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Tastykake Chocolate Cupcakes
3 eggs
1/2 c oil
1 1/3 c water
1 chocolate icing
5 1/3 T butter --,Softened
1/2 c semisweet chocolate chips
1 1/2 t vanilla extract
1 T milk
2 1/4 c powdered sugar
1 buttercream filling
5 1/3 T butter --,Softened
1 1/2 t vanilla extract
2 1/2 T milk
1/8 t salt
3 c powdered sugar
1 filling
1/2 c shortening
1/2 t vanilla extract
1 pn salt
1 c powdered sugar
1 duncan hines devils food
1 cake mix
Preheat the oven to 350. Make the cupcakes according to the directions on the
box. While the cupcakes bake, make the chocolate and/or butter cream icings.
Chocolate Icing--In a mixing bowl, combine the butter with the chocolate chips
melted in a microwave set on high for 30 to 45 seconds. Blend in the vanilla, milk
and powdered sugar and beat with an electric mixer until smooth and creamy.
Butter cream Icing--Combine all the ingredients in a mixing bowl and beat until
smooth. If you're making the filled cupcakes, combine the ingredients for the
filling in another mixing bowl and beat until fluffy. When the cupcakes are cool,
complete each by following these directions. CHOCOLATE-ICED: First spread a
layer of chocolate frosting on each cupcake. Then, using a pastry bag with a
small, round tip, draw a single straight line of buttercream icing down the middle
of the chocolate icing. BUTTERCREAM-ICED: First spread a layer of
buttercream icing evenly over the top of each cupcake. Then, using a pastry bag
with a small round tip, draw a straight line of chocolate icing down the middle of
the buttercream icing. CREME-FILLED: If you want the cupcakes filled you need
to do it before you frost them. Use a toothpick or skewer to make a hole in the
top of the unfrosted cupcake. Stick the toothpick into the middle of the cupcake
and then swirl it around to carve out a cavity in the middle of the cake. This is
where the filling will go. Use a pastry bag to inject about 1 tsp of filling into each
cupcake, to fill the hole. When you ice your cupcakes, the icing will neatly hide
the hole you made.
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