Long post here! I had to save this for a Friday. This would be a great recipe to make on a Saturday afternoon. These were the best cupcakes I have ever made in my opinion. It was all in the frosting. I will post the cupcake recipe below but this is mostly all about the frosting.
I have been in love with using sprinkles lately. Under those sprinkles is a wonderful Swiss buttercream. It was my first time making the buttercream, but definitely not my last. I could eat it everyday.
Above are the ingredients for the frosting. Not much needed!
Devils Food Cupcakes via – Kevin and Amanda, these are super great from a box mix that will trick your tasters
1 box Devil’s Food Cake Mix
1 small box Jell-O Chocolate Fudge instant pudding mix
1/2 cup vegetable oil
1 cup milk
1 cup sour cream
Makes 24 cupcakes.
Chocolate Mousse Filling
1 cup heavy whipping cream
1 cup milk chocolate chips
1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare the cupcakes, place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 2-3 minutes. Batter will be very thick. Scoop the batter evenly into the cupcake liners. Bake for 18-22 minutes or until cupcakes are cooked through and a toothpick comes clean from center. Remove the cupcakes from the tin and let cool.
2. To prepare the mousse, melt the milk chocolate chips in the microwave, stirring every 30 seconds or over low heat on the stovetop. Set aside to cool. Meanwhile, whip the heavy cream with a stand or electric mixer until it looks like whipped cream and stiff peaks form. Fold melted chocolate chips into whipped cream until well combined, then transfer batches into a piping bag. When cupcakes have cooled, press the tip of the piping bag into the center of the cupcake, about 1 inch deep. Squeeze the mousse into the cupcake while pulling the tip out. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes. (or, I cut a circle out of the top of the cupcakes, piped in the mousse and put the circle back on when done.
Swiss Buttercream Frosting – from Crumb Boss, love her stuff
(this makes enough to ice 30+ cupcakes, or fill and ice 1 8″cake) This is a butter frosting and is a great alternative to sweet frosting as it isn’t chock full of sugar.
Fresh Large Egg Whites 180g (6Lg) – I bought Just White egg whites in the carton at Krause’s
White Sugar (1 1/2 cups)
· Combine eggs and white sugar in a double boiler. Heat until eggs reach 110-115 degrees. Remove from heat and transfer to stand mixer with wire whip. Whip the eggs on medium high for 5+ minutes until glossy, stiff peaks form.
Sifted Confectioners’ Sugar (2cups)
· Add in all of the confectioners’ sugar at once and mix until just combined about 45 seconds.
Crisco shortening – room temperature (3/4 cup)
Butter – room temperature (do not sub margarine) (2cups)
Vanilla Extract 1Tablespoon
· Add in Crisco, butter and extract and beat until combined. If the batter appears broken or curdled, just keep whipping it and it will come together.
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
**its fine to store it in the fridge/freezer, but just know that you will now have to bring it back to room temperature. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachment on low- medium and let it mix, it might look as if it is BROKEN, and curdled, don’t be alarmed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth
Cupcakes or cake with this frosting are best served at room temperature as the frosting hardens when refrigerated. That said, do not leave it in a warm place either, or it will melt.
My biggest piece of advice for this frosting would be to have all your ingredients ready and measured and set out for when you need them. I made a double boiler using a stainless steel bowl over a simmering pot of water. I used an electric meat thermometer to gauge when the eggs got to about 110 degrees. It doesn’t take long at all.
A close up for the All Whites brand I used which I found at Krause’s. Of course, you could separate eggs yourself but this was easy and no worry about getting a portion of the yolk in the mix. Oh, and this recipe uses FOUR sticks of butter but I iced 24 cupcakes and a jelly roll dessert I made and still had a little left. It makes a lot!
Mix your egg whites and don’t be afraid to dump the ingredients in and just go for it.
Beat, beat, beat until the frosting comes together. Mine look curdled for a bit but finally came together.
I made the frosting in advance and the cupcakes another day.
Before and after
This cat is always so curious when I am cooking, baking or cutting up food. She loves to watch. Which then lead to…
Isn’t that hilarious? Like she wants a bite of the cupcake? She was actually biting the edge of the counter (?) and I just happened to catch her photo like that. Love it!
My filling for the cupcakes was so good. I had some leftover and ate it like pudding.
Stuff the cupcakes and put the lids back on.
I decorated with sprinkles and some Valentine’s décor to share with my co-workers.
Side and top view.
And the middle. Do yourself a favor and try this frosting. It is a great alternative to the more traditional super sweet frostings that are our there. They are also delicious, but it is nice to mix it up!