I’ve been preparing this dressing for more than 30 years without the sausage. I experimented with Jimmy Dean® pork sausage this year. Every member of the family adored it. This dressing’s deliciousness was just elevated by the addition of sausage. Our family’s customary attire shall henceforth be thus.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 24 |
| Yield: | 2 dozen cupcakes |
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups white sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1 cup hot water
- ⅔ cup shortening
- ½ cup white sugar
- ⅓ cup milk
- 1 tablespoon water
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners’ sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts
| Calories | 284 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 193 mg |
| Sugars | 24 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Makes more than 24 cupcakes. I filled 2 trays 2/3 full and had enough batter for another whole tray. The batter was very thin. The cupcakes did not rise and overflowed the cups. They did not come out of the tin intact. They look very moist. After seeing how the cupcakes turned out, I put the remaining batter in a square pan. The original cupcakes I scraped out of pan and placed crumbs and all into a 9×23 dish and intend to frost it using a pastry bag. The frosting was a disaster. Way too much liquid for way too little sugar. I tried doubling the sugar, but then read the white sugar made it gritty so I stuck to the confectioners sugar. I added 4 cups.
It is a really good cupcake recipe but a bad icing recipe. The icing as directed here turned out way too watery. I tried adding extra confectioners sugar as other recipes here advised, but nothing helped make the icing not overly watery. Find a recipe for a buttercream frosting, and use that. I did that, and they turned out great.
3.5 stars liked it but could have been better.
These cupcakes are not sweet enough! We will definitely not be making them again!
Everybody loved these cupcakes. I added more frosting on the top because they looked a little boring. The only word that describes them is amazing.
These are great cupcakes! They are moist and delicious!! (: when I added the water and baking soda it was quite runny so I added some coco powder and more flour until it got a little thicker. On the icing, I hate crisco, so I used butter and it tasted fine, also, I made a lot more then what it called for. These are defiantly keepers and easy to make!
I have to be honest, I made these for my family one night, and they were ok. It was probably just my frosting tube, but it just didn’t come out right. Everyone still loved them, and I’ll try this recipe again with different ingredients.
The batter scared me at first because it looked to be on the thin side. But it baked up very nicely. The cake itself does not have to great chocolate taste. I took another reviewers suggestion on increasing the sugars for the sweetness and adding more white sugar was a mistake. The filling was crunchy and stayed crunchy. Hopefully as they sit for 2 days in fridge that might reduce some. I would only increase the conf. sugar. I don’t think I would frost the tops with this filling as stated. I went with a chocolate glaze. Did not oooh and ahhh over this.
These were pretty good. I didn’t fill them with the filling in the recipe. I created my own raspberry cream filling but the cupcake itself was pretty good.
I wouldn’t recommend this recipe as it is. Instead of using 2/3 cup of shortening, I would use 1/3 cup shortening and 1/3 cup butter. I would also increase the confectioners sugar to 1 cup and the white sugar to 1 cup. The frosting I made from the original recipe tasted very greasy and was not sweet enough.
These are great! I’ve been baking for years, but never made cupcakes from scratch. This was great! I was out of milk, so I substituted buttermilk and I always add a pinch of cinnamon to all things chocolate to bring out the flavor. I didn’t know when to fill the cupcakes with cream, so I let them cool for about 5 minutes then filled with the cream. Yum!
delicious