(Note this made ~8 cupcakes so if you want more you'll need to double or triple the recipe. I used a standard cupcake pan and a muffin scoop worth of batter which is about 2/3 full in the cupcake liner)
Assemble: Using an apple corer to core out a small portion of the center of the cupcake and fill with the filling, then replace the cored out piece (or eat them as I did or save for something else). Take filling and place into plastic baggie if you haven't done so already and snip off the tip. Fill into cored out middles. If you get a small mound of filling on top of your cupcakes, just use a small offset spatula to spread it flat or swipe it completely off (eat with core portions if desired or if like me if you can't help yourself). Place 7 minute frosting in a pastry bag fitted with tip of your choice and swirl frosting on top of cupcakes. Add a bit of white sanding sugar to give a nice sheen. Enjoy!