Cupcake Wednesday

I love Spumoni. Ice cream. Candy. Cake. Cupcakes.
Whenever my family visits The Old Spaghetti Factory there is no question as to what kind of ice cream we want after our meals.
SPUMONI...a delicious combination of chocolate cherry pistachio. MMM.

For those of you out there who may be somewhat baking-challenged, here is a super easy recipe that people will make people think you are the complete opposite.

Italian Spumoni Cupcakes
Yield: 18 Cupcakes (I made 24)

Ingredients:
      1 box Betty Crocker® SuperMoist® white cake mix
      Water, vegetable oil and eggs called for on cake mix box
      3/4 of box (4-serving size) pistachio instant pudding and pie filling mix
      1/4 cup cherry juice (from jar of maraschino cherries)
      1 container (12 oz) Betty Crocker® Whipped chocolate frosting
      18 (or 24) whole maraschino cherries with stems

Instructions:

FINISHED PRODUCT

Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 18 (or 24) regular-size muffin cups.
Make cake mix as directed on box; divide batter evenly into 2 bowls.
Add 3/4 box pudding mix to 1 of the bowls; mix well.
To other bowl, add cherry juice; mix well.
Divide one type of batter evenly among muffins cups. Divide other batter evenly over first.
Bake cupcakes and cool completely as directed on box.
Frost cupcakes with frosting. Top each with cherry.

**Tip: The pistachio batter will be thicker than the cherry batter. I prefer to add the pistachio layer first to the muffin cups because it is thicker, and then top with the cherry batter.

Cupcake Wednesday

This is one of my favorite Chocolate Cupcake recipes. I have made them a few times for myself and this last summer I made a ton of them for a friends wedding (along with some white sour cream cakes, and some mini red velvets).

FUN FACT: Sour Cream is the #2 Condiment in the United States, following ketchup.

Chocolate Sour Cream Cupcakes
Yield: 12 Cupcakes

Ingredients:
     1/2 cup boiling water
     1/4 cup butter
     1 cup granulated sugar
     1/4 cup unsweetened cocoa powder
     1 1/2 cups all-purpose flour
     1/2 teaspoon salt
     1/2 teaspoon baking powder
     1/2 teaspoon soda
     1 egg, beaten
     1/2 cup sour cream
     1 teaspoon vanilla extract

Instructions:
Line about 12 muffin cups with cupcake papers. In a mixing bowl, combine boiling water, butter, granulated sugar, and cocoa powder. Beat on low speed until smooth and sugar is dissolved.
In another bowl or on a sheet of wax paper, combine the flour, salt, baking powder, and baking soda.
In a small bowl, whisk together the egg, sour cream, and vanilla. Add sifted dry ingredients to the cocoa mixture alternately with the egg and sour cream mixture.
Fill greased and lightly floured cupcake cups about two-thirds full.
Bake at 350° for 20 to 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5 to 10 minutes. Remove from the pan and cool completely before frosting.

SOME OF THE CUPCAKES FROM THE WEDDING

Chocolate Sour Cream Frosting
Yield: Enough to frost 24 cupcakes

Ingredients:
     1 cup semisweet chocolate chips
     1/4 cup butter
     1/2 cup sour cream
     1 teaspoon vanilla
     1/4 teaspoon salt
     2 1/2 to 2 3/4 cups sifted confectioners' sugar

Instructions:
Melt chocolate chips with butter in top of double boiler over hot water. Remove from hot water; stir in sour cream, vanilla, and salt. Slowly beat in confectioners' sugar until desired spreading consistency is reached.