Box-of-Chocolates Cupcakes Recipe

Box-of-Chocolates Cupcakes RecipePhoto by: Taste of Home Box-of-Chocolates Cupcakes Recipe Rating 4

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Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? The different fillings prove that you never know what you're going to get! —Taste of Home Test Kitchen

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Box-of-Chocolates Cupcakes Recipe
  • Prep: 1 hour + chilling Bake: 20 min. + cooling
  • Yield: 24 Servings
    •
60 20 80

Ingredients

  • 1 package (18-1/4 ounces) devil's food cake mix
  • 1-1/3 cups strong brewed coffee
  • 3 eggs
  • 1/2 cup canola oil
  • FILLING:
  • 8 ounces bittersweet chocolate, chopped
  • 3 tablespoons sugar
  • 4 tablespoons strong brewed coffee, divided
  • 3 egg yolks, beaten
  • 2 tablespoons thawed orange juice concentrate
  • 2 tablespoons Nutella
  • 1 tablespoon heavy whipping cream
  • 1-1/2 cups whipped topping
  • GANACHE:
  • 4 ounces bittersweet chocolate, chopped
  • 2 ounces white baking chocolate, chopped
  • 3/4 cup heavy whipping cream, divided
  • 2-1/2 teaspoons corn syrup, divided
  • Paste food coloring of your choice

Directions

  • In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
  • Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • Meanwhile, in a double boiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 tablespoons coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160°.
  • Divide mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.
  • Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.
  • For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.
  • Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.
  • Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired; pipe designs over tops. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 2 dozen.


    Editor's Note: To fill the cupcake, insert the tip of the pastry bag into the cupcake, squeezing genty to fill, until the top of the cupcake expands slightly. See photo

  • To quickly frost the cupcakes, place ganache in a shallow glass bowl. Dip the top of each cupcake into the ganache, twist slightly and lift up. See photo

Nutritional Facts 1 cupcake equals 285 calories, 18 g fat (7 g saturated fat), 64 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Box-of-Chocolates Cupcakes in Taste of Home February/March 2010, p18

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Reviews for Box-of-Chocolates Cupcakes (9)

Box-of-Chocolates Cupcakes Recipe

Box-of-Chocolates Cupcakes

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Reviewed on Feb. 13, 2012 by rubydoo008

Very time consuming and messy but well worth it. I used Grande Marinae to replace the Orange Juice


Reviewed on Nov. 22, 2011 by Nbeyer

I have made this recipe about 3 times - last Christmas, for a birthday, and one day just 'cuz. THey are WONDERFUL! Making them tomorrow to take to mom's for Thanksgiving :) I would like to figure out a filling that has a spicy/chipotle flavor - that would be awesome....


Reviewed on Mar. 08, 2011 by Denisesw

used peppermint extract to make one of the filling instead of oj, my husband loved the hazelnut filling. I liked the filling would probably skip the Ganache and make my own frosting next time.


Reviewed on Feb. 07, 2011 by Rockamama

Proportions were off, and too labor-intensive.


Reviewed on Dec. 21, 2010 by motzer427

I modified the recipe to make only plain chocolate filling (substitute water for coffee and vanilla for other flavors). Everyone loves them!


Reviewed on Aug. 28, 2010 by lmvattimo

I love this recipe! Once you take the slightly off proportions with regards to the white chocolate icing into account, it's not hard at all to make. I'm not too fond of the chocolate orange filling, so I substituted 1 tablespoon and 2 teaspoons of seedless black raspberry preserves. It is a delicious chocolate raspberry alternative.


Reviewed on Feb. 14, 2010 by cquinci

I would definitely make the cupcakes again, but would ice them differently. The ganache was great (and had just enough), but the piping was runny. I should have read the reviews before making the white chocolate piping. Next time, I'll use less cream for the amount of chocolate.


Reviewed on Feb. 13, 2010 by doreen_orr

A little more work than some other recipes but when you care enough it's quite OK !!


Reviewed on Feb. 02, 2010 by bekita21

My less-than-5-star rating is because this recipe has some serious flaws as written. Surprising for a Taste of Home recipe, but there nonetheless. I made everything exactly as written except I made the filling all chocolate hazelnut, because that is our favorite and it would just be easier to have one kind. Turns out I had at least 1.5 cups leftover filling......tasty, but what on earth do I do with that much cupcake filling? I couldn't get my pastry tip through the bottom of the cupcake liner for anything, so I just piped the filling in through the top. That worked fine. The dark chocolate ganache was beautiful, but again, way too much. The white chocolate? Made exactly as written, was so thin it was like drizzling water over my cupcakes. I couldn't use it and since I knew it would take at least 3-4 more ozs of white chocolate to make it thick enough and then I would have most of it leftover, I ended up piping leftover filling over the tops. Worked fine. The end result was delicious and I'll make them again for a special occasion, but the proportions are just way off in this recipe as written.

 
 
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