Timeline Photos. Timeline Photos. Lemonade Cupcakes with Fresh Raspberry Frosting. The owl cupcake Oreo eyes have it. Joe's Molten Marshmallow-Chocolate Cakes Recipe. Chocolate Pudding Cupcakes with Strawberry Centers (Sweetheart Cupcakes) I made these for my boys (and my daughter, too - can't leave anyone out!)
And they were ALL GONE within 20 minutes of me putting them on the table. Super easy to make, super delicious, and super cute when you cut one in half! Ingredients: 1 package cake mix, chocolate 1 package strawberries, cleaned and hulled 1 package pudding, chocolate Fresh mint sprigs,optional but awesome Directions: 1. 2. 3. 4. 5. We call them 'Sweetheart Cupcakes' because I made them for my sweethearts, and because the strawberry looks like a little symbol of love...before they started to shove them into their mouths, that is. ;)
Peanut Butter Fudge Coffee Ice Cream Cupcakes. Big picture.
That’s what these are… big picture cupcakes. As in, make-these-for-someone-you-really-really-REALLY-like big picture cupcakes. Or like… try to think about the big picture when you stop to pump gas into your car, decide to do a good deed for yourself and throw away some random gum wrappers, water bottles, receipts and um, the remnants of about 16 granola bars while you’re fueling up and then proceed to THROW YOUR CAR KEY into the trash can along with everything else. The trash can at the gas station. Only one of the dirtiest places on Earth. But don’t worry… try to think big picture. 11/17/08. In honor of FHE night we ALWAYS have a special treat and so I thought I would share some of our favorites.
Banana Split Cups Ingredients: 1 package 18oz refrigerated ch.chip cookie dough 2/3 cup M&M's the mini baking bits 1 banana cut into 18 slices and halved chocolate syrup your favorite ice cream whipped topping. Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination.
The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. While you can’t really taste the beer in the cupcakes (it serves as more of a flavor enhancer for the chocolate), you can definitely taste the alcohol in the filling and the frosting.
Cream Filled Chocolate Cupcakes. Also known as Hostess Cupcakes! Hostess cupcakes iced with Hot Chocolate Butter. Oh. My.Yum. Mint Chocolate Chip Cupcakes. Mudslide Cupcakes. Caramel All the Way. Now, don’t be hatin’, I didn’t mean to do it!
I know you’re either gonna love or curse me for these. Sometimes a girl just needs her sugar hit, that’s my excuse for these outrageously good cupcakes and I’m sticking to it. That and the fact it was a rainy day when I baked them and I was bored. Boredom has never been so riveting, lemme tell you that! Cupcakes are by far my favorite—they’re not too big, not too small, just enough to satisfy those pesky cravings I have now and then. I topped them with a simple Dulce de Leche cream cheese frosting because, like the title says, they had to be caramel all the way. Lemon Caramel: 4 tbsp sugar zest from 1 big lemon. Pink Lemonade Cupcake Recipe. Pink Lemonade Cupcakes makes 22-24 regular size cupcakes For the cake batter: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup oil (canola or vegetable), 1 3/4 cup water, 1/2 teaspoon vanilla extract, 2 teaspoons vinegar, juice and zest from 1 lemon.
In a bowl mix together all the dry ingredients (flour, sugar, baking soda, salt) and zest. In a separate bowl combine the wet ingredients (water, oil, vanilla extract, vinegar and lemon juice). Slowly stir the wet ingredients into the dry until just combined and no lumps are left in the batter. Pour batter (this will be very wet batter) into lined baking cups, 2/3 full. For the frosting: 2-3 sticks of softened butter, 1 1/2 to 2 cups powdered sugar, juice from 1/2 lemon (OR 1/2 teaspoon lemon extract) and a few drops of red food coloring. With an electric mixer, beat the softened butter until creamy. Thanks so much for sharing your amazing recipe, Emma!