Claus Cupcakes

Edible Ornament Cupcake

Frosty the Cupcake 

Polar Bear Cubcakes

Rudolph the Red-nosed Cupcake

All of these recipes and more are available at FamilyFun.

Molten Brownie Cupcakes

Preheat oven to 400°F. Grease 12 muffin cups (11/4″ x 23/4″) with butter or cooking spray. In a medium microwaveable bowl, microwave chocolate chips and butter, uncovered, on high, 45 to 60 seconds, or until they melt and mixture can be stirred smooth.

In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups halfway with brownie batter; top each with 1/2 tsp. sprinkles, if desired, then finish off with remaining brownie mixture.

Bake 11 to 14 minutes, or until edges are set. Do not overbake the centers should be soft. Cool 2 minutes in pan.

Loosen each cupcake with knife and invert onto heatproof tray or cookie sheet.

Recipe and photo are from Delish.

I don’t know how many of you watch Grey’s Anatomy, but in an episode called “Save Me” a character named Izzie (played by Katherine Heigl) spends a ridiculous amount of time worrying that she can’t duplicate her mom’s cupcake recipe. Eventually she employs the help of a psychic and the recipe crisis is resolved.

Izzie’s Cupcakes
From abc.com

2 cups heavy cream
10 large eggs
1 cup granulated sugar
4 ounces unsweetened chocolate, broken into 1/2-ounce pieces
4 cups semisweet chocolate chips
1 teaspoon baking soda
2 teaspoons coconut extract
1 1/2 cups cake flour
20 ounces semisweet chocolate, broken into 1/2-ounce pieces

Set oven to Preheat at 325 degrees Fahrenheit.

After warming 2 inches of water over medium in the bottom portion of a double boiler, put the 20 ounces of semisweet chocolate, 4 ounces of unsweetened chocolate, and 2 cups of heavy cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth.

Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour to the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all the ingredients seem thoroughly mixed.

Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating. And enjoy!

Makes 36 cupcakes

You can also find the recipe for the Chocolate Cupcakes and Coffee Cream Cheese Cupcakes that Izzie also makes at Bakespace.

Tie-Dyed Cupcakes photo from Food Network

Recipe courtesy Sandra Lee

How do you win the heart of your lady Zombie? A Zombie Cupcake Necklace is sure to win her over!

ZOMBIE CUPCAKE NECKLACE PSYCHOBILLY HORROR GOTH KAWAII 

What did the zombie bring to the Halloween party? Brain Cupcakes, of course!

Brain Cupcakes From HEY THERE, CUPCAKE! 35 Yummy Fun Cupcake Recipes for All Occasions.

I bet these Hoffa Zombie Cupcakes from NeedCoffee.com would also be a hit at the party!

Dressing up as a Zombie baker with a tray of cupcakes would make an excellent costume this year! Are you dressing up? What are you going to be?

Happy Halloween from ATC!

I spotted this All You Magazine at the check out at my local Walmart. They have some super cute Halloween Cupcakes in the magazine and online. Just what you need to create some creepy-crawly holiday cupcakes.

Nov. 1, 2008

FALL IN LINE (71st Year, 17th Issue) Woman’s Day to the rescue: How to haunt your house for the holiday, squeeze in friend time, update your beauty routine, get your kids involved in the presidential race, cozy up your home and more–all just in time for autumn.

Available now!

Discover the fun of making and decorating cupcakes! Begin with your favorite cupcake flavor. Try flavor combinations like chocolate with peanut butter filling or carrot cake with cream cheese icing. Decorating cupcakes can be easy with a quick icing of buttercream and topped with sprinkles or more detailed with roses and daisies. Planning your celebration is easy using exciting cupcake themes. It is time to plan your party with our many cupcake ideas!

Please visit Wilton for cupcake ideas, products, recipes, tips, and more.

Halloween is nearly here, and let’s face it: where any sort of party catering is concerned, we’ve all got a friend who is craftier, more talented in the kitchen and better able to work within limitations than we are. And in my case, that friend is a very gifted, amazingly arty and very creative…vegan.

