Cupcakes
Cupcakes just might be a near-perfect dessert. It tastes like cake, is (obviously) similar to cake, but a lot easier to share.
Check out these six yummy cupcake recipes and try a few of them. There are Red Velvet Mini Cupcakes, Gingerbread Cupcakes with Cardamom Cream Cheese Frosting, and several other cupcake recipes to choose from. Enjoy!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1-1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
CHOCOLATE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING
This came from Brett Moore, who wrote for The Spruce Eats. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes; Makes 12 cupcakes
To view this online, click here.
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preparation:
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, who wrote for The Spruce Eats. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
Unfortunately, the link that I had no longer works. But this is so yummy, I wanted to include it while giving credit to Nichelle for coming up with this decadent yumminess (yes, decadent yumminess is the technical term!).
Note: If you're a vegetarian, I know that marshmallows are technically not vegetarian fare. I Googled marshmallow fluff and the closest I came to any ingredient list is that it does contain egg whites. I also discovered that there's a vegan equivalent called Ricemellow Creme by Suzanne's Specialties. I had never heard of it until checking out the marshmallow cream, so I can't say yea or nay about it. However, I'm thinking that I need to check it out so that I can let you know what I think. If anyone has used Ricemellow Cream – or anything else by Suzanne's Specialties – let me know, and I pass along your comments (unless you'd rather I don't; just let me know “this is for your info only”). In the meantime, I'll keep this recipe here.
Ingredients
Devil’s Food Cupcakes
1-3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1-1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1-1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1-1/2 cup lite whipped topping
1-1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
Check out these six yummy cupcake recipes and try a few of them. There are Red Velvet Mini Cupcakes, Gingerbread Cupcakes with Cardamom Cream Cheese Frosting, and several other cupcake recipes to choose from. Enjoy!
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
RED VELVET MINI CUPCAKES
This comes from The Food Network and begins, “Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.”
Total: 1 hr; Active: 20 min; Yield: 48 mini cupcakes (2 cupcakes per serving); Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/red-velvet-mini-cupcakes-recipe
Ingredients
1-1/2 cups white whole wheat flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
3/4 cup canola oil
3/4 cup granulated sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1/2 cup lowfat (1-percent) buttermilk
1 teaspoon baking soda
1 teaspoon distilled white vinegar
Nonstick cooking spray, for coating ice cream scoop
8 ounces reduced-fat cream cheese, at room temperature
1 cup confectioners' sugar
Directions
Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
CHOCOLATE BEAN CUPCAKES
This is from the July/August 2005 issue of Vegetarian Times (page 41). Makes 12 servings.
To view this online, click here.
Ingredients
Cupcakes
1/3 cup soy margarine, melted
1-1/4 cups granulated sugar
2 large eggs or 1/2 cup egg substitute
2 tsp. vanilla extract
2 Tbs. grated orange zest, optional
1 15.5-oz. can black beans, drained, rinsed and pureed
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
2 tsp. baking powder
Frosting
1/2 cup soy margarine
2 cups confectioners' sugar
4 Tbs. frozen orange juice concentrate, thawed
12 chocolate kisses
Preparation
Preheat oven to 375F. Line 12 cupcake tins with paper liners.
To make Cupcakes: Using electric mixer on high, beat margarine, sugar and eggs for 3 minutes, or until thick and creamy.
Fold vanilla extract and orange zest, if using, into puréed beans. In small bowl, whisk together cocoa powder, flour and baking powder.
Fold egg mixture into beans, then fold flour mixture into beans by thirds. Fill cupcake tins two-thirds full. Bake 20 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove, and cool on rack.
Meanwhile, to make Frosting: Using electric mixer, beat margarine until smooth. Beat in confectioners’ sugar then juice concentrate until smooth. If too stiff, add 1 tsp. water at a time. Tint with food coloring, if desired. Top each cupcake with 2 tsp. frosting and a candy kiss.
