Chocolate Cupakes with Creamy Mint Frosting!

Easy chocolate cupcakes with delicious mint frosting! There are two flavor collisions that I just die for one being chocolate and peanut butter and the other chocolate and mint! I can never get enough of it! This is the first time I have attempted to make home made mint frosting so I whipped it up the easy way! The cupcakes were moist and I could not stop eating the frosting!

To start you will need to make a chocolate cake out of the box (chocolate or devils food). My secret is to add a box of chocolate pudding into the mix to make them moist!

 

While you mixing add 1/4 teaspoon of pure mint extract to add the hint of mint in the cupcake!

I bought these super cute cupcake liners the other day!

Place cupcake liners in pan

Use ice cream scoop to evenly fill each cup. Batter will be thick because of the pudding.

Bake as directed. Look how yummy they look! Remember to leave them in pan for 10 minutes than move to rack for cooling. While you wait you can start making the frosting. Soften 4 tbsp. of butter and mix with a cup of powder sugar. Add 2 tbsp. of milk and 1 more cup of powder sugar. Mix in 1/2 teaspoon of mint extract and a couple drops of green dye for light mint green coloring.

Frost cupcakes! I think I would  use less green dye next time unless I am celebrating St. Patricks Day! These are chocolately and minty delicious! Enjoy.

Chocolate Cupcakes:

1 box of chocolate cake mix

1/4 teaspoon of Mint extract

1 box of instant chocolate pudding


Mint Frosting:

2 cups powder sugar

4 tbsp. soften butter

2 tbsp. milk

1/2 tsp. Mint extract

Couple drops of green dye

Colorful Cupcakes- Fun and Flirty!

These cupcakes were so girly and cute! The best part is how easy they were to make! I have seen this technique done before on several websites so I was excited to try them on my own! The best part is that every cupcake is unique! You never know what type of pattern you will see when you bite into them! I baked these for a Mother's Day gift but I could see these being a great dessert for a baby shower or a little girls birthday party! All that is missing is some sprinkles!

For this recipe you will first need a white cake mix in a box.

Make as directed

Separate batter equally into three containers. If you want the cupcakes to be more of one color than put more batter in one container.

Pick two colors to dye the batter. I love Betty Crocker Neon gel colors because there bright and easy to work with! You may also separate the batter into more containers if you want to do more colors!

Place cupcake liners in pan

Mix in colors. I kept one container plain because I wanted white in my mix!

Spoon the batter into the cupcake liners in a pattern or you can layer randomly. I love the colors swirled together here!

Bake as directed on the box. Look at the colorful cupcakes rising! While they bake you can start the frosting. I used the same cream cheese frosting for my Lemon Cupcakes but instead of lemon juice I used vanilla extract. Then I dyed it beautiful purple! Remember to wait for the cupcakes to cool completely before frosting!

Take a bite and enjoy the art! Each cupcake is unique!

24 fun and flirty cupcakes ready to be devoured!

I liked to leave a little room around the cupcake so you could see the swirl of colors.

They are so pretty and the best to come is when you take a bite! Enjoy!

Colorful Cupcakes

1 box of white cake mix

Food coloring

Cupcake liners

Frosting:

2 tbsp. Butter

1/2 package powder sugar

2 tablespoons vanilla extract

half package of cream cheese

Mix until you reach desired consistency

Reese's Peanut Butter Chip Wheat Cookies

From Hershey Recipes

I have been cooking with wheat flour for one year now but was a little hesitant about using it in a dessert! I decided to make cookies with Reese's peanut butter chips and wheat flour. They were delicious! The only difference I noticed was the color is more tan so you have to be careful when baking cause they look done faster! These are yummy and a little bit more healthy because of the wheat! I hope you enjoy them! We are peanut butter fans but you can use this recipe with chocolate chips as well. This makes about 24 cookies.

Preheat oven to 350 degrees

In a medium bowl cream together

1 cup butter 

1 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

Then add 2 eggs, one at time and beat well.

Gradually add in

2 cups all-purpose wheat flour

 1 teaspoon baking soda

 

Mix well

Stir and fold in a half bag of Reese's Peanut Butter Chips

Drop by tablespoon onto an ungreased cookie sheet and bake for 8-10 minutes.

Let cool on rack for 10 minutes and you have one delicious cookie!

Reese's Peanut Butter Chip Wheat Cookies

2 cups all-purpose flour

1 teaspoon baking soda

1 cup butter

1 cup white sugar

1/2 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

1 2/3 cups Reese's peanut butter chips

Lemon Cupcakes with Lemon Cream Cheese Frosting!

From Kraft recipes.

My mother in law made these last year and I loved them. I am usually all about making everything from scartch but this recipe is a win for coming from a box! I did tweak it a little bit and it was AMAZING!

1 pkg. (2-layer size) white cake mix

1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding

1 cup water

4 egg whites

2 Tbsp. oil

1 teaspoon of lemon zest (I love the extra kick it gives but this is optional)

Heat ovent to 350 degrees

Beat  first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.)

 Beat on medium speed 2 min

Then I used an ice cream scoop to fill the lined muffin cups. I learned quickly that you must fill generously! About  2 ice cream scoops worth!

Bake 21-24 minutes or until your toothpick inserted in the middle comes out clean.

While they baked I took a medium sized lemon from the store and washed it in warm water and dried with a paper towel. Then I took a grater (zester would have worked better) and grated the yellow part of the lemon into the bowl. Avoid grating the white part. I used this as garnish and a bit in the frosting iteslf. This also can go in the cake mix where I put optional.

Beautiful and Golden! Let cool in pan for 10 minutes

Then move cupcakes to a rack to cool COMPLETELY!

Cream Cheese Frosting: ( This is my version. I halved the recipe because it makes a TON. I also added way more lemon juice so if you are no a huge lemon fan  it would be only 1 Tbsp.).

½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. Butter
4 Tbsp. lemon juice
½ pkg. (16 oz.) powdered sugar
1 teaspoon lemon zest

Beat cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Blend 1 tsp. lemon zest into frosting before spreading onto cupcakes. Spread onto cupcakes and garnish with lemon zest.

Delicious and moist lemon cupcakes on my new cake stand I made!!