#1,773: Reese’s Bottom Cheesecake Muffins

I've had this recipe pinned on one of my pinterest boards for 3 years, and since it was so simple, I figured it would be a great recipe to make for book club and get off my boards.  Here's the bad news about this recipe...it tastes artificial.  Now granted, I should not be surprised since I used a box cheesecake mix...but I was following the original recipe and going for speed not quality.  Don't make this unless you have a real cheesecake filling you can make/use.  These did not go over well...even though they were super simple to make.  I was not a fan.  

1 Box of JELLO instant NO-Bake Cheesecake Mix
12 Reese’s Peanut Butter Cups (one per each Cheesecake)
1 Cup of Mini Chocolate Chips (optional...for sprinkling on top)
Approx. 1 Cup of Graham Cracker Crumbs (use the enclosed bag of crumbs from the boxed No-Bake Cheesecake Mix)
Paper Cupcake Liners

Mix up the no-bake Cheesecake according to the box directions.  Set aside. 

Place a paper muffin liner into each of the muffin tins. 

Unwrap the Reese’s and remember to remove the bottom paper liner!  Drop one Peanut Butter Cup down into each paper liner and pour the Cheesecake Mix onto it.  Sprinkle with graham cracker crumbs and chocolate chips.  Place into the fridge and chill for at least one hour.

#1,471 and #1,472: Chocolate Cherry Cake and Chocolate Glaze

This chocolate cherry cake recipe has been sitting on one of my pinterest boards for over two years now.  So when I needed to make a dessert for the cake walk at our church, I figured it would be time to make it and try it.  Although I enjoyed this recipe and the cake was definitely nice and moist, it wasn't the greatest thing I've ever eaten.  You have to really love cherry pie filling too (which I generally do).  Would I make this particular recipe again, probably not.

Once my cupcakes were done though, I knew it needed a chocolate frosting/glaze of some sort, so I decided to use this recipe to make it.  I LOVED the glaze!  It was a little thick for my liking, so I used A LOT (probably about a cup or so) of the heavy whipping cream until it thinned out to the consistency I wanted it to be.  I would definitely make the glaze/frosting again!

Chocolate Cherry Cake
1 chocolate cake mix

2 eggs

1 C. water

1 can cherry pie filling

Mix cake mix, eggs, water and pie filling together and bake according to the directions on the cake box.

Chocolate Glaze

3 oz Baker’s Semi-Sweet Chocolate
2 tbsp whipping cream
1 tbsp butter

Microwave Baker’s Chocolate, whipping cream and butter in microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

#1,467: Oreo Brownie Cupcake

Matthew turns 3 today.  (Big sob)  How is this boy turning three already?!  Wasn't I just pregnant with him?  Sigh....

Anyhow, I decided to make a recipe that I've been dying to try since it combines two of his favorite things...brownies and cookies.  His daddy was more than willing to test these as soon as they came out of the oven too.  The original recipe I found for these were even better because they add peanut butter on top of each Oreo (heaven!).  But Matthew is allergic to peanut butter so we omitted it from this recipe.  I debated about using almond butter but was honestly too lazy to add it.  

These are SO good.  They were super simple to make and I ended up getting 12 cupcakes plus a small cake pan with the leftover cookies and batter.  Stupidly I forgot to spray the cake pan with non-stick spray so I can't get the dang cookies/brownies out, but whatever.

These did stick a little bit to my liners as well so you might want to spray those a bit too.  

1 Box Brownie Mix (plus ingredients listed on box!)

24 Oreo cookies

Preheat your oven to 350 degrees and line up your 12 cup cupcake/muffin tray with paper liners. 

Prepare your brownie mix according to the directions on the box.

Place 2 Oreo’s on top of each other into the cupcake tray. Spoon 2 tablespoons of brownie batter over the Oreos and let it run down the sides of the cookies. Bake cookies and brownies between 18 to 20 minutes, until the brownies are cooked through. Let cool, then serve.

#1,462: Vanilla and Brownie Cupcakes

I found these cute little cupcakes made with brownie mix on the bottom and cake mix on top, and the original recipe called for a red velvet cupcake.  I wanted to make some green cupcakes for Matthew and his love of Ninja Turtles, so I just used a white cake mix instead and added some green food coloring.  :)  I do think red velvet would have been delicious though.

