My Heavenly Mint Cupcake With Fudge Filling Recipes

Steps:

• 1. Prepare cake mix as directions state. Heat oven to 350 degrees In a cupcake pan fill each paper cupcake holder 2/3 full of batter and top with a rounded spoonful of hot fudge sauce. Bake as directed. Let cool and frost.
• 2. Create different flavors like Yellow or white cake and caramel ice cream topping. Caramel cake with caramel ice cream topping Chocolate cake with chocolate mint ice cream topping Chocolate cakewith cherry juice with hotfudge topping and a cherry in each cup cake

Steps:

• 1. Preheat oven to 350. Line cupcake pan with 12 liners.
• 2. Mix according to directions on the box.
• 3. Fill liners 3/4 full and bake 20-25 minutes. They may not look done, if they are firm to the touch and spring back when touched they are done, they will not pass the toothpick test. The centers are fudgey.
• 4. Remove from oven, cool in pan 5 minutes, then remove from pan onto wire racks to cool completely.
• 5. In a bowl mix butter, vanilla, peppermint, food coloring, powdered sugar and milk until smooth and of nice spreading consistency. May add more powdered sugar or drops of milk to achieve the desired consistency.
• 6. Frost cooled cupcakes...drizzle with fudge sauce or ganache if desired. And top with a andes mint candy for garnish. Recipe to follow on site for fudge sauce.
• 7. After frosting your cupcakes, store in an air tight container in the refrigerator for at least 2 hrs. This makes the cupcake even more moist and delicious!!!
• 8. Different options: Using peanut butter frosting instead of mint. then a mini reeses peanut butter cup for garnish. Vanilla or cream cheese frosting, top with a strawberry or raspberry, then drizzle with chocolate...pretty! Put chocolate chips in the batter and top with chocolate frosting for chocolate lovers! Put nearly anything in the batter...caramel filled hersey kisses tucked into each cupcake before baking is fun! Fill cupcakes with cherry pie filling after they cool and top with whipped cream, or vanilla icing and a hersey cherry kiss. OR put a teaspoon of cherry pie filling into each cupcake before baking... Just let your imagination run wild!!! Seriously, whats the worse that could happen??? You'd have a fudgey mess on your hands, so you might have to eat your cupcakes with a spoon and ice cream, that would be a tragedy! lol lol
• 9. I almost forgot! One of the favorite things kids and teens alike love that I do...I make a tower out of the cupcakes after I've frosted them, THEN drizzle with chocolate ganache or fudge sauce over the tower...I'll see if I can find a photo! :)

Steps:

• Note before you begin...my recipe reads MINT extract...this is important to get the right flavoring for this cupcake. You should use MINT extract; not peppermint, creme de menthe..or wintergreen. The Mint extract I use is 'McCormick, PURE Mint extract', and it contains in the ingredients list both oil of spearmint and oil of peppermint. This makes the cupcake unique.
• Preheat oven to 350 F. Line cupcake pans with paper liners.
• In a large mixing bowl add cake mix, water, oil, mint extract, egg whites, and sour cream. Mix on medium speed for about 2 minutes, until it is mixed well.
• Take 1 cup of the batter and place in a small bowl. To this batter add the 3 drops of green food coloring and mix well, so it looks like a medium green. Set aside.
• Take a spoon or large scoop and add the white batter to each liner to 2/3 full. After filling all the liners now take a small spoon and add equal amounts to the top of the 18 cupcakes with the green batter. Then take a knife tip and swirl the two colors so that the batter becomes two tones..green and white. YOu don't want it to turn completely green, so that is why I say SWIRL. This should fill the liners to about 3/4 full. (the cupcake to the top left in the picture here in the cupcake pan has been swirled, that is what it should look like, not solid)
• Place in oven and bake for about 18-20 minutes..test with a toothpick to see if done. Once they are done remove from oven and cool completely on a rack.
• Meanwhile as the cupcakes are cooling...take a medium bowl and chill it in the freezer for about 5 minutes along with the beaters to your mixer. Remove from freezer and add the 1 pint of whipping cream to the chilled bowl, and add the 2 T. of powdered sugar. (I use a stabilizer to keep the whipping cream from melting if cupcakes set out for any length of time). I believe there is a recipe on here as to how to make a stabilizer, I will attach it to this recipe, or you can also purchase them at any cake or candy making store). Add the stabilizer and turn mixer at the highest setting and beat until whipping cream has stiff peaks. Place in fridge until ready to frost cupcakes.
• Take a decorator's bag with a Star tip (1M)..and fill the bag with the fudge topping (do NOT heat the topping), secure the end by folding, now take the tip and insert it into the center of the cupcake about 1/2 way to 3/4 and inject the fudge topping into the cupcake by squeezing and pulling up and out of the cupcake. Do this to the remaining cupcakes.
• Clean your tip, and get a new bag..now add the whipping cream to this new bag with the star tip attached...squeeze and swirl to add the whipping cream to the top of the cupcake..(see picture above as to how it should look) Top with creme de menthe pieces. Store in refrigerator until ready to serve. Because of the stabalizer..you are able to allow them to set out without any difficulty with it affecting the whipping cream. Do not leave out over night..
• IF some of you are afraid or don't know how to use a decorator's bag or tip..then just dollop the whipping cream on with a spoon and add the mint pieces. As for filling the cupcakes with the fudge topping...cut a cone shape into the center of the cupcake fill with fudge topping and place the cone piece back onto the cupcake and frost with the whipping cream as suggested above.
• If desired..You may also add a small amount of chocolate syrup to the top of the whipping cream before adding the mint pieces..drizzle it on lightly, then add candy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper or foil liners.
• Mix cream cheese, sugar, and egg together in a small bowl for the filling. Fold in chocolate chips; set aside.
• Place butter, chocolate chips, and vanilla extract for the cupcakes in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and mixture is smooth, about 5 minutes. Remove from the heat and allow to cool slightly.
• Beat eggs in a large bowl with a whisk or an electric mixer until frothy. Beat in sugar gradually until it dissolves. Slowly beat in flour. Fold in the cooled chocolate mixture. Fill the prepared cupcake liners 1/3 full with chocolate batter. Drop a heaping teaspoon of filling onto each cupcake, then cover with a generous spoonful of batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.