HOMEMADE MOIST CHOCOLATE CUPCAKES

INGREDIENTS
CHOCOLATE CUPCAKES

1. 1 cup (130g) all purpose flour
2. 1 cup (207g) sugar
3. 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
4. 1 tsp baking soda
5. 1/2 tsp salt
6. 1 large egg
7. 1/2 cup (120ml) buttermilk
8. 1/2 cup (120ml) vegetable oil
9. 3/4 tsp vanilla
10. 1/2 cup (120ml) hot water

CHOCOLATE FROSTING

1. 1 1/4 cups (280g) unsalted butter, room temperature
2. 12 oz semi sweet chocolate chips, melted
3. 3 tbsp (22g) Hershey’s dark cocoa powder
4. 5 cups (575g) powdered sugar
5. Pinch of salt
6. 4–5 tbsp (60-75ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. Batter will be thin.
6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes. I used Ateco tip 844.


For more detail lifeloveandsugar

BOSTON CREAM PIE CUPCAKES

INGREDIENTS
VANILLA CUPCAKES

1. 6 tbsp (84g), unsalted butter, room temperature (I use Challenge Butter)
2. 3/4 cups (155g) sugar
3. 6 tbsp (86g) sour cream, room temperature
4. 2 tsp (10ml) vanilla extract
5. 3 large egg whites, room temperature
6. 1 1/4 cups (163g) all purpose flour
7. 2 tsp (8g) baking powder
8. ¼ tsp salt
9. 6 tbsp (90ml) milk, room temperature
10. 2 tbsp (30ml) water, room temperature

PASTRY CREAM FILLING

1. 2 egg yolks
2. 6 tbsp (78g) sugar
3. 1 1/2 tbsp cornstarch
4. 1 cup + 2 tbsp (270ml) milk
5. 1 tbsp (14g) salted butter
6. 1 tsp vanilla extract

CHOCOLATE GANACHE

1. 12 oz (338g) semi sweet chocolate chips
2. 2 tbsp (30ml) light corn syrup
3. 3/4 cup + 2 tbsp (210ml) heavy whipping cream

INSTRUCTIONS
1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
8. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
9. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
10. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.
11. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
12. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
13. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14. Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15. Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16. While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17. Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18. Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19. Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20. Divide the pastry cream between the cupcakes and fill in the centers.
21. Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22. Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.


For more detail lifeloveandsugar

Vanilla Cupcakes with White Chocolate Buttercrea

Ingredients

Cake:

1.  1 3/4 cups plus 2 tablespoons flour
2.  3/4 teaspoon baking powder
3.  1/4 teaspoon salt
4.  3/4 cup butter, at room temperature
5.  1 1/2 cups sugar
6.  3 eggs
7.  3/4 cup whole milk
8.  3/4 teaspoon fresh lemon juice
9.  1 1/2 teaspoons vanilla extract

Frosting:

1.  6 ounces white chocolate, chopped
2.  4 eggs whites
3.  1 cup plus 2 tablespoons sugar
4.  1 cup plus 2 tablespoons butter, at room temperature
5.  1 1/2 teaspoons vanilla
6.  1 cup white chocolate chips

Instructions

1. Preheat oven to 350º. Line muffin tins with paper liners.
2. Whisk together flour, baking powder and salt.
3. In large bowl, beat the butter and sugar on medium speed till light. Add eggs, one at a time, scraping bowl between additions. Mix together milk, lemon and vanilla. Add half this mixture to the batter. Mix until just blended, scraping down sides of bowl if necessary. Add half the dry ingredients and mix in well, followed by the remaining milk mixture, then the rest of the flour. Scrape down sides of bowl between additions.
4. Divide batter into 14 or so spots in the muffin tins. Bake in the middle of the oven about 15 minutes (mine took 23 minutes) or till tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes then remove to rack to finish cooling.
5. Melt the white chocolate in a microwave safe bowl, gently in the microwave…use 15-30 second intervals, stirring till melted. Cool to room temperature.
6. Combine the egg whites and sugar in bowl of mixer. Place bowl over pot of simmering water so that the water comes a third of the way up the bowl. Whisk the egg whites till just hot to the touch, about 1-2 minutes.
7. Use mixer on high to whip the eggs till thick and cooled to room temperature, about 5 minutes. Turn mixer speed to medium and add butter by tablespoon, making sure butter is mixed in before adding the next tablespoon. Add the chocolate and vanilla and mix till smooth. If the icing is too runny, refrigerate briefly till it thickens. Ice the cup cakes with the frosting and sprinkle with white chocolate chips.

