Happy Monday everyone! It’s Rebecca from Living Better Together again and I’m so excited to be back here with all of you this month on Place of my Taste! Can you believe that Christmas is NEXT WEEK! I can’t, I still have so much to do, maybe I should have spent less time baking these last few weeks and more time shopping and wrapping, oh well. It all worked out in your favor anyway, because of all that baking I’m sharing these amazing Tuxedo Cupcakes with all of you today. These dark chocolate fudge cupcakes are fluffy and rich and dipped in ganache before being topped with a simple white chocolate creme frosting.
You’re all pretty convinced that I should just keep baking now, right? Well if these cupcakes don’t convince you, I bet my Loaded One-Pot Caramel Fudge Brownies will! I started with the base of the majority of my chocolate cupcakes and went from there. Tuxedo cupcakes are such a simple and perfect blend of flavors that I’m really amazed I had never make them before now. They’re seriously a little cup of pure sugar bliss! And it’s a bliss I want to share with all of you, because you deserve it!
I hope you all enjoy the rest of your holiday season and I’ll see you back here in January!
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz. Package Dry Instant Chocolate Fudge Pudding
- 4 Eggs
- 1 cup Sour Cream
- ¾ cup Vegetable Oil
- ½ cup Milk
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt
- 1½ cup Mini Chocolate Chips
- 4 oz. Heavy Cream
- 5 oz. Dark Chocolate (60%)
- White Chocolate Creme Frosting:
- 2 cups Heavy Cream
- 1/2 cup Confectioners’ Sugar
- 1/4 cup Dry White Chocolate Instant Pudding Mix
- Preheat oven to 375 F.
- Line cupcake pan.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners ½ – ¾ full.
- Reduce heat to 350 F.
- Bake for 18-22 minutes until toothpick comes clean.
- Remove from oven and move cupcakes to cooling racks to finish cooling.
- Chop chocolate up and place in a medium sized bowl.
- Pour heavy cream into a small sauce pan and heat over medium heat until it just starts to simmer, about 3-4 minutes.
- Pour heavy cream over the chocolate, DO NOT STIR.
- Let set for 3-4 minutes.
- Use a wisk to stir ganache, it will look grainy at first but will turn to a rich chocolate sauce.
- Let set for 5 minutes.
- Dip cupcake tops in ganache.
- In a stand mixer, combine heavy cream, confectioners’ sugar, and pudding mix and beat on medium high until light and fluffy, about 2-3 minutes.
- Pipe onto ganache dipped cupcakes.
Oh, this looks Ah-mazing!
You may like these wonderful cupcake creations as well:
Thanks for reading today! Be sure to check Rebecca at Living Better Together and grab her amazing recipes. !
I’ve made this recipe at least a dozen times, and it has never failed me. My friends won’t ask for the recipe because they think it’s too hard to make. The kids will eat big spoonsful of the whipped cream right out of the bowl. Everyone loves this cupcake,