Ray's' 4th of July Firecracker Cupcakes.

You can cook Ray's' 4th of July Firecracker Cupcakes using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ray's' 4th of July Firecracker Cupcakes

1. Prepare 1 box of Red velvet cake mix (ur choice).
2. You need 1 of star candy mold.
3. You need of whip topping.
4. Prepare 1 quart of heavy whipping cream.
5. It’s 1 box of white chocolate instant pudding mix.
6. It’s 2 tsp of sugar.
7. You need of topping.
8. You need 1 cup of blue melting chocolate.
9. Prepare 1 bag of Pull apart twizzler candy.
10. It’s 1 of sprinkles.

Ray's' 4th of July Firecracker Cupcakes step by step

1. Start by baking cupcakes of choice of flavor. I used red velvet & added a touch of red food coloring, and a teaspoon of cocoa power (optional) bake as directed let cool.
2. Melt your chocolate as directed add to star candy molds. Store into fridge to let harden.
3. Cut the twizzler into 1-2 inch pieces. Pull apart slightly to create firecracker apperance..
4. Make ur whip topping adding all ingredient to a mixer on high speed till thickened..
5. Now frost ur cupcakes as you like add chocolate stars and twizzler firecracker candies and sprinkles as desired..

holy-moist chocolate cupcakes. The best, super moist chocolate cupcakes ever. Made from scratch with cocoa powder, perfectly fluffy with a domed top and way better than a Moist Chocolate Cupcakes Recipe. This is the be all, end all, of chocolate cupcake recipes.

Made from simple everyday ingredients, this easy Basic chocolate cupcakes which are, indefinitely, anything but basic. This is a solid base recipe that serves as a jumping off point for many others. The best moist chocolate cupcakes with chocolate frosting made with melted chocolate! You can have holy-moist chocolate cupcakes using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of holy-moist chocolate cupcakes

1. Prepare 2 1/2 cup of all-purpose flour.
2. It’s 1/3 cup of cocoa powder.
3. Prepare 1/2 cup of granulated sugar.
4. You need 1/4 cup of brown sugar.
5. You need 1 tsp of baking soda.
6. Prepare 1/2 tsp of salt.
7. You need 1/4 tsp of chili powder.
8. Prepare 3/4 cup of water.
9. It’s 1/4 cup of JD.
10. Prepare 1/3 cup of vegetable oil.
11. Prepare 2 tbsp of red wine vinegar.
12. Prepare 1 tbsp of vanilla extract.
13. You need 1/2 cup of custard.
14. It’s 2 cup of frosting.

Looking for a moist chocolate cupcake recipe? This recipe is made in one bowl, and is frosted with a delicious chocolate buttercream. I use it in place of dutch-processed cocoa to really give these moist chocolate cupcakes a beautiful color, and to intensify the taste! These are the best chocolate cupcakes.

holy-moist chocolate cupcakes instructions

1. preheat oven to 325℉.
2. sift all dry ingredients to mix.
3. measure and stir all wet ingredients to mix.
4. add wet ingredients to dry ingredients mix till just combined.
5. bake @ 325℉ for 12-18 mins, check @ 15 with toothpick.
6. let them cool completely (snatch one to try, no one will know!).
7. apple core the center out, spoon in some store bought or home made yummy custard.
8. do a pretty frosting swirl on top as you like~.
9. duh! enjoy 😀 keep one for yourself in the kitchen, bc they are gotta be a goner when you turn around to grab something else for everyone~ no one will remember to save you one. Lol~.

They are perfectly moist and insanely chocolaty, topped with a supreme fudge chocolate frosting. If the frosting is still somewhat grainy, switch to the whisk. The cupcakes are extremely moist and full of chocolate flavor. I like to frost these with a simple whipped cream frosting. I hope you give these cupcakes a try and let me know what you think in the comments below.

Orange and Cream Cheese Cupcakes.

You can have Orange and Cream Cheese Cupcakes using 10 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Orange and Cream Cheese Cupcakes

1. It’s 120 grams of ●Cake flour.
2. You need 1 tsp of ●Baking powder.
3. It’s 10 grams of ●Cocoa powder.
4. It’s 1 of Egg.
5. It’s 60 grams of Granulated sugar.
6. Prepare 40 grams of ■Butter (unsalted).
7. Prepare 60 ml of ■Milk.
8. You need of For the filling:.
9. It’s 80 grams of Kraft Philadelphia Cream Cheese.
10. Prepare 40 grams of Candied orange peel.

