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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:


  • 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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Less Water, Better Cookie

Less Water, Better Cookie

I am a very big carrot cake fan in general. Thought I would try the Carrot Cake Cookie recipe on the side of the box. While I followed the directions to the letter, the batter was watery. I continued with the baking and I was disappointed in the appearance and consistency of the cookie. Taste was so so. For anyone trying this in the future, I strongly recommend DISCARDING any remaining water from raisin/carrot soak for starters. (The directions call for including the extra water from the soak...NO, NO, NO.)

Moist Brownies

Moist Brownies

After I get done baking my brownkies in the oven, to make them extra moist, I place saran wrap over my brownies to hold in the moisture. Or sometimes I even cook with evaporated milk. It helps keep them moist.

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