Dicksters Cupcakes Food

DEVILISH CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
• Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
• Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.

DICKSTER'S CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, beat the first five ingredients (sugar, oil, egg, vanilla, and water) together.
• In a large bowl, mix the next four ingredients (flour, cocoa, baking soda, and salt) together with a fork until well blended.
• Add the wet mixture to the dry mixture and beat for three minutes.
• In another small bowl, last 6 ingredients (cream cheese, coconut, salt, chocolate chips, egg, and sugar) together until well blended.
• Fill cupcake papers 2/3 full with first mixture.
• Drop a spoonful of cream cheese mixture in the middle of each cupcake, pushing down to cover.
• Bake for 25 minutes.

DIVVIES CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
• Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.