Fauxtess Cupcakes

Last weekend was devoted to planting seven new fruit trees and my niece’s ninth birthday, so I my post for last week is late.  As always, I was looking to bake something new for the birthday party to wow everyone.  I’d set aside several variations of copy-cat of Hostess Cupcake recipes but this one caught my eye and I wasn’t disappointed.

Instead of using the cupcake recipe in the original recipe, I used Duncan Hines Devil’s Food cake mix.  The mix instructions say that the mix yields 24 cupcakes but I made them large, so I only ended up with 14.

These cupcakes got great reviews.  My husband’s only complaint is that he wanted a thicker layer of frosting.  Enjoy.

Filling the cupcake by cutting the top out of it.

Put the top back on.

Frost.

Ready to eat.

Fauxtess Cupcakes

Yield:  14 cupcakes                Cook Time:  23 – 28 minutes

Ingredients

Cupcake:

  • Prepare your favorite devil’s food cake mix (I used Duncan Hines)

Filling:

  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3/4 cup Marshmallow Fluff
  • 1 1/2 tablespoons plus 1 teaspoons heavy cream

Frosting (next time I will probably double this):

  • 1/4 cup heavy cream
  • 4 oz. semi-sweet mini chocolate chips (I used Ghirardelli)
  • 1 tbsp. unsalted butter, softened

Directions:

Step 1:  Preheat the oven to 350°.  Line cupcake pan with paper liners.

Step 2:  Prepare the cake mix as instructed on the package.

Step 3:  Fill the cupcake pan liners to 3/4 from the top.  Bake as directed on the package for cupcakes.  I had to bake longer for about an extra 5 minutes because the cupcakes were larger than indicated in the instructions.  When a toothpick inserted in the center of the cupcake comes out clean the cupcakes are done.  Remove from oven and cool 10 minutes in pan before removing to cool completely.

Step 4:  For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy.  If you have a pastry bag and a 1/4 inch tip, you can fill the pastry bag with all but 1/2 cup of the filling and use the 1/4 inch round tip to pipe the filling into the middle of cupcake by inserting the 1/4 tip 1/2 inch deep into the top of each cupcake and fill.  If you don’t have a 1/4 inch round tip as I don’t, spoon all but 1/2 cup of the filling into a Ziploc bag and cut a half inch off one of the corners.  Prepare the cupcakes by inserting a sharp knife into the top of a cupcake at a 45 degree angle about 1/4 inch from the edge and cut a circle.  You should have a small cone cut out of the top of the cupcake.  Gently turn the cone on its side and, about 1/4 inch from the top of the cone, cut the excess bottom portion of the cone.  Pipe some of the filling from the Ziploc bag and place the top of the cupcake over the filling.  You or your favorite taste tester can eat the cupcake middles.  Note that I needed to use about another teaspoon of the 1/2 cup of marshmallow mixture for the filling.

Step 5:  For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.

Step 6:  For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly.  Remove from heat, add the chocolate and let stand for 5 minutes.  My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely.  Add the butter and stir until smooth.  Transfer to a small bowl and dip the top of each cupcake to thoroughly coat.  Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of each cupcake.  Alternatively you can use another Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of each cupcake. Refrigerate the cupcakes for 10 minutes or more to set the frosting.

Enjoy!!!

Recipe adapted from Annie’s Eats (originally from Food and Wine).

Advertisements

7 thoughts on “Fauxtess Cupcakes

  1. Its like you read my mind! You appear to know so much about this, like you wrote the book on it or something. I think that you can do with a few pics to drive the message home a bit, but other than that, this is excellent blog. A great read. I’ll certainly be back.

  2. hey there and thank you for your info – I’ve definitely picked up anything new from right here. I did however expertise several technical points using this website, as I experienced to reload the website lots of times previous to I could get it to load properly. I had been wondering if your web hosting is OK? Not that I am complaining, but slow loading instances times will sometimes affect your placement in google and can damage your quality score if advertising and marketing with Adwords. Anyway I’m adding this RSS to my e-mail and could look out for a lot more of your respective exciting content. Ensure that you update this again very soon..

  3. My wife and i felt really fortunate when Jordan could complete his investigations by way of the precious recommendations he got through your blog. It is now and again perplexing to simply continually be offering strategies which often people today might have been selling. And now we take into account we have the writer to be grateful to for that. The entire explanations you’ve made, the straightforward site navigation, the relationships your site help promote – it is everything exceptional. Many thanks for the whole thing!

  4. I’ve recently started a site, the info you offer on this site has helped me greatly. Thanks for all of your time & work. “There can be no real freedom without the freedom to fail.” by Erich Fromm.

I'd love for you to leave a comment. I enjoy reading them all.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s