Find Recipes Instantly! (Type the Recipe name or any Ingredient) Black Bottom Cupcakes 1 (8 ounce) package cream cheese, softened 1 egg 1/3 cup white sugar 1/8 teaspoon salt 1 cup miniature semisweet chocolate chips 1 1/2 cups all-purpose flour 1 cup white sugar 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 tablespoon cider vinegar 1 teaspoon vanilla extract Directions 1 Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. 2 In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. 3 In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2-teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. 4 Bake in preheated oven for 25 to 30 minutes. Cream filled lunchbox cupcakes. Ingredients 3 cups all purpose flour 2 c. sugar 1/3 c. baking cocoa 2tsps. baking soda 1 tsp. salt 2 eggs 1 c. milk 1c.vegetable oil 1 c. water 1 tsp. vanilla extract FILLING: 1/4 C. butter or margarine, softened 1/4 c. shortening 2 c. confectioners sugar 3 TBLS. Milk 1 tsp. vanilla extract pinch salt chocolate frosting In a mixing bowl. Combine the first 5 ingredients. Add eggs, milk, oil, water and vanilla. Beat till smooth, about 2 minutes. Fill paper lined muffin cups half full. Bake at 375' for 15-20 minutes or till a toothpick comes out clean. Remove from pans to wire racks to cool completely. In a mixing bowl, combine butter, shortening, confectioners sugar, milk, vanilla and salt, beat until very fluffy, about 5 minutes. Insert a very small tip into a pastry or plastic bag, fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost tops with chocolate frosting. YIELD: 3 dozen. Creepy Crawly Cupcakes Bake up a batch of cupcakes, and then frost with black colored frosting. Attach black licorice for legs and small pieces of colored gumdrops for glowing eyes. Caramel Apple Cupcakes 1 pkg.(18-1/4oz)spice or carrot cake mix 2 c.chopped peeled tart apples 20 caramels 3 TBLS.milk 1 c.finely chopped pecans toasted 12 popsicle sticks Prepare cake batter according to pkg.directions,fold in apples.Fill 12 greased or paperlined jumbo muffin cups threee fourths full.Bake at 350' for 20 min or till toothpick inserted comes out clean.Cool for 10 minutes before removing from pans to wire racks to cool completely.In a saucepan,cook the caramels and milk over low heat until smooth.Spread over cupcakes.Sprinkle with pecans.Insert wood stick into center of each cupcake.YIELD.1 DOZEN.This recipe was made with hershey caramels.These look festive for a party. Halloween Cupcakes 1 (18.25 ounce) package moist white cake mix 1/4 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix 1 recipe Colorful Frosting Directions 1 Prepare and bake cake mix as directed on package for cupcakes, adding drink mix before beating all ingredients together. 2 Frost cooled cupcakes with Colorful Frosting made with orange flavor soft drink mix. Decorate with Halloween candies or sprinkle with additional soft drink mix, if desired. Colororful Frosting 4 1/2 cups powdered sugar 1/2 cup (1 stick) butter or margarine, softened 4 tablespoons milk 2 tablespoons KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor Directions 1 Beat sugar, butter, milk and soft drink mix in large bowl with electric mixer on low speed until well blended and smooth. Use immediately. Cupcake Graveyard 1 (18.5 ounce) package chocolate cake mix 2 (16 ounce) packages vanilla frosting 3/4 cup chocolate sandwich cookie crumbs 24 chocolate covered graham cracker cookies Directions 1 Prepare and bake cake mix according to package directions for cupcakes. 2 In a medium bowl stir 1 package of frosting with the cookie crumbs. Frost cooled cupcakes. 3 Fill a pastry bag, fitted with a plain tip, with remaining white frosting. Write R.I.P. on each chocolate covered graham cracker cookie. Stand a decorated cookie on top of each cupcake so that it looks like a tombstone. Place the cupcakes on a large cookie sheet that has been covered with green paper. Place paper ghosts and bats randomly through the graveyard. Serve! Picnic Cupcakes 18 1/2 Ounce Pkg. Chocolate Or Yellow Cake Mix Filling: 8 Ounces Cream Cheese -- softened 1 Egg -- lightly beaten 1/3 Cup Sugar 1 Cup Semisweet Chocolate Chips -- (6 ounces) Mix cake according to pkg. directions. Spoon batter into 24 greased or paper-lined muffin cups, filling two-thirds full. In a mixing bowl, beat cream cheese, egg and sugar until smooth. Fold in the chips. Drop by tablespoonfuls into batter. Bake at 350 F. for 20 minutes or until cupcakes test done. Cheesecake Cupcakes 3 (8 ounce) packages cream cheese 1 cup white sugar 5 eggs 1 teaspoon vanilla extract 8 ounces sour cream 1 cup white sugar 1 teaspoon vanilla extract Directions 1 Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners. 2 In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full. 3 Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes. 4 To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake. 5 Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top. Makes 18 cupcakes Apple Banana Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2/3 cup shortening 1 1/4 cups white sugar 2 eggs 1 teaspoon vanilla extract 4 tablespoons buttermilk 1 cup ripe bananas, mashed 2 apples - peeled, cored and shredded Directions 1 Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside. 2 In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full. 3 Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. Makes 24 cupcakes. Clown Cupcakes 1 pk Yellow cake mix* 12 Scoops vanilla ice cream 1 pk (12) sugar ice cream cones 1 cn Refrigerated whipped cream Colored decors Candies for eyes,nose,mouth *Duncan Hines Yellow Cake Mix, please. 1.Preheat oven to 350 F. Place 2 1/2 inch paper liners in 24 muffin cups. 2.Prepare, bake and cool cupcakes following package directions. To assemble each clown, remove paper from cupcake. Place top-side down on serving plate. Top with scoop of ice cream. Place cone on ice cream for hat. Spray whipped cream around bottom of cupcake for collar. Spray three small dots up front of cone. Sprinkle whipped cream with assorted colored decors. use candies to make clown face. Note: This recipe makes 24 cupcake, 12 to make into clowns, and 12 to freeze for later use. Cupcakes will keep frozen in airtight container for up to 6 weeks. Tip: For easier preparation, make the ice cream balls ahead of time. Scoop out balls of ice cream, place on baking sheet or in bowl and return of freezer to firm.