Chocolate Cupcakes




Cake Ingredients:
1 Milk Chocolate Cake mixes
1 cup sour cream
1 small boxes instant chocolate pudding (dry)
4 eggs
1/2 cup oil
1/2 cup water


Directions:
1. Preheat oven to 350 degrees F.
2. Line cupcake pans with 24 liners.
3. In the bowl of an electric mixer, combine sour cream, eggs, oil, and water.
4. Add cake mix and pudding mix. Beat until thoroughly combined.
5. Divide batter into 24 cupcake liners. I use a #24 ice cream scoop.
6. Lightly spray cupcake pan with cooking spray. This will help release the cupcakes after baking.
7. Bake for 15-18 minutes or until a toothpick inserted in cake comes out clean.
8. Let cakes cool in pans for 10 minutes and then invert out of pans and cool completely before frosting.
9. Frost cupcakes with chocolate frosting.




Chocolate frosting
Ingredients:


1 stick of butter (1/2 cup)
1 teaspoon vanilla
½ cup cocoa powder
2 lbs powder sugar
Evaporated milk


Directions:
1. Beat butter in bowl of electric mixer until light and fluffy.
2. Add vanilla and cocoa powder, mix until combined.
3. Slowly add powdered sugar and evaporated milk until all sugar has been incorporated and frosting is a good spreading consistency.

S’more Cupcakes with Marshmallow Frosting


Cupcake Ingredients:
1 cup sour cream
4 eggs
½ cup water
½ cup canola oil
1 devil’s food cake mix
1 small box instant chocolate pudding
1 1/2 cups graham cracker crumbs
¼ cup sugar
1/3 cup unsalted butter, melted
1 bag mini semisweet chocolate chips
Directions
1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners; set aside.
2. In a large mixing bowl, combine eggs, oil, sour cream and water. Mix until well combined.
3. Add cake mix and chocolate pudding and mix on medium speed until well blended, about 2 minutes.
4. Place graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a metal spoon to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 1 teaspoon chocolate chips in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.
7. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining graham cracker mixture and a few chocolate chips. Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 15 to 18 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
8. Prepare marshmallow frosting.
9. Transfer frosting to a large pastry bag fitted with a large plain round or star tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. You can also quickly brown the frosting under the broiling element in your oven. Preheat the broiler to hi. Place cupcakes about 6 inches below the broiler element. While watching constantly, broil the cupcakes for about 2 minutes until the tops are browned. Do not walk away while the cupcakes are browning! They will burn very quickly.










Marshmallow Frosting Ingredients:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons pure vanilla extract


Directions:
1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

You can never go wrong with a classic like this. I made this cake and some cupcakes using the same recipe for my nieces 7 year old birthday and she loved it! I also put in a "magic middle" which spilled out mini m&ms when cut into. This cake is delicious! I have included the recipes for both the cake and cupcake versions, and instructions on how to make your own "magic middle"!
Yellow Cake with Chocolate Frosting
Bake it with Brooke


Cake Ingredients:
1 box yellow cake mix (I prefer Betty Crocker)
1 small box instant vanilla pudding (dry)
4 eggs
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream


Directions:
1. Preheat oven to 350 degrees F.
2. Prepare cake pans with non-stick cooking spray or cupcake pans with liners. One cake recipe will make 3 6-inch rounds, 2-8-inch rounds, or 24 cupcakes.
3. In the bowl of an electric mixer combine eggs, oil, water and sour cream. Mix until well blended.
4. Add cake mix and pudding mix, mix on low for 1 minute, then increase speed and mix until well blended.
5. Divide batter into prepared pans.
6. Bake for until golden and a toothpick inserted into the center of the cake comes out clean.
a. Cupcakes bake for 15-18 minutes
b. 6-inch cake will bake for about 25 minutes
c. 8-inch cakes will bake for about 35 minutes.
7. Let cool in pan for 10 minutes, then invert onto wire rack and cool completely.
8. Frost cooled layers with Chocolate Frosting.


Chocolate Frosting
Ingredients:
1 stick butter, room temperature
1 teaspoon vanilla
½ cup cocoa power
2 lbs. powdered sugar
Evaporated milk


Directions:
1. In a large mixing bowl, beat butter until light.
2. 2 Add vanilla and then cocoa, mixing until combined.
3. Slowly add powdered sugar and evaporated milk (just a little). Add only enough milk to get the desired spread consistency…. about 1/3-1/2 cup.


For a Magic/Surprise Middle Cake:
1. Bake 6-inch cake layers.
2. Once cooled, cut a center circle from 2 of the layers using a 2 1/2-inch biscuit cutter.
3. Stack cakes with chocolate frosting, using the 2 cut cakes as the bottom and middle layer.
4. After stacking the first 2 layers, fill the hole with candy of your choice.
5. Top off the cake with the final, whole layer.
6. Frost outside of cake as normal.


Tools I used:

Cookie Scoop
https://www.amazon.com/Norpro-Stainless-Steel-Scoop-Tablespoons/dp/B00004UE84/ref=sr_1_1?dchild=1&keywords=norpro+stainless+steel+scoop+50&qid=1588790302&sr=8-1

Baking Spray
https://www.walmart.com/ip/Wilton-Bake-Easy-Non-Stick-Spray-6oz/24107816

Cake Pans
​https://www.amazon.com/far-Stainless-Non-Toxic-Healthy-Dishwasher/dp/B07ZCTSC4B/ref=sr_1_1?dchild=1&keywords=e-far+6+inch+cake+pan+set+of+3&qid=1588790442&sr=8-1

​Biscuit Cutters
​https://www.amazon.com/Artisan-numbered-graduated-commercial-stainless/dp/B0100BW8WG/ref=sr_1_1?dchild=1&keywords=k%26s+artisan+heavy+duty+biscuit+cutter+set+11&qid=1588791224&sr=8-1

These are my favorite coconut cupcakes! I topped them with Cadbury eggs to make them special for easter, but you could leave them with just the coconut flakes, or even trying adding decorations of your own! Below is the recipe and a printable version. If you try this recipe, I would love to see it! Post a picture of your cupcakes and tag @bakeitwithbrooke on Instagram.