Lil' Deb Cupcake

Here's a treat inspired by a blast from the past - a classic looking old school Little Debbie Cupcake. These cupcakes are not only fun on the outside, but on the inside too with a hidden icing filling.  For this cupcake you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Chocolate Milk  (replace the amount water it calls for) 
• 1 cup Semi-Sweet Chocolate Chips (melted)
• Store bought Vanilla Icing 
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And now, on to the recipe...

Step 1: Sort of follow the directions on your Chocolate Cake Mix. Start by preheating your oven and add the oil and eggs...but DO NOT add the water.Replace all of the water your cake mix calls for with Chocolate Milk.  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 icing! Mix together your store bought Vanilla Icing and Butter on high until smooth.  Add some icing sugar if it's not sweet enough for you or just too buttery for your taste.

Step 4: Take your cooled cupcakes and, using a cupcake corer or small spoon, make a small hole in the centre.  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.
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Step 5: Using a spoon or piping bag, fill the centre of your cupcake with your icing.  Fill it all the way up to the top of the hole then, using a knife or spatula, spread a thin layer of icing over the top of your cupcake.  Place the cupcakes in the fridge to firm up the icing.

Step 6: While you cupcakes are chilling out, melt down your Semi-Sweet Chocolate Chips. Using a pasty brush, brush the chocolate over the top of your cupcakes and put them aside to set.  To top off the look of your Lil' Deb Cupcake, pipe the signature Little Debbie Swirl on top of your cupcake.

Happy Faking!  

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Chocolate Sundae Cupcake

This is a fun cupcake you can breakout in the summer and not be afraid it will melt into a puddle.  It's also a great cupcake for those who LOVE icing.  For this recipe you'll need a few ice cream sundae fixins and...

• 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 (you may want to double your icing depending how big you want your ice cream scoop to be)
• Room Temperature Whipping Cream (enough to replace the water your cake mix calls for plus another 1/2 of a cup for your chocolate sauce)
• 1 Cup Milk Chocolate Chips
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (1/4 of a cup for your chocolate sauce and more for your icing if you'd like)
• Garnish Ides: chopped peanuts, maraschino or fresh cherries, mini coloured spoon

And here's the 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 Whipping Cream - feel free to whip your cream a little before you add it. 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: While your cupcakes are cooling, start mixing your icing.  Using you mixer, throw in the Store Bought Vanilla Icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar. Place your icing in the fridge so that it's easy to scoop!

Step 4: Now it's time to make your chocolate sauce. You'll want to make this around 10-20 minutes before you  ice your cupcakes because you want it to be warm enough to go on easily and look like chocolate sauce.  Melt one cup of Milk Chocolate Chips in a saucepan on low.  Slowly whisk in your room temperature cream. Turn off heat and whisk in 1/4 of a cup of icing sugar (you can sift if you want, I'm lazy and didn't) and mix until smooth. Stir for a few minutes off the burner and let stand until warm (so no longer HOT).

Step 5: It's assembling time. To get the full effect of the ice cream, you'll want to use an ice cream scoop.  Using your ice cream scoop, top your cupcake with a scoop of icing.  It will be a lot of icing, so feel free to spoon some of the icing out of the centre of the scoop before adding to the top of the cupcake. For the chocolate sauce, take your lukewarm chocolate sauce and put in a piping bag with a small-medium sized tip opening or a Ziploc bag with the end cut off will work too. Drizzle the chocolate sauce on top - this sauce should be thick enough to stay where you drizzle it and firm up more once it cools. To garnish sprinkle chopped peanuts and top with a cherry.  If you wanted to get really creative you could track down little mini coloured spoons and stick them in the icing.

Happy Faking!

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Chocolate Potato Cupcake

When a friend of mine jokingly asked me to make a Potato Cupcake, I couldn't help myself...and it was actually quite delicious!  When you bite into this cupcake all you can taste is a deliciously moist and rich chocolate cupcake - the only hint of potato is the garnish.  For this spud-tacular cupcake you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• Milk (enough to replace the water your cake mix calls for)
• 2 Cups Grated Potato (I didn't bother removing the peel if you're wondering...but you can)
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Green Gel Food Colouring (Optional)
• Garnish Ideas: Plain Potato Chip or Chocolate Covered Potato Chip (you'll need chips and melted chocolate chips to do this...see below for instructions)

And here's my simple 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 Milk. Mix the ingredients together until it's smooth. Stir in Grated Potato until fully incorporated.

