Black Chuzzle Cupcakes

Black Chuzzle Cupcakes


¼ cup butter 2 pieces eggs ½ cup water 3 tablespoons cocoa 1 teaspoon black food gel color 1 pack MAYA Oven Toaster Butter Cake Mix 200g Buttercream Frosting: ½ cup unsalted butter ½ cup shortening 1/8 teaspoon salt 3 tablespoons fresh milk ¼ teaspoon vanilla extract ¼ teaspoon almond extract 3 cups powdered sugar black and red food gel color big white marshmallows  


Preheat oven to 350°F/177°C.  Grease and line with black paper cups three 6 ounces muffin tins. Set aside. PrepareCake:  In a bowl, cream butter until soft then blend in the eggs. Set aside.  Dissolve the cocoa and black food color in water and mix into the egg mixture.  Add the cake mix and beat with a wooden spoon until smooth, about 80-100 strokes.  Pour onto prepared muffin tins until 2/3 full. Bake for 25-30 minutes or until cake is done. Unmold and cool in wire rack. Prepare frosting:  Using a mixer bowl, cream butter and shortening. Add in salt, milk and flavorings. Slowly incorporating powdered sugar to the butter mixture.  Continue mixing at medium speed until mixture becomes fluffy. Add milk, if necessary to achieve the desired consistency. Color frosting with black and a little portion with red for designing the lips and tongue. Set aside. To Assemble: Cover the entire top of cupcake with black frosting and using the grass tip, pipe ontop a hair-like design.  To create the eyes, use sliced marshmallows and dot with black frosting at the center. Accentuate the cupcake with lips and tongue using the red frosting. Serve.  


3 pieces

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