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Tastykake Chocolate Cupcakes

By Todd Wilbur


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In 1914 the founders of the Tasty Baking Company created "the cake that made Mother stop baking." Tastykake products remain popular today with millions of snack cakes shipping across the country every day. And the recipes have remained remarkably unchanged over the years. These chocolate cupcakes in several varieties are the company's top-selling item, with more than 7 million baked weekly.

Source: Top Secret Recipes by Todd Wilbur.

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Cupcakes
  • One 18.25-ounce box Duncan Hines Moist Deluxe Devil's Food cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups water
Chocolate Icing
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon milk
  • 2 1/4 cups powdered sugar
  • 5 1/3 tablespoons butter, softened
Buttercream Icing
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 1/2 tablespoons milk
  • 1/8 teaspoon salt
  • 3 cups powdered sugar
Filling
  • 1/2 cup shortening
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 cup powdered sugar
  • Do This
    • Restaurant/Brand
      Tastykake
    • Instructions

      1. Preheat the oven to 350 degrees F.

      2. Make the cupcakes according to the directions on the box of cake mix. (Combine the ingredients, mix for 2 minutes, pour into lightly greased muffin cups, and bake for 19 to 22 minutes.)

      3. While the cupcakes bake, make the chocolate and/or buttercream icings.

      Chocolate icing: In a mixing bowl, combine the butter with the chocolate chips melted in a microwave set on high for 30 to 45 seconds. Blend in the vanilla, milk, and powdered sugar and beat with an electric mixer until smooth and creamy.

      Buttercream icing: Combine all the ingredients in a mixing bowl and beat until smooth.

      4. If you're making the filled cupcakes, combine the ingredients for the filling in another mixing bowl and beat until fluffy.

      5. When the cupcakes are cool, complete each by following the directions below for your preference.

      Makes 24 cupcakes

      Chocolate-Iced Cupcakes
      First spread a layer of chocolate frosting on each cupcake. Then, using a pastry bag with a small, round tip, draw a single straight line of buttercream icing down the middle of the chocolate icing.

      Buttercream-Iced Cupcakes
      First spread a layer of buttercream icing evenly over the top of each cupcake. Then, using a pastry bag with a small, round tip, draw a straight line of chocolate icing down the middle of the buttercream icing.

      Creme-Filled Cupcakes
      If it's filled cupcakes you want, you need to fill them before you spread on the frosting. Use a toothpick or wooden skewer to make a hole in the top of the unfrosted cupcake. Stick the toothpick into the middle of the cupcake and then swirl it around to carve out a cavity in the middle of the cake. This is where the filling will go. Use a pastry bag to inject a small amount (about 1 teaspoon) of filling into each cupcake, to fill the hole. When you ice your cupcakes the hole will be concealed.

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