SNOWMEN CUPCAKES: National Cupcake Day

Today is National Cupcake Day, and since Christmas is right around the corner, I thought I'd post this graphic for Snowmen Cupcakes. I have no idea where I found this, but I saved it. Love to give credit to whomever posted this cute cupcake collage!

SNOWBALLS: Retro Ad with Recipe for National Cupcake Day!

So a Blizzard is hitting the Northeast. It may be too early to get out there and start making snowballs, but this Retro Ad & Recipe for Snowballs is great for today and for Christmas. The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs. I think they're perfect for today's food holiday: National Cupcake Day! Because Swift'ning is no longer being made, I've added a recipe from Betty Crocker for Snowball Cupcakes. Be creative. 

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

Scroll down for a more 2022 recipe for Snowballs that don't use Swift'ning.

 

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From Betty Crocker: 

SNOWBALL CUPCAKES

Cupcakes 

1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix 

2/3 cup water 

1/3 cup vegetable oil 

1/2 cup sour cream 

2 eggs 

1 package (3 oz) cream cheese, cut into 24 cubes 

Frosting 

1/2 cup sugar 

2 tablespoons water 

2 egg whites 

1 jar (7 oz) marshmallow creme 

1 teaspoon vanilla 

2 cups coconut 

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil, sour cream and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. 

Spoon batter into muffin cups. Place 1 cube cream cheese in center of each cupcake; press down into batter almost to center (top of cream cheese will still show). 

Bake 21 to 27 minutes or until toothpick inserted near center of cupcake comes out clean (test between cream cheese and edge). Remove cupcakes from pan to cooling racks. Cool completely, about 30 minutes. 

In 2-quart stainless steel or other non-coated saucepan, mix sugar, water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed until soft peaks form, about 4 minutes. Add marshmallow creme; beat until stiff peaks form. Remove saucepan from heat. Beat in vanilla. 5 Spread frosting evenly over cupcakes; sprinkle each with generous tablespoonful coconut. Store loosely covered in refrigerator.

SNOWBALLS: National Cupcake Day!

This Retro Ad & Recipe for Snowballs (Most-praised Cupcakes) is great for National Cupcake Day, Christmas, and any Snow Dy! The Swift'ning Ad calls these cupcakes, but I grew up calling them Snowballs.

Swiftn'ing, by the way, was a lard-based product, developed by Swift & Company during the 1940s. It was marketed as an all purpose shortening and contained a mixture of both animal and vegetable fats.

 

HALLOWEEN CHOCOLATE CUPCAKES: National Chocolate Cupcake Day!

Today is National Chocolate Cupcake Day, and with Halloween right around the corner, what's more fun than spooky Chocolate Halloween Cupcakes?

Country Living has 43 fabulous Cupcake Ideas with Recipes. You won't want to miss this.

AllRecipes has links to multiple Inspirations, Ideas, and Recipes

Good Housekeeping has 31 Seriously Cute Halloween Cupcake Ideas that link back to some of your favorite bloggers' cupcake ideas.

 

Taste of Home has 21 Recipes for Halloween Cupcakes

I love these easy Bat Cupcakes from Betty Crocker.

And this is just a start. Check out your favorite bloggers and dessert sites for other Halloween Chocolate Cupcake Ideas.

Have a favorite? Post a comment below with the link! Boo!

SNOWMAN CUPCAKES: National Cupcake Day

Today is National Cupcake Day, and since Christmas is right around the corner, I thought I'd post this graphic for Snowmen Cupcakes. I have no idea where I found this, but I saved it. Love to give credit to whomever posted this cute cupcake collage! Easy to follow and make these for the holidays.

TRIPLE CHOCOLATE CUPCAKES: National Chocolate Cupcake Day

Yesterday was Chocolate Cupcake Day. How did I miss it? Well, making up for it today with this recipe for Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find ganache is too thick, just thin the ganache with a bit of cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup unsalted butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp pure vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp unsalted butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with jimmies, chocolate curls, silver balls, or other decorations.

SNOWMEN CUPCAKES: National Cupcake Day

Today is National Cupcake Day, and since Christmas is right around the corner, I thought I'd post this graphic for Snowmen Cupcakes. I have no idea where I found this, but I saved it. Love to give credit to whomever posted this cute cupcake collage!

Triple Chocolate Cupcakes: National Chocolate Cupcake Day

Today is National Chocolate Cupcake Day. I could stop by the bakery or Cara's Cupcakes and pick up a cupcake or two, but I'll probably make some Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find it too thick, just thin a bit with some cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder, and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache
Of course, you might have some leftover ganache in the freezer. 
Read Things to Do With Leftover Ganache.

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with chocolate curls, sprinkles, or other decorations.

TRIPLE CHOCOLATE CUPCAKES: National Chocolate Cupcake Day!

Today is National Chocolate Cupcake Day. I could stop by the bakery or Cara's Cupcakes and pick up a cupcake or two, but it's Saturday, so I'll probably make some Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find it too thick, just thin a bit with some cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache
Of course, you might have some leftover ganache in the freezer. 
Read Things to Do With Leftover Ganache.

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with chocolate curls, sprinkles, or other decorations