Raspberry cheesecake cupcakes

Ingredients

• 8 white chocolate cookies
• 45g/1¾oz butter, melted

For the filling

• 300g/10½oz cream cheese
• 1 tbsp plain flour
• 90g/3¼oz caster sugar
• 1 tsp vanilla extract
• 1 free-range egg, plus 1 egg yolk
• 3 tbsp soured cream
• 100g/3½oz raspberries
• lightly whipped double cream or crème fraîche, to serve

Preparation method

1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with eight muffin cases.
2. Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).
3. Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.
4. For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.
5. Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.
6. Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.
7. Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.
8. To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Black Forest cupcakes

Ingredients

• 125g/4½oz butter, softened
• 175g/6oz caster sugar
• 2 free-range eggs
• 200g/7oz self-raising flour
• 2 tbsp cocoa powder
• 125ml/4fl oz milk
• 100g/3½oz dark chocolate (minimum 70% cocoa solids), melted, plus extra to serve
• 1 x 360g/12½oz jar black cherries in kirsch
• ½ tsp arrowroot or cornflour mixed with a little water to make a smooth paste
• 300ml/10fl oz double cream, lightly whipped

Preparation method

1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.
2. Beat the butter and sugar together in a bowl until light and creamy. Gradually add the eggs, one at a time, until well combined. Sift in the flour and cocoa powder and mix until well combined. Fold in the milk and melted chocolate.
3. Spoon or pipe the mixture into the muffin cases and bake for 18-20 minutes, or until well risen and springy to the touch.
4. Remove the cakes from the tin and set aside to cool on a cooling rack.
5. Drain the cherries in a sieve collecting the kirsch in the bowl below. Pierce the cakes with a skewer and carefully pour about a teaspoon of the kirsch over each cake.
6. Heat the kirsch and arrowroot paste in a small saucepan until just boiling. Remove the pan from the heat and beat until thickened.
7. Using a small knife make a well in the top of each cake by removing a disk of cake
8. Pipe or spoon a swirl of cream onto the cakes, top with a few cherries and drizzle with the thickened kirsch. Just before serving, grate over some chocolate.

Guinness cupcakes

Ingredients

• 75g/2¾oz cocoa powder
• 175g/6oz plain flour
• 2 tsp baking powder
• 225g/8oz caster sugar
• 3 free-range eggs
• 225g/8oz cooked beetroot (no added vinegar)
• 100ml/3½fl oz Irish stout
• 100ml/3½fl oz corn oil

For the cream cheese icing

• 200g/7oz unsalted butter, softened
• 200g/7oz full-fat cream cheese
• 1 vanilla pod, seeds scraped out.
• 450g/1lb icing sugar

Preparation method

1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.
2. Sift the cocoa powder, flour, baking powder and sugar into a bowl.
3. Blend the eggs, beetroot, stout and oil in a food processor until smooth.
4. Stir the beetroot into the flour mixture until just combined (do not overmix).
5. Spoon the mixture into the muffin cases and cook in the oven for 20-25 minutes, or until the cupcakes have risen and the tops are springy to the touch. Remove from the oven and set aside to cool.
6. For the cream cheese icing, beat the butter, cream cheese and vanilla together in a bowl until smooth; then slowly beat in the icing sugar.
7. Spread the icing onto the muffins with a knife or spoon the icing into a piping bag fitted with a 1cm/½in star nozzle and pipe the icing onto the muffins.

Vanilla cupcakes

Ingredients

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla extract
• 110g/4oz self-raising flour
• 1-2 tbsp milk

For the buttercream icing

• 140g/5oz butter, softened
• 280g/10oz icing sugar
• 1-2 tbsp milk
• a few drops food colouring

Preparation method

1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
   Technique: Creaming butter by hand
   Watch technique0:50 mins
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are half full.
   Technique: Folding
   Watch technique0:35 mins
4. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
5. For the buttercream icing, beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.
6. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.
7. Add the food colouring and mix until well combined.
8. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motion onto the cup cakes in a large swirl.

