Red Velvet Triple-Stacked Cupcakes

Red Velvet Triple-Stacked Cupcakes

A new take on a classic cupcake. Three layers of red velvet stacked with spoonfuls of fluffy frosting.

Prep Time

40

Minutes

Total Time

2:40

Hrs:Mins

Makes

16

servings

Cupcakes
1
box Betty Crocker® SuperMoist® German chocolate cake mix
1
cup water
1/2
cup vegetable oil
3
eggs
2
tablespoons unsweetened baking cocoa
1
bottle (1 oz) red food color (about 2 tablespoons)
Frosting
1
jar (7 oz) marshmallow creme
1
cup butter, softened
3
to 5 teaspoons milk or water
4
cups powdered sugar
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  2. In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
  3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.
  4. In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.
  5. To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can use devil's food cake mix in place of the German chocolate cake mix. When making the cupcake batter, omit the 2 tablespoons unsweetened baking cocoa.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 9g,
    • Trans Fat 1/2g),
  • Cholesterol 70mg;
  • Sodium 125mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 0g,
    • Sugars 39g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 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;
    • 4 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.