I've made this twice, as cupcakes! (think Hostess cupcakes), once with chocolate cake mix, and once with red velvet. Delicious! For the filling, when you let the milk and flour mixture cool, put a piece of plastic wrap on top to keep it from forming a skin. Once cool, simply remove and add to the sugar/butter/shortening mixture. For cupcakes, it only needs about 1/2 the amount, so maybe make 2/3 just in case! The chocolate topping is perfect for cupcakes too, simply dunk the tops of them in the warmed frosting. The chocolate frosting will set up and not be sticky. I then used more of the filling to add the little curlicue touches on top. Serve at room temperature!
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I've made this twice, as cupcakes! (think Hostess cupcakes), once with chocolate cake mix, and...