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Decadent Glazed Cupcakes

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Take a Duncan Hines triple chocolate cupcake, dip in even more chocolate, and drizzle with vanilla glaze.

  • Hands-On Time: 35 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Servings: 14
  • Difficulty: Super Simple
  • Rating:


Baking Instructions

  1. Preheat oven to 350°F. Place 12 paper liners in muffin pan(s).
  2. Combine cake mix, water, oil and eggs in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Reserve ¾ cup batter; set aside. Spoon remaining batter evenly into prepared pan(s).
  4. Mix chocolate pouch according to package directions. Drop ay level tablespoon on each cupcake. Top each cupcake with a level tablespoon of the reserved cake batter.
  5. Bake 21 to 24 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely on wire rack.
  7. Place chocolate frosting in microwave-safe bowl. Microwave on High 15 to 20 seconds; stir until smooth. Dip tops of cupcakes into frosting. Let stand 15 minutes to allow frosting to set. Pipe vanilla frosting onto cupcakes.

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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.)

how to store cookies

how to store cookies

I've found that cookies keep best in zip-tight plastic bags. Well wrapped in aluminum foil and placed in a zip-tight bag, they can also be frozen for up to two months. Always cool then completely before storing.

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