Watermelon Cupcake

With all this cold weather, we could all use a little taste of summer. And nothing says summer like watermelon! Did you know that you can buy watermelon flavour? I didn't until I saw some at Bulk Barn. Now I have to admit, I was pretty hesitant about how well this would work out...but it was (in the words of my coworkers) FABULOUS. For this refreshing taste of summer you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 4 tsp Cocoa Powder
• 1/8 tsp Watermelon flavour (plus a few more drops for the icing)
• Red Gel Food Colouring
• Green Gel Food Colouring
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Idea: Watermelon Candy

And now the recipe...

Step 1: Follow the directions of your White Cake Mix - preheat your oven and add in your eggs, oil, and water.  I usually just throw all three whole eggs in and don't bother separating as directed on the package. Mix together until the batter is smooth.  .

Step 2: Ok, it's time to create two flavours of batter. Remove one cup or so of the batter and place in a separate bowl.  In the small bowl of batter add 4 tsp cocoa powder and mix until smooth.  Then, in the remaining bowl of batter, add 1/8 tsp of Watermelon flavour and some Red Gel Food Colour to make it pink.  Mix well until smooth.

Step 3: Add the pink Watermelon flavoured batter to you cupcake liners, filling them around 1/2 full.  For the chocolate batter, I wanted to make them look like the seeds in a watermelon.  To do this, the easiest thing to do is to place the chocolate batter in a piping bag with a 1A tip.  Stick the tip in the batter and squeeze while you pull up - repeat two more times.  If you don't have a large round tip for your piping bag, you can use a turkey baster - but it's messy!! To use the turkey baster fill it from the top and do the same as you would with the piping bag...you'll just need to keep filling it up. 

Step 4: Place the cupcakes in the oven and bake as directed on your cake mix package. Let your cupcakes cool completely before icing. 

Step 5: On to the Watermelon icing! Mix together the vanilla icing, butter, and a few drops of the Watermelon flavour on high until smooth.  Give your icing a taste and if it's too buttery for your liking add in some icing sugar.  If you want it to be more Watermelony, add some more Watermelon flavour.  Once you're happy with the taste add a little Green Gel Food Colouring and mix well until fully incorporated.

 Step 6: Once your cupcakes are cooled, ice your cupcakes however you feel like.  When you ice your cupcakes, try to keep it near the centre of the cake so that you can see the chocolate poking out at the sides underneath.  Top with the garnish of your choice, I used a Watermelon Candy Slice, and enjoy.

Happy Faking!

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Oatmeal Chocolate Chip Cupcake

Inspired by one of my favourite childhood cookies, this cupcake is moist and dense with just a touch of chocolate. And of course, the perfect pairing is a tall glass of milk.  To make this delightfully delicious treat you'll need...

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 2 cups Oats
• 1 cup Mini Chocolate Chips 
• Store Bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Mini Chocolate Chips, Oatmeal

Here's the recipe...

Step 1: Follow the directions on your White Cake Mix from preheating your oven through to adding the oil, eggs, and water. Mix the ingredients together until it is smooth. Stir in 2 cups of Oats and then add in 1 cup of Mini Chocolate Chips.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: Time to whip up some icing. Mix together your vanilla icing and butter on high until smooth.  Taste your icing and if it's it's not sweet enough for you or too buttery add in some icing sugar. Top your cupcake with the icing using any method you like.  To garnish, I sprinkled a few Mini Chocolate Chips and Oats on top.

Happy Faking!

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Strawberry Balsamic Cupcake

Looking for a sweet treat for your Valentine?  This is the perfect cupcake that will wow and woo. Besides, how can you go wrong with chocolate, strawberries and balsamic married together into a cupcake!  For this recipe I used a cupcake corer, but it's not necessary.  But before I get into that, let's get to the ingredients.  For this recipe you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the water your recipe calls for)
• 2 ounces of Unsweetened Chocolate (melted)
• 2 cups of Fresh Strawberries (cut in quarters length wise)
• 1/2 cup Balsamic Vinegar (reduced)
• Pinch of Pepper (optional)
• Store bought White Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

Alright, here's the recipe...

