Food Network Cupcake Wars Season 2 casting call

The Food Network show Cupcake Wars, currently airing on Tuesday nights (that means tonight!) at 9 pm EST/8 pm Central, is looking for bakers for Season 2 of the reality show. Do you have what it takes to win $10,000? Click on the image below to see it larger or see below text. Note: Cupcakes Take the Cake is not affiliated with Cupcake Wars in any way and cannot provide any further information. Contact the casting director (address below) if you have any questions about the process.


We are casting bakers (store owners, caterers, pastry chefs, new bakers…)
NATIONWIDE, so get in touch with us ASAP to apply for the show.

If you think you and your cupcakes have what it takes to compete against the best bakers in the country, then we want to hear from YOU! The winner of the show will have their cupcakes featured at a HOLLYWOOD EVENT and receive WORLDWIDE PRESS! The winner of each episode also wins $10,000!!!

We’re looking for great bakers with AMAZING personalities in every city.

To be considered for the show, please e-mail us your name, phone number, photo (and website if available!)
Be sure to tell us what makes you the perfect candidate for “Cupcake Wars”!

Below, from, is the winning chocolate marshmallow cupcake recipe by Jessica Cuff from the Cupcake Wars Ace of Cakes 100th episode special.

Chocolate marshmallow cupcake recipe


* 1 cup sugar
* 1 cup flour
* 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
* 3/4 teaspoon baking powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 egg
* 1/2 cup milk
* 1/4 cup vegetable oil
* 1/3 teaspoon vanilla extract
* 1/2 cup hot water
* Marshmallow Frosting, recipe follows
* Chocolate Ganache, recipe follows

Marshmallow Frosting:

* 16 ounces marshmallow cream (recommended: Fluff)
* 1 1/2 cups confectioners' sugar
* 1/3 cup vegetable shortening
* 1 teaspoon salt
* 1 teaspoon vanilla extract

Chocolate Ganache:

* 3 ounces bittersweet chocolate, chopped
* 1 ounce or 2 tablespoons butter
* 1/2 tablespoon hot espresso
* 1/4 teaspoon light corn syrup


Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.

Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.

To make Marshmallow Frosting:

In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.

To make Chocolate Ganache:

Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.