Chocolcate Suprise Cupcakes

"Rich chocolate cupcakes with cream cheese and chocolate chip center. Also known as Black Bottom Cupcakes."

PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min
Original recipe yield 24 cupcakes

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2/3 cup vegetable oil
2 cups water
2 tablespoons vinegar
2 teaspoons vanilla extract

1 (8 ounce) package cream cheese, softened
1 egg
1/2 cup white sugar
1/4 teaspoon salt
1 cup semisweet chocolate chips

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake.
Bake in the preheated oven for 25 minutes. Allow to cool

rainy day

I thought these boots are so cute!
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On a rainy day I like to bake. This look like a
great one when my zucchini is ready.
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zucchini ginger cupcakes

These delicate, lightly spiced cupcakes are reminiscent of carrot cake. Grated zucchini makes them exceptionally moist.

Active time: 15 min Start to finish: 1 hr
Servings: Makes 12 cupcakes.

Ingredients for cupcakes

1/3 cup crystallized ginger (1 3/4 oz), coarsely chopped

2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon finely grated fresh orange zest

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

2 cups coarsely grated zucchini (2 medium)

3/4 cup mild olive oil

3/4 cup mild honey

2 large eggs,

lightly beaten

1 teaspoon vanilla



For frosting

8 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1/2 cup confectioners sugar

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon finely grated fresh orange zest



Special equipment: a muffin pan with 12 (1/2-cup) cups; 12 paper liners
Preparation Bake cupcakes: Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined. Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined. Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.Make frosting: Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes. Frost tops of cooled cupcakes.

Margarita Cupcakes

Ingredients
1 package (18.25 oz. white cake mix (no pudding in the mix)
1 can (10 oz.) frozen Margarita mix, thawed (undiluted)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon grated lime zest

Yield: Makes 24 cupcakes.

Directions
Preheat oven to 350° F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer.
Stir in lime zest; mix completely.
Fill prepared pans 2/3 full.

Bake 22-24 minutes or until toothpick inserted in center of cupcake comes out clean.

Cool in pan on cooling rack 5-8 minutes.
Remove cupcakes from pan; cool completely.
Frost cooled cupcakes with icing and garnish, if desired, with a strawberry and/or lime twist.

Key Lime Cream Cheese Icing
Ingredients
8 tablespoons (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 tablespoons key lime juice
1 teaspoon key lime zest or lemon zest
4-5 cups confectioners' sugar

Yield: Makes about 3 cups icing.

Directions
In large bowl, cream butter, cream cheese, juice and zest with electric mixer until light and fluffy.
Add 4 cups confectioners' sugar, one cup at a time; continue beating until light and fluffy.
If icing is too thin add additional confectioners' sugar 1 tablespoon at a time.

Canada Day Cupcakes

Recipe @
http://www.canadianliving.com/food/o_canada_cupcakes.php

Cream Filled Cupcakes



"Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting."

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake


PREP TIME 15 Min
COOK TIME 20 Min
READY IN 50 Min

Original recipe yield: 36 cupcakes