Step 1: For the most part, follow the direction of your Chocolate Cake Mix - preheat your oven and add in your eggs and oil, but replace the water with Milk.  Melt down the 2 ounces of Unsweetened Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.

Step 2: Spoon the batter into your cupcake liners and bake as directed on package. Once done, cool completely before icing

Step 3: On to the Strawberry and Balsamic combo - YUM!  Pour 1/2 cup of Balsamic Vinegar in a saucepan and reduce on a low-med heat.  Once it thickens enough to coat the back of a spoon, remove from heat and add a pinch (or more) or pepper if you'd like and stir well. Let cool.

Step 4: Using a cupcake corer or small spoon, make a small hole in the centre of your cooled cupcakes.  If you're using a spoon, you may want to use a knife first to create a small circle and use a spoon to scoop it out.  Make sure you don't go too far down into the centre of your cupcake or your filling will fall out from the bottom when you unwrap it.

Step 5: Lightly toss your Strawberries in the lukewarm Balsamic reduction.  Spoon the Balsamic coated Strawberries into the centre of your cupcakes and SAVE the remaining Balsamic reduction for your icing!

Step 6: Mix together your White Icing, butter and remaining Balsamic reduction on high until smooth. Give it a taste and if it's too buttery for your taste or needs to be thickened, add some icing sugar.Pipe your icing on around the outside of your cupcake so that you can still see the Balsamic Strawberries and that's it!  If you aren't eating them right away, you'll need to refrigerate them.

Happy Faking!

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Chocolate and Peanut Butter Cream Cheese Cupcake

This is THE cupcake that started it all.  The first real Faking Fancy Cupcake that I concocted that made me think you can Fancy-up any cake mix.  I'll be making these this weekend for my sister's birthday, so I thought I'd finally share this yummy recipe that was inspired by a cake my former colleague's wife made from scratch.  For this perfect flavour combination you'll need...  

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Milk (to replace the amount of water your cake mix calls for)
• 4 ounces of Bittersweet Chocolate (melted - for cake)
• 2 cups of Cool Whip (one for the icing and one for the glaze)
• 4 ounces Semi-Sweet Chocolate(melted - for glaze)
• 1 - 8oz package of Cream Cheese (room temperature)
• 1/2 cup Peanut Butter
• 3/4 cup Icing Sugar 
• Garnish Ideas: Halves or crumbles Peanut Butter Cups 

And here's the recipe...

Step 1: As per usual, kinda  follow the directions on your Chocolate Cake Mix. Go ahead and preheat your oven and add the oil and eggs...but DO NOT add the water. Instead, replace the water it calls for with Milk.  Mix the ingredients together until it is smooth.

Step 2: Melt down the 4 ounces of Bittersweet Chocolate. Be careful not to overheat or burn the chocolate - use a double boiler if you're prone to burning chocolate in the microwave.  Mix the melted chocolate into your batter until fully incorporated.  .

Step 3: Spoon the batter into your cupcake liners and bake as directed on the package. Once they are done baking, let them cool completely

Step 4: While you're waiting for your cupcakes to cool, start making the glaze. Melt together 4 ounces of semi-sweet chocolate.  Add one cup of Cool Whip and mix well until fully incorporated.  Let the glaze cool while you move on the the peanut butter cream cheese icing!

Step 5: Now for the yummy peanut butter cream cheese. Beat the Cream Cheese and Icing Sugar together. Add in the peanut butter and remaining one cup of Cool Whip. Mix well until it is smooth.

Step 6: Now it's time to put it all together.  Spoon or pipe on your peanut butter cream cheese icing.  You'll be topping it with the chocolate glaze, so you can be extra lazy and sloppy on this step.

Step 7: Next, place the warm chocolate glaze mixture in a piping or a Ziploc bag.  Cut the tip off the bag and drizzle as much, or as little, as you want over the top of each cupcake.  For garnish, top with half a peanut butter cup or peanut butter cup crumbs.  If you aren't eating these delicious cupcakes right away, I'd recommend keeping them in the refrigerator or in a cool place for optimal cream cheese icing enjoyment.

