Gourmet Cupcake Platter

Chocolate Cream Chocolate cream cupcakes are simple to prepare, yet elegant and full of rich chocolate flavors.

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup sour cream
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup grated chocolate, for garnish
Mix together cake mix, eggs, and sour cream until smooth.

Bake at 350 degrees for 15-18 minutes or until cake springs back when lightly touched.

Cool completely on a wire rack. When cooled, cut the top off and pull out some of the cake filling, leaving a solid wall of cake to support the filling. Whip the cream until stiff peaks form and add powdered sugar. Add whipped cream by the spoonful to the holes of all cupcakes and top with cupcake lid. Frost with desired frosting and garnish with grated chocolate.

Frosting suggestion: Chocolate Ganache

  • 1 cup heavy whipping cream
  • 12 ounces semi-sweet chocolate chunks or chips
Heat cream in a saucepan until it comes to a boil. Remove from heat and pour over chocolate in a mixing bowl. Stir to mix together. You can pout it over your cakes warm, or allow to cool slightly and be spread like frosting.

Chocolate Peanut Butter Cup My neighbor said these cupcakes are sinful. But believe me, they are worth every bite.

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup milk
  • 1 bag chocolate peanut butter cups
Mix together cake mix, eggs, and milk. Pour 2 tablespoons batter into paper liners and place a peanut butter cup on top. Fill paper liners 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched. Remove from oven and allow to cool on a wire rack. When completely cooled, frost.

Frosting suggestion: Peanut Butter

  • 1 cup peanut butter (chunky or smooth)
  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 3-4 tablespoons milk or cream
  • 1 teaspoon vanilla extract
Combine peanut butter and butter in a large bowl, mixing together until light and fluffy. Stop mixer before adding sugar.

Add sugar, 3 tablespoons milk or cream, and vanilla. Start slow and mix together, gradually increasing the speed. Mix until smooth and creamy. Add 1 tablespoon milk or cream if frosting is too thick.

Gingerbread Cookie Feel like you aren't getting enough gingerbread with the holidays? Now you have a new way to satisfy the craving!

  • 1 box spice cake mix
  • 3 eggs
  • 1/3 cup molasses
  • 1/3 cup oil
  • 1/2 cup milk
Mix together cake mix, eggs, molasses, oil, and milk. Pour into paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until the cake springs back when lightly touched.

Frosting suggestion: Orange Cream Cheese

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3 3/4 cups powdered sugar
  • 1 teaspoon orange extract
  • 1/4 cup frozen orange concentrate
Beat cream cheese and butter until smooth and light. Stop mixer and add sugar, orange extract, and orange concentrate. Start mixer on slow and gradually increase the speed until frosting is fluffy. Frost and refrigerate.

Candy Cane Make these for any Christmas gathering, and please your friends and family. The white chocolate chunks and crushed peppermint candy add to the taste and texture of the little cake.

  • 1 box white cake mix
  • 3 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 recipe vanilla buttercream frosting
  • Peppermint candy for garnish
  • 1 cup white chocolate chunks for garnish
Mix together cake mix, eggs, milk, and vanilla. Pour batter into the paper liners and fill 3/4 full.

Bake at 350 degrees for 15-18 minutes or until cakes are light golden brown. Remove from oven and cool completely on a wire rack.

Frost with vanilla buttercream frosting and top generously with white chocolate chunks and crushed peppermint candies.

Vanilla Buttercream

  • 1/2 cup butter, softened
  • 3 3/4 cups powdered sugar, sifted
  • 3-4 tablespoons milk or cream
  • 2 teaspoon vanilla extract
Place butter in a large mixing bowl. Beat until light and fluffy, about 30 seconds. Stop beating before adding sugar to avoid a large mess.

Add sugar, 3 tablespoons milk or cream, and vanilla extract. Beat frosting starting on slow, increasing yours peed until frosting is nice and creamy. Add up to 1 more tablespoon milk or cream if frosting is too thick.

Excerpted from 101 Gourmet Cupcakes in 10 Minutes by Wendy Paul; Cedar Fort. Now available at Deseret Book.

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