CANDY CUPCAKES
Rich chocolaty cupcakes include a cream cheese surprise. Get kids in on the fun by letting them help decorate. ‐Mrs. Walter Jacobson, Ashland, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 1-1/2 dozen.
Number Of Ingredients 26
Steps:
- In a large bowl, beat the sugar, water, oil, eggs, vinegar and vanilla until combined. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups half full., For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in the egg, salt and food coloring. Fold in chocolate chips. Drop by heaping tablespoonfuls into the center of each cupcake. , Bake at 350° for 20-25 minutes or until a toothpick inserted into cake part of cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and food coloring. Add enough milk to achieve desired consistency. Frost cupcakes. , Poke shoestring licorice pieces into marshmallows to create antennae; insert into cupcakes. Use candies to decorate alien faces. Store in the refrigerator.
Nutrition Facts : Calories 404 calories, Fat 17g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 255mg sodium, Carbohydrate 61g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
VANILLA SOUR CREAM CUPCAKES
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
- Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
- The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
- Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.
COTTON CANDY CUPCAKES RECIPE - (4.2/5)
Provided by á-25101
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees fahrenheit. Line a muffin pan with paper liners and set aside. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, egg, yolks, and vanilla and beat until smooth. Scrape the bowl to make sure it's combined, then stir int he cotton candy until evenly distributed (do not over mix). Place two tablespoons of batter in each of the paper liners int he prepared muffin pan. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
CHOCOLATE CANDY CORN CUPCAKES
My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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