For more detail thatskinnychickcanbake

Perfect Vanilla Frosting

INGREDIENTS

1. 1 1/2 cup (339 g) (3 sticks) unsalted butter, cold.
2. 5 cups (650 g) powdered sugar
3. 2 1/2 teaspoons (12 ml) pure vanilla extract
4. 2 tablespoons (30ml) heavy whipping cream (or milk)

INSTRUCTIONS

1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter look light in color.
2. Add 2 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
3. Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
4. Add last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.

For more detail beyondfrosting

Chocolate Mousse Oreo Cheesecake Cupcakes

image credit omgchocolatedesserts

Ingredients

For the Oreo Crust:

1. 18 whole Oreos-crushed into a fine crumbs
2. 1/4 cup unsalted butter- melted

For the cheesecake filling:

1. 16 oz cream cheese- softened to room temperature
2. 3/4 cup granulated sugar
3. 1/4 cup sour crème
4. 1 Tablespoon flour
5. 3 egg whites
6. 1 teaspoon vanilla extract

For the chocolate mousse:

1. 3 egg yolks
2. 6 Tablespoons powdered sugar
3. 1 2/3 cups heavy whipping cream
4. 5 oz semisweet baking chocolate-finely chopped
5. 4–5 Oreos crushed
6. 2–3 Tablespoons milk (or more if needed)
7. 16–18 mini Oreo cookies for garnish

Instructions

To make the crust:

1. Preheat oven to 350 F degrees, line cupcake pans with 18 liners, set aside.
2. Stir together melted butter and finely crushed Oreo. Press 1 heaping Tablespoon of mixture into the bottom of each liner. You should have enough for 16-18 cups. Bake for 5 minutes and allow to slightly cool.

Cheesecake filling:

1. In a large bowl beat the cream cheese on medium speed until completely smooth. Add the sugar and sour cream and beat on medium speed until combined. Add the egg whites, one at a time, beating on low speed after each addition. DO NOT OVER MIX IT!
2. Beat in the vanilla extract and flour. Spoon the cheesecake batter onto the crusts to make the cups almost full. Bake for 20-25 minutes. Remove from the oven and allow to cool at room temperature, then transfer to the refrigerator to chill completely.

To make the chocolate mousse:

1. In a medium sauce pan stir together egg yolks, powdered sugar and 1/3 cup heavy whipping cream, cook over low heat until it’s start thickening and almost double in size WHISKING CONSTANTLY (you don’t want to make scrambled eggs).
2. Remove from heat and stir in chopped chocolate until it’s melted completely. Let it cool to room temperature stirring occasionally.
3. Separately beat remaining 1 1/3 cups heavy whipping cream until stiff peaks form. Whisk one fourth of mixed cream into chocolate custard to lighten. Fold in remaining cream gently but thoroughly.
4. Stir in crushed Oreos.
5. If the mousse is too thick for piping, stir in milk (add 1 tablespoon at the time until reach desired consistency)
6. Garnished with mini Oreos before serving.
7. Store in the fridge and bring to room temperature before serving.

For more detail omgchocolatedesserts

THE BEST LEMON BUTTERCREAM FROSTING

INGREDIENTS

1. 1 cup Butter - Softened (we used Salted Sweet Cream Butter)
2. 5 cups of Powdered Sugar
3. 1 tablespoon of Lemon Zest
4. 1/4 cup of freshly squeezed Lemon Juice
5. Wilton Color Right Food Coloring System - Yellow
6. Decorating Bags
7. Wilton 2D Decorating Tip
8. Mixer
9. Zester/Rasp

