Cake Mix Fix-Ups
There’s a reason why cake mixes are so popular—they make homemade goodness easy enough to whip up any night of the week. Plus, with a few flavor tweaks, a plain-Jane yellow or chocolate cake mix can become something magnificently different and unique. These cute cupcakes take cake mix to a whole new level of fabulousness, complete with drizzles, drops, sprinkles, and decorations. Enjoy the simplicity!
Velvety Red Cupcakes with Coconut Filling
Ginger-Peach Ice Cream Cupcakes
Chocolate Cupcakes with a Kick
Lazy-Daisy Cupcakes
Prep: 40 minutes Bake: 12 minutes at 350°F per batch Cool: 45 minutes
Makes 84 (13⁄4-inch) cupcakes or 24 (21⁄2-inch) cupcakes
1 16-ounce package pound cake mix
1 egg
1 16-ounce can creamy white frosting
Sugar
Small gumdrops
Small oval or round candies
1. Preheat oven to 350°F. Line desired number of 13⁄4-inch muffin cups* with paper bake cups. Prepare cake mix according to package directions, except add additional egg. Spoon batter into prepared muffin cups, filling each about two-thirds full (about 1 tablespoon in each).
2. Bake about 12 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Repeat with the remaining batter.
3. Spread frosting onto tops of cupcakes. On a work surface sprinkled with sugar, use a rolling pin or your hands to flatten a gumdrop. Using kitchen scissors, snip the flattened gumdrop into pieces to resemble flower petals. Place petals on frosted cupcake with a small candy in the center to resemble a flower. Repeat to decorate all of the cupcakes.
*Test Kitchen Tip:
The batter should make 84 mini cupcakes. If you prefer, make twenty-four 21⁄2-inch cupcakes instead or make some mini cupcakes and some regular-size cupcakes.
Per cupcake: 68 cal., 2 g total fat (1 g sat. fat), 7 mg chol., 33 mg sodium, 13 g carb., 0 g dietary fiber, 9 g sugar, 0 g protein.
Icing on the Cake
Everyone loves options, so here are more ideas for adding flavor to cupcake tops.
• To spruce up the flavor of canned frosting, try stirring in 1⁄4 cup miniature semisweet chocolate pieces; 2 tablespoons chopped drained maraschino cherries; or 2 teaspoons grated citrus peel. Or add peppermint, almond, or other extract to taste.
• After frosting cupcakes, sprinkle with finely chopped hard candy, candy bars, honey-roasted peanuts, or broken peanut brittle.
Caramel-Gingerbread Cupcakes
Prep: 30 minutes Freeze: 4 to 24 hours Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1⁄2 gallon vanilla ice cream
2 to 3 teaspoons grated fresh ginger or 1⁄2 to 1 teaspoon ground ginger
1⁄2 to 3⁄4 cup almond toffee bits
1 14.5-ounce package gingerbread mix
11⁄4 cups lukewarm water
1 egg
1 12-ounce jar caramel-flavor ice cream topping*
6 gingersnaps, broken
1. Line a 3-quart rectangular baking dish with plastic wrap or foil; set aside. In a chilled medium bowl stir ice cream with a wooden spoon until softened. Stir in ginger. Spread ice cream mixture in the prepared dish. Sprinkle with toffee bits, pressing lightly into ice cream. Cover and freeze for 4 to 24 hours.
2. Preheat oven to 350°F. Line twelve 21⁄2-inch muffin cups with paper bake cups or lightly grease muffin cups. Prepare gingerbread mix according to package directions using the lukewarm water and egg. Spoon batter into prepared muffin cups about filling three-fourths full. Use the back of a spoon to smooth out batter in cups.
3. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Before serving, in a small saucepan heat caramel topping over medium-low heat until warm, stirring occasionally. Remove from heat; cover and keep warm.
