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Black and White Tux Cupcakes

Shani Braxton Recipe shared by:
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Fudgy, dark chocolate cupcakes with chocolate whipped cream (with a hint of Irish Cream) and white chocolate buttercream are the perfect "black and white" cupcakes for a black tie event! Delicious decorated with chocolate bow ties or just simply frosted.

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Baking Instructions

  2. DH Dark Chocolate Fudge Cake Mix
  3. 1 cup buttermilk
  4. 1/2 cup oil
  5. 4 large eggs
  6. 2 teaspoons instant coffee
  7. 1 pk instant chocolate pudding (the 4 1/2 serving size box)
  8. 2 teaspoons pure vanilla extract
  9. 1 cup semi-sweet chocolate chips
  11. 1 cup heavy whipping cream
  12. 1/4 cup powdered sugar
  13. 1/2 teaspoon pure vanilla extract
  14. 2 tablespoons cocoa powder
  15. 1 tablespoon Bailey's Irish Cream w/hint of caramel (*optional*)
  17. 8 ounces pure white baking chocolate, chopped
  18. 2 tablespoons heavy cream
  19. 1/2 cup vegetable shortening
  20. 1/2 cup butter, room temp. (NOTE: you can use all butter in this recipe, but shortening helps this icing hold up better in warm weather)
  21. 1 teaspoon pure vanilla extract
  22. 4 cups powdered sugar
  23. 2 tablespoons milk
  24. CHOCOLATE PLASTIC (optional):
  25. 8 ounces semi-sweet or milk chocolate chips
  26. 6 tablespoons light corn syrup
  28. Prepare several hours beforehand or a day ahead so that sets.
  29. Melt the chocolate chips in the microwave, 30 seconds or so at a time, stirring occasionally.
  30. Stir the corn syrup into the chocolate until combined.
  31. Scrape mixture onto a sheet of plastic wrap and seal tightly.
  32. Dust a surface with cocoa powder and roll out small portions with a small rolling pin when ready to use.
  33. You can make shapes using cookie cutters, templates, or free hand!
  34. Line muffin pans.
  35. Preheat oven to 350 degrees.
  36. Warm the buttermilk in the microwave and dissolve the coffee in it. Combine warm buttermilk/coffee mixture and all other cake ingredients except chocolate chips following package instructions. Gently fold in chocolate chips.
  37. Fill liners with batter and bake for 15-19 minutes.
  39. Place a clean mixing bowl and mixer beaters or wire whisk in the freezer for a bit while you assemble your whipped cream ingredients.
  40. Pour the heavy cream into your chilled bowl and whip on high until thickened.
  41. Gradually add vanilla, Irish Cream, sugar, and cocoa.
  42. Continue to whip on high speed until stiff peaks form.
  43. Fill the cooled cupcakes with the cocoa whipped cream using a pastry bag fitted with a round tip like Wilton tip 12 or tip 233.
  45. Combine the chopped white chocolate with the heavy cream in a microwave safe bowl.
  46. Microwave on half power for approx 1 to 2 minutes, stirring halfway through.
  47. Stir melted chocolate and cream until smooth and set aside to cool.
  48. Cream butter (or butter and shortening if using both) in a mixing bowl until smooth.
  49. Add vanilla and then gradually add powdered sugar, beating on medium and scraping the sides to incorporate.
  50. Icing will be thick, so add milk now--more or less to reach your desired consistency.
  51. Continue mixing on medium until your buttercream is light and fluffy. Then, beat in the cooled white chocolate.
  52. Spread or pipe frosting with pastry bag with tip 2D.
  53. Decorate as desired. Eat now, if you have not already filled up on spoonfuls of frosting and whipped cream! :-)

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3 Tiered Serving Plate in a hurry

3 Tiered Serving Plate in a hurry

Place large plate on bottom. Invert medium size bowl on center of plate. Top with medium size plate. Top that with small bowl inverted. Then top small bowl with small plate. Use this for serving your Beautiful Duncan Hines Cupcakes. Quick and easy!

4-ingredient Ice Cream Cake

4-ingredient Ice Cream Cake

For a refreshing ice cream cake, simply add one cup of your favorite soda to a box of Classic White cake mix. (Nothing else!) Mix until most of the lumps are gone. (Root Beer or Orange are the tastiest.) Pour into 2 round cakes and bake as directed on the box. Cool completely and freeze for an hour. Fill one round cake pan with vanilla ice cream and freeze for an hour. Put the ice cream "cake" between the two cakes and freeze for an hour. Top with fat free cool whip. ENJOY!

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