Chocolate Ganache Cupcakes

Adapted from Pioneer Woman.

Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
just under 1/2 cup milk, combined with 1/2 Tablespoon lemon juice
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks (1 cup) butter
2 heaping Tablespoons cocoa
2 heaping Tablespoons dark cocoa
1 cup boiling water

Ganache
8 ounces semisweet chocolate chips
1 cup heavy cream
6 Tablespoons corn syrup
2 teaspoons vanilla extract

Preheat oven to 350F. Spray 24 muffin cups with baking spray.

Combine sugar, flour and salt in a large bowl. Set aside.

In another container, combine milk w/lemon juice, eggs, baking soda and vanilla. Stir to combine and set aside.

In a saucepan, melt butter over medium heat. Add both cocoas and stir to combine. Add boiling water and allow to bubble for a few seconds, then turn off heat.

Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour milk mixture over the top and stir to combine.

Pour 1/4 cup cake batter into each greased (not lined) muffin cup. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.

To make the ganache (when cupcakes are completely cooled), heat cream and corn syrup over medium heat. Place chocolate chips in a bowl. Add vanilla to cream mixture, then pour over the top of the chocolate. Whisk together until melted, smooth and glossy. Dunk cupcakes in ganache. Allow to cool, then dunk again. Let set before serving. (Approximately 2 hours when double-dunked.)

Perfect Lemon Cupcakes

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)

Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)

Chocolate Fudge Jr Mint Centered Cupcakes

~from Picky Palate

1 box chocolate cake mix
4 eggs
½ cup vegetable oil
½ cup water
1 small box instant chocolate pudding mix
½ cup sour cream
1 cup chocolate chips
3 4-oz boxes Jr Mints

Vanilla or Cream Cheese Frosting

Preheat oven to 350ºF. In a stand or electric mixer, add the cake mix, eggs, oil, water, pudding mix, sour cream and chocolate chips. Mix on medium for 2 minutes or until well combined and somewhat thick. Scoop into 24 paper lined muffin cups. Do NOT make mini-muffins with this recipe. It doesn't work as well at all. Press 3 mints into the center of each cupcake center. Bake for 22-25 minutes or until toothpick comes mostly clean from center. Let cool completely and frost with your favorite vanilla or cream cheese frosting.

24 cupcakes

Patriotic Cupcakes

1 package (18¼ ounces) white cake mix
½ teaspoon blue food coloring
½ teaspoon red food coloring
1 can (16 ounces) vanilla frosting or your own frosting
Red, white and blue sprinkles

Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill 18 paper-lined muffin cups with 1 Tablespoon red batter, 1 Tablespoon plain batter and 1 Tablespoon blue batter. Bake at 350°F for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles.