Cream-Filled Chocolate Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups white sugar
• 4 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• 1/2 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture alternately with the milk; mix just until incorporated. Spoon batter into prepared cups.
4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pans for 10 minutes, then remove to cool completely on a wire rack.
5. In a medium bowl, beat together the heavy cream and powdered sugar until stiff peaks form. Fill a pastry bag fitted with a large star tip with the cream. Pipe cream into each cupcake and serve.

Interesting Facts

• Chocolate cupcakes date back to the 19th century.
• Chocolate cupcakes were originally called "cup cakes" because the ingredients were measured in cups.
• Cupcakes are a popular dessert in the United States.