Sunday, December 26, 2010

12.26.10: Brownie Buckeye Cupcakes Duncan HinesServings: 12 cupcakes
•12 miniature peanut butter cups (about 4 oz.)
•1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
•3 large eggs
•1/4 cup water
•1/2 cup oil
•1/2 cup creamy peanut butter
•1/4 cup butter, softened
•1 cup powdered sugar, sifted
•3 tablespoons milk
•1/2 teaspoon pure vanilla
•1/8 teaspoon salt
1.Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
2.Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil.
3.Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
4.Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean.
5.Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
6.Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy.
7.Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
1.Try using a scoop to portion batter more easily. A scant-filled #12 scoop (about 2-1/2 inch diameter) works well.
2.It is important to place the peanut butter cup upside down on batter to achieve the proper effect after baking.
Boston Creme Cupcakes courtesy Sandra Lee
•1 1/4 cups cold whole milk
•1 (3.4-ounce) box vanilla instant pudding and pie filling mix
•1 tablespoon pure vanilla extract
•12 pre-made cupcakes baked from a cake mix
•1 cup heavy cream
•1 (12-ounce) package semisweet chocolate morsels
•1/4 cup powdered sugar, sifted
Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.
Cream cheese chocolate cupcakes
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1 egg
1/8 tsp. salt
1 c. chocolate chips
1 c. peanut butter chips (or just use more chocolate if you want)
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.

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