Chocolate Cream Filled Cupcakes

MAKE CUPCAKES

Combine cake mix, eggs, sour cream, oil, water and vanilla.Beat with a electric mixure until smooth about 2 minutes.

Preheat oven to 350. Line 15 jumbo muffin tins or 23 regular muffin tins with paper liners.

Divide batter evenly in muffin cups, bake 20 to 25 minutes until they spring back when touched and toothpick comes out clean. Cool on rack 5 minutes and remove from tins and cool completely on rack.

MAKE FILLING AND FROSTING

Combine all fillimg /frosting ingredients in large bowl, beat with electric mixer until light and fluffy.

ASSEMBLE CUPCAKES

With a small sharp knife cut a cone shaped hole in middle of cupcake. Keep top of con you cut to cover cream filling.Spoon or pipe some filling to center, cover with cone top. Frost cupakes with remaing frosting

Garnish with chocolate shavings