Mint Chocolate Cupcakes

St. Patrick's Day is right around the corner and I've been busy creating some fun EASY recipes for our celebration. I'm a huge fan of things that are semi-homemade. That is a big part of this blog. I don't have a lot of time to spend in the kitchen with two littles running circles around me but I do love baking and adding a special touch to easy recipes. Today, it only takes a bag of Andes mint chips and a few more whole Andes chocolates for decoration on the top to turn a boxed cupcake recipe into something amazing! 

Ingredients: 

1 box Devil's Food Cake Mix (plus ingredients to make the cupcakes, oil, eggs, water)

1 bag of Andes creme de menthe baking chips

1 container chocolate frosting 

24 Andes Mint Candies (unwrapped)

Directions: 

• 1. Heat oven to 350°F 
• 2.  Place paper baking cup in each of the 12 muffin cups.
• 3. Prepare cake mix as directed on the box with the water, oil and eggs. 
• 4. Stir in the entire 10 oz bag of creme de menthe baking chips. 
• 5. Fill muffin cups two-thirds full. Bake 28 minutes or until toothpick inserted in center comes out clean. 
• 6. Cool 5 minutes, then remove cupcakes from pans to cooling racks to cool completely. 
• 7. Repeat with remaining batter to make additional 12 cupcakes. 
• 8. Once cupcakes are completely cool, they're ready to be frosted. I use the Pampered Chef icing tool when frosting cupcakes. 
• 9. Stick an Andes Mint in the top and you're done! 

If you'd like to turn up the homemade notch on this recipe, here is a recipe for mint frosting! 

Poke Cupcakes

I made these cupcakes about a week ago for a classroom celebration.  I thought they would be a fun treat for my students.  I've never made a poke cake before, but supposedly this is very similar.  I already had strawberry cake mix at home, so I decided to pair that with strawberry jello.  I loved this combination and so did my students.  The original recipe called for a cool whip frosting, but I just used store bought vanilla.  

Be prepared for a sticky pan and cupcake liner if you use one.  The gelatin will seep through but after some time in the fridge, it will dry.  I also didn't use all the gelatin because it looked like a lot, but next time I will use more.  There weren't enough of the lines seeping through when I cut them open.  I will most definitely make these again and will try out a few different cake/ jello combinations as well. 

Enjoy! 

Poke Cupcakes

Adapted from The Country Cook 

Ingredients:

1 box Strawberry Cake Mix

(Ingredients required to make cake; usually egg whites, water and oil)

1 box strawberry gelatin

1 cup boiled water

1 container of Vanilla Frosting

Directions:

Mix cupcakes as directed on the back of the box and bake as directed.

Allow cupcakes to cool completely.

Boil 1 cup water and add jello, stir until completely dissolved.

 Poke holes in cupcakes with fork or toothpick. Don't be afraid to pick right down in there several times. 

You want plenty of holes for the jell-o to seep into.

Using a spoon, pour strawberry gelatin mixture over cupcake.

They are still a little naked. Now they need to go into the fridge for about 2-3 hours to set.

Once set, frost cupcakes using whipped frosting. 

And if you like, top it off with fresh, sliced strawberries and enjoy!

Oreo Cupcakes

I can't believe I haven't posted a recipe all month!  I've been enjoying all day sickness for the past 8 weeks therefore being in the kitchen around food hasn't happened.  I've tried, but hubs usually has to come in half way through and finish.  I'm hoping that this second trimester allows me to get back into the kitchen and has me feeling much better! 

This was one recipe I did make over the past few months.  I made these sweet treats for our super bowl party.  They are as easy as they look and a creative twist on a regular cupcake.  I didn't eat any (thanks to my sweets aversion) but I heard they were good.  I left some without the cool whip as well for my guests who don't like it.  Enjoy!

Oreo Cupcakes

Courtesy of Kraft Foods 

What You Need
24 OREO Cookies
1 pkg. (2-layer size) chocolate cake mix
2 cups thawed COOL WHIP Whipped Topping

Make It

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.

FILL with COOL WHIP. Serve cookie-sides up.

Mine were no where as pretty looking as the original recipe, but they were still tasty (according to the guests).

Skinny Pumpkin Cupcakes

If you haven't visited Skinny Taste, you have to check it out.  It's where I go to find healthy, low fat recipes.  I made these cupcakes for hubs to take to work. The pumpkin icing is what had me sold.  I've made pumpkin cupcakes time and time again, but never before with pumpkin icing. Of course, I taste tested and they are pumpkin lover approved! Enjoy!

