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Chocolate Fudge Cupcakes with Penuche Frosting

Alice Gless Recipe shared by:
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These are simple and good, at least I, my daughter and grandson thought so. I think I might like the Devil's Food mix better though. The cupcakes are very nice and moist, have pretty rounded tops before frosting.

  • Hands-On Time:
  • Total Time:
  • Servings: 2 and 1/2 dozen cupcakes
  • Rating:

Ingredients

  • 1 box Duncan Hines Chocolate Fudge Cake Mix (18.25 size)
  • water, oil, eggs, amounts it says on the box.
  • 1 Double recipe Penuche frosting from my submission to the frosting category

Baking Instructions

  1. Make and bake the cupcakes according to the instructions on the back of the box.
  2. Frost with Penuche Frosting given in the Frosting Section.
  3. Double the recipe, and I used 1/2 cup evaporated milk this time.
  4. Have the butter and brown sugar going at a gentle boil stirring constantly for two minutes.
  5. Bring back to a boil after adding the milk, stirring, and remove from heat, do not stir any more.
  6. When lukewarm (about an hour), turn into stand mixer and beat a minute or so.
  7. Have 4 cups powdered sugar sifted and add gradually.
  8. I ended up adding about 5 cups to get the consistency I wanted.
  9. Then add 2 teaspoons vanilla.
  10. Add about 1 and 1/2 teaspoon Karo syrup.
  11. The Karo syrup keeps the frosting from going to sugar and stays softer and shiny, even in the refrigerator.
  12. Mix in well.
  13. I put it in a large piping bag a little over half full and never had to add more and had about 1-1/2 cups left over which I froze.
  14. That is a #21 Wilton open star tip, and I'm shaky and need more practice.
  15. Add sprinkles, leave plain or add decorations you want.

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Tips

Worked Well

Worked Well

When I used the Red Velvet cake mix, I used 1/2 cup of sour cream, and mixed it with enough (real dairy) half and half to equal 11/4 cups to replace the water. I also added two extra TBS of cocoa powder, and one half TBS of vinegar. Imade cupcakes and they turned out wonderful!


Soften butter and cream cheese

Soften butter and cream cheese

To soften butter or cream cheese quickly without using a microwave, turn on your oven light and put the butter or cream cheese on the rack near the light. Keep the light on and in about 30 minutes you'll have them at just the right consistency to start baking.





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