Thin Mint Chocolate Cupcakes


Ingredients for Thin Mint Chocolate Cupcakes:

1 box devil's food chocolate cake mix (plus ingredients for mix)

1 box thin mint cookies (crushed up)

1 can vanilla whipped frosting

*cupcake pan and paper cupcake liners

First preheat your oven to 350 degrees and make the devil's food chocolate cake batter according to the box directions. Stir the chocolate batter until smooth and then add half of the crushed up thin mint cookies (save the rest for garnish). Line your cupcake pan with paper cupcake liners and fill each one with the chocolate batter about half way full. Bake in the oven according to the cake mix box (19-22 minutes). Remove the thin mint cupcakes from the oven and let cool completely! Once the cupcakes are cooled, frost them with the vanilla whipped frosting and top each thin mint chocolate cupcake with the rest of the crushed up thin mint cookies. And there you go! Delicious thin mint chocolate cupcakes!


Red Velvet Cupcakes with Cream Cheese Filling


Ingredients
-red velvet cake mix+ingredients for batter
-cream cheese frosting
-red food coloring (optional)
-sprinkles for garnish (optional)

Start off by following the directions on the Red Velvet cake mix box. Preheat oven accordingly and prepare your cupcake pan with cupcake paper baking cups. Then add all the ingredients the cake box lists in a large bowl. Usually it's just some eggs, oil, and water. Not very difficult. Stir until the batter is as smooth as possible. And if the batter isn't the red you're wanting, you can add a few drops of red food dye to achieve that rich color. But the batter does appear more red after it's done baking so keep that in mind. After your red velvet cake batter is nice and smooth, fill each paper cupcake holder about half way full to three-fourths full. Place the cupcake pan in the oven for the recommended time on the box. Usually ranges from 18-22 minutes or when the cupcakes are spongy when touched. Remove the red velvet cupcakes from the oven after baking and LET COOL COMPLETELY. This is very important since you will be filling them with cream cheese frosting. Once they are cooled, use a small pairing knife to cut out a cone of cake (1-inch across, 1-inch deep) out of the top. Then remove the pointy end of the cone so all you have left is a flat circle of cake. Set this aside, and repeat this step to all of the cupcakes. Then you can use a zip lock bag with the corner snipped off filled with the cream cheese icing for easy distributing. Squeeze about a tablespoon or so of the cream cheese icing in each cupcake. Then place the flat circle of cake on top of each cupcake to plug the hole and keep the filling in place. You can use the remainder of the cream cheese icing to frost the tops of the red velvet cupcakes. Use sprinkles for garnish if you want and ta dahh! Store in an airtight container until ready to serve. Enjoy these amazing red velvet cupcakes!

Lemon Cupcakes




Ingredients
-1 box vanilla cake mix + ingredients to make cake batter
-1 tablespoon fresh squeezed lemon juice
-2 tablespoons fresh grated lemon zest
-1 can of fluffy vanilla frosting
-lemon candies for garnish (optional)

Materials
-bowl
-electric mixer
-paper baking cups
-measuring cups/spoons
-cupcake pan

Preheat your oven to 350 degrees. Prepare the vanilla cake mix with it's necessary ingredients for these tasty lemon cupcakes. Once you have the prepared batter, add the fresh lemon juice and zest. These ingredients add the perfect lemony taste to these amazing cupcakes. Mix all the ingredients until the batter is nice and smooth. **Optional: you can add yellow food coloring to the batter to enhance the lemon color. Pour the batter evenly (about half way full) in each paper cupcake baking cup. Place the pan in the oven and bake for 18-22 minutes. Remove them from the oven when they're golden brown and spongy to the touch. Cool these lemon cupcakes completely before frosting. Spread the fluffy vanilla frosting on each lemon cupcake which ever way you prefer. You can add lemon candies for garnish if you choose. I promise you these cupcakes are outstanding. And there you go, a batch of tasty lemon cupcakes that are perfect for any occasion!

