Homemade Hostess Cupcakes

Cupcakes
Heat oven to 325° F.
Line a cupcake pan with cupcake papers, or spray with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
With an electric mixer, beat shortening and sugar until light and fluffy, 2-3 minutes.
Add eggs and yolk, one at a time, beating well after each addition.
Beat in vanilla.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Fill muffin cups ¾ full.
Bake for 18-20 minutes, or until done.

Filling
With an electric mixer, beat egg whites to stiff peaks. Set aside.
In a small saucepan, heat sugar and water to 246°F-250°F, stirring only until sugar melts.
Brush down the sides of the pan with a pastry brush dipped in water, if necessary.
With mixer running, pour sugar mixture over egg whites.
Beat until cool.

Ganache
Place chocolate chips and milk in a medium heatproof bowl.
Microwave in 15 second increments, stirring after each, until chocolate is melted and mixture is smooth.

Putting It Together
Core cooled cupcakes.
Use a piping bag to pipe 1 Tablespoon filling into each cupcake.
Place tops from cored cupcakes over filling.
Dip each cupcake into warm ganache.

Icing
In a small bowl, beat shortening and powdered sugar together.
Beat in milk until piping consistency is achieved.
Spoon into piping bag fitted with #4 tip.
Pipe 8 small swirls horizontally across each cupcake.