Submitted by Joann Gough

About the cook: I love to create new recipes, both savory and sweet! By day, I work for the Mid Continent Public Library, but in my off time, I am in the kitchen cooking up unique and fun dishes. Creating delicious food and sharing it with others is my PASSION!

About the dish: I am the birthday baker at work and this is by far the most requested cupcake recipe for any of my co-workers birthdays. Everyone always asks for the recipe, but I have never given it out...until now!

National Origin: American

Serves: 12

Estimated Time: 30 to 60 Minutes

Ingredients:

Cupcake Ingredients:

1 box Devil's Food Cake mix
3 eggs
1/2 C. butter, melted
1 C. buttermilk or milk
1 tsp. vanilla

FILLING: (optional)

1/2 pint heavy whipping cream
1 Tbsp. Instant pudding (white chocolate, or vanilla flavor)

Frosting Ingredients:

1 ½ Cups Heavy Whipping Cream
1 Cup Powdered Sugar
1/3 cup Cocoa Powder (Sifted)
1 tsp Vanilla

Preparation:

Cupcake and Filling Instructions:

Preheat oven to 350 degrees and line pan with cupcake liners.
Combine cake mix, eggs, melted butter and milk until smooth.
Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
Let cool.

Filling: Whip cream and pudding mix together until stiff and then use a knife to cut out a “well” into the cupcake and fill with filling. You can spoon it in, or snip the tip of a large zip-top bag and “pipe” it in.

Frost or pipe with Chocolate Whipped Cream Frosting

Frosting Instructions:

In a stand mixer or with hand mixer, mix on low until combined. Mix on high until you get stiff peaks.

**For vanilla whipped frosting, increase powdered sugar to 1 ¾ cups and increase vanilla to 2 teaspoons

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