Spumoni Cupcakes
Author: 
Recipe type: Desserts
Yields: 72
 
Made with a layer of cherry, a layer of pistachio and a layer of chocolate with bits of cherries and nuts. Topped with coconut buttercream frosting.
Ingredients
Pistachio Layer
  • 1 box Duncan Hines golden cake mix
  • 3.5 ounces instant pistachio pudding
  • 4 large eggs
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 3 drops green food coloring
  • ¼ cup pistachio nuts, chopped
Cherry Layer
  • 1 box Duncan Hines white cake mix
  • 3.5 ounces instant vanilla pudding
  • 3 large egg whites
  • ⅓ cup water
  • 2 tablespoons vegetable oil
  • 3 drops red food coloring
  • 6 ounce jar maraschino cherries, chopped (keep the juice)
Chocolate Layer
  • 1 box Duncan Hines dark chocolate cake mix
  • 3 large eggs
  • 1 cup water
  • ⅓ cup vegetable oil
  • ¼ cup mini semi-sweet chocolate chips
Coconut Buttercream Frosting
  • ½ cup crisco
  • ½ cup butter
  • 1 teaspoon coconut flavoring
  • 4 cups confectioners powdered sugar
  • 2 tablespoons milk
Toppings (optional)
  • 1 jar maraschino cherries, halved
  • ½ cup pistachio nuts, chopped
Instructions
  1. Heat oven to 350°. Place paper liners in muffin tin.
Pistachio Layer
  1. Beat cake mix, pistachio pudding, sour cream, eggs and oil in a large bowl on low speed until moist. add food coloring and beat on medium speed for 3 minutes, scraping bowl occasionally.
  2. Fold in nuts and set aside.
Cherry Layer
  1. Beat cake mix, vanilla pudding, eggs, oil, juice from cherries and water in a large bowl on low speed until moist. Add food coloring and beat on medium speed for 3 minutes, scraping bowl occasionally.
  2. Fold in cherries and set aside.
Chocolate Layer
  1. Beat cake mix, eggs, oil and water in a large bowl on low speed until moist, then on medium speed for 3 minutes, scraping bowl occasionally.
  2. Fold in chocolate chips and set aside.
Frosting
  1. Beat Crisco and butter on med-high speed until fluffy.
  2. Lower speed to medium and add coconut flavoring.
  3. Gradually add sugar and milk, continue mixing until light and fluffy.
BakingItalian Desserts
  1. Fill the muffin tin with about 1 tablespoon of each batter (as pictured).
  2. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  3. Cool completely on wire rack before frosting.
  4. Top with chopped pistachios and a cherry
Recipe by Fluster Buster at http://flusterbuster.com/spumoni-cupcakes.html