5. Remove paper liners from cupcakes. Slice cupcakes horizontally in half. Place cupcakes on dessert plates or in shallow bowls; set aside. Using the edges of the plastic wrap or foil, lift ice cream out of dish. Cut out twelve 2-inch squares of ice cream. (Save the leftover ice cream to eat later.) Place ice cream squares on cut sides of cupcake bottoms. Replace cupcake tops, cut side down. Drizzle with warm caramel topping and sprinkle with gingersnap pieces. Serve immediately.
*Test Kitchen Tip:
To make an orange-caramel sauce, add 1⁄2 cup orange marmalade to the caramel topping before heating.
Per cupcake: 585 cal., 28 g total fat (13 g sat. fat), 111 mg chol., 370 mg sodium, 78 g carb., 1 g dietary fiber, 21 g sugar, 6 g protein.
PB and Jelly Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄4 cup butter
3 eggs
1 cup creamy peanut butter
1 8-ounce package sour cream
3⁄4 cup water
1 package 2-layer-size golden butter cake mix
1 recipe Strawberry Cream Cheese Frosting
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups.
2. Preheat oven to 350°F. In a large mixing bowl beat butter, peanut butter, and sour cream with an electric mixer on medium to high speed until smooth. Add eggs and the water. Beat until combined. Add cake mix. Beat until combined.
3. Spoon 1⁄4 cup of the batter into each prepared muffin cup. Use the back of a spoon to smooth out batter in cups.
4. Bake for 20 to 25 minutes or until the tops spring back when lightly touched. Cool cupcakes in muffin pans on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Strawberry Cream Cheese Frosting into a pastry bag fitted with a large star tip. Pipe frosting onto tops of cupcakes. Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Strawberry Cream Cheese Frosting
Allow one 8-ounce package cream cheese and 1⁄2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until light and fluffy. Gradually add 6 cups powdered sugar, beating until smooth. Gently fold in 1⁄4 cup seedless strawberry preserves, leaving streaks of preserves in frosting.
Per cupcake: 384 cal., 19 g total fat (9 g sat. fat), 54 mg chol., 293 mg sodium, 53 g carb., 1 g dietary fiber, 43 g sugar, 5 g protein.
Velvety Red Cupcakes with Coconut Filling
Prep: 1 hour Chill: 1 hour Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 30 (21⁄2-inch) cupcakes
1 8-ounce package cream cheese, softened
1⁄3 cup sugar
1 egg
1 teaspoon vanilla
1⁄2 teaspoon coconut extract (optional)
1⁄8 teaspoon salt
11⁄2 cups flaked coconut
1 package 2-layer-size red velvet cake mix
1 recipe Vanilla Butter Cream Frosting
1. For filling, in a large mixing bowl beat cream cheese and sugar with an electric mixer on medium speed until light and fluffy. Beat in egg, vanilla, coconut extract (if desired), and salt. Stir in coconut. Cover and chill for at least 1 hour or until stiff.
2. Preheat oven to 350°F. Line thirty 21⁄2-inch muffin cups with paper bake cups.
3. Prepare cake mix according to package directions. Spoon 2 tablespoons of the batter into each prepared muffin cup. Drop 1 tablespoon of the filling in each muffin cup. Top each muffin cup with another 1 tablespoon of the batter. Use a small spoon to smooth batter over filling to cover.
4. Bake about 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. If desired, spoon Vanilla Butter Cream Frosting into a pastry bag fitted with a large round tip. Generously spread or pipe frosting onto tops of cupcakes.
Vanilla Butter Cream Frosting
Allow 1⁄2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, beating well. Slowly beat in 6 tablespoons half-and-half, light cream, or whole milk; 11⁄2 teaspoons vanilla; and 1⁄2 teaspoon coconut extract (if desired). Gradually beat in an additional 31⁄2 cups powdered sugar. If necessary, beat in 1 tablespoon half-and-half, light cream, or milk; 1 teaspoon at a time; until frosting reaches spreading consistency.
