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Snickers at Midnight Cupcakes
01:46 May 25 2011
Times Read: 612

Snickers at Midnight Cupcakes



What do you do when that midnight craving for peanut butter and chocolate hits?

Indulge in a devil’s food cupcake topped with a melted Snicker’s candy bar! These

rich cupcakes are a sinful treat that are perfect for those late-night snack attacks when

nothing but chocolate will do! Bake these ahead of time and store in the freezer…if you

can resist.

Ingredients:

1/2 cup butter, room temperature

2 cups sugar

3 large eggs

3/4 cup full fat sour cream

1 tsp vanilla extract

2 cups all purpose flour

2 tsp baking soda

1/2 tsp salt

1/4 cup unsweetened Ghirardelli cocoa powder

2-oz dark chocolate (preferably Ghirardelli)

1 cup water, boiling

½ cup creamy peanut butter

Directions:

Preheat the oven to 350 degrees F and line two 12-cup cupcake pans. Cream the

butter and sugar together in a large bowl until light and fluffy. Slowly beat in the eggs

one at a time until batter becomes smooth. Stir in the sour cream and vanilla extract

until well combined.

In a separate bowl, combine the flour, baking soda and salt. Scoop half of the flour

mixture into the butter mixture until smooth, then add remaining flour until well

combined. In another small bowl, stir the cocoa powder together with the dark

chocolate pieces and boiling water until melted Slowly stir in the creamy peanut butter

until combined. Pour the mixture into the batter until smooth and even. Pour the

chocolate batter into cupcake liners and bake for approximately 15 minutes until cake

springs back to the touch. Cool completely before frosting with…

Devil-Made-Me-Do-It Chocolate Buttercream Frosting

Combine ½ cup butter, ½ cup unsweetened Ghirardelli cocoa powder, 2 ½ cups

powdered sugar, ¼ cup whole milk and 1 teaspoon vanilla extract in small bowl until

creamy and smooth. Add more milk until frosting reaches desired consistency. Frost the

cupcakes and top with a miniature Snicker’s bar. Enjoy!

Dulce de Leche Cupcakes
01:45 May 25 2011
Times Read: 613

Dulce de Leche Cupcakes



If you’re a fan of dulce de leche cakes or the classic Spanish flan, this is the cupcake for

you! These rich cupcakes are made with a dense caramel base and are best served

with scoop of caramel ice cream and melted caramels. Whip these up for an evening

of entertaining for a royal treat!

Makes 12 cupcakes

Ingredients:

3 ½ oz (approx. ¼ cup) white chocolate chips

1/3 cup fresh butter

2/3 cup brown sugar

¼ cup golden syrup

2/3 cup 2% milk

1 cup all-purpose flour

1/3 cup self-rising flour

1 egg, beaten

Directions:

Preheat the oven to 330 degrees F and line the cupcake pan with 12 liners. Mix the

chocolate, butter, sugar, syrup and milk together in a small saucepan on medium heat

until chocolate and butter are completely melted. Stir constantly to prevent burning,

and allow the chips to melt. Remove the batter from the heat and allow to cool for 10-

15 minutes.

In a separate bowl, sift the flour together. Slowly add the flour to the caramel mixture.

Stir in the egg mixture until well combined. Pour the batter into the cupcake liners and

bake for approximately 30 minutes until cakes spring back slightly to the touch. Transfer

cakes to a wire rack and allow to cool before frosting.

*Ideal serving: Top microwaved cupcakes with a scoop of caramel-flavored ice cream

and a caramel candy topper for an indulgent treat you’ll be raving about for weeks

Strawberry Dreams Cupcakes
01:44 May 25 2011
Times Read: 614

Strawberry Dreams Cupcakes



Head off to the dreamy strawberry fields with these rich and flavorful delights. The

cupcakes are great for summer time when you want something richer than angel food

cake for dessert. This recipe also makes a great cake base for an English trifle or other

desserts that call for pound cake.

Makes approximately 3 dozen Regular Sized Cupcakes

Ingredients:

1 cup fresh butter, softened

2 cups sugar

4 eggs

4 cups all-purpose flour, sifted

1 tsp. vanilla

1/2 teaspoon baking soda

1 cup whole milk

Preheat the oven to 350 degrees F. Cream the butter and sugar together in

small bowl until well combined. Add eggs one at a time and beat until smooth.

