Preheat oven to 325 and line a cupcake pan with cupcake liners.
Mix together thoroughly the oil, vanilla, heavy cream, sour cream, eggs. (½ cup vegetable oil, 2 tbs vanilla, ¾ cup heavy cream, ¾ cup sour cream, 3 eggs)
Mix in the cake mix (1 box yellow cake mix)
Put approximately ⅓ cup of batter into each cupcake liner.
Bake for 12-15 minutes, or until they start to get golden brown on top and a toothpick stuck in the middle comes out clean.
Using a melon baller, a small spoon or a potato peeler (like I did!) cut out a circle from the top of each cupcake.
Scoop out some of the middle and then pack as many sprinkles as you can into the center. They can hold more than you think!
Using a 1M pipping tip, fill your piping bag with chocolate frosting. Squeeze the piping bag while going in a slow circular motion, starting from the center of the cupcake and spiraling out and layering upward. This will also cover the hole you made to put the sprinkles inside.