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Chocolate Cupcakes With Cream Cheese Frosting

So you have some chocolate cake mix lying around in the kitchen? This is the perfect excuse for making some delicious cupcakes! It’s very easy to make them, considering that the batter is ready in less than 5 minutes. Even the cream cheese frosting will be a breeze to make! And we’ll even let you in on a little secret: inside of each cupcake, just put a cookie and some peanut butter! They’re absolutely amazing!

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Ingredients Needed for Chocolate Cupcakes With Cream Cheese Frosting

1 ½ cups of chocolate cake mix
4 eggs
¼ cup olive oil
¼ cup peanut butter
6 cookies
3 tablespoons of cream cheese
3 tablespoons of powdered sugar
1 tablespoon red grenadine syrup
1 tablespoon mint syrup
1 tablespoon sprinkles

How to Make Chocolate Cupcakes With Cream Cheese Frosting

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Put the chocolate cake mix, 3 eggs, and olive oil in a kitchen aid and mix them.
  3. Spread peanut butter on each cookie.
  4. Put paper baking cups in a 6-form muffin pan.
  5. In each cup put 1 tablespoon of chocolate batter.
  6. Add the cookies in the middle and cover them with chocolate batter.
  7. Bake the cupcakes for 20 minutes.
  8. Mix the cream cheese with the remaining egg and the powdered sugar.
  9. Divide the cream cheese filling in two bowls.
  10. In one bowl, put the red grenadine syrup. In the other, put the mint syrup. Mix to color the cream cheese frosting.
  11. Use a piping bag to frost the cupcakes.
  12. If you prefer, you can decorate the cupcakes with sprinkles.

Minced Meat and Puff Pastry Cupcakes

If you enjoy layer cake, try these mince mix and puff pastry layer cupcakes! They are crunchy and tender at the same time, well seasoned, and perfect for a late breakfast or brunch.

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Ingredients Needed for Minced Meat and Puff Pastry Cupcakes

¼ puff pastry sheet
6 ounces of mince mix
2 tablespoons of sour cream
1 teaspoon parsley

How to Make Minced Meat and Puff Pastry Cupcakes

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Use a ceramic ramekin to cut out 8 puff pastry circles.
  3. Use one of the circles as a base in the ramekin.
  4. Alternate layers of mince mix and puff pastry until you have 4 puff pastry layers and 3 mince mix layers.
  5. Use a fork to pierce the top puff pastry layer three times.
  6. Cook the 2 cupcakes in the oven for 30 minutes.
  7. Serve warm, with sour cream and parsley.

Halloween Cupcakes

Frighten your trick or treaters with these deliciously scary cupcakes! There’s plenty of chocolate here, so its fans will definitely be pleased with them. Just remember to book some time for the recipe, because it will take a while to cook these cupcakes.

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Ingredients Needed for Halloween Cupcakes

7 ounces of muffin mix
2 eggs
⅓ cup vegetable oil
½ cup milk
3.5 ounces of dark chocolate

For the tombstones:

12 cookies
3.5 ounces of dark chocolate
½ cup powdered sugar
¼ cup condensed milk
red food coloring
green food coloring

How to Make Halloween Cupcakes

  1. Preheat the oven to 360°F/180°C.
  2. Add the muffins mix in a large bowl. Crack the eggs in the bowl and pour the vegetable oil and milk. Add the dark chocolate. Set up your mixer to high speed and mix everything until smooth.
  3. Fill a 12-slot muffin tin with silicon molds. Pour the muffin mixture into the molds.
  4. Slide the tray into the oven and bake the muffins for the next 25 minutes!
  5. Soak the biscuits into melted chocolate and refrigerate them for the next 2 hours.
  6. Add the powdered sugar in a small bowl and pour the condensed milk. Mix until smooth. Divide the mixture into 2 separate bowls. Mix each of them with one of the food colors.
  7. Write “R.I.P” on the chocolate biscuits using the red colored sugar. Add one chocolate biscuit inside each muffin.
  8. Top the muffins with the green colored sugar glaze!

Cupcakes With Whipped Cream on Top

If you’re planning a romantic dinner, you’ll also need a good dessert to go along with the rest of the meal. So why not try a simple one, like these wonderful cupcakes? Topped with delicious whipped cream, they will be the perfect ending for your special meal!

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Ingredients Needed for Cupcakes With Whipped Cream on Top


For the cupcakes:

2 cups of flour
3 tablespoons of vegetable oil
2 eggs
1 cup heavy whipping cream
1 teaspoon red food coloring

For the whipped cream:

1 cup heavy whipping cream
1 teaspoon red food coloring
sprinkles

How to Make Cupcakes With Whipped Cream on Top

  1. Preheat the oven to 350°F/175°C.
  2. Add the flour in the mixer bowl.
  3. Pour the vegetable oil, whipping cream, and add the eggs.
  4. Set your mixer over medium speed, and mix into the ingredients, until all of them combine themselves into a smooth, velvety mix.
  5. Pour 1 teaspoon of red food coloring into the mixture and mix until smooth. Add it in a topping bottle.
  6. Use a slotted muffin tray and add muffin wrappers in the empty slots. Fill them with the muffin mixture.
  7. Add a touch of colored mixture in the middle (around 1 teaspoon).
  8. Bake the muffins for the next 40 minutes.
  9. In the meantime, you can take care of the whipped cream. Pour the whipping cream in a large bowl. Use the mixer and mix until it reaches stiff peaks.
  10. Pour 1 teaspoon of food coloring and mix it until smooth.
  11. Move the whipped cream into a piping bag with a star tip. Pipe the colored whipped cream using a spiralling motion onto the cup cakes.
  12. Add colored sprinkles on top of the cupcakes.
Carrot and Bell Pepper Muffins

Carrot and Bell Pepper Muffins

Unlike cupcakes, the muffins can be savory like these guys. Here we mixed zucchini, carrot, red onion, and red bell pepper into the dough. And we didn’t stop at vegetables, you know. They were followed swiftly by grated mozzarella.

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Ingredients Needed for Carrot and Bell Pepper Muffins

1-ounce butter
1 zucchini, diced
1 carrot, diced
1 red onion, minced
1 red bell pepper, diced
12 ounces flour
1 tablespoon semolina
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 cup low moisture mozzarella, grated

How to Make Carrot and Bell Pepper Muffins

  1. Melt the butter in a pan over low heat.
  2. Add the zucchini, carrot, onion, and bell pepper. Stir them in, cover with the lid and cook for 5 minutes.
  3. Remove the lid, stir in, then cook for another 5 minutes.
  4. Add the flour, semolina, and baking powder to a bowl. Mix them. Set aside.
  5. Add the eggs to s smaller bowl and beat them. Whisk in the milk adding it gradually until you have an egg wash.
  6. Transfer the flour mixture to another bowl. Gradually add the egg wash and mix until even.
  7. Add the mozzarella and keep mixing.
  8. Add the cooked veggies and mix them in.
  9. Transfer this dough to muffin pans. We needed 3 muffin pans 6 cups each.
  10. Cook for 20 minutes at 350⁰F/175⁰C.
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