Instructions

• Bake the cupcakes using the chocolate (or yellow) cupcake recipe you chose. Cool the cupcakes completely on a wire rack before proceeding.
• Make the basic vanilla buttercream according to the recipe you found. Transfer the buttercream to a piping bag fitted with a small round tip; if you don’t have a piping bag, use a zip-top bag and snip a small corner.
• Using an apple corer, a small round cutter, or a paring knife, remove a small circular plug from the center of each cooled cupcake. Remove about two-thirds of the way down (leave a thin layer of cake at the bottom so the filling won’t leak).
• Fill the cavity in each cupcake by inserting the piping tip into the hole and gently piping buttercream until the cavity is nearly full but not overflowing.
• If you removed a plug that can be replaced, press it gently back onto the filled cavity so the top is level. If the removed piece is crumbly, you can discard it or use it as a snack.
• Frost the top of each cupcake with the remaining vanilla buttercream. Use an offset spatula for a smooth finish or a piping tip to create swirls.
• Store frosted cupcakes at room temperature for up to one day (if your buttercream recipe permits) or refrigerate according to your buttercream recipe’s guidance.