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 {{adjustedServings}} servings 426 cals
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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

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  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

4
  1. 4 Ratings

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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...