Fudge Cupcakes with Molasses Buttercream and Candied Pecan Topping

Updated 12 months ago

1 package Duncan Hines Dark Chocolate Fudge CakeMolasses Buttercream10 oz. softened unsalted butter3 Tbsp. Unsulfured Molasses3 Tbsp. milk3/4 tsp. vanilla extract4 cups sifted confectioner’s sugarTopping2 cups pecans4 Tbsp. unsalted butter2 Tbsp. packed light brown sugarPinch of salt1/2 cup toasted coconutPrepare cupcakes according to directions.While cupcakes are baking prepare buttercream.In the bowl of an electric mixer beat butter, molasses, milk and vanilla until combined. Gradually add confectioner’s sugar and beat until light and fluffy. Set aside.As cupcakes are cooling, place pecans on a parchment lined baking sheet and roast in heated 350° oven for ten minutes. Remove from oven.In a medium saucepan combine butter, light brown sugar and salt. Heat over medium-high heat until butter and sugar are melted and bubbling, about 1 minute.Pour toasted pecans into sugar mixture and toss well to combine. Place pecans back on baking sheet and cool completely.Coarsely chop candied pecans and combine in a bowl with the toasted coconut.Ice cupcakes and cover with topping.


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