| Chocolate frosting:
15 ounces semisweet chocolate, coarsely chopped
1 cup heavy cream
3 cups granulated sugar
1 cup vegetable oil
5 large eggs
I 1/2 cups un-sweetened non alkalized cocoa powder
3/4 cups cake flour (not self-rising)
3 1/4 tablespoon baking soda
3/4 cup sour cream
1/4 cup buttermilk
1 1/2 teaspoons vanilla extract
3 3/4 cups sifted confectioners' sugar
Pinch of salt
1 cup vegetable shortening
1/4 cup hot water
1 1/2 tablespoons vanilla extract
White decorating icing
1 cup confectioners' sugar
1 1/2 tablespoons hot water
Make the chocolate frosting:
Place the chopped chocolate in a medium bowl.
Place the heavy cream in a medium saucepan and bring to a boil.
Pour the hot cream over the chocolate and let sit for one minute.
Using a whisk, stir until smooth.
Refrigerate for two hours.
Make the cupcakes
Position a rack in the center of the oven and preheat to 350'F.
Spray 24 muffin cups with nonstick cooking spray.
In the 4 1/2 quart bowl of a heavy-duty electric mixer, using the paddle attachment,
beat the sugar, oil and eggs on medium-low speed for 8 minutes.
In a medium bowl mix together the sour cream, buttermilk and vanilla extract.
Sift together the cocoa powder, cake flour and baking soda.
Alternately add the dry and wet ingredients to the egg mixture, starting with the dry ingredients and ending with the liquid.
Fill the muffin tins three quarters full and bake for 20 minutes or until a tooth pick inserted into the center comes out dry.
Cool the muffins in the pan on a rack for 10 minutes.
Remove from the tins and let cool completely.
Make the cream filling:
In the 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment,
combine the sifted sugar, salt, and shortening and mix until blended, approximately 5 minutes.
Add the hot water slowly, then add the vanilla.
Beat on medium-high speed until light and fluffy, approximately 5 minutes.
Make the white decorating icing:
In a small bowl whisk together the confectioners' sugar and hot water until smooth.
Assemble the cupcakes.
Place the cream filling in a pastry bag fitted with small plain tip
Gently poke a 1/2 inch in depth hole through the bottom of each cupcake.
Fill each cupcake with the cream.
Ice the top of each cupcake with the chocolate frosting.
With another pastry bag fitted with a small, plain tip, pipe the white decorating icing on top of the chocolate frosting in a decorative pattern.