Hershey's Chocolate Cake

 

Ingredients

2 cups sugar                         1/2 tsp baking soda       1/2 c.veggie oil

1-3/4 cups all-purpose flower   1 tsp. salt                     2 tsp.vanilla extract

3/4cup Hershey's cocoa          2 eggs                         1 cup boiling water

1/2 tsp. baking powder            1 cup milk                  

Directions

Heat oven to 350oF. flour 2 cake pans that are 9 in.(diameter).combine dry ingredients in

a large bowl. Add eggs,milk,oil and vanilla bat with mixer on medium for 2-3 mins. start

stirring in boiling water. pour in to two pans evenly! bake for 30-35 mins insert a toothpick in middle it should come out clean cool for 15min. remove from pans carefully and let cool on a cooling rack. Frost,Decorate and serve   

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Arnold Palmer Cupcake Recipe

 

Ingredients

• 1 cup milk
• 5 black tea bags
• 1 cups unsalted butter
• 2 cups sugar
• 4 large eggs
• 1/2 teaspoon grated lemon zest
• 1 teaspoons fresh lemon juice
• 2 1/2 cups all-purpose flour
• 3/4 tablespoons baking powder
• 3/4 teaspoons salt
• Arnold Palmer Frosting, recipe follows

Directions

In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.

Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with paper liners.

In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk and tea mixture, lemon zest and lemon juice. Mix well.

In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.

Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.

Arnold Palmer Frosting:

• 1 cups unsalted butter, softened
• 2 cups confectioners' sugar, divided
• 1/2 cup reserved milk/tea mixture
• 1 teaspoon fresh lemon juice

In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.

Icecream Cone Cupcakes

Video URL

 

 

 

 

 

Ingredients

1 box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

                           

1 cup candy-coated chocolate candies

                           

18 flat-bottom ice cream cones

                           

3 containers (12 oz each) Betty Crocker® Whipped strawberry frosting

                           

1/4 cup Betty Crocker® candy decors

• Heat oven to 350°F (or 325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups; place mini paper baking cup in each of 18 mini muffin cups. Make cake batter as directed on box. Spoon batter evenly into regular and mini muffin cups.

• Bake mini cupcakes 10 to 14 minutes, regular cupcakes 15 to 20 minutes (18 to 24 minutes for dark or nonstick pan), or until toothpick inserted in center comes out clean. Remove from pans to cooling racks. Cool completely, about 30 minutes.

• If ice cream cone holder is unavailable, make a holder for the cones by tightly covering the tops of 2 empty square or rectangular pans (at least 2 to 2 1/2 inches deep) with heavy-duty foil. With sharp knife, cut 18 "stars" in foil, 3 inches apart, by making slits about 1 inch long.

 

• Place about 2 teaspoons candies in each ice cream cone. Remove paper cups from cupcakes. For each cone, frost top of 1 regular cupcake with frosting; turn upside down onto a cone. Frost bottom (now the top) of cupcake. Place mini cupcake upside down on frosted regular cupcake; frost side of regular cupcake and entire mini cupcakes completely (it's easiest to frost from the cone toward the top). Sprinkle with candy decors. Push cone through foil opening in cone holder; the foil will keep it upright. Store loosely covered.

Black and White Cupcakes

Ingredients
1 1/3 cups chocolate milk
1/2 cup canola oil
3 large eggs
One 19.5-ounce package dark chocolate cake mix
3 tablespoons unsalted butter
One and a half 7-ounce jars marshmallow creme
One 10-ounce bag dark chocolate chips
2/3 cup heavy cream
1 tablespoon light corn syrup
Half 12-ounce can whipped vanilla frosting
Directions
Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside.

In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes. Remove from the muffin tins and cool on wire racks.

For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds. Stir in the marshmallow creme. Microwave on medium setting (50 percent power) for 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth.

Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcakes.

Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over the chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool until the mixture thickens, about 5 minutes.

Dip the cupcake tops into the chocolate mixture. If necessary, use a knife to smooth the tops. Place the cupcakes into another paper liner and let the chocolate harden a bit. Spoon the vanilla frosting into a pastry bag filled with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow the chocolate mixture to set.

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