Per cupcake: 255 cal., 13 g total fat (7 g sat. fat), 47 mg chol., 220 mg sodium, 34 g carb., 1 g dietary fiber, 27 g sugar, 3 g protein.
Peaches and Cream Cupcakes
Prep: 25 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size white cake mix
2 eggs
1 6-ounce carton peach yogurt
2⁄3 cup peach nectar
1⁄2 cup vegetable oil
1 medium peach, pitted and finely chopped, or 1 cup frozen unsweetened peach slices, thawed, well drained, and finely chopped
1 recipe Peach Buttercream Frosting
Colored or coarse sugar (optional)
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups; set aside.
2. In a large bowl beat cake mix, eggs, yogurt, peach nectar, and oil with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more. Fold in peaches. Spoon batter into prepared muffin cups, filling each about three-fourths full.
3. Bake for 18 to 22 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spoon Peach Buttercream Frosting into a pastry bag fitted with a small closed star tip. Pipe frosting onto tops of cupcakes. If desired, lightly sprinkle cupcakes with colored sugar.
Peach Buttercream Frosting
Allow 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed until smooth. Add 1 cup powdered sugar, beating well. Beat in 3 tablespoons peach nectar. Gradually beat in an additional 3 cups powdered sugar. Beat in enough additional peach nectar until frosting reaches spreading consistency.
Per cupcake: 254 cal., 10 g total fat (3 g sat. fat), 25 mg chol., 174 mg sodium, 40 g carb., 0 g dietary fiber, 2 g protein.
Chill It
If you don’t have enough muffin cups or if all of the cupcakes do not fit in the oven at once, store the remaining batter in the refrigerator while the first batch bakes.
Mini Snowball Cakes
Prep: 40 minutes Bake: 10 minutes at 350°F Cool: 45 minutes
Makes 36 (13⁄4-inch) cupcakes
1 package 1-layer-size white cake mix
1⁄2 cup canned eggnog
1 egg
1 teaspoon vanilla
1⁄8 teaspoon ground nutmeg
1 recipe Eggnog Frosting
1 cup shredded coconut, toasted (if desired)
1. Preheat oven to 350°F. Line thirty-six 13⁄4-inch muffin cups with paper bake cups.
2. In a medium mixing bowl beat cake mix, eggnog, egg, vanilla, and nutmeg with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl frequently. Spoon batter into prepared muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each).
3. Bake for 10 to 12 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Remove paper liners from cupcakes. Using a small metal spatula, lightly spread Eggnog Frosting on tops and sides of cupcakes.* Immediately roll frosted tops in coconut. If desired, place cupcakes in decorative candy or cupcake paper cups.
Eggnog Frosting
Allow half of an 8-ounce package cream cheese and 3 tablespoons butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium speed until light and fluffy. Beat in 1 cup powdered sugar and 1⁄2 teaspoon vanilla until smooth. Gradually beat in 1 to 2 tablespoons canned eggnog until frosting reaches dipping consistency.
*Test Kitchen Tip:
For an easier way to decorate, simply dip the tops of cupcakes in frosting before dipping in coconut.
Per cupcake: 75 cal., 4 g total fat (2 g sat. fat), 11 mg chol., 68 mg sodium, 10 g carb., 0 g dietary fiber, 4 g sugar, 1 g protein.
Lemon-Spice Cupcakes
Prep: 25 minutes Bake: at 350°F per package directions Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size lemon cake mix
1 16-ounce can cream cheese frosting
1 teaspoon apple pie spice
Crushed lemon drop candies
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with foil or paper bake cups. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
2. For spice frosting, in a medium bowl stir together cream cheese frosting and apple pie spice. Spoon frosting into a pastry bag fitted with a large round tip. Pipe frosting onto tops of cupcakes. If desired, sprinkle with crushed candies.
Per cupcake: 196 cal., 8 g total fat (2 g sat. fat), 28 mg chol., 183 mg sodium, 30 g carb., 0 g dietary fiber, 21 g sugar, 2 g protein.
