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Surprise Red Cupcakes

 Surprise Red Cupcakes
Catch your honey red-handed this Valentine's Day with a batch of Betty Claycomb's confections. “Our family loves these filled cupcakes,” she adds from Alverton, Pennsylvania. “They disappear in a day.”
24 ServingsPrep: 1 hour Bake: 20 min. + cooling


  • 2 cups sugar, divided
  • 3 tablespoons plus 2 cups all-purpose flour, divided
  • 1/2 cup milk
  • 1/2 cup plus 1/3 cup shortening, divided
  • 2 eggs
  • 1 bottle (1 ounce) red food coloring
  • 1 tablespoon white vinegar
  • 2 teaspoons McCormick® Pure Vanilla Extract, divided
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup butter, softened
  • 3 tablespoons confectioners' sugar
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/3 cup plus 1 to 3 teaspoons evaporated milk, divided
  • 1-1/2 cups confectioners' sugar


  • In a heavy saucepan, combine 1/2 cup sugar, 3 tablespoons flour and
  • milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Remove from the heat; cool.
  • In a large bowl, cream 1/2 cup shortening and remaining sugar until
  • light and fluffy. Add eggs, one at a time, beating well after each

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Surprise Red Cupcakes (continued)

Directions (continued)

  • addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla.
  • Combine the cocoa, baking soda and remaining flour; gradually add to
  • creamed mixture alternately with buttermilk, beating well after each
  • addition.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 20-25 minutes or until a toothpick insert near the center comes out
  • clean. Cool for 10 minutes before removing from pans to wire racks
  • to cool completely.
  • In a small bowl, beat butter and remaining shortening until smooth.
  • Beat in the confectioners' sugar, cooled sugar mixture and remaining
  • vanilla until light and fluffy, about 3 minutes. Insert a large
  • round tip into a pastry or plastic bag; fill with filling. Insert
  • the tip halfway into the center of each cupcake and fill with a
  • small amount of filling.
  • For frosting, in a heavy saucepan, melt chips with 1/3 cup evaporated
  • milk over low heat; stir until smooth. Remove from the heat. Beat in
  • confectioners' sugar. Add enough remaining milk to achieve spreading
  • consistency. Frost cupcakes. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 288 calories, 14 g fat (6 g saturated fat), 30 mg cholesterol, 114 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.