Chocolate Cupcakes with White Truffle Frosting

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chocolate—what could be easier?

Chocolate Cupcakes with White Truffle Frosting

BettyCrockerRecipe by BettyCrocker

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35 minutes

1 hour 10 minutes

24 cupcakes

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Nutrition Info

  • 1 Cupcake
  • 270
  • 13g
    (Saturated Fat 5g, Trans Fat 1 1/2g)
  • 25mg
  • 240mg
  • 36g
    (Dietary Fiber 0g, Sugars 27g)
  • 2g
  • Percent Daily Value*
  • 0%
  • 0%
  • 4%
  • 4%
  • Exchanges
  • 2 1/2
  • 2
  • 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Follow High Altitude directions for cupcakes on cake mix box.

  • Variation

    To make Chocolate Truffle Frosting, use semisweet chocolate chips and Betty Crocker® Rich & Creamy chocolate frosting.

Ingredients

  • Cupcakes
  • 1  box Betty Crocker® SuperMoist® devil's food cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • Frosting
  • 1  cup white vanilla baking chips
  • 1  container Betty Crocker® Rich & Creamy vanilla frosting

Directions

  1. 1Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
  2. 2In 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. 3If desired, tie ribbons around cupcakes for decoration. Store loosely covered.

Categories: Course, Desserts, Cakes

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