cupcake help!?

Question

Normally, I have good ideas when it somes to baking, but I'm stumped. I'm looking for creative ideas for cupcakes. It's for my moms birthday. I can't use any fruit in them. I thought about getting hersheys kisses and sticking them down into the cupcakes right before they're done, but I haven't tried it yet and I don't know how it would turn out. Any suggestions/ideas/recipes?

I can't pick a best answer! I like a lot of the ideas. I'm going to let it go to voting. Thank You!

Answer 1

Oh! I thought that you wanted somebody to help you eat them.

Answer 2

Butterfly Cupcakes Recipe

The presentation on these cupcakes is what really makes them special. You can make this with any cup cake batter recipe to. So learn the method, and take it to use.

Cakes

1/2 cup margarine, soften
1/2 cup sugar
1 1/4 cups self-rising flour
2 large eggs
2 tablespoons unsweetened cocoa powder
1 ounce dark chocolate, melted

Lemon Butter Cream

1/3 cup butter, softened
1 1/3 cups powdered sugar
1 tablespoon lemon juice
1/2 lemon, zest of
powdered sugar

Preheat oven to 350F Place 12 cupcake holders in a muffin pan.
Place all of the ingredients for the cake, except the melted chocolate in a large mixing bowl and beat with an electric mixer until just smooth.
Beat in the chocolate; spoon equal amounts of the batter into the cupcake holders, filling them about 3/4 the way full.
Bake for 15 minutes, or until springy to the touch.
Transfer to a wire rack and let cool.
To make the butter cream, place the butter in a mixing bowl and beat until fluffy, them gradually beat in the powdered sugar.
Beat in the lemon rind and gradually beat in the lemon juice.
When the cupcakes are cool, cut the top off of them, using a serrated knife.
Cut each top in half and spread or pipe the butter cream frosting over the cut surface of each cake and push the two top pieces of the cake top into the frost to form wings.
Sprinkle with powdered sugar.

Answer 3

Very simple, classic recipe, but made with the best ingredients I could find. They will be a hit at any party.

Devil's Food Chocolate Cake
makes 24 cupcakes / 350 degree oven

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers. A 2" ice cream scoop works great for this. Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

Chocolate Buttercream
enough to lightly frost 24 cupcakes

1 stick butter
1/2 cup cocoa
4 cups confectioner's sugar
~1/4 cup milk

1. Beat butter on high for about 30 seconds until soft.
2. Add cocoa and 1 cup of sugar and beat until incorporated
3. Add half of the milk and the remainder of sugar and beat until incorporated.
4. Continue to add milk until you get to the consistency you want.

Assemble
There are many ways to go here, in this case, I simply piped the frosting onto the cupcakes with a large star tip.

Answer 4

Emeril Lagasse puts a cream cheese-chocolate chip-coconut mixture ontop the cupcake batter before they cook, so it bakes in.
See below.
Ooey-Gooey Stuffed Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup sifted cocoa powder (for chocolate cupcakes)
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, cracked into a small cup or saucer
1 stick unsalted butter, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
1/2 cup hot water
Ooey-Gooey Filling:
6 ounces cream cheese
1/4 cup sugar
6 ounces bittersweet chocolate chips
1/4 cup flaked sweetened coconut
Chocolate Sauce, recipe follows

Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 tablespoons of water to each of the paperless muffin wells. In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin liners.
In a small bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes rise and a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle chocolate sauce over cupcakes when serving.

Chocolate Sauce:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract

In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Add the cream into the chocolate and let sit for 3 minutes. Add the vanilla and whisk until the chocolate melts and the sauce thickens.
http://www.foodtv.com/food/recipes/recipe/0,1977,FOOD_9936_20582,00.html

Answer 5

I used to make these, and they were always a hit...

Take your cake batter and pour the batter into ice cream cones. Not the pointy kind, the wafer like kind -- some people call them cake cups. Be careful not to overpour, as you want to decorate them -- I would fill them about 2/3 and have great results!

Place each cone in the cupcake pan, standing up.

Bake as directed (probably about 18-20 minutes)

Then ice them as if they were ice cream cones. You can decorate with sprinkles, tiny bits of candy, coconut, etc..

Good luck!

Answer 6

i make some cupcakes that seem to be a hit...

start with regular chocolate and/or yellow cake batter and bake the cupcakes as normal...

using a pastry bag (or a ziploc bag) with a cake decorating tip, pipe chocolate or vanilla pudding (the opposite of whichever cake you are using) into each cupcake, like a jelly doughnut (insert the tip about 3/4 of the way through the top of the cupcake, into the center... slowly pull the tip out while squeezing the bag... using the back of a spoon, smooth any extra off the top)... ice with the same flavor as the pudding...

ex's... yellow cake filled with chocolate pudding, topped with chocolate icing or chocolate cake filled with vanilla pudding, topped with vanilla icing.

other flavors work well, too... i just picked these to be simple...

i like to top mine with a few m&ms, as well...

Answer 7

How about these Peanut Butter Brownie Cupcakes?

http://somethingsoclever.typepad.com/something_so_clever/2006/06/peanut_butter_b.html

Also look here:

http://cupcakestakethecake.blogspot.com/

and here:

http://52cupcakes.blogspot.com/

Answer 8

What about making vanilla cup cakes and once out the oven while still hot squirt melted chocolate mixed with a little brandy inside them using a piping bag. When cold, Dust the top with confectioners sugar and grated chocolate..............mmmmmmmmm

Answer 9

go online and try to find a recipe for "black bottom cream cheese cupcakes", it's a chocolate cupcake with a white cream cheese filling inside, yummy, sorry i don't have my recipes with me right this second or i'd give you mine. enjoy, and happy bithday to ur mom!!!!!

Answer 10

yes, you can put them in there when you start out. it will melt and be creamy in the middle. you can also use little chocolate morsels. they come in different flavors now. type in chocolate cupcakes and see what you come up with online.