Geometric Cupcakes

Makes: 6 jumbo cupcakes, 8 standard-size and 8 mini cupcakes. Prep Time: 25 minutes. Decorate: 2 hours.

Geometric Cupcakes
Yield: 6 jumbo cupcakes, 8 standard-size cupcakes and 8 mini cupcakes Prep 25 mins Start to Finish 2 hrs

Ingredients

  • 1 1 pound box white cake mix, baked in assorted cupcake pans, following package directions
White Frosting:
  • 2 cups butter, softened
  • 6 cups confectioners' sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
Fudge Frosting:
  • 1 bar (4 ounces) bittersweet chocolate, chopped
  • 3 tablespoons heavy cream
  • 3 tablespoons cocoa powder
Milk Chocolate Frosting:
  • bar (3.5 ounces) milk chocolate, chopped
  • 2 tablespoons heavy cream
  • 1 tablespoon cocoa powder
Decorations:
  • Assorted brown and white candy-coated chocolate candies
  • Small and large chocolate nonpareil candies
  • Chocolate coating disks (available at cake decorating or craft stores)
  • package (3.5 ounces) bittersweet and milk chocolate pastilles
  • 1/4 cup semisweet chocolate chips
  • Chocolate-mint wafer candies, cut into triangle shapes
  • 1/4 cup white nonpareils
Equipment:
  • 3 medium to large decorating bags fitted with couplers
  • 1 writing tip and 1 flat basketweave tip

Make It

White Frosting:

1. In heavy duty mixer, combine the butter, confectioners' sugar and heavy cream. Beat until smooth. Add vanilla. Place 1-3/4 cups frosting in one bowl, and 1-3/4 cups frosting in second bowl. Leave 2 cups plain for white frosting.

Fudge Frosting:

2. In a small saucepan over medium heat, melt together the bittersweet chocolate and heavy cream until smooth. Cool 5 to 7 minutes. Beat into one bowl of 1-3/4 cups frosting. Add 3 tablespoons cocoa powder, and beat until smooth. Set aside.

Milk Chocolate Frosting:

3. Melt the milk chocolate and heavy cream together as in step 2. Let cool. Beat into second bowl containing 1-3/4 cups frosting. Add cocoa powder. Chill if too thin for easy spreading.

For decorating:

4. Transfer half of each frosting to separate decorating bags (one each for white, fudge, and milk chocolate). Starting with a variety of cupcake sizes, spread tops with a base color. Make flourishes with decorating bags fitted with writing or basketweave tips. For simple designs, use the writing tip to outline or divide, then fill in by spreading frosting with spatula. For thick stripes, use the flat basketweave tip; finish with candies. Store cupcakes in airtight container in refrigerator for up to 1 week. Let stand at room temperature for 20 minutes before serving.