Dark Chocolate Fudge Cuppies
Who needs a reason to bake? I sure don't. My in-laws came over today for grillin' and chillin'. I've been itching to make another batch of IMBC, so now seemed as good of a time as any. We all enjoyed these yummy numbers.
- Duncan Hines' Dark Chocolate Fudge cake
- IMBC with some melted caramel and cream
- 1M tip swirl
For a while now I've had this bag of Caramel Bits, convenient little balls of caramel ready to melt. After making IMBC normally (except for forgetting to add vanilla), I melted about 1/4 cup of caramel. After nuking it in the microwave, stirring revealed it to be very thick and gummy ... which is, I guess, what caramel is like (hey, I've never done this before). I was afraid it wouldn't mix into the icing ... there would be huge globs of sticky goodness in my silky smooth IMBC. I poured in some heavy whipping cream to thin it out and it worked nicely. It mixed in fabulously and gave the icing a lovely light, nutty color. Everyone loved the taste. This is definitely a keeper.
Yesterday my family and I went to the cake supply store yet again. I needed to pick up some cake dummies for the upcoming cake competition. While I was there, I bought a 21" canvas decorating bag. Ok, I didn't realize this at the time (the bag was folded up), but this thing is huge. My father-in-law called it a dunce cap.
The whole batch of IMBC took up less than half of the bag. I wasn't even sure how to wield this thing, but managed to ice the cupcakes without incident. Here they are with a swirl using the 1M tip. I didn't do the full-blown 1M swirl (requires 2 passes), which was a good thing because 1 batch of IMBC can't cover 24 cuppies with that technique.