Chocolate Cupcakes with White Truffle Frosting

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips-what could be easier?

Yield

24 servings

Cupcake Ingredients

1 box Betty Crocker® SuperMoist® devil's food cake mix
water, vegetable oil and eggs called for on cake mix box

Frosting Ingredients

1 cup white vanilla baking chips
1 container Betty Crocker® Rich & Creamy vanilla frosting

Directions

Preheat oven to 350°F (177°C). Prepare muffin pan by placing 24 paper baking cups in the cavities.

Make, bake and cool cake as directed on box for 24 cupcakes.

In medium microwavable bowl, microwave baking chips uncovered on HIGH 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.

If desired, tie ribbons around cupcakes for decoration.

Estimated Time

Preparation Time: 35 minutes
Total Time: 1 hour 10 minutes

Additional Information

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Variation

Chocolate Truffle Frosting: Use semi-sweet chocolate chips and Rich & Creamy chocolate frosting.

Storage

Store loosely covered.

Nutritional Information

Amount per serving: Calories 240 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 4 g, Trans Fat 1 g), Cholesterol 25 mg; Sodium 220 mg; Total Carbohydrate 33 g (Dietary Fiber 0 g, Sugars 24 g), Protein 2 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 2

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