Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

• 1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 egg
• 1 cup whipped vanilla frosting (from 12-oz container)
• 1/2 cup marshmallow creme
• 1/4 teaspoon unsweetened baking cocoa
• 6 miniature pretzel twists, broken in half

Directions:

1. Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
2. In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
5. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

• Calories 240
  • (Calories from Fat 80),

• Total Fat 9g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1 1/2g),
• Cholesterol 20mg;
• Sodium 300mg;
• Total Carbohydrate 37g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 2g;

Cinnamon Chocolate Churro Cupcakes

Makes 12 cupcakes

Ingredients:

Cinnamon Cupcakes:

• 1 1/4 cup all-purpose flour
• 2 tablespoons cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup almond milk
• 1 teaspoon cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup oil
• 1 teaspoon vanilla extract

Mexican Chocolate Pudding Filling:

• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 1/2 cups whole milk
• 3 ounces good quality semisweet or dark chocolate, coarsely chopped
• 1/2 teaspoon pure vanilla extract

Chocolate Whipped Cream Frosting:

• 1/2 cup powdered sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons whole milk
• 1 teaspoon meringue powder
• Pinch of cream of tartar
• Pinch of cinnamon
• 1 cup chilled whipping cream

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3. Combine almond milk and vinegar and stir to combine. Whisk in sugar, oil, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
4. To prepare filling, combine the cornstarch, sugar, salt, and cinnamon in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients. Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened. Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days (ahem, good luck with that).
5. For frosting, whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate until well chilled and ready to use, 30 minutes to 1 hour. Using electric mixer or a stand mixer with a whisk attachment, gradually beat chilled cream into chocolate mixture. Continue beating until stiff peaks form.
6. With a small pairing knife cut out cones from the tops of cupcakes approximately 1 inch in diameter. Set aside but do not discard. Spoon approximately 1 tablespoon of filling into each cupcake (you’ll have extra pudding, so grab a spoon). Replace top and press into place (it helps to remove a bit off the base of the cone piece to help it sit more level on the filling - tasties for you). Pipe on whipped cream frosting, taking care to cover up all seams. If desired, sprinkle with a bit of cinnamon sugar prior to serving.

Pistachio Cupcakes

Yield: 24 (calories estimate: 250/cupcake)

Ingredients:

• 1 pkg white cake mix
• 1 pkg instant pistachio pudding mix
• 1 c. oil
• 3 eggs
• 1 c. club soda

Method:

1. Preheat oven to 350 degrees F. Mix all ingredients and beat at medium speed for about 5 minutes. pour batter into cupcake tins and bake for 18-22 minutes.

Frosting:

• 2 envelopes Dream Whip (in baking aisle)
• 1 1/4 C. cold milk (at least 2%)
• 1 pkg instant pistachio pudding mix

Method:

1. Combine milk and Dream Whip. Beat on high speed until peaks form. Add pudding mix and beat until thoroughly mixed. Spread on outside of cooled cupcakes and refrigerate.

Chocolate Cupcakes with Candy Cane Buttercream Frosting

Yield: 2+ dozen cupcakes

Ingredients:

For the Chocolate Cupcakes:

• 12 tablespoons unsalted butter, at room temperature
• 2/3 cup sugar
• 2/3 cup light brown sugar, packed
• 2 extra-large or jumbo eggs, at room temperature
• 2 teaspoons vanilla
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed coffee
• 1 3/4 cups flour
• 1 cup good cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Instructions:

1. Preheat oven to 350 degrees F. Line cupcakes pans with paper liners. Set an oven rack to the middle position of the oven.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar on medium speed until combined. Increase speed to high and beat until light and fluffy, approximately 5 minutes. Lower the speed back to medium and add the eggs one at a time. Mix in the vanilla.
3. In a separate small bowl, whisk together the buttermilk, sour cream and coffee; set aside. Using another medium sized bowl, sift together the flour, cocoa powder, baking soda and salt. Turn the mixer to low speed and alternately add the buttermilk mixture and the flour mixture to the creamed butter in thirds, starting and ending with the flour mixture. Mix only until blended, then use a rubber spatula to fold the batter and ensure no flour pockets remain.
4. Divide the batter evenly among the cupcake pans. Bake in the middle of the oven for 20 to 25 minutes (20 minutes was perfect for me.) Cool for 10 minutes in the pan, then remove and allow to completely cool before frosting.

