Peanut Butter Truffle Brownies

Start to Finish: 2 hours 30 minutes

Ingredients:   


Brownie Base:

1 box (1 lb 6.5 oz) brownie mix

Water, vegetable oil, and eggs called for on brownie mix box

Filling:

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping:

1 cup semisweet chocolate chips

1/4 cup butter

Directions:
1. Heat oven to 350 degrees F. Grease bottom only of 13X9 inch pan with cooking spray or shortening.
2. In a medium bowl, stir brownie mix, pouch of chocolate syrup (if included), water, oil, and eggs until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwaveable bowl, microwave topping ingredients uncovered on high 30 to 60 seconds. Stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Cut into squares. Store covered in the refrigerator.

Notes: I made this as one of the first treats this Christmas season and by the time we had the other treats ready to hand out these were almost gone. They are really good.

Servings:36

Estimated Price: $4.50

Source: www.bettycrocker.com
Nutrition Facts per serving: 203 cal., 11.9 g total fat (4.7 g sat. fat), 104 mg sodium, 23.1 g carbo., 2.4 g pro. Daily Values: 3% vit. A, 2% calcium, 3% iron

Christmas Crunch

Start to Finish: 20 minutes
 

Ingredients:

1 (24 oz) package white bark coating

1 box of Corn Chex

1 large bag of mini pretzels

1 large jar of salted dry roasted peanuts

1 package of plain M&Ms (you can use the holiday varieties at any time of the year)

Directions:

1. Cover a large space of your counter space with wax paper and tape it down.

2. In a very large bowl combine the Chex, pretzels, peanuts, and M&Ms. You might have to work in smaller batches if you can't fit everything in one bowl with room to mix. Dump the peanuts and M&Ms in last so they don't all sink to the bottom.

3. In a smaller bowl melt your bark coating in the microwave in 30 second intervals and stir in between. Don't let it go for too long at once or it will scald and you will have to toss it out and start over. 

4. When the bark coating is melted, gently pour into the larger bowl and toss with the dry ingredients. You can adjust the amount of coating you use based on your preference. 

5. Working quickly, dump the mixture out onto your wax paper and spread out a thin layer to dry. Once it is dry, break it into pieces and store in an airtight container or divide into decorative cello bags to give away.

Variations: You can use anything you want to substitute in this mix - Cheerios, Reese's Pieces, butterscotch chips, chocolate chips, etc. Be creative!

Notes: This is REALLY good. I may just bypass making all treats and just make this to give away for Christmas. It is extremely easy to make and absolutely delicious. It also really does make a lot. I had to half the recipe with the biggest bowl I had (which was pretty big) and store it in 4 separate medium sized bowls to have enough room.

Servings: 42

 

Estimated Price: $9.00

Nutrition Facts per serving: 309 cal., 14.3 g total fat (6.2 g sat. fat), 346 mg sodium, 39.7 g carbo., 2.2 g fiber, 7 g pro. Daily Values: 4% vit. A, 4% vit. C, 10% calcium, 26% iron

Oreo Truffles

Start to Finish: 1 hour 30 minutes
 

Ingredients:

1 (16 oz) package oreo cookies, divided

1 (8 oz) package cream cheese

2 (oz) packages semi-sweet baking chocolate, melted

Directions:

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag with a rolling pin).

2. Crush remaining 36 cookies to fine crumbs; place in medium bowl.

3. Add cream cheese; mix until well blended. (Should appear smooth, like cookie dough).

4. Roll cookie mixture into 42 balls, about 1-inch in diameter.

5. Melt chocolate according to directions on package (microwave is easiest).

6. Dip balls in chocolate; place on wax paper covered baking sheet. (Any left over chocolate can be stored at room temperature for later use).

7. Sprinkle with reserved cookie crumbs.

8. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Variations: Use mint or peanut butter oreos.

Notes: Rich and full of chocolate, but delicious.

Servings: 42

Estimated Price: $5.00

Nutrition Facts per serving: 127 cal., 7.1 g total fat (3.8 g sat. fat), 77 mg sodium, 14.3 g carbo., 0.7 g fiber, 1.8 g pro. Daily Values: 2% vit. A, 3% calcium, 4% iron

Peanut Butter Balls

Start to Finish: 2 hours 30 minutes

Ingredients:
1 Cup Butter or Margarine

1 Lb. Confectioners Sugar 

1 Lb. Peanut Butter

12 oz Chocolate Chips

1/3 Bar Paraffin

Directions:Stir together butter, powdered sugar, and peanut butter. Form into balls and refrigerate. Melt together chocolate chips and paraffin into double boiler. Dip balls in chocolate mixture using toothpicks. Put balls on waxed paper and refrigerate.

