makes it easier to pour the chocolate into the bag.