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1
Heat oven to 350F.
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2
Place paper baking cups into muffin pan cups; set aside.
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3
Combine flour, baking powder and 1/2 teaspoon salt in bowl; set aside.
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4
Combine sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping owl occasionally, until creamy.
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5
Add 1 egg at a time, beating well after each addition.
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6
Add flour mixture alternately with milk and 1 tablespoon vanilla, beating at low speed after each addition, just until mixed.
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7
Spoon batter evenly into paper baking cups.
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8
Bake 18-20 minutes or until toothpick inserted near center comes out clean.
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9
Let stand 10 minutes in pans; remove to cooling racks.
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10
Cool completely.
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11
Beat chilled whipping cream and 1/4 cup powdered sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form.
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12
Gently stir in 1/4 teaspoon vanilla and food color, as desired.
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13
Remove teaspoonful cake from center of each cupcake; reserve cake piece.
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14
Fill hole with about 1 teaspoon filling; top with reserved cake piece.
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15
Beat 1/2 cup butter in bowl at medium speed until creamy.
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16
Add melted chocolate; beat until well mixed.
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17
Gradually add powdered sugar and 1/8 teaspoon salt alternately with 1 teaspoon vanilla and enough half & half for desired frosting consistency; mix well.
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18
Stir in corn syrup.
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19
Frost cupcakes.
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20
Decorate, as desired.
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21
Store refrigerated.