Happy Faking!

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Death by Chocolate Cupcake

Can't find the chocolate fix you need?  Sometimes you need a little something over the top to satisfy your chocolate craving...and this should definitely hit the spot!  From the chocolate packed cake base up to the chocolate icing topped with a chocolate wafer, this Death by Chocolate Cupcake is a chocoholic's dream!

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Chocolate Milk  (replace the amount water it calls for)
• 4 ounces Semi Sweet Chocolate (melted)
• Store bought Chocolate Icing 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Anything chocolate like a Chocolate Wafer or a ChocolateChunk

And here's the recipe...

Step 1: Follow the directions on your chocolate cake mix - from preheating your oven through to adding the eggs and oil, but DON'T add the water. Instead, replace it with Chocolate Milk.  Mix together the batter until all the lumps are gone. But wait, you're not done yet.  To make it even more chocolatey, melt 4 ounces of semi sweet chocolate and mix it into your batter.  Ok, now your batter is ready for the oven.

Step 2: Spoon your thick, rich chocolate cupcake batter into your cupcake pan liners.  Place them in the oven and bake as directed on  the package.  Once they are done baking, let them cool completely.

Step 3: For the icing, mix together your store bought chocolate frosting with butter and simply mix until smooth.  You'll want to give it a taste and if it's too buttery for you, add some icing sugar until you're happy with the taste.

Step 4: To frost your cupcakes you can do the classic knife spread, lazy man's spoon lump, or use a piping bag.  If you use a piping tip, your cupcake will look even fancier.  But really it's up to you.  To top it off, you can garnish your cupcake with any chocolatey treat of your choice. 

Happy Faking!

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Cake Truffles

When life gives you too much cake, make CAKE TRUFFLES!  This is a simple, tasty and fancy treat you can make with any leftover cupcakes or cake.  All you need is some chocolate and some leftover iced cake and you're ready to go!  I made this with the leftover wedding cake from my sister's wedding and they were a HUGE hit.  In fact, if I had my time back I would have packaged them to go as a fun parting gift for her guests.  That way they could have their cake and take it home too! So here's what you'll need...

• Left over iced cake (or you can bake a cake and add icing to the mix)
• At least 1 cup of chocolate (milk, white, dark...it's up to you)

To make your cake truffles, all you need to do is...

Step 1: Mix the cake and icing together until it is a big bowl of mush.

Step 2: Once it's all mixed together, spoon out a table spoon or so of the mixture and roll it into 1 1/2 inch balls.  I highly recommend wearing gloves while you roll them, but you can use your bare hands.  Once rolled, place each ball on a platter and place them in the freezer until they are firm - around 30 minutes.     

Step 3: It's time to melt some chocolate.  The amount of chocolate you need will depend on how many cale balls you made.  Plus, it's easier to dip if you have plenty of chocolate in the bowl.  So, I would melt around 1 cup of chocolate for 24 truffles.  You can use any kind of chocolate.  I used milk, white and dark chocolate so that I could get a pretty platter of colour.  Big thanks to Donna McMullin for the great pic of my truffles. 

Step 4: And now for the dipping.  Take a fork or skewer and stick it into your frozen cake ball.  Dip it into the melted chocolate and coat the ball.  Place the chocolate covered cake ball on a platter lined with wax paper.  Once your tray is full, place it in the fridge to harden the chocolate.  And that's it!  I recommend serving them cold, but you can let them get to room temperature if you want.  And you can even freeze them for later.  If you like, you can add sprinkles on top of your truffles or drizzle them with a different colour chocolate.

Happy Faking!

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Chocolate Hazelnut Cupcake

I LOVE Nutella!  It's delicious!  I also LOVE cream cheese icing.  So of course I had to combine my two loves into a cupcake!  If you're like me, you'll want to double the icing recipe so that you can add as much as possible on top of you cupcake and maybe even have some extra icing left over for later...mmmmm.  For this yummy recipe you'll need...   

