Pizza Cupcakes

Here’s a fun way to have pizza in a cupcake!

Ingredients:

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1/2

cup pizza sauce

1/4

cup mini pepperoni slices

1/4

lb mild Italian sausage, cooked and drained

1/2

cup shredded mozzarella cheese (2 oz)

Directions:

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.

In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve. 

Source: pillsbury.com

Meatloaf Cupcakes

Ingredients:

Meatloaf:

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup bread crumbs
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Mashed Potatoes:

4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/4 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Garnish:

3 tablespoons chopped chives
4 pieces of bacon cooked and them chopped

Directions:

Preheat oven to 350°.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.

Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup.

Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

While the meatloaf is cooking, make the mashed potatoes.  Place potato in a saucepan; cover with water.

Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Put potatoes into a ricer for best results.  Return potato to pan. Add milk and remaining ingredients; stir with a spoon to desired consistency.  If they are not creamy enough for you, add up to 1/4 cup more milk – although they need to be stiff enough to pipe on top.

Put the potatoes into a pastry bag with a wide star tip and pipe the mashed potatoes on top of the meatloaf.

Sprinkle with bacon crumbles and chopped chives.

For a printer-friendly version of this recipe, please click here:  Meatloaf Cupcakes

Source: firstlookthencook.com

German Chocolate Cupcakes

Ingredients:

Chocolate Cupcakes:

• 4 ounces semi sweet chocolate, roughly chopped
• 4 ounces bittersweet chocolate, roughly chopped
• 1/2 cup butter, diced
• 2/3 cup milk
• 3/4 cup Imperial Sugar Light Brown Sugar
• 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 egg yolks
• 2 teaspoons vanilla extract
• 2/3 cup Greek yogurt
• 2 cups self-rising flour*
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 egg whites

Coconut Pecan Frosting:

• 3 five ounce cans evaporated milk
• 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
• 3/4 cup Imperial Sugar Light Brown Sugar
• 6 egg yolks
• 3/4 cup butter
• 1/2 teaspoon coconut extract
• 4 to 4 1/2 cups sweetened coconut flakes

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions:

1. Heat the oven to 350 F. 
2. Line 24 cupcake cups with paper liners. Set aside. 
3. In a medium size heatproof bowl add the chocolate, butter and milk. Place the bowl on top of a pot of simmering water (without touching the water) and stir with a spatula until melted, combined and smooth. Remove from the heat and set aside for 10-15 minutes to cool slightly. 
4. Stir in the sugars, egg yolks, vanilla extract and Greek yogurt. Mix to combine. 
5. Slowly fold in the flour, baking powder and salt.
6. In a separate grease-free bowl, add the egg whites and, with an electric mixer with the whisk attached, beat until firm peaks form. 
7. Gently, fold the egg whites to the chocolate mixture in three batches. 
8. Divide the batter between the prepared 24 cupcake cups and bake in preheated oven for 18-20 minutes to until a toothpick inserted in the center comes out clean.
9. Remove the cupcakes from the oven, and cool completely on a wire rack. 
10. While the cupcakes are baking, make the frosting. In a medium-size saucepan add the evaporated milk, sugars, egg yolks and butter. Cook over medium heat for 12-15 minutes or until thickened, stirring constantly. Remove from the heat and add the coconut extract, coconut flakes and pecans and stir to combine. Cool completely before frosting the cupcakes. 
11. Optional, to decorate the cupcakes use half pecans or drizzle with melted chocolate. 

IMPERIAL SUGAR INSIGHT

NOTE: If you do not have coconut extract, you can use vanilla extract.
Recipe developed for Imperial Sugar by Roxana Yawgel at Roxana's Home Baking.

Source:  imperialsugar.com

Cake Batter Rice Krispie Cupcakes

Ingredients:

Rice Krispie Treats:

6 tbs margarine* (3/4 of a stick) 3/4 cup yellow cake mix
1/2 tsp vanilla extract
3 cups Rice Krispies
1/2 10oz bag of marshmallows (5oz) 1 tbs sprinkles

Buttercream Frosting:

1/2 cup margarine* (1 stick) -room temperature
2 cups confectioners’ sugar
2 tsp vanilla 1 tsp almond milk*

Directions:

Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.
Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.
For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.
Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.
*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting.

Source:  howtoinstructions.us

Easter Basket Cupcakes

• Prep Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Servings: 24

Ingredients:

1    box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1    container Betty Crocker® Whipped fluffy white frosting

Green-colored sour candy separated into strips

Jelly beans or other desired candies

Directions:

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3 Frost with frosting. Use candy strips for handle on each. Decorate with candy as desired. Store loosely covered.

Expert Tips:

Make your fun Easter Basket Cupcakes even cuter! Pick up fun foil or fancifully decorated muffin cup liners at cake decorating or party supply stores.

To make basket handles the same size, use the handle from the first basket to measure the length for the rest.

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Source:  bettycrocker.com

PEEPS® Chick Surprise-Inside Cupcakes

• Prep Time: 30 minutes
• Total Time: 1 hour 25 minutes
• Servings: 24

Ingredients:

1        box Betty Crocker™ SuperMoist™ yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1        cup assorted mini candy-coated chocolate candies, jimmies or confetti candy sprinkles

1        container Betty Crocker™ Rich & Creamy frosting (any flavor)

Green food color

Green colored decorating sugar

24      yellow PEEPS® brand marshmallow chicks

Directions:

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake as directed on box for cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3 Using melon baller, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candies.
• 4 Spoon frosting into medium bowl; stir in enough food color until desired green color. Frost cupcakes with frosting; sprinkle with colored sugar. Top with yellow PEEPS® chick. Store loosely covered.

