Black and White Cupcakes

Black and White Cupcakes
1 1/2 c flour
1 c sugar
1 c + 2 T cocoa
1 1/2 t baking soda
1 t salt
1/2 c sour cream
3 eggs
3/4 c chocolate pudding (or about 3 Snack Packs)
1/2 c butter, melted
1 c chocolate chips

1. Preheat oven to 350* and line two muffin tins with cupcake liners.
2. In a large bowl, mix all of the dry ingredients together until well combined; add the wet ingredients and mix well, being sure to scrape down the sides of the bowl. Fold in the chocolate chips.
3. Fill each cupcake liner about 3/4 full and bake for 15-18 minutes, until they pass the toothpick test.
Let the cupcakes cool completely before frosting.

White Chocolate Frosting
8 oz [light] cream cheese, softened
1/4 c butter, softened
1 t vanilla
1 c white chocolate chips, melted
2 1/3 c powdered sugar

1. In a large bowl, beat cream cheese and butter together; add vanilla and melted chocolate; stir well.
2. Gradually add powdered sugar and whip until light and fluffy.

Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting

1 1/2 c (3 sticks) unsalted butter, softened

2 c sugar

5 eggs at room temperature

1 1/2 t vanilla extract

1 1/2 t almond extract

3 c flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1 c buttermilk*

1- 14 oz bag sweetened, shredded coconut, separated

*You can substitute 1 Tablespoon vinegar in 1 cup milk

1. Preheat oven to 325*.

2. Cream butter and sugar with a mixer on high until light and fluffy, about 3-5 minutes, scraping down the sides every once in a while.

3. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each one; add extracts and mix well.

4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.

5. Alternate adding 1/3 of the dry ingredients and 1/2 of the buttermilk to the batter until both are incorporated; mix until just combined and then fold in about 3/4 of the coconut.

6. Line a muffin pan with paper liners; fill each liner about 2/3 full with batter.

7. Bake for 25-35 minutes until the tops are brown and they pass the toothpick test; allow to cool for 15 minutes before transferring to a baking rack to cool completely.
Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting

8 oz [reduced-fat] cream cheese, softened

1/2 c sugar

1 t vanilla extract

1/2 t almond extract

2 c heavy whipping cream

1. Cream the cream cheese, sugar, and extracts in a large mixing bowl with mixer on medium speed until smooth.

2. While the mixture is still mixing, slowly pour in the heavy whipping cream; make sure that you get it all incorporated by scraping down the bowl every so often.

3. Continue whipping until the frosting can hold a stiff peak.

4. Frost cupcakes and sprinkle with remaining coconut.

Grad Cap Cupcakes

Grad Cap Cupcakes
Cupcakes
Frosting
Reese's Peanut Butter Cups
Dove Chocolate Squares
M&Ms (mini work best, I used regular)

1. Place frosting in a piping bag, or a piping bag.
2. Place Reese's cups face down on parchment paper. Dab a little bit of frosting on each cup; lay chocolate square on top.
3. Pipe two tassel lines of frosting coming from the middle of the "cap"; place M&M where the lines meet.
4. Let the grad caps chill in the freezer (or fridge) while you frost the cupcakes [this will cement the chocolate together and harden the tassels].
5. Top each cupcake with a grad cap and serve.

Please excuse the frosting job on this one. It was a long day...