Variations: Chunky or crunchy peanut butter. You can drizzle with white chocolate and sprinkle for more decoration as well.

Notes: This is my husbands favorite. Every Christmas he gets excited when I start making the peanut butter balls.

Servings: 48

Estimated Price: $5.00

Source: High Family Cookbook
Nutrition Facts per serving: 164 cal., 10.7 g total fat (4.9 g sat. fat), 76 mg sodium, 15.5 g carbo., 0.8 g fiber, 3 g pro. Daily Values: 3% vit. A, 2% calcium, 2% iron

Mini Chocolate Cheesecakes

Start to Finish: 2 hours 25 minutes

Ingredients:

Cheesecakes:

12 foil baking cups

12 thin chocolate wafer cookies, crushed (2/3 cup)

12 oz low fat cream cheese, softened

2/3 cup sugar

2 teaspoons vanilla

1/4 cup unsweetened baking cocoa

1 whole egg

1 egg white

1 oz bittersweet or semisweet baking chocolate, melted

Topping:

1/3 cup fat-free hot fudge topping

Fresh raspberries, if desired

Directions:
1. Heat oven to 325 degrees F. Place foil baking cup in each of 12 regular-sized muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs on bottom of each foil cup.

2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.

3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.

4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Variations: Use any fruit to top the cheesecakes. Also, I used chocolate graham crackers instead of chocolate wafer cookies for the bottom of the cheesecakes. I used regular baking cups instead of foil lined baking cups and they worked well.

Notes: My four year old picked this out and helped me make it. She was able to help with each step. The final product was delicious, but messy. The cookies did not stay together and got crumbs everywhere. For next time, I will add some butter to the cookies so they stick together more like a graham cracker cheesecake crust. We will definitely make this again though. We actually used 16 ounces of cream cheese and had enough to make 24 cheesecakes with all of the ingredients. We also didn't refrigerate for an hour and they still turned out great and only took about 50 minutes from start to finish.

Servings: 12

Estimated Price: $5.00

Source: Eat Better America
Nutrition Facts per serving: 148 cal., 2.9 g total fat (1.4 g sat. fat), 200 mg sodium, 25.8 g carbo., 2.6 g fiber, 6.2 g pro. Daily Values: 6% vit. A, 8% vit. C, 7% calcium, 7% iron

Cashew Chicken and Broccoli

Start to Finish: 30 minutes

Ingredients:

2 tablespoons canola oil

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

1 teaspoon finely chopped ginger root

2 cups fresh broccoli florets

1 cup reduced sodium chicken broth

1/8 teaspoon crushed red pepper flakes

2 cups frozen sugar snap peas

3 tablespoons reduced-sodium soy sauce

2 teaspoons rice vinegar

1 tablespoon cornstarch

1 teaspoon sugar

2 medium green onions, sliced (2 tablespoons)

3 cups hot cooked brown rice

1/4 cup salted roasted cashew halves

Directions:
1. In a 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and Ginger root; cook and stir 4 to 5 minutes or until chicken begins to brown.

2. Add broccoli, 1/2 cup of the broth and the pepper flakes. Cover; cook over medium heat 2 minutes, stirring once. Add peas; cook 2 to 4 minutes longer, stirring once, until vegetables are crisp-tender.

3. In a small bowl, mix remaining 1/2 cup broth, the soy sauce, vinegar, corn starch, and sugar; stir into chicken mixture. Add onions; cook, stirring frequently, until sauce is thickened and bubbly. Serve over rice; sprinkle with cashews.

Notes: My four year old picked this out and helped me make it. It turned out really good. The sauce did not thicken for me, but it still had good flavor. It was easy to make and fed 6 (4 adults and 2 children), with leftovers.

Servings: 4

Estimated Price: $8.00

Source: Eat Better America
Nutrition Facts per serving: 452 cal., 11.9 g total fat (2.3 g sat. fat), 381 mg sodium, 60.8 g carbo., 3.7 g fiber, 24.5 g pro. Daily Values: 8% vit. A, 50% vit. C, 6% calcium, 17% iron

Banana Cream Cupcakes

Start to Finish: 60 minutes

Ingredients:

Cupcakes
2- 1/2 cups flour
1 tablespoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
4 (very ripe) bananas, mashed
3/4 cup plain yogurt
1/2 cup chopped walnuts

Filling
1 package instant banana pudding
2 cup milk
1 teaspoon vanilla extract

Frosting
1 package instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
8 ounces extra-creamy whipped topping
3/4 cup confectioners’ sugar

Garnish
2 cups crushed cinnamon graham crackers
banana slices, optional

Directions:
1.Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not over mix. Gently fold in chopped walnuts.
2.Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.
3.Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.

