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Orange-Filled Chocolate Cupcakes with Fondant
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Prep Time:
1 hour 30 minutes
Total Time:
2 hours
Orange-chocolate cupcakes with fluffy white frosting and fondant - a delightful dessert made with Betty Crocker® devil's food cake mix that will impress your guests!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • Water, vegetable oil and eggs called for on cake mix package
  • 4 1/2 cups miniature marshmallows (from 10.5-oz bag)
  • 2 to 3 tablespoons water
  • 4 cups (1 lb) powdered sugar
  • 1 teaspoon vanilla
  • 1/4 cup shortening
  • 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 10 drops yellow food color
  • 5 drops red food color
  • 3 drops green food color
  • 1/2 teaspoon orange extract
Instructions:
  • Preheat the oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. Bake the cupcakes according to the instructions on the box using water, oil, and eggs. Allow them to cool completely for about 30 minutes.
  • In a large microwave-safe bowl, combine marshmallows with 1 tablespoon of water. Microwave on High for 30 seconds, then stir. Microwave for an additional 30 seconds, and continue stirring until smooth. Mix in 3/4 cup of powdered sugar and vanilla.
  • Grease your hands and counter generously with some shortening. Transfer the marshmallow mixture onto the counter and sprinkle 1 cup of powdered sugar over it. Knead the mixture like dough. Gradually add the remaining 2 1/4 cups of powdered sugar, greasing your hands and the counter as needed to prevent sticking. If the fondant gets too dry and starts to tear, add the remaining water in increments of 1/2 teaspoon while kneading until the fondant forms a firm, smooth, elastic ball that can stretch without tearing (about 8 minutes). Wrap the fondant in double layers of plastic wrap, squeezing out any air, and set it aside.
  • Place 2/3 cup of frosting in a small microwavable bowl and set aside. To the remaining frosting, add 4 drops of yellow food coloring, 2 drops of red food coloring, and orange extract. Mix until evenly tinted. Transfer the frosting into a decorating bag fitted with a round tip (about 1/8 to 1/4 inch in diameter). Insert the tip into the center of each cupcake, gently squeezing the bag as you pull upwards to fill each cupcake with about 1 tablespoon of frosting. Repeat for the remaining cupcakes.
  • Heat the reserved 2/3 cup frosting in the microwave uncovered on High for 10 seconds or until melted. Spoon 1 scant teaspoon of frosting on top of each cupcake and spread evenly with the back of a spoon.
  • Divide the fondant in half and wrap one half in plastic. On a powdered sugar-dusted surface, roll out the fondant until it's 1/8 inch thick. Use a 3-inch round biscuit or scalloped cookie cutter to cut out 12 rounds, rerolling as needed. Set aside the extra fondant scraps for decoration. Gently drape a fondant round over each of the 12 cupcakes, shaping it over the top. Repeat for the rest of the cupcakes.
  • Color a walnut-size piece of reserved fondant with green food color; wrap it in plastic wrap. Color the remaining fondant scraps orange with the remaining 6 drops of yellow food color and 3 drops of red food color; roll until 1/8 inch thick. Use a 1-inch pumpkin-shaped cookie cutter to cut out pumpkin shapes. Dampen the fondant on each cupcake and place the cutouts on top.
  • Take small amounts of green-tinted fondant and mold them into little oblong shapes resembling stems. Then, gently dampen the tops of the orange fondant pumpkins and carefully place the green stems on top of them.

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