1 box Betty Crocker SuperMoist french vanilla cake mix
1 c. water
1/3 c. butter, softened
3 eggs
1 c. prepared vanilla frosting
1 c. semisweet chocolate chips (6 oz.)
3/4 c. whipping cream
Heat oven to 350 F. Generously grease 48 mini muffin cups with shortening or cooking spray. Lightly flour.
In large bowl, stir together cake mix, water, butter, and eggs until smooth. Divide batter evenly among muffin cups.
Bake 8-10 minutes or until tops of cupcakes spring back when lightly touched in center. Cool completely, at least 15 minutes. Remove cupcakes from pans to cooling racks.
Using sharp knife, cut top off each cupcake and reserve. Spoon 1 Tbsp. pudding onto center of each cupcake bottom. Cover with cupcake tops.
In small microwaveable bowl, microwave chocolate chips and whipping cream uncovered on high for 30-60 seconds or until chips can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until set and then store in refrigerator.
Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Sunday, January 13, 2013
Dreamy Cream-Filled Cupcakes
1 box Betty Crocker Super Moist devil's food cake mix
water, vegetable oil & eggs called for on the cake mix box
1 1/2 containers (12 oz. each) Betty Crocker Whipped fluffy white frosting
1/2 c. miniature semisweet chocolate chips
Heat oven to 350 F (325 F for dark or nonstick pan). Make and bake cake mix as directed on box for cupcakes, using water, oil, and eggs. Cool 10 minutes and remove cupcakes from pans to cooling racks. Cool completely for about 30 minutes.
Spoon frosting into resealable freezer plastic bag. Cut about 1/4 in off one corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 tsp. frosting into center of each cupcake being careful not to split the cupcake. Frost tops of cupcakes with remaining frosting.
Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
water, vegetable oil & eggs called for on the cake mix box
1 1/2 containers (12 oz. each) Betty Crocker Whipped fluffy white frosting
1/2 c. miniature semisweet chocolate chips
Heat oven to 350 F (325 F for dark or nonstick pan). Make and bake cake mix as directed on box for cupcakes, using water, oil, and eggs. Cool 10 minutes and remove cupcakes from pans to cooling racks. Cool completely for about 30 minutes.
Spoon frosting into resealable freezer plastic bag. Cut about 1/4 in off one corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 tsp. frosting into center of each cupcake being careful not to split the cupcake. Frost tops of cupcakes with remaining frosting.
Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Sunday, November 27, 2011
Pumpkin Cupcakes
I could eat these as if they were muffins but I also like them lightly frosted with canned cream cheese frosting.
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp. pumpkin pie spice
1 c. canned 100% pure pumpkin
1 c. water
Preheat oven to 350 F.
Line a cupcake tin with cupcake wrappers.
Combine cake mix, pumpkin spice, pumpkin, and water into Bosch. Mix until combined.
Fill cupcake liners 2/3 full and bake for about 18 minutes.
Makes 24
18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
2 tsp. pumpkin pie spice
1 c. canned 100% pure pumpkin
1 c. water
Preheat oven to 350 F.
Line a cupcake tin with cupcake wrappers.
Combine cake mix, pumpkin spice, pumpkin, and water into Bosch. Mix until combined.
Fill cupcake liners 2/3 full and bake for about 18 minutes.
Makes 24
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