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Red Velvet Triple-Stacked Cupcakes
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Prep Time:
40 minutes
Total Time:
2 hours 40 minutes
Gourmet triple-layer red velvet cupcakes with generous dollops of creamy frosting.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ German Chocolate Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 tablespoons unsweetened baking cocoa
  • 1 bottle (1 oz) red food color (about 2 tablespoons)
  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 3 to 5 teaspoons milk or water
  • 4 cups powdered sugar
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with paper baking cups.
  • In a large bowl, mix cupcake ingredients on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally. Fill muffin cups two-thirds full with the batter.
  • Bake for 18 to 23 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes, then transfer to a cooling rack. Allow to cool completely for about 30 minutes before refrigerating uncovered for 1 hour.
  • Combine marshmallow creme, butter, and 3 teaspoons of milk in a large bowl. Use an electric mixer on high speed to whip until fluffy. Add powdered sugar 1 cup at a time, then gradually mix in the remaining milk until the frosting is smooth and spreadable.
  • After removing the paper baking cups, slice the cupcakes in half horizontally. Save 16 cupcake tops. Spread 1 tablespoon of frosting on the cut side of 16 cupcake bottoms. Sandwich together with another cupcake top or bottom. Frost each cupcake with 1 tablespoon of frosting. Place the reserved cupcake tops on each cupcake. Drizzle frosting over the cupcake tops and add sprinkles for decoration. Chill in the refrigerator until ready to serve.

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