GINGERBREAD CUPCAKES WITH CARDAMOM CREAM CHEESE FROSTING
This came from Brett Moore, who wrote for The Spruce Eats. He wrote, "I love the taste of warm gingerbread, especially around the holidays. Cardamom is a wonderfully fragrant spice that goes well with gingerbread. If you don't care for cardamom, you can substitute allspice or cinnamon. Reprinted with permission from The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram (McMeel 2009)." Prep Time: 15 minutes; Cook Time: 20 minutes; Makes 12 cupcakes
To view this online, click here.
Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/2 teaspoon vanilla
1/2 cup boiling water
1 teaspoon baking soda
1-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon dried lemon zest
1/4 teaspoon salt
Cardamom Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1-1/2 cups confectioners’ sugar
1/2 teaspoon vanilla
1 tablespoon fresh lemon juice
2 teaspoons dried lemon zest
1 teaspoon ground green cardamom
Preparation:
Preheat the oven to 350°F and grease 12 standard-size muffin cups or line them with paper cups. Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture.
Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl. Whisk the flour mixture into the molasses mixture until the batter is combined.
Spoon the batter into the prepared muffin cups. Bake the cupcakes until a toothpick inserted in the center of one or two of the cupcakes comes out clean, about 20 minutes.
While the cupcakes are baking, make the frosting. Cream together the cream cheese and the sugar in a medium mixing bowl until light and fluffy. Beat in the vanilla. Add the lemon juice, lemon zest, and cardamom and beat until fluffy and smooth. Chill the frosting in the refrigerator until ready to use.
Remove the cupcakes from the oven and allow them to cool for 5 minutes before removing them from the pan. Place the cupcakes on a rack to cool for 30 minutes. Spread the cream cheese frosting generously over the cooled cupcakes.
DEVIL’S FOOD MARSHMALLOW CUPCAKES
This comes from Nichelle Stephens, who wrote for The Spruce Eats. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.
“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.
“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.
Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes
Unfortunately, the link that I had no longer works. But this is so yummy, I wanted to include it while giving credit to Nichelle for coming up with this decadent yumminess (yes, decadent yumminess is the technical term!).
Note: If you're a vegetarian, I know that marshmallows are technically not vegetarian fare. I Googled marshmallow fluff and the closest I came to any ingredient list is that it does contain egg whites. I also discovered that there's a vegan equivalent called Ricemellow Creme by Suzanne's Specialties. I had never heard of it until checking out the marshmallow cream, so I can't say yea or nay about it. However, I'm thinking that I need to check it out so that I can let you know what I think. If anyone has used Ricemellow Cream – or anything else by Suzanne's Specialties – let me know, and I pass along your comments (unless you'd rather I don't; just let me know “this is for your info only”). In the meantime, I'll keep this recipe here.
Ingredients
Devil’s Food Cupcakes
1-3/4 cup all-purpose flour
3/4 cup natural cocoa powder
2/3 cup boiling water
1 cup buttermilk
1-1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
3 large eggs
2 tsp pure vanilla extract
Cream Filling
3/4 cup confectioners' sugar
3 tbsp unsalted butter, room temperature
1 tbsp heavy cream
1/2 cup of marshmallow fluff
1/2 tsp pure vanilla extract
Chocolate Ganache
1 cup of dark chocolate candy melts
6 tbsp of heavy cream
Preparation
Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.
In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.
Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.
Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.
To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.
Using a paring knife or an apple corer, create a hollow about 1-1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.
To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.
Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.
BROWNIE CUPCAKE BITES
This is from a Weight Watcher's emailing list from y-e-a-r-s ago, and began, “These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.”
At the time this was sent, it had a points value of 3 per serving.
Servings: 24; Preparation Time: 12 min; Cooking Time: 14 min; Level of Difficulty: Easy
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1-1/2 cup lite whipped topping
1-1/4 oz candy corn, about 24 pieces
Directions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
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