ADORABLE CHOCOLATE PUPPY CUPCAKES RECIPES RECIPE - (4.3/5)
Provided by CWADE
Number Of Ingredients 7
Steps:
- Instructions: •Assemble one round cookie, and two Nutter Butter Cookies into a puppy face on the cupcake. •Add one M&M as a puppy nose. •Add two edible candy eyeballs as puppy eyes. •Draw a puppy mouth with royal icing or chocolate food drawing pen. There you go, another great birthday sorted with these adorable Chocolate Puppy Cupcakes!
PUPPY CUPCAKES
Kids will fall head over "paw" for these adorable puppy cupcakes from Cake Power founder Kate Sullivan. Download and print the dog-ear template for a handy decorating guide.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Line two 12-cup standard-size muffin pans with cupcake liners; set aside.
- Sift together flour, baking powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and 2 1/4 cups sugar until fluffy. Add eggs, one at a time, beating well after each addition; stir in vanilla.
- Add flour mixture to egg mixture in three additions, alternating with sour cream, beginning and ending with flour mixture. Fill prepared muffin cups with 1/4 cup batter each. Sprinkle remaining 1/4 cup sugar evenly over tops of cupcakes. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, about 30 minutes.
- Let cupcakes cool in pans for 10 minutes before transferring to a wire rack before cooling completely.
- Transfer cooled cupcakes to refrigerator; let chill for 10 minutes. Place 2 tablespoons frosting on each cupcake; smooth into a dome-shape on top of each cupcake.
- Knead enough gel-paste food coloring into 1 1/2 to 2 pounds of fondant to create desired shade of brown. Lightly dust work surface with cornstarch and roll out fondant. Using a 3-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.
- Lightly dust work surface with cornstarch and roll out remaining 1 1/2 to 2 pounds fondant. Using a 1 3/4-inch round cutter, cut out 24 circles and transfer to a baking sheet; transfer baking sheet to refrigerator and let chill for 5 minutes.
- Place a 3-inch brown circle of fondant over the top of each cupcake, smoothing with hands. Brush 1 1/2-inch white circles with water; place on top of brown circles, moistened-side down, near the bottom of each cupcake to create the muzzle. Set cupcakes aside.
- Place dog ear template on a baking sheet and cover with a sheet of wax paper. Place melted chocolate melts in a resealable plastic bag; snip corner of bag to create a small (about 1/8-inch) hole. Trace ear shapes from template onto wax paper with melted chocolate; fill in ears with melted chocolate to cover. Transfer to refrigerator until hardened, about 5 minutes.
- Using remaining melted chocolate, pipe dots onto each cupcake to create eyes. Use melted chocolate to adhere Sugar Babies or jelly beans to cupcakes to create a nose. Remove chocolate ears from wax paper; use melted chocolate to adhere to cupcakes. Using edible-ink marker, draw a mouth onto each puppy cupcake. Serve.
MINI CHOCOLATE CUPCAKES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
- Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
- Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
- Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g
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