• White Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water
• 1 cup of Nutella split between the batter AND Cream Cheese Icing (PLUS more for the top of your cupcake cuz you can never have too much Nutella)
• 1 - 8oz package of Cream Cheese (room temperature)
• 1/4 cup of Butter (room temperature)
• 2 teaspoons of Vanilla
• Icing Sugar 
• Garnish: Whole Hazelnut

On to the recipe...

Step 1: Follow the directions of your White Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  You'll notice that your White Cake Mix (most likely) calls for egg whites only and not the whole egg.  I don't bother with that and add the whole egg.  Mix together the batter until smooth. 

Step 2: Now let's add the best creation ever to go on your sliced bread - or what ever really.  Add 1/2 cup of Nutella and mix it into the batter until fully incorporated. Spoon your batter into the cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: Time to make my FAVOURITE  icing...cream cheese!  Beat the Cream Cheese, 1/2 cup of Nutella, and Butter together until fully incorporated.  Add in the vanilla and slowly add in icing sugar until it tastes the way you like it.  Make sure that your icing is mixed well and is smooth.  You may want to double this depending on how much icing you want to top your cupcakes with.   

Step 4: Take your cooled cupcakes and spread some Nutella over the top.  Place you icing into a piping bag.  You could spoon or spread it on, but it's tricky with the layer of Nutella.  Pipe on as much icing as you want!  I garnished my cupcake with a whole hazelnut, but you really don't need anything to top this yummy cupcake off.  Remember, you should refrigerate these if you don't plan to eat them that day or if it's really warm out.

Happy Faking!

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Caramel-WOW Cupcake

This creation is like an oversized chocolate covered caramel square, but in cupcake form. It also combines two of the gooeyest ingredients - Caramel and Marshmallow - into a tasty treat that will make you say WOW!  To make this sweet, sticky creation you'll need...

• Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 1/4 cup of Caramel Sauce
• Store bought Vanilla Icing 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• 1 cup of Fluff
• Icing Sugar
• 1 cup of Cool Whip (optional)
• 3 ounces of Semi-Sweet Chocolate (optional)
• Garnish (optional): Caramel Square, Chocolate Covered Caramel Square

Step 1: Follow the direction of your marble cake mix including: 1) preheating your oven, 2) adding the eggs, oil, water, etc, 3) measuring 1 cup or so of the batter and pouring it into a separate bowl and 4) mixing in the cocoa package to the 1 cup of batter. 

Step 2: Now it's time to add a little caramel to the mix.  Mix in around 1/4 of a cup of Caramel Sauce into the vanilla batter and stir until filly incorporated. And now your batters are ready to be spooned into your cupcake liners!

Step 3: Spoon your caramel flavoured cupcake batter into your cupcake pan liners, filling them just over 1/2 way.  Next spoon a tablespoon of the chocolate batter in the centre of the caramel flavoured batter.  Place them in the oven and bake as directed on package.  As they bake, the chocolate batter will bake through to the middle of the cupcake and surround the outside.  Once they are done baking, let them cool completely before icing.

Step 4:  On to the icing.  Here's where you add in a little more WOW with Marshmallow.  Mix your vanilla icing, Fluff and butter on high until smooth.  Add in some icing sugar to thicken it back up.  If you want to stop there and simply top your cupcakes off with this icing and be done you can.  Just spoon or pipe on your icing and garnish with a Caramel or Chocolate Covered Caramel Square ... or to make it a little more fancy, move on to step 5.

Step 5 (optional): If you want to fancy it up a step more with a chocolate glaze, simply melt together 3 ounces of semi-sweet chocolate and 1 cup of Cool Whip.  Let it cool a little before you add a little to the top of your icing.  To get in on top of your icing, place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake. You can consider that to be your garnish or add a Caramel or Chocolate Covered Caramel Square to the top.  

Happy Faking!

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Red Velvet Cupcake

I'm not sure what  I love more about Red Velvet Cupcakes, the chocolate mouth coating texture of the cake or the mouth watering cream cheese icing - YUM!  I have made Red Velvet Cupcakes from scratch and I have to say, my Faking Fancy Red Velvet Cupcake recipe rivals, if not beats, that recipe.  To pull this one off you'll need...   

