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Title: Tastykake Chocolate Cupcakes
Categories: Cake Chocolate Filling Fake
Yield: 24 Servings
| CUPCAKES: | ||
| 1 | 18 25 ounce | |
| 3 | Eggs | |
| 1/2 | c | Oil |
| 1 1/3 | c | Water |
| CHOCOLATE ICING: | ||
| 5 1/3 | tb | Butter -- softened |
| 1/2 | c | Semisweet chocolate chips |
| 1 1/2 | ts | Vanilla extract |
| 1 | tb | Milk |
| 2 1/4 | c | Powdered sugar |
| BUTTERCREAM FILLING: | ||
| 5 1/3 | tb | Butter -- softened |
| 1 1/2 | ts | Vanilla extract |
| 2 1/2 | tb | Milk |
| 1/8 | ts | Salt |
| 3 | c | Powdered sugar |
| FILLING: | ||
| 1/2 | c | Shortening |
| 1/2 | ts | Vanilla extract |
| pn | Salt | |
| 1 | c | Powdered sugar |
| Duncan Hines devils food | ||
| Cake mix |
Preheat the oven to 350. Make the cupcakes according to the directions on the box. While the cupcakes bake, make the chocolate and/or buttercream icings. Chocolate Icing--In a mixing bowl, combine the butter with the chocolate chips melted in a microwave set on high for 30 to 45 seconds. Blend in the vanilla, milk and powdered sugar and beat with an electric mixer until smooth and creamy. Buttercream Icing--Combine all the ingredients in a mixing bowl and beat until smooth. If you're making the filled cupcakes, combine the ingredients for the filling in another mixing bowl and beat until fluffy. When the cupcakes are cool, complete each by following these directions. CHOCOLATE-ICED: First spread a layer of chocolate frosting on each cupcake. Then, using a pastry bag with a small, round tip, draw a single straight line of buttercream icing down the middle of the chocolate icing. BUTTERCREAM-ICED: First spread a layer of buttercream icing evenly over the top of each cupcake. Then, using a pastry bag with a small round tip, draw a straight line of chocolate icing down the middle of the buttercream icing. CREME-FILLED: If you want the cupcakes filled you need to do it before you frost them. Use a toothpick or skewer to make a hole in the top of the unfrosted cupcake. Stick the toothpick into the middle of the cupcake and then swirl it around to carve out a cavity in the middle of the cake. This is where the filling will go. Use a pastry bag to inject about 1 tsp of filling into each cupcake, to fill the hole. When you ice your cupcakes, the icing will neatly hide the hole you made.
Recipe By : More Top Secret Recipes
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