Cupcake Recipes

INGREDIENTS:   1 box (15.25 oz) chocolate fudge cake mix with puddingWater, vegetable oil and eggs called for on cake mix box2 containers (12 oz each) fluffy white whipped ready-to-spread frosting½ teaspoon purple paste food color2 tablespoons black sanding sugar½ cup purple rock candy, if desired24 creme-filled chocolate soft snack cakes         DIRECTIONS: Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups or spray with cooking spray. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling...

INGREDIENTS:   Box of Betty Crocker™ SuperMoist™ milk chocolate cake mixWater, vegetable oil and eggs called for on cake mix box1 container Betty Crocker™ Whipped fluffy white frosting1 tube (4.25 oz) Betty Crocker™ yellow decorating icing48 semisweet chocolate chips24 pieces candy corn         DIRECTIONS: Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 20 minutes.Spoon white frosting...

INGREDIENTS:   Cupcakes:4 ounces cake flour (about 1 cup)1/3 cup unsweetened cocoa1/2 teaspoon baking soda1/8 teaspoon salt3/4 cup granulated sugar 1/4 cup butter, softened 2 large eggs 1 teaspoon vanilla extract1/2 cup low-fat buttermilk1 ounce bittersweet chocolate, finelychopped and meltedIcing: 1/2 cup packed brown sugar2 tablespoons bourbon 3 large egg whites 1/2 teaspoon cream of tartar1/8 teaspoon salt1/4 cup butter, softened 1 teaspoon meringue powder1 tablespoon water1 cup powdered sugarBlack food coloring   DIRECTIONS: Preheat oven to 350°.To prepare cupcakes, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and 1/8 teaspoon salt, stirring with a whisk.Place 3/4 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed...

INGREDIENTS: 1 (12 oz.) container Cool Whip3 dozen mini Chocolate cupcakes72 mini chocolate chips36 regular chocolate chips                   DIRECTIONS:   Fit a pastry bag with a plain round tip (or use a plastic bag with a corner snipped off). Fill bag with Cool Whip. Pipe cream into peaks on each cupcake.  Position two mini chocolate chips as eyes and one regular chocolate chip as a mouth on each ghost, flat ends facing out. (Cupcakes may be refrigerated for up to 3 hours. Bring to room temperature before decorating.)Servings: 3 dozen Source:http://www.myrecipes.com/recipe/mini-ghost-cupcakes-10000001875464/   To browse cupcake...

INGREDIENTS:       10 Chocolate Cupcakes1 stick (1/4 lb.) unsalted butter1/2 cup shortening3 cups confectioners' sugar1/2 teaspoon vanilla extract1/8 teaspoon salt20 brown M&M's1 long strand black licorice25 white mini jellybeans10 mini Chocolate cupcakes1 (9 oz.) box chocolate wafers         DIRECTIONS: Beat together butter and shortening for 2 minutes. Slowly beat in confectioners' sugar. Add vanilla and salt; beat for 1 minute. Mound 1/4 cup frosting in center of top of each larger cupcake.For faces, add M&M's, pieces of licorice and halved jellybeans (see photo). For hats, dab frosting on mini cupcakes, invert and stick to chocolate wafers. Put one on each icing mound. Servings: 10 Source: http://www.myrecipes.com/recipe/skeleton-cupcakes-10000001875466/  ...