Chocolate Cupcakes with White Truffle Frosting

Chocolate Cupcakes with White Truffle Frosting

Simple and simply delicious! Cake mix and ready-to-spread frosting mixed with melted chips—what could be easier?

Prep Time

35

Minutes

Total Time

1:10

Hr:Mins

Makes

24

cupcakes

Cupcakes
1
box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting
1
cup white vanilla baking chips
1
container Betty Crocker® Rich & Creamy vanilla frosting
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  2. In medium microwavable bowl, microwave baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring until melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost or pipe frosting on cupcakes.
  3. If desired, tie ribbons around cupcakes for decoration. Store loosely covered.
Makes 24 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make Chocolate Truffle Frosting, use semisweet chocolate chips and Betty Crocker® Rich & Creamy chocolate frosting.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,
    • Trans Fat 1g),
  • Cholesterol 25mg;
  • Sodium 220mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 0g,
    • Sugars 24g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.