Cream Filled Cupcakes

Ingredients:

    * 3 cups all-purpose flour

    * 2 cups white sugar

    * 1/3 cup unsweetened cocoa powder

    * 2 teaspoons baking soda

    * 1 teaspoon salt

    * 2 eggs

    * 1 cup milk

    * 1 cup water

    * 1 cup vegetable oil

    * 1 teaspoon vanilla extract

    * 1/4 cup butter

    * 1/4 cup shortening

    * 2 cups confectioners' sugar

    * 1 pinch salt

    * 3 tablespoons milk

    * 1 teaspoon vanilla extract

Method:

   1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

   2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.

   3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

   4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Lemon Cream Cupcakes

Ingredients:

    * 1 cup butter or margarine, softened

    * 2 cups sugar

    * 3 eggs

    * 2 teaspoons grated lemon peel

    * 1 teaspoon vanilla extract

    * 3 1/2 cups all-purpose flour

    * 1 teaspoon baking soda

    * 1/2 teaspoon baking powder

    * 1/2 teaspoon salt

    * 2 cups sour cream

FROSTING:

    * 3 tablespoons butter or margarine, softened

    * 2 1/4 cups confectioners' sugar

    * 2 tablespoons lemon juice

    * 3/4 teaspoon vanilla extract

    * 1/4 teaspoon grated lemon peel

    * 1 tablespoon milk

Method:

   1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.

Dannon Chocolate Chip Muffins

 

Ingredients:

    * 1 cup Dannon - All Natural plain yogurt, strained overnight in cheesecloth

    * 1/4 cup butter, softened

    * 1 egg, room temperature

    * 1/2 teaspoon vanilla extract

    * 2 cups all-purpose flour

    * 1/2 cup white sugar

    * 3 teaspoons baking powder

    * 1/2 teaspoon salt

    * 1/3 cup semi-sweet chocolate chips

Method:

   1. Strain yogurt overnight in cheesecloth.

   2. Preheat oven to 400 degrees. Lightly grease 12 muffin cups or use paper liners.

   3. Beat the butter and sugar together until fluffy. Beat in egg until well combined. Beat in yogurt and vanilla. Combine flour, baking powder and salt and stir into butter mixture. Fold in chocolate chips. Spoon batter into prepared muffin cups filling them 3/4 full.

   4. Bake in preheated oven until tops are golden, about 20 minutes.

Zucchini Chip Cupcakes

Ingredients:

    * 1/2 cup butter or margarine, softened

    * 1/2 cup vegetable oil

    * 1 3/4 cups sugar

    * 2 eggs

    * 1/2 cup milk

    * 1 teaspoon vanilla extract

    * 2 1/2 cups all-purpose flour

    * 1/4 cup baking cocoa

    * 1 teaspoon baking soda

    * 1/2 teaspoon salt

    * 1/2 teaspoon ground cinnamon

    * 2 cups shredded zucchini

    * 1/4 cup miniature semisweet chocolate chips

    * 1/4 cup chopped pecans

Method:

   1. In a mixing bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, salt and cinnamon; add to the creamed mixture. Fold in zucchini and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched.

Super Easy Chocolate Cupcakes

Ingredients:

    * 3/4 cup shortening

    * 1 2/3 cups white sugar

    * 2 eggs

    * 1 teaspoon vanilla extract

    * 1 teaspoon instant coffee granules

    * 1 pinch cayenne pepper

    * 2 1/4 cups all-purpose flour

    * 2/3 cup unsweetened cocoa powder

    * 1/4 teaspoon baking powder

    * 1/2 teaspoon baking soda

    * 1 teaspoon salt

    * 1 1/2 cups water

Method:

   1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.

   2. In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.

   3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.