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: For the icing, I decided to make Vanilla Icing and dye it green, but you could leave it white or use Chocolate Icing instead.  So, for my Vanilla Icing, using your mixer beat the vanilla icing and butter on high until smooth. Give your icing a taste and if it's too buttery for your liking add in some icing sugar.  At this point I added in my Green Gel Food colouring until I was happy with my icing.

Step 4 (optional): If you'd like to top your cupcake with a chocolate dipped chip simply melt down 1/2 cup of chocolate chips and dip half your chip in the melted chocolate.  Place the chocolate dipped chip on a piece of wax paper and repeat for as many garnishes as you need.  If you get tired of dipping, don;t worry about it.  Simply garnish some with chocolate dipped chips and some with plain - no one will ever know!

Step 5: It's time to ice your cupcakes.  Spoon or pipe your cupcake with the icing you just mixed up.  Top your cupcake with the garnish of your choice and enjoy the reactions of your guests.

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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Chocolate Zucchini Cupcake

The New Year often brings about New Year's resolutions like eating healthier or cutting down on sweets.  This recipe isn't a super healthy choice, but it does up the calcium and  veggie intake!  For this sort of  healthy recipe 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 Chocolate Icing
• Plain Greek Yogurt (replace the water your recipe calls for with this)
• 1 cup of shredded Zucchini
• Butter (room temperature...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Idea: Fresh Slice of Zucchini (serve immediately if you're garnishing with this!) or skip the icing and Dust with Icing Sugar

And here's my kinda healthy recipe...

Step 1: Preheat your oven as directed on the Chocolate 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 Plain Greek Yogurt. Mix the ingredients together until smooth. Add in 1 cup of Zucchini and gently mix into the batter until fully incorporated.

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: For the icing I made my classic Chocolate Icing by mixing together the store bought chocolate icing and around 1/2 cup of butter on high until smooth.  If it's too buttery for you or you need to thicken the icing simply add in some icing sugar.  If you want to keep the calories low, you can always skip the icing and eat them as is or lightly dust with some icing sugar.  And that's it!

Happy Faking!

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Grinch Cupcake

Christmas isn't complete without the Grinch!  So of course I had to make this novelty cupcake that was more for the hilarity of watching people eat them than having people actually enjoy them.  If you make these, you may want to whip up one of my REAL recipes.  I would say I had a 50/50 mix of people who liked them and, I have to admit, I couldn't bring myself to try them.  They probably could have been more palatable if I had used a different flavour chip, but it was the perfect Grinch flavour, so it had to be done!  Here's what you'll need if you date to make the Grinch Cupcake...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought White Icing
• 1 cup of crushed (but not too fine) Rippled Dill Pickle Sour Cream Flavoured Chips plus 24 more chips to put on top
• Green Gel Food Colouring
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Ideas: Halawa with Pistachios, Chips or Crushed Pistachios

 And here's the recipe if you're feeling adventurous...

Step 1: Follow the direction of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix together until the batter is smooth. Fold in 1 cup of Crushed Rippled Dill Pickle Sour Cream Flavoured Chips.

Step 2:  Spoon the batter into your cupcake pan liners and top batter with a chip.   Place in the oven and bake as directed on package.

Step 3: On to the icing. For my icing all you need to do is mix together the white icing and butter on high until smooth.  Add some icing sugar if you like it super sweet or find it too buttery.  Of course, for this cupcake the icing needs to be green.  Simply add a few drops of green food colouring and mix until it's fully incorporated.  If you want it to be greener, just add more green food colouring!

Step 4: To assemble you cupcake, spoon on your green icing.  Top with the garnish of your choice, I used Halawa with Pistachios, and serve. If you're brave enough to make these, expect mixed reviews, but it's pretty hilarious to watch people try them! 

Happy Holidays and 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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Dulce de Leche Cupcake

Sometimes you just need a little something sweet to get you through a tough day.  If you're looking for that perfect little sweet little indulgence, here's the perfect cupcake that is sure to fit the bill and make you smile.  To make this delightfully sweet treat you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1 Jar of Dulce de Leche Topping
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish (optional): Milk Duds

On to the recipe...

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

Step 2 : After that you have a few options on how you'd like to add in the Dulce de Leche topping into your batter.  Your first option is to add around 1/3 of a cup directly into the batter and mixing it through.  Your second option, and my preference, is to add a couple of small dollops of Dulce de Leche into each cupcake (alternating a small spoonful of batter then a small spoonful of Dulce de Leche) or spooning some Dulce de Leche directly on top of the cupcake batter as you fill your cupcake liners.  By doing it the second way, the bottom of your cupcake gets all sticky and gooey  - almost like you soaked it in the Dulce de Leche - YUM.  Either way, it's yummy and completely up to you.


