Quickie Cuppies

I have a slight (okay not so slight) obsession with

CUPCAKES! 

I don't pretend to be an expert cupcake baker but I LOVE baking cupcakes...
or CUPPIES as I like to call them.  :)

On this page I will share some of my favorite cuppie recipes...
most are made with cake mixes...
thus the title of the page...
Quickie Cuppies. 

Enjoy!!

 

REESE'S PEANUT BUTTER CUPPIES

 

 

 

These cuppies are A-MA-ZING!

I adore Reese's Peanut Butter Cups.

And {as you know}

I adore cuppies.

The combination of the two makes

THE

PERFECT

DESSERT

You've just gotta make these!

 

Here's the recipe:

{{You're very welcome}}

:)

 

INGREDIENTS:

1 Box Dark Chocolate Fudge Cake Mix

3 eggs

1 cup water

1/3 cup vegetable oil

24 Reese's Peanut Butter Cup Miniatures, unwrapped

 

DIRECTIONS:

Preheat oven to 350 degrees. 

Line cupcake pan with paper liners, set aside.

Combine first 4 ingredients in large bowl, beat on medium speed for 2 minutes.

Fill cupcake liners 2/3 full.

Insert 1 peanut butter cup in the center of batter, being careful not to push down all the way {just press down until the top is just barely below the surface of the batter.

Bake for 15-18 minutes.

Remove from oven and cool completely on wire rack.

Top with Peanut Butter Frosting.

 

PEANUT BUTTER BUTTERCREAM FROSTING

 

INGREDIENTS:

1 stick butter, softened

1/3 cup creamy peanut butter

1 tsp. vanilla

4-6 cups powdered sugar {depending on desired consistency}

2-3 Tbsp. milk

20 Reese's Peanut Butter Cup Miniatures, chopped {for garnish}

 

DIRECTIONS:

Cream butter and peanut butter together until smooth and creamy.

Mix in vanilla.

Blend in powdered sugar, one cup at a time.

Mix in milk until the frosting reaches the desired consistency.

Fill piping bag fitted with large star tip {1M} with frosting.

Swirl on top of cooled cupcakes.

Sprinkle chopped peanut butter cups on top of the frosting {while it's still moist so it will stick}.

 

ENJOY!!

 

Blessings to you,

Kim  :)

 

 





 

 

TEXAS SHEET CAKE CUPPIES

 

 

 

If you've ever been to a BBQ in Texas, you've probably had

Texas Sheet Cake.

It is chocolatey, sugary, nutty heaven!

I have taken the classic recipe and turned it into

cuppies.

Make these for your next BBQ...

or just cuz!

You'll be glad you did.  :)

 

Here's the recipe:

 

TEXAS SHEET CAKE CUPPIES

 

INGREDIENTS:

2 cups flour
2 cups sugar
1/4 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks butter
1/2 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract

 

 

DIRECTIONS:

Preheat oven to 350 F.

Line a cupcake pan with paper liners and set aside.

In a large bowl, combine flour, sugar & salt and set aside.

In a microwave safe bowl, melt butter.

Stir in cocoa powder & boiling water and stir together.

Add to dry ingredients and stir until just combined.

In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk.

Stir into the chocolate/flour mixture and mix until blended.

Fill prepared cupcake pan with batter & bake cupcakes for 17-20 minutes.

Cool completely on wire rack before frosting.

 

 

TEXAS SHEET CAKE FROSTING

 

INGREDIENTS:

1 3/4 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons buttermilk

1 teaspoon vanilla extract
4-5 cups confectioners sugar
1/2 cup chopped pecans + more for garnishing

 

 

DIRECTIONS:

Melt butter in a microwave safe bowl.

Add in cocoa powder, buttermilk, & vanilla.

Whisk until smooth then add in confectioners sugar, one cup at a time.

Stir in the pecans.

Spread a generous amount onto cooled cupcakes.

Garnish with chopped pecans.

 

Enjoy the chocolatey, sweet, southern goodness!

 

Blessings to you,

Kim

 

PINK CHAMPAGNE CUPPIES

These cuppies are just so girly

and I adore them!

I mean...they have Pink Champagne in them...what's not to adore?

