My oldest son, Maksen, turned seven this week. He is the picky eater of the family, no frills, nothing out of the box. Pleasing his palate has been one of the harder jobs I have come across in my culinary endeavors.
I have made all of my children’s many birthday cakes, save for a few, and this year Maksen wanted something different. I had to put my thinking-cap on, and I came up with this scrumptious recipe.
These cream-filled bombs of goodness are my take on the Hostess-style cakes we all know and love. I would have to say this version is far better than any cupcake you can get in the package. Put on your apron and see for yourself!
For the Cupcakes:
- 24 liners for cupcake tins
- 1 (18.25 oz.) chocolate cake mix
- 1 c. sour cream
- 3 large eggs
- 1/2 c. vegetable oil
- 3/4 c. water
- 1 tsp. vanilla extract
For the Filling:
- 4 oz. frozen whipped topping, thawed
- 1/2 c. sour cream, cold
- 2/3 c. powdered sugar, sifted
- 1/2 tsp. vanilla extract
For the Frosting:
- 6 tbsp. butter
- 1/4 c. cocoa powder
- 1/4 c. milk
- 2-1/2 c. powdered sugar, sifted
- 1 tube white decorating icing
To make the cupcakes: Preheat oven to 350°F. Line cupcake tins with 24 cupcake liners.
Place the cake mix, sour cream, eggs, vegetable oil, water, and vanilla in a large mixing bowl. Beat with an electric mixer on low speed until incorporated, approximately 1 minute. Stop the mixer, scrape down the side of the bowl with a rubber spatula, then continue mixing on medium speed until batter is fully combined. Spoon or scoop the batter into the lined cupcake cups, filling each ahout two-thirds full. *A 1/4 c. measuring cup is perfect.*
Place the cupcake tins in the oven and bake the cupcskes for 16 to 20 minutes, when the tops spring back when pressed with a finger. Remove the tins from the oven and place on wire racks too cool, roughly 5 minutes. After, carefully remove the cupcakes from the tin and place the cupcakes on the wire rack to cool for 15 minutes longer.
Make the filling: Place the whipped topping, sour cream, powdered sugar, and vanilla extract in a mixing bowl. Beat with an electric mixer on medium speed until well blended and smooth. Place bowl in the refrigerator until the cupcakes are completely cooled.
When cupcakes are cooled and ready to be filled, place the cupcake filling in a piping bag with a large tip. Push the tip through the top middle of each cupcake and squeeze in about 2 tablespoons of filling. Place filled culcakes in the refrigerator to chill.
Make the Frosting: Melt the butter in a medium-sized saucepan over low heat. Stir in cocoa powder and milk. Cook, constantly stirring, until the mixture thickens. Remove mixture from the heat and stir in powdered sugar, adding more if necessary, until the frosting is is smooth and thick.
Spoon about a tablespoon of the frosting on top of each cupcake and spread it out with a short metal spatula or the back of a spoon to completely coat the top of each cupcake. Place the cupcakes aside to allow frosting to set, about 10 minutes.
Using the white decorating icing, sqeeze a wavy line on top of each cupcake.
Keep it Fresh: Store cupcakes in a cake saver in the refrigerator for up to 3 days.
I am fully aware that my frosting/decorating skills are not on point; this is because I had a 3-year-old “helper” in the kitchen.