Step 3: Fill you 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 the Dulce de Leche topping.  Place in the oven and bake as directed on package.  Once done, cool completely before icing. 

Step 4: On to the icing.  Mix together your vanilla icing and butter 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, you're ready to put together your Dulce de Leche Cupcake .

Step 4: Now it's time to assemble your sweet Dulce de Leche Cupcake.  Spoon on as much or as little Dulce de Leche topping over the top of your cupcake.  The Dulce de Leche topping won't soak into your cupcake much, so you'll only need enough to spread over the top.  This is also why it it was important not to overfill your cupcake liners so that it can act as a barrier.

Step 5: Finally, it's time to ice your cupcakes.  Because of the Dulce de Leche topping, it's easier if you use a piping bag and tip, but if you'd like to can try spooning it on.  Finally, top your cupcake off with a Milk Dud or whatever garnish you choose.

Happy Faking! 

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Chocolate Peanut Banana-Buster Cupcake

When I was little, I grew up on two sandwiches: peanut butter & jam AND peanut butter & banana.  I've already made a cupcake version of my first classic childhood sandwich, so I felt it was time to make my other favourite as I bid farewell to my apartment and tiny galley  kitchen.   For this kinda healthy recipe 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, but maybe some milk!)
• Store bought Vanilla Icing
• Store bought Chocolate Icing
• 2 medium over-ripened  bananas puréed (you'll need enough to make up the  amount of water your recipe calls for- if you don't have enough banana just add some milk to top it off)
• Butter (room temperature...around 1 cup....but it's up to you)
• 1/3 cup Peanut Butter
• Icing Sugar (optional)
• Garnish Ideas: Peanut or Chocolate Covered Peanut

And here's my half healthy 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 puréed bananas. If you don't have quite enough bananas, top it off with some milk. You'll want to use really ripe bananas, ideally over-ripened bananas because they are easier to purée and taste better too. 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 icing.  For this cupcake I made two icings for fun!  Really you could just make one, but I decided to go big since I'm leading my home!  First, icing number 1... this is the chocolate one that isn't really necessary.  All you need to do is mix together your chocolate store bought icing and 1/2 cup of butter on high until smooth.  Taste the icing and add some icing sugar if it tastes too buttery for your liking.  For icing number 2... the most important icing since it has the peanut butter... mix together your vanilla store bought icing, 1/2 cup of butter, and 1/3 of a cup of peanut butter on high until smooth.  If it seems too runny or isn't sweet enough for you, just add some icing sugar.

Step 4: Now it's time to ice your cupcakes.  First, layer on your chocolate icing.  I just used a spoon. After that, it's time to add the peanut butter icing.  I put mine in a piping bag and used tip #1M.  And that's it!  If you want to garnish your cupcake, you could use a Peanut or a Chocolate Covered Peanut.

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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Chocolate Raspberry Cupcake

When I think of Easter I think of chocolate and fresh berries.  This delicious cupcake combines the best of both worlds - raspberries and chocolate!  Who wouldn't want to find this delicious treat next to their Easter basket?  What a treat!  For this chocolaty spring delight you'll need...

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing 
• Store bought Chocolate Icing 
• 1/2 cup + 1/3 cup of Raspberry Jam
  
• Butter (room temperate...around 1 cup....but it's up to you)
• Icing Sugar (optional) 
• Garnish (optional): Fresh Raspberry

And on to the steps to create deliciousness...

Step 1: Follow the directions of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Add 1/2 cup of Raspberry Jam.  Mix together the batter until smooth.  Spoon the batter into your cupcake liners and bake as directed on the package.  Once they are done baking, let them cool completely.

Step 2:   For your icing you'll need to make two different batches  - a chocolate icing and a raspberry icing.  For the chocolate icing mix together the chocolate icing and around 1/2 cup of butter on high until smooth. As per usual, give your icing a taste and if it's too buttery for your liking, add in some icing sugar.

Step 4: Now on to your raspberry icing.  Mix together the vanilla icing, 1/3 cup of Raspberry Jam and around 1/2 cup of butter on high until smooth. To thicken it to the right consistency add in some icing sugar.

Step 5: You can ice these cupcakes a few different ways with the two icing flavours, but I chose to create a swirl effect.  To do this you'll need a piping bag and the tip of your choice.  Holding your icing bag sideways, put in your chocolate icing so that it only fills half of the side of the bag.  Then, carefully turn the bag over and full the other half of the bag with the raspberry icing.  When you squeeze out the icing it will swirl together  - FUN and YUM.  To top off your cupcakes you could use a fresh raspberry to top it off.