Brownie Surprise Cupcakes
Prep: 15 minutes Bake: 22 minutes at 350°F Cool: 45 minutes
Makes 15 (21⁄2-inch) cupcakes
1 21-ounce package fudge brownie mix
15 miniature chocolate-coated caramel-topped nougat bars with peanuts or dark chocolate–covered mint creams
Canned vanilla frosting
15 well-drained maraschino cherries with stems (optional)
1. Preheat oven to 350°F. Line fifteen 21⁄2-inch muffin cups with paper bake cups.
2. Prepare brownie mix according to package directions. Spoon 1 tablespoon of the batter into the bottom of each prepared muffin cup. Place a nougat bar in each muffin cup. Top each muffin cup with the remaining batter.
3. Bake for 22 minutes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks (cupcakes might dip slightly in centers).
4. If desired, remove paper liners from cupcakes. Spread vanilla frosting onto tops of cupcakes. If desired, garnish each cupcake with a cherry.
Per cupcake: 397 cal., 18 g total fat (4 g sat. fat), 29 mg chol., 215 mg sodium, 59 g carb., 1 g dietary fiber, 43 g sugar, 3 g protein.
Ginger-Peach Ice Cream Cupcakes
Prep: 40 minutes Bake: at 350°F per package directions Cool: 45 minutes Chill: 30 minutes Freeze: 1 to 2 hours Stand: 5 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size spice cake mix
1 quart vanilla ice cream
1 large ripe peach, peeled and finely chopped
1 teaspoon grated fresh ginger
2⁄3 cup packed brown sugar
1⁄4 cup powdered sugar
2 tablespoons cornstarch
1 8-ounce package cream cheese, softened
1⁄4 cup butter, softened
1⁄2 teaspoon vanilla
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
2. Remove paper liners from cupcakes. Cut cupcakes horizontally in half. Line muffin cups with fresh paper bake cups. Place bottoms of cupcakes in the prepared muffin cups.
3. In a chilled large bowl stir ice cream with a wooden spoon until softened. Stir in peach and ginger. Drop spoonfuls of ice cream mixture onto bottoms of cupcakes. Replace tops of cupcakes; press together lightly. Place cupcakes in freezer while preparing icing.
4. For icing, in a small bowl combine brown sugar, powdered sugar, and cornstarch. Set aside. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed until light and fluffy, scraping sides of bowl occasionally. Add brown sugar mixture and vanilla. Beat until smooth. Cover and chill for 30 minutes.
5. Remove cupcakes from freezer. Spoon icing into a pastry bag fitted with a 1⁄2-inch plain round tip. Pipe icing onto tops of cupcakes. Freeze for 1 to 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes before serving.
Per cupcake: 258 cal., 13 g total fat (6 g sat. fat), 54 mg chol., 210 mg sodium, 33 g carb., 0 g dietary fiber, 24 g sugar, 3 g protein.
Chocolate-Orange Cupcakes
Prep: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
2 oranges
1 8-ounce package reduced-fat cream cheese (Neufchâtel), softened
1⁄4 cup sugar
4 eggs
1 package 2-layer-size devil’s food cake mix
1⁄2 cup vegetable oil
1 recipe Butter Cream Frosting
Orange fruit jelly candy wedges (optional)
Melted chocolate (optional)
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Finely shred peel from the oranges. Set aside. Squeeze juice from oranges; add enough water to juice to equal 1 cup total liquid. Set aside.
2. In a medium mixing bowl beat cream cheese and sugar with an electric mixer on medium to high speed until combined. Beat in one of the eggs; stir in 1 tablespoon of the shredded orange peel. Set aside.
3. In a large mixing bowl beat cake mix, oil, orange juice mixture, and the remaining 3 eggs on low speed about 30 seconds or until moistened. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Spoon batter into prepared muffin cups, filling each about three-fourths full. Drop 1 slightly rounded teaspoon of the cream cheese mixture into each muffin cup.