Orange and Cream Cheese Cupcakes step by step

1. Sift together the ● ingredients. Bring the eggs to room temperature. Heat the oven to 180℃..
2. <Filling> Briefly microwave the cream cheese to soften. Mix in the orange peel..
3. Combine the ■ butter and milk. Microwave for about 40 seconds to melt the butter. Microwave for longer if necessary..
4. In a separate bowl, beat the eggs and add the sugar. Use a hand mixer to whip until pale and thick..
5. Gradually stir the melted butter into the egg mixture a little at a time..
6. Fold in the sifted ingredients with a rubber spatula. The batter is complete..
7. Fill 6 muffin cups a little less than halfway. Spoon in balls of the filling from Step 2..
8. Pour the remaining batter on top. Bake for 25 minutes at 180℃..

Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes. Try these dairy free Chocolate Cupcakes for an easy, vegan, delicious, and lactose-free recipe! Especially ones that are dairy-free, vegan, and still taste this good. (Am I right?) These cupcakes are rich, decadent and incredibly easy to prepare and transport, which makes them perfect for kids'. Gluten free and vegan carrot cake that contains no oil!

I made it into cupcakes and threw in some dairy free chocolate chips and they were awesome. This cake turns out very well–not too dry, not too dense, and with enough chocolate taste. A vegan chocolate cupcake recipe from Isa Chandra Moskowitz and Terry Hope Romero. You can have Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes

1. You need of Vegan, Vegetarian, Egg and dairy free chocolate cake/cupcakes.
2. Prepare 1 1/2 cup of flour.
3. It’s 1 cup of sugar.
4. You need 2/3 cup of cocoa powder.
5. It’s 1 tsp of baking soda.
6. It’s 1 1/2 tsp of vanilla flavouring (not extract).
7. You need 1/2 cup of oil.
8. You need 1 cup of cold water.

These are tender, perfect, and all-around wonderful chocolate vegan cupcakes. Change the look and flavor by topping with any frosting, glaze, or filling you like (Vegan Fluffy Buttercream Frosting is especially. I'm so happy to include a recipe for the most delicious cupcakes ever for anyone who might have a dairy allergy: Dairy Free Chocolate Cupcakes. No Egg Chocolate Cupcakes Eggless Chocolate Cake No Mixer Needed!

Egg and dairy free Vegan and Vegetarian chocolate cake/cupcakes instructions

1. Combine ingredients..
2. Put into tin/cake cases..
3. Bake in the oven at 375 for 20-30 minutes..
4. Frost/decorate as you desire. I would usually use: Betty Crocker Chocolate BUTTERCREAM STYLE ICING or Betty Crocker Chocolate Fudge Icing and icing sugar. But feel free to use whatever you like!.
5. Voilà! God willing all is well! ).

Make vegan cupcakes with buttercream topping using dairy-free and egg-free ingredients. They make the perfect treat for afternoon tea or a mid-morning snack. Divide between bowls and colour with different food colourings until you get desired strength. Spoon or pipe onto the cooled cupcakes. Cakes & Mini Cakes Chocolate Cakes Gluten Free Cakes Vegan Cakes Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan.

Fudge Swirled Oreo Bottom Cheesecake Cupcakes.

You can have Fudge Swirled Oreo Bottom Cheesecake Cupcakes using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fudge Swirled Oreo Bottom Cheesecake Cupcakes

1. Prepare 18 of double stuff Oreos.
2. You need 2 (8 oz) of packets cream cheese.
3. You need 1/2 cup of sugar.
4. It’s 2 of large eggs.
5. It’s 1/2 cup of sour cream.
6. You need 1/2 tsp of vanilla extract.
7. It’s pinch of salt.
8. You need of Hot fudge sauce (If do not want to make you can use Nutella).
9. You need 1/2 cup of butter.
10. It’s 1/3 cup of unsweetened cocoa powder.
11. Prepare 2/3 cup of milk chocolate chips.
12. You need 2 cups of sugar.
13. You need 1 (12 oz) of can evaporated milk.
14. Prepare 1 tsp of vanilla extract.

Fudge Swirled Oreo Bottom Cheesecake Cupcakes instructions

1. Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one..
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side..
3. To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat..
4. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly..
5. Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!.
6. Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix..
7. Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!.

Broken Glass Cupcakes.

You can have Broken Glass Cupcakes using 14 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Broken Glass Cupcakes

1. Prepare of Cupcakes.
2. It’s 1 can of white frosting.
3. It’s 1 box of Red Velvet Cake mix.
4. Prepare of Sugar Glass.
5. Prepare 2 cup of water.
6. It’s 1 cup of light corn syrup.
7. You need 3 1/2 cup of white sugar.
8. Prepare 1/4 tsp of cream of tarter.
9. You need of Edible Blood.
10. Prepare 1/2 cup of light corn syrup.
11. Prepare 1 tbsp of cornstarch.
12. Prepare 1/4 cup of water, or more if needed.
13. Prepare 15 dash of drops of Red Food coloring.
14. It’s 3 dash of drops of Blue food coloring.