INSTRUCTIONS

1. In a mixer, add the butter and the lemon juice.
2. Cream together on low speed until they are completely combined.
3. Add the powdered sugar one cup at a time and continue to beat on medium speed until the frosting is creamy.
4. Add the lemon zest and 1 small drop of yellow food coloring (if desired)
5. Continue to mix.
6. If the frosting is too runny, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

adapter from twosisterscrafting

Gluten-Free Pumpkin Chocolate Chip Muffins

Ingredients

1. 2 eggs
2. 1 cup sugar
3. 1 cup pure pumpkin puree
4. 3/4 cup coconut oil, melted
5. 1 1/2 cups gluten-free flour blend (I use Better Batter Gluten-Free Flour)*
6. 1 teaspoon baking soda
7. 1 teaspoon baking powder
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon salt
10. 3/4 cup dairy-free chocolate chips (I used Nestle Simply Delicious Morsels)

Instructions

1. Preheat oven to 400°. Prepare 12-cup muffin pan by lightly spraying cups or line with cupcake liners and lightly spray with oil.
2. Use either a stand mixer or a hand mixer and a large bowl to mix together the eggs, sugar, pumpkin puree, and melted coconut oil.
3. Next you’ll use a small bowl and whisk together the flour, baking soda, baking powder, cinnamon, and salt.
4. Add the dry mix to the pumpkin mixture and blend until well combined. Stir in the chocolate chips.
5. Fill the muffin cups 3/4 full with the batter.
6. Bake for 18 minutes. Check for doneness with a toothpick.
7. Place muffin pan on a wire rack to cool for 10 minutes before removing muffins. Place muffins on wire rack to completely cool.

For more detail mamashire

SUGAR FREE CHOCOLATE CUPCAKES

INGREDIENTS

1. 1½ cups Cake flour Sifted
2. ¼ cup Water Boiling
3. ¼ cup Coffee Hot, Freshly brewed
4. ½ cup Cocoa powder
5. 1 cup Splenda granulated or Splenda sugar blend
6. ¾ cup Butter Unsalted
7. 2 Eggs Large
8. ¼ cup Milk Whole
9. ½ tsp Baking soda
10. ½ tsp Baking powder
11. 1 tsp Vanilla extract

INSTRUCTIONS

1. In a small bowl, add boiling water, freshly brewed hot coffee, cocoa powder and milk. Mix everything until there are no lumps. Keep this chocolate mixture aside.
2. In a deep mixing bowl, mix together the eggs, butter and Splenda sugar until properly combined.
3. Now, add the chocolate mixture (that you made in Step 1) and vanilla extract and mix again.
4. In a another bowl, whisk together the cake flour, baking powder and baking soda. Dump this dry mixture into the wet mixture and mix until just combined. There may be some lumps… Don’t worry about them! Just don’t over-mix or else you will end up with weird spongy cupcakes.
5. Pour this batter into cupcake liners and bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
6. Allow the cupcakes to cool down and then frost them in sugar free icing or spread some peanut butter/ sugar free chocolate spread on top of them. Enjoy!

For more detail cakewhiz

Lemon Ricotta Cheesecake Cupcakes

Ingredients

For the Crust:

1. 1 cup Graham Crackers, pulsed into crumbs
2. 3 tablespoons Granulated Sugar
3. 1/4 teaspoon Kosher Salt
4. 3 and 1/2 Tablespoons Unsalted Butter, melted

For the Ricotta Cheesecake Filling:

1. 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
2. 1/2 cup Whole Milk Ricotta Cheese, at room temperature
3. 3/4 cup Granulated Sugar
4. 1 teaspoons Pure Vanilla Extract
5. 2 large Eggs plus 1 Egg Yolk, at room temperature
6. 1 and 1/2 Tablespoons All-purpose Flour
7. 1/3 cup fresh lemon juice
8. 1 teaspoon Fresh Lemon Zest

1/2 cup lemon curd

Instructions

Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

For the Crust:

1. In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. 
2. Add melted butter; stir well to combine. 
3. Add 1 heaping tablespoonful to each lined muffin cup. 
4. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.

