Devilish Cupcakes

How fun are these little cupcakes for Halloween? Yeah, yeah...they're Devilish...they have red food dye in them...probably all things bad for you and politically incorrect....but I don't care. These are CUTE! I used a cake mix for mine because again...I didn't care...but you can use your own recipe. If you're having a Halloween party, make some of these! They would be SUPER cute made into a miniature size because, really...kids don't want to eat a huge cupcake anyway. The frosting is extra yummy, too! (And don't be tellin' me they look like Viking Hats, either...haha!)

Devilish Cupcakes



1 Devil's Food (of course) cake mix ~ or your favorite recipe for 24 chocolate cupcakes
4 sticks unsalted butter ~ room temp
1/2 cup shortening
6 cups powdered sugar
1/2 teaspoon vanilla extract
Red food dye ~ enough to make a nice deep color
Sprinkles ~ optional
24 Tootsie Rolls ~ Split in half and rolled into Devil's horns

In a large mixing bowl, combine the butter and shortening. Beat on high until fluffy.

Add the powdered sugar, 1/2 cup at a time on medium speed.

Add vanilla and red food coloring and beat until combined and there are no streaks. 

Enough to frost 24 cupcakes. Sprinkle with red sanding sugar, if desired.

Using a piping bag and #12 round tip, frost cupcakes in a circular motion starting at the outside edge and working your way to the center, lifting as you go so the frosting mounds up.

Split 24 Tootsie Rolls in half lengthwise. Roll between your palms, making one end to a point. Then bend each one to form curved horns.

Place two horns, one on each side of the cupcake.

 
So here we go! Make up your 
cupcakes and allow to cool.

 
For the frosting, cream the butter 
and shortening together then add 
the powdered sugar, a little at a time.

 
Then the vanilla and the red food dye.

 
Let's frost!

 
I put a little frosting in the middle 
of the cupcake first, then starting 
from the edge, pipe in a circular 
motion, lifting the piping bag as 
you go to create a mound.

 
The little horns are easy! 
I used small Tootsie Roll 
split in half lengthwise. 
Then roll between your 
palms to form a point at 
one end. Then curve to 
create a horn shape. 
(yes....I know what this looks like...)

 
Place a horn on each side into the frosting 
and you've got yourself a fun Halloween treat!

10 Cake & Cupcake Recipes

Who doesn't love cake, right? I love all kinds but I'd have to say wedding cake is my favorite! I know that's weird but I just love a good wedding cake! Usually white or vanilla...but I'll take any kind. But since I can't bake a wedding cake, I've had to make do with these recipes. Here are some of our favorites from the SFFS house!

Here's the LINK to the recipes 

on Facebook and Pinterest

Strawberry Shortcake Cupcakes

These little things are so good! I decided not to frost mine and you know...I didn't even miss the frosting. The cupcake itself is sweet then the added sweetened whipped cream makes for a sweet little cake but not overly sweet. (Wow....how many times can I say "sweet" in one sentence?) The flavor improved after being in the fridge for a while. If you can store them covered, that would be best...but I didn't and still thoroughly enjoyed them!

Strawberry Shortcake Cupcakes



¾ cup self rising flour
1 cup plus 2 tablespoons all-purpose flour
1 stick butter – room temp
1 cup sugar
2 large eggs – room temp
½ cup milk
½ teaspoon vanilla
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
18 strawberries - 6 cut in half, the rest sliced

Line cupcake pan with 12 liners.

In a small bowl, combine flours. Set aside.

In a large mixing bowl, cream butter until smooth on medium speed. Gradually add the sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.

Combine the milk and vanilla.

Add the flours alternately with the milk mixture, beginning and ending with the flour. Scrape down the sides of the bowl.

Place a scoop of batter in the bottom of each cupcake liner. Add 1/2 strawberry then top with more batter. 
 Bake 20 – 25 minutes or until done.

Cool cupcakes in the pan for 15 pans then on a cooling rack until completely cool.

Whip cream until stiff and add powdered sugar.

