Hottie Chocolate Cupcakes Recipes

CUPCAKE PIE

Steps:

• Preheat oven to 350 degrees F. Liberally grease a 9" pie plate with cooking spray. Gently unroll the pie crust to fit into the pan. Crimp the edges; set aside.
• Cut each miniature cupcake in half and place the cupcake halves into the pie cavity, filling it up pretty much to the top.
• Meanwhile, in a medium bowl, whisk together the melted butter, eggs, sugar, vanilla and vinegar until blended; pour the mixture evenly over the cupcakes.
• Bake for approx. 30-35 minutes or until the center is just about set and the tops have lightly browned. Cool completely.
• If you'd like, drizzle the top with chocolate icing and sprinkle with more jimmies. Store airtight at room temperature. Feel free to sub any flavor of cupcakes!

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350 °F. Prepare muffin pan by lining with muffin liners or by spraying with cooking spray.
• In the mixing bowl of a stand mixer, beat together the ingredients for the filling (except the chocolate chips) until light and fluffy. Gently fold in the chocolate chips. Set aside.
• In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
• Make a well in the middle of the dry ingredients and add in the water, oil, vinegar, and vanilla extract. With a whisk or wooden spoon, mix together the dry with the wet ingredients until well combined.
• Fill muffin cups with 2/3 full of batter then spool 1 level tbsp. of filling into the center of each cupcake. Repeat until all batter and filling have been used up.
• Bake 20-25 minutes or until cake portion comes out clean with a toothpick. Let cupcakes cool in pan for 5 minutes before removing and transferring to wire rack to cool completely.
• Store in airtight container.

HOTTIE CHOCOLATE CUPCAKES

Steps:

• Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
• In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
• Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
• Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
• Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.