Regardless, these little cupcakes are fantastic!!  We all loved the brownie (slightly undercooked) on the bottom.  I will definitely be making these again!  The only thing I would probably do differently next time is to add more cake mix on top of each of the brownies.  I tried to keep it a 50/50 ratio, and I think it would have been even better with more cake batter on top.  

The original recipe gives a recipe for the frosting, but I made my own butter cream frosting so I omitted the frosting ingredients. 

1 box brownie mix -follow directions on box 

1 box strawberry cake mix -follow directions on box (I used a vanilla cake mix and used milk instead of water)

Combine brownie ingredients in a medium sized bowl. Then combine strawberry mix in a separate bowl. Stir until smooth.

Fill bottom of cupcake liners with a spoonful of brownie batter. Then add another spoonful of strawberry mix on top. The cups should be about 2/3 the way full.

Bake at 350 for 18-20 minutes. Remove from pan and allow cupcakes to cool before frosting.

#866: Vanilla Cupcakes

Yeah, these don't look like vanilla cupcakes do they?!  It's hard to tell with the decorations and frosting on top.  I promise, they are indeed vanilla cupcakes though.  I made these for my 6 year old and 1 year old's birthday party this weekend.  Obviously (or I should say hopefully) you can see that they wanted a star wars themed birthday.  I didn't want to make a boxed cake mix cupcake so I made real cupcakes.  Personally, they weren't any better than the boxed stuff.  I thought these were a little dry/tough/chewy.  Maybe I over baked them.  I don't know, but these surely weren't knock-your-socks-off cupcakes. 

3/4 cup butter
3 eggs
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 3/4 cups sugar
3 teaspoons vanilla (add more for a super-vanilla taste)
1 1/4 cups milk
2 1/2 teaspoons baking powder

Prior to starting, get the eggs and butter to room temperature. Grease and flour two cupcake/muffin pans, or add cupcake wrappers to trays.

Stir together the salt, baking powder, flour.  Preheat oven to 350 degrees F. Beat butter in an electric mixer on high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla.

Add part of the flour mixture then part of the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Combine and spread batter into cupcake pans.
Bake for 15-18 minutes, until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes then remove from pans.

#684: Healthy Pumpkin Cupcakes

It is fall, so that means one thing....PUMPKIN recipes!  Yeah!!  We were talking at work one day about healthy cupcake/muffins that use canned pumpkin instead of eggs and oil.  So when I came across this one I decide to make it right away.

Oh my goodness, are these good.  GOOD.  And since there isn't any egg in the batter, it was very hard not to eat the raw batter/dough before it actually cooked.  Yes, it is that good.  Or at least I think so!

1 boxed chocolate cake mix (I used spiced cake mix)

15 oz can of pumpkin puree

6 ounces of chocolate chips (I was looking for cinnamon chips but couldn't find them...chocolate is the next best thing)

Preheat oven to 350 degrees.  Mix together cake mix and canned pumpkin. Use a mixer and beat on medium speed for about 2 minutes. Add in chocolate chips.

Put in a muffin tin with liners. Batter is dense and does not rise much so these can be filled to the top. Bake for 22-25 min until a toothpick inserted comes out clean!

#547: Pastel Cupcakes

I found this recipe in a recent Kraft Food magazine and knew it would be the perfect cupcakes to make for Chloe's birthday.  (See Everblossom Cupcakes and Vanilla Buttercream Frosting for more info...no I did not just make her pink cupcakes.  This was just the base).

Although these are not my favorite cupcakes I've ever made, they were pink, and strawberry flavored.  And Chloe loved them.  That was good enough for me.  Would I make these again for myself, no.  Would I make them again for kids who don't care...yes!

1 pkg. (2-layer size) white cake mix6 Tbsp. KOOL-AID Sugar-Sweetened Soft Drink Mix (any flavor), divided

Prepare cake batter as directed on package.  Blend in 1/4 cup dry drink mix.  Pour into 24 paper-lined muffin cups.  Bake as directed on package for cupcakes.  Cool in pan 10 min., then remove to wire racks to cool completely.

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#546: Everblossom Cupcakes

Chloe's 3rd Birthday Theme was Caillou and Tinkerbell.  She picked it! (Obviously).  So I knew I wanted to make cupcakes for her.  When I searched for "tinkerbell" recipes, this cupcake recipe came up.  It didn't look too difficult to make so I decided to give it a try.  Guess what...it wasn't hard at all and they turned out beautifully (if I do say so myself!).