Expert Tips:

If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Source:  bettycrocker.com

Coffee Toffee Cupcakes

Ingredients:

 Cupcakes:

• 1 cup water
• 2 tablespoons instant coffee
• 1 package (16.2 ounces) Devil's Food cake mix
• 3 eggs
• 1/3 cup vegetable oil

  Ganache:

• 1/2 cup heavy whipping cream
• 2 tablespoons instant coffee
• 1 cup semi-sweet chocolate chips
• 1 package (8 ounces) English toffee bits

Directions:

1. Preheat oven to 350°F. Line muffin pan with baking cups.
2. In a small bowl, combine water and instant coffee; stir to dissolve.
3. In a large bowl, combine cake mix, coffee, eggs and oil. Beat with electric mixer on low speed for 30 seconds, scraping bowl frequently. Then, beat on medium speed for 2 minutes. Fill baking cups 2/3 full with batter.
4. Bake 16 to 18 minutes or until toothpick, inserted into the center, comes out clean. Cool cupcakes in pan 5 minutes. Remove from pan and place on cooling grid to cool completely.
5. For ganache, combine cream and instant coffee in small saucepan; stir to dissolve. Warm over medium heat until cream begins to steam; do not boil. Remove from heat and add chocolate chips; stir until smooth. Cool slightly.
6. Place 1/2 cup ganache in disposable decorating bag. Using the handle of a wooden spoon, create a small hole in the center of each cupcake; pipe in ganache. Dip tops of cupcakes in remaining ganache; lightly shake off excess. Immediately dip cupcake in toffee bits. Serve.

Makes about: 24 cupcakes

Source: bettycrocker.com

Red Velvet Elf Cupcakes

Ingredients:

1. 2 1/4 cups all-purpose flour
2. 1/4 cup unsweetened baking cocoa
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 1/4 cups sugar
6. 1/2 cup butter, softened
7. 2 eggs
8. 1 bottle (1 oz) red food color
9. 1 1/2 teaspoons vanilla
10. 1 cup buttermilk
11. 1 container Betty Crocker® Rich & Creamy cream cheese frosting
12. 12 large orange fruit gumdrops
13. 6 rolls chewy fruit snack, any flavor (from 4.5-oz box)
14. 12 small green gumdrops, cut in half
15. 12 small red gumdrops, cut in half
16. 48 semisweet chocolate chips
17. 1 pouch (7 oz) red cookie icing

Directions:

1. 1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, mix flour, cocoa, baking soda and salt. In large bowl, beat sugar, butter and eggs with electric mixer on medium speed until light and fluffy. Beat in food color and vanilla. On low speed, alternately add flour mixture and buttermilk just until blended. Divide batter evenly among muffin cups.
2. 2Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely. Set aside 1 tablespoon frosting; frost cupcakes with remaining frosting. Cut each orange gumdrop in half; shape into triangles. Place 2 pieces on each cupcake for ears. Cut each fruit snack into 4 triangles. Place 1 triangle on each cupcake for hat, folding pointed end over. With reserved frosting, attach 1 green gumdrop half to pointed end of hat. Use red gumdrops halves for nose and chocolate chips for eyes. Pipe red icing for mouth.

Source: BettyCrocker.com

Mini Spider Bites

These little cupcakes are almost too sweet to eat! Let the kids help you assemble the charmers and you can teach a science lesson, too—what a great way to teach that all spiders have eight legs! —Sara Martin

Ingredients

: 

• Miniature cupcakes of your choice
• 1 can (16 ounces) chocolate frosting
• M&M's minis
• Chocolate sprinkles
• Pastry tip—round tip #7
• 1 can (16 ounces) vanilla frosting
• Shoestring black licorice

Directions:

• Generously frost cupcakes with chocolate frosting; add M&M's for noses. Top with chocolate sprinkles.
• Insert tip #7 into a pastry bag; fill with vanilla frosting and pipe spider's eyes. Add M&M's for pupils. Cut black licorice into 2-in. pieces; attach eight legs to each cupcake. Yield: varies.

Originally published as Mini Spider Bites in Halloween Food & Fun 2009 , p27 

Breakfast Cupcakes

Ingredients:

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

Directions: 

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Perfect Chocolate Cake

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour (not self rising)
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

PERFECT CHOCOLATE FROSTING

1/2 cup (1 stick) butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

ONE-PAN CAKE: Grease and flour 13 x 9 x 2-inch baking pan. Heat oven to 350. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

Ice Cream Cone Cupcakes

Ingredients:

1 (18.25 ounce) package yellow cake mix
1 (16 ounce) package vanilla frosting
1 ounce colored candy sprinkles

Directions:

Prepare cake mix batter according to directions, or make any standard cake recipe batter (i.e. white, chocolate, etc.).

Place flat-bottomed ice cream cones in the cups of a regular muffin pan. Pour enough batter into each cone to fill from 1/2 to 2/3 full.

Bake at time and temperature as recommended for cupcakes. After they have cooled, frost with your favorite canned or home-prepared frosting recipe. Decorate with sprinkles or other decorations of your choice.