Lemon Chocolate Cupcakes

Lemon Chocolate Cupcakes

4

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

Ingredients

1 h 15 m servings 426 cals
Serving size has been adjusted!

Original recipe yields 14 servings

Adjust

Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  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.

Reviews

4

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

best ever

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 frost...

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