Description
These decadent chocolate cupcakes use a convenient cake mix base to create a rich, moist treat that stands out at any holiday gathering. Finished with a striking red, white, and blue swirl frosting, they are the perfect quick dessert for a festive summer celebration.
Ingredients
- Chocolate cake or brownie mix
- 1 large egg
- Vegetable oil
- Water (as per box instructions)
- White buttercream icing
- Blue food coloring
- Patriotic sprinkles
Instructions
- Preheat your oven to 350°F (175°C) and line a six-cup cupcake tin with paper liners.
- In a large mixing bowl, combine the cake mix, egg, vegetable oil, and the amount of water required by the box instructions, whisking until the batter is smooth and glossy.
- Fill each cupcake liner halfway with the prepared batter to allow room for the cakes to rise without doming too much.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove the cupcakes from the oven and let them cool completely in the tin before using a sharp serrated knife to gently flatten the tops.
- Divide the white buttercream into two separate bowls, tint one bowl with blue food coloring, then microwave each for 10 seconds to soften the consistency for piping.
- Transfer the frosting into piping bags and pipe rosettes onto each cupcake, finishing with a heavy dose of patriotic sprinkles while the icing is still soft.
Notes
To achieve a professional-looking finish, ensure your cupcakes are entirely cool before leveling or frosting to prevent the buttercream from melting. If the icing becomes too runny after its brief time in the microwave, let it stand at room temperature for a few minutes to regain its structure before you begin piping.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American