FRUIT FILLED CHOCOLATE CUPCAKES
 

• Prep Time: 15 min

• Bake Time: 20 min

• Yield: 18 muffins
   

 

Ingredients

• 1 2/3 cup flour

• 2/3 cup unsweetened cocoa powder

• 1 1/2 tsp baking soda

• 1 tsp salt

• 1/2 cup butter

• 1 1/2 cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 1 1/2 cup buttermilk

• 1 (10oz) jar POLAR strawberries 

• Whipped Cream

POLAR INGREDIENTS:

Directions

1. Preheat oven to 350 degrees F. Prepare cupcake pan with liners
    

2. Combine dry ingredients (flour, cocoa powder, baking soda, salt) in a medium sized bowl. Mix to insure even distribution
    

3. Cream butter and sugar together in large bowl with hand mixer (It helps if the butter is room temperature)
    

4. Add eggs one at a time to butter/sugar mix and use hand mixer to combine. Add vanilla extract/coffee extract
    

5. Alternate adding parts of buttermilk and dry ingredients to butter/sugar mix and combine with hand mixer until just incorporated. Try not to over mix to insure fluffy and airy cupcakes
    

6. Fill cupcake liners 2/3 full and bake for 20 min or until toothpick inserted into center comes out clean
    

7. Take cupcakes out of pan and let cupcakes cool completely (about 20 min) before taking a paring knife to cut out a tunnel in the top of each cupcake. (Save the insides for a parfait later!)
    

8. Fill each cupcake hole with a Polar Strawberry or Cherry. If there is still room, replace cupcake tops.
    

9. If you like, drench cupcakes with 1 tsp of maraschino liquor. The cupcakes should be airy enough to soak up the liquid but feel free to poke holes with a thin toothpick to help the cupcake absorb the liquid.
    

10. Top with frosting and chocolate sprinkles! 

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Home Made Whipped Cream

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• 1 cup heavy whipping cream

• 1/3 cup powdered confectioners sugar

• ½ tsp vanilla extract

• Optional: 3 tbsp maraschino liquor

 

Directions:

1. With hand mixer, whip cream until stiff peaks form. Add sugar a little at a time while mixing. Then mix in vanilla extract and maraschino liquor. Chill in fridge (approx 1 hr) for a firmer texture if you want the frosting to keep a certain shape when decorating.