For the Ricotta Cheesecake Filling:

1. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and Ricotta cheese until smooth. 
2. Add sugar and vanilla and beat smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolk and beat until combined. 
3. Turn the mixer off and, using a rubber spatula, gently stir in the flour, mixing just until combined. Stir in the lemon juice and zest, mixing just until it's incorporated in the batter.
4.  Divide the filling evenly among cups - pouring it on top of the prepared crust layer - adding about 1/3 cup to each mold. 
5. The molds will be very full. 
6. Gently wiggle the pan back and forth to level the cheesecake filling. Bake in preheated oven for 22 to 24 minutes, or until cupcakes are puffed, set at the edges, and just a little jiggly in the center. Turn oven OFF and cool cheesecakes inside the oven, with the door cracked, for 5 minutes, before removing. 
7. Cool cheesecake cupcakes in the pan, placed on top of a cooling rack, completely, before transferring them to the refrigerator to chill for at least 4 hours. Once cool, top each cheesecake cupcake with a teaspoon of lemon curd. Store in the refrigerator, in an airtight container, until needed. Cheesecakes will keep for 5 days.

For more detail bakerbynature

Triple Chocolate Nutella Cupcakes

Ingredients

For the cupcakes:

1. 3 tablespoons coconut OR canola oil
2. 1 stick unsalted butter, melted and slightly cooled
3. 1/2 cup semi-sweet chocolate chips
4. 1 cup granulated sugar
5. 2 large eggs + 1 large egg yolk, at room temperature
6. 1 teaspoon vanilla
7. 3/4 cup + 2 tablespoons all-purpose flour, not packed
8. 1/2 teaspoon baking soda
9. 1 teaspoon baking powder
10. 1/2 cup unsweetened cocoa powder
11. 1/2 teaspoon salt
12. 1/2 cup full fat sour cream
13. 1/2 cup hot coffee OR hot water

For the Nutella Buttercream:

1. 1 stick unsalted butter, very soft
2. 3 cups confectioners sugar
3. 1/4 cup unsweetened cocoa powder
4. 3 tablespoons Nutella
5. 2 tablespoons whole milk or half and half
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
8. For the chocolate glaze:
9. 1 and 1/4 cups bittersweet chocolate chips
10. 3/4 cup heavy cream
11. 18 Ferrero Rocher candies (optional, see post for more information on this product)

Instructions

For the cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
2. Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You can also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave to be much easier. Whisk mixture until completely smooth and set aside to cool.
3. In a medium sized bowl combine the flour, baking soda, baking powder, cocoa powder, and salt; stir together until thoroughly combined; set aside.
4. In a large bowl, whisk together the eggs, yolk, sugar and vanilla together; beat until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth. Add half of the flour mixture, then half of the sour cream. Repeat the process until everything is added, and be sure to mix until JUST combined - then quickly stir in the hot coffee/water. It's important not to over mix, here! Just stir until evenly combined.
5. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
6. For the Nutella buttercream:
7. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
8. Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Nutella and milk, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
9. Frost cooled cupcakes and top with any decorations if desired.
10. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

For the chocolate ganache:

1. Place chocolate chips in a wide and shallow heat proof bowl. Heat the cream in a small sauce pan over medium-heat. 
2. Bring to a boil, watching very carefully as it will happen fast. When the cream has come to a boil, remove from heat and pour over the chocolate chips. Allow the cream and chocolate to sit for minute, then whisk completely smooth. 
3. Let the ganache cool for a few minutes before you drizzle it over the cupcakes. 
4. Press a Ferrero Rocher candy on top of each cupcake and allow the ganache to set a few minutes before serving.

For more detail bakerbynature

Red, White and Blueberry Cupcakes

Ingredients

For the Red, White and Blueberry Cupcakes:

1. 1 stick (4 ounces) unsalted butter, softened to room temperature 
2. 1 cup granulated sugar
3. 1 teaspoon lemon zest
4. 1/2 teaspoon almond extract 
5. 4 large egg whites, at room temperature, and *lightly beaten
6. 1/2 cup full-fat sour cream
7. 1/4 cup whole milk
8. 1 and 1/2 cups plus 2 tablespoons cake flour, divided
9. 3/4 teaspoon baking powder
10. 1/4 teaspoon baking soda
11. 1/4 teaspoon salt
12. 3/4 cup blueberries, fresh or frozen, if using frozen don't thaw first
13. 1/2 cup raspberries, fresh or frozen, if using frozen don't thaw first

For the Cream Cheese Frosting:

1. 12 ounces cream cheese, VERY soft
2. 1/2 cup unsalted butter, VERY soft
3. 4 cups confectioners' sugar, sifted, more if needed 
4. 1 and 1/2 tablespoons heavy cream
5. 1/8 teaspoon salt (tiny pinch)

Garnish:

1. 1/2 cup fresh blueberries
2. 1/2 cup fresh raspberries 

Instructions

For the Red, White and Blueberry Cupcakes:

1. Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter until smooth. Gradually add in the sugar, then toss in the lemon zest and almond extract and continue beating until light and fluffy, about 2 minutes.
3. Reduce the speed to low and add in the beaten egg whites, a little bit at a time, beating well after each addition, and scraping down the sides of the bowl as needed. 
4. On low speed, beat in the sour cream, then the milk. Turn mixer off.
5. Add in 1 and 1/2 cups of the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or your cupcakes will be dense! Set aside.
6. In a small bowl combine the blueberries and raspberries with the remaining cake flour and toss to coat. Gently fold the berries into the batter, stirring just until combined.
7. Divide batter evenly among prepared cupcake liners. 
8. Bake for 18 to 20 minutes, or until a cupcake tester inserted in the center of a cupcake comes out clean, or with just a few moist crumbs attached. Cool completely before frosting.

For the Cream Cheese Frosting:

1. In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese and butter on medium-speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in cream. Once the cream has been incorporated, increase speed to medium-high and beat for 1 to 2 minutes, or until very fluffy.
2. Once the cupcakes have completely cooled, spread or pipe the frosting on top of the cupcakes. Decorate with fresh berries.
3. Cupcakes are best served the day they are made, but will keep, in an airtight container in the fridge, for 3 days. 

For more detail bakerbynature

Ice Cream Stuffed Cupcakes

INGREDIENTS

1. 1 box chocolate cake mix, plus ingredients called for on box
2. 1 1/2 qt. ice cream (such as Breyers 2-in-1 Snickers and M&Ms)
3. 2 c. whipped topping
4. 1 c. semisweet chocolate chips, melted
5. 1/2 c. Mini M&Ms

DIRECTIONS

1. Preheat oven to 350º and line two 12-cup muffin tins with cupcake liners. Prepare cupcake batter according to package directions and divide between cupcake liners.
2. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool completely before stuffing.
3. Using a melon baller or tablespoon, scoop out middle of each cupcake to create a well. (Trim bottoms of scooped cupcakes so you have flat tops.) Set aside.
4. Fill each well with a small scoop ice cream, then top with reserved cupcake top. Place in freezer until firm, 1 1/2 to 2 hours.
5. When firm, pipe whipped topping onto each cupcake, then drizzle with melted chocolate and top with Mini M&Ms before serving.

For more detail delish

THE BEST CHOCOLATE CUPCAKES EVER!

INGREDIENTS

1. 15 ounce box devil's food cake mix
2. 3.9 ounce box instant chocolate pudding (dry)
3. 1 1/4 cups chocolate chips
4. 4 eggs
5. 3/4 cup canola oil
6. 3/4 cup warm water
7. 8 ounces sour cream

INSTRUCTIONS

1. Preheat oven to 325°. Line cupcake liners in 2 muffin pans.
2. In a large bowl, combine the cake mix and chocolate pudding. Add the chocolate chips in now (this will prevent them from sinking) and stir until combined.
3. Next mix in the eggs, canola oil and water. Then stir in the sour cream.
4. Pour cupcake mixture into the liners (about 3/4 the way full). Bake for 20-25 minutes or until a toothpick comes clean. Do not overcook.
5. Remove from oven and allow chocolate cupcakes to cool on a cooling rack. Wait to frost until cooled completely.

For more detail iheartnaptime

Red Velvet Cheesecake Cupcakes

Ingredients

Red Velvet Layer:

1. ¾ cup all-purpose flour
2. 1 ½ Tablespoons unsweetened cocoa powder
3. ½ teaspoon baking soda
4. ¼ teaspoon salt
5. 5 Tablespoons unsalted butter-softened
6. ½ cup sugar
7. 1 egg yolk
8. 1 Tablespoon milk
9. 1 teaspoon vanilla extract
10. red food coloring

Cheesecake Layer:

1. 12 oz. cream cheese-softened
2. 2 Tablespoons sour cream
3. 5 Tablespoons sugar
4. 1 egg white
5. 1 ½ teaspoon vanilla extract

For garnish:

1. 1 ½–2 cups whipped cream
2. heart shaped sprinkles

Instructions

1. Preheat oven to 350 F. Line cupcake pan with cupcake liners and set aside.
2. To make the red velvet layer, stir together flour, cocoa powder, baking soda, and salt together, then set aside.
3. In a large bowl beat the butter on high speed, until creamy. On medium speed beat in the sugar until combined. Then, beat in egg yolk, milk, and vanilla extract. Mix in food coloring.
4. Add dry ingredients into the wet ingredients and mix in on low speed. Add more food coloring if needed.
5. Spread 1 Tablespoon of mixture into the bottom of each cupcake liner (The mixture will be very sticky).
6. Bake 6-7 minutes to pre-bake the crust (slightly prebaked crust will rise and sink in the center, and that’s OK).
7. To make the cheesecake layer beat the cream cheese on medium-high until smooth, then add sour cream and sugar and mix until combined. Add the egg white and vanilla and mix on medium speed until combined. Do not overbeat or the cheesecake will crack. Add 2-3 Tablespoon of cheesecake mixture on top of the red velvet, spreading it to completely covers.
8. Bake for about 18-20 more minutes, until cheesecake topping is no longer jiggly when you shake the pan. Tent loosely with aluminum foil to make sure the tops of the cheesecake does brown.
9. Cool for 30 minutes at room temperature, then refrigerate to set for 1-2 hours. Before serving top with heaping Tablespoon of whipped cream and garnish with sprinkles if desired.

For more detail omgchocolatedesserts

20 + Valentine’s Day Cupcake Ideas Yummy

Valentine’s Arrow-Piercing Cupcakes via Catch My Party

Sweet Heart Cupcakes via Glorious Treats

DIY Love Bug Cupcakes via The Cake Blog

Chocolate Cupcake Recipe with Red Velvet Frosting via A Spicy Perspective

Swirly Dyed Valentine’s Cupcakes via Gluten-Free Baking

Valentine’s Day Cake Toppers via Sand & Sisal

Double Chocolate Valentine’s Cupcakes via Glorious Treats

Cherry Buttermilk Cupcakes with Cherry Buttercream Frosting via A Spicy Perspective

Conversation Heart Cheesecakes via Hungry Happenings

Cupcake Bouquet via Midwest Living

Royal Icing Design Valentine’s Cupcakes via Sweetopia

Raspberry Swirl Cheesecake Cupcakes via Annie’s Eats

Hostess Style Cream Filled Cupcakes via Life Made Simple

Valentine’s Heart-Inside Cupcakes via Lilie Bakery

Cupcake Topper Using a Reese’s Peanut Butter Cup via The Chickabug Blog

Valentine’s Parfait Cupcakes via Betty Crocker

Red Puzzle Hearts Cupcakes via Sweet Lavender Bake Shoppe

Moist Chocolate Cupcakes with Prague Frosting via Natasha’s Kitchen

Pink Velvet Cupcakes via Blahnik Baker

Easy Valentine’s Day Mini Cakes via Oh! Nuts

Valentine’s Cupcakes With Personalized Conversation Heart Candies via Love From the Oven

For more detail onelittleproject

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

Ingredients

1. 1 1/2 cups flour
2. 2 tablespoons ground ginger
3. 2 teaspoons cinnamon
4. 1/4 teaspoon nutmeg
5. 1/4 teaspoon ground cloves
6. 1 1/2 cups butter
7. 1 cup sugar
8. 1/2 cup brown sugar
9. 3 tablespoons molasses
10. 4 eggs, at room temperature
11. 1 1/2 teaspoons vanilla

Frosting**

1. 4 cups powdered sugar
2. 4 ounces cream cheese, softened
3. 1 tablespoon cinnamon
4. 1/2 teaspoon vanilla
5. 2-4 tablespoons heavy cream

Instructions

1. Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
2. In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
3. Divide batter evenly among the lined cups, filling each 3/4 full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
4. When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container.

For more detail lecremedelacrumb

PUMPKIN SPICE HI-HAT CUPCAKES

INGREDIENTS

FOR THE PUMPKIN SPICE CUPCAKES:

1. 1 Spice cake mix or carrot cake mix
2. ½ cup International Delight Pumpkin Pie Spice Creamer
3. ½ cup vegetable oil
4. 3 large eggs
5. 8 oz pumpkin puree (1 cup), not pumpkin pie filling
6. 1 tsp pumpkin pie spice or cinnamon

FOR THE PUMPKIN SPICE FROSTING:

1. 12 oz unsalted butter at room temperature
2. 18 oz powdered sugar (4.5 cups)
3. Pinch of salt
4. 1 cup International Delight Pumpkin Pie Spice Creamer at room temperature
5. 2 tsp vanilla extract
6. Orange and yellow food coloring I used Americolor brand

TO ASSEMBLE:

1. 3 cups thick salted caramel sauce (the thick kind in the jar, not the squeeze bottle)
2. 12 oz semi-sweet chocolate finely chopped
3. 2 TBSP vegetable oil
4. Decorative sprinkles if desired

INSTRUCTIONS

TO MAKE THE PUMPKIN SPICE CUPCAKES:

1. Fill 24 cupcake cavities with paper liners. Preheat the oven to 350 F.
2. Combine all the ingredients for the cupcakes and mix on medium speed for 1-2 minutes, then scrape down the bottom and sides of the bowl well. Scoop the batter into the cupcake pans, filling each about 2/3 full.
3. Bake the cupcakes for 20-22 minutes, until the tops spring back when lightly pressed. Cool completely before decorating.

TO MAKE THE PUMPKIN SPICE FROSTING:

1. Combine the butter and powdered sugar in the bowl of a large stand mixer fitted with the paddle attachment. Mix them together on low speed, then gradually raise the speed to medium and beat it for 4 minutes, until the mixture is white and fluffy.
2. Add the salt, creamer, and vanilla extract. Beat on low speed until the liquids are incorporated. It is normal for the mixture to look separated (and, frankly, weird and chunky) at this stage. Once the liquid is mixed in, gradually raise the speed to medium and beat for another 4 minutes, until the frosting has come together, is smooth and glossy, and holds firm peaks.
3. Mix in a few drops each of orange and yellow food coloring, until you get a pumpkin color you are happy with. Transfer some of the frosting to a piping bag fitted with a large round tip.

TO ASSEMBLE:

1. Use a sharp paring knife to cut a cone-shaped hole out of the top of the cupcakes. Scoop a spoonful of salted caramel sauce into the hole, coming almost all the way to the top. Cut the bottom off of the cupcake cone, and replace the top of the cupcake on top of the caramel.
2. Once all of the cupcakes are filled, pipe the frosting on top in one big decorative swirl. I like to do about four loops but you can make your swirls bigger or smaller. When all of the cupcakes are frosted, place them on a baking sheet and freeze them for 20 minutes, or refrigerate them for at least 30 minutes. You just need the frosting to be very, very firm when dipping!
3. While you wait for the frosting to chill, make the chocolate glaze. Combine the chopped semi-sweet chocolate and the vegetable oil in a medium bowl, and microwave in 30-second increments until melted. Whisk until smooth. Allow to cool until the glaze is barely warm to the touch, but still very fluid.
4. Transfer some of the glaze to a tall, narrow glass—a measuring cup works well for this purpose. Hold a chilled cupcake by the base and dunk it in the chocolate glaze, making sure that the chocolate covers all of the frosting on top. Lift it out of the glaze and hold it over the cup, letting the excess glaze drip back into the cup.
5. While the glaze is still wet, add sprinkles to the top if desired. Once all of the cupcakes are dipped, refrigerate them to set the glaze. The chocolate glaze will get soft and tacky at room temperature, so it’s recommended that you keep them in the refrigerator until shortly before serving. I do like to let them sit at room temperature for 5-10 minutes before serving, so the frosting isn’t quite so cold. Enjoy!

For more detail www.sugarhero.com

Red Velvet Cupcakes Recipe

Ingredients

Red Velvet Cupcakes

1. 1/2 cup butter, softened to room temperature
2. 3/4 cup granulated sugar
3. 2 eggs, separated
4. 1 1/4 cups all-purpose flour
5. 1 Tbsp. cornstarch
6. 1 Tbsp. cocoa powder
7. 1 1/4 tsp baking powder
8. 1/4 tsp baking soda
9. 1/4 tsp salt
10. 1/2 cup buttermilk
11. 1/2 tsp distilled white vinegar or apple cider vinegar
12. 1 tsp vanilla extract
13. 1/4 cup sour cream
14. 1 Tbsp. red food coloring, liquid
15. Pillsbury Pastry Bag - Cream Cheese 16oz or homemade cream cheese frosting (recipe linked below)

Instructions

1. Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
2. With a standing mixer or hand mixer, whisk egg whites until soft peaks form (white, foamy, and very soft). Set aside.
3. In the bowl of a standing mixer or with a hand mixer, beat butter until light and fluffy, about 1-2 minutes. Add in sugar, and beat until well combined and all sugar granules have dissolved.
4. Next, add in egg yolks, one at a time, beating well after each addition. Set aside.
5. In a separate bowl, sift all-purpose flour, cornstarch, cocoa powder, baking soda, and salt together. Set aside.
6. Mix buttermilk, vinegar, and vanilla extract together.
7. Alternately add flour mixture and buttermilk mixture to the butter mix, beginning and ending with flour, mixing until just combined. You do not want to over mix the batter.
8. Add in sour cream and food coloring, and mix until just combined.
9. Fold in egg whites, until the white is no longer visible.
10. Fill each muffin cup about 3/4 of the way full.
11. Bake for 15-16 minutes, or until a cake tester comes out clean.
12. Allow to cool. Frost cupcakes with Pillsbury Pastry Bag.
13. If desired, I crumbled up one cupcake and used those crumbles to decorate the tops of each cupcake (totally optional).

For more detail www.alattefood.com

STRAWBERRY CUPCAKES {SOFT & MOIST}

image credit cakewhiz.com

INGREDIENTS

1. 1/2 cup Butter Unsalted, Room temperature
2. 3/4 cup Granulated sugar
3. 1 Egg Large
4. 2 Egg whites Large
5. 1/2 cups Strawberry puree
6. 1/4 cup Buttermilk
7. 1 tsp Vanilla extract
8. 1/2 tsp Strawberry extract Optional
9. Pink gel food coloring
10. 1 2/3 cups Cake flour
11. 3/4 tsp Baking powder
12. 1/4 tsp Baking soda
13. 4 cups Strawberry buttercream frosting
14. 12 Strawberries Washed and patted dry

INSTRUCTIONS

1. In a large mixing bowl, cream together butter and sugar until light and fluffy.
2. Mix in eggs until smooth.
3. Add strawberry puree, buttermilk, vanilla extract, strawberry extract, pink gel coloring and mix until smooth.
4. In a separate mixing bowl, whisk together cake flour, baking powder and baking soda.
5. Dump this dry mixture into the wet mixture and mix until just combined. Do not over-mix!
6. Pour batter into cupcake liners.
7. Bake at 350 degrees for about 20 minutes or until an inserted toothpick in the center comes out clean.
8. Allow the cupcakes to cool down completely. Then, frost them in icing and decorate with a strawberry! Enjoy!

For more detail cakewhiz.com

gluten free chocolate cupcakes

image credit veggiebalance

ingredients:

1. 1/2 cup cocoa powder
2. 1/2 cup + 2 Tablespoons gluten-free baking flour
3. 1/2 teaspoon baking soda
4. 1 teaspoon baking powder
5. 1/4 teaspoon salt
6. 2 eggs, room temperature
7. 1/4 cup cane sugar
8. 1/4 cup brown sugar
9. 3 Tablespoons butter or DF option, melted
10. 1/2 teaspoon vanilla extract
11. 1/2 cup unsweetened almond milk
12. 1 teaspoon apple cider vinegar
13. Low-Sugar Vanilla Buttercream Frosting Recipe

directions:

1. Preheat oven to 350 degrees F
2. Prepare muffin pan with baking cupcake liners.
3. In a small bowl combine almond milk, vinegar.
4. In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder, salt, sugar, brown sugar.
5. Make a well. Add eggs, vanilla extract, butter, and milk/vinegar mixture. Whisk together until fully incorporated.
6. Spoon 2 Tablespoons into each cupcake liner. (This works phenomenally)
7. Bake 21-24 minutes until toothpick comes out clean.
8. Allow to fully cool before piping on frosting.

For more detail veggiebalance