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Cupcakes

9 Layer Magic Cupcakes

Riley Galton Recipe shared by:
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These deliciously decadent 9 layer cupcakes combine a myriad of contrasting flavors and textures that no one can pass up! They boast a crumbly graham cracker crust followed by semi-sweet chocolate chips, a rich layer of dark chocolate brownie, moist yellow cake infused with butterscotch chips and coconut, gooey coconut pecan filling, creamy cream cheese frosting, crunchy chopped pecans, and for some added extravagance, they’re embellished with a butterscotch star.

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Ingredients


Baking Instructions

  1. 1½ cups graham cracker crumbs
  2. 1 stick salted butter, melted
  3. ¼ cup semi-sweet chocolate chips, chopped
  4. 1 package Duncan Hines dark chocolate brownie mix prepared as directed for cake like brownies until batter stage (2 eggs, 1/3 cup oil, 1/3 cup water)
  5. ¾ cup butterscotch chips, chopped
  6. 3/4 cup sweetened shredded coconut
  7. 1 package Duncan Hines classic yellow cake mix prepared as directed until batter stage (3 eggs, 1 1/3 cups water, 1/3 cup oil)
  8. 1 can Duncan Hines coconut pecan frosting
  9. 1 can Duncan Hines cream cheese frosting
  10. ½ cup butterscotch chips, melted
  11. Chopped pecans for embellishing
  12. Preheat oven to 350° F and line a 24 cupcake tin with cupcake liners.
  13. Mix graham cracker crumbs and melted butter and divide evenly among cupcakes, pressing it into the bottom of the tins to form a ¼ inch crust.
  14. Sprinkle the chopped chocolate chips (the largest pieces should be about half the size of peppercorns) over the graham cracker mixture and evenly between the 24 cupcakes
  15. Spoon the brownie batter over the chocolate chips. It will be about a spoonful per cupcake. Spread the batter with your spoon to make sure it creates an even layer.
  16. Add the chopped butterscotch chips (same size as the chocolate chips) and the coconut to the yellow cake batter (we’re combining the next 3 “layers”). Spoon the cake batter over the brownie batter and fill evenly until it is a little less than ¼ inch below the top of the cupcake liner. There might be leftover cake batter (which can make delicious cupcakes by itself).
  17. Bake for 25-30 minutes, or until a toothpick comes out batter free (remember it might have melted chocolate on it, which is fine). Let cupcakes cool to room temperature.
  18. Once cooled, use a 1 inch melon baller to scoop out the center of each cupcake. Of the section you removed, keep the top but discard the soft part that was in the center of the cupcake. Fill the hole in the cupcakes with the coconut pecan frosting and replace the tops.
  19. Using a pastry bag and large circular tip, pipe a swirl of the cream cheese frosting on top of each cupcake. Sprinkle with chopped pecans.
  20. Fit another pastry bag with a small circular tip and fill with the melted butterscotch chips (they can be easily melted in the microwave, stirring between 30 second increments until smooth). Pipe star designs on wax paper and refrigerate until hard. Peel the wax paper from the butterscotch designs and gently stick one point of the stars into each cupcake so that they stand up.
  21. Enjoy!

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Tips

Pineapple Paradise

Pineapple Paradise

When baking any pineapple cake substitute water with the pineapple juice. This makes it moist and flavorful.


Soften cookies that were left out too long

Soften cookies that were left out too long

Baking in dry climates presents challenges, especially when you leave your freshly baked cookies out on the cooling rack for more than a day. How disappointing is it to come home from work and have two dozen hard cookies? If this happens, put all the cookies in a zip lock bag with a piece of bread. Seal it up and wait a couple hours. Cookies will be back to normal overnight!





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