Chocolate Candy Cane Cupcakes

Ingredients:

• 5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided
• 1 (18.25 ounce) package (2 layer size) chocolate cake mix
• 1 (3.9 ounce) package JELL-O Chocolate Instant Pudding
• 4 eggs
• 1 cup BREAKSTONE'S Sour Cream
• 1/2 cup oil
• 1/2 cup water
• 6 small candy canes, crushed, divided
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

1. Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.
2. Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.
3. Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.

These cupcakes are not too common but from the people that make them they all seem to enjoy them. These would be great cupcakes to make especially on the occasion of christmas because they involve candy canes and those are the candies that we use for decoration during christmas. Be creative and use random things to makes cupcakes fun!

Chocolate Cream Cheese Cupcakes

For the cupcakes:

• 3 tablespoons unsalted butter, melted
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 oz cream cheese
• 1 egg
• 1/2 teaspoon pure vanilla extract
• generous 1/3 cup potato flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon milk

Preheat the oven to 350 C. In a bowl, stir together the butter and cocoa powder, then stir in the sugar.  Add the cream cheese and beat in.  Beat in the egg, then stir in the vanilla extract.  Add the flour, baking powder, and baking soda and stir together.  Stir in the milk. Spoon the mixture into the paper liners and bake in the preheated oven for about 16 minutes until risen and a skewer inserted in the center comes out clean.  Transfer to a wire rack to cool.

To Decorate

• 1 oz bittersweet chocolate, plus extra to decorate
• 5 oz cream cheese
• 1/3 cup confectioners sugar, sifted
• 1/4 teaspoon pure vanilla extract

To decorate, put the chocolate in a heatproof bowl set over a pan of gently simmering water.  Do not let the bowl touch the water.  Leave until almost melted.  Remove from the heat and let cool for about 10 minutes. Beat together the melted chocolate, cream cheese, sugar and vanilla extract until creamy, then spread the frosting on top of the cupcakes.  Using a vegetable peeler, make chocolate shavings and scatter on top of the cupcakes.
makes 12

These cupcakes are unique in the certain way that they contain cream cheese and if you love cream cheese then this is a great recipe for you to try. Also, this is a healthy recipe if you make it gluten-free. share with your friends and show them your new off the chart recipe.

Spanish Orange Syrup Cupcakes

For the cupcakes:

• 2 medium, seedless sweet oranges, peeled and roughly chopped
• 1/2 cup (1 stick) sweet butter
• 1 cup superfine sugar
• 2 eggs
• 1/2 cup semolina
• 1/2 cup almond meal
• 1/2 cup self-rising flour

For the syrup

• 1 peeled orange rind, from cupcake recipe
• 1/2 cup superfine sugar
• 1 cup water

Instructions:

Preheat the oven to 325F (160C).  Place 12 paper baking cups in a muffin pan.  In a saucepan, cover the oranges with water.  Simmer until tender about 15 minutes.  Cool.  Drain the oranges and puree in a food processor.  In a bowl, beat the butter and sugar with an electric mixer until light.  Slowly beat in the eggs.  Stir in the rest of the ingredients, along with the orange puree, until well combined.  Spoon the mixture into the cups.  Bake for 35 minutes.  Remove pan from the oven and cool.

To make syrup, thinly slice the orange rind, removing the pith.  Cut the orange rind into thin strips.  In a pan, bring the sugar and water to a simmer, stirring to dissolve the sugar.  Add the orange strips and boil uncovered for 5 minutes, or until tender.  Spoon the syrup onto each cupcake.  Store in an airtight container for up to 2 days.

makes 1 dozen

This is something unique to the Spanish ways of making a cupcake. yes, its really sweet because of the syrup but the orange gives it a unique flavor. enjoy eating alone or even with milk as a party dessert. Don't be shy to try something new every once in a while, you never know if you will like it or not.

Raspberry Trifle Cupcake

Ingredients:

1 stick unsalted butter, at room temperature

1/2 cup granulated sugar

2 eggs

1 cup self-rising flour

1 1/3 cups raspberries, halved

Preheat the oven to 350F.

Beat the butter and sugar together in a bowl until pale and fluffy, then beat in the eggs, one at a time.  Sift the flour into the mixture and fold in, then fold in the raspberries.
Spoon the mixture into the paper liners and bake in the preheated oven for 18 minutes until risen and golden and a skewer inserted in the center come out clean.  Transfer to a wire rack to cool.

