Food Network: Quick Double Chocolate Cupcakes

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Quick Double Chocolate Cupcakes
Recipe courtesy Rachael Ray

Ingredients
1 box Devil's Food Cake Mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 cup mini semisweet chocolate chips, divided
2 to 3 cups Cupcake Icing, recipe follows, colored with your favorite color

Directions
Preheat the oven to 350 degrees F. Line 2 (12-portion) muffin tins with
paper cupcake liners and set aside.

In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until
moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin
tins, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each
liner to the top. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes. Bake

until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out
clean, about 15 to 18 minutes. Transfer to a rack to cool.

When cool, put the icing out with spoons or small spatulas along with bowls of the cupcake toppings
for the kids to decorate their own cupcakes.

Ingredients
Cupcake Icing for a Crowd:

Directions
1 pound unsalted butter, at room temperature
3 pounds confectioners' sugar (3 boxes)
1/4 cup whole milk, at room temperature
1 tablespoon vanilla extract
Food coloring, such as yellow, blue, and red, or your favorite

In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed
until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large

sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and
makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour
the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the
second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once
combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn
the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes.

If desired, divide the icing into smaller batches and color with food coloring.

Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but
be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy
again.

Ingredients
Cupcake toppings:

Directions
Licorice whips

Crushed peppermint candies
Crushed lemon drops
Multi-colored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings, or graham cracker cereal squares

Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy