When making this recipe, I was originally setting out to make some beautiful sparkler cupcakes that I saw on Better Homes and Gardens. You basically take melted chocolate and make squiggles to place on top of the cupcakes. They looked so cool in the photo. Unfortunately, the melted chocolate squiggle part of the recipe was a big flop, hence why they are now patriotic funfetti cupcakes. Let me explain.
So I made these cupcakes to take to a family gathering.
I was already to place the red, white and blue chocolate squiggles I made on the cupcakes. Now, don’t ask me why I didn’t think there would be a problem with making cupcakes with melted chocolate squiggles on them in the HOT summer. It honestly didn’t cross my mind. As I put them on, the squiggles were breaking as I inserted them into the frosting. They were breaking wherever I was holding them due to the heat from my hands. At this point I hurried and was able to do some that looked ok. Then it was time to take the pictures.
I always take pictures of my food outside whenever possible. It gives me the best light. So, in the 2 minutes I was taking photos, the chocolate squiggles began to melt. At this point, I gave up on the idea if the “sparkler look”. However, I did have the ones I did make that looked ok.
When the time came to leave to the family gathering, I went out to start the car and give it some time to cool down.
Whe had been having 100 degree days here in Utah. I was hoping the ones that did work would make it during the 2 minute drive from my house to the family gathering. I got the air conditioning going and was able to cool the car down. Then I got everyone loaded in the car and came running out with the cupcakes. The air conditioning was blaring, but I was still concerned the cupcakes would not make it.
In the 2 minute drive, the kids and I were giving a play by play of the cupcakes status to my hubby who was at the wheel. “Oh, there goes one down. Ah, another. There goes another.” The blaring air from the air conditioning was actually aiding with the chocolate squiggles toppling over as they each gave into the heat. Needles to say my “sparkler” versions of the cupcakes did not survive the drive. The only way these would work is if you put the sqiggles in the freezer for just a bit before you put them on the cupcakes . They must stay right there in a nice air conditioned place before you eat them.
Now you know how my “sparkler” cupcakes ended up turning into the funfetti cupcakes I am sharing with you today. They still look very patriotic and taste delish. My niece said the frosting was the best frosting she had ever had. I also was told by others at the gathering that the cupcakes were very tasty. You can always add a purchased topper from the store or find a free printable if you want to add more excitement to the cupcakes.
Patriotic Funfetti Cupcakes
Real Mom Kitchen
- 1 pkg white cake mix
- 1 cup sour cream
- ¾ cup water
- ¾ cup canola oil
- 4 eggs
- 1 small package white chocolate instant pudding
- ⅓ cup red white and blue sprinkles plus additional if desired to top cupcakes with
- 1 cup white chocolate chips
- ½ cup butter softened
- 8 oz light cream cheese softened
- 1 tsp vanilla extract I used clear so it kept the frosting a bright white color
- 2 cups powdered sugar
- Preheat oven to 350 degrees.
- In a large bowl, combine the cake mix, sour cream, water, oil, eggs, and pudding mix. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick.
- Then fold the 1/3 cup of sprinkles into the cake mix.
- Fill 24 lined cupcake tins with batter. Fill each about 2/3 full with batter.
- Bake them at 350 degrees for 20 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
- Allow cupcakes to cool.
- To make frosting: place the white chocolate chips into a microwave safe dish. Microwave in 20 second intervals stirring each time until the chips are all smooth and melted. Allow to cool for 10 minutes.
- In a large bowl, cream the butter and cream cheese together. Cream until light and fluffy.
- Next, beat in about 1/3 of the melted chocolate until well blended. Repeat the process until all the chocolate is melted. Be sure to scrape the sides of the bowl down after each addition.
- Then beat in the vanilla and powdered sugar. Beat well until light and fluffy.
- Frost cooled cupcakes with the frosting and top with additional sprinkles if desired.
Recipe adapted from Better Homes and Gardens.