Sunday, February 23, 2020

Mrs Mustard Chocolate Cupcakes with Cotton Candy Buttercream


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Introducing Mr Mustard’s new companion Mrs Mustard!

To celebrate her arrival I have Mrs Mustard Chocolate Cupcakes with my new favorite Cotton Candy Buttercream ❤️   I stirred the mustard into the soured whipping cream... I think the addition of mustard to the recipe made a super moist cupcake also bringing out a more chocolate flavor.  The cupcakes are addicting as in I could eat a dozen myself!!

Thank goodness I left some of these with Billy and Amanda today that way there is a dozen less that I will be tempted to eat.  Bill and I went to visit after church ... we are so blessed and in love with our new grandson!!

In my recipe I used Godiva Chocolate Caramel instant pudding but you can always use your favorite chocolate instant pudding instead. 

Another tip is to add the lemon juice to the whipping cream and let it sit a few minutes to allow the whipping cream to sour. It becomes a little thicker but not as thick as sour cream. After a few minutes stir Mrs Mustard into the thickened whipping cream. 

This is the first recipe I have used my Caramel Vanilla Extract however you may also use vanilla extract in it's place.  

I also plan on trying Mrs Mustard in my award winning Molasses Mustard Cookies with Caramel Mustard Icing

Before I started creating my cupcake recipe, Bill and I were dipping pretzels right in the jar... oh my goodness we were immediately in LOVE. I can’t wait to have Mrs Mustard on everything we grill this summer!  I am not kidding when I say this is the best spicy honey mustard ever. 

Mrs Mustard Chocolate Cupcakes with Cotton Candy Buttercream

1 Duncan Hines Classic Dark Chocolate Fudge mix
1 cup flour
1 cup sugar
1 small box instant Godiva Chocolate Caramel pudding mix
3/4 teaspoon salt
1 1/4 cups water
2 tablespoons oil
1 teaspoon caramel vanilla
1 teaspoon almond
1 cup whipping cream with 1 tablespoon Lemon Juice added to sour the whipping cream
1/4 cup Woeber's Mrs Mustard, Spicy Honey Mustard
2 egg 

Preheat oven to 325 degrees.  Place cupcake liners in cupcake pan (You'll need 36-40)

Put 1 cup of whipping cream in a measuring cup and add 1 tablespoon Lemon Juice, allow to sit for a few minutes so that the whipping cream will curdle and become thick. Stir the mustard into the soured whipping cream

In a large bowl mix all ingredients together.  Continue mixing for about 2 minutes

Pour batter into cupcake pan.  Bake for 15-17 minutes or until toothpick inserted in cupcakes comes out clean.

Cool completely then ice with Cotton Candy Buttercream frosting

1 stick Crisco
1 stick butter, softened
1 packet Dream Whip
2 teaspoons Cotton Candy flavoring
1 1/4 cup whipping cream
2 pounds powdered sugar

Cream Crisco and butter.  Add in cotton candy flavoring and dream whip and mix.  Add alternately powdered sugar and whipping cream and mix until light and fluffy.

Ice cupcakes however you wish, I used a large round decorating tip.