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 1 cup of Buttermilk
• 4 ounces of Bittersweet Chocolate (melted)
• Red Gel Food Colouring
• 1 - 8oz package of Cream Cheese (room temperature)
• 1/4 cup of Butter (room temperature)
• 2 teaspoons of Vanilla
• Icing Sugar

Here's the recipe...

Step 1: Kinda  follow the directions on your chocolate cake mix. Go ahead and preheat your oven and add the oil and eggs...but DO NOT add all the water.

Step 2: Replace 1 cup of the water it calls for with Buttermilk.  So, if your mix calls for 1 and 1/3 cup of water, then add 1 cup of Buttermilk and 1/3 cup of Water.  Mix the ingredients together until it is smooth.

Step 3: Melt down the 4 ounces of Bittersweet Chocolate - but be careful not to overheat or burn the chocolate.  Mix the melted chocolate into your batter until fully incorporated.  Now, add in your Red Food Colouring until it's as red as you want it to be.  To get the best colour using the least amount of food colouring, I'd recommend using a gel food colouring.

Step 4: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 5: On to the most delicious of all icings...cream cheese!  Beat the Cream Cheese and Butter together until fully incorporated.  Add in the vanilla and slowly add in icing sugar until it tastes the way you like it.  Once it's as sweet as you like it, make sure that your icing is mixed well and is smooth.

Step 6: Now it's time to top off your Red Velvet Cupcakes with the most delicious Cream Cheese Icing.  I like to add a lot, so you may want to double your icing recipe.  To ice these I used a piping bag and tip #1M.
Feel free to pile on the icing - HEAVENLY!

Happy Faking!

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Turtle Cupcake

Craving the perfect mix of caramel, chocolate and pecans?  Instead of picking up a box of turtles, why not make this yummy turtle inspired cupcake.  Or better yet, get both!  After all, turtles never go to waste and you can always garnish your cupcakes with turtles too!  For this delicious take on a turtle cupcake-style you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Chocolate Icing
• 1/4 cup of Caramel Sauce (plus more to add on top of each cupcake) 
• 1/2 cup of Pecan Pieces (plus more to garnish if you'd like)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish (optional): Pecan Pieces, Whole Pecans, Turtles 

And here's the recipe...

Step 1: Follow the direction of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Add 1/4 cup of Caramel Sauce.  Mix together until the batter is smooth..

Step 2: Add 1/2 cup of Pecan Pieces and stir until fully incorporated.  Spoon the batter into your cupcake pan liners around 3/4 of the way. Don't overfill your cupcake liners because you'll need some space between the cupcake and the top of the liner to act as a barrier to top the cupcake with a little caramel sauce.  Place in the oven and bake as directed on package.  Once done, cool completely before icing. 

Step 3: As if that's not turtle inspired enough, it's time to add a second layer of turtle inspiration. Before assembling your cupcakes, you'll need to whip up your chocolate icing by mixing together your chocolate store bought icing and butter on high until smooth.  Taste the icing and add more icing sugar if it tastes too buttery for your liking.

Step 4: Now it's time to assemble your turtle inspired topping.  Spoon or pour around 1 to 1 1/2 teaspoons of Caramel Sauce in the middle of your cupcake - this was why it was important not to overfill your cupcake liners.  The Caramel Sauce will slowly absorb into the cupcake after decorating - DELICIOUS! Then, add 3 to 4 Pecan Pieces on top of the Caramel Sauce.

Step 5: Finally, it's time to ice your cupcakes.  Because of the Pecan Pieces and Caramel Sauce, it's easier if you use a piping bag and tip, but if you'd like to can try spooning it on.  And last, but not least, it's time to garnish your cupcakes!  I used a few Pecan Pieces, but you can use a Whole Pecan or a Turtle if you'd like.

Happy Faking!