Servings: 24

Source: http://www.countryliving.com/
Nutrition Facts per serving: 304 cal., 10 g total fat (6 g sat. fat), 415 mg sodium, 50 g carbo., 5 g pro. Daily Values: 6% vit. A, 3% vit. C, 7% calcium, 5% iron

Key Lime Pie Cupcakes

Start to Finish: 55 minutes

Ingredients:

Cupcakes
1 large lime, scrubbed (for 1 teaspoon zest and 2 tablespoons juice)
4 large eggs
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1- 1/4 cups water
1/3 cup vegetable oil
1 teaspoon coconut flavoring

Filling
1 can (14 ounces) sweetened condensed milk
1/3 cup Key lime juice*
*It's important to buy real Key lime juice for this recipe. It has a different flavor from Persian lime juice-it's fresher and more tart tasting. Many supermarkets carry Key lime juice in the juice aisle, so you won't have to visit a specialty store. Once opened, store the bottle in the refrigerator for a month of so. You will have plenty left to make a Key lime pie!

Frosting
1/4 teaspoon cream of tartar
Reserved 3 large egg whites
1/2 teaspoon coconut flavoring
1/3 cup granulated sugar

Directions:
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Prepare the cupcake batter: With a citrus zester or fine grater, zest the lime and reserve 1 teaspoon. Cut the lime in half and squeeze the juice over a strainer into a small bowl; you should have 2 tablespoons. Set aside. Separate 3 of the eggs, place the whites in a large clean mixing bowl and the yolks in another mixing bowl.
3. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring and lime zest and juice to the yolks. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. Place the pans in the oven.
4. Bake the cupcakes until they are lightly golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Increase the oven heat to 450 degrees F.
5. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before filling.
6. Meanwhile, prepare the filling: Place the sweetened condensed milk and Key lime juice in a small bowl and stir to combine. Spoon the mixture into a pastry bag fitted with a medium tip. Press the tip 1/4 inch into the top center of each cooked cupcake and squeeze the bag to release about 1 tablespoon filling into the cupcake. Scrape off any excess filling with a rubber spatula. Place the cooled cupcakes nearly side by side on a baking sheet.
7. Prepare the meringue: Add the cream of tartar to the reserved egg whites and beat with an electric mixer on high speed until frothy, 45 seconds. Add the coconut flavoring and 1 tablespoon of the sugar. Continue beating on high, adding 1 tablespoon sugar at a time, until the whites form stiff peaks (if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks). Spoon 2 tablespoons meringue onto the top of each cupcake and swirl to spread it just to the edges with a short metal spatula or a spoon. Place the pan in the oven. Bake until the meringue is light nutty brown in color, 5 to 6 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingers. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Store these cupcakes, in a cake saver at room temperature, for up to 3 days.

Servings: 24

Notes: I had some trouble with the meringue. At first I accidentally got some egg yolks in it and it never formed stiff peaks. So, I had to do it again. Then, I put the cupcakes into the oven with the meringue for 5 minutes and they burnt a little. So, next time I'll check after 3 or 4 minutes.

Source: Cupcakes from the Cake Mix Doctor
Nutrition Facts per serving: 215 cal., 7.8 g total fat (2.1 g sat. fat), 41 mg chol., 240 mg sodium, 32.9 g carbo., 3.8 g pro. Daily Values: 2% vit. A, 3% vit. C, 8% calcium, 3% iron

Chocolate Chip Cookie Dough Cupcakes

Start to Finish: 1 hour 30 minutes

Ingredients:

Cupcakes
3 sticks unsalted butter, at room temperature
1-1/2 cups light brown sugar, packed
4 large eggs
2-2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Filling
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips

Frosting
3 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3-1/2 cups confectioners' sugar
1 cup all-purpose flour
3/4 tsp. salt
3 tbsp. milk
2-1/2 tsp. vanilla extract

Decoration
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners (24 total).
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.
4. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
5. To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.
6. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
7. To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners' sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
8. Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Servings: 24

