Green Velvet Jam Stuffed Cupcakes

These stuffed cupcakes are perfect for kids, but adults will love 'em too (add in some Irish whiskey, anyone?).

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Makes 12 HUGE cupcakes or 24 regular sized cupcakes

For the cupcakes:
2 c. flour
4 1/2 tbsp. cornstarch
2 tbsp. cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. butter, room temp.
1 1/2 c. sugar
3 eggs, room temp.
1 1/4 c. sour cream
1 tbsp. vanilla
2 tbsp. green food coloring
1/2 jar Blueberry Lemon Basil Jam

For the frosting:
12 oz. cream cheese, room temp.
6 tbsp. butter, room temp.
4 c. powdered sugar
2-3 tbsp. heavy cream
Garnish: Green sprinkles

1. Preheat oven to 350º and line a muffin pan with cupcake liners.

2. In a bowl combine flour, cornstarch, cocoa, baking powder & soda, and salt.

3. In a mixer, beat butter and sugar until creamy. Add eggs one at a time until combined. Mix in sour cream, vanilla and food coloring. Add in the dry ingredients and mix until blended.

4. Scoop batter into cupcake liners and bake for 15-20 min. (more for jumbo cupcakes) or until an inserted toothpick comes out clean. Let cool.

5. Cream the butter and cream cheese together until smooth and mix in the sugar and cream. Place frosting in a piping bag (or ziploc bag) with a star tip and set aside.

6. Scoop out centers of cupcakes and fill with jam.

7. Pipe icing onto cupcakes, top with sprinkles and enjoy.