Year after year, she puts me to shame on halloween with her dairy-free treats and each year I promise to myself that I’ll come up with something equally impressive next time. So, I’ve decided to start simple, and whip up some vegan halloween cupcakes that might just rival hers. I’ll be following a vegan recipe and decorating mine to look like these ones (including my favourite: the very simple yet effective ‘ghost’) made by vegan foodie extraordinaire Amy. Then I’ll posting the evidence here! [Via Crafty Crafty] – from Hippy Shopper & Crafty Crafty Tv

Article & Recipe here: http://www.hippyshopper.com/2008/10/how_to_make_veg.html

Chocolate bliss – Menu & Music $35.00

Celebrate two of the best things in life, Chocolate and Music! Delicious easy recipes are combined with a companion music CD to help you set the mood. Our Chocolate Bliss themed set includes recipes for 16 delectable chocolate desserts, laminated food photo cards of each recipe, cook’s tips, menu variations, shopping lists, Chocolate lore and health facts, and a music CD with Legendary Bossa Nova performers. The box not only keeps everything in one little package. It works as a recipe holder too with a tucked away easel keeping your recipe card open for easy reading. A perfect gift!

16 Recipe Cards:

• Devil’s Food Cupcakes
• Classic Chocolate Mousse
• Chocolate Silk Pie
• Chocolate Cheesecake with Chocolate Ganache Glaze
• Unabashedly Old-Fashioned Chocolate Layer Cake
• Chocolate Crepes with Orange Sauce and Fresh Berries
• 15-Minute Chocolate Cake
• Easy Chocolate Profiteroles
• Flourless Chocolate Cake with Raspberry Sauce
• Chocolate-Dipped Candied Orange Peel
• White Chocolate-Papaya Fool
• Fabulous Chocolate Truffles
• White and Dark Chocolate Freezes
• Florentines
• Mudslide Cookies
• Three Hot Chocolates

Available at Ballard Designs.

TV Dinner Cupcakes

Sweet cupcakes that are made to look like Peas & Carrots, Drumsticks, Chocolate Pudding, and Mashed Potatoes. Yummy!

This unique cupcake recipe is courtesy of Karen Tack and can be found in her cookbook, “Hello, Cupcake!”

Please visit Martha Stewart for the recipe and video.

Devilishly Delicious Chocolate Cupcakes

This is definitely not your child’s cupcake! Reward yourself with this indulgent chocolate cupcake topped with a chocolate buttercream frosting!

For this recipe and nutritional information please visit NESTLÉ CHOCOLATIER™!   

Mini Cocoa Cupcake Kabobs

Ingredients:

Directions:
1. Heat oven to 350°F. Spray small muffin cups (1-3/4 inches in diameter) with vegetable cooking spray.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.

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

4. Frost with LICKETY-SPLIT COCOA FROSTING. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. About 4 dozen cupcakes.*

* Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.

LICKETY-SPLIT COCOA FROSTING

3 tablespoons butter or margarine, softened
1/4 cup HERSHEY’S Cocoa
1-1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Beat butter in small bowl until creamy. Add remaining ingredients; beat until smooth and of desired consistency. About 1 cup frosting.

Recipe from Hershey’s.

Fun Taco Cups

Cupcake Shot 

I came across this cupcake shot drink. The Original Cupcake Shot Drink Company that sold Cupcake Shot Drink Kits back in 2004. They give you the plastic cups, designer cupcake wrappers, sprinkles, flavored syrups, and drink recipes. You supply the whipped cream, and drink ingredients.

After my search on where these kits could be purchased came up empty handed I turned my focus on Cupcake Shot, Cocktail, and Drink recipes. Here is a list of a few that I have found…

1. Cupcake – from DrinksPub
2. Cupcake – from Drinknation
3. Cup cake – from Alex’s Cocktail Recipes

The Original Cupcake Shot Drink Company if you are reading this…please bring back the Cupcake Shot Kits!!! They look so yummy! I enjoy drinking my cupcakes as much as I like eating them. Thank you!

Mini Book Cupcake

School Bus Cupcakes

These cupcakes are perfect for this time of the year. FamilyFun has rounded up an incredible collection of Holiday & Seasonal cupcakes as well as a Birthday & Alphabet ones too. Learning your ABC’s never tasted so good!