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Guinness n' Irish Cream Cupcake

Throwing a St. Patrick's Day party?  Why not cheers with a Guinness n' Irish Cream Cupcake this St. Patty's Day?  This cupcake turned out to be DELICIOUS, if I do say so myself - and I'm not even a beer lover.  Although you can't really taste the Guinness, it gives the cake a great consistency.  Plus the Bailey's icing is the perfect topping for this Irish inspired delight.  Alright, here's what you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water...but you won't need the water for this one!)
• Store bought Vanilla Icing
• 1 can of Guinness (or any Stout) 
• 1/8 cup Bailey's Irish Cream Liqueur (feel free to add more if you want)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And here's my easy recipe...

Step 1: Preheat your oven as directed on the cake mix package.  Add all the ingredients your Chocolate Cake Mix calls for EXCEPT for the water.  Instead of the water, replace the called for amount with Guinness. Mix the ingredients together until it is smooth.

Step 2: Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 3: On to the Irish Cream icing!!!  Using you mixer, toss in the vanilla icing, butter, and Bailey's Irish Cream Liqueur and mix on high until smooth and fluffy.  Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar.  Also, if you want to add more Bailey's, go for it!  You can always add more icing sugar to thicken it back up if it gets too runny.  If you really want to add some Patty's Day festivity, add in some green food colouring.

Step 4: Now it's time to layer on the icing!  I used a piping bag and tip #1M.  This icing is DELICIOUS, so you'll want to add a lot...or at least I like to add a lot.  You can garnish these with chocolate curls or even a green candy, but I chose to leave them as they were.   

Happy Faking!

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Peanut Butter and Jelly Cupcake

So here it is, my recipe for the Peanut Butter and Jelly Cupcake. I know, it's already a childhood classic, so why mess with a good thing? Well, I say why not make a good thing even better by cupcakeifying it. Yes, I just made up the word cupcakeifying, but some day it may be added to Wikipedia making it a legitimate word:) On a side note, this is my cupcake I entered in the Chatelaine contest, so please be sure to vote for it by clicking HERE. The contest closes February 28, 2011, so please vote for me.  I could win a new mixer!  And as a friend of mine said yesterday evening in her pitch for why you should vote for me, "If she wins a mixer, everyone wins" - thanks KM!  How true is that! So please vote.

Alright, now on to the recipe for my Peanut Butter and Jelly Cupcake.  Here's what you'll need:

• Marble Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• 1/2 cup of Jam (I used Raspberry Jam without the seeds)
• 1-8oz package of room temperature Cream Cheese (I usually use Light Cream Cheese, but it's up to you) 
• 3/4 cup of Icing Sugar
• 1/2 cup Peanut Butter
• 1 tub of Cool Whip (I usually use light Cool Whip)
• 6 ounces of Semi-Sweet Chocolate

Step 1: Follow the direction of your marble cake mix including: 1) preheating your oven, 2) adding the eggs, oil, water, etc, 3) measuring 1 cup or so of the batter and pouring it into a separate bowl and 4) mixing in the cocoa package to the 1 cup of batter.  With all that out of the way, now it's time to add the jam!

Step 2: In the remaining vanilla batter add around 1/2 a cup of your favourite jam.  Just so that I've put it out there, I have never done this recipe with a chunky jam and have my doubts on how it would turn out, so consider yourself warned:)  Mix the jam in really well with a mixer.

Step 3: Spoon your jam flavoured cupcake batter into your cupcake pan liners, only filling them just over 1/2 way.  Then, spoon a tablespoon or so of the chocolate batter in the centre of the jam flavoured batter.  Place them in the oven and bake as directed on package.  As they bake, the chocolate batter will bake through to the middle of the cupcake.  Once they are done baking, let them cool completely before icing.

Step 4: While your cupcakes are baking, why not make the yummy peanut butter cream cheese icing.  Cream together one package of cream cheese, 3/4 cup of icing sugar, 1/2 cup of peanut butter and 1 cup of Cool Whip until smooth.

Step 5: With the cream cheese icing out of the way, it's on to the chocolate glaze.  Melt together the 6 ounces of semi-sweet chocolate and the last bit of the Cool Whip.  Let it cool while you wait for your cupcakes to cool completely.