Batch of baked cupcakes
Vanilla buttercream frosting
Butter knife
White candy melts
Candy Dots

For each everblossom, frost the center top of a cupcake. Press six candy melts into the frosting to resemble flower petals.  Arrange four more candy melts on edge to create another row of petals in the center.  Press a Candy Dot, top down, into the frosting at the flower center.

#545: Vanilla Buttercream Frosting

When I made the Everlasting Cupcakes for Chloe's birthday, the original recipe said to use buttercream frosting.  I didn't want to buy one that was already pre-made/store bought so I googled the recipe and came across this one.  It is DELICIOUS.  I mean, really, really good.  I loved it...a lot.  Make this for you next batch of cupcakes.  Yum!

20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.

Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

#542: Angel Lush Cupcakes

With all of the other desserts I was having at the Birthday Party/Baptism, I knew I also wanted a healthier alternative for people to choose.  I decided to make these Angel Food Cake Cupcakes since they looked different, healthy, festive and easy.  :)  In my opinion, these were just ok.  I decided to use sugar free vanilla pudding and I think it ruined the flavor of the "frosting."  I would definitely make this again, but I not use sugar free.  Otherwise, they would have been super yummy.
1pkg. (16 oz.) angel food cake mix
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2cans (8 oz. each) DOLE Crushed Pineapple in Juice, undrained
1cup thawed COOL WHIP Whipped Topping
2cups assorted fresh berries (blueberries, raspberries and sliced strawberries)

Heat oven to 375ºF.  Prepare cake batter as directed on package; pour into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.

Mix dry pudding mix and pineapple in medium bowl. Gently stir in cool whip, cover and put in the fridge for about 30 minutes so the "frosting" starts to thicken.  Spread onto cupcakes and top with desired berries. Store in refrigerator.

#486: Penguin Cupcakes

I made these penguin cupcakes to go along with Allison's "Happy Feet" Themed birthday party and her non-happy feet cake. :)  Mine definitely didn't turn out as cute as the original photo but I thought they were cute non-the-less. 

Vanilla or chocolate cupcakes
Vanilla frosting
Chocolate cookies (Girl Scout Thin Mints or Keebler Fudge Shoppe Grasshopper Cookies -- 3 halves per penguin)
Dried apricots, cut into triangles for the beak and feet (I used dried mangoes)
Brown M and M Minis

Make a batch of vanilla cupcakes according to package directions.  Make or purchase 2-3 cups of vanilla frosting. Save some for decorating glue.

Decorate as shown, cutting the cookies in half with a very sharp, non-serrated knife and using extra frosting to attach the apricot beak and the M and M's eyes.

#441: Cocoa Cupcake

This is a recipe I've had bookmarked for quite a while and just needed an excuse to make.  I have been slacking on making something for the girls to bring to school to share with their friends, and since I had all of the ingredients on hand for this recipe, I figured it would be a good day and a good reason to make them. 

These cupcakes are definitely not difficult to make, however I needed WAY too many separate bowls for this recipe, and since I hate doing the dishes (even w/the dishwasher), I'm probably not going to make these again anytime in the near future.  How lazy am I!? 

With that said, however, this got 2 thumbs up from everyone in our family...except from Chloe who claims, "I no like muffins."  (Yes, she does!)

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

2 large eggs, separated

4 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1/2 cup low-fat buttermilk

1/4 cup miniature chocolate chips

2 tablespoons confectioners' sugar, optional

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.  In a bowl sift flour, cocoa, baking soda and salt.  Set aside.

In a bowl, beat egg whites on high speed until stiff peaks form.  Rinse and dry beaters. 

In a large bowl beat butter and sugar until light.  Add yolks, one at a time, beating well after each.  Beat in vanilla.  With mixer on medium-low speed, beat in 1/3 flour mixture, then half of the buttermilk.  Repeat ending with flour.

Fold in 1/3 egg whites.  Fold in remaining egg whites and chocolate chips.  Divide batter among muffin cups and bake until a toothpick inserted into center of a cupcake comes out clean (18-20 min). Let cook in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely.  Sift confectioners sugar over cupcakes if desired.