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Fudge Cupcakes with Molasses Buttercream and Candied Pecan Topping




1 package Duncan Hines Dark Chocolate Fudge Cake

Molasses Buttercream
10 oz. softened unsalted butter
3 Tbsp. Unsulfured Molasses
3 Tbsp. milk
3/4 tsp. vanilla extract
4 cups sifted confectioner’s sugar

Topping
2 cups pecans
4 Tbsp. unsalted butter
2 Tbsp. packed light brown sugar
Pinch of salt
1/2 cup toasted coconut

Prepare cupcakes according to directions.

While cupcakes are baking prepare buttercream.

In the bowl of an electric mixer beat butter, molasses, milk and vanilla until combined. Gradually add confectioner’s sugar and beat until light and fluffy. Set aside.

As cupcakes are cooling, place pecans on a parchment lined baking sheet and roast in heated 350° oven for ten minutes. Remove from oven.

In a medium saucepan combine butter, light brown sugar and salt. Heat over medium-high heat until butter and sugar are melted and bubbling, about 1 minute.

Pour toasted pecans into sugar mixture and toss well to combine. Place pecans back on baking sheet and cool completely.

Coarsely chop candied pecans and combine in a bowl with the toasted coconut.

Ice cupcakes and cover with topping.

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