Cupcakes with cream filling and chocolate icing

Ingredients:

Cupcakes

• 2 cups premium flour
• 2 tbsp. sugar
• 1/4 teaspoon salt
• 1/2 cup sour milk
• 1 teaspoon of baking soda
• 1 tsp vanilla extract
• 2 whole eggs
• 220 g butter
• 4 heaping tablespoons of cocoa powder
• 1 cup of boiling water

Ganache

• 1 cup heavy cream
• 6 tablespoons corn syrup
• 250 g of dark chocolate
• 2 tsp vanilla extract

Cream filling

• 110 g butter
• 1/2 cup margarine
• 4 cups powdered sugar
• 1/8 tsp salt
• 1/4 cup whole milk
• 1.5 tsp vanilla extract

Preparation:

1. Preheat oven to 350 degrees Fahrenheit (170 degrees Celsius). Thoroughly spray 18 muffin tins with nonstick cooking spray.
2. For cupcakesFor the dough, mix flour with sugar and salt. Set aside for a while.
   
   In a separate bowl, combine the sour milk, baking soda, vanilla, and eggs. Stir and set aside.
   
   Melt the butter in a saucepan over medium heat. Add the cocoa and stir. Pour in the boiling water, let the mixture simmer for a few seconds, and then turn off the heat.
3. Pour the chocolate mixture into the flour mixture. Stir several times to cool. Pour in the sour milk mixture and stir again.
4. Fill the pans a little more than halfway (don't overfill). Bake for 13-15 minutes. Let the cupcakes cool in the pans for 5 minutes, then remove them and let them cool completely on a wire rack.
5. For the ganacheHeat the cream and corn syrup over medium heat. Chop the dark chocolate and place it in a separate bowl. Add the vanilla extract to the cream and drizzle it over the chocolate. Whisk until the mixture is melted, smooth, and glossy. Let the mixture cool slightly.
6. For the cream filling: Beat butter and margarine until light and fluffy.
   
   Sift the sugar and salt together and add them to the butter mixture in several batches. Pour in the milk, then the vanilla extract, whisking constantly. Scrape down the sides of the bowl. Beat until very light and fluffy. Place the filling in a pastry bag fitted with a medium tip.
7. Once the cupcakes are completely cool, insert the tip of a piping bag into the bottom of the cupcake and fill with frosting. Then, spoon ganache over the top of each cupcake, or dip the cupcakes in the chocolate mixture.