Funfetti Cupcakes with White Chocolate Funfetti Filling and Dark Chocolate Icing

Hi everyone. It has been a while. The current state of the world we're all living in has had me a bit all over the place so I haven't made any new recipes in a bit.

Until today! I have a new cupcake recipe to share. I recently had a few friends with birthdays and I wanted to make them some cupcakes to celebrate since COVID prevents any type of large celebration from happening.

When I think birthday cake, I think funfetti. Simple vanilla cake with multi-colored sprinkles. And why not make some funfetti filling as well? Funfetti everywhere!

If you've checked out my Cherry Pie Cupcakes, this is the same base cupcake recipe but I added sprinkles. This is a tried and true vanilla cupcake recipe.

These cupcakes are so light and fluffy and so are the whipped filling and topping. Lately, I've been loving making easy icings with pudding mix. It gives a similar consistency to whipped cream, but with a little bit more body and it holds up much better. Plus, the icing comes together so quickly. I'm talking around 30 seconds. And the addition of Godiva chocolate pudding makes the cupcake richer without adding weight. These are not heavy cupcakes.

Perfect for a birthday. Perfect for when you just feel like making cupcakes because.

Enjoy!

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~ Ingredients ~

(Makes 12)

Cupcakes

1 ¼ c. all-purpose flour
¾ c. sugar
2 eggs
½ c. vegetable oil
½ c. buttermilk
2 tsp. vanilla extract
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 Tbsp. multi-colored sprinkles

White Chocolate Whipped Filling

2 c. heavy whipping cream

½ c. confectioners sugar

1 package Godiva white chocolate pudding mix

1 Tbsp. multi-colored sprinkles

Chocolate Whipped Icing

2 c. heavy whipping cream

½ c. confectioners sugar

1 package Godiva dark chocolate pudding mix

More multi-colored sprinkles to top

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~ Directions ~

Preheat oven to 350°.

In a medium-sized bowl, sift together flour, baking powder, baking soda, and salt.

In a separate larger bowl, beat together sugar and egg. Add buttermilk, vegetable oil, and vanilla extract and beat well. Slowly add dry ingredients and beat until combined. Finally, fold in the multi-colored sprinkles.

Line a cupcake pan with 12 cupcake liners. Divide batter evenly among the cupcake liners. Bake for 15-20 minutes or until toothpick inserted comes out clean.

While the cupcakes are baking, make the white chocolate filling. In a large bowl, whip together the white chocolate pudding mix, confectioners sugar and heavy creamy ingredients until light and fluffy. Fold in sprinkles. Set aside.

Next, make the chocolate icing. Whip all ingredients together until light and fluffy. Set aside.

Once the cupcakes have completely cooled (recommend allowing them to sit in the refrigerator for a while so you can work with them cold), use an apple corer to remove the center of each cupcake. Pipe some of the white chocolate filling into each cupcake.

Next, pipe some of the chocolate icing over. Top with more sprinkles.