Bakers One Bowl Cupcakes Recipes

BAKER'S® ONE BOWL CHOCOLATE-SOUR CREAM CUPCAKES

BAKER'S® ONE BOWL Chocolate-Sour Cream Cupcakes image

Like the classic one-bowl brownies, these BAKER'S ONE BOWL Chocolate-Sour Cream Cupcakes are the soul of simplicity-and the height of scrumptiousness!

Provided by My Food and Family

Categories Dairy

Time 50m

Yield 12 servings

Number Of Ingredients 8

Ingredients

3 oz. (3/4 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter
3/4 cup sugar
1/2 cup sour cream
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda

Steps:

Heat oven to 350ºF.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in sour cream and vanilla.
Add eggs, 1 at a time, mixing well after each. Add 1/4 cup flour and baking soda; mix well. Gradually stir in remaining flour.
Spoon into 24 paper-lined muffin cups.
Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

BAKER'S ONE BOWL FLOWER CUPCAKES RECIPE

BAKER'S ONE BOWL Flower Cupcakes Recipe image

Give a bouquet using our BAKER'S ONE BOWL Flower Cupcakes Recipe. This flower cupcakes recipe is a colorful, tasty way to tell them that you really care. We've yet to meet anyone who was disappointed by flowers they could eat as dessert.

Provided by My Food and Family

Categories Dairy

Time 1h21m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1-1/4 cups flour
1/2 tsp. baking soda
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup granulated sugar
1 tsp. vanilla
2 eggs
3/4 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping
few drops food coloring
12 JET-PUFFED Marshmallows
1/4 cup colored sugar (assorted colors)
12 small round candies

Steps:

Heat oven to 350°F.
Combine flour and baking soda. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar and vanilla; beat with mixer until blended. Beat in eggs, 1 at a time. Add flour mixture alternately with water, mixing well after each addition.
Spoon into 12 paper-lined muffin cups.
Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire rack. Cool completely.
Tint COOL WHIP with food coloring; spread onto cupcakes. Cut each marshmallow crosswise into 5 pieces with kitchen shears to resemble flower petals; press cut sides in colored sugar. Arrange 5 petals, sugar sides up, on top of each cupcake to resemble flower; fill center with candy.

Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 3 g

BAKER'S® ONE BOWL CUPCAKES

BAKER'S® ONE BOWL Cupcakes image

Do you like your chocolate cupcake recipe moist, rich and fudgy? These BAKER'S ONE BOWL Cupcakes will be right up your chocolate cupcake alley!

Provided by My Food and Family

Categories Baking Ingredients

Time 1h15m

Yield Makes 1 doz. or 12 servings, 1 cupcake each.

Number Of Ingredients 9

Ingredients

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate
6 Tbsp. butter or margarine
3/4 cup sugar
1 tsp. vanilla
2 eggs
1-1/4 cups flour, divided
1/2 tsp. baking soda
3/4 cup water
1-1/2 cups thawed COOL WHIP Whipped Topping

Steps:

Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition.
Spoon evenly into 12 paper-lined medium muffin cups.
Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire racks. Cool completely. Spread tops of cupcakes with whipped topping.

Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 110 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 18 g, Protein 3 g

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