Triple Chocolate Overload Cupcakes

I try to eat healthy. I really do. But I have true longing to eat all the things that we all know are terrible for you. Fast food burgers and candy bars. Whipped fancy coffee drinks loaded with sugar. My weakness is cake. And Chocolate. My God, if I suddenly developed an allergy to chocolate I would be both thankful and suicidal. It is what keeps my sane and fat at the same time. We all have something we crave. For some it's coffee, others pizza. For me it's chocolate, so I developed this recipe for my Triple Chocolate Overload Cupcakes for those moments where I need relief from everyday life and want to bask in the glory of the cacao tree.

Recipe:

Chocolate Cake

2C Flour
1C Cocoa powder
1t baking soda
1t baking powder
3 large eggs at room temperature
1C strong brewed coffee
2C sugar
3/4C oil or softened butter
2T vanilla
1 3.9oz pkg instant chocolate pudding mix

Chocolate Buttercream

1 sticks softened butter 
2C confectioners sugar
1/2C cocoa powder 
1-3T milk

Fudge Filling

1T butter
1/2C heavy cream
1/2C semi sweet chocolate chips
1/2C milk chocolate chips

Directions:


Heat oven to 350°
For cake:
Stir sugar into cup of coffee to dissolve. Set aside to cool.
In a bowl, mix flour, cocoa, baking soda, baking powder and pudding mix. Set aside.
In a large mixing bowl beat sugar and softened butter.
Add eggs and vanilla mix until smooth. 
Add mixed dry ingredients and coffee mixture slowly, about a half a cup at a time alternately. 
Blend well.
Using an ice cream scoop, scoop batter into approx 24 prepared cupcake liners. 
Bake in center of oven approx 15 minutes, until top is firm and bounces back when you touch it. 
Cool completely on a wire rack. 

Using the handle of a wooden spoon or a wine cork, press a hole into the center of the cupcake to prepare for filling.

Filling:

In a small sauce pan, heat heavy cream and butter until butter melts.
Do not boil.
Remove from stove and stir in chocolate chips until melted. 
It will thicken as it cools.
Once thickened, spoon into a zipper baggie and make a small cut at the corner.
Squeeze into each cupcake, about a half teaspoon.

Frosting:

In a mixing bowl, whip butter with an electric mixer until fluffy.
Slowly add confectioner's sugar and cocoa and whip until smooth.
Add milk 1T at a time until desired thickness is reached. 
Pipe onto cupcake and add desired decoration.