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Cupcakes

Denise's Devil's Food Supreme Cupcakes

Denise Mower Recipe shared by:
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These are what you WISH the packaged cupcakes tasted like! Deep dark chocolate cake with light sweet vanilla creme filling, topped with creamy rich dark chocolate frosting. Mmmmmmm

  • Hands-On Time: 20 Minutes
  • Total Time: 40 Minutes
  • Servings: 2 dozen cupcakes
  • Rating:

Ingredients

  • Cupcakes:
  • 1 box Duncan Hines Devil's Food Cake Mix
  • 1 1/3 cup strong brewed coffee
  • 3 large eggs
  • 1/2 cup vegetable oil
  • Frosting:
  • 1/2 cup butter (1 stick)
  • 2/3 cup cocoa
  • 3 1/4 cups powdered sugar (sifted)
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1/2 cup chocolate syrup
  • Filling:
  • 1/4 cup shortening
  • 1/4 cup butter
  • 2 tsp vanilla
  • 2 cups sifted powdered sugar
  • 2 Tbsp milk

Baking Instructions

  1. Cupcakes:
  2. Prepare according to directions using the brewed coffee in place of the water.
  3. Frosting:
  4. Melt the butter in a medium sized mixing bowl. With mixer on low, blend in cocoa and vanilla. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
  5. Filling:
  6. Beat together shortening and butter. Add vanilla, sugar and milk. Beat on medium until combined, then increase mixer speed to high and beat about 2 minutes or until light and fluffy.
  7. Poke wide bore decorating tube (about 1/4") through the corner of a large plastic freezer bag and spoon filling into the bag.
  8. Take your 1/4 tsp from your metal measuring spoon set and spoon out a little scoop from the center of each cupcake. Fill the hole with creme filling, then replace the "divet"...lol.
  9. Frost with your yummy chocolate frosting and decorate however you like. I used some of the filling and did curly Q's on them.

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Tips

collapsing cakes

collapsing cakes

If you are doctoring a cake mix with an older recipe and you are finding problems with cakes collapsing, try adding 6TBS of all purpose flour to your recipe. Cake mixes are smaller than they used to be. Most older recipes called for 18 oz mixes.....


Ups & Downs of Frosting

Ups & Downs of Frosting

When creating perfect ruffles for a beautiful Duncan Hines ruffle cake, you should begin with a lightly frosted cake. You'll also need a petal decorating tip and a pastry bag. Next, put the tip into the bag and fill it up with frosting. You can color your frosting with a colored gel paste. Once you're ready, hold the bag straight up and down with the narrow end of the tip facing you and the wider and facing the edge of the cake. Squeeze in an up-and-down, back-and-forth motion all the way up the side of the cake. When you've finished the first column of ruffles, move all the way around the cake until you end up with your own beautiful work of art. Enjoy!





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