For the Candy Cane Buttercream Frosting:

• 2 cups butter, at room temperature
• 4 1/2 cups powdered sugar
• 1/4 teaspoon salt
• 8 ounces white chocolate bar, melted and cooled to lukewarm
• 1 to 2 teaspoons peppermint extract (I used 1 1/2 teaspoons)
• Red food coloring (optional)
• Sprinkles (optional)

Intructions:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, salt and butter until light and fluffy. Beat in the white chocolate until combined. Stir in the peppermint flavoring to your taste. Whip until the frosting reaches your desired consistency (*see recipe note below)
2. If desired, color with red food coloring. Scoop frosting into pastry bag fitted with a Wilton 1M star tip and pipe frosting onto the cupcakes. Optional: Decorate with candy cane sprinkles.

*Recipe Note: The original recipe calls for 3 to 4 tablespoons heavy cream in order to reach the desired frosting consistency. i didn’t need it, and therefore saved myself from having to open a package of whipping cream only to use up a tablespoon or two.

Source: Chocolate Cupcake recipe adapted from Ina Garten via the food network.

Candy Cane Buttercream Frosting adapted from Peanut butter and Julie

Gingerbread Cupcakes

Ingredients:

• 1/2 cup sugar
• 1/2 cup (1 stick) butter, room temperature
• 1 egg
• 1 cup molasses
• 1 teaspoon salt
• 2-1/2 cups flour
• 1-1/2 teaspoon baking soda
• 1-1/2 teaspoon cinnamon
• 1-1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup very hot water

Directions:

1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
2. In a large bowl, cream together butter and sugar. Add egg and molasses and beat well. Sift dry ingredients together and add to creamed mixture, mixing just until incorporated. Add hot water and beat on low until smooth, about 30 seconds. Batter will be very thin.
3. Spoon the batter into the cupcake tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely. Decorate with frosting and garnish with a pinch of ground nutmeg.

Egg Nog Frosting:

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup butter, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons rum extract
• 4 cups (approx. 1 lb) powdered sugar
• 1 teaspoon ground nutmeg
• dash of salt
• 3 tablespoons egg nog

Directions:

1. Cream butter and shortening together until smooth. Add vanilla and rum extracts. Gradually add sugar, one cup at a time, beating well on medium speed. Add nutmeg and salt. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add egg nog and beat at medium speed until light and fluffy.
2. Keep icing covered with a damp cloth until ready to use. Refrigerate icing in an airtight container, up to 2 weeks. Re-whip before icing.

Chocolate-Candy Cane Cupcakes

Prep: 20 min / Total: 1 hr 40 min / Makes: 2-1/2 doz. or 30 servings, 1 cupcake each

What you need

• 5 squares BAKER’S Semi-Sweet Chocolate, divided
• 1 pkg. (2 layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 6 small candy cane, crushed, divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

HEAT oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, egg, sour cream, oil and water with mixer on low chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

BAKE 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

FROST cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.

Kraft Kitchen Tips

HOW TO CRUSH CANDY CANES

You want to crush the candy to about a medium size. The candy inside the cake melts to give a peppermint flavor and the candy on top provides a bit of candy crunch.

NOTE

Store frosted cupcakes in refrigerator.

Turkey Cupcakes

Whether you’re looking for a whimsical Thankgiving centerpiece or just want to serve a holiday-themed treat that your guests will gobble up, Karen Tack and Alan Richardson’s adorable Turkey Cupcakes are sure to have everyone talking.

About the Turkey Cupcakes

Karen and Alan start with frosted chocolate cupcakes, then roll the edges in chocolate sprinkles to create the illusion of feathers. Half of a vanilla wafer helps support a round ginger cookie that serves as the turkey’s fan tail and the base for candy corn feathers. Another vanilla wafer creates the body, and a small ‘s’-shaped cookie becomes the turkey’s neck and head. A piece of red fruit leather completes the miniature gobbler.

To make your own Turkey Cupcakes, you’ll need the following:

• 12 chocolate or vanilla cupcakes
• 1 can (16 ounces) chocolate frosting
• 1 1/2 cups chocolate sprinkles
• 18 vanilla wafers
• 12 thin scalloped ginger cookies
• 12 small ‘s’-shaped cookies (such as Stella D’oro Breakfast Treats 100 Calorie Packs, available from amazon.com)
• 60 pieces candy corn
• 12 mini chocolate chips
• 12 orange candy coated sunflower seeds
• 1 piece red fruit leather

Here are Karen and Alan’s easy decorating steps:

