Lemon Chocolate Cupcakes

Lemon Chocolate Cupcakes

4 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    1 h 15 m
Recipe by  Duncan Hines® Canada

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 14 cupcakes

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.

Share It

Reviews (4)

Rate This Recipe
user
6

user

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

rutus
4

rutus

best ever

sharon
0

sharon

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 :-)

More Reviews

Similar Recipes

Chocolate Marshmallow S'more Cupcakes
(5)

Chocolate Marshmallow S'more Cupcakes

Classic Red Velvet Cupcakes
(3)

Classic Red Velvet Cupcakes

Triple Chocolate Cream Filled Cupcakes
(3)

Triple Chocolate Cream Filled Cupcakes

Incredible Middles - Apple Caramel Decadent Cupcakes
(2)

Incredible Middles - Apple Caramel Decadent Cupcakes

Mexican Chocolate Chili Cupcakes
(2)

Mexican Chocolate Chili Cupcakes

Chocolate Almond Truffle Pop
(0)

Chocolate Almond Truffle Pop

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 426 cal
  • 21%
  • Fat
  • 16.6 g
  • 26%
  • Carbs
  • 70 g
  • 23%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chocolate Marshmallow S'more Cupcakes

>

next recipe:

White Chocolate Raspberry Cupcakes