4. Bake for 18 to 22 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Butter Cream Frosting onto tops of cupcakes. If desired, dip orange candy wedges into melted chocolate; let stand on waxed paper until chocolate is set. Top each cupcake with a chocolate-dipped orange candy.
Butter Cream Frosting
Allow 3⁄4 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Add 1 cup powdered sugar, beating well. Beat in 1 tablespoon half-and-half, light cream, or milk and the remaining orange peel from cupcakes. Beat in an additional 11⁄2 cups powdered sugar. If necessary, beat in enough additional half-and-half, light cream, or milk until frosting reaches spreading consistency.
Per cupcake: 275 cal., 15 g total fat (6 g sat. fat), 58 mg chol., 256 mg sodium, 34 g carb., 1 g dietary fiber, 3 g protein.
Easy Topped Cupcakes
Prep: 30 minutes Freeze: 4 hours Bake: at 350°F per package directions Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
12 scoops butter pecan ice cream
1 package 2-layer-size desired-flavor cake mix
1 recipe Sweetened Whipped Cream
3⁄4 cup caramel-flavor ice cream topping
3⁄4 cup chopped toasted pecans
1. Line a large baking sheet with waxed paper. Using a 2- to 3-inch-diameter ice cream scoop, drop 12 scoops of ice cream onto prepared baking sheet. Cover and freeze for 4 hours.
2. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups or lightly grease muffin cups; set aside. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
3. Remove paper bake cups, if using, from 12 of the cupcakes. (Store the remaining cupcakes for another use.) Place the 12 cupcakes in shallow bowls or on dessert plates.* Spoon Sweetened Whipped Cream into a pastry bag fitted with a large star tip. Working quickly, place a scoop of ice cream on each cupcake. Spoon 1 tablespoon of the caramel topping over each ice cream scoop, allowing topping to drip down. Pipe Sweetened Whipped Cream over caramel topping. Sprinkle with pecans. Serve immediately.
Sweetened Whipped Cream
In a chilled small mixing bowl beat 1⁄2 cup whipping cream, 11⁄2 teaspoons sugar, and 1⁄2 teaspoon vanilla with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Do not overbeat.
*Test Kitchen Tip:
Assemble only as many desserts as you are going to serve at one time. Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw frozen cupcakes before serving.
Make-Ahead Directions:
Prepare as directed in step 1, except cover and freeze for up to 3 days. Continue as directed.
Per cupcake: 356 cal., 19 g total fat (7 g sat. fat), 58 mg chol., 320 mg sodium, 45 g carb., 1 g dietary fiber, 30 g sugar, 3 g protein.
Banana Split Easy Topped Cupcakes:
Prepare as directed, except substitute strawberry ice cream for the butter pecan ice cream. Omit caramel topping and pecans. Serve as directed, except top ice cream with 3⁄4 cup chocolate fudge ice cream topping, 1 cup chopped bananas, Sweetened Whipped Cream, and 3⁄4 cup chopped dry-roasted peanuts.
Per cupcake: 373 cal., 19 g total fat (7 g sat. fat), 55 mg chol., 204 mg sodium, 47 g carb., 2 g dietary fiber, 28 g sugar, 5 g protein.
Lemon-Coconut Cupcakes
Prep: 40 minutes Bake: at 350°F per package directions Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size white cake mix
1 cup lemon curd or cranberry curd
2⁄3 cup butter, softened
7 cups powdered sugar
1⁄2 cup unsweetened coconut milk or milk
Unsweetened coconut milk, milk, or powdered sugar (optional)
Shredded or flaked coconut
1. Preheat oven to 350°F. Lightly grease twenty-four 21⁄2-inch muffin cups. Prepare and bake cake mix according to package directions for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
2. Using a serrated knife, cut each cupcake horizontally in half. Spread about 2 teaspoons of the lemon curd on cupcake bottoms. Replace cupcake tops.