Pumpkin Cupcakes 

Ingredients:

• 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
• 2 tsp pumpkin pie spice
• 1 cup canned 100% pure pumpkin
• 1 cup water

For the Pumpkin Cream Cheese Frosting:

• 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
• 1/2 cup pureed pumpkin (canned is fine)
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 5 tbsp packed brown sugar

Directions:

Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill

 cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.

 For the frosting, 

combine

 the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.

Makes 24
*Betty Crocker has reduced their cake mixes, so read the labels on your box. Dunkin Hines still carries 18.25 oz boxes.

Carrot Cake Cupcakes (Light)

I found a recipe for carrot cake bars in the June issue of Fitness magazine.  I wanted treats to pass out on the first day of school and I had leftover carrots from my carrot, coconut & walnut bread.  So, I decided to try this "healthier" recipe and make them into cupcakes to share with my coworkers.  Below you will find the recipe from the magazine.  I followed all directions, except I used store bought frosting.  Loved the way these came out and will be making these again this fall. 

 Ingredients:

• 2 cups all-purpose flour
• 1 cup packed brown sugar
• ¾ cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 7 egg whites slightly beaten (1 cup)
• ½ cup applesauce
• ½ cup canola oil
• 3 cups finely shredded carrot

Frosting Ingredients:

• 2 cups powdered sugar
• 8 ounces reduced-fat cream cheese

Directions:

1. Preheat oven to 350 degrees & coat a 15 x 10 inch baking dish with cooking spray.
2. Stir together dry ingredients.
3. Spread batter into the prepared pan & bake until toothpick inserted near the center comes out clean…about 25-30 minutes.
4. Cool completely!
5. Frosting: beat together powdered sugar & cream cheese until smooth & spread over cooled cake.
6. 
   
   

Ice Cream Cone Cupcakes

I originally found this idea on the Betty Crocker website and have also seen it on a bunch of blog link ups.  I knew it would be the perfect treat to make my class on the last day of school.  So, I made them last Wednesday and I have to say they are the cutest cupcakes I've ever made.  I'm giving you the Betty Crocker recipe because I used it as my guide.  I will tell you that I did not turn the cupcakes upside down to bake.  I used a square piece of aluminum foil stuffed in the muffin pan to hold the cones up.  It worked very well and I just left them there until I served them.  I used a pastry bag for the icing to give it the soft serve ice cream look.  Enjoy!

1

box Betty Crocker® SuperMoist® party rainbow chip cake mix

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

24

flat-bottom ice cream cones

1 

to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)

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. Fill each cup 2/3 full of batter (1 heaping tablespoon each). Place ice cream cone upside down on batter in each cup.
3. Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Cupcake Toppers Tutorial

I wanted to add a little personal touch to one of my best friend's bridal showers.  I decided to try cupcake toppers using craft punches (seen in step 1).  I've tried toppers before, but didn't love the way they came out.  This time, I had a plan.  I wanted to use scrapbook paper along with white card stock for the printed design.  Here is how I created the cupcake toppers for the shower.  PS.  I was beyond thrilled with how they turned out.  

Gather your supplies.  Two craft punches, scrapbook paper, white card stock, glue or some type of adhesive, glue gun & cake pop sticks. 

         

 Using the flower punch and your scrapbook paper, make however many punches you need.  One for each cupcake.  

 Design a label.  I used print shop, you can use word or any other design software.  I created a round one inch label and printed them on the white card stock.  I went with two different label designs.  

 Using the smaller round punch, punch out the card stock.  Create the same number as the flowers.  

 Using some sort of adhesive, place the card stock with the design on top of the punched flower.  Make sure to center it as best as you can.  

Turn on your glue gun to high heat.  Place a dab of glue on your cake pop stick.  I use the thinnest sticks I could find at my local craft store, in the baking section.  Attach the topper to the glue.  Set it down to cool/dry.  

  Place in cupcakes and enjoy! 

Strawberry Cupcakes

This recipe was inspired by two fabulous ladies.  First, I used a strawberry cake recipe from Keeping Up with the Jonses.  It was super simple to make and so light and fluffy. Then, I used a strawberry glaze recipe from Giada.  They were the perfect pair!  

Grandma's Strawberry Cake

1 box white cake mix

4 eggs

3/4 cup cooking oil

1/2-1/3 cup water

1 3 oz box of Strawberry Jello

1/2 10 oz box of frozen strawberries (I used 1/2 cup of fresh strawberries) 

Strawberry Glaze

• 1/3 cup frozen strawberries, thawed and drained
• 2 1/2 cups powdered sugar
• Puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.