Almond Joy Cupcakes

So I got the idea for an Almond Joy flavored cupcake from someone else's recipe. But, as always, I tweeked it and made it my own. Here's the way I went about it:

Ingredients: box of vanilla cake mix, 1/3 c oil, 3 eggs,
1/4 c water, 1c coconut milk, chocolate frosting,
sweetened shredded coconut, and sliced almonds

Follow instructions on the box - however, I
substituted 1 cup coconut milk + 1/4 c water
instead of 1 1/4 cups water.
Also I added roughly 2 cups shredded coconut

Fill cupcake pans 2/3 way full.
Bake 350 degrees for 20 minutes
I yield 2 dozen cupcakes

Let cool completely before frosting.

While cupcakes cool, mix bag of sliced almonds and
remaining shredded coconut in a bowl
(makes for easier dipping/topping later)

Frost.

Dip

Done

Lemon Apricot Angel Food Cupcakes

Oh Goodness!  These turned out FAN-FREAKING-TASTIC!

I used a simple Angel Food cake mix that only required 1 1/4 cups of water to be added to the dry mix. The baked 350* for 20 minutes creating beautiful crispy-topped mini-cakes. 

While they were still warm to the touch - using a pastry bag - I filled half of them with a lemon pie filling and the other half with an apricot filling. 

A nice shmear of vanilla frosting and a dollop of the center filling on top to identify one flavor from the next and ta-da! Yumminess as light as air! (You'll notice in the picture below a can of lemon-frosting I tried it on one of the apricot cupcakes and it was just too overpowering. The fillings were able to stand on their own so I stuck with the vanilla)

Another winner for the books!

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Remember - ignore the lemon frosting in the picture. :)

Keep the extra batter in the refrigerator between batches -
it will help the batter stay firm and not liquefy

I used an ice cream scoop to measure out them equally - about 3/4 full

Bake at 350* for 20 minutes

They come out soft but with a hard exterior

Use a piping bag and push through the harder top.
Fill with your favorite fruit pie filling or custard

It's okay if a little comes out the top - it'll be covered with icing later

Lemon on the Left. Apricot on the Right.

Frost and decorate with a dollop of filling. 

Happy Eating!

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting

I've been in search of a delicious, unusual, fantastical, four-star original cupcake recipe. And in the chocolate category...I think we may have found a winner. 

Now there is nothing wrong with a plain chocolate cupcake with either chocolate or vanilla frosting. It's an oldie but a goodie for a reason. 

I was looking for something to spice that up a little. Take the "ordinary" to the "extraordinary". 

During the Christmas holidays I make a Mexican Hot Chocolate cookie. Chocolate with a hint of black pepper, chili powder and cinnamon. So I thought "Why not a cupcake?"

And since I've promised to share the "winners" with people here's the "recipe" as it were.

Mexican Hot Chocolate Cupcakes with Cinnamon Frosting


Preheat oven to 350 degrees.

1 box Chocolate Fudge cake mix
1 1/3 cup coffee*
1/2 cup vegetable oil*
3 eggs*
1/2 tsp black pepper
1/2 tsp chili powder
1 tsp cinnamon
1/4 tsp ground cloves

(* Denotes measurements instructed on the box. Follow your cake mix recipe but substitute coffee for any water)

1) Combine cake mix and all spices - blend thoroughly

2) Add coffee and oil

3) Add eggs, one at a time - mixing well in between

4) Fill cupcake papers 2/3 of the way full (I use an ice cream scoop so they come out equal)

5) Bake 20 minutes - or until toothpick comes out clean

While cupcakes are baking beat 2 teaspoons of cinnamon into white vanilla frosting (yes, I used store-bought). 

Once cupcakes have cooled completely - frost with cinnamon icing and decorate as you please (I used a light dusting of cinnamon on top). 

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So far all of my "taste-testers" (aka family) love them and agree these are the winning Chocolate cupcakes!