As promised, here are the completely-worth-it cupcakes. A word of advice: on their own, each part is completely un-noteworthy. But together . . . well, surely you've seen those commercials for the his-and-hers lubes? With the great graphic euphemisms? Well, it's like that!
With love and gratitude to my friend Shauna, whose grandmother is the source of these cupcakes ~
Cupcakes
Put cupcake liners in 24 standard size muffin tins.
Beat together:
1 1/2 c sour cream
2 eggs
1 3/4 c sugar
Add:
1 3/4 c flour - plain all purpose
4 TBSP cocoa
1/2 tsp salt
1 tsp vanilla
Then add:
2 level tsp baking soda dissolved in 1/4 c hot water
Beat well. Pour into prepared muffin tins. Bake at 350° for 25 minutes. We all know how to check for doneness, right? Remove from oven and let cool.
Cream Filling for Cupcakes
1 c milk
4 TBSP plain all purpose flour
Cook until thick.
Add 2 TBSP vanilla. Cool.
Cream 1 c Crisco shortening and 1 c sugar. Mix until creamy, about 5 minutes. Add cooled mixture slowly. Mix well.
This will make enough for this batch with enough left over for another batch. Refrigerate; saves nicely.
Chocolate Frosting for Cupcakes
1 c sugar
1/3 c milk
1/4 c Crisco shortening
dash salt
2 TBSP cocoa
Mix and boil, stirring constantly. Boil about 1 minute. Beat until thickness desired.
Add:
1 tsp vanilla. Stir.
Put pan in cold water to help set frosting.
OK everybody, are you still with me? At this point you have to get the cream filling into the cupcakes. I will have to post a link to what I use after I get 10 messages! Please stand by . . .
So, you scoop the cream filling into this contraption, choose a plain tip, and pierce the
top of the cupcake and fill to your liking. The cupcakes will plump up as they're filled.

Stop when you see the cupcake getting full, or the cupcakes will crack. After the cupcakes are filled, frost them and enjoy!