Cupcakes

Black and White Cupcakes:

1 1/2 cups flour, 1 cup sugar, 1/4 cup cocoa, 1 tsp. baking soda, 1/2 tsp. salt, 1 cup water, 5 Tbs. vegetable
oil, 1 Tbs. cider vinegar, 1 tsp. vanilla.
Chocolate Chip Filling: 8 ounces cream cheese, 1/3 cup sugar, 8 ounces milk chocolate chips.

In a large bowl, stir together the first 5 ingredients. In another bowl, beat together water, oil and vanilla.
Gradually add to the dry ingredients, stirring until well blended. Fill 18 cupcake liners half full of batter.
Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate
batter. Bake at 350°F for 25 minutes.


Black Bottom Cupcakes:

Batter: 1 1/2 cups flour, 1 cup water, 1 tsp. salt, 1/3 cup oil, 1 tsp. baking soda, 1 Tbs. vinegar, 1 cup sugar, 1
tsp. vanilla, 1/4 cup cocoa
Filling: 8 oz. cream cheese, 1/2 cup sugar, 1 egg, 1/8 tsp. salt, 1 cup semi-sweet chocolate morsels.

Combine in small bowl - cream cheese, egg, salt, sugar and chocolate morsels. Mix well and set aside.
Sift together in large bowl - flour, salt, baking soda, sugar, cocoa. Add water, oil, vinegar and vanilla. Beat
with electric mixer well. Fill small muffin tins lined with muffin papers 1/2 full with chocolate batter. Top each
with 1/2 tsp. cheese filling. Bake approximately 18 min.


Brownie Cupcakes with Peanut Butter Frosting:

Cupcakes: 6 Tbs. butter, 1 1/2 cups semi sweet chocolate chips, 3 ounces chopped unsweet chocolate, 1/2
cup packed brown sugar, 1/3 cup sugar, 2 eggs, 1 1/2 tsp. vanilla, 1/2 cup flour, 1/4 tsp. salt, 1/2 cup chopped
walnuts.
Peanut Butter Frosting: 1 cup powdered sugar, 3/4 cup creamy peanut butter, 1/4 cup softened butter, 1
Tbs. whipping cream, chocolate sprinkles.

To make the cupcakes: set oven to 350 degrees. Line 10 regular-size muffin tins with paper liners. In a bowl,
combine butter, 1/2 cup chocolate chips and unsweetened chocolate in top of a double boiler that has been
set over simmering water. Stir until the mixture has melted and smooth.
Remove from the top of the water and whisk in both sugars in the chocolate mixture, then wisk in eggs one
at a time. Add in vanilla, then flour and salt until smooth. Add in walnuts and remaining 1 cup chocolate
chips; mix to combine. Divide the batter evenly between the muffin tins (about 1/4 cup for each). Bake for
about 20 minutes, or until the cupcakes test done with a toothpick. Cool completely before frosting.
To make the frosting: in a bowl mix together the powdered sugar, peanut butter, butter and vanilla; beat
until smooth adding in whipped cream to reach desired texture (you do not have to add in any whipped
cream if you do not want to).
Frost the cooled cupcakes. Sprinkle with chocolate spinkles or shavings.


Candy Bar Cupcakes with Chocolate Marshmallow Frosting:

9 (18 g) fun size Milky Way bars or 21 Milky Way mini candy bars, 1/2 cup butter, 2 cups sugar, 1 cup
shortening, 3 eggs, 2 1/2 cups all purpose flour, 1 tsp. salt, 1 1/2 cups buttermilk, 1/2 tsp. baking soda, 1 tsp.
vanilla extract.
Frosting: 3 cups mini marshmallows, 3/4 cup butter cut up, 3/4 cup evaporated milk, 6 ounces chopped
unsweet chocolate, 6 cups powdered sugar, 1 Tbs. vanilla.

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set
aside. Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well
blended. Add eggs, 1 at a time, beating just until blended after each addition. Combine flour and salt. Stir
together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with
buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each
addition. Stir in melted candy bar mixture and vanilla. Place 36 paper baking cups in muffin pans; spoon
batter evenly into paper baking cups, filling two-thirds full. Bake at 350° for 18 minutes or until a wooden
pick inserted in center comes out clean. Remove cupcakes from pan, and let cool completely on wire racks.
Spread cupcakes evenly with Chocolate-Marshmallow Frosting. Garnish, if desired, with chopped frozen
fun-size chocolate-coated caramel and creamy nougat bars, candy corn.
Chocolate Marshmallow Frosting: Melt first 4 ingredients in a 2-quart saucepan over medium-low heat,
stirring 5 minutes or until mixture is smooth. Transfer chocolate mixture to a large bowl. Place the bowl into
a larger bowl filled with ice and water. Gradually add powdered sugar, beating at low speed with an electric
mixer. Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable.
Stir in 1 tablespoon vanilla.


