Self-Filled Cupcakes with Creamy Chocolate Frosting

Some days, you just have to love ND.  We woke up today, May 7th, to snow.  So far, it isn't melting either.  I wouldn't mind so much, but my oldest is headed for a field trip today out of town.  His class is going to be touring Fort Mandan.  I hope they are still able to enjoy themselves and learn a lot while they are trudging through the snow.  

A day like today is a perfect time to hole up in your kitchen and bake some delicious treats.  How about these cupcakes?  They were absolutely delicious.  I got the cupcake recipe out of my husband's grandma's church cookbook that she gave me.  She is the sweetest woman.  She knows how I love to cook and she is always giving me little kitchen related things.  She most recently gave me her china.  It is beautiful!  I have always wanted china, but I didn't have any.  Her pieces were in perfect condition too, some were still unopened in the box!  The funny thing is, if I would have been able to select my own china, there is a good chance that I would have picked exactly what she gave me.  It is simple, and elegant.  I also just adore that it is from her and it comes with a history.  I will always think of her when I use it.  

Self-Filled Cupcakes

18 1/2 oz. box chocolate cake mix

8 oz. package cream cheese (I used reduced-fat)

1 egg

1/3 c. sugar

pinch of salt

6 oz. chocolate chips (mini would work the best although I made them with regular)

Prepare cake mix, using milk instead of water, per package directions.  Place cupcake papers in cupcake tins.

Divide batter evenly between 24 cupcake papers.  

Cream sugar and softened cream cheese; beat in egg and salt.  Stir in chips.

Equally distribute the cream cheese mixture between all 24 cupcake tins, dropping it on each one, near the center.  

Bake at 350 degrees for 20 minutes.  Cool and frost.

Creamy Chocolate Frosting

3 1/2 c. confectioners sugar

8 Tbsp cocoa powder

8 Tbsp butter

7 Tbsp. heavy cream (if you are in a pinch, milk would work OK too)

2 tsp. vanilla extract

In a medium sized bowl, combine the confectioners sugar and cocoa power.  Set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture and cream.  Blend in vanilla.  Beat until light and fluffy.  In necessary, adjust consistency with more cream or sugar.

Lucky Green Velvet Cupcakes

I realize that St. Patrick's Day is over and done with, but I really wanted to make sure that I saved this cupcake recipe.  It really was fabulous, both the cupcake AND the frosting.  Besides, green is also a wonderful spring color AND both my boys' favorite color (although you really could do them any color you heart desires)!  

Lucky Green Velvet Cupcakes

1 box yellow cake mix

4 eggs

1/2 c. water

1/2 c. vegetable oil (I used Canola, I never use Vegetable oil anymore)

1 small box instant vanilla pudding mix

1/2 c. plain yogurt or sour cream (I used light sour cream)

5-8 drops green decorators paste (I just used the regular old food coloring that I had on hand.  It worked just fine although it took much more than the decorators paste would to get a nice green)

Cream Cheese Frosting (recipe follows)

Preheat oven to 350 degrees.  In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and sour cream or yogurt.  Beat on medium for 1 1/2 minutes.  Slowly beat in decorators paste or food coloring until you get your desired color.  

Scoop batter into paper-lined cupcake tins.  Bake 15-18 minutes or until cooked through.  Let cool completely.  

Frost cupcakes with cream cheese frosting and add sprinkles if desired.

Cream Cheese Frosting

8 oz. cream cheese (I used 1/3 less fat)

4 Tbsp. butter, softened

4 c. powdered sugar (the recipe calls for it to be sifted, but I can't be bothered with that;P)

1 tsp. vanilla extract

Mix cream cheese and butter until smooth and creamy.  Mix in vanilla.  Mix in powdered sugar, one cup at a time.

Recipe Source: I saw this recipe featured on both Picky Palate and Real Mom Kitchen.

Happy 7th Birthday Quinn! & A Cupcake Cone Journey

Today is my son's 7th birthday.  Happy birthday Quinn!!!!!!  So, in preparation, last night, I decided to make cupcake cones for him to share with his friends at school today.

This, my friends, is how you SHOULD NOT make cupcake cones.

DO NOT use one cake mix for 18 cones.

DO NOT think that the regular recommended baking time of 18-22 minutes will suffice.

DO NOT keep opening the oven door because you can't understand why they aren't done yet.

Go ahead, DO NOT listen to me, and this will be your result:

Unless, of course, you are going for that melted cone look.

Here is attempt #2 (thank God I bought more than one mix):

No, they aren't perfect, but they are much better.  Once I got them frosted, they really didn't look too bad at all.

Here are some tips that I learned along my cupcake cone journey;p

DO divide your boxed cake mix batter evenly between 24 cones.

DO preheat the oven to 500* (This helps give the cones that rounded cone look.  This is also a good tip to use when baking muffins or regular cupcakes.  It is what the bakeries do.)

DO turn it back down when you pop the cones in to 350*

DO bake your cupcake cones for 25-30 minutes WITHOUT repeatedly opening the oven.

Would I do this again? YES!!  My kids had no idea about my struggles and they were VERY impressed with them this morning.