Step 6: Once your cupcakes are cool, it's time to layer on the icing and glaze.  Use a piping bag with a large circular opening (I like to use tip #12) and build a nice little mound of icing on top of your cupcake.  You could just spoon it on because you'll be topping it with a chocolate glaze that will cover up your laziness. With the icing layered high, it's time for the chocolate glaze.  Place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake. Finito!  

Happy Faking!

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Chocolate Chili Cupcake

Looking for something HOT and SWEET to give your Valentine? Well, here's the perfect treat for your someone special. Or, if you're looking to do quite the opposite, you can make this into a pretty mean weapon for the not-so-nice Valentine.  Here's my take on the Chocolate Chili Cupcake.  For this spicy treat you will need:

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Chocolate Icing
• 1 to 2 teaspoons of ground hot chilies (I used chili flakes and ground them myself) 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Chili Pepper Flakes, Cinnamon Hearts, or Hot Lips

And here's the recipe...

Step 1: Follow the directions on your chocolate cake mix - from preheating your oven through to adding the eggs, oil, water, etc. Mix together the batter until all the lumps are gone. Now it's time to add some HEAT... and I don't mean the oven.

Step 2: Add in your ground hot chillies. It's up to you just how much you want to put in, but I wouldn't go over the 2 teaspoons.  I've experimented going over that and have made a few people breathe fire (sorry MM and SB - but thanks for being taste testers!).  But, if you're looking to play a mean trick, you'll want to go over the 2 teaspoons. Mix the ground chillies in well...no one wants a chunk of that in their cupcake.

Step 3: Once you're happy with how well you've mixed it all together,spoon your cupcake batter into your cupcake pan liners.  Now it's time for some hot, hot heat!  Place them in the oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: For the icing, I like to make a very plain chocolate frosting to balance the spiciness of the cupcake.  As per usual I take the lazy way out and just jazz up my store bought frosting by adding butter and simply mixing it until smooth.  You'll want to give it a taste and if it's too buttery for you, add some icing sugar until you're happy with the taste.

Step 5: To frost your cupcakes you can do the classic knife spread, lazy man's spoon lump, or use a piping bag.  If you use a piping tip, your cupcake will look even fancier.  But really it's up to you.  To top it off, you can garnish your cupcake with hot chili flakes, a cinnamon heart, or maybe some hot lips.  

Step 6 (optional): Warn your cupcake recipients that these are made with hot chili's and may be a little hot


Happy Faking!

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Cookies n' Cream Cupcake

Here it is! My second most popular cupcake to date.  You'll have to stay tuned for my most popular:)  It's SUPER easy to make and delicious!  It also looks pretty fancy with the chocolate glaze on top.  For this recipe you will need:

• Vanilla Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Mini Oreos
• Cool Whip
• Semi-Sweet Chocolate

And now the recipe...

Step 1: Follow the direction of your vanilla cake mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix together the batter and spoon some into your cupcake liners to just cover the bottom - but not too much because you'll now need to...

Step 2: Add two or three mini Oreos in each cupcake and cover them with the batter.  Once they are completely covered, put one more Oreo on top for good measure.  Place in oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 3: And now it is time to ice them!  In a bag, smash up some Oreos.  You can use your hands or use a rolling pin for finer crumbs. I always opt for the rolling pin method - it's much faster.

Step 4: Now it's time for the glaze! Melt together 4 ounces of semi-sweet chocolate and around a cup of Cool Whip.  Let it cool a little while you make the icing.

Step 5: Add vanilla icing and butter in mixing bowl and mix on high until smooth.  Give it a taste and if it's too buttery for your taste, add some icing sugar.  Once you're happy with the taste, mix in the Oreo crumbs (as little or as much as you want) but keep enough to sprinkle over the top of the cupcakes.  Because of the chunks of Oreo you won't be able to put the icing in a piping bag, so you'll need to spoon the icing on top of the cupcakes.

Step 6: And now it's time to top your cupcakes with the glaze and Oreo crumbs.  Place the warm chocolate glaze mixture in a piping bag or a Ziploc bag.  Cut the tip and drizzle as much as you want over the top of each cupcake.  Then, sprinkle some Oreo crumbs on top.  DONE!!!

Happy Faking!

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