Chocolate Frosted Cupcakes:

1 box yellow cake mix, 3 large eggs, 1/3 cup vegetable oil

Heat oven to 375° F. Line a 24-muffin tin with cupcake papers.In a large mixing bowl, combine the cake mix,
eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined.
Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out
clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool
completely before frosting with Quick Chocolate Buttercream.


Chocolate Peanut Butter Cupcakes:

2 cups Bisquick baking mix, 1/4 cup sugar,1 egg, 2/3 cup water or milk, 2 tablespoons creamy Peanut
butter,1 ounce semisweet chocolate, 1 1/2 tablespoons margarine or butter, 1/2 cup powdered sugar, 1/2
teaspoon vanilla, 1 1/2 tablespoons hot water, 2/3 cup peanuts(chopped).

Heat oven to 400. Grease bottoms only of 12 muffin cups, or line with paper baking cups. Mix baking mix,
sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second. fill muffin cups about 2/3 full
Bake until golden brown, about 15 minutes. Cool Heat chocolate and margarine over low heat until melted.
Stir in powdered sugar, vanilla and hot water. Spread about 1 teaspoon chocolate glaze over top of each
muffin; dip into peanuts.


Cream Filled Cupcakes:

3/4c. shortening, 1 1/4c. water. 2 eggs, 1tsp. vanilla, 1 3/4c. unsifted all purpose flour, 1/2c. cocoa, 1tsp.
baking soda, 1/2tsp. salt, 1c. milk.

Cream shortening and sugar in large bowl. Add eggs and vanilla, blend well. Combine dry ingredients, add
alternately with milk to creamed mixture. Fill 24 paper lined muffin cups 2/3 full with batter. Bake at 375
degrees for 20-25 minutes or until done. Cool completely. Prepare vanilla cream. (Recipe below). Spoon into
pastry tube with open star tip. Insert tip into center top of cupcake. Squeeze gently until cupcake begins to
peak. Cover top with swirl of filling.


Vanilla Cream:

Combine 1/4c. unsifted all purpose flour and 1/2c. milk in small saucepan, cook over low heat, stirring
constantly with wire whisk until mixture thickens and just begins to boil. Remove from heat, chill. Cream
1/4c. butter or margarine and 1/4c. shortening in large bowl. Blend in 2tsp. vanilla, 1/4.tsp salt and chilled
flour mixture. Gradually add 4c. powdered sugar. Beat to spreading consistency.
Cream butter and sugar in large bowl. Add eggs and vanilla. Beat one minute at medium speed. Combine
flour, cocoa, baking soda, and salt, add alternately with water to creamed mixture. Pour batter into two
greased and floured 8 inch or 9 inch layer pans. Bake at 350 degrees for 35-40 minutes for 8 inch layers or
30-35 minutes for 9 inch layers. Cool 10 minutes, remove from pans. Cool completely. Frost as desired.


Devil's Food Cupcakes:

3 large eggs, 1 cup mayonnaise, 1 box devil's food cake mix, 1 cup water, 2 teaspoons vanilla, 2 cups
semisweet chocolate chips, 1 cup sour cream.

Preheat oven to 350 degrees F. Place papers in 24 muffin-tin cups. In a mixing bowl, beat eggs. Beat in
mayonnaise. Mix well with devil's food cake mix, water, and vanilla. Divide the batter among the cups. Bake
until toothpick inserted comes out clean, about 25 minutes. Cool. For the frosting, melt semisweet
chocolate chips in a double boiler; whisk in sour cream. Frost the cupcakes immediately.


Strawberry Jewels:

1 (18 ounce) box strawberry cake with pudding, 1 cup strawberry preserves, 4 ounces cream cheese, 8
ounces powdered sugar, 2-4 Tbs. milk.

Preheat oven to 350 and line muffin pan with cupcake cups; Prepare strawberry cake mix according to
package direction then fold in about 1/3 cup of strawberry preserves; put a small "dollop" of strawberry
preserves in bottom of each cup about 1/2 tablespoon; Bake til springy on top about 18 -22 minute.
Mix 4oz of cream cheese and box of powdered sugar thoroughly add milk very sparingly until good
spreading consistency;(premade cream cheese icing works just as well).
Frost cupcakes when cool and enjoy!