What could be better than stuffing things inside a cupcake? I mean, really. A cupcake is like a dream come true for a lot of people… or at least something that gives them a tiny bit of a joy when they unexpectedly get one on a Monday morning. When I stumbled on the Bake It in a Cake blog a few years ago, it was like a revelation to me, “Wow! I never thought of shoving THAT into a cupcake.” And the creativity stirred all on its own until I was doing all kinds of out-there experiments with stuffed cupcakes and cookies.
I had to made a few modifications:
- In the original Bake It in a Cake recipe, the pumpkin cake part is just cake with pumpkin in it, and I still wanted it to be pumpkin spice, so I used an entirely different cake recipe.
- Also Rolo candy is not that common here. Usually I substitute with Norwegian Smil candy, but this time I had Swedish Center candy, which is actually better than Smil, so I might make the switch entirely (except that Smil is sold in big bulk packages at the crazy border shopping centers).
- I don’t like (and don’t like making) normal buttercream frosting, which also seems awfully grainy to me. I made Swiss meringue buttercream (follow the same recipe as in the fauxstess cupcake recipe but instead of vanilla, add two or three packages of powdered instant apple cider mix).