This recipe makes 60 filled mini cupcakes (You can also use a cake mix if you are in a hurry.)
The Cupcake Batter:
If you want to make Red Velvet cupcakes add one 1 ounce bottle of red food color.
Mix the flour, cocoa, baking soda and salt. Set aside.
Beat the butter and sugar until light and fluffy, about 5 minutes. Beat in eggs one at a time. Mix in sour cream, milk, (food coloring) and vanilla. Gradually beat in flour mixture just till blended. Do not over beat. Spoon batter into 60 paper-lined mini muffin cups. Fill each cup 2/3 full.
Bake cupcakes for 10-12 minutes in a 350 degree oven. Cool cupcakes.
With a dessert decorator (I recommend the Wilson brand from Walmart) insert the round decorating tip into the top center of the cupcake and fill until you see cupcake slightly puff. Do not overfill or the cupcake will explode. With a star tip, pipe the frosting on the top of the cupcake starting from the outside of the cupcake and working to the center.
1 small package white chocolate pudding (or flavor of choice)
1 small container cool whip
Make pudding according to package directions. Gently fold cool whip into pudding.
Butter Cream Frosting:
3 sticks of butter softened
2/3 cup shortening
5-7 tbs heavy cream
2 tsp vanilla
2 lbs powdered sugar
1-3 tbs corn syrup
Mix shortening and butter together on medium until smooth. Scrape down sides. Turn mixer to low and add cream and vanilla. Scrape down sides. With mixer on low, slowly pour sugar into the mixture (you might need to increase the speed as you go.) Once the sugar is mixed, scrape again and mix in corn syrup.
You may need more or less cream. The corn syrup adds elasticity and shine to the frosting and is optional.