Vanilla-Crème Filled Chocolate Cupcakes With Bittersweet Chocolate Ganache

1. 1

   ["Preheat the oven to 350u00b0F. Grease two 12-cup muffin pans (preferably not nonstick) with butter; set aside.", "In a large bowl, whisk together brown sugar, white sugar and salt. Using a fine mesh sieve, sift millet flour through cocoa powder into the bowl containing the sugar mixture. Whisk together dry ingredients.", "In a separate, small mixing bowl, whisk together wet ingredients (canola oil through vanilla extract). Pour buttermilk mixture into dry ingredients; whisk just until combined and lump-free.", "Fill muffin cups with a level 1/4 cup of batter. Immediately transfer to preheated oven and bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow to cool in pan for about 5 minutes. Remove cupcakes from the tins (you may need to loosen cupcakes using a spatula or thin knife) and cool completely on a cooling rack.", "CORE CUPCAKES:

2. 2

   Using a cupcake corer, remove centers from the cupcakes, set aside for another use (a.k.a. samples for the baker!). Place cored cupcakes on a large platter or several plates, allow for about 1/2 inch of space between them.", "MAKE FILLING:

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment, whip butter on medium speed until light and fluffy-about 1 minute. Add Fluff to butter and beat for 1 minute or until well combined. Add vanilla extract. With mixer on low speed, add powdered sugar; once the powdered sugar is incorporated, increase speed to medium, and beat for 1 additional minute.", "Transfer filling to a pastry bag fitted with a round pastry tip (Wilton #12). Pipe filling into cupcake cores until level with the top of the cake. Transfer filled cupcakes to the fridge. Once filling is firmed up a bit (about 30 minutes - 1 hour), gently pat down any peaks in the filling with your finger (it shouldn't stick to you-if it does, they need to be chilled longer). They are now ready for the ganache.", "MAKE GANACHE:

4. 4

   In a small saucepan, warm cream over medium-low heat, stirring occasionally, just until you see a bubble come to the surface. While cream is heating up, place chocolate in a heat-proof bowl. Pour hot cream over chocolate and let it sit for a minute; gently stir until all of the chocolate is melted. Place bowl with ganache over a small pan of barely simmering water to keep it warm while you work (caution: do not let the bowl with the chocolate touch the water, if the ganache gets too hot it will separate, so keep a close eye on it).", "Working quickly, spoon about 2 teaspoons of ganache over each cupcake, and spread to the edges using a small spatula (straight or offset, whichever you prefer).", "Allow ganache-topped cupcakes to cool at room temperature for 30 minutes to 1 hour (if you touch the ganache, it shouldn't transfer to your finger). Chill completely in the fridge.", "PIPE WHITE CHOCOLATE SQUIGGLES:

5. 5

   Heat white chocolate over a double boiler until about 75% of the chocolate is melted. Remove bowl from the heat and stir until smooth. Transfer chocolate to a pastry bag fitted with a small, round tip (Wilton #2). Pipe seven squiggles across the tops of the chilled, ganache-covered cupcakes. Chocolate should harden instantly.", "STORE AND SERVE:

6. 6

   Once ganache and white chocolate are hardened, cover cupcakes and store in the fridge. Remove cupcakes 30 minutes to 1 hour before serving."]

* Per serving · 4 servings · Values may vary.