And, you can't have Pink Champagne without a couple of strawberries, right?

I've blended in just a touch of pureed strawberries for an extra touch of luxury and sass.

;)

Here's the recipe...

INGREDIENTS:

1 box white or french vanilla cake mix

1 1/3 cups pink champagne

1/3 cup pureed strawberries

3 eggs

1/3 cup vegetable oil

4 drops of red food coloring

DIRECTIONS:

Preheat oven to 350.

Fill cupcake pan with paper liners.

Combine cake mix, pink champagne, strawberry puree, eggs, and oil in large bowl.

Beat on low just until combined.

Add in food coloring and beat on medium speed for 1 1/2 minutes.

Fill cupcake liners 2/3 full.

Bake at 350 for 15 to 18 minutes.

Let cool slightly before removing to wire rack. 

Let cool completely before frosting with Pink Champagne Buttercream Frosting.

PINK CHAMPAGNE BUTTERCREAM FROSTING

INGREDIENTS:

2 sticks butter, softened

1 tsp. vanilla

1/3 cup pink champagne  *substitute for milk or water if serving to children*

8-10 cups powdered sugar

3-4 drops red food coloring

DIRECTIONS:

Blend butter and vanilla together until creamy.

Blend in pink champagne, mixing until light and fluffy {about 2 minutes}

Add in powdered sugar one cup at a time until desired consistency is reached.

Blend well for about 2 minutes or until light and fluffy.

Add in about 3 drops of red food coloring or more to reach desired "pinkness".
Blend well.

Fill piping bag with frosting and swirl onto tops of cooled cuppies.

Sprinkle with with sugar pearls to represent bubbles.

Enjoy your bubbly!

Blessings to you,

Kim

Pina Colada Cuppies

with Coconut Rum Cream Cheese Frosting

Happy June 1st!

It may not officially be SUMMER

but it sure feels like it!

We have been planning our family summer vacation

and we are going to the BEACH!

{not until July, though}

However, it's not too soon to pretend, right?

So, today, in honor of

the month of June

and

our upcoming BEACH vacation

and

Coconut...

I had the urge to make these yummy little morsels of tropical goodness.

The are packed full of coconut and pineapple flavor...

just like their lovely little counterpart

the Pina Colada.

The are light, fresh, fruity, coconutty, tropical, and just...

well...

YUM!

Here's the recipe...

PINA COLADA CUPPIES

INGREDIENTS:

1 box Pineapple Supreme cake mix

3 eggs

1 cup water

1/3 cup vegetable oil

1/2 cup crushed pineapple {with the juice}

1/2 cup shredded {unsweetened} coconut

1/2 tsp. coconut extract

1/2 tsp. rum extract

DIRECTIONS:

Preheat oven to 350 degrees.

Line cupcake tins with paper liners. {This batch made 30 cupcakes, for me!}

Prepare mix according to package directions...except only use 1 cup of water instead of 1 1/3.

Mix in crushed pineapple, coconut, and both extracts.

Blend well for 1 1/2 minutes.

Fill cupcake liners 2/3 full.

Bake at 350 for 16-18 minutes.

Remove from oven and cool completely.

Top with Coconut Rum Cream Cheese Frosting {recipe follows}.

COCONUT RUM CREAM CHEESE FROSTING

INGREDIENTS:

12 oz. cream cheese, softened

1 stick butter, softened

1 tsp. vanilla extract

1 tsp. coconut extract

1/2 tsp. rum extract

8 cups powdered sugar

1-2 Tbsp. milk

DIRECTIONS:

Cream together butter and cream cheese until light and fluffy.

Add in extracts and blend well.

Blend in powdered sugar 1 cup at a time.

Add in milk until you've reach desired consistency.

Fill pastry bag with frosting.

Swirl on top of COMPLETELY cooled Pina Colada cuppies.

Sprinkle with toasted coconut and top with a cocktail umbrella, cherry, and pineapple slice!

Get ready to be swept away to a tropical paradise!

Blessings to you,

Kim

Mocha Caramel Cuppies

with Sea Salt Caramel Frosting

 A few years ago I was blessed to have

a divine experience with

the most decadent piece of

candy that I've ever had

the pleasure of tasting.