Add the flour and baking soda, then add ¼ cup milk slowly while beating at

slow-medium speed. Pour in the vanilla and stir thoroughly. Pour into cupcake

liners until 2/3 full and bake for 30 minutes until cakes spring back slightly to the

touch. Cool on wire racks, then top with…

Strawberry Vanilla Frosting:

Cream 1 stick (1/2 cup) softened butter until smooth. Add 1 cup powdered

sugar and ½ pound of freshly cut strawberries to the mixture. Beat until smooth,

then add ½ teaspoon vanilla. Add 1-2 tablespoons of ½ and ½ to the mixture

until it can be spread consistently.

M&Ms Fantasia Cupcakes
01:43 May 25 2011
Times Read: 615




M&Ms Fantasia Cupcakes

There’s something so innocent about M&Ms, especially when you top of some

cupcakes with white frosting and a handful of the yummy crunchy candies. However,

this recipe gives you a new excuse to hit the candy aisle; the M&Ms are in the filling,

giving you a chance to treat the cupcake eater with something special. These are

great for party night or anytime you need an M&M fix.

Batter:

3 cups all-purpose flour

2 cups sugar

2/3 cup Ghiardelli cocoa

2 teaspoons baking soda

1 teaspoon salt

2 cups ice cold water

2/3 cups vegetable oil

2 tabelspoons white vinegar

2 teaspoons vanilla extract

Filling:

8 oz.. Philadelphia cream cheese, softened

1/3 cup granulated sugar

1 egg

1/8 tsp. salt

1 cup baking M&Ms/M&M Minis

Preheat the oven to 350 degrees F and line 2 muffin tins with liners (recipe makes about

36 cupcakes). Set aside.

For the scrumptious filling: Combine the cream cheese, sugar, egg and salt in small

mixing bowl and beat on medium speed until smooth. Stir in the M&Ms and set aside in

the refrigerator to firm up.

For the batter: Combine the flour, sugar, cocoa, baking soda and salt in a large mixing

bowl. Slowly add the water ¼ cup at a time, along with the oil, vinegar and vanilla and

beat on medium to high speed until smooth. The batter will be slightly watery, but will

thicken in a few minutes. Fill the paper liners with the batter until 2/3 full. Add 1-1.5

tablespoons of cream cheese filling to the center of each (filling will sink slightly during

baking). Bake for 20-25 minutes until center of cupcake cracks slightly. Cool before

frosting with vanilla frosting.

Peanut Butter Chocolate Brownie cupcakes
01:19 May 25 2011
Times Read: 616

Peanut Butter Chocolate Brownie

Cupcakes



Chocolate and peanut butter, the perfect couple. When you’re having a serious

Snickers craving or just want to indulge in a decadent treat, whip up a batch of

these addictive cupcakes to satisfy that sweet tooth!

Makes 9 Large or 12 Regular Cupcakes

Ingredients:

2/3 cup Ghirardelli Semi-Sweet Chocolate Chips

1/4 cup Fresh Butter

3/4 cup Granulated Sugar

2 large Eggs

1 teaspoon Vanilla

1/2 cup All-Purpose Flour

½ cup Crunchy Peanut Butter

Directions:

Preheat oven to 350 F and line a cupcake pan with 9 large cupcake liners. Melt the

chocolate and butter in the microwave in a medium bowl. Stir until chocolate is

melted and the mixture is smooth. Slowly stir in the eggs, sugar and vanilla until well

blended. Stir in the flour and set aside. Pour the batter into the cupcake liners and add

a dollop of peanut butter into the middle of each one. Bake for 20 minutes and leave

to cool on a wire rack.

Chocolate Peanut Butter Frosting

Cream ½ cup peanut butter and 1/3 cup unsweetened Ghirardelli cocoa powder in a

small bowl. Slowly add 2 ¾ cups powdered sugar, ¼ teaspoon salt and 1 teaspoon

vanilla extract until blended. Beat in ½ cup half and half until creamy and smooth. Top

each cooled cupcake with a generous heap of frosting and finish with miniature

Reese’s peanut butter cup.