Instructions: For the Chocolate Cupcakes: Preheat oven to 350 degrees. Grease 2 cupcake molds.

Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended - do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.

Cut cone-shaped hole in top of cupcakes. Remove cone and cut off tip. Fill cavity in cupcake with Cream Filling. Replace cone top. Ice with soft Ganache or icing.

For the Cream Filling: Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.

For the Ganache: Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.

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