When cupcakes are cooled, carve center of cupcake out with a sharp pointed knife held at an angle, making sure not to cut out the strawberry. 

Using a small spoon or a pastry bag, fill each cupcake with the sweetened whipped cream, add two or three slices of strawberries and place the cupcake top back on top.

Place in the fridge until ready to serve.

The line-up.

Cream the butter then add the sugar 

and beat until it's nice and fluffy.

Add the eggs.

Combine the milk and vanilla then 

add that alternately with the flour to 

the butter mixture, beginning and ending with flour.

Cut the tops off of 6 strawberries 

then cut them in half.

Fill the muffin cups about 

1/3 full, add a strawberry...

...then top off with more batter.

Bake!!

Allow them to cool then cut a hole 

in the center of each cupcake. I used 

a sharp paring knife, held at an angle. 

If the strawberry comes out when you 

cut the hole, just pop it back in there.

Beat the heavy cream and powdered sugar until stiff.

Spoon or pipe the cream into the cupcakes.

Add a couple of berry slices and the 

top of the cupcake back on top at a jaunty tilt!! Eat!!!

Cream Filled Cupcakes with Yummy Chocolate Glaze

Do you have any idea how easy it is to fill cupcakes? SO easy. This little frosting recipe is PERFECT for cupcakes. I just baked my cupcakes from a mix...but the filling! The filling is stellar!! Creamy and light and just....perfectly perfect! And you can use the filling as a frosting, too! The chocolate glaze hardens to soft shell...also, just perfect. Like the name says, YUMMY!

Cream Filled Cupcakes 
with Yummy Chocolate Glaze



1 chocolate cake mix ~ baked according to directions on the box for cupcakes, but you can use any flavor
Cream filling ~ recipe follows
Chocolate glaze ~ recipe follows


Cream Filling

1 cup milk
2 1/2 tablespoons flour
1 cup butter
1 1/4 cup powdered sugar
1 teaspoon vanilla

Whisk milk and flour together in a medium saucepan until smooth.

Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes.

Remove from heat, cool to room temperature, and set aside. I put my pan in some ice water in my sink to speed up the cooling process.

In a mixing bowl, beat the butter and powdered sugar together until light and fluffy.

Add vanilla and mix well. Then add the cooled milk mixture. Beat 1 more minute.

With a piping bag fitted with a wide tip (I used a #12 Wilton) pierce the top of the cooled cupcake. Squeeze in enough filling until you feel the cupcake begin to "swell". Remove tip and repeat on all cupcakes. Dip cupcakes in chocolate glaze.


Chocolate Glaze

1 10-ounce package dark chocolate chips
2 tablespoons vegetable shortening

In a small glass bowl, combine the chocolate chips and the shortening. Microwave at 30 second intervals, stirring each time, until the chocolate is melted. 

Dip the tops of the cupcakes into the melted chocolate. Set aside to allow chocolate to set up.

Pipe a design on top of the cupcakes with the remaining frosting. 

Makes about 18 cupcakes

Here's the ingredients. Remember, 

you can use any flavor of cake mix.

Bake up the cupcakes and let them cool.

Combine the milk and the flour.

Cook until thick.

Cool to room temp. I put mine in 

an ice bath to speed up the process.

Combine the butter and the powdered sugar.

Add the vanilla.

Then add the milk/flour mixture 

to the butter/sugar mixture. Mix until fluffy.

Then fill the cupcakes. I used a #12 Wilton tip. 

Just stick the tip into the top of cupcake and 

squeeze the frosting into the cupcake until 

the cupcake starts to "swell" a little bit.

Melt the chocolate chips and shortening. Stir. 

Then dip the tops of the cupcakes into the glaze.

Like this! See how pretty!

Decorate the tops of the cupcakes 

with remaining frosting. This frosting is 

light and creamy and delicious!

