Surprise Red Cupcakes

(Courtesy of Taste of Home)

Ingredients:
2 c. sugar, divided
3 Tbsp. plus 2 c. all-purpose flour, divided
1/2 c. milk
1/2 c. plus 1/3 c. shortening, divided 
2 eggs
1 bottle (1 oz.) red food coloring
1 Tbsp. white vinegar
2 tsp. vanilla extract, divided
3 Tbsp. baking cocoa
1 tsp. baking soda
1 c. buttermilk
1/2 c. butter, softened
3 Tbsp. confectioners' sugar
FROSTING:
1 c. (6 oz.) semisweet chocolate chips
1/3 c. plus 1-3 tsp. evaporated milk, divided
1 1/2 c. confectioners' sugar

Directions:
In a heavy saucepan, combine 1/2 c. sugar, 3 Tbsp. flour and milk until smooth.  Bring to a boil; cook and stir 1-2 minutes or until thickened.  Remove from the heat; cool.

In a large bowl, cream 1/2 c. shortening and remaining sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in the food coloring, vinegar and 1 tsp. 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 2/3 full.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted 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.  Inset 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 c. 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.