Broken Glass Cupcakes instructions

1. Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners. Divide cake batter between lined cupcake tins. Bake according to box instructions. Let cool and frost cupcakes with white frosting.
2. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300°F (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300°F, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet. Or anything hard.
3. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect..

Quick Italian Cream Cupcakes. Italian Cream Cake holds the distinction of being the only thing on Earth that will compel me to buy a bag of shredded flake coconut, which, until I f. Everything that's wonderful about Italian Cream Cake.but in cupcake form! Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.

Line your muffin pans with cupcake liners, or spray with Pam. Back to my sister… she absolutely loves Italian Cream Cake and she had had it before quite a few times and she assures me that this one tastes great!! Without further delay… here's my recipe for Italian Cream Cheese Cupcakes. You can cook Quick Italian Cream Cupcakes using 14 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Quick Italian Cream Cupcakes

1. Prepare of Cupcake Ingredients.
2. Prepare 1 packages of 16.25 oz. White cake mix with pudding.
3. It’s 3 of egg whites.
4. Prepare 1 tsp of almond extract.
5. Prepare 1 1/4 cup of buttermilk.
6. It’s 1/4 cup of vegetable oil/canola oil.
7. It’s 1 1/2 cup of sweetened coconut, divided.
8. You need 1 cup of chopped pecans, divided.
9. It’s of Cream Cheese Frosting.
10. You need 1 packages of cream cheese, softened.
11. It’s 1/2 cup of butter, softened (1 stick).
12. You need 4 of to 6 cups sifted powdered sugar.
13. You need 1 tsp of vanilla extract.
14. Prepare 1 tsp of almond extract.

While cupcakes are baking, prepare the icing. Cream together cream cheese and butter. Other Tags: Quick & Easy For Kids. A family recipe for Italian Cream Cake is transformed into snowball cupcakes, a perfect dessert for Winter events.

Quick Italian Cream Cupcakes instructions

1. Preheat oven to 350. Fill cupcake tin with liners and set aside..
2. In a medium skillet over medium heat, add 1/2 cup of coconut.(Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown. This can take about 5-10 minutes. Also, keep in mind that if you are using sweetened coconut it tends to brown faster so keep a close eye on the browning process. Once brown, set aside to cool..
3. Mix first five ingredients until well incorporated. Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping..
4. Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full..
5. Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven once done and allow to cool completely before frosting..
6. For the cream cheese frosting- In a stand mixer (or a regular hand held mixer will do fine) beat the cream cheese and butter until well combined and smooth..
7. Add the sifted powdered sugar one cup at a time until all the sugar is incorporated. Add in the almond and vanilla extracts until smooth and creamy..
8. Frost cupcakes once cooled or pipe on frosting using a piping bag and tip. Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!.

I am excited to kick off a new year and share one of my family's favorite recipes for Italian Cream Cake. This is a family recipe that has been around for as. To make Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. How To Make Tiramisu-Tiramisu Cupcakes-Cream Cheese Desserts. This Italian Cream Cake with pecans and cream cheese frosting is not to be missed, especially for those southerners out there!

Chai Cupcakes.

You can cook Chai Cupcakes using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chai Cupcakes

1. You need 1 box of Devils food cake mix.
2. It’s 1 tsp of vanilla extract.
3. Prepare 2 tsp of chai spice mix (see my other recipe).
4. You need 1 of buttercream frosting:.
5. It’s 2 of egg whites.
6. It’s 1/4 cup of granulated sugar.
7. You need 1 1/2 sticks of butter (12 oz) room temp.
8. You need 6 tbsp of honey.
9. It’s 1/4 tsp of ground cinnamon.

Chai Cupcakes step by step

1. Set oven to 350.
2. Prepare according to cake mix directions add vanilla and chai spice..
3. Pour batter into lined cupcake tins..
4. Bake according to cake mix directions..
5. Prepare buttercream by mixing all ingredients together until smooth..
6. Frost cooled cupcakes and sprinkle with chai spice..

Meatloaf Cupcakes W/ Mashed Potato Frosting.

You can cook Meatloaf Cupcakes W/ Mashed Potato Frosting using 17 ingredients and 22 steps. Here is how you cook it.

Ingredients of Meatloaf Cupcakes W/ Mashed Potato Frosting

1. It’s of meatloaf mix:.
2. You need 2 lb of lean ground beef or turkey.
3. Prepare 6 tbsp of tomato paste.
4. Prepare 3/4 cup of beef broth.
5. Prepare 2 large of eggs.
6. You need 2 cup of quick cook oats.
7. It’s 1/2 cup of fine diced onion.
8. You need 1 1/2 cup of shredded cheese of choice.
9. Prepare 1 tsp of salt.
10. You need 3/4 tsp of ground black pepper.
11. Prepare of topper:.
12. You need 9 tbsp of tomato ketchup.
13. Prepare of potato frosting:.
14. Prepare 3 lb of bag idaho potatoes.
15. Prepare 4 oz of cream cheese.
16. Prepare 4 tbsp of butter or margarine.
17. It’s 1 cup of shredded cheese of choice.

