Rachael: Cake Boss Stuffed Cupcakes Recipe + Chocolate Fudge Frosting

Rachael Ray: Cake Boss Chocolate Cupcakes

The Cake Boss, Buddy Valastro, had his family on hand to help make this Stuffed Cupcakes Recipe with Rachael Ray. You can also try their Tie-Dye Cupcakes Recipe from this show.

Rachael Ray: Cake Boss Chocolate Fudge Frosting Recipe Ingredients

• 5 cups Powdered Sugar
• 1 tbsp Vanilla Extract
• 2 1/2 cups soft Unsalted Butter
• 3 tbsp Lukewarm Water
• 1/4 tsp Fine Sea Salt
• 2/3 cup Cocoa

Cake Boss: Buddy Valastro Chocolate Fudge Frosting Recipe Directions

1. Place butter in a stand mixer bowl and paddle until smooth, on low. There should be no lumps after three minutes.
2. Leave the motor running, adding sugar cup by cup, so that each cup is individually absorbed.
3. Add in salt, vanilla, and cocoa.
4. Paddle on low-medium until smooth, around two minutes.
5. Last, add water and mix for another two minutes, until fluffy.
6. Store frosting for up to two days in a sealed, refrigerated container.

Rachael Ray: Buddy Valastro’s Stuffed Cupcakes Recipe Ingredients

• 1 cup Flour
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Sugar
• 1/2 cup Milk
• 3/4 tsp Vanilla
• 1/4 cup Shortening
• 2 Egg Whites
• 1 Egg (white = white cake; yellow = yellow cake)
• 3 cups Chocolate Fudge Frosting (see above)
• 1 cup Raspberry Jam

Buddy Valastro: Stuffed Cupcakes Recipe on Rachael Ray Show

1. Line your cupcake pans with paper liners.
2. Preheat the oven to 350 F.
3. Combine vanilla, milk, salt, sugar, shortening, baking powder, and flour in a mixing bowl.
4. Mix it together on low for two minutes; then scrape the sides of the bowl.
5. Add your egg whites and the remaining egg you are using for color, mixing on high until smooth, for another two minutes or so.
6. Bake 20-25 minutes; the tine of a fork or a toothpick should come out clean when they are done.
7. Remove from oven and let rest for 10 minutes.
8. Remove cupcakes from pan and let cool completely on a wire rack.
9. Put raspberry jam into a piping bag fitted with a fine tip.
10. Cut a cone shape into the top of each cupcake, using a paring knife.
11. Remove the cone carefully.
12. Pipe about a tablespoon of jam into the holes of each cupcake.
13. Then cover the opening with the cone you removed.
14. Put chocolate frosting in a piping bag with a decorative tip.
15. Frost the top of each cupcake and serve.