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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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Add flavour and nutrition to banana bread and muffins

Add flavour and nutrition to banana bread and muffins

If you don't have to worry about allergies, try substituting peanut butter for the shortening in banana bread and muffin recipes. The calories won't change, but the flavour will be nice and the protein and vitamin content will go up!

Parchment paper

Parchment paper

Parchment paper is the best friend a baker can have. Just line those cookie sheets with a sheet of parchment paper and place the cookies on the sheet the way you usually do. You will find that the cookies slip right off the paper, and you can re-use it to bake another batch. No more greasing the pan. King Arthur sells it already cut in sizes that fit a cookie pan, or you can buy it on a roll in the grocery store. Use it to line the bottom of cake pans, too. Wonderful stuff.

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