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1
PREPARE FILLING
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2
Place the cocoa powder in a large bowl, pour the boiling water over it and with a wooden sppon or rubber spatula stir until the cocoa comes together in a soft mass.Add the butter and beat with an electric mixer on low speed about 30 seconds until well combined.
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3
Add the confectioners sugar and vanilla and best on low until the sugar is incorporated, then beat on high about 2 to 3 minutes until the filling is light and fluffy.
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4
If needed add more boiling water 1teaspoon at a time if it is to thick.If its to thin add confectioners sugar 1Tablespoon at a time until filling is to your liking.
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5
PREPARE CUPCAKES FOR FILLING
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6
With a small sharp knife cut a circle from the top of the cupcake, cut the removed cake plug in half saving the top half to cover the filling.
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7
I crumbled the bottom halfs and used as a garnish on top of the glaze.
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8
Fill cupcakes with filling, either by piping in or using a small spoon, cover exposed filling with reserved cake top.
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9
Set aside and make glaze.
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10
MAKE CHOCOLATE GLAZE
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11
In a microwave safe bowl combine all chocolate glaze ingredents.
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12
Cook on high 60 to 90 secondsdepending on your microwave.
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13
Stir until smooth.
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14
Top the cupcakes with a thin layer of glaze decorate with reserved cake crumbs from plug while glaze is wet so they stick.
