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  • Southern Lady

    Let It Snow

    Nov 05, 2019 6 minutes

    Chocolate Cupcakes with White Chocolate Cream Frosting

    MAKES 24

    1 (16.5-ounce) box devil’s food cake mix
    1 cup brewed coffee
    3 large eggs
    ⅓ cup vegetable oil
    White Chocolate Cream Frosting (recipe follows)
    Garnish: sanding sugar

    1. Preheat oven to 350°. Line 2 muffin pans with liners; set aside.

    2. In a medium bowl, beat cake mix, coffee, eggs, and vegetable oil with a mixer at medium speed for 1 minute. Increase speed to high, and beat 2 minutes more. Spoon batter into prepared pans.

    3. Bake according to package directions. Let cool completely. Using an apple corer, remove centers from cupcakes.

    4. Using a pastry bag fitted with a medium round tip, pipe about 2 teaspoons White Chocolate Cream Frosting into each cupcake. Frost with remaining frosting. Dip each into sanding sugar to coat completely. Store covered at room temperature for up to 3 days.

    WHITE CHOCOLATE CREAM FROSTING

    MAKES ABOUT 8 CUPS

    2 cups white chocolate chips
    1 cup unsalted butter
    4 cups confectioners’

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