Star-Studded Celebration Cupcakes

Name: Star-Studded Celebration Cupcakes
Prep time: 25 min
Total time: 50 min
Yield: 36
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)

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Prep 25 min
Total 50 min
Servings 36

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Moist, chocolaty cupcakes spread with a rich, melt-in-your mouth frosting and topped with fun chocolate designs. Yum!

Mar 16, 2015

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.