Box-of-Chocolates Cupcakes

Name: Box-of-Chocolates Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 24
Cuisine: American
Ingredients: 1 package devils food cake mix (regular size); 57 grams white baking chocolate, chopped; 113 grams bittersweet chocolate, chopped; 118 milliliters canola oil; 2 teaspoons corn syrup, divided; 3 egg yolks, beaten; 3 eggs; 24 servings Paste food coloring; 158 milliliters heavy whipping cream, divided; 2 Tbsps Nutella; 2 Tbsps thawed orange juice concentrate; 4 Tbsps strong brewed coffee, divided; 3 Tbsps sugar; 237 milliliters whipped topping

The recipe Box-of-Chocolates Cupcakes is ready in around 1 hour and 20 minutes and is definitely a spectacular gluten free option for lovers of American food. This recipe makes 24 servings with 213 calories, 3g of protein, and 12g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It works well as a cheap dessert. Head to the store and pick up heavy whipping cream, egg yolks, strong coffee, and a few other things to make it today.

Instructions

Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full.

Ingredients you will need

Cake Mix

Coffee

Egg

Cooking Oil

Equipment you will use

Muffin Liners

Bowl

Oven

Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick).

Ingredients you will need

Chocolate

Coffee

Sugar

Water

Equipment you will use

Double Boiler

Bowl

Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes.

Ingredients you will need

Orange Juice Concentrate

Whipped Topping

Chocolate Hazelnut Spread

Coffee

Cream

Equipment you will use

Bowl

Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip.

Equipment you will use

Ziploc Bags

Pastry Bag

Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes.

Ingredients you will need

Cupcakes

Equipment you will use

Skewers

For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Bowl

Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth.

Ingredients you will need

Bittersweet Chocolate

White Chocolate

Cream

Equipment you will use

Whisk

Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened.

Ingredients you will need

Corn Syrup

Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.

Ingredients you will need

Cupcakes

Dip