Dark Chocolate Covered Sea Salt Caramels!

Oh!My!

I heard angels sing!

I couldn't wipe the smile off my face...

for days!

{Ok...maybe not DAYS...but hours, for sure!}

My life was changed...

forever!

Just thinking about those

heavenly morsels

makes me SMILE!

So, I finally turned them into a CUPPIE!

And I have to tell you

I have had the very same reaction as I did with the candy...

I

CAN'T

STOP

SMILING!

They are FAB--U--LOUS!!

I filled them with a

Creamy Caramel filling

and drizzled Caramel on top

and sprinkled them with Sea Salt.

You must make these

NOW

and come back and tell me

how much you love me

for changing your life

forever!  ;)

MOCHA CARAMEL CUPPIES

INGREDIENTS:

1 Box Dark Chocolate Fudge Cake Mix

3 eggs

1 cup STRONG coffee, room temperature

1/3 cup vegetable oil

DIRECTIONS:

Preheat oven to 350 degrees.

Line cupcake tin with paper liners.

Prepare cake mix according to package directions, substituting the coffee for the water. 

Beat on med-high for about 2 minutes.

Fill cupcake liners 2/3 full.

Bake for 16-18 minutes at 350 degrees.

Remove from oven and cool completely on wire rack.

Once the cupcakes are cooled, insert the end of a {clean} wooden spoon or dowel to create a hole in the center of each cuppie.

Fill a small plastic bag with Creamy Caramel filling {recipe follows}.

Snip off one corner of the baggie, insert into the hole, and fill the center of each cuppie with caramel filling.

Top each cuppie with Caramel Frosting {recipe follows}.

Drizzle with Caramel Sauce{recipe follows}.

Sprinkle with coarse Sea Salt.

CARAMEL

{for filling, frosting, & drizzle}

**Warning**

You just might find yourself with a spoon in your hand

eating this decadent frosting

all by itself

before it ever reaches the cuppies!

{{NOT that I know from experience!}}

Just consider yourself warned!

INGREDIENTS:

2 sticks of Butter

2 cups packed DARK Brown Sugar

2/3 cup Heavy Cream {plus 4-6 Tbsp}

2 Tbsp. Vanilla Extract

6-8 cups Powdered Sugar

DIRECTIONS:

Melt butter in saucepan over med-low heat. 

Mix in brown sugar and 2/3 cup heavy cream.

Stir until sugar is melted {about 2 minutes} but no longer...you don't want your caramel to harden.

Remove from heat and mix in vanilla.

Pour into a large mixing bowl, making sure to reserve and set aside 1/3 cup of the caramel sauce for drizzling.

Let the caramel cool in the bowl for several minutes, until it is almost room temperature.

Blend in 2 cups of powdered sugar.

*The caramel should still be slightly "runny" and creamy...this is when you will want to reserve 1 cup of this consistency for the filling and set it aside.*

Blend in the remaining powdered sugar, one cup at a time.

I tend to alternate adding the powdered sugar and 1 Tbsp. heavy cream at a time until I reach the desired consistency for my frosting.

Now you can begin filling, frosting, drizzling, and sprinkling the cuppies...

I hope these cuppies make you smile!  :)

Blessings to you,

Kim

Peaches & Cream Cuppies

with Peach Buttercream Frosting

My youngest baby is turning 2 next month.

I can't believe it!

I call her my "Little Peach"

So...I have decided that is the perfect theme for her

2nd Birthday Party.

And since June is Prime Time for Peaches

the menu will consist mostly

of recipes that include those

juicy

sweet

tangy

fresh

delicious

 light

little morsels of

peachy goodness!

Including these yummy

PEACH CUPPIES...

INGREDIENTS:

1 box French Vanilla Cake Mix

3 Eggs

1 1/3 cups Water

1/3 cup Vegetable Oil

1  cup of Pureed Peaches, divided {preferably fresh but you can use frozen}

1/2 cup Peach Preserves

6 cups Peach Buttercream Frosting

DIRECTIONS:

Preheat oven to 350 degrees.

Line cupcake tin with 24 paper liners.

Prepare cake mix according to package directions.

