Any great cupcake recipes?
My friend has a sweet tooth AND MAIN loves cupcakes. I want a great cake recipe (or maybe something a little greedy “side”!) For, since his birthday is approaching in a few weeks. Ideas? (He was completely in love with a store in Austin, TX called Hey Cupcake, but we live about 15 hours drive away and not comparable bakery here – otherwise you just ordered some!)
Any cupcake or cake recipe you use add a cup of sour cream to it and they will be super moist and delicious.
Cappuccino Chocolate Cupcakes
1 package (18-1/4 ounces) of your favorite dark chocolate cake mix
1-1/3 cups of strong brewed or instant coffee, at room temperature
3 whole eggs
1/3 cup vegetable oil or melted butter
1 container (16 ounces) of vanilla frosting
2 tablespoons of coffee liqueur
Additional coffee liqueur (optional)
Grated chocolate*
Chocolate-covered coffee beans (optional)
*Grate half of a 3 or 4-ounce milk, dark espresso chocolate candy bar on the large holes of a grater.
Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with foil or paper baking cups.
Beat cake mix, coffee, eggs and oil with electric mixer at low speed for 30 seconds. Beat at medium speed for about 2 minutes.
Spoon batter into prepared muffin cups, filling 2/3 full. Bake 18 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cupcakes to racks; cool completely.
Combine frosting and 2 tablespoons liqueur in small bowl; mix well. Frost and sprinkle with grated chocolate. Garnish with chocolate-covered coffee beans, if desired.
http://southamericanfood.about.com/od/desserts/r/choccupcakes.htm
dulce de leche cupcakes!!
Go to cooks.com they have lots of stuff there!
Bittersweet chocolate cupcakes
Here is one of my favorite cupcakes. A pinch of cinnamon adds interest and warmth
More like individual flourless chocolate cakes, these cupcakes would make a sophisticated dessert for a dinner party. They are delicate and may crumble on top, but don’t worry, since they’re served upside — down with a glaze spread over them.
Ingredients
24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
5 large eggs
3 large egg yolks
1 cup sugar
scant teaspoon ground cinnamon
1/2 cup whipping cream
1/2 stick unsalted butter, cut into pieces
Method
Preheat oven to 375°
Lightly butter eighteen 1/3-cup muffin cups
Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.
Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.
Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.]
Serve cupcakes glaze side up
I make this in cake form all the time, and everyone loves it. Don’t put too much batter in the muffin cups so there’s enough room for the sauce. You may want to use the metal muffin cups so it doesn’t soak into the muffin cup. I generally double the icing. If there’s some left over, spoon it over some vanilla ice cream.
ROMAN APPLE CAKE
1 c. shortening
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. honey
2 eggs
2 1/2 c. flour
4 c. apples, chopped
Dash of salt
1 tsp. baking powder
2 tsp. cinnamon
1 c. butter milk
Beat all of the above together, except the apples in a large bowl. Fold in the apples. spoon into muffin cups. Bake at 350 degrees for 45 minutes. Remove from oven and cool.
ROMAN APPLE CAKE ICING:
1/4 c. brown sugar
1/4 c. honey
1 tsp. vanilla
1/4 c. butter
1/4 c. cream
Place all ingredients into a pan and boil until thick. Pour over cooled cake.
this is the way i know to make delicious cup cakes(they are so satisfying for sweet toothed pepol )becuz i have a big one so try it if ya like
Peanut Butter Chocolate Brownie Cupcakes
Homemade peanut butter and chocolate cupcakes. Mini cakes made from all-purpose flour, eggs, vanilla, butter, sugar, peanut butter and chocolate. Makes 9 cupcakes.
Ingredients -
2/3 cup Semi-Sweet Chocolate Chips
1/4 cup Butter
3/4 cup Granulated Sugar
2 large Eggs
1 teaspoon Vanilla
1/2 cup All-Purpose Flour
Peanut Butter
Preparation:
1.Preheat oven to 350 F.
2.In medium bowl, melt semisweet chocolate and butter in microwave, stirring once.
3.Stir sugar, eggs and vanilla into chocolate mixture.
4.Stir in all-purpose flour.
5.Line muffin tin with 9 paper cupcake liners.
6.Divide batter between the 9 liners.
7.Put a teaspoon of peanut butter in the center of each.
8.Bake 20 minutes. Remove muffin tin to wire rack.
Zucchini Cupcakes 1 1/2-2 dozen
3 eggs
1 1/3 cups sugar
1/2 cup vegtable oil
1/2 cup orange juice
1 teaspoon almond extract
2 1/2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 cups zucchini
In a bowl beat eggs, sugar, oil, orange juice and extract. Combine dry ingreients add to the egg mixture and mix well. Add zucchini and mix well. Fill greased or paper lined muffin cups two thirds full. Bake at 350
5 for 20-25 minutes or until cupcakes test done. Cool for 10 minutes befoe removing to a wire rack.
Caramel Icing
1 cup brown sugar packed
1/2 cup butter or marjarine
1/4 cup milk
1 teaspoon vanilla
1 1/2-2 cups confectioners sugar
Combine brown sugar, butter and milk in a saucepan, bring to a boil over medium heat. Cool to lukewarm. Gradually beat in confectioner’s sugar until frosting reaches spreading consistency. Frost cupckes.