Monday, March 19, 2012

Loads of Flavorful Mini Cupcakes

Anyone up for mini cupcake tasting?  There are 5 flavors to choose from!

I made mini cupcakes for my MOPS meeting tomorrow.  Chewy helped me "decorate" them today.

In the photo below, on the left, we have a chocolate cupcake frosted with chocolate frosting, drizzled with white chocolate and topped with semi-sweet mini chips.  On the right is a chocolate cupcake that is frosted with buttercream and drizzled with milk chocolate and topped with semi-sweet mini chips.

In the photo below, in the middle, there is a chocolate cupcake with a surprise peanut butter middle.  It is frosted with swirled chocolate and peanut butter frosting and then topped with a milk chocolate drizzle and white sugar sprinkles.

In this photo below, on the left, we have a chocolate cupcake with a mint chocolate marshmallow in the cupcake.  It is frosted with chocolate frosting and topped with a drizzle of milk chocolate and finally a mint chocolate marshmallow.  On the right we have a chocolate cupcake that was baked with a sprinkling of coconut on top.  That was topped with buttercream frosting, drizzled with milk chocolate and then topped with more toasted coconut.

Whew....sounds like a lot of work, doesn't it?  It really wasn't too bad.  I made a batch of "Chocolate Better than ????? Cake" and just put it in mini muffins cups.  I got the recipe for the cake years ago from my mom and usually make the cake in a bundt pan, but tried cupcakes this time.  They're just as good!  The recipe is at the bottom of the post.

I then made a batch of buttercream frosting and frosted the buttercream ones. Then I took out a bit of the leftover frosting and set it aside to make peanut butter frosting just by adding peanut butter.  The remaining frosting that was left in my mixing bowl was made into chocolate frosting with the addition of cocoa powder. I frosted the chocolate ones and then just filled my frosting bag with half peanut butter and half chocolate to frost the peanut butter ones.  I used a large star shaped tip to put a mound of frosting on each cupcake.
For the drizzles...I just melted either white chocolate or milk chocolate chips in a mug in my microwave.  I then put the melted chips in a baggie, cut a tiny hole in the corner, and drizzled the stuff on top.  I put the mini chips, coconut, marshmallows, and sugar sprinkles on pretty quickly because things dry or harden fast here. 

I gave a dozen and half to Chewy for her to "decorate" for our family.  Her cupcakes turned out pretty good.  Just different flavors.  Like peanut butter frosting on a mint chocolate cupcake, but it's actually kinda good!  I had three different flavors after dinner tonight!
I do have to say that I was inspired by the yummy and awesome looking cupcakes from a cupcake party that I saw a little bit back at Kevin & Amanda.  That girl knows her sweets!

Oh...for a timeline of these little things.  I made the cupcakes Sunday night, made the frosting and frosted them Monday afternoon, and these will be munched down on Tuesday morning.  Yep, I can't get things done in one day around here.  Oh...and to class up these classy cupcakes, I will be transporting and presenting them in a cardboard box.  I even wrote the flavors of the cupcakes on the box.  Most of the photos taken were of the cupcakes in their box.  Cause I'm a classy girl who keeps it real classy, just real. you have a favorite cupcake flavor combination?  Make my mouth water.

Chocolate Better than ??? Cake

1 package (18.25 oz.) Devil’s Food cake mix
1 package (3.9 oz.) chocolate instant pudding mix
1 c. (6 oz.) semisweet mini chocolate chips
1 c. sour cream
½ c. vegetable oil
¼ c. water
4 large eggs
1 t. vanilla

Preheat oven to 350 degrees. Line mini cupcake tray with paper cups.

Put in large mixing bowl:  cake mix, pudding mix, sour cream, oil, water, eggs and vanilla.  Blend with electric mixer on low speed for 1 minute.  Scrape down the sides of the bowl and increase the mixer speed to medium and beat 2-3 more minutes, scraping the sides down again if needed.  The batter should be thick and well blended.  Fold in chocolate chips until well distributed.  Fill cupcakes 2/3 full.

Bake cake until it springs back when lightly pressed with your finger and puffed looking.  Approx. 11-13 minutes.  If it deflates some when you open the oven, they need to bake a little longer.

Remove from oven and let it cool at 2-4 minutes before removing from pan.  Remove from pan and let cool on cooling rack.  Frost as desired when cool.

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