- 1 Devils Food Cake Mix
- 1 3.4 oz Box of Chocolate Pudding Mix
- 1/2 c. Sour Cream
- 1/4 c. Water
- 3 Eggs
- 1 c. Sugar
- 1 Jar Marshmallow Creme
- 2 Egg Whites
- 1/2 c. Vegetable Oil
- Small Packaged Prepared Black Fondant
- 1 c. Semi Sweet Chocolate Chips
Combine the cake mix, sour cream, oil, three eggs, water and pudding mix in a mixer bowl and beat on medium speed until well combined. Add the chocolate chips by folding in with a spoon.
Using a small ladle or spoon, fill twenty four black cupcake liners until they are half filled with the cake batter. Bake for 35 to 45 minutes at 350 degrees and allow to cool.
While the house is filled with the smell of chocolate, and the cupcakes are cooling, you can use the time to prepare the fondant hearts. Roll out a small portion of black fondant onto a board and cut out twenty four hearts using a heart cutter. You can use cornstarch to prevent stickiness if you like, but be sure never to use flour or powdered sugar. These can change the consistency of the fondant and cause undesirable cracking or hardening. Allow the cut hearts to set at room temperature and they'll be easy to handle later.
You're ready to move on to the frosting. You'll need to have a hand mixer nearby, as well as a saucepan. Begin by adding the sugar to the saucepan.
Add the two egg whites and two tablespoons of water and whisk until just combined. Time to plug in the hand blender!
Over medium heat, continuously beat the sugar and egg white mixture untl stiff peaks form.
Remove the saucepan from heat and fold in the marshmallow creme until well combined. Add the marshmallow frosting mixture to a piping bag, and allow to cool for about ten minutes. Snip the end off the bag, and pipe a circle onto each cooled cupcake. Marshmallow frosting moves just a bit when you first ice with it, so be sure not to squeeze out too much or it's sure to head straight for the sides.
Top each cupcake with a black fondant heart and serve on pretty long trays or a white cupcake stand.
Be sure to see my whole White, Black and Greenery Winter Wedding, Floral Hoop Wedding Centerpiece, and my Evergreen Sapling Winter Wedding Favor.
Combine the cake mix, sour cream, oil, three eggs, water and pudding mix in a mixer bowl and beat on medium speed until well combined. Add the chocolate chips by folding in with a spoon.
Using a small ladle or spoon, fill twenty four black cupcake liners until they are half filled with the cake batter. Bake for 35 to 45 minutes at 350 degrees and allow to cool.
While the house is filled with the smell of chocolate, and the cupcakes are cooling, you can use the time to prepare the fondant hearts. Roll out a small portion of black fondant onto a board and cut out twenty four hearts using a heart cutter. You can use cornstarch to prevent stickiness if you like, but be sure never to use flour or powdered sugar. These can change the consistency of the fondant and cause undesirable cracking or hardening. Allow the cut hearts to set at room temperature and they'll be easy to handle later.
You're ready to move on to the frosting. You'll need to have a hand mixer nearby, as well as a saucepan. Begin by adding the sugar to the saucepan.
Add the two egg whites and two tablespoons of water and whisk until just combined. Time to plug in the hand blender!
Over medium heat, continuously beat the sugar and egg white mixture untl stiff peaks form.
Remove the saucepan from heat and fold in the marshmallow creme until well combined. Add the marshmallow frosting mixture to a piping bag, and allow to cool for about ten minutes. Snip the end off the bag, and pipe a circle onto each cooled cupcake. Marshmallow frosting moves just a bit when you first ice with it, so be sure not to squeeze out too much or it's sure to head straight for the sides.
Top each cupcake with a black fondant heart and serve on pretty long trays or a white cupcake stand.
Be sure to see my whole White, Black and Greenery Winter Wedding, Floral Hoop Wedding Centerpiece, and my Evergreen Sapling Winter Wedding Favor.
