Orange-Filled Chocolate Cupcakes with Fondant

Looking for a delicious dessert made using Betty Crocker® devil's food cake mix and whipped fluffy white frosting? Then check out these orange flavored chocolate cupcakes with fondant – the perfect treat to please your guests with!

  • Prep Time 1 hr 30 min
  • Total Time 2 hr 0 min
  • Servings 24

Ingredients

1
box (1 lb 2.25 oz) Betty Crocker™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix package
4 1/2
cups miniature marshmallows (from 10.5-oz bag)
2
to 3 tablespoons water
4
cups (1 lb) powdered sugar
1
teaspoon vanilla
1/4
cup shortening
1
container (12 oz) Betty Crocker™ Whipped fluffy white frosting
10
drops yellow food color
5
drops red food color
3
drops green food color
1/2
teaspoon orange extract

  • 1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Bake cupcakes as directed on box, using water, oil and eggs. Cool completely, about 30 minutes.
  • 2 Meanwhile, in large microwavable bowl, place marshmallows and 1 tablespoon of the water. Microwave uncovered on High 30 seconds; stir. Microwave 30 seconds longer; stir until smooth. Fold in 3/4 cup of the powdered sugar. Stir in vanilla.
  • 3 Generously grease hands and counter with some of the shortening. Turn marshmallow mixture onto counter. Sprinkle 1 cup of the powdered sugar over marshmallow mixture and knead as you would dough. Continue to add the remaining 2 1/4 cups powdered sugar, greasing hands and counter often to prevent sticking. If fondant begins to tear, it is too dry; add remaining water, 1/2 teaspoon at a time, and knead until fondant forms a firm, smooth, elastic ball that will stretch without tearing, about 8 minutes. Wrap fondant in a double thickness of plastic wrap, squeezing out any air; set aside.
  • 4 In small microwavable bowl, place 2/3 cup of the frosting; set aside. To the remaining frosting, add 4 drops of the yellow food color, 2 drops of the red food color and the orange extract; stir until uniformly tinted. Fit round tip in decorating bag (opening about 1/8 to 1/4 inch in diameter). Spoon frosting into decorating bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and frosting comes to the top (filling cupcake with about 1 tablespoon frosting). Repeat with remaining cupcakes.
  • 5 Microwave reserved 2/3 cup frosting uncovered on High 10 seconds or just until melted. Spoon 1 scant teaspoon frosting on top of each cupcake; spread evenly, using back of spoon.
  • 6 Cut fondant in half; rewrap other half. (When not working with fondant, keep it covered with plastic wrap to prevent it from drying out.) On surface dusted with powdered sugar, roll fondant until 1/8 inch thick. Using 3-inch round biscuit or scalloped cookie cutter, cut 12 rounds, rerolling if necessary. Wrap remaining scraps of fondant in plastic wrap; set aside for decorating. Drape 1 fondant round over each of 12 cupcakes, gently shaping over top. Repeat with remaining fondant and cupcakes.
  • 7 Tint a walnut-size piece of reserved fondant with green food color; wrap in plastic wrap. Tint remaining fondant scraps orange with remaining 6 drops of the yellow food color and remaining 3 drops of the red food color; roll until 1/8 inch thick. Using 1-inch pumpkin-shaped cookie cutter, cut out pumpkin shapes. Moisten fondant on each cupcake and arrange cutouts on top.
  • 8 Pinch small pieces of green-tinted fondant and shape into small oblong stems; moisten tops of orange fondant pumpkins and arrange green stems on top.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
330
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
25mg
25%;
Sodium
220mg
220%;
Total Carbohydrate
54g
54%
(Dietary Fiber
0g
0%
  Sugars
42g
42%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
2%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 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:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.