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Mint Chocolate Cupcakes
My boyfriend's favorite treat that I make. Deliciously moist cake with a light and fluffy mint buttercream topping. After covering cupcakes with buttercream, decorating with sprinkles or chocolate pieces is recommended.
Chocolate Raspberry Cupcakes
Fill chocolate cupcakes with raspberry preserves for a sweet surprise, and then top with a fresh berry for a nod to what's inside.
Peppermint Mocha Cupcakes
Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!
Cranberry Cupcakes with White Chocolate Frosting
This recipe makes light, tender cranberry cupcakes with a subtle hint of orange, topped with a creamy, buttery white chocolate frosting—delicious! The frosting generously frosts at least 16 cupcakes, so you may want to halve the recipe.
Spider Cupcakes
These are a huge hit with kids!
Chocolate-Cherry Cupcakes
If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!
Rice Flour Mexican Chocolate Cupcakes (Gluten Free)
For these rice flour cupcakes, I altered one of my favorite spicy chocolate cupcake recipes for a friend who is gluten intolerant. She loved it! Now I'm sharing it with my Allreci-peeps!
Chocolate Carrot Cupcakes
This chocolate carrot recipe is delicious, healthy, and a great way for chocoholics to sneak in their veggies! These cupcakes are very muffin-like, but they are fluffy, chocolatey, and moist. They're a healthy twist to your basic chocolate cupcakes without sacrificing taste or texture. Enjoy!
Molten Chocolate Cakes with Sugar-Coated Raspberries
These molten chocolate cupcakes are simple and elegant, and they bake in under 10 minutes in a standard cupcake or muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature. Because they bake for only 8 to 10 minutes, pop these little cakes into the oven as you're clearing the main course dishes and making coffee.
Paleo Chocolate Frosting
A great way to add a healthy fat and frosting to a dessert. For a thicker frosting, cool in the refrigerator.
Fig Filling for Pastry
This recipe is the traditional filling used at Christmas time as a filling for Italian cookies but surely could be used for filling puff pastry. Leftovers can be stored in refrigerator in tightly covered container. This recipe can easily be doubled.
Gingerbread Cupcakes with Cream Cheese Frosting
A wonderful change of pace for the holiday season. Moist and spicy cake balanced by creamy, soft frosting.
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