Happy Faking!

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Café au Lait Cupcake

Just when you thought chocolate couldn't taste any more delicious, mix in some Java and heaven becomes even more heavenly!  This is a great cupcake if you're looking for a caffeine jolt in the form of a sweet treat. It's really easy, but looks pretty fancy.  Plus the name is kind of fancy too being in French and all.  For this recipe 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
• Coffee (enough to replace the water your cake mix calls for)
• 2 Tablespoons Coffee Flavoured Spirit or Liqueur
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)
• Garnish Options: Chocolate Covered Coffee Bean or a Coffee Bean

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 Coffee. You can use perked coffee or instant coffee, what ever you have on hand. 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: Now for the yummy coffee flavoured icing…mmm. Using you mixer, throw in the vanilla icing, butter, and Coffee Flavoured Spirit or Liqueur and mix on high until smooth. If you don’t want to add alcohol, feel free to substitute it with coffee, but you’ll probably want to add more than 2 tablespoons to get the flavour in the icing.  Give your icing a taste and if it's too buttery for your liking or too runny, add in some icing sugar.

Step 4: It's time to ice your cupcakes.  I used a piping bag and tip #12.  To top off this Chocolate Java treat, you can garnish it with a chocolate covered coffee bean or even a single coffee bean..

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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Rocky Road Cupcake

These ooey gooey cupcake will have you licking your fingers and grabbing another for later.  The marshmallows that are added to the batter bubble up to the top of the cupcake and make a sweet chewy top perfect for layering more marshmallow and chocolate icing goodness.  For this recipe you'll need:

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Chocolate Icing
• 3/4 cup of Mini-Marshmallows (plus more to garnish) 
• 1 jar of Fluff
• Butter (room temperate...around 1/2 cup....but it's up to you)
• Icing Sugar (optional)

And here's the recipe...

Step 1: Surprise! Follow the direction of your Chocolate Cake Mix - from preheating your oven through to adding the eggs, oil, water, etc.  Mix together the batter until smooth..

Step 2: Add 3/4 cup of Mini Marshmallows 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 keep the fluff topping from going everywhere.  Place in the oven and bake as directed on package.  Once done, cool completely before icing 

Step 3: And now it is time to top them will ooey gooey fluff and icing - YUM!  But first we need to amp up the chocolate store bought icing by adding butter and mixing it on high until smooth.  Taste the icing and add more icing sugar if it tastes too buttery for your liking.

Step 4: And now it's time to assemble them.  First, spoon around a tablespoon of fluff onto the top of your cupcake.  Then, place your enhanced store bought icing into a piping back and pipe a layer of the chocolate icing over the top of the layer of fluff.  Last, but not least, top it with a mini marshmallow. Enjoy the sticky, but tasty, mess.

Happy Faking! 

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Chocolate Orange Blossom Cupcake

Wondering what delicious treats I made with my Flower Pan?  Well, here is one of many to come!  I called it the Chocolate Orange Blossom Cupcake for a few obvious reasons.  For this recipe I did get a little lazy with the icing and used store bought icing with no additions. But who's going to say something when they get a cute little flower cupcake.  No one... that's who.  For this SIMPLE but tasty recipe I used:

• Chocolate Cake Mix (plus ingredients to make the cake...usually eggs, oil, and water)
• Store bought Vanilla Icing
• 1/2 cup of Orange Juice
• Zest of 2 small Oranges (or one large Orange) 
• Garnish Ideas: Orange Chocolate Melt or Dried Orange Slice

On to the recipe...

Step 1: Kind of  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 1/2 cup of the water it calls for with Orange Juice.  So, if your mix calls for 1 cup of water, then add 1/2 cup of water and 1/2 cup of Orange Juice.  Then, add the zest of two small Oranges (or one large Orange).  Mix the ingredients together until it is smooth.

Step 3: Now it's time to spoon your cupcake batter into your cupcake pan liners.  I used my Flower Pan to make cute little flower shaped cupcakes, but you can just use a regular pan. Place them in the oven and bake as directed on package.  Once they are done baking, let them cool completely.

Step 4: As I mentioned I got lazy with my icing and just used the store bought stuff, but you can always add some butter, icing sugar, and/or orange liqueur if you wanted to jazz it up.  I opted for using piping tip 104 to make flower petals and used an Orange Chocolate Melt as the middle of the flower. And there you have it, my Chocolate Orange Blossom Cupcake.

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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