Keylime pie and Chocolate cupcakes

Cupcake Crafts

Inspired by  DYI maniacs

Hostess Cupcakes Copycat Recipe

Recipe from: Something Swanky

Katie hosted the BEST Super Bowl Party.  Most the girls hit it off like we have known each other for years.  We laughed, cried, peed our pants a little and much much more.  I would love to tell you more but what happens in Fight Club...stays in Fight club. 

Just Joking, us old timers will get the Fight Club reference.  

Well, back to the reason for the post~ all the food was amazing!  I will post the delicious baked buffalo wings later (it will be in Katie's Korner).  This is a recipe you need to try.  No one could stop eating the wings, they were so good and BAKED. 

Then for dessert, Lori brought these AMAZING cupcakes and I do mean AMAZING.  She told me she got the recipe on Pinterest so I got on there today and found the recipe.  So here it is~

Ingredients:

For the Cake:
1 box devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup chocolate milk (the good kind)
1 tsp vanilla
2 cups semi-sweet chocolate chips

For the Ganache:
1 cup semi-sweet chocolate chips
approximately 1 cup heavy whipping cream (don’t measure it out)

For the Retro Cream Filling:
1 – 7 oz. jar Marshmallow Cream
1/2 c. shortening
1 1/3 c. powdered sugar
1 tsp vanilla
1/2 tsp. salt
2-3 Tbsp. milk

Optional: canned white frosting for the Little Debbie swirl up top

Directions:

1. Whisk together all cake ingredients (reserving the chocolate chips) until a smooth batter forms. Fold in the chocolate chips. Distribute batter evenly among 24-36 liners (do not over fill– you don’t want domed cupcakes for this). Bake at 350º for 20 minutes. Let cool.
2. Using an electric hand mixer, beat together the shortening and the marshmallow cream in a very large bowl (there will be splatter– you’ve been warned). Beat in the powdered sugar, 1/3 cup at a time. Add the vanilla and the salt. Beat in the milk, 1 tbsp. at a time, beating in between additions, until mixture is smooth and fluffy.
3. Cut out small circles from the tops of the cupcakes. Use a ziptop bag to pipe the fluff filling into each hole. Replace the cupcake top over the filling and press gently to flatten.
4. In a microwave safe bowl, heat the chocolate chips and whipping cream for 1 minute. Whisk until smooth. Let cool for 5 minutes. Spoon over each of the cupcakes.
5. Let the ganache cool for at least an hour if piping on the Little Debbie swirl on top. (I just used canned frosting for that part– but feel free to use whatever frosting you’d like!)

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

Tomato Soup Cupcakes

Look who came to dinner and stayed for dessert.

 I usually put Cream Cheese frosting on the cupcakes but I love Brown Sugar Swiss Meringue so I decided to give it a try.  I love it!!
I found this recipe on-line years ago when a friend of mine told me that his grandma made his favorite Tomato Soup cake and she had passed away.  I got on line immediately to find a recipe and made him some cupcakes.  It turns out that this is now my husbands favorite.

Cake Ingredients
1 package Duncan Hines Spice Cake
3 eggs
1/3 oil
1 1/3 water
1 cup tomato soup

1. Prep: Preheat oven to 350°F. Grease and flour pan.
2. Mix: Empty dry mix into large bowl. Beat eggs, water and oil into dry mix until moistened (about 2 minutes). Pour batter into prepared pan or cupcake papers. 
3. Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided on the box. Cool 10-15 minutes.

Brown Sugar Swiss Meringue Buttercream
Ingredients makes 2 cups
2 large egg whites

1/2 cups packed dark-brown sugar

1 1/2 sticks (3/4 cups) unsalted butter, room temperature

click here if you want the recipe for 5 cups.

Directions

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Key Lime Pie Cupcakes

Cupcakes Ingredients

1- box Betty Crocker White cake mix

1- box (3-serving size) lime-flavored gelatin

          3/4 Cup Water 

          1/3 Key Lime Juice or Lime

          1/3 Vegetable oil

          3 eggs

optional *** couple drops of green food  

   

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat all the ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, Don't forget to scrape the bowl. Fill each about two-thirds full.

Bake 19 to 24 minutes or until toothpick inserted in center comes out clean.  Let cool.  

Frosting

1 -8 oz. pack Cream Cheese (soft)

          1/4 Cup Butter or Margarine (soft)

          1 teaspoon Key lime juice or lime juice

          3 1/2 Cups powdered sugar

In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in Key Lime Juice and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Store covered in refrigerator .