To decorate

• 1 tablespoon kirsch
• 1/4 cup heavy cream
• 1/2 cup fresh custard sauce
• 7 oz raspberries and red currants, or other seasonal berries of your choice

To decorate, prick each cupcake all over with a skewer and pour 1/4 teaspoon kirsch over each one, allowing it to soak into the cupcake.  Whip the cream, then fold in the custard sauce and spoon on top of the cupcakes.  Top each cupcake with raspberries and red currants, or seasonal berries of your choice

Have fun making these cupcakes, get creative and decorate it whith whichever berries you wish. Afterall, you are going to eat them:)

Classic Carrot Cupcake with Orange Cream Cheese Frosting

Ingredients

• 1 (9 ounce) pkg frozen sliced carrots
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs, beaten
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 1/2 cup pecans or walnuts

Directions:
Preheat oven to 350 degrees.  Cook carrots according to pkg directions until tender.  Drain & mash in a large bowl.  Add sugar, oil & eggs, beat well.  Mix flour, baking soda, cinnamon & salt.  Beat into carrot mixture.  Stir in chopped nuts.  Pour batter into cupcake pan lined with baking cups.  Bake 20 minutes or until a toothpick inserted comes out clean.  Cool and frost.
Ingredients for Frosting

• 1 pkg (8 ounces) cream cheese, at room temperature
• 8 tbsp (1 stick) butter, at room temperature
• 3 cups confectioners sugar, sifted
• 2 tbsp fresh orange juice
• 1 tbsp grated orange zest (from 1 orange)

Frosting Directions:
Blend cream cheese & butter in a large mixing bowl on low speed until combined.  Stop the machine & gradually add the sugar, blending with the mixer on low speed until the sugar is well combined.  Then add the orange juice & zest to the mixture.  Increase the mixer speed until the frosting lightens & is fluffy, about 1 minute.  Use at once to frost your cupcakes.
Makes approx. 23 cupcakes.

If you are a carrot lover then you will most likely enjoy this recipe with a passion. Also if you enjoy cheesecakes then this will be a great way to enjoy. And if you dont like frosting then its not necessary to put it but its waaaay better with frosting. In addition its a great cupcake to make during the summer to bring your energy up. Hope you enjoy!!! :)

Choc Honeycomb Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder
• 2 tablespoons dutched cocoa powder

For The Honeycomb Filling…

• 5 ounces semi sweet chocolate
• ¼ cup heavy cream
• 1 teaspoon honeycomb flavoring

For The Honeycomb Topping…

• 2 ounces melting chocolate
• 1 packet of honeycomb

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and cocoa and mix for a further minute.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated
oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

Melt the semi sweet chocolate over a double boiler until almost melted, heat cream in a saucepan until it just
starts to boil, then pour over chocolate and mix until smooth then stir in honeycomb flavoring.

Allow filling to cool to a piping consistency, then cut a small hole in the center of each cupcake and dig out
with a spoon. Discard the center and pipe a cone of the chocolate honeycomb filling then place the chopped
honeycomb pieces around the outside.

Melt remaining chocolate over a double boiler, and then drizzle chocolate across the honeycomb to hold in
place.

This is a good cupcake to make if you enjoy honeycomb, if you do not then i dont recommend this cupcake. Also if you dont enjoy things that are really sweet I wouldnt reccomend it because it is really sweet and you probably wont enjoy it as much as someone who loves sweets.

Mochaccino Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• 1 teaspoon baking powder
• 1 tablespoon hot water
• 2 tablespoons dutched cocoa powder
• 1 tablespoon granulated coffee

For The Coffee Butter Cream…

• 6 ounces unsalted butter softened
• 8 ounces of powdered sugar
• ½ teaspoon salt
• 2 teaspoons granulated coffee
• 2 teaspoons hot water

For The Whipped Cream…

• ½ cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon gelatin
• 2 teaspoons hot water
• 1 teaspoon vanilla

For The Topping…

• Cocoa Powder
  

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes

colour. (generally 2 minutes) Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15

seconds between each addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Dissolve coffee and cocoa powder in hot water and stir through the batter.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated

oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a

few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla and salt.

Dissolve coffee in hot water and add then mix with an electric mixer until light and fluffy.

Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with

the peppermint butter cream

To make stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the

cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour the

cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks

start to form.

Cover the tops of the cool cupcakes with whipped cream and sprinkle with cocoa powder.

The topping is the specialty of this cupcake. it takes some time to make but worth making. Enjoy!