A long time ago, Baskin Robbins introduced a yummy new ice cream. It was a dark chocolate truffle flavor with bits of raspberry brownie inside. So yummy! I was thinking about that the other day and how much I loved it but can't get it anymore. Are there even Baskin Robbins ice cream shops around? The only one I knew of near me closed up....sad!! I decided the next best thing was to create some cupcakes along the same lines. Dark chocolate and raspberry is a delicious combo so it was no big surprise when these cupcakes turned out great!

Ganache Filled Dark Chocolate Cupcakes with Raspberry Buttercream

 

1 box dark chocolate cake mix
4 eggs
2/3 cup melted butter
1 cup milk
1 cup chocolate chips
1/2 cup heavy cream
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup seedless raspberry preserves

In a large mixing bowl, combine the cake mix, eggs, melted butter and milk. Mix on low for one minute, then increase speed to medium and beat for two minutes.

Pour batter into lined muffin tins.

Bake according to box directions. Cool to room temperature.

In a small saucepan, heat heavy cream to just under boiling. Remove from heat and add chocolate chips. Stir until melted. Set aside to cool to room temperature.

In a large mixing bowl, whip butter until smooth. Add powdered sugar and beat until fluffy. Add raspberry preserves and beat until well mixed.

Place cooled ganache into a piping bag fitted with a pointed tip. I used a #3 Wilton tip.

Insert tip down into the top of the cooled cupcake and squeeze enough chocolate ganache into the cupcake until you see it start to seep out the top. Repeat with remaining cupcakes.

With a clean bag and tip, or with a spatula, frost cupcakes with raspberry buttercream.

Garnish with leftover chocolate ganache. And fresh raspberries, if desired.

Prep time: 30 minutes
Cook time: 30 - 45 minutes

Let's get going.

Combine the cake mix, eggs, milk 

and butter in a mixing bowl and 

beat on low for one minute.

Increase speed and beat for two 

more minutes or until batter is combined.

Fill your cupcake liners.

Bake and cool!

In a small saucepan, heat the 

cream to just barely simmering.

Remove from the heat and add 

the chocolate chips. Stir until smooth. 

Set aside to come to room temp.

Here's the size tip I used. #3 Wilton.

Fill each cupcake with the room 

temperature ganache until you 

see it bubble out the top.

In a large mixing bowl, combine 

the butter and powdered sugar until fluffy.

Add the raspberry preserves.

Beat until well combined and fluffy.

Frost the cupcakes and drizzle 

with any leftover chocolate ganache.

This was a total experiment that actually turned out pretty good. I discovered this is great as a party food or used as a filler for treat bags at a birthday party. You can switch out the sprinkles to match the party theme, because really...who DOESN'T have their sprinkles matching their party decor, right? Anyway...this was a FUN little sumpin'-sumpin' to throw together. Sweet and delicious!

Cupcake Popcorn

 

2 bags microwave popcorn ~ popped
2 cups superfine sugar
1 cup water
1/4 cup white cake mix ~ sifted
Cupcake sprinkles

Transfer the popped corn to a large bowl, removing any unpopped corn kernels.

In a large saucepan, combine the sugar and water.  Stir over heat until the sugar has dissolved.

Bring to a boil and boil uncovered for about 12 to 15 minutes, stirring frequently. Cook to the hard crack stage, about 300 degrees on a candy thermometer. If you don't have a candy thermometer, you can drop a teaspoon of the candy mixture into a glass of cold water and if the mixture cracks, you're good to go.

Remove the candy mixture from the heat. .

Pour the sugar mixture over the popcorn and stir quickly to coat the popcorn with the candy.

Working quickly, sprinkle the sprinkles into the coated popcorn.

Sprinkle the cake mix over the coated popcorn and give it a good toss.

Spread the popcorn on waxed paper to cool. Separate the popcorn as it cools with a couple of forks.

Allow to dry completely. Store in an airtight container.

Let's get started.

Combine the water and sugar.

Boil to the "hard crack" stage.

Pop your popcorn, separating 

the duds and fluffies.

Sift your 1/4 cup cake mix.

Pour the sugar mixture over the 

popped corn then add the sprinkles. 

Lastly, add the sifted cake mix. 

Spread to cool and harden. 

Then eat!