Cherry Cheesecake Cupcakes

Awww...cheesecake. I feel that nothing can make a busy week of homework, presentations and papers better than cheesecake. I also continue to build my love for cupcakes. There are so many varieties that I have barely touched the surface but boy, am I excited to explore!

These were very tasty and I loved the cherry topping! They start off with such a simple elements but combined it's incredible! Plus...aren't they cute as sin! They just scream summer to me.

Cherry Cheesecake Cupcakes

Source: Confessions of a Cookbook Queen

Ingredients

Filling:

1 package (8oz) cream cheese, at room temperature

1/3 c sugar

1 large egg

1/2 tsp vanilla extract

Cupcakes:

1 package plain yellow cake mix

1 package (3.4 oz) vanilla instant pudding mix

1 c whole milk

2/3 c vegetable oil

3 large eggs

1 teaspoon almond extract

24 vanilla wafers

Topping:

1 can (21 oz) cherry pie filling

Directions

Preheat oven to 350 degrees

Line 24 cupcake cups with paper liners

Prepare the filling: Place cream cheese in a small mixing bowl and blend with an electric mixer on a low speed until the cream cheese has softened. Add the sugar, egg, and vanilla and continue to beat on low until the ingredients comes together. Set the filling aside.

Prepare the cupcake batter: Place the cake mix, pudding mix, milk, oil, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides.

Place 1 vanilla wafer in the bottom of each cupcake liner. Spoon cupcake batter on top of each vanilla wafer until about 2/3 full. Gently dollop a heaping teaspoon of filling on top of each cupcake. The cup will be very full. Do not shake the pans. Place in oven.

Bake cupcakes until they are golden and spring back when touched, 18-20 minutes. Remove pans from oven and cool on a wire rack. Lift cupcakes from pans and place on wire rack to cool.

Dollop a generous amount of cherry filling on top of each cupcake when ready to be served.

Enjoy!

Double Chocolate Chip Muffins

I will make these again and again and again. I am completely hooked. At first glance I figured they looked good. So the other day I made them for brunch and had one fresh out of the oven. It was goooood! I promptly packaged up all but 4 of the remaining muffins to be given away (I did NOT need these sitting in my house). One of the friends whom I gave them to commented on how moist they were. Temptation then got the best of me because sure they were good out of the oven but uber moist? Umm, kinda maybe? But oh my goodness was she ever right. They moisted up significantly after being packaged. I didn't know that was possible. They went from good to amazing!! I love these things!

Double Chocolate Chip Muffins

Source: Cupcakes! From the Cake Mix Doctor

Ingredients

1 pkg chocolate cake mix

1 pkg instant chocolate pudding mix

1 container (6oz) low-fat vanilla yogurt

3/4 c water

1/2 c vegetable oil

3 large eggs

2c semisweet chocolate chips (1 bag)

Directions

Preheat oven to 400 degrees. Line 28 muffin wells with liners.

Place cake mix and pudding mix in a large bowl. Mix together and make a well in the center. Place the yogurt, water, oil and eggs in a small mixing bowl and stir with a fork to break up the egg yolks. Pour the yogurt mixture into the well of the muffin mix. Stir the wet and dry ingredients together with a wooden spoon to combine. Fold in the chocolate chips and gently stir just until mixed.

Spoon batter into prepared muffin cups, filling 3/4 full. Bake for 20 minutes or until toothpick comes out clean.

Turtle Brownie Cups

These are my version of crack. I know, it's not funny to joke about drugs but honestly...they gave me a high. It included a happiness on my lips and satisfaction in my tummy. These are a, "YOU MUST MAKE THESE NOW," kind of ecstasy. Honestly, I ate 3 in one day....and out of pure shame I stopped myself at that.

I came across these cupcakes when I was searching out ideas for my graduation party. One of my favorite girlies (Mrs. K) and I are planning to make a variety of cupcakes for our graduation parties and the testing began with these.

Myself and Mrs. Korynta

Just a tip: you can either make your own Dulce De Leche or you can find pre-made dulce de leche in the Mexican food section of some grocery stores (I've only had luck at Walmart in my area). I used pre-made for these.

Turtle Brownie Cupcakes

Source: Recipe Rhapsody

Ingredients

1 fudge brownie mix

1 stick melted butter

2 eggs

1/4 c water

1 cup dulce de leche

24 pecan halves

Directions

Preheat oven to 350 degrees and place paper liners into a 12-cup muffin pan. Spray liners lightly with oil (I used cooking spray) as the brownies like to stick to the liners.

Combine brownie mix with melted butter, water and eggs until well mixed. Scoop batter into muffin cups, filling them about 1/2 full. Put a teaspoon or two of cold or room temp dulce de leche on top of each brownie cup.

Bake for 20 minutes or until done.

Remove from oven and let cool completely. Use dulce de leche to glue on 2 pecan halves on each top. Drizzle remaining dulce de leche on tops of brownies.

Enjoy and try to limit yourself....it will be hard I promise!