Source: Annie's Eats
Nutrition Facts per serving: 469 cal., 24 g total fat (15.1 g sat. fat), 88 mg chol., 315 mg sodium, 58.6 g carbo., 1.1 g fiber, 5.7 g pro. Daily Values: 13% vit. A, 10% calcium, 9% iron

Coca-Cola Cupcakes

Start to Finish: 30 minutes

Ingredients:

Cupcakes
2 cups sugar
2 cups all-purpose flour
1- 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Frosting
1/2 cup butter
3 tablespoons cocoa (optional)
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar 1 teaspoon vanilla extract
1 cup chopped pecans (optional)

Directions:
1. Preheat oven to 350 degrees. Prepare cupcake tin with liners.
2. In a bowl, sift sugar and flour. Add marshmallows. In saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a lined cupcake pan 2/3's full, and bake 20 minutes. Remove from oven, let cool and then frost.
3. For frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a boil and pour over confectioners' sugar, blending well. Add vanilla extract and pecans. Spread over cupcakes. Enjoy!

Servings: 24-27

Variations: You can use any type of soda.

Nutrition Facts per serving: 295 cal., 14.4 g total fat (5.6 g sat. fat), 32 mg chol., 105 mg sodium, 41.3 g carbo., 1 g fiber, 2.2 g pro. Daily Values: 5% vit. A, 2% calcium, 4% iron

Smores Cupcakes

Start to Finish: 50 minutes

Ingredients:

Cupcakes
2- 1/4 cups plus 2 tablespoons sugar
1- 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
1- 1/2 teaspoons baking powder
1- 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1- 1/2 cups graham cracker crumbs (from about 20 squares)
1/3 cup unsalted butter, melted
9 ounces bittersweet chocolate, finely chopped

Marshmallow Frosting
4 sticks (1 pound) unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2 teaspoon pure vanilla extract (optional)
One 16-ounce tub marshmallow cream (such as Marshmallow Fluff brand)

Directions:
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Make the marshmallow frosting. In a large mixing bowl, beat the butter until creamy. Beat in one-fourth of the sugar until fluffy, then repeat with the remaining sugar. Beat in the vanilla, then stir in the marshmallow cream until well blended.
8. Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Servings: 24

Nutrition Facts per serving: 478 cal., 27.1 g total fat (15 g sat. fat), 69 mg chol., 342 mg sodium, 58 g carbo., 1.6 g fiber, 3.3 g pro. Daily Values: 12% vit. A, 5% calcium, 7% iron

Boston Creme Cupcakes

Start to Finish: 1 hour 15 minutes

Ingredients:

Cupcakes
Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.28 ounces) *plain devil's food or dark chocolate fudge cake mix
1 package (3.9 ounces) *chocolate instant pudding mix
4 large eggs
1 cup *sour cream
1/2 cup warm water
1 stick butter, melted (1/2 C oil)
1-1/2 cups semisweet chocolate chips
*I used Darn Good Chocolate Cake recipe, substituting yellow cake mix and vanilla pudding, omitting chocolate chips.*

Frosting
4 oz semi-sweet chocolate
1 C Cool Whip

Directions:
1. Place a rack in the center of the oven and preheat the oven to 350*F. Lightly mist a 12-cup bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.
2. Place the cake mix, pudding mix, eggs, sour cream, warm water, and melted butter in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2-3 minutes more, scraping the sides down again if needed. The batter should look thick and well combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45-50 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto the rack to cool completely, 20 minutes more. Or invert it onto a serving platter to slice and serve while still warm.
4. Make the filling by mixing small vanilla pudding (3.4oz) with 1 C cold milk, let sit for 5 min. Fold in 1 Cup Cool Whip. Either insert into cupcake using syringe or cut cupcake in half and spread filling on.
5. Make the icing by mixing the chocolate chips and cool whip together. Melt in microwave 1 min, stir. Spread on top of cupcakes.

Servings: 24

Notes: This is a cake recipe adapted for cupcakes. You can use it for either, but if you do a cake use a bundt pan and if you do cupcakes use cupcake liners or sprayed and lightly floured cupcake pan.

Variations: May substitute different flavors of your choice in the cake recipe; vanilla cake with vanilla pudding, banana cake with banana pudding, use flavored yogurt instead of sour cream.

