Chocolate Macadamia Filled Cupcakes

By carvalhohm

Ingredients

• CUPCAKES:
• 1 cup Karo Light Corn Syrup (OR 1/2 cup Light + 1/2 cup Karo Dark Corn Syrup)
• 3/4 cup milk
• 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
• 1/4 cup butter OR margarine, softened
• 1/4 cup shortening
• 2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup Argo Corn Starch
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 eggs
• 3 ounces unsweetened chocolate, melted and cooled
• MACADAMIA FILLING:
• 1/2 cup macadamia nuts
• 1/2 cup butter OR margarine, softened
• 2 cups powdered sugar
• CHOCOLATE FROSTING:
• 1/2 cup butter OR margarine, softened
• 1/4 cup cocoa powder
• 1 tablespoon Karo Light Corn Syrup
• 2 teaspoons Spice Islands 100% Pure Bourbon Vanilla Extract
• Dash salt
• 3-3/4 cups powdered sugar
• 2 to 4 tablespoons milk

Details

Servings 24
Adapted from argostarch.com

Preparation

Step 1

Preheat oven to 350F. Line 24 (2-1/2 inch) muffin cups with paper liners.


For CUPCAKES: Combine corn syrup, milk and vanilla in a small bowl; set aside. Mix butter and shortening in a large mixing bowl just until combined. Sift flour, sugar, corn starch, baking soda and salt over butter mixture. Add eggs and half the milk mixture. Mix on low speed of electric mixer to combine. Increase speed to medium and beat 1 minute. Add melted chocolate until blended, then remaining milk mixture; beat 1-1/2 minutes. Portion batter evenly into prepared muffin cups.


Bake 18 to 23 minutes until toothpick inserted in center of cupcake comes out clean. Cool in pan 10 minutes. Remove to wire rack. Cool completely before filling and frosting.


For MACADAMIA FILLING: Grind macadamia nuts in food processor until finely chopped. Beat butter and half of powdered sugar until smooth. Add remaining powdered sugar and macadamia nuts. Beat until creamy. Store in refrigerator until ready to use.


For CHOCOLATE FROSTING: Beat butter, cocoa, corn syrup, vanilla and salt in a large mixer bowl until light and fluffy. Gradually beat in powdered sugar and milk until fluffy, adding additional milk, 1 teaspoon at a time, as needed, to reach desired spreading consistency.


To assemble cupcakes: Use a sharp knife to cut a circle 3/4-inch wide and 1/2-inch deep out of top of each cupcake. Slice flat tops off of removed cupcake pieces and reserve to replace on filled cupcakes. Spoon about 1 teaspoon Macadamia Filling into each hole. Replace cupcake tops to cover filling. Frost with Cho