Lemon Chocolate Cupcakes Recipe - Allrecipes.com
Lemon Chocolate Cupcakes Recipe
  • READY IN hrs

Lemon Chocolate Cupcakes

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 14 cupcakes Change Servings
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  • PREP

    25 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Bake cupcakes as directed and let cool completely.
  2. 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.
  3. Fill the empty space in cupcake with lemon curd (about 1 teaspoon).
  4. Using a fine grater, take off the yellow zest of the entire lemon.
  5. Cut the lemon in half and squeeze juice into a small bowl.
  6. Add lemon zest to the frosting.
  7. 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.
  8. Add a drop of yellow food color to frosting and mix in thoroughly.
  9. Frost cupcakes and serve. For a more decorative finish, utilize a pastry bag to frost your cupcakes.
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Reviews More Reviews

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

 
Sep 15, 2012

best ever

 

4 Ratings

Apr 06, 2014

Great idea for a summery treat! I didn't use the brand specific items and made a basic chocolate cake from scratch, but it's the idea of filling with lemon curd and adding the lemon to the frosting that make this recipe fun and added to my favorites. I'm not a big lemon desert fan, but love chocolate and was looking for a way to use up the test of a jar of lemon curd while it was still good. This recipe was perfect - sweet for me and lemony for my husband, and fun and "fresh" for the church picnic :-)

 
Feb 20, 2014

those instructions are sketchy. someone fix them they are confusing.

 

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Nutrition

  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 70 g
  • 23%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 16.6 g
  • 26%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 333 mg
  • 13%

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

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