Last week, I participated in a bake sale at work to raise money for a good cause. Last year, I had made 24 cupcakes and they were sold out very fast. This year I made 40... and same thing happened!! ;)
Of course, chocolate is always a hit!
I had lots of fun with Halloween sprinkles!!
You just push a kiss in the middle of the cupcakes - so easy!
Used secret-kiss-cupcakes from All Recipes
Secret Kiss Cupcakes
3 1/3 cups all-purpose flour
2 cups sugar (used 1 1/2)
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped (used caramel kisses)
1 (16 ounce) container fudge frosting (made my own!)
1.In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.
2.Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.
3.Bake at 375 degrees F. for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
Chocolate Buttercream Icing (adapted from Wilton)
1 cup butter , softened
3/4 cup cocoa
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes: About 3 cups of icing.
Stiff Consistency: In large bowl, cream butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.