Lemon Chocolate Cupcakes

Read Reviews (2)

"Fresh lemon and lemon curd lend a citrusy contrast to the sweet chocolate in these Duncan Hines cupcakes." — Duncan Hines® Canada

Bake cupcakes as directed and let cool completely.
Using a paring knife, cut a small inverted cone out of top center of cupcake. Cut no more than 2/3 of the way down into cupcake.
Fill the empty space in cupcake with lemon curd (about 1 teaspoon).
Using a fine grater, take off the yellow zest of the entire lemon.
Cut the lemon in half and squeeze juice into a small bowl.
Add lemon zest to the frosting.
Start by adding 1 teaspoon of lemon juice to frosting. Mix and taste. If you want a stronger lemon flavor, begin adding more a 1/2 teaspoon at a time to taste.
Add a drop of yellow food color to frosting and mix in thoroughly.
Frost cupcakes and serve. For a more decorative finish, utilize a pastry bag to frost your cupcakes.

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May 20, 2012

I don't think ducan hines was a good choice for the cupcake batter but as for the lemon part it was really good

—cialoo15

Sep 15, 2012

best ever

—rutus

2 Ratings

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Chocolate Cupcakes

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 426
Calories from Fat: 150

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.