Cupcake Toppers Recipe By Tasty Recipes

CUPCAKE TOPPERS RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Add the chocolate chips to a heatproof liquid measuring cup. Microwave in 30-second intervals, stirring between, until thoroughly melted, about 1 minute total.
• Transfer the melted chocolate to a piping bag fitted with a small round tip.
• Pipe your desired words and designs on the prepared baking sheet. Chill in the refrigerator for 20 minutes, until the chocolate is set.
• Carefully peel the words and designs off of the parchment and place on top of the cupcakes.
• Enjoy!

CREAMY CENTER CUPCAKES

Steps:

• Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
• Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
• Line 2 muffin tins with paper liners.
• Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
• Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
• Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
• Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
• Use the end of a whisk or another utensil to push down the center of each cupcake.
• Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
• Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
• Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
• Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
• Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
• Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
• Enjoy!

CUPCAKE CUPCAKE RECIPE BY TASTY

Steps:

• Using a small paring knife, cut a 1-inch circle into the top center of each cupcake and use a finger to press the middle of the cut-out to pack the cake down, making a well. Be careful not to press through the bottom. Fill each well flush to the top of the cupcake with galaxy sprinkles, about 1 tablespoon per cupcake.
• Divide the buttercream evenly between 3 small bowls. Add the teal, pink, and purple food coloring to one bowl each and mix well. Transfer each color frosting to a piping bag fitted with a large round tip.
• On a large sheet of plastic wrap, pipe a row of each color frosting. Gently roll up the plastic wrap around the frosting, then carefully transfer the roll to a large piping bag fitted with a medium star tip.
• Pipe the swirled frosting onto the cupcakes, then sprinkle with galaxy sprinkles.
• Refrigerate until ready to serve.
• Enjoy!

CHOCOLATE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F and line a muffin tin with cupcake wrappers
• Whisk together flour, baking powder, and salt in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 2 minutes.
• While beating the eggs, gradually pour in the softened butter and vanilla. Continue to mix slowly and add half the flour mixture.
• Add the milk, followed by the rest of the flour mixture, cocoa powder and chocolate chips.
• Bake for 18-20 minutes, or until a toothpick comes out cleanly.
• Cool for 10 minutes in the muffin tins then transfer to a wire rack to cool completely and decorate as desired.