Chocolate Sour Cream Cupcakes

I made these for dessert after our Sunday dinner today. Delicious!

1 package plain devils food cake mix
2 tablespoons unsweetened cocoa powder ( I will say that this gives your batter a more bitter taste- kind similar to dark chocolate so you may want to only put one tablespoon of cocoa powder or plan to add 1/4 C of sugar to your batter if you add 2 tablespoons and feel it is a little strong of a taste.
1 cup sour cream
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon pure vanilla extract

Preheat your oven to 350 degrees and line your cupcake pans (cupcake liners) or spray your pans with cooking spray if you don't want to use liners.

Mix all of these things together in a mixing bowl and then pour the batter into the lined cupcake pans, filling each cupcake line three quarters of the way full. Place the pans in the oven.

Bake the cupcakes for 28-30 minutes. The cupcakes are done when lightly pressed with your finger and a toothpick inserted in the center comes out clean. After 5 minutes remove your cupcakes and place them on a wire rack to cool- it should take about 15 minutes.

During this time you can prepare the Chocolate sour cream or Chocolate cream cheese frosting.

Chocolate Sour Cream Frosting

4 tablesppons of butter
3 oz of semisweet Chocolate finely chopped
1/2 c sour cream
2 1/4 cups confectioners sugar (powdered sugar)
2 tablespoons hot water
1 teaspoon pure vanilla extract

Place butter and chocolate in saucepan and melt over low heat 3-4 minutes. Stir the mixture until the chocolate is melted and smooth. Let cool slightly and then stir in the sour cream.

Transfer the mixture to a lartge mixing bowl. With an electric mixer on low speed and half the powdered suger and 1 tablespoon of hot water, mix it well. Then add remaining powdered sugar and water and continue mixing until the frosting comes together into a spreadable consistency without lumps. Stop the machine, add the vanilla and blend well, 30 seconds.

Use at once on the cake or cupcakes of your choice.


Chocolate Cream Cheese Frosting

1 package cream cheese
1 stick (1/2) cup of margerine or butter
1/2 cup unsweetened cocoa powder
1 teaspoon pure almond or vanilla extract
4 cups powdered sugar

Soften your cream cheese and butter in the microwave for 30 seconds and when soft add the cocoa powder and the almond or vanilla extract (I used the vanilla extract because I thought the flavor would go better with the sour cream chocolate cupcakes)

Gradually add in the 4 cups of powdered sugar- but I didn't use all 4 cups- so add them until you have the consistency that you like- if the mixture is too thick you can add a few drops of milk to help thin it out a bit.

Frost your cupcake or cake! Enjoy!

Brownie Batter Chocolate Fudge Cupcakes

I found this on one of my favorite blogs to read
www.kevinandamanda.com
I can hardly wait to make these beauties!!! Chocolate, Chocolate and more chocolate! Yummmm!

BROWNIE BATTER

1/4 cup butter, melted
1/3 cup fat-free sweetened condensed milk
1/3 cup milk
1 (18.25 oz) box devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight.

CUPCAKES

1 (18.25 oz) box devil’s food cake mix
1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
2 cups mini semi-sweet chocolate chips

Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

FROSTING

5 sticks butter, softened
8 oz powdered sugar
1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
a pinch of table salt
1.5 cups light corn syrup
2 tsp vanilla extract
16 oz milk chocolate chips

Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Makes & frosts 36 cupcakes.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Get ready for the pumpkin recipes! They are my favorite so I collect them like crazy!

This one came from
T.D.F.Recipes (To Die For)
http://rachelleunderwood.blogspot.com/ She has wonderful recipes go visit her blog! :)

1 cup all-purpose flour


1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1 (8oz) pkg cream cheese

1 lb powdered sugar (more or less)

1 tsp pumpkin pie spice

1/4 c butter, softened

1 tsp vanilla extract


Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. For the frosting, combined softened cream cheese, with softened butter, whip together until smooth. Add powdered sugar gradually, while beating. Add vanilla, and pumpkin pie spice. Adjust the sweetness of frosting you your taste, add more powdered sugar if needed. Spread frosting on cupcakes, be generous.

Cream Filling for Cupcakes

I found this recipe on a great website! Go check it out- tons more cupcake recipes there!
http://www.evilshenanigans.com/2009/02/cream-filling-for-cupcakes/

Make your favorite cupcakes- whether that be from scratch or from a box- as directed.


Cream Filling Enough to fill and decorate 24 cupcakes

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the water and whip well.

Yum Yum! Hostess Cupcakes, move over- these are even better- if that is possible! :)