Vanilla Cupcakes with Cream Cheese Filling


Ingrediants
-box of vanilla cake mix + ingrediants to make cake mix
-1 teaspoon vanilla extract
-1 can cream cheese frosting

First pre-heat your oven to 350 degrees and follow the directions on the vanilla cake mix box to make the vanilla batter. Once you've combined those ingrediants, add the vanilla extract to the vanilla cupcake batter. Stir the vanilla batter until smooth. Pour the vanilla cupcake batter into cupcake baking cups in a cupcake pan and place them in the oven for about 17-20 minutes. Once the vanilla cupcakes are a golden color, remove them from the oven and let them cool completely! While the vanilla cupcakes are cooling, take the cream cheese frosting and put it in a ziplock baggy and snip the tip of the bag to form an icing piper. Place the cream cheese frosting aside. Once the vanilla cupcakes are cooled, use a knife to cut the middle of each cupcake out. Just use the knife and cut a circle all the way through the center of the cupcake. Once each cupcake has a hollow circle inside, squeeze the cream cheese frosting inside each hole in the vanilla cupcakes. Decorate the cream cheese vanilla cupcakes however you would like and enjoy!

Banana Caramel Cupcakes


INGREDIENTS

For Cupcakes
-one box vanilla cake mix
-ingredients needed to make the vanilla cake mix on box
-one cup mashed ripe bananas
-one bag of any brand caramel's.

For Caramel Frosting
-1/2 cup butter
-1 cup brown sugar
-1/4 cup milk
-2 cups sifted powdered sugar
-1 tsp. vanilla

First preheat the oven to 350 degrees for these delicious cupcakes and place paper baking cups in a cupcake holder. Follow directions on vanilla cake mix box to make cupcake batter. Stir in the mashed banana's to the cupcake mixture. Mix with an electric mixer until smooth. Pour batter in cupcake baking cups. Place one caramel in the center of each cupcake. Put pan in oven for about 18-21 minutes. Remove pan from oven and let cupcakes cool completely before frosting. As cupcakes are cooling, prepare the Caramel Cupcake Frosting. To make the cupcake frosting, first melt the butter in a small saucepan. Add the brown sugar. Cook and stir for about 2 minutes. Add milk and stir until boiling. Remove from heat and cool until room temp. Pour cooled mixture into a small mixing bowl and add the powdered sugar and vanilla while beating on medium speed. Beat on low for another minute or until nice and creamy. Spread the fluffy Caramel Frosting on the Banana Caramel Cupcakes and enjoy!

Mint Chocolate Chip Cupcakes


Here is a great tasting recipe for making mint chocolate chip cupcakes. If you like Girl Scout Mint Chocolate Cookies then you will love these cupcakes. They are easy to make too !

Ingredients you will need:

2 tablespoons butter
3 eggs
2 teaspoons baking soda
1/2 teaspoon vanilla extract
1/2 cup brown sugar
1/4 cup sugar
2 1/2 cups flour
1 cup of Mint Chocolate Chips

Preparation:

Mix all ingredients together in a large bowl. Beat with mixer for about 3 minutes. I like to mix the mint chips into the batter and liquify it into the batter but you may wish to add the chips last if you want them to stay whole in your mint chocolate cupcakes.

Spoon batter into either non-stick cupcake pan or cupcake holders. Fill each one about 3/4's of the way full. Bake at 365 degrees for about 17 to 20 minutes. Enjoy your mint chocolate chip cupcakes!

Devils Chocolate Cupcakes


This is a fluffy and creamy chocolate tasting cupcake, but most of all, you will like these chocolate cupcakes because they are so moist.

Devils Chocolate Cupcakes Ingredients

1 Chocolate cake mix
1 package chocolate pudding
1/2 cup vegetable oil
2 eggs
2 tablespoons of water
1/2 teaspoon vanilla extract
paper cupcake holders or else nonstick cupcake pan.

Preparation

Preheat oven to 350 degrees. Mix cake mix, pudding mix (dry), oil, eggs, water, and extract together in large mixing bowl. Beat on medium for 2 minutes or by hand for about 5 minutes. Bake for 20 to 25 minutes, checking with toothpick after 18. Let cool for 5 to 10 minutes.

Enjoy your deliciously moist chocolate cupcakes!