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Instructions |
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1) Preheat oven to 350F. Line 24 standard (2 1/2-inch) muffin cups with paper baking cups.
2) Prepare cake mix according to package directions. Spoon evenly into prepared muffin cups.
3) Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan 10 minutes. Remove to wire rack; cool completely.
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4) Beat butter and shortening in large bowl with electric mixer at medium speed until well blended. Add powdered sugar, 1/3 cup cream and salt; beat at low speed for 1 minute. Beat at medium-high speed for 2 minutes, or until fluffy.
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5) Place filling in piping bag fitted with large round tip. Insert tip into tops of cupcakes; squeeze bag gently to fill centers. Reserve remaining filling.
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6) Bring remaining 1 cup cream to a simmer in small saucepan over medium heat. Place chocolate chips in medium heatproof bowl. Pour hot cream over chocolate chips; let stand 2 minutes. Whisk mix until chocolate is melted and mix is smooth. Dip tops of cupcakes in chocolate mix; return to wire racks. Let stand 10 minutes; dip tops again, if desired. Let stand until set.
7) Pipe swirl design on top of chocolate with reserved filling.
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Originally Submitted
5/24/2013
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