CAITLIN'S BIRTHDAY CUPCAKES

My youngest bug turned 7 a few weeks ago and she asked me to make CHOCOLATE FUDGE TORTE CUPCAKES that were stuffed with STRAWBERRY CREAM FILLING.  I tried to get a good photo of the cupcake cut in half so you could see the filling but it truly was not a pretty picture.  Wilton came out with a 12 - PIECE CUPCAKE DECORATING SET that is awesome.  I have really only used one of the tips in the set (BIZMARCK TIP 230) it's the longest one for piping filling inside the cupcake. 

My girlfriend asked me if I had made the cake batter from scratch and while I wanted to say yes, I couldn't.  I can make a mean chocolate cake from scratch but it just does not do justice to this recipe.  10 years ago another girlfriend and I decided to make a gourmet meal.  We started with dessert of course!  I had found this recipe in one of those PILLSBURY booklets you see in the checkout line at the grocery store.  The cake was awesome!  I have made it countless times over the years and I must say it is a keeper.

~RECIPE~

1 PKG (18.25 OZ) PILLSBURY MOIST SUPREME DEVILS FOOD CAKE

1 C SOUR CREAM

3/4 C WATER

1/3 C OIL

1 t VANILLA

3 EGGS

1 C MINI SEMI-SWEET CHOCOLATE CHIPS

Pre-heat the oven to 350 degrees

In a large bowl, combine all cake ingredients except the chocolate chips.  Beat at low speed until moistened.  Beat for 2 minutes at medium speed.  Fold in the chocolate chips.  Distribute evenly into the 24 cupcake liners.

Bake for 22 minutes.

STRAWBERRY CREAM FILLING

1 CAN STRAWBERRY PIE FILLING

1/2 C CREAM CHEESE ICING (I DID USE STORE BOUGHT)

Mix well!  I used the food processor to help break up the whole strawberries.

How to use the BISMARCK TIP 230 and a disposable decorating bag.

Cut the tip of the decorating bag off, clip just enough of the tip off for the piping tip to fit into the bag snugly without falling through.  I use a long drinking glass to hold the bag in place while filling it with the icing/filling (fold the tip up towards the top of the glass and bring the edges of the decorating bag over the edge of the glass until it is secure)  

Once the filling is in the bag, twist the top closed and insert the piping tip about an inch into the center of the cupcake.  When you see the cupcake's center rise up a little, there is enough filling.  At that point, stop applying pressure to the bag and pull the tip away. 

~ICING~

I just used up the remaining cream cheese icing and then dipped the iced cupcake in coarse pink sanding sugar.