Spumoni Cupcakes

Name: Spumoni Cupcakes
Ingredients: FOR THE CHOCOLATE BATTER:; 1 box (18.5 Oz. Size) Devil's Food Cake; 1 box (5.9 Oz. Size) Instant Chocolate Pudding Mix; 1 cup Sour Cream; 1 cup Vegetable Oil; 1/2 cups Warm Water; 4 whole Eggs; FOR THE PISTACHIO BATTER:; 1 box (18.5 Oz. Size) White Cake Mix; 1 box (3.4 Oz. Size) Pistachio Instant Pudding Mix; Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil); FOR THE FROSTING:; 1 cup Unsalted Butter, Softenend; 1 cup Shortening; 8 cups Powdered Sugar; 1/2 teaspoons Salt; 1-1/2 teaspoon Vanilla; 1/4 cups Maraschino Cherry Juice; 2/3 cups Milk; Red Gel Food Coloring; Shaved Chocolate, For Garnish; Shelled Pistachios, For Garnish; Maraschino Cherries, For Garnish

23 ingredients

6 steps

Ingredients

FOR THE CHOCOLATE BATTER:
1 box (18.5 Oz. Size) Devil's Food Cake
1 box (5.9 Oz. Size) Instant Chocolate Pudding Mix
1 cup Sour Cream
1 cup Vegetable Oil
1/2 cups Warm Water
4 whole Eggs
FOR THE PISTACHIO BATTER:
1 box (18.5 Oz. Size) White Cake Mix
1 box (3.4 Oz. Size) Pistachio Instant Pudding Mix
Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
FOR THE FROSTING:
1 cup Unsalted Butter, Softenend
1 cup Shortening
8 cups Powdered Sugar
1/2 teaspoons Salt
1-1/2 teaspoon Vanilla
1/4 cups Maraschino Cherry Juice
2/3 cups Milk
Red Gel Food Coloring
Shaved Chocolate, For Garnish
Shelled Pistachios, For Garnish
Maraschino Cherries, For Garnish

Directions

1

For the chocolate batter: In a large bowl, combine cake mix and pudding. Add sour cream, oil, water and eggs. Mix well.
2

For the pistachio batter: In another bowl, combine cake mix and pistachio pudding. Add in water, eggs, and oil according to cake mix directions. Line cupcake pans with cupcake liners.
3

Using a cookie scoop, scoop batter from each bowl into each cupcake cup. Bake at 350°F for about 18-20 minutes. Remove to cooling rack.
4

For the frosting: In a stand mixer, cream together butter and shortening until very smooth. Slowly add in powdered sugar 1 cup at a time. Add salt and vanilla. Slowly add in cherry juice liquid 1 tablespoon at at a time until buttercream begins to develop a speadable consistency. Add in enough water (or milk) until desired piping or speading consitency is achieved. Add in food gel and mix until you have the right color.
5

Pipe frosting onto cooled cupcakes. Top with shaved chocolote, shelled pistachios and Marashino cherries!
6

Makes 36 cupcakes.