Sour Cream Cupcakes With Chocolate Cream Cheese Icing Pretzels And Potato Chips Recipes

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

Steps:

• Preheat oven to 375 degrees F. In top part of double boiler over boiling water heat chocolate, 1/2 cup milk, brown sugar and egg yolk. Stir continuously and remove from heat when smooth and thick. Sift flour, baking soda and salt together into medium bow.
• In separate large bowl, beat together butter and sugar, add egg yolks, 3/4 cup milk and vanilla. Beat until smooth. Slowly add flour mixture and stir until smooth. Add chocolate mixture and combine. In separate bowl beat egg whites until stiff. Fold into batter. Bake in cupcake tins for 20-25 minutes. Remove from oven and cool for 10 minutes in tins. Remove to cool completely. Combine frosting ingredients and frost cupcakes.

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
• Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
• Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
• Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
• Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
• Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
• The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
• Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
• In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat the butter and sugar together on medium-high speed until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, 1 at a time. Slowly add the vanilla, sour cream and milk. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
• Line a muffin tin with paper muffin cups. Divide the batter evenly among the lined cups, filling each about two-thirds of the way.
• Bake until a toothpick comes out clean when inserted into the middle of a cake, about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the tin.
• Remove from the oven and let cool completely on a wire rack before frosting and decorating.
• For the icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer on medium-high speed (or with a hand mixer) until light and fluffy, 3 to 4 minutes. Divide the icing between two bowls. Melt the chocolate over a double boiler and set aside to slightly cool. Add the melted chocolate to one of the bowls of cream cheese icing and thoroughly mix to combine. Fill one pastry bag fitted with a star tip with the chocolate cream cheese icing, and another fitted with a star tip with the regular cream cheese icing.
• To garnish: Fill a pastry bag with the chocolate-hazelnut spread. Cut a small hole in the center of each cupcake and fill with the chocolate hazelnut spread. Pipe some of the regular cream cheese frosting onto half of the top of the cupcake, and some of the chocolate frosting on the other half so it's two-toned, like a black-and-white cookie. Garnish with hazelnuts, pretzels, potato chips and flaked sea salt.

Steps:

• Heat oven to 350ºF.
• Beat all ingredients except COOL WHIP in large bowl with mixer until blended.
• Spoon into 24 paper-lined muffin cups.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
• Frost cupcakes with COOL WHIP.

Steps:

• Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

Steps:

• Crust:.
• In a medium sized bowl pulverize the graham crackers.
• Stir the melted butter and 1/4 cup sugar into the crackers.
• Put a tablespoon of the mixture into each cupcake holder.
• Press firmly and evenly on the bottom.
• First Layer:.
• Combine cream cheese, eggs, 1/2 cup sugar, and vanilla in a medium sized bowl and mix until smooth and creamy.
• Pour mixture into each cupcake holder, filling them about 2/3 of the way.
• Bake at 350 degrees Fahrenheit for 20 minutes.
• Second Layer:.
• Combine the sour cream and 1/3 cup sugar in a medium sized bowl and mix until smooth and creamy.
• Pour the mixture over the baked part, filling each cupcake holder completely.
• Bake at 350 degrees Fahrenheit for 8 minutes.
• Cool in the refrigerator until cupcakes become firm enough to stand alone when paper holder is peeled away.
• Berry Topping:.
• In a medium saucepan combine the frozen berries and corn starch.
• Bring to a boil mixing constantly.
• Simmer until the mixture becomes clear, stirring regularly.
• Cool to room teperature.
• Cover each cupcake with berries.
• ENJOY!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.
• In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.
• In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and vanilla extract; mix well. Add flour mixture and mix thoroughly.
• Pour batter into 9 inch pan and bake at 350 degrees F (175 degrees C) for 30 minutes or until golden brown and springy on the top.

Steps:

• Preheat oven to 350.
• In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
• Cool and frost with favorite frosting.

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Beat cream cheese in a bowl using an electric mixer until smooth; add eggs, 1 at a time, ensuring each is fully incorporated before adding the next. Beat 1 cup sugar and 1 1/2 teaspoons vanilla extract into cream cheese mixture until mixture is smooth; fill muffin cups to within 1/8 inch of the top.
• Bake in the preheated oven until set in the middle, about 35 minutes.
• Mix sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla extract together in a bowl. Drop a teaspoonful of sour cream mixture over cupcakes.
• Bake cupcakes in the oven for 5 minutes more. Cool cupcakes to room temperature and refrigerate until chilled.

Steps:

• Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
• In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

Steps:

• Preheat oven to 350*.
• Line cupcake tins with baking papers.
• In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
• Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
• Beat until all is well blended.
• Fill cupcake liners 1/2-2/3 way full.
• Bake at 350 for 22-24 minutes or until toothpick tests clean.
• Allow to cool 15-20 minutes before icing with frosting/icing of choice.

Steps:

• In a mixing bowl, beat the cream cheese and butter until smooth.
• Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla.
• Mix well.
• Spread over the cake or cupcakes.
• Store in the refrigerator.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
• Whisk the flour, baking powder, and baking soda together in a bowl; set aside.
• Beat the shortening and sugar together in a bowl until creamy. Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
• Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.