So moist. So delicious. And so much more.™

The Baker's Club

Learn More >>

Join Now

Welcome back, !

Log Out Settings
Join Now

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Black and White Tux Cupcakes

Shani Braxton Recipe shared by:
| Follow this Baker

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.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients


Baking Instructions

  1. CUPCAKES:
  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
  10. CHOCOLATEY WHIPPED CREAM:
  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*)
  16. WHITE CHOCOLATE BUTTERCREAM:
  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
  27. CHOCOLATE PLASTIC:
  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.
  38. COCOA WHIPPED CREAM:
  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.
  44. WHITE CHOC. BUTTERCREAM:
  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! :-)

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Cutting Even Squares

Cutting Even Squares

To cut brownies into even squares or rectangles, use a ruler to measure and insert toothpicks to mark your lines.


Hidden Egg Cupcakes

Hidden Egg Cupcakes

1. Mix the Spring Velvet yellow and pink cake separately according to the box instructions. 2. Fill cupcake liners halfway with one color of the cake mix (we used pink). 3. Fill a piping bag with the other color and insert tip into the half-filled cupcake liner. 4. Keeping the tip in the center of the cupcake, gently squeeze the piping bag until the cupcake liner is 2/3 full. 5. Bake according to box directions. 6. Cool. Cut in half and enjoy!





Keep Exploring

Back to Top