Easter Basket Cupcakes

Have you caught on yet that I love cupcakes? At some point, I plan to make a calendar of 365 different cupcakes that way, you could have a sweet inspiration everyday! Well until then, I will slowly be building up my list of successful cupcakes. They lil guys I made for class treats on our final day of class before Easter. I thought they turned out pretty cute. My decorations were a little big in comparison of the cupcakes but I had to go with what I found in the store! I also decided to make the cupcake portion into rainbow cakes! Check out this great tutorial on Omnomicon for a how to guide on making rainbow cakes!

There isn't a real recipe that will accompany this post as I just used a regular white cake for the cupcakes and then a classic almond buttercream recipe for the frosting. The fun is in the decorating! I also rolled the cupcakes in regular sugar for a little extra detail. I think it really added a fun texture to the frosting that I loved. Don't know if I needed the extra sugar kick though.....

Idea was inspired by Bakerella

Boston Cream Pie cupcakes

My husband has amazing control when it comes to food. He is blessed with amazing metabolism, an active job and the ability to say no when it comes to sweets. The last time I made BostonCreamPie, I talked him into trying a piece, just a piece to get a taste. Over the next two days, at least twice a day he'd say, "Can we have some pie?" Despite my love of this cake, I couldn't keep up with him! He was heading out of town for a couple days due to work and about half the cake was left. For the sake of my own thighs, I knew I did NOT want to be left home with this cake. So I told him, "Eat what you want tonight because I am throwing whatever is left." Little did I know that he took that as, "I need to eat every last bite!" I don't think I have ever seen him eat so much and his tummy ache later proved to him that it probably wasn't the best idea.

Ever since his overdose, I have been searching for more recipes, preferably in a cupcake form to help him not eat to much! I came across this one and I honestly don't think you could find an easier recipe. I am in love!

Boston Cream Pie cupcakes

Source: PenniesonaPlatter

Ingredients:

1 butter yellow cake mix

1 3 0z box French Vanilla instant pudding

1 cup half and half

1 cup heavy whipping cream

2 tsp vanilla extract

1/4 cup powered sugar

1 1/2 cup chocolate ganache, I used thisone

Directions:

Prepare yellow cupcakes according to the box.

While baking, prepare the vanilla custard filling by combining the instant pudding mix and the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is full incorporated.

When the cupcakes have cooled, place the tip of the pasty bag inside each cupcake and pipe in filling, being careful not to overfill, as it will crack the cupcakes.

When all cupcakes have been filled, prepare your ganache. Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooking rack to dry.

Drain and pat dry maraschino cherries. While the cupcakes are slightly wet from the glaze, place a cherry on top to garnish and cover the hole created from filling.

Campfire S'more Cupcakes (a.k.a. The 6 hour cupcakes)

I have been searching for a s'more recipe for quite some time now. I even attempted another recipe from Annie'sEats and it was a complete disaster! It was completely my error (think I added the vanilla in the frosting too soon) but I have been left with an insatiable craving. After scrolling through some blogs I often look at, I came across these little delights. I have been looking at them for a few days and when my turn came up to bring treats to class, I knew these had to be it! Little did I know what an endeavor these would be.

So let me being by laying out the time line of the 6 hour cupcakes:

* Long week, working till 11:30 each night on my thesis,the hubs and cleaning is neglected.

*Started out at 7 pm on Wednesday night to begin the cupcakes.

*By 7:20 realized that I only had 1 cup of sugar when I needed 3 (I doubled the recipe). So, I ran to Target.

*7:45 I returned and restarted the cupcakes.

*7-45-10ish: made up two pans of cupcakes; let bake while reading a research article for class; within minutes of being removed from the oven; all collapsed in center where marshmallows were placed.

*10-12: Rapidly searched the Internet for reasons for failure; no answers; did read review of recipe and saw a couple others had same problem. Made another small pan with 1/3 of marshmallow inside and turned out better, only slightly collapsed. Mixed up another single batch, added 1/4 marshmallow inside. Some collapsed more than others.

*12am: I am left with 23 minimally acceptable to serve; fed up and tired; decided to package up anyways (without ganache topping) because I couldn't arrive empty handed. Returned to another research article due for class the next day but couldn't stop thinking about failure cupcakes.

*12:30; had idea to cover holes in cupcakes; cut marshmallow in half; place on cupcake and broil to give toasted effect! Completed task and was overjoyed!

So, in conclusion, I have no overall idea of why I failed with these cupcakes but am very hesitant to attempt cooking with marshmallows again. I am slightly proud that I was able to salvage the cupcakes after all that time, as they turned out to be a hit with my class! Also, I do plan to make these again sometime because I hate to let the cupcakes win!


Campfire S'more cupcakes

Source: Bakerella

Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa
3/4 cup graham cracker crumbs
1 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup oil
6 jumbo marshmallows cup in half, plus more for decorating

Graham Cracker Crumb topping:
1/2 cup brown sugar
1/2 cup graham cracker crumbs
1/4 cup butter, melted

Ganache
4 ounces semi-sweet chocolate
1/2 cup heavy cream
1/2 cup butter

Preheat oven to 350 degrees F.
In a bowl, mix flour, sugar, baking powder and baking soda together with a wire whisk. Separate the mixture in half into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla and 1/4 cup oil to the cocoa mixture and beat on medium until combined.
Repeat adding the same ingredients to the graham cracker crumb flour mixture.

