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Trifecta Cupcakes
Trifecta Cupcakes

Trifecta Cupcakes

1 Hr(s) 21 Min(s) (incl. cooling)
20 Min(s) Prep
1 Hr(s) 1 Min(s) Cook
White cake batter is divided and flavored with chocolate, white chocolate and peanut butter. You get three different filled cupcakes. Pick a fave.
What You Need
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24 servings
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
1/4 cup milk
3/4 cup dried cranberries, divided
6 Tbsp. creamy peanut butter, divided
1/4 cup powdered sugar
2 Tbsp. orange marmalade
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Let's Make It
1
Heat oven to 350ºF.
2
Line 24 muffin cups with paper liners. Prepare cake batter as directed on package; blend in dry pudding mix and milk. Divide batter into thirds. Melt 2 oz. bittersweet chocolate as directed on package; stir into 1/3 of the batter, then spoon into 8 prepared muffin cups. Repeat with 2 oz. white chocolate, except stir in 1/2 cup cranberries before spooning batter into 8 of the remaining muffin cups. Blend 1/4 cup peanut butter into remaining batter, then spoon into remaining muffin cups. Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Fillings:
3
Beat cream cheese and sugar until blended; divide into thirds. Mix remaining peanut butter with 1/3 of the cream cheese mixture. Melt 1 oz. bittersweet chocolate as directed on package; stir into second bowl of cream cheese mixture. Melt 1 oz. white chocolate as directed on package; stir into remaining cream cheese mixture. Spoon each flavor of filling into separate resealable plastic bag; cut off small corner from bottom of each bag.
4
Cut cone-shaped piece from top of each cupcake. Set removed pieces aside. Pipe peanut butter filling into peanut butter cupcakes, bittersweet chocolate filling into bittersweet chocolate cupcakes, and white chocolate filling into white chocolate/cranberry cupcakes. Replace cupcake tops.
Toppings:
5
Microwave 1 cup COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Microwave marmalade in separate microwaveable bowl on HIGH 15 sec.; stir in remaining cranberries. Prepare chocolate curls from remaining white chocolate.
6
Glaze tops of peanut butter and bittersweet chocolate cupcakes with chocolate glaze. Top peanut butter cupcakes with nuts; top bittersweet chocolate cupcakes with white chocolate curls. Top white chocolate/cranberry cupcakes with remaining COOL WHIP; drizzle with cranberry-marmalade mixture.
Kitchen Tips
Tip 1
Size Wise
These delicious cupcakes have built-in portion control and fit into a balanced diet on occasion.
Tip 2
How to Organize a Complex Recipe
When preparing a recipe like this, it is important to measure everything in advance and divide up ingredients that are used in each of the batters, fillings and toppings. Prepare the fillings and toppings while the cupcakes are baking and cooling. Once the cupcakes are cooled, place the components (cupcakes, filling and toppings) of each variation together to keep them from getting mixed up. It may also be helpful to complete each variation from start to finish before moving on to the next variation.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 180mg
8%
Total Carbohydrates 28g
10%
Dietary Fiber 1g
4%
Sugars 20g
40%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
2%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
24 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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