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Tag Archives: chocolate cake mix

Peppermint Hot Chocolate Cupcakes

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Rich chocolate cupcakes filled with peppermint cream and topped with a chocolate frosting made with hot chocolate mix ~ a perfect winter treat!

(the hot cocoa frosting is to DIE for…just thought you should know that right up front….!)

I love hot chocolate…. it is one of my favorite parts of winter.  My friend Dawn recently suggested we participate in a Hot Chocolate Run.  If you’ve never heard of this (I hadn’t!) let me show you a little of the amazingness that makes up a Hot Chocolate Run.

Hot Chocolate RaceStarting line of the Hot Chocolate Race

Finisher's MugYUM!!!!

Nothing motivates better than chocolate, I always say!  Who needs a medal when you can have a big cup of cocoa and warm chocolate fondue after a race?

In any case, I’ve been moderately addicted to hot cocoa ever since that weekend.  We all know what happens when I get a flavor stuck in my mind right?  Cupcakes happen.  Hot Chocolate Cupcakes in this case– with some peppermint as a bonus.  If you don’t like peppermint you can easily leave it out of this recipe, but I love the combination!  Are you ready to make these?  Here we go.

INGREDIENTS:

  • One boxed dark chocolate cake mix (plus oil, water and eggs needed to make mix according to box)
  • One packet of Dream Whip (what is Dream Whip? Click HERE)
  • 1/2c. cold milk
  • 3 t. vanilla (divided)
  • 3 tablespoons of finely crushed peppermint candies (I used Peppermint Sprinkles )
  • 1 stick (4 oz.) of salted butter at room temp.
  • 1 stick (4 oz.) of unsalted butter at room temp.
  • 1 cup powdered sugar
  • 1/2 cup of hot cocoa mix (I used Nestle)
  • Kraft Mallow Bits  and peppermint candies to decorate as desired.

DIRECTIONS:

  • Make cake mix according to box, and bake in 24 cupcake liners in muffin tins.
  • Cool cupcakes completely.
  • Make cream filling by placing Dream whip, milk and 1 t. vanilla in a mixing bowl and beating on high until light and fluffy.
  • Add finely crushed  peppermint candy and gently fold in until well combined.
  • Hollow a core out of each cupcake (I used a Chicago Metallic Cupcake Plunger that was recommended to me by a friend– LOVED it!)

Chicago Metallic Cupcake PlungerSo easy to core cupcakes!

(If you have baking friends this is SUCH an inexpensive and fun stocking stuffer idea– it only took me about 5 minutes to core all 24 cupcakes– and I stopped to take pictures!)

  • Pipe filling into each cupcake core.
  • Make frosting by combining butters, powdered sugar, cocoa mix and 2 t. vanilla in a large bowl and beating on high until fluffy.
  • Pipe frosting over cupcakes and decorate as desired.  (The mallow bits were really yummy with this frosting!


Peppermint Hot Chocolate Cupcakes!!!

My thoughts:  Fun and yummy winter treat!!  Not a fan of peppermint?  Just leave the crushed peppermint out of the filling and you have a yummy whipped cream taste with your hot chocolate frosting instead!  

One note:  Put the peppermints on just before serving as the frosting eventually makes them a little sticky.  I hope you and your family love these little treats!  Enjoy!!!  ~r

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Chocolate Lava Cupcakes

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These rich chocolate cupcakes are made with a cake mix, but filled with warm chocolate fudge that pours out when you take a bite~ yum!!!!!

INGREDIENTS: (makes 18-20 cupcakes)

  • One boxed dark chocolate cake mix (plus water, eggs and oil to make according to box)
  • 1 c. semi sweet chocolate chips
  • 1/2 c. whipping cream
  • 1/4 c. cocoa powder
  • 1/2 c. white baking chips

DIRECTIONS:

  • Heat semi-sweet chips and whipping cream in the microwave, stirring every 30 seconds until completely melted and smooth, making a ganache.
  • Refrigerate for about 2 hours, until hardened to a soft fudge consistency.
  • Scoop small balls of cold chocolate ganache out of bowl using a small cookie scoop (I highly recommend a small cookie scoop for this job- the chocolate is sticky and hard to work with until it is rolled in cocoa- a scoop makes it so much easier!)
  • Roll balls in cocoa powder and keep refrigerated until use.
  • Preheat oven to 350F degrees
  • Make cake mix according to box and spoon about 1 1/2 tablespoons of batter in 18-20 cupcake liners in tins.
  • Gently press a ball of ganache into the center of each cupcake.

  • Cover each ball with a small scoop of cake batter- just enough to cover the ball completely.
  • Bake at 350F for the time recommended on the box.
  • Remove from oven and serve warm with ice cream and drizzles of white chocolate.

If you aren’t serving immediately, warm each cupcake in the microwave for 15-20 seconds before serving.

My thoughts: I’ve had many a molten lava cake and cupcake before, but usually they fall apart right out of the pan.  These cupcakes hold together beautifully and don’t leak all that warm fudge out until they are cut into.  They are perfect re-heated and sooooo yummy with a little ice cream and raspberry sauce.  A perfect treat for a chilly fall day!!  Enjoy!!  ~r

Other cupcake recipes you might enjoy: (click on the image to be taken to the recipe)

Halloween Bundt Cake

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Creepy colors all swirled together inside make this bundt cake a holiday hit!  Drizzle it with gooey frosting and fun colors for a perfect (EASY!) party dessert!

Confession:  I needed a fast dessert a few nights ago, saw this online and decided to use a recipe rather than create a new idea.  Its a FABULOUS and EASY idea, so I just couldn’t help but share it!  Kudos to Lets get Cookin’ for this idea- wonderfully creative!  Here’s how I made my own: (printable recipe)

INGREDIENTS:

  • One box of white cake mix (and oil, water and eggs to make according to box)
  • One box of chocolate cake mix (and oil, water and eggs to make according to box)
  • Orange, Black and Purple gel icing colors (these gel colors give the batter the vibrant colors you see without having to add much–I invested in the Wilton set of 12 colors months ago and I LOVE them.  Click here to see them on Amazon.  You can order them there or sometimes find them at craft or cake decorating stores).
  • One tub of chocolate pre-made frosting
  • Wiltons Candy Melts in purple (and orange too if you want!)

DIRECTIONS:

  • Preheat oven to 325 degrees.
  • Make both cake mixes according to packages.
  • Divide the white cake batter into two bowls, equally.
  • Add black coloring to the chocolate cake to darken it.
  • Add purple to 1/2 of the white batter and orange to the other half.
  • Pour about 1/3 of the chocolate batter into the bottom of a well-greased bundt pan.
  • Pour all of the purple batter over the chocolate
  • Pour all of the orange batter over the purple
  • Pour another 1/3 of the chocolate batter over the colors.  You can use more than 1/3, but you want to give the cake room to rise- so leave a bit of room.  You can discard the remaining chocolate batter or make a couple of cupcakes with it.
  • Bake at 325 degrees for about 45-55 minutes (until the center is set and a cake tester inserted comes out clean).
  • Tip over on a cake rack and cool completely
  • To finish, melt the tub of frosting in the microwave (about 15-30 seconds) and stir well.
  • Place frosting in a zip-top bag, clip a corner and drizzle over entire top of cake.
  • Melt candy melts in the microwave in 30 second increments, stirring between until smooth and pipe these colors over the top as well.  I think both purple and orange would be fun, but I only had purple in my cabinet!

My thoughts- quick and easy and yummy moist cake that makes people smile and ask– “how’d you do that”?  Very fun!!  I have to add that the recipe over at Lets Get Cookin’ used vanilla frosting colored with the gels and drizzled over the top.  I decided to use chocolate because its what I had 😉  It was really yummy with the chocolate– I think you would get a better color match doing it with the vanilla frosting though- my candy melts color clashed a little with the inside purple color.  Also, I put a cookie sheet on the rack below the cake while it baked– just in case it dripped over.  It didn’t, but you might want to do that just to save yourself an oven-cleaning day!  Hope you get to try this cake– I think you are gonna love it!!!  ENJOY!  ~r

Grasshopper Mint Cupcakes

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I just love anything that combines mint and chocolate.  I was thinking about those yummy chocolate covered “grasshopper” mint cookies the other day and decided right then and there that I’d try a cupcake recipe in those flavors.

One of my favorite trends in the world these days is the invention of the cupcake store.  We have several here in my hometown- one of which was actually invited to compete on the TV show “Cupcake Wars”.  I love to see the different ideas these little bakeries have for cupcake treats.

About a month ago my friend Megan came to visit.  She’s 1/2 of the team at Happily Ever After Cakes out in Pennsylvania and we met 2 years ago in Russia. Since we share a love for all things sweet AND she was flying into Chicago, we decided to try Sprinkles Cupcakes.  It was amazing- really the best cupcakes I’ve had from a bakery.  The cupcakes were simple– but the frostings….oh my.  I’m obsessed with making the salted caramel frosting they have.  It was the best frosting ever.  Here’s some pictures from our trip– so much yumminess in one little store.

The flavors we tried were: Red velvet, Salted caramel, Mocha and Coconut.  We loved them all- but especially the Salted caramel….!

On to our recipe this week— yummy mint grasshopper cupcakes!  (Makes 24)

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to box)
  • Approximately 36 Andes Mints
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. mint extract
  • green food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Make cake mix as directed on box.  Evenly divide it into 24 cupcake papers in muffin tins.
  • Place one Andes mint candy into the center of each unbaked cupcake.

  • Bake at 350 degrees as directed on box.
  • Cool completely.
  • Combine butters, powdered sugar, mint and food coloring in a large mixing bowl and beat on high until very light and fluffy.
  • Place frosting into a zip top bag fitted with a large star decorating tip in one corner.
  • Pipe frosting on each cooled cupcake.
  • Top each cupcake with 1/2 of an Andes Mint Candy.

My thoughts:  These turned out so yummy– just a note that some of the Andes mints sank all the way to the bottom of the cupcake– they still tasted really good in the cupcake– but they weren’t all as fun as the one in my picture (below).  Another note– this frosting recipe makes just enough to frost 24 cupcakes– if you like lots of frosting, double the recipe.  Enjoy!!!!  -r

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