These yummy cupcakes are filled and then frosted. Bite into them to reveal the surprise.
Story Behind the Recipe
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3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter, softened
4 large Land O Lakes® Eggs
1 cup milk
1 tablespoon vanilla
1 cup Land O Lakes® Heavy Whipping Cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
2 drops red or blue food color, as desired
1/2 cup Land O Lakes® Butter, softened
6 cups powdered sugar
1/8 teaspoon salt
6 to 8 tablespoons Land O Lakes® Half & Half
1 teaspoon vanilla
1 tablespoon light corn syrup
3 (1-ounce) squares unsweetened baking chocolate, melted, cooled
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
Combine sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping owl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add flour mixture alternately with milk and 1 tablespoon vanilla, beating at low speed after each addition, just until mixed.
Spoon batter evenly into paper baking cups. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
Beat chilled whipping cream and 1/4 cup powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently stir in 1/4 teaspoon vanilla and food color, as desired.
Remove teaspoonful cake from center of each cupcake; reserve cake piece. Fill hole with about 1 teaspoon filling; top with reserved cake piece.
Beat 1/2 cup butter in bowl at medium speed until creamy. Add melted chocolate; beat until well mixed. Gradually add powdered sugar and 1/8 teaspoon salt alternately with 1 teaspoon vanilla and enough half & half for desired frosting consistency; mix well. Stir in corn syrup.
Frost cupcakes. Decorate, as desired. Store refrigerated.
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