Mix in 1/2 cup Pureed Peaches.

Fill cupcake liners 2/3 full with cupcake batter.

Bake at 350 for 16-18 minutes.

Remove from oven and set aside to cool completely.

Once cooled, insert the handle end of a {clean} wooden spoon or dowel into the center of each cupcake.

Combine 1 cup of Peach Buttercream Frosting with 1/2 cup Peach Preserves, mix well.

Fill small ziploc bag with frosting & preserve mixture.

Snip off one end of bag.

Insert opening into the hole of each cupcake and squeeze lightly to fill.

Top with remaining Peach Buttercream Frosting.

PEACH BUTTERCREAM FROSTING

INGREDIENTS:

3 sticks butter, softened

2 tsp. vanilla

1/2 cup Pureed Peaches {reserved from cuppies}

8-10 cups powdered sugar

2-4 Tbsp. milk or cream

DIRECTIONS:

Blend butter and vanilla together until creamy.

Blend in peaches and cream, mixing until light and fluffy {about 2 minutes}

Add in powdered sugar one cup at a time until desired consistency is reached.

Blend well for about 2 minutes or until light and fluffy.

Set aside one cup of frosting for filling.

Divide remaining frosting in 1/2.

With one 1/2 of the frosting, add in 3 drops of pink and 6 drops of yellow food coloring to achieve a peach color.

Add to "cream" colored frosting and stir together VERY slightly until marbled.

Insert large star tip into piping bag.

Fill with frosting and swirl onto tops of cooled & filled cuppies.

Sprinkle with large sugar crystals and top with a peach slice.

These cuppies are so light and fresh...

the perfect dessert for those dog days of summer...

especially if served along with Homeade Peach Sorbet!

Enjoy!

Blessings to you,

Kim

Coconut Cuppies

with Coconut Buttercream Frosting

So...as you may have already read...

I am currently obsessed with coconut!

It makes me happy!

It makes me think of summer...

on the beach

sipping a Pina Colada

with my handsome husband

no fighting children to be heard...

{hold on while I slap myself back to reality}

{{{SLAP}}}

Okay I'm back...

in the kitchen

drinking coffee {3rd cup}

children arguing in the background

dishes piling up in the sink

But wait...

I also have

Freshly baked

Coconut Cuppies!

Here's the recipe...

COCONUT CUPPIES

INGREDIENTS:

1 box French Vanilla Cake Mix

3 eggs

1 cup coconut milk

1/2 cup water

1/3 cup vegetable oil

1 cup sweetened coconut

DIRECTIONS:

Preheat oven to 350.

Line cupcake tins with paper liners and set aside.

Combine cake mix, eggs, coconut milk, water, and oil on low speed for about 30 seconds. 

Add coconut and blend at medium speed for about 2 minutes.

Fill cups 2/3 full with batter.

Bake at 350 for 16-18 minutes or until slightly golden.

Cool for about 10 minutes and then remove to cool completely on a wire rack.

Frost with Coconut Buttercream Frosting.

Garnish with Sweetened Coconut Flakes.

COCONUT BUTTERCREAM FROSTING

INGREDIENTS:

2 sticks butter, softened

1 tsp. vanilla

6-8 cups powdered sugar

3 Tbsp. Heavy Cream

2-4 Tbsp. water

1/2 cup sweetened coconut

DIRECTIONS:

Cream butter for approx. 30 sec. in large bowl.

Add vanilla and Heavy Cream. Beat until combined.

Add in powdered sugar 1 cup at a time.

Add water 1 Tbsp. at a time, until you reach desired consistency.

Beat for 2 minutes until light and fluffy.

Mix in coconut, just until combined.

Add desired tip to a piping bag {I used a large star tip}.

Fill piping bag with frosting and swirl on top of cooled Coconut Cuppies.

Top with Sweetened Coconut Flakes.

May these Cuppies take you away

to a happy {beachy} place

if only for a moment...

Blessings to you,

Kim

Snickerdoodle Cuppies

with Cinnamon Buttercream Frosting

These are my most requested cuppies from friends and family.

Many have requested this recipe.

Even more have demanded that I make these

when they come visit.

