Skip to Content
FR
Menu

Star-Studded Celebration Cupcakes

  • Save Recipe
  • Prep 25 min
  • Total 50 min
  • Servings 36
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Moist, chocolaty cupcakes spread with a rich, melt-in-your mouth frosting and topped with fun chocolate designs. Yum!
Mar 16, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 4 squares (each 1oz/28g) semi-sweet baking chocolate
  • 1 square (1oz/28g) white chocolate baking bar, melted, if desired
  • 2 cups (500 mL) all-purpose flour
  • 2 cups (500 mL) sugar
  • 1 1/4 tsp (6 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) baking powder
  • 1 cup (250 mL) water
  • 3/4 cup (175 mL) sour cream
  • 1/4 cup (50 mL) shortening
  • 1 tsp (5 mL) vanilla
  • 2 eggs
  • 4 squares (each 1oz/28g) unsweetened baking chocolate, melted & cooled
  • 1 tub (450g) Betty Crocker* Creamy Deluxe Chocolate or White frosting (any variety)

Steps

  • 1
    In 1-quart (1 L) saucepan, melt semi- sweet baking chocolate over low heat, stirring frequently.
  • 2
    Place waxed paper on baking sheet. Spread melted chocolate in 8-inch (20 cm) square on waxed paper. Refrigerate until firm, about 1 hour.
  • 3
    Remove chocolate from refrigerator; let stand until room temperature.
  • 4
    Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes.
  • 5
    Carefully peel cutouts from waxed paper, handling as little as possible. Dip half of each cutout into melted white baking chocolate; refrigerate until set.
  • 6
    Heat oven to 350°F (180°C) for shiny metal muffin pan or 325°F (160°C) for dark or non-stick muffin pan. Line 36 regular-size muffin cups with paper baking cups.
  • 7
    In large bowl, beat all remaining ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly.
  • 8
    Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each half full.
  • 9
    Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
  • 10
    Spread with frosting. Garnish with chocolate cutouts.

Expert Tips

  • Tip 1
    Tip: Simplify this recipe by substituting Betty Crocker* SuperMoist* Devil's Food or Chocolate Fudge Cake Mix for the cake. Just follow the directions on the box for mixing and baking cupcakes.

Nutrition Information

165 Calories, 6 g Total Fat, 2 g Protein, 27 g Total Carbs

Nutrition Facts

Serving Size: 36
Calories
165
Total Fat
6 g
Saturated Fat
4 g
Cholesterol
15 mg
Sodium
120 mg
Total Carbs
27 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Iron
2
2%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved