Chocolate Chip Walnut Cupcake

Cook Time: 25 min

Level: Easy

Yield: 12 cupcakes

Ingredients

Cupcakes:

1/2 cup finely chopped walnuts

1 cup mini semisweet chocolate chips, plus 1/4 cup for garnish

1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)

2 eggs, at room temperature

1/2 cup vegetable oil

1/4 cup water

Frosting:

4 ounces mascarpone cheese, at room temperature

4 ounces cream cheese, at room temperature

3 cups powdered sugar, sifted

Directions

Special equipment: 12 paper cupcake liners, a 12-cup muffin pan

For the cupcakes: Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

In a small bowl combine the walnuts, 1 cup mini chocolate chips and 1 tablespoon of the brownie mix. Toss until all the ingredients are coated. Set aside.

In a large bowl mix together the remaining brownie mix, eggs, vegetable oil, and water. Stir for 20 seconds until blended. Fold in the walnuts and chocolate chips. Spoon the mixture into the prepared pan (cupcake liners will be full). Bake for 22 to 25 minutes until a cake tester inserted into the cupcakes comes out with moist fudgy crumbs. Cool the cupcakes in the pan for 10 minutes. Transfer the cupcakes to a wire rack and cool completely before frosting, about 30 minutes.

For the frosting: In a large bowl, using an electric hand mixer, beat the cheeses together until light and fluffy, about 2 minutes. Gradually beat in the powdered sugar until smooth and spreadable. Refrigerate the frosting until ready to use.

Spread the frosting on top of the cupcakes and garnish with the remaining mini chocolate chips. Refrigerate until ready to serve. Serve at room temperature.

From: foodnetwork.com

Raspberry Cream Cupcakes

Cook Time: 15 min

Level: Easy

Yield: 18 servings

Ingredients

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)

1 1/3 cups water

3 large eggs whites

2 tablespoons unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped

1 cup heavy whipping cream

1/3 cup powdered sugar, plus additional for dusting

Directions

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

From: foodnetwork.com

Chocolate Orange Cupcakes with Limoncello Frosting

Cook Time: 20 min
Level: Easy
Yield: 24 servings

Ingredients
Cupcakes:

* 1 box chocolate cake mix
* Orange juice (instead of water in cake mix)
* 1 cup chocolate chips
* 1 teaspoon all-purpose flour
* 1 cup diced candied orange peel (about 8 ounces)

Frosting:

* 2 cups powdered sugar
* 4 tablespoons butter, softened (1/2 stick)
* 2 tablespoons limoncello (you can substitute with 2 tablespoons
lemon juice for minors)
* 2 tablespoons orange juice
* 1 orange, zested
* 1/4 cup finely diced candied orange peel, for garnish
* Special equipment: cupcake liners, 2 muffin pans

Directions

To make the cupcakes: mix the chocolate cake mix according to package
instructions, substituting orange juice for the water. Toss the
chocolate chips with the flour. Fold the chocolate chips and the
candied orange peel into the chocolate mixture. Line the muffin pan
with the cupcake liners. Fill and bake the cupcakes according to
package instructions. Let the cupcakes cool for 1 hour on a wire rack
before frosting.

To make the frosting: combine all the ingredients except the candied
orange peel in a medium bowl. Using a hand mixer, beat until smooth,
about 2 minutes. Using a small spatula, place about 1 tablespoon of
frosting on top of each cupcake. Top with a small sprinkle of candied
orange peel.

From: foodnetwork.com

Nonna's Lemon Ricotta Biscuits

Cook Time: 20 min
Level: Intermediate
Yield: 12 biscuits


Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds


Directions

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.

Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.


From: foodnetwork.com

Chocolate Chip and Mascarpone Cupcakes

Cook Time: 25 min
Yield: 24 cupcakes

Ingredients
Cupcakes:

* 5 ounces unsweetened chocolate, chopped
* 1 cup water
* 1/3 cup mascarpone cheese, at room temperature
* 2 1/4 cups sugar
* 1 cup vegetable oil
* 3 large eggs
* 1 tablespoon vanilla extract
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon fine sea salt
* 1/2 teaspoon baking powder
* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)

Ganache:

* 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
* 2/3 cup heavy whipping cream
* 1/2 teaspoon vanilla extract
* Special equipment: 2 (12-count) muffin pans with paper liners

For the Cupcakes:

Directions

Place an oven rack in the center of the oven and preheat to 325 degrees F.

Combine the unsweetened chocolate and water in a small saucepan over
medium-low heat. Stir constantly until the chocolate is melted, about
2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until
the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds.
Stir in the mascarpone mixture. Whisk the flour, baking soda, salt,
baking powder, and chocolate chips in a medium bowl. Add the dry
ingredients to the chocolate mixture. Stir until just blended.

Divide the batter among the prepared muffin pans. Bake for 20 to 25
minutes or until a tester inserted into the center of a cupcake comes
out with no crumbs attached. Cool the cupcakes completely before
dipping, about 1 hour.

For the Ganache:

Place the chocolate chips in a small bowl. Combine the heavy cream and
vanilla extract in a small saucepan over medium-low heat. Cook until
small bubbles appear on the outside edge of the cream. Pour the hot
cream mixture over the chocolate chips. Using a fork, gently stir
until all the chocolate is melted and the mixture is smooth.

Dip the tops of each cupcake in the ganache and transfer to a baking
sheet. Place the dipped cupcakes in the refrigerator to set, about 15
to 20 minutes. Allow cupcakes to return to room temperature before
serving.

Cook's Note: For puffier cupcakes allow the batter to rest in the
muffin pans for 20 minutes before baking.

Strawberry and Mascarpone Filled Cupcakes

Cook Time: 25 min
Level: Easy
Yield: 12 servings

Ingredients

* 1 box vanilla cake mix (like Duncan Hines Moist Deluxe French
Vanilla cake)
* 1 (8-ounce) container mascarpone cheese, chilled
* 1/2 cup thawed and drained frozen strawberries
* 1/4 cup sugar, plus 1/2 cup
* 1 tablespoon lemon juice
* 1/4 cup water
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions

Special equipment: 1 muffin tin

Make the cupcakes according to package instructions. Lightly grease
the muffin tin and fill the batter almost to the rim of each muffin
cup. Bake according to package directions and let cool.

In a food processor combine the mascarpone cheese, strawberries, 1/4
cup sugar, and lemon juice. Process the mixture until smooth. Transfer
the strawberry mixture to a pastry bag fitted with a small tip. Push
the tip gently into the bottom of a cupcake and squeeze in the
strawberry mixture until the cupcake plumps. Continue with the
remaining cupcakes.

In a small saucepan bring the 1/2 cup sugar, water, and vanilla
extract to a simmer over medium heat. Simmer until the sugar is
dissolved. In a medium bowl combine the vanilla syrup with the
confectioner's sugar. Stir until smooth. Working quickly, use a rubber
spatula spread the icing on the top of the cupcakes. If the icing
begins to firm up, place in the microwave for a few seconds to warm up
again.

From: foodnetwork.com