They are absolutely IMPOSSIBLE to resist!

Consider yourself warned!!

SNICKERDOODLE CUPPIES

INGREDIENTS:

1 box white cake mix

1 cup milk

1 stick butter, melted

3 eggs

1 tsp. vanilla

1 1/2 Tbsp. cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Line cupcake tin with paper liners.

Mix cake mix and all ingredients together for 2 minutes.

Fill liners to 2/3 full.

Bake for 15-18 minutes.

Remove from oven and let cool completely on wire rack.

Frost with Cinnamon Buttercream Frosting

CINNAMON BUTTERCREAM FROSTING

INGREDIENTS:

1 cup butter, softened

6-8 cups powdered sugar

4-6 Tbsp. milk

2 tsp. vanilla

1 1/2 Tbsp. cinnamon

DIRECTIONS:

Beat butter on low for 30 seconds.

Add powdered sugar, 1 cup at a time.

Add vanilla, cinnamon, and 4 Tbsp. milk, beat well.

Add more milk, if desired, for thinner frosting.

Continue to beat on medium speed for 1 minute, or until light and fluffy.

Add desired tip to piping bag and fill with frosting.

Swirl on top of Snickerdoodle Cuppies.

Garnish with Raw Sugar and cinnamon mixture.

ENJOY!

Blessings to you,

Kim

Sopapilla Cuppies

with Honey Cinnamon Buttercream Frosting

These cuppies are a wink and a nod to the delightful Mexican dessert
The Sopapilla.
Since I top off my Sopapillas with honey everytime I eat them,
I did the same to these cuppies.
After all...they are just as delicious
so they deserve the same special treatment.

I hope you enjoy them!!

SOPAPILLA CUPPIES

INGREDIENTS:

1 box french vanilla cake mix

3 eggs

1 1/3 cups water

1/3 cups vegetable oil

3 Tbsp. honey

2 Tbsp. cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Line cupcake tin with paper liners.

Prepare mix according to package directions.

Add honey and mix well.

Separate the mix in 1/2 (putting the other 1/2 in a separate bowl)

Add cinnamon to 1/2 of the cake batter and blend well.

Spoon the honey-vanilla batter into liners, filling 1/3 full.

Spoon the cinnamon batter on top, filling 2/3 full.

Swirl each cupcake SLIGHTLY with a knife, making sure NOT to mix together completely.

Bake at 350 for 17-19 minutes.

Cool completely on a wire rack.

HONEY CINNAMON BUTTERCREAM FROSTING

INGREDIENTS:

2 sticks butter, softened

3 Tbsp. honey

1 Tbsp. cinnamon

1 tsp. vanilla extract

6-8 cups powdered sugar

2-4 Tbsp. milk

DIRECTIONS:

Cream butter until smooth and fluffy.

Add honey, cinnamon, and vanilla and mix well.

Mix in powdered sugar one cup at a time until frosting is slightly thicker than desired texture.

Mix in milk one Tbsp. at a time until desired consistency is reached.

Fill piping bag with frosting.

Pipe on top of Sopapilla Cuppies.

Garnish with cinnamon sugar, drizzle with honey, and top with small piece of a sopapilla.

To Make Sopapilla Garnish:

Heat vegetable oil in small skillet.

Cut flour tortilla into small triangles.

Add to hot oil, turning with tongs every few seconds to prevent over-browning.

Remove from oil when slightly golden brown and put immediately into a bowl of cinnamon sugar.

Coat each side of fried tortilla, thoroughly with cinnamon sugar and set on paper towel to absorb extra oil.

Enjoy!

Blessings to you,

Kim

**I'm linking up to Tip Junkie**

Key Lime Cuppies
with Key Lime Buttercream Frosting

I've never met a Key Lime Pie I didn't like (well, ok...maybe one or two).
But, Key Lime Pie is one of my all-time favorite desserts.
So, obviously, I have been wanting to make a cuppie with a nod to that luscious, tangy bit of perfection in a pie.

My precious hubby is having a birthday, soon and I'm throwing him a Fiesta.
So...there's my excuse to make a Key Lime Cuppie.
And here it is. 

It's light but satisfying, tangy but sweet, and so cute to look at!
*I've added a variation below to twist it into a Margarita Cuppie if no kiddos will be partaking (we, however, will have our entire brood present...so G rated it is!)

KEY LIME CUPPIES
(makes 24 cuppies)

INGREDIENTS:

1 box French Vanilla cake mix

3 eggs

1 cup water

1/3 cup Key Lime juice

1/3 cup vegetable oil

3 tsp. Key Lime zest

1 drop green food coloring (you don't want it GREEN...just slightly "limey")

DIRECTIONS:

*Preheat oven to 350 degrees.

*Line cupcake tins with 24 paper liners.

*Prepare mix according to package directions...substituting 1/3 of the water for Key Lime juice.

*Add Key Lime zest and 1 drop green food coloring, blend well.

*Fill liners 2/3 full.

*Bake 17-20 minutes until toothpick inserted comes out clean.

*Cool completely on wire rack

*Top with Key Lime Buttercream Frosting

KEY LIME BUTTERCREAM FROSTING

INGREDIENTS:

2 sticks butter, softened

3 tsp. Key Lime zest

2 tsp. vanilla extract

6-8 cups powdered sugar

6 Tbsp. Key Lime juice

1-2 Tbsp. milk

DIRECTIONS:

*Cream butter until fluffy

*Add in Key Lime zest, Key Lime juice, and vanilla, blend well.

*Add powdered sugar one cup at a time and blend well (add powdered sugar until slightly thicker than desired consistency.

*Blend in milk until frosting reaches desired consistency.

*Put frosting in a piping bag.

*Swirl on top of Key Lime Cuppies

*Garnish with Key Lime zest and a Key Lime slice (you can coat the slice of lime in granulated sugar, if desired)

**VARIATION--Margarita Cuppie**

*Once cuppies are cooled, brush tops with tequila.

*Add in a couple of Tbsp. Tequila into the frosting until you get the flavor you desire.

*Garnish the same as the Key Lime Cuppies, but sprinkle on a pinch of Margarita Salt.  Mmmmm

I hope you make these and enjoy them as much as we did!!

Blessings to you,

Kim

Banana Cuppies
with Honey-Cream Cheese Frosting

You have to make these cuppies ASAP.
They are absolutely DE-LISH!
I made them last night because we had a bunch of bananas that were becoming very ripe...they were screaming to become cuppies!  :)
Who am I to deny their plea??
These might be my new fav (my husband says I say that everytime I make a new cuppie. :D )

BANANA CUPPIES

INGREDIENTS:

1 box white or yellow cake mix (I used white)

3 eggs

1 1/3 c. water

2 Tbsp. vegetable oil

1 tsp. cinnamon

1 tsp. baking soda

3 ripe bananas, mashed

DIRECTIONS:

*Preheat oven to 325 degrees.

*Line cupcake tin with paper liners.

*Prepare cake mix according to package directions.

*Add cinnamon and baking soda to batter and blend thoroughly.

*Stir in mashed bananas until incorporated.

*Fill liners to 2/3 full.

*Bake for 18-20 minutes or until toothpick inserted comes out clean.

*Cool completely on wire rack.

*Top with Honey-Cream Cheese Frosting

HONEY-CREAM CHEESE FROSTING

INGREDIENTS:

1 stick of butter, softened

8 oz. cream cheese, softened

1/2 tsp. cinnamon

3 Tbsp. honey

6-8 cups powdered sugar

1-2 Tbsp. milk

DIRECTIONS:

*Cream butter and cream cheese together until fluffy.

*Mix in cinnamon and honey and blend.

*Add in powdered sugar, one cup at a time until it is a little thicker than you desire for your final consistency.

*Blend in 1-2 Tbsp. milk until the frosting is the consistency you want. 

*Beat frosting for approx. 2 minutes until light and fluffy.

*Put frosting in piping bag and swirl on top of Banana Cuppies.

*Top with Glazed Walnuts.  YUM!!

ENJOY!!

Blessings to you,

Kim

S'More Cuppies

These delish cuppies taste just like S'Mores...they have a graham cracker bottom, chocolate cake on top, and finished with a fabulous chocolate buttercream frosting.  The BLING on the cuppie is graham cracker crumb sprinkles, mini marshmallows, and a mini Hershey bar.

Preheat oven to 350 degrees.

Line your cupcake pan with liners.

Then make the graham cracker crust.

INGREDIENTS:

2 cups Graham Cracker Crumbs

2 Tbsp. sugar

1/2 cup butter, melted

Combine Graham Cracker crumbs and sugar in medium bowl.  Pour in melted butter and mix well. 

Spoon approx. 1 Tbsp. Graham Cracker crumbs into each liner and press down to cover the bottom.

Bake in 350 degree oven for 6-8 minutes or until light-golden brown. 

While the crust is baking, make the chocolate cupcake batter following the directions on the box.

Remove the Graham Cracker crusts from the oven.  Fill cups 2/3 full with chocolate batter.  Bake at 350 degrees for 15-18 minutes.

Remove cuppies from oven and cool completely on wire rack.  While they are cooling, make the frosting.

Chocolate Buttercream Frosting

*This recipe is adapted from one of my favorite baking blogs Cookies and Cups

She calls it her Easy Fudge Frosting.

INGREDIENTS:

1 cup butter, room temperature

2/3 cup boiling water

1 cup Hershey's cocoa powder, sifted

8 cups powdered sugar

1 tsp vanilla

DIRECTIONS:
In a mixer combine all ingredients and over low speed for 30 seconds.
Increase speed to medium and beat for 1 minute until smooth.
Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

Top with Chocolate Buttercream frosting and add the BLING...Sprinkle with Graham Cracker Crumbs, Mini Marshmallows, and one rectangle of a mini Hershey Bar.

**Note--I recommend adding the details while the frosting is still soft so the sprinkles & marshmallows will stick.

ENJOY!!

Blessings to you,

Kim

Chocolate-Strawberry Cuppies

These little beauties are perfect for Valentine's Day! 

I saw them on Pinterest and just had to try them.  Here is the original link.

My version  :)

Ingredients:
1 box of Brownie Mix
1 box of Strawberry Cake Mix
Eggs (according to package directions)
Vegetable Oil (according to package directions)
Cream Cheese Frosting (recipe follows)

Directions:
Preheat oven to 350 degrees.  Line cupcake pan with liners.
Prepare Brownie mix according to package directions and fill cupcake liners about 1/3 full.
Prepare Strawberry Cake Mix according to package directions and fill on top of Brownie mixture until liner is about 2/3 full.
Bake for 16-18 minutes at 350 degrees.
Remove cuppies from oven and cool completely on wire rack.
Once they are completely cooled, top with Cream Cheese Frosting.

Cream Cheese Frosting

INGREDIENTS:

1 8 oz. package of cream cheese, softened

1 lb. (16 oz.) powdered sugar

1/2 cup butter, softened

1 tsp. vanilla

DIRECTIONS:

Blend with mixer until smooth and creamy. Add 2 drops of red food coloring for light pink icing and blend again until color is completely mixed through.

Blessings to you,

Kim

Peppermint Cuppies

INGREDIENTS:

1 box of Chocolate Fudge Cake Mix

3 large eggs

Vegetable oil (according to package directions)

1 1/2 tsp. Peppermint Extract

Prepare cake mix according to package directions.  Add Peppermint extract and blend well.  Bake at 350 for 18-20 minutes.  Cool on wire rack before adding Peppermint Frosting.

Peppermint Frosting

INGREDIENTS:

1 stick of butter, softened

1 stick of cream cheese, softened

1 tsp. vanilla extract

2 tsp. peppermint extract

4-6 cups confectioner's sugar (depending on desired consistency)

2-4 tbsp. heavy cream (depending on desired consistency)

Red food coloring gel

Peppermint candies, crushed

Cream butter and cream cheese together until smooth and silky.  Add vanilla and peppermint extracts and blend well.  Add in confectioner's sugar one cup at a time, blend well.  Add heavy cream one tbsp at a time until your frosting reaches the desired consistency.

Before placing frosting in your pastry bag, put a small amount of red gel food coloring onto a clean, sanitary paint brush or toothpick.  Draw 2 lines of coloring up the inside (opposites sides) of your pastry bag or baggie (including inside the tip).  Carefully fill your bag with the frosting.  Pipe frosting in circles beginning at the outside edge, working your way into the center and lifting up.  Crush peppermint candies in a plastic bag and sprinkle on top of your cuppies. 

Enjoy!

Blessings to you,

Kim

Pumpkin Cuppies

Ingredients:

3  tablespoons sugar

1  box Betty Crocker® SuperMoist® yellow cake mix

1  cup canned pumpkin (not pumpkin pie mix)

1/2  cup water

1/3  cup vegetable oil

4  eggs

1 1/2  teaspoons pumpkin pie spice

                                               

Directions:

*Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.

*3 In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).

*4 Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

*Frost with Cream Cheese Frosting.  My recipe is at the bottom of this page. I mixed 1 tsp pumpkin pie mix with 2 tsp sugar and lightly sprinkled it on top of the frosting.

*Top with White Chocolate Pumpkins and Vines or topping of your choice. (Tutorial follows)

**I adapted this cupcake recipe from Betty Crocker
http://www.bettycrocker.com/recipes/spiced-pumpkin-cupcakes/f8438950-6a47-4516-93f7-17c42a9fcf21

White Chocolate Pumpkins

1.  Melt white chocolate chips and 1 tbsp. shortening in a microwave-safe bowl for 30 seconds.  Stir.  Microwave another 30 seconds.  Stir.  Continue at 15 second intervals until chocolate is melted and smooth.
2. Separate melted chocolate into two separate bowls.
3. Add food coloring for each desired color.  Mix well.
4.  Carefully pour melted white-chocolate into a squeeze bottle(s).  (I use a clear plastic bottles with the pointed screw-on tips...you can find them in the Wilton aisle at craft stores).  Screw on lid, tightly.
5.  On parchment or wax paper, pipe an outline of the shape you want.

6.  Continue piping as many pumpkin shapes as you're going to want for your cuppies.  They don't have to all be the same size...in fact, I think they look much cuter when they are all different sizes and shapes!

7.  Fill in all shapes with chocolate.

8.  Add a green stem, making sure it is connected to the pumpkin so it will stay together when removed from the paper.

9.  Once the white chocolate is completely cooled and set, carefully lift with offset spatula and insert into frosting.  The other side of the pumpkins will be smooth...either side looks great. 

9. Pipe vines onto the tops of your cuppies to make them look like a pumpkin patch.

Blessings to you,

Kim

Pink Lemonade Cuppies

INGREDIENTS:

1 box white cake mix

1 teaspoon lemon zest

2 teaspoons vanilla extract

3 1/2 tablespoons pink lemonade drink powder

DIRECTIONS:
Preheat oven to 350.  Line 24 standard-size muffin cups with cupcake liners.  Prepare the cake mix batter according to package directions, adding lemon zest, vanilla, and pink lemonade powder.  Use a 1/3-cup measuring cup to ladle the batter into lined muffin tins.  Bake according to package directions, or until a toothpick comes out clean.  Allow the cupcakes to cool before frosting. 

Pink Lemonade Frosting

INGREDIENTS:

2 sticks butter, softened

1 cup shortening

9 tablespoons frozen pink lemonade concentrate, thawed

2 tablespoons milk

2 teaspoons vanilla

zest from 1 lemon

2 pounds confectioner's sugar. 

Pink icing paste or red food coloring

DIRECTIONS:

Cream butter, shortening, lemonade concentrate, milk, and vanilla with a mixer.  Beat until smooth, then mix in lemon zest.  Gradually add sugar, mixing well.  Beat in food coloring to desired shade of pink.  Pipe frosting onto Pink Lemonade Cuppies.  Garnish with candy lemon slices.  Sweet & Tangy, and De-Lish!!  :)

Blessings To You,

Kim



Cream Cheese Frosting

INGREDIENTS:

1 8 oz. package of cream cheese, softened

1 lb. (16 oz.) powdered sugar

1/2 cup butter, softened

1 tsp. vanilla

DIRECTIONS:

Blend with mixer until smooth and creamy.  Add 2 drops of red food coloring for light pink icing and blend again until color is completely mixed through.

 

DIRECTIONS