Oreo Cookie and Cream CheeseCake Cupcakes [Recipe]

The most spectacular thing about these cupcakes, is how easy they are to make.  When I first looked at the pictures, I thought I would need to a degree in bakeology to pull this off, but it’s soooo not true.  These are actually easy-peasy.

Just a couple of watch outs:

• If you use liners that are too thick you won’t see the Oreo cookie imprint on the bottom.  They will still taste great but showing off the cookie is one of the great parts of this recipe.

• Be careful with the oven temperature and cooking time.  Watch it closely.

• The other thing that is not really a watch out, but some advice.  Make sure you chill these before you serve them.  Trust me, it will be worth the wait.

Click the Recipe Button and get started.  If you want more photos for inspiration, check this site – Grace’s Sweet Life

Twinkie Cupcakes With Marshmallow Cream filling and Marshmallow Buttercream Frosting!

After the big Twinkie scare of 2012, this recipe could not come at a better time.  The trickiest part of this recipe is actually getting the frosting just right.  It will probably take a few iterations to tweak in the sweetness.

The cupcakes themselves are easy-peasy.  Yellow cake mix with pudding stirred in.  Probably a recipe we have done a million times.  The challenging part, and the thing that ultimately makes a Twinkie a Twinkie is the filling.  It’s made with marshmallow fluff and butter.  This was actually my first time working with marshmallow fluff.

Warning: You should have a test Twinkie nearby and write down the next steps carefully.  This will be unique to you experience.   While adding the powdered sugar and milk, taste often and write down how much of each you are adding and comparing to the base Twinkie.  Once you get it, you will know you got it.  It will taste amazing.

Follow the step by step recipe by CLICK THE RECIPE BUTTON BELOW!

Sunflower Oreo Cookie Cupcakes

If you haven’t ventured into the cupcake decorating arena, this is the perfect recipe to do so.  It looks super hard, and is actually super easy.  The tips do all the work.

Let’s talk about the tips and the decorating – the rest is just a cupcake with half an Oreo on top.

The recipe calls for two specific tips:

#98 ruffle decorating tip
#30 closed star decorating tip

Don’t feel compelled to use these tips.  If you have a beginners kit and do not feel like buying more crap, then experiment with what you have.  The picture is just a guideline.  I have the Wilton 50 piece beginners kit and any standard petal tip and leaf tip will work.

The key here is to layer the flower petals so that each layers petals, go in between the petals that are below.

Lastly, either put these in the fridge right as you complete them or serve them up at once.  The frosting will droop if the cupcakes sit out too long.

Click the Recipe button below for more photos and step by step decorating instructions.  Good Luck!

Marshmallow Fudge Brownie Cupcakes

This recipe is tricky tricky tricky.  Not so much in taste but in appearance.  No matter what you do, they taste great, so if that’s your concern then don’t worry.

The recipe is simple:

I used Betty Crocker Family size fudge brownie mix. Be careful not to over fill the pan or liners.  With one full batch, make 12 cupcakes, there should be a little batter left over.

Now drop a Marshmallow in the middle and bake per the Brownie box directions.

Here are the watch-outs.

1. STICKY

These little guys are sticky.  Either grease the pan very well, use parchment cupcake liners.  Pamper Chef has them, or use silicone cupcake liners.

2.EXPLODING CUPCAKES

Getting the Marshmallow to Rise like the Picture is also tricky.  You have two scenarios, exploding cupcakes and falling cupcakes.  This is due to cooking times.  After baking for 15 minutes your cupcakes will look just like the picture.

When you check them however they won’t be done.  When you bake further they might explode.  The key here is to cut the big marshmallow in half!

copper coconut does a good job of including a ton of pictures as she creates this recipe.  Good Luck and comment with your experience.

New Year’s Champagne Glass White Cupcakes [Recipe]

These are perfect for the Champagne toast during New Year’s or any other special occasions where Champagne is most likely to be served.

The recipe itself is quite simple.  It’s a standard white cupcake made with white cake mix.  If you want to bake them from scratch, as most hard core bakers will, then you can follow this recipe instead of the boxed.

The candy beads are candies called sixlets.  They can be found here on Amazon but also where ever you buy your normal baking supplies from.  Hobby Lobby has them for about $6.00 and some Wal-Mart’s carry them as well.

For the champagne glasses the shallower the better.  It will take some looking to search them out, but you actually want to use disposable margarita glasses.  I found mine at the dollar store.

When baking the cupcakes make them more like muffins.  Fill the pan up so that they crown over so the tops puff out enough to span the diameter of the margarita glass.  Frost them and then add your sixlets.  Adding the sixlets is agonizing but after the first one is done you will be so happy with the result, the rest will be fun.

Hit the Recipe Button below for the original Full Recipe!  Happy New Year’s

Banana Foster Topped Coconut Banana Cupcakes [Recipe]

There really isn’t too much to say about this recipe. The author tried several things before coming up with this perfect combination. As you know bananas foster is typically made with brown sugar, cinnamon, dark rum and banana liqueur. Usually it’s set on fire and served over ice cream. This recipe eliminates the flames and ice cream and substitutes a cupcake. I would still suggest adding some dark rum although the recipe below is alcohol-less.

Also, if you get a little lazy and want to skip the foster, the banana coconut cupcakes are still divine.

Click the recipe button and bake!

Melting Snowman Topped Cupcakes [Recipe]

In the nature of Christmas and all things winter I thought these were cute and could easily go on top of a cupcake! You can either put a cookie with the snowman on top of the cupcake, or put the melted snowman directly on top of the cupcake. Both work, and both look amazing.
Here are the steps to make the Snow and the snow man:

• Line a baking sheet with waxed paper.
• Place cooled cookies on prepared baking sheet.
• In a medium microwave-safe bowl microwave candy coating on 50% power for 2 1/2 to 3 minutes or until melted and smooth, stirring every 30 seconds.
• Spoon melted coating over each cookie to cover cookie and resemble melted snow.
• While coating is still tacky, add a peanut butter cup for a top hat and decorate with sprinkles or other candies to resemble snowman faces (If using frosting to make snowman faces, add it when the candy coating is dry.)
• Let stand until set.

Like the other recipes, I’ve supplied the link to the recipe, but I also wanted to point out some things to make it easier.
VANILLA CANDY
The Vanilla Candy Coating used for the snowman can be found at Hobby Lobby, Joann’s Fabric or Michael s. I could not find it at our supermarket.
SNOWMAN HATS
They use a mini Reese’s cup. The top rim is sliced off from the top of the cup. Then the bottom of the remaining portion is chopped for the top of the hat. The middle portion left is for you to snack on while your baking. 
LAST TIP
Don’t be so quick to put the Reese’s cup in the snow because they will start to melt. Let things cool and then add the cups.