Alpocalypse Cupcakes Recipes

DISCOBALL CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake wrappers.
• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition. Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
• Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched. Allow the cupcakes to cool for 20 minutes.

MAGIC CUPCAKES

Steps:

• Cut cone-shaped hole in top of cupcake. Remove cone and cut off tip. Fill cavity in cupcake with cream filling. Replace cone top. Ice with soft ganache or icing.
• Preheat oven to 350 degrees. Grease 2 10 by 3 by 9-inch cake pans or cupcake molds. Cream butter and sugar. Add cocoa and cream. Add eggs, one at a time, creaming well after each addition. Sift together dry ingredients. On first speed, add dry ingredients in three stages, alternating with water, beginning and ending with dry. Mix only until well blended- do not overmix. Pour into prepared pans and bake 35 to 45 minutes or until done. Cool in pan before turning out.
• Cream sugar and shortening until light and fluffy. In separate bowl, mix milk and flour. Beat milk mix into sugar mix and beat until well blended. Add salt and vanilla.
• Melt chocolate in microwave or on top of double boiler. Bring cream to boil. Pour cream and melted chocolate into mixing bowl. Beat at low or medium speed for approximately 5 minutes. Let cool thoroughly before use, or refrigerate until ready to use. Ganache can be stored, covered, in the refrigerator for one month. To use ganache, remove from refrigerator and soften at room temperature or in microwave until useful consistency.

POPPY CUPCAKES

Steps:

• Cut a fruit leather strip in half and stack the two halves. Use the top of a small heart cookie cutter (preferably fluted) to cut petals. Repeat with the remaining fruit leather. (You'll need 8 to 10 petals per cupcake.)
• Arrange the fruit leather petals on the cupcakes in concentric circles. Leave the center of the frosting uncovered.
• Put the chocolate frosting in a resealable plastic bag and snip a corner. Pipe a circle in the center of each cupcake, then pipe rays coming out to look like a sun. Place a chocolate kiss upside down in the center of each.