Cocktail Box Cupcakes 3 Ways Recipe By Tasty Recipes

COCKTAIL 'BOX' CUPCAKES 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a 12-cup muffin tin with paper liners.
• Prepare the cake mix according to the package instructions.
• Divide the cake batter between 3 medium bowls.
• For the margarita cupcakes: Add the zest of 1 lime a bowl of cake batter and whisk to combine.
• For the mudslide cupcakes: Add 2 teaspoons of cocoa powder to another bowl of cake batter and whisk to combine.
• For the strawberry daiquiri cupcakes: Add 2 tablespoons of strawberry jam to the last bowl of cake batter and whisk to combine.
• Pour the batters into the prepared tin. Bake the cupcakes according to the package instructions, about 15 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and poke the surface of each one with a toothpick at least 8 times.
• For the margarita cupcakes: Brush the tops of the cupcakes with 2 teaspoons of tequila.
• For the mudslide cupcakes: Brush the tops of the cupcakes with 2 teaspoons of coffee liqueur.
• For the strawberry daiquiri cupcakes: Brush the tops of the cupcakes with 2 teaspoons of rum.
• Divide the frosting evenly between 3 medium bowls.
• For the margarita cupcakes: To one bowl, add the remaining zest of 1 lime, lime juice, and 2 teaspoons of tequila and stir to combine.
• For the mudslide cupcakes: To another bowl, add the remaining 2 teaspoons of cocoa powder and 2 teaspoons of coffee liqueur and stir to combine.
• For the strawberry daiquiri: To the last bowl, add the remaining 2 tablespoons of strawberry jam and 2 teaspoons of rum and stir to combine.
• Pipe each flavor of frosting onto the matching cupcakes. Sprinkle the margarita cupcakes with lime zest and the mudslide cupcakes with chocolate shavings.
• Enjoy!

BOX-OF-CHOCOLATES CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full., Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°., Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes., For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth., Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened., Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.