Cheesecake Stuffed Cupcakes INGREDIENTS 1 box chocolate cake mix, plus ingredients called for on box 12 frozen, plain 1" cheesecake squares 1 c. unsalted butter, softened 2 1/2 c. powdered sugar 3/4 c. cocoa powder 2 tsp. vanilla extract Pinch kosher salt 1/4 c. heavy cream, plus more if needed Rainbow sprinkles, for decoration
DIRECTIONS 1. Preheat oven to 350° and line a 12-cup muffin tin with cupcake liners. 2. In a large bowl, prepare cupcake batter according to package directions. Fill half the muffin tin with batter, then place a piece of cheesecake in the center. Cover with more batter and bake for 25 minutes. Let cool completely. 3. Meanwhile, make frosting: In a large bowl using a hand mixer, beat butter, powdered sugar, cocoa powder, vanilla, and salt until light and fluffy. Beat in heavy cream (adding more by the tablespoon until consistency is creamy but can hold peaks). 4. Pipe cupcakes with frosting and decorate with rainbow sprinkles.
Cookie Dough Cupcakes INGREDIENTS FO R THE COOK IE DO UG H
1/4 c. unsalted butter, softened 1/2 c. light brown sugar 1 tsp. pure vanilla extract 1/2 tsp. kosher salt 3/4 c. all-purpose flour 2 tbsp. whole milk 1/3 c. mini chocolate chips FOR THE FROSTING 1 c. (2 sticks) unsalted butter, softened 3 1/2 c. powdered sugar 3 tbsp. whole milk 1 tsp. pure vanilla extract 1 pinch kosher salt Mini chocolate chips, for garnish Mini chocolate chip cookies, for garnish
DIRECTIONS 1. Preheat oven to 350° and line two muffin tins with 20 cupcake liners. 2. In a large bowl, prepare batter according to package directions. Pour batter into prepared liners then bake until golden, about 20 minutes. Let cool completely, then scoop out the middle of each using a melon baller or teaspoon. 3. Meanwhile, make cookie dough: In a large bowl using a hand mixer, beat together butter, brown sugar, vanilla, and salt until light and creamy. Add flour, beating on low until fully combined. Beat in milk then fold in chocolate chips. 4. Scoop a heaping teaspoon of cookie dough into each cupcake. Press to flatten the top. 5. Make frosting: In a large bowl using a hand mixer, beat together butter and half of the powdered sugar until smooth. Beat in the milk, vanilla, salt, and the rest of the powdered sugar until light and fluffy. Transfer to a piping bag fitted with a large, round tip. 6. Pipe stuffed cupcakes with vanilla frosting. Garnish each with more mini chocolate chips and a mini cookie.
Moscato Cupcakes INGREDIENTS 1 box white cake mix 1 3/4 c. Moscato, divided 1 c. (two sticks) unsalted butter, softened 4 c. powdered sugar, divided 1 tsp. pure vanilla extract pinch of kosher salt pink food coloring White nonpareils, for decoration
DIRECTIONS 1. Preheat oven to 350° and line one muffin tin with 12 cupcake liners. 2. In a large bowl, mix cake mix with 1½ cups Moscato. Bake according to package directions and let cool completely before frosting. 3. Meanwhile, make Moscato frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Moscato. 4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls, and color one with 3 drops pink food coloring. 5. Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip. Pipe frosting onto cooled cupcakes and garnish with nonpareils.
Campfire Cupcakes INGREDIENTS 1 box Devil's food cake mix, plus ingredients called for on box 1 1/2 c. butter, softened 6 c. powdered sugar 2 tsp. pure vanilla extract 1/4 c. heavy cream pinch of kosher salt Orange and yellow food coloring Pretzel sticks, for decoration 48 mini marshmallows 24 toothpicks, for decoration
DIRECTIONS 1. Preheat oven to 350° and line two cupcake pans with cupcake lines. 2. Prepare cake batter according to package instructions and divide between cupcake pans. Bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cupcakes cool completely. 3. In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered
sugar and beat until combined, then add vanilla, heavy cream, and salt and beat until combined. 4. Divide buttercream between two bowls and dye one bowl of buttercream orange and the other yellow. 5. Alternating between orange and yellow, fill a large piping bag fitted with a large star tip. Pipe swirled buttercream onto each cupcake. 6. To decorate, arrange pretzel sticks, standing up, around the buttercream to look like sticks in a bonfire. Skewer two mini marshmallows onto each toothpick and stick a toothpick into each cupcake. Serve immediately.
Frappuccino Cupcakes INGREDIENTS 1 box chocolate cake mix 3 large eggs 1/3 c. vegetable oil 1 c. brewed coffee 1/2 c. mini chocolate chips 1 c. butter, softened 5 c. powdered sugar 1/4 c. heavy cream 1/4 tsp. espresso powder Pinch of kosher salt Shaved chocolate, for garnish Chocolate syrup, for drizzling
DIRECTIONS 1. Preheat oven to 350° and line two standard cupcake pans with cupcake liners. 2. In a large bowl, combine cake mix, eggs, vegetable oil, and coffee. Stir until well combined then fold in chocolate chips. Divide between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 18 minutes.
3. Let cupcakes cool in the pans for 10 minutes then transfer to a cooking rack to cool completely. 4. Make frosting: In a large bowl, combine butter and about half of the powdered sugar. Using a hand mixer, beat until the mixture is smooth, then add the rest of the powdered sugar, heavy cream, espresso powder, and salt. Beat until the mixture is fluffy, then transfer frosting to a pastry bag fitted with a large star tip. 5. Pipe frosting onto cooled cupcakes. Garnish with chocolate shavings and drizzle with chocolate syrup.