More Delicious Cupcakes

So I decided to make a batch of Valentine's Day cupcakes after I pulled this recipe out of a magazine. The cream cheese frosting is ridiculous and they have a hershey kiss in the middle. If you can, make these and serve right after they cool - the hershey kiss will be melted and amazing. Otherwise, they need to be refrigerated once frosted and the kiss will harden back up. Still yummy, but right out of the oven they're to die for. (And calm down people, I have pics)

Red Velvet Cupcakes with a Hershey Kiss Center (Makes about 30)

24 Hershey Kisses
1 1/2 sticks butter, softened
1 1/2 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
2 tbsp liquid red food coloring
2 tsp white vinegar
2 1/2 cups cake flour (not self-rising)

Frosting

2 8 oz bricks of cream cheese, softened
1 stick buuter, softened
1 1/2 cups confectioners' sugar
1 tsp vanilla extract
Red sprinkles for garnish

1. Heat over to 350' F. Line cupcake pans with FOIL liners (kisses too heavy for paper). Put a candy in center of each liner.

2. In a large bowl with mixer at med-high speed, beat butter, sugar, cocoa, baking soda, salt, and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time until blended. Stir buttermilk, food color, and vinegar in a 2-cup measuring cup until well-blended. With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture. Spoon 1/4 cup batter over candy in each cup, keeeping candy in the center. Bake 20-25 minutes until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes then transfer to wire rack. Cool completely.

3. For frosting, beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. On low speed, add confectioners' sugar and vanilla. Increase speed to high and beat until smooth and fluffy.

4. Frost cupcakes and top with sprinkles. Refrigerate until serving.

I'm Back Baby!! Chocolate Cupcakes and Coffee Cream Cheese Frosting

After last week's cupcake debacle, I was little worried I had lost my touch. Fortunately I redeemed myself with this recipe I found on the Internet (I just didn't trust that crazy cupcake lady from the cookbook). Brought them to a Superbowl Party where they received glowing reviews (although if my friends told me they sucked that would be kind of rude). These cupcakes are REALLY easy to make since it's a 1-bowl mix so I recommend for cupcake beginners or anyone strapped for time. Also I felt the icing was just a tad too sweet. If you're feeling adventurous, try starting with a half a box of sugar and then continue adding to taste. Yum!

2 cups cake flour
1 3/4 cups sugar
3/4 cup cocoa
1 1/4 cups milk
3/4 cup shortening (I used 3/4 cups butter instead)
3 eggs
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon double acting baking powder

Preheat oven to 350ºF. Place liners in 2 dozen 3-inch muffin pan cups or grease and flour cups. Into a large bowl, measure all cupcake ingredients except frosting. With mixer at low speed, beat until well mixed, constantly scraping bowl. At high speed, beat 5 minutes, scraping the bowl occasionally. Spoon into muffin pan cups, filling each half full. Bake 20 minutes or until toothpick in center of one comes out clean and dry. Cool in pans on wire racks, 10 minutes, then remove from pans and cool completely on racks. Prepare frosting and top cupcakes.

COFFEE CREAM CHEESE FROSTING:
6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners' sugar
4 teaspoons of instant coffee

In small bowl with mixer at medium speed, beat together the softened cream cheese and evaporated milk. Beat in vanilla, salt, sugar and instant coffee until well blended.