Instructions

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees. Butter two regular size (12-cup)cupcake pans.
2. Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
3. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
4. Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.
5. Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes. Mini bake 13-15 minutes.

To Assemble the Cupcakes

1. Take chocolate shell ganache (recipe below) and place into a pastry bag fitted with a small piping tip.
2. Take tip and place into cupcake; squeeze filling into cupcake using the cone method. (I used a paring knife and a plastic bag because I was feeling lazy at this point).
3. Frost cupcake with buttercream frosting, and top with chocolate shell piece.

For the Chocolate Shell Ganache

1. Put chocolate into a medium, heat proof bowl.
2. Bring cream to a simmer in saucepan and remove from heat. Pour over chocolate and let it sit 5 minutes.
3. Whisk chocolate until smooth. Let it set up at room temperature until it thickens.

For Creme Egg Buttercream Frosting

1. Place the butter and egg filling in a large mixing bowl, mix until fluffy. Add 4 cups of the sugar (one cup at a time) and vanilla extract. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
3. You can take half of the icing and color it yellow for effect. You may have little bits of chocolate that stayed with the crème filling; no worries, it’s tasty.

Instructions

1. Put chocolate in a medium bowl.
2. Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.
3. Whisk in chocolate until smooth. Let set up at room temperature. (I had to refrigerate the ganache as it was 9 billion degrees in my kitchen at the time)