All recipes and instructions are available at FamilyFun.

Stumbled upon this amazing recipe tonight from Cupcake Rehab (awesome blog), and my mouth instantly began to water. Yum!

A vanilla cupcake with buttercream frosting made with black cherry Kool-Aid. Of course, you could use any of Kool-Aid’s plethora of fake fruit flavors to make any kind of frosting you wanted. Additionally, it can be added to cupcake batter as well. You could even add it to cupcake batter along with chunks of fresh fruit, or do the same with the frosting. Also, it can be sprinkled on top of frosting in place of colored sugar. Oh- the possibilities!! – Cupcake Rehab

CHERRY KOOL-AID FROSTING

Ingredients:

To read more about this recipe and see more delicious photos, visit http://cupcakerehab.com/?p=381

(NewsUSA) –

Doctors have not declared cupcakes all-you-can-eat health foods.

But these cupcakes from the Oregon Raspberry & Blackberry Council contain protein (peanut butter) and antioxidants (berry jam), making them a better choice for bake sales.

Peanut Butter & Blackberry Jam Cupcakes

Makes 16 cupcakes

Cupcakes:

1 tablespoon apple cider vinegar
1 1/2 cups milk
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups sugar
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat the oven to 350 degrees. Line 16 muffin cups with cupcake liners. Mix the vinegar with the milk and set aside.

In a large mixing bowl, stir the flour, sugar, baking powder, baking soda and salt. In another mixing bowl, whisk the milk mixture, canola oil, vanilla and almond extract. Add the wet ingredients to the dry ingredients and beat until smooth.

Fill each muffin cup with 1/4 cup of batter. Bake for 15 to 20 minutes, until toothpicks come out clean. Remove from the oven. Cool completely.

Peanut Butter Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature
1 cup smooth peanut butter
1 (8 ounce) package of cream cheese, at room temperature
4 cups of confectioner’s sugar
1 tablespoon cream

Beat the butter, peanut butter and cream cheese with a hand or standing mixer on medium speed until light and fluffy. Slowly add the confectioner’s sugar and continue to mix until the frosting is smooth, mix in the cream and continue to mix until it reaches a good spreading consistency.

To assemble:

1 cup marionberry or blackberry jam

With a sharp paring knife, cut a cone-shaped hole into the top of each cupcake. Cut the cone portion off, leaving only a top cap. Spoon approximately one tablespoon of jam into each cupcake. Replace top.

Frost with peanut butter frosting, using a large (5/8” opening) star tip and a pastry bag. Swirl tops. Place one fresh blackberry on each cupcake.

Article & Recipe from East Texas Review.

Originally uploaded by Patrícia Furtado. Please visit her site for more pictures, memories, and the recipe.

Thank you for sharing your Gran’s Cup Cakes. They look amazing.

How to Grill Cupcakes in an Orange

To grill cupcakes in an orange, you’ll need the following:

• Half as many oranges as cupcakes you want to make. I bought a bag of 10 seedless navel oranges.
• Your favorite cupcake batter.
• A cupcake tin or some foil.
• A grill.

read more from the cupcake project: http://www.cupcakeproject.com/2008/06/orange-cupcakes-cupcakes-grilled-in.html

Thanks to the Cupcake Project for this awesome post! Comes complete with a recipe!!!

Jello frosting is cool, refreshing, and a perfect topping for a summer cupcake!

Click here to read more and get the recipe.

Greek yogurt cupcakes originaly uploaded by Big City, Little Kitchen.

The last 4 recipes we’ve featured have been from this article. To find more delicious kid friendly cupcake recipes, go here: http://www.parents.com/recipes/cooking/kid-friendly-food/10-cutest-cupcakes

Beating the mixture of egg whites and sugar with an electric mixer over medium-low heat results in an easy, light, and fluffy icing. –Julie Miltenberger
Makes: 6 cupcakes

Prep: 20 minutes

Bake: at 350 degree F for 25 minutes

Cook: 7 minutes

Get the recipe here