Meatloaf Cupcakes W/ Mashed Potato Frosting instructions

1. Preheat oven to 350°F.
2. In a large bowl mix together all meatloaf mix ingredients with clean hands until combined well!.
3. Prepare 9 jumbo muffin cups with non stick baking spray..
4. Fill muffin cups to the rim with meatloaf mix. Pack it down well!.
5. Top each one with the topper! 1tbl. Ketchup per meatloaf cupcake..
6. Bake in oven for about 45-50 minutes or until internal temp reaches 160°F.
7. Meanwhile while that's cooking, peel and boil potatoes as you normally would for mashed potatoes..
8. When fork tender drain from water and return to pot..
9. Beat in butter and cream cheese until creamy. U don't want lumps for this one..
10. Stir in cheese. And set aside to cool for a few moments..
11. Prepare a piping bag with your favorite tip or ziplock bag with a small hole cut in corner..
12. Fill bag with mashed potatoes. And set aside..
13. When meatloaf is done drain any grease and let it rest for 10-15 minutes..
14. Pop meatloaf cupcakes out the tin and place onto serving plate…
15. Pipe the potatoes as u would normal frosting in any design or manner you choose on top of meatloaf cupcake..
16. You will have leftover potatoes. Just serve them with meal..
17. Serve your meatloaf cupcakes hot and enjoy!.
18. Tips from me to u:.
19. I used motz cheese for both meatloaf and potatoes the motz I used was infused with oregano. But u can use any type of cheese you wish. Just use the same cheese in meatloaf and in potatoes so flavors don't clash. :).
20. Makes 9 jumbo meatloaf cupcakes. Wich will serve 5-9 people depending on how big of an eater you are..
21. They do reheat well! So great for lunch the next day!.
22. Feel free to use your favorite meatloaf recipe in place of this one!.

White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting.

You can cook White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting using 18 ingredients and 17 steps. Here is how you achieve it.

Ingredients of White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting

1. Prepare of CUPCAKES.
2. You need 1 1/2 cup of cake flour.
3. Prepare 1 tsp of baking powder.
4. You need 1/4 tsp of salt.
5. It’s 1/3 cup of unsalted butter, at room.temperature.
6. Prepare 3/4 cup of granulated sugar.
7. Prepare 2 of large eggs.
8. Prepare 4 oz of white chocolate, chopped.
9. Prepare 1 tsp of vanilla extract.
10. Prepare 1 cup of milk, whole, or any percent you have.
11. It’s of WHITE CHOCOLATE WHIPPED CREAM FROSTING.
12. Prepare 3/4 cup of heavy whipping cream.
13. You need 8 oz of white chocolate, chopped.
14. Prepare of THE CHICKS EASTER DECORATIONS.
15. It’s 1 cup of sweetened coconut flakes.
16. It’s of yellow food coloring, for frosting and coconut, gel or liquid food color, wnatever you have.
17. You need 20 of mini M&M's.
18. It’s 12 of pink small jelly beans.

White Chocolate Cupcakes with White Chocolate Whipped Cream Frosting instructions

1. Preheat oven to 325. Line 12 standard cupcake tins with paper liners. I used yellow liners go make the chicks.
2. In a bowl whisk the flour, baking powder and salt.
3. In a another bowl melt the white chocolate in the microwave just untill smooth.
4. In a large bowl beat the butter and sugar until light and fluffy.
5. Add eggs one at a time, then vanilla and then the white chocolate beating until smooth.
6. Stir in the flour mixture, alternating with milk untill combined.
7. Divide batter evenly between the 12 cupcake tins.
8. Bake about 20 minutes just until a toothpick comes out clean Cool 5 minutes in pan then remove to a wide excl to cool completely.
9. MAKE WHITE CHOCOLATE WHIPPED CREAM FROSTING.
10. Have the chopped white cnocolate in a large bowl. Heat cream until hot either in microwave or on stovetop. Pour hot cream over chocolate, let sit a minute then stir until smooth add drops of yellow food coloring now to make the frosting yellow for the chicks decoration. Chill uncovered until cold at least 1 hour.
11. Beat cold white chocolate cream until light and fluffy.
12. MAKE COLORED COCONUT FOR CHICKS HAIR.
13. In a small bowl, mix 1 tablespoon water with a drop or two of yellow food color, add coconut and mix until.it's uniform in color, place on a plate to dry about 1 hour.
14. FINISH AND DECORATE CUPCAKES.
15. Frost cupcakes with white chocolate frosting.
16. Add coconut on top for chicks hair.
17. Place 2 M&Ms of the same color for eyes and 1 jelly bean for the nose.