Cupcake Tuesday - Devil's Food Cake Flowers

It has been a really busy week and while I did a lot of cooking and baking I didn't have any time to post anything!   I did have my first venture into large batch baking and made 150 cupcakes as a favor for my really good friend this weekend.  That was an interesting experience and not as bad as I thought it would be - the key was organization!  


These are the last cupcake in the Cupcake Challenge over at Hooiser's Homemade and I have been wanting to make these flower cupcakes for a while!  They were really easy and fun to make!  All you need are some marshmallows (I used minis) and colored sprinkles!  


These cupcakes are the Hershey's chocolate cake with a cream cheese frosting - yum!  The resulting cake is deliciously moist and chocolaty which is a great contrast to the tangy cream cheese frosting.   Once the cupcake is frosted with an off set spatula,  cut each marshmallow in half.  Dip the sticky cut side of the marshmallow in colored sprinkles of your choice.  Arrange the marshmallows on the cupcake in a flower design, the frosting will act as glue for the marshmallows.   


Hershey's Perfectly Chocolate Cake
Recipe from Hershey's

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Heat oven to 350°F. 

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into paper lined cupcake pans. 

Bake 8 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.