Black Forest Cupcakes

Black Forest Cupcakes
I Had To Use Cupcake Vineyards Black Forest Wine In This Decadent Dessert! This Is Becoming One Of My Favorite Reds!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

This Recipe Is As Simple As it Gets!

Ingredients

Organic Arrow Mills Chocolate Cake Mix

1 1/4 cup Cupcake Vineyards Black Forest Wine

1  1/2 sticks butter, melted

12-24 Bordeaux Maraschino cherries, stems removed

2 eggs

prepared Butter Cream Frosting

Cooking Tools
Muffin pan ( 6 or 12 count)
Muffin liners
Medium mixing bowl
Piping bag with tip
Cooling rack
Whisk

Directions
Preheat oven to 350 Degrees F.  In a mixing bowl, whisk together cake mix, wine, melted butter and eggs. Whisk ingredients until well incorporated.  Line cupcake pan with liners and place 2 cherries in the bottom of each liner. Fill liners with the cake batter almost to the top.  Bake in oven for 25-30 minutes.  Completely cool on rack before piping frosting on cupcakes.
Yields 6-12

Cupcake Vineyards Black Forest Wine enhances the deep dark flavor of the rich chocolate.  Subtle flavors of the wine runs throughout the cupcake!

The Bordeaux Maraschino Cherries adds the burst of extra sweetness and another level of flavor to the cupcakes!

Red Velvet Cupcakes

Red Velvet Cupcakes
With Cream Cheese Icing!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 20-25 minutes

Ingredients
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp salt
1 1/2 tbsp cocoa powder
1 vegetable oil
1/2 cup butter, softened
1 cup buttermilk, room temp
2 eggs, room temp
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
3/4 cup pecans, crushed 

Cooking Tools
2 large mixing bowl
1 medium mixing bowl
Hand held mixer
Sifter
Cupcake Tin
Foil cupcake liners

Directions
Preheat oven to 350 degrees. Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined using a hand held mixer. Fill foil lined muffin tins about 3/4 full. Bake for 20-25 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle to see if it comes out clean. Cool cupcakes completely before frosting (recipe below) and sprinkle with crushed pecans.
Yields 1 dozen

Cream Cheese Frosting
Ingredients
16 oz. cream cheese, softened
1 cup butter, softened
1 tsp vanilla extract
4 cups powdered sugar, sifted

Directions
In a medium mixing bowl, whip cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until well blended and whipped fluffy.

Triple Chocolate Cupcakes

Triple Chocolate Cupcakes
Take A Box Cake Mix And Go From Ordinary To Extraordinary!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box (Betty Crocker, Dunkin Hines) dark chocolate cake mix
1 stick butter, melted
1 1/3 cups coffee, cooled
3 eggs
1 tbsp sour cream
1 tsp vanilla extract
1 tsp cinnamon
1 cup semi-sweet chocolate chips + garnish

Cooking Tools
Cupcake baking pan
Cupcake paper liners
Large mixing bowl

Directions
Preheat oven 350 Degrees F.  In a large mixing bowl, add all the ingredients and whisk until well incorporated. Line cupcake pan with liners and fill each with batter 3/4 the way full.  Bake in oven for 25 minutes. Check to make sure center is done, with a inserted knife comes out clean.  Let cool before icing. Garnish with some semi-sweet chocolate chips.
Yield 10-12 cupcakes

Chocolate Ganache Frosting
Ingredients
2 cups semi-sweet chocolate chips
1/2 -3/4 cup heavy cream
1 tsp instant coffee granules
1/2 tsp cinnamon

Directions
Place all ingredients in a microwave safe glass bowl. Cover with paper towel and heat in 1 minute increments and whisk occasionally, do not boil.(you may also use a Bain Marie). Whisk until smooth and melted.  Set aside until room temperature.  Spread on top of cupcakes. Cook's Note: This is not your thin Ganache recipe which is equal parts chocolate to cream.  This version is thicker as it cools, it should not look like soup.

German Chocolate Cupcakes

German Chocolate Cupcakes
If Your A Chocolate Lover, This Recipe Is For You!
Difficulty: Moderate

Ingredients
1 1/2 cups sugar  
1 1/2 cups all-purpose flour  
1/2 cup unsweetened Dutch cocoa  
3/4 tsp baking powder  
3/4 tsp baking soda  
3/4 tsp salt  
3/4 cup whole milk  
6  tbsp unsalted butter, melted
1 heaping tbsp sour cream 
1  large egg  
1  large egg yolk  
1/2 tsp  almond extract  
3/4 cup  boiling-hot water
Filling
7 ounces sweetened flaked coconut  
1 cup pecan bits
1/2 cup almond bits
1 (14 ounce) can sweetened condensed milk

Directions
Preheat the oven to 350 Degrees F, line muffin tins with cupcake liners taller than the muffin tins. ( the larger liners hold more batter).
Make Filling: Place half of the coconut, almonds and the pecans on a baking sheet and toast in the oven until the coconut is evenly browned (about 5 minutes). Stir together toasted coconut, almonds and pecans with the remaining coconut, almonds, pecans and condensed milk; set aside.
For Cupcakes: Sift together all dry ingredients into a large bowl.  In a another large bowl, whisk together whole milk, butter, sour cream, eggs, almond extract and water until combined. Slowly add the dry ingredients to the egg mixture, and stir until just incorporated.  Fill cupcake cups 3/4 full with the batter. Drop in 1-2 tbsp of the coconut filling in center and press slightly into the batter.  Bake cupcakes for 25 minutes. After the cupcakes have baked, then remove to a cooling rack.  The filling will sink the center slightly.  Cool completely before icing the cupcakes.
Yields approx. 12

Chocolate Icing
Ingredients
1/4 lb butter  
1/2 bag of 2lb. powdered sugar  
1/2 cup + 1tbsp cocoa  
1 1/2 tsp vanilla  
1/2 cup whole milk  
pinch of salt
Directions
Melt butter in a large bowl, and then add cocoa, mix until smooth.  Add milk, powdered sugar, vanilla and salt and whisk. ( add the powdered sugar in small amounts as you whisk ) Can add more powdered sugar to make thicker or more milk to make thinner depending on consistency desired.



Root Beer Float Cupcakes And Jar Cakes

Root Beer Float Cupcakes And Jar Cakes
Difficulty: Easy

Ingredients
1 (18 1/4 ounce) yellow cake mix with pudding
1 (5 1/8 ounce) box vanilla instant pudding mix
1 1/4 cups root beer
1/2 cup vegetable oil
1/4 cup butter melted
4 large eggs

Root Beer Glaze
2 cups confectioners' sugar
3-4 tbsp root beer

Directions
Preheat oven to 350°
For muffins; line muffin pan with muffin foils.  For mason jars; spray nonstick butter flavored spray in the interior of jar.
In a large bowl, combine cake mix, pudding mix, root beer, vegetable oil, melted butter and eggs.
Beat at medium speed with an electric mixer until smooth.
Spoon batter into prepared pan, and bake for 18-20 minutes for muffins; 30-35 minutes for jars, or until a wooden pick inserted in the center comes out clean.
Let cool in pan for 10 minutes.
Remove from pan and let cool completely on a wire rack.
Spoon glaze over cooled cakes. (mix sugar and root beer until smooth to create glaze).
Cook Note:  If preparing in mason jars, fill only half of jar with the mixture.  Place filled jars in a large roasting pan and fill up 1/4 of the way up the jars with boiling water (Bain Marie).

Serves 12 cupcakes or 6 jar cakes