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–+ servings
Italian Desserts
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Spumoni Cupcakes

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.
Course: Desserts
Servings: 72
Author: Robin Buster

Ingredients

Pistachio Layer

  • 1 box Duncan Hines golden cake mix
  • 3.5 ounces instant pistachio pudding
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 drops green food coloring
  • 1/4 cup pistachio nuts chopped

Cherry Layer

  • 1 box Duncan Hines white cake mix
  • 3.5 ounces instant vanilla pudding
  • 3 large egg whites
  • 1/3 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
  • 1/3 cup vegetable oil
  • 1/4 cup mini semi-sweet chocolate chips

Coconut Buttercream Frosting

  • 1/2 cup crisco
  • 1/2 cup butter
  • 1 teaspoon coconut flavoring
  • 4 cups confectioners powdered sugar
  • 2 tablespoons milk

Toppings (optional)

  • 1 jar maraschino cherries halved
  • 1/2 cup pistachio nuts chopped

Instructions

  • Heat oven to 350°. Place paper liners in muffin tin.

Pistachio Layer

  • 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.
  • Fold in nuts and set aside.

Cherry Layer

  • 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.
  • Fold in cherries and set aside.

Chocolate Layer

  • 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.
  • Fold in chocolate chips and set aside.

Frosting

  • Beat Crisco and butter on med-high speed until fluffy.
  • Lower speed to medium and add coconut flavoring.
  • Gradually add sugar and milk, continue mixing until light and fluffy.

Baking

  • Fill the muffin tin with about 1 tablespoon of each batter (as pictured).
  • Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  • Cool completely on wire rack before frosting.
  • Top with chopped pistachios and a cherry