1. Place the sprinkles in a shallow bowl. Spoon 1/2 cup of the chocolate frosting into a resealable p bag. Cut 6 of the vanilla wafers in half with a serrated knife.
2. Spread the top of a cupcake with the chocolate frosting and make smooth. Roll the edge of the cupcake in the chocolate sprinkles to coat. Repeat with the remaining cupcakes. Spread the tops of the 12 whole vanilla wafers with some of the chocolate frosting and press into the chocolate sprinkles to coat.
3. Place a cut vanilla wafer, rounded edge toward the edge of the cupcake on top of the cupcake. Press the thin scalloped cookie into the frosting and leaning on the cut vanilla wafer and then fan tail. Snip a small corner from the bag with the chocolate frosting. Pipe a dot of frosting on the scalloped cookie and attach the vanilla wafer with the sprinkles. Pipe 5 dots of frosting along the outer edge of cookie and add the candy corn, pointed end down.
4. For the head; pipe a dot of chocolate frosting on the ‘s’ shaped cookie and add a mini chocolate chip for an eye. Pipe a dot of frosting and add an orange sunflower seed as the beak. Press the cookie in front of the other cookies as the head and neck. Cut a small tear drop shaped piece of red fruit leather as the waddle and attach next to the beak. Repeat with the remaining cupcakes.

Cheesecake-Filled Pumpkin Cupcakes

Frosted pumpkin cupcakes get spiked with fluffy sweetened cream cheese.

12 servings / Prep: 45 min / Bake: 25 min

Ingredients:

• One 8-ounce package cream cheese, at room temperature
• 1/2 cup confectioners’ sugar
• 2 large eggs, plus 5 large egg whites
• 2 teaspoons pure vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup light brown sugar
• Simmering water
• 3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Directions:

1. Place a rack in the lower third of the oven and preheat to 350 degrees. line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners’ sugar for 30 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.
2. In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.
3. Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.
4. Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to each a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.
5. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the batter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

Tip

Using a small pastry scoop, fill the baking liners to the top with some of the pumpkin batter, then the cream cheese mixture, then more batter.

Let the cupcakes cool before frosting (the tops will crack during baking).

Add cold butter a piece at a time to make a fluffy frosting.

Use a pastry bag with a star tip to pipe the frosting decoratively.

No pastry bag? Fill a resealable plastic bag with the frosting, snip off a corner and pipe away!

Candy Cane Cupcakes

Ingredients:

Cupcakes:

• 3 eggs
• 1 cup butter
• 1 cup sugar
• 1/2 cup buttermilk
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp vanilla
• Raspberry candy flavouring
• red food coloring
• Peppermint candy flavouring
• green food colouring
• 2 crushed candy canes

Steps

1. Preheat oven to 320 degrees F and line muffin cup with liners.
2. Lightly beat eggs. Add butter and sugar and beat until light and fluffy.
3. Add buttermilk, flour, baking powder, and vanilla. Beat until light and creamy.
4. Divide mixture evenly among three bowls.
5. To one bowl add 5 drops raspberry flavouring and red food coloring. Mix.
6. To a second bowl add 5 drops peppermint flavouring and green food coloring. Mix.
7. Add crushed candy cane to each bowl and mix.
8. Add the different coloured batter to the liners by tablespoonfuls, creating layers in each liner.
9. Once all the batter has been distributed, poke a fork into each liner twice.
10. Bake for 20 minutes and let cool completely.

Ingredients:

Buttercream Frosting:

• 1 1/4 sticks butter
• 1 1/4 cups icing sugar
• Sprinkle salt
• 1 tsp vanilla
• 1 tbsp milk
• 1 crushed candy cane

Steps:

1. Beat butter until smooth (20 seconds).
2. Add sugar and salt. Beat for one minute.
3. Scrape down sides of bowl and add vanilla and milk. Beat for 2 minutes.
4. Pipe or spread on cooled cupcakes.
5. Sprinkle candy cane on top.

Coconut Cupcakes with Key Lime Icing

Ingredients:

• 3 eggs
• 1/2 cup coconut oil
• 1/2 cup agave nectar
• 1/2 cup coconut flour
• 1/2 teaspoon Celtic Sea Salt
• 1/2 teaspoon baking soda
• 1/2 cup unsweetened shredded coconut

Method:

1. In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer.
2. Pulse in coconut flour, salt, baking soda and shredded coconut.
3. Allow batter to sit and thicken just a bit.
4. Line a cupcake tin with unbleached baking cups.
5. Spoon 1/4 cup cupcake batter into each cupcake liner.
6. Bake at 350 degrees F for 20-25 minutes.
7. Remove cupcakes from oven and allow to cool for 20 minutes.
8. Frost with Key Lime Icing and serve.

makes about 10 cupcakes.