BOX-OF-CHOCOLATES CUPCAKES RECIPE

Box-of-Chocolates Cupcakes Recipe image

How to make Box-of-Chocolates Cupcakes Recipe

Provided by @MakeItYours

Number Of Ingredients 20

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Ingredients

Ingredients
1 package devil's food cake mix (regular size)
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

Steps:

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