3. For frosting, in a medium mixing bowl beat butter with an electric mixer on medium to high speed until fluffy. Add 1 cup of the powdered sugar, beating well. Gradually beat in the 1⁄2 cup coconut milk. Gradually beat in the remaining 6 cups powdered sugar. If necessary, beat in enough additional coconut milk, milk, or powdered sugar until frosting reaches spreading consistency.
4. Generously spread frosting onto tops of cupcakes. Sprinkle with coconut, pressing gently to coat.
Make-Ahead Directions:
Place frosted cupcakes in a single layer in airtight containers; seal. Store in the refrigerator for up to 3 days.
Per cupcake: 556 cal., 20 g total fat (10 g sat. fat), 24 mg chol., 321 mg sodium, 93 g carb., 2 g dietary fiber, 5 g protein.
Chocolate Cupcakes with a Kick
Prep: 35 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size chocolate or devil’s food cake mix
11⁄4 cups sour cream
3 eggs
1⁄3 cup vegetable oil
2 tablespoons instant coffee crystals
1⁄2 to 1 teaspoon ground chipotle chile pepper
1 11.5-ounce package semisweet chocolate chunks
2 teaspoons all-purpose flour
1 recipe Vanilla Cream Cheese Frosting
2 ounces semisweet chocolate, chopped
1⁄4 cup whipping cream
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a large mixing bowl beat cake mix, sour cream, eggs, oil, coffee crystals, and ground chile pepper with an electric mixer on low speed until combined. Beat on medium to high speed for 2 minutes more (batter will be thick).
2. In a medium bowl toss chocolate chunks with flour. Fold into batter. Divide batter among prepared muffin cups, filling about two-thirds full. Bake for 18 to 22 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread Vanilla Cream Cheese Frosting onto tops of cupcakes.
3. For chocolate drizzle, place chopped chocolate in a small bowl. In a small saucepan heat whipping cream just until boiling. Pour hot cream over chopped chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Pour chocolate mixture into a small heavy resealable plastic bag. Snip off a small piece from one corner of bag. Drizzle chocolate mixture over frosted cupcakes.
Vanilla Cream Cheese Frosting
Allow one 8-ounce package cream cheese and 1⁄2 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1⁄2 teaspoon vanilla. Gradually add 2 to 21⁄2 cups powdered sugar, beating until frosting reaches spreading consistency.
Per cupcake: 335 cal., 21 g total fat (10 g sat. fat), 55 mg chol., 251 mg sodium, 37 g carb., 2 g dietary fiber, 27 g sugar, 4 g protein.
Chai Cupcakes
Prep: 20 minutes Bake: 16 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size white cake mix
11⁄4 cups half-and-half or light cream
1⁄2 cup vegetable oil
2 eggs
11⁄2 teaspoons Chai Spice Seasoning*
1 recipe Butter Frosting or canned vanilla frosting
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups.
2. In a large mixing bowl beat cake mix, half-and-half, oil, eggs, and the 11⁄2 teaspoons spice seasoning with an electric mixer on medium speed for 2 minutes. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3. Bake for 16 to 18 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spread Butter Frosting onto tops of cupcakes. Sprinkle with additional spice blend.
Butter Frosting
Allow 1⁄2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 3 tablespoons milk and 11⁄2 teaspoons vanilla. Gradually beat in an additional 4 cups powdered sugar. If necessary, beat in 1 tablespoon milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
*Test Kitchen Tip:
If desired, substitute 1 teaspoon pumpkin pie spice or apple pie spice and 1⁄2 teaspoon ground cardamom for the 11⁄2 teaspoons chai spice blend. Sprinkle frosted cupcakes with additional pumpkin pie spice or apple pie spice.
Per cupcake: 305 cal., 12 g total fat (5 g sat. fat), 33 mg chol., 184 mg sodium, 48 g carb., 0 g dietary fiber, 39 g sugar, 2 g protein.