Nutrition Facts per serving: 244 cal., 12.3 g total fat (6.5 g sat. fat), 48 mg chol., 254 mg sodium, 31.2 g carbo., 1.1 g fiber, 3.7 g pro. Daily Values: 4% vit. A, 6% calcium, 3% iron

Vanilla Cupcake with Maple Cream Cheese Frosting

Start to Finish: 30 minutes

Ingredients:

Cupcakes
2/3 cup butter, softened
3/4 cup superfine sugar
1-1/2 cups self rising flour
3 eggs
1 teaspoon vanilla extract

Frosting
3/4 cup salted butter at room temperature
1-3/4 cup plus 2 Tablespoons sifted powdered sugar (measure after sifting)
1 teaspoon of whatever extract you want for this recipe
1 teaspoon imitation maple flavor
2 packages of cream cheese (8 ounces each), at room temperature

Directions:

Cupcakes
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin tin or line with paper baking cups.
2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, one at a time, blending well after each one. By hand stir in the vanilla and flour just until mixed. Spoon the batter into the prepared pan dividing evenly.
3. Bake in the preheated oven for 16 minutes. Set timer for 8 minutes turn once and set for another 8 minutes. Make a day ahead and cover. If you don't they will be dry.

Frosting
1.Place butter in a food processor equipped with a steel blade. Process until it is creamy. Add half the powdered sugar and the extract. Mix well. Remove to a mixing bowl. Into the same processor work bowl place the cream cheese and the remaining powdered sugar. Process until smooth but not liquid. Fold cream cheese mixture until thoroughly combined.
*Any extra frosting keep well refrigerated and can also be frozen. Allow frosting to return to room temperature before using.

Servings: 12

Variations: Heather, the creator of these cupcakes adorns these with bacon. Sounds weird, but if you like bacon you may like it.

Nutrition Facts per serving: 236 cal., 18.1 g total fat (11.2 g sat. fat), 73 mg chol., 141 mg sodium, 16.5 g carbo., 2.8 g pro. Daily Values: 12% vit. A, 2% calcium, 3% iron

Ellen's Pink Lemonade Cupcakes

Start to Finish: 35 minutes

Ingredients:

Cupcakes
1-1/2 cup butter, partially melted
1-1/4 cup sugar
1/2 cup pink lemonade drink mix
4 eggs
1 Tablespoons cherry juice
zest of 1 small lemon
4 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
2-1/2 cup homemade buttermilk

Frosting
3-1/4 cup confectioner's sugar
1 stick warm butter
1/4 teaspoon salt
3 Tablespoons pink lemonade drink mix
2 drops red food coloring
1/2 Tablespoon cherry juice
3 Tablespoons milk

Directions:
1. Preheat oven to 350 degrees F.
2. Mix together butter, sugar, drink mix, eggs, lemon zest, and cherry juice.
3. In a separate bowl, mix together flour, salt, and baking powder. Combine flour mixture into wet mixture alternately with the buttermilk.
4. Bake for 30 minutes at 350 degrees F.

Servings: 36

Notes: This was really good and moist.

Variations: You can use any juice flavor. Ellen actually decorated these cupcakes with a thin slice of lemon, mini straw, and umbrella. Very cute and a big hit with the kids.

Nutrition Facts per serving: 203 cal., 8.5 g total fat (5.1 g sat. fat), 42 mg chol., 124 mg sodium, 29.8 g carbo., 2.6 g pro. Daily Values: 5%vit. A, 2% vit. C, 5% calcium, 5% iron

Peanut Butter Cup Cupcakes

Start to Finish: 35 minutes

Ingredients:

Cupcakes
1-3/4 cups all purpose flour
1-1/4 cups firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon pure vanilla extract
2 large eggs
24 miniature milk chocolate covered peanut butter cups candies

Frosting
3 cups sifted powdered sugar, divided
2/3 cup baking cocoa
1 tsp vanilla extract
1/2 cup (1 stick) butter or margarine, softened
5 to 6 Tbsp. milk, divided

Directions:
1. Heat oven to 350 degrees F. Line 24 muffin cups with paper baking cups. In a large bowl, combine all ingredients except peanut butter candies at low speed until moistened; beat 2 minutes at medium speed. Fill prepared muffin tins 2/3 full. Press a peanut butter cup candy until top edge is even with batter.
2. Bake 18 to 28 minutes at 350 degrees F or until cupcakes spring back when touched lightly.
3. Make frosting. Beat 1 cup powdered sugar, cocoa, butter, 2 Tbsp. milk and vanilla extract in small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth.

Servings: 24

Nutrition Facts per serving: 1,756 cal., 139.6 g total fat (31.3 g sat. fat), 29 mg chol., 1339 mg sodium, 88.4 g carbo., 16.6 g fiber, 67.7 g pro. Daily Values: 3% vit. A, 17% calcium, 31% iron