Prepare the graham cracker crumb topping.
Add the brown sugar and crumbs in a small bowl and pour on melted butter. Stir until combined.

Pour a little graham cracker cake batter into the bottom of your baking cups (so it barely covers the bottom) and then sprinkle the topping mixture lightly on the surface.
Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it is about 3/4 full. ( I used 1/4 a marshmallow cut into 4 pieces on my more successful batch).
Sprinkle with more topping mixture.

Bake cupcakes for about 15-17 minutes.

According to recipe it yields 12 cupcakes: I made a double batch and came up with 36 even with filling my first pan too full.

Let cool completely. (To cover the collapsed portions, I cut a marshmallow in half and placed into the hole. Turned the oven on broil and placed rack in notch, second from the top to allow room for marshmallows. Watch very closely as they burn quickly!! Toast to desired color.)

Heat the butter and cream on the stove. Heat until just before it boils. Remove and add chocolate. Stir until completely melted and smooth. Let cool for few minutes to let ganache slightly thicken. Pour over cupcakes and marshmallows. (I only used around 1/4 of the ganache mixture, next time I will make a half batch)

Oreo Cheesecake Cupcakes

Every word of that title makes me go yummmmmm! And yes, the m's are drawn out like that. For Christmas this year, I requested cupcake decorating supplies. Well leave it to my mom to not just buy something simple and basic. In my gift from 'santa' there was Wilton Master Tip set, disposable frosting bags, adorable 'fashion' cupcake liners and the mother of all cupcake cook books by the one and only Mrs. Martha. My mom had set me up for success. Therefore, ever since Christmas morning I had been dying to make these cupcakes. However, I know my ability to resist cupcakes and cheesecake AND oreos, so I waited until I knew I was getting together with friends so I could pawn some off on them! So far the reviews have been great and I am quite a fan myself.

Oreo Cheesecake Cupcakes

Source: Martha Stewart Cupcakes

Ingredients

42 Oreos- 30 left whole and 12 coarsely chopped (I used 6 chopped cookies as I only bought 1 package of oreos and wanted to have enough bases. The 6 suited the recipe just fine. I still ran out of bases as this recipe made 36 cheesecakes for me.
2 pounds cream cheese at room temperature (yikes, I know, that's alot of cream cheese)
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners.
2. Place 1 whole cookie in the bottom of each lined cup.
3. With electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
4. Gradually add sugar, and beat until combined.
5. Beat in vanilla.
6. Drizzle in eggs.
7. Add in sour cream and salt.
8. Mix in crushed cookies by hand.
9.Divide batter among cookie filled cups, filling each almost to the top.
10. Place in oven, rotating half way through, for 22 minutes. Transfer to wire rack to cool. Place in refrigerator (in tins) at least 4 hours. Remove from tins right before serving.

Count Chocula Cupcakes

I think cupcakes are one of the greatest inventions ever. Then again I am a fan of anything that is individually packaged for many reasons, portion control, easy sharing and/or sanitation for those who are anti germ. While scanning other blogs I came across these adorable cupcakes. I also purchased my first food processor and was beyond excited to use it! It's pure electric power now! These cupcakes turned out pretty good, they were a little dense for my liking but a nice change from your standard cupcake.

I was in a bit of a hurry to finish these before New Year's so I have to admit I used pre-made frosting. I will include the frosting directions in the recipe because I feel the dark chocolate frosting would really compliment the cupcake. Also, my frosting skills leave much to be desired. I am still trying to figure out how to swirl up and with the master set of Wilton tips I got in my Christmas stocking ;), I should have plenty of fun ahead of me!

Count Chocula Cupcakes
Source: MyBakingHeart
Yields: 12 cupcakes

1/3 c vegetable oil
1 c milk
2 c Count Chocula cereal
3/4 c white flour
1/2 c unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
1/2 c light brown sugar

Preheat oven to 350 degrees. Line a muffin tin with paper liners.
Using a food processor, crush the Count Chocula cereal. (Or feel free to use my previous method of placing cereal in a zip lock bag, make sure to zip, place towel over to soften the sound and smash with hammer until cereal resembles a fine dust)
In a large bowl or stand mixer, join together the ground cereal, flour, cocoa powder, baking powder, baking soda and salt. Stir in the chocolate chips.
In another bowl, beat the oil and sugar together for 2 minutes. Add the milk and beat until well-combined. Resembles a frothy consistency.
Fold the liquid into the dry ingredients until just blended. Avoid over mixing!
Divide the batter evenly among the liners. Gently pat the tops to smooth them off.
Bake for 18-20 minutes. Transfer the cupcakes from the pan to a cooling rack and cool to room temperature. Frost as desired.

Dark Chocolate Frosting
6 tbsp butter
2 tsp vanilla extract
3 c powdered sugar
3/4 c dark cocoa powder
1/3 c milk

Cream butter and vanilla.
In a separate bowl, combine powdered sugar and cocoa powder.
Add dry ingredients to creamed mixture.
Slowly add milk until frosting reaches desired consistency, then beat until creamy.