White Chocolate Filled Chocolate Cupcakes

I made these for dessert for Christmas dinner with the family.  I wanted you to see a picture without icing so you could see the filling and the plug.  I had some Harry and David Chocolate Cherries and cut them in 1/2 instead of using the maraschino cherries.  I also didn't have enough filling to cover the plug so made some buttercream icing.  I would suggest you just double the filling recipe and after you fill the cupcakes and replace the plug, put the icing back in the refrigerator and then ice the top, not the whole cupcake. This recipe is adapted from Emeril's Kitchen.
Printable Recipe:
https://sites.google.com/site/whatscookingsherry/white-chocolate-filled-cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder
1/2 teaspoon instant coffee (optional- but Ina Garten would say to use it, Emeril doesn't)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
White Chocolate Filling, recipe follows
16 maraschino cherries, garnish


Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup muffin tin. The recipe actually made about 18 cupcakes when I made them. I used paper liners, so I didn't need to butter the tins.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, salt, and coffe if using.  Add remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the greased muffin tin wells.Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.

Cool to room temperature in the tins. Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.

Transfer the white chocolate filling to a pastry bag fitted with a small tip. With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling. Place the tip in the cupcake and pipe in the filling to fill the hole. Replace the plug and place the cupcakes upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.

Arrange the cupcakes on a platter and serve.

White Chocolate Filling:
4 ounces white chocolate, chopped (1/2 cup)
1/4 cup milk
4 ounces cream cheese
1/4 teaspoon pure vanilla extract

In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.

In a bowl, beat the softened cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.