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Chocolate Cupcakes with White Truffle Frosting

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  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 24
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Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chocolate - what could be easier?
Jan 5, 2011
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  • Cupcakes
  • 1 box Betty Crocker* SuperMoist* Devil's Food cake mix (or any chocolate flavour)
  • Water, vegetable oil and eggs called for on cake mix box
  • Frosting
  • 1 cup (250 mL) white vanilla baking chips
  • 1 tub Betty Crocker* Creamy Deluxe* Vanilla frosting


  • 1
    Heat oven to 350ºF (325ºF for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
  • 2
    In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
  • 3
    If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Expert Tips

  • Tip 1
    Tip: To make Chocolate Truffle Frosting, use semisweet chocolate chips and Betty Crocker* Creamy Deluxe* chocolate frosting.
  • Tip 2
    Tip: If you have only one 12-cup pan, just cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information

No nutrition information available for this recipe
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