Cupcakes are becoming such a commodity that we decided to really change ours up from the ordinary and add surprises and treats wherever we can to our cakes! In the center, on top, under the frosting just about anywhere! This morning after leaving a comment over at my friend Natalies blog Bake and Destroy I thought hmmm I wonder.
Well when I have one of those moments nine times out of ten it works out so I consider myself lucky 90% of the time in the kitchen, which rocks! So here you have it my master plan:
FIRST: Bake your cupcakes, the recipe must be from scratch because you want a dense cupcake. You will also want to double your liners to keep everything popping with colour and have good support for everything you are going to do to this cupcake!
NEXT: Cool cupcakes and then take a inch cookie scoop and remove some cupcake, save this cake in a zippie for when you make a cake ball cupcake filler!
2 cups sugar 1/2 cup milk
1 stick butter 3 tbsp cocoa (I use Brute)
1 tsp sea salt 3 cups raw quick cooking oats
1 tsp Neilsen Massey vanilla
1 tbsp Neilsen Massey chocolate extract
1/2 cup broken nuts (we like english walnuts)
1 cup flaked sweetened coconut
Put the sugar, milk, butter, cocoa and salt in a large saucepan and bring to a boil. Remove from the heat and stir in the rolled oats, vanilla, nuts and coconut.
Drop by 1 inch cookie scoop on parchment lined cookie sheet and chill until set Makes 48 balls.
FINALLY: Drop a cookie into each cupcake hollow with flat side up as this make frosting much easier! You will want to frost with a light fluffy Italian buttercream and not a traditional connfectioner sugar butter frosting as it will make your dessert too sweet. Our Grans Buttercream recipe found here works very very well!
You will be glad you did! Do not forget to top these cupcakes with a stemmed maraschino cherry as it is the perfect flavour finish!