Cupid’s Cupcakes

chocolate-cupcakes-080219-xl

Preparation Time:  10 minutes
Cooking Time:  15 minutes

Servings: 36

Ingredients

Cup Recipe

  • 1/2  batch Classic Sugar Cookie Dough recipe (see below)
  • 1 cup(s) creamy peanut butter
  • 1 cup(s) confectioners’ sugar
  • 1 tablespoon(s) (unsalted) butter, softened
  • 36 piece(s) (heart-shaped) chocolate or chocolate kisses

Classic Sugar Cookie Dough Recipe

  • 3 cup(s) flour
  • 1/2 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1 cup(s) (2 sticks unsalted) butter, softened (don’t use margarine)
  • 1 1/2 cup(s) sugar
  • 2 large eggs
  • 1 teaspoon(s) vanilla extract

Directions

  1. Prepare cookie dough. In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.
  2. When you’re ready to make the Cupid’s Cups, remove 2 disks of dough from refrigerator. Keep remaining dough in fridge or freezer for future use.
  3. Preheat oven to 350 degrees F. Mist 36 mini muffin cups with cooking spray or line with paper liners. Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell. Repeat with remaining dough.
  4. Bake about 12 to 15 minutes, or until lightly golden. Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup. Cool 2 minutes in pans, then carefully remove cookie cups to rack to cool completely.
  5. Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy. Fill each cookie cup with about 1 tablespoon filling (use a piping bag or a zip-top bag with the corner snipped off, if you like). Top with a chocolate candy.

Coconut Cream Cupcakes

coconut-cream-cupcakes

Preparation Time:  15 minutes
Cooking Time:  30 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) can coconut cream
  • 1 (16 ounce) package confectioners’ sugar
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
  2. In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into your cupcake tray.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  4. Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cupcakes then sprinkle with coconut.

Cappuccino Cupcakes with Mocha Frosting

cappuccino-cupcakes-with-mocha-frosting

Preparation Time:  10 minutes
Cooking Time:  30 minutes

Servings: 24

Ingredients

  • 1 (18.25 ounce) package white cake mix
  • 1/4 cup instant cappuccino coffee powder
  • 1 tablespoon vegetable oil
  • 3 egg whites
  • 1 1/4 cups water
  • 1 cup shortening
  • 1 1/2 teaspoons vanilla extract
  • 4 1/2 cups confectioners’ sugar
  • 4 tablespoons milk
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee powder
  • 1 cup hot water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
  2. In a large bowl, combine cake mix and 1/4 cup cappuccino. Pour in 1 1/4 cups water, 3 egg whites and 1 tablespoon oil. Mix well, then pour batter into cupcake pan.
  3. Bake in preheated oven according to package directions until a toothpick inserted into center of cake comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks and cool completely.
  4. To make the Mocha Frosting: In a large bowl, combine shortening with vanilla. Blend in half of the confectioners’ sugar. Blend in 2 tablespoons milk. Repeat with remaining confectioners’ sugar and 2 tablespoons milk. Mix in approximately half of the cocoa.
  5. Dissolve the 1 tablespoon instant coffee into 1 cup of hot water. While still warm, pour two tablespoons of the coffee into the frosting mixture. Mix in remaining cocoa. Add coffee mixture, a tablespoon at a time, until desired consistency is achieved. Fill and frost cupcakes.

Lemon-Lime Tart Cupcakes

lemon-lime-tart-cupcakes

Preparation Time:  15 minutes
Cooking Time:  20 minutes

Servings: 24

Ingredients

  • 1 1/2 cups butter
  • 3 cups white sugar
  • 5 eggs
  • 2 tablespoons lemon extract
  • 3 cups all-purpose flour
  • 3/4 cup lemon-lime soda (e.g. 7-Up or Sprite)

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups.
  2. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.