Jenny and I made these cupcakes a few days ago just to test them. Our families were our food testers. My husband and my brother totally fell in love with them. They had like four each in one sitting, and that’s not an easy feat to accomplish! Our children loved them too! Even with the sticky hands and mouth, we could see how they appreciate the taste of these amazing cupcakes! So Jenny and I decided that this is what we’re bringing to that bridal shower.
See what our friends over at Cookies And Cups have to say about this recipe:
“So anyway, Kristan is about to have a baby. And she loves it when you tell her she looks really, REALLY pregnant. Loves it. So a bunch of us decided to celebrate her in the most girly way possible. With cupcakes.”
You can make this cupcake for any occasion! In fact, you can make them even without an occasion. You don’t need an excuse to make cupcakes other than the fact that you want to make your family happy with them!
And your family will surely be happy. Believe me! This is a hit for both the kids and the adults!
Ingredients
- 1 box Duncan Hines yellow cake mix, made according to package directions, into 24 cupcakes
- 1 cup Crisco vegetable shortening
- ¾ cup Kraft Marshmallow Creme
- ¾ cup Borden heavy cream
- 7½ cups Domino powdered sugar
- 3 oz Hershey’s chocolate for melting
Instructions
- Prepare cupcakes according to package directions and cool completely.
- In your stand mixer cream together your Marshmallow Creme and shortening until smooth, about a minutes on medium high speed.
- Slowly add in your powdered sugar and heavy cream on low speed. Once incorporated turn mixer up to medium-high and beat for 1-2 minutes until fluffy.
- Fill piping bag, not fitted with a tip with approximately 1 cup of frosting. Cut off about ½ inch of the bag and pierce each cupcake with the bag, squeezing about 2 teaspoons of frosting in each. The cupcake will begin to expand. Don’t overfill, or your cupcake will crack.
- Frost the cupcakes with the remaining frosting.
- Melt your chocolate in a zip-top bag in the microwave in 30 second increments until melted. Squeezing bag each 30 seconds to mix chocolate. Snip off a small corner of the bag and drizzle your chocolate stripes on cupcakes.
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Quick Tip: Best served with a freshly cup of brewed coffee or tea.
Thanks again to Cookies And Cups for this amazing recipe.
