Parlour Cupcakes from a Very Fudgy Baby Cake Mix.
Look what you can make with a cream cake mix!
It's not like store mixes. It's a cream cake mix with pudding in the mix and loaded with mini chips. It's fudgier, moister, and denser. It balances better with frosting.
These are fabulous cupcakes. They' look like they're topped with ice cream. With their cool, light-as-air frosting they'll remind you of soft ice cream desserts.
They are made with a fudgy cream cake loaded with little chocolate pieces. To make it extra moist and fudgy, we added optional grated zucchini. Then we loaded the cupcakes with a two-toned whipped cream frosting that is light and airy, melt in your mouth.
Here's how to make these fabulous cupcakes!
For the little cakes, preheat the oven to 325 degrees. Line 20 to 24 standard-sized cupcake/muffin cavities with paper liners.
1. Mix the cake batter per package directions.
2. Grate your zucchini. You will need 1 3/4 cup. Zucchini is mostly water. Let the grated zucchini drain for 15 in a colander and then press the excess water out. Fold the zucchini into the batter.
3. Spoon the batter into the pans. Bake until done, about 17 minutes. Remove the pans from the oven and the cupcakes from the pans.
To make the frostings:
This is a whipped cream frosting. You will need heavy whipping cream--we recommend Dairigold avialable in Sam's Club. Because this is a delicate, light-as-air frosting it is best the same day. If you would like a sturdier frosting, add the optional cream cheese.
You will make a batch of frosting and divide it into two parts, one for vanilla and one for chocolate.
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1/3 cup meringue powder
- 1 teaspoon vanilla
Combine all ingredients and whip until soft peaks form. Take half from the mixing bowl and add 2 tablespoons Ramstadt Breda Rich Dark Cocoa or equal. Whip each half until stiff peaks form.
To add the optional cream cheese, cream the sugar and four ounces of cream cheese together until smooth and before adding the other ingredients. Cream cheese is often used to help stabilize whipped cream frosting. The extra butter fat in heavy whipped cream helps stabilize whipped cream.
The meringue powder is an important stabilizer in this frosting.
To frost the cupcakes:
You will need three large pastry bags and one star tip. We recommend giant 22-inch bags.
Place the star tip on one bag. On one of the others, load the vanilla frosting. Load the chocolate frosting in the other.
Place both bags with frosting into the empty bag with the tip with the open ends facing the tip. Close the bag and force the frosting from the bag as you normally would. Both frostings should flow from the tip together.
Ingredients: Cake mix (enriched wheat flour, niacin, cocoa processed with alkali, reduced iron, thiamine mononitrate, riboflavin, folic acid), powdered sugar, chocolate chips (sugar, chocolate liqueur, cocoa butter, butteroil, soy lecithin, and vanilla), and sour cream solids. This product contains dairy and may contain traces of egg, nut, and soy products.