Owl Cupcakes

Ingredients

• 1 vanilla cupcake with vanilla frosting
• 3 chocolate sandwich cookies
• 2 brown chocolate-covered candies
• 1 candy corn or purple Jujube

Directions

1. Separate the cookies so that the cream filling remains intact on half of each cookie. Crush 2 of the plain (non-cream) cookie halves; transfer to a small bowl (you should have about 2 tablespoons of crumbs). Cut the remaining plain (non-cream) cookie half into wedges; you can eat the remaining cream half.
2. Dip the cupcake in the crumbs to coat. Push 2 of the cookie wedges into the top edge of the cupcake to make the ears. Place the chocolate-covered candies on the cream-topped cookie halves and place on the cupcake to make the eyes. Place the candy corn between the eyes to make the beak.

Blondie Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1 cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups semisweet chocolate chips

Directions

1. Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl, whisk the butter and sugars until smooth. Whisk in the egg and vanilla. Gradually stir in the flour mixture, then stir in the chocolate chips.
3. Divide the batter evenly among the prepared muffin cups. Bake until the centers are just set and a toothpick inserted comes out with moist crumbs, 25 to 30 minutes.

Chocolate Cupcakes With Vanilla Frosting and Sprinkles

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened cocoa powder, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk
• 1 recipe Vanilla Frosting
• 1/2 cup sprinkles

Directions

1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
5. Spread the frosting on the cupcakes and sprinkle with the sprinkles.

Coconut Cupcakes

Ingredients

• For the cupcakes:
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut milk
• For the frosting:
• 3/4 cup (1 1/2 sticks) unsalted butter
• 2 1/2 cups confectioners’ sugar
• 3 tablespoons coconut milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1 cup unsweetened shredded coconut, toasted

Directions

1. Make the cupcakes: Heat oven to 350° F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time, then the vanilla, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the coconut milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
5. Make the frosting: Using an electric mixer, beat the butter, sugar, coconut milk, vanilla, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary. Frost the cupcakes and sprinkle with the toasted coconut.

Toothy Skull Cupcake

Ingredients

• 1 vanilla cupcake with vanilla frosting
• 2 small chocolate nonpareils
• 2 1/4-inch pieces black shoestring licorice
• 3 white jelly beans

Directions

1. Top the cupcake with the nonpareils to make the eyes, the licorice to make the nose, and the jelly beans to make the teeth.

Mummy Cupcakes

Ingredients

• 1 vanilla cupcake with vanilla frosting
• 1 yellow Jujubes or other gummy candy, halved crosswise
• 16-inches turquoise sour candy tape, cut into 2-inch pieces, then halved lengthwise

Directions

1. Place the Jujube pieces on the cupcake to make the eyes. Layer the sour candy tape across the cupcake to create a wrapped effect. 

Fraidycat Cupcake

Ingredients

• 1 tablespoon chocolate sprinkles
• 1 vanilla cupcake with vanilla frosting
• 2 wedges from a 1.4-ounce York Peppermint Pattie
• 2 yellow M&Ms and 1 red M&M
• 6 1 1/2-inch pieces black shoestring licorice

Directions

1. Place the sprinkles in a small bowl. Dip the cupcake in the sprinkles to coat. Top with the York Peppermint Pattie wedges to make the ears, the yellow M&Ms to make the eyes, the red M&M to make the nose, and the licorice to make the whiskers.

Bat Cupcakes

Ingredients

• 1 vanilla cupcake with vanilla frosting
• 1 tablespoon black or brown coarse sanding or sparkling sugar
• 1 red Jujube or other gummy candy, halved crosswise
• 1 1.4-ounce York Peppermint Pattie, halved

Directions

1. Place the sugar in a small bowl. Dip the cupcake in the sugar to coat. Top with the Jujubes pieces to make the eyes.
2. Cut notches into the cut-edge of the Peppermint Patties to mimic bat wings.
3. With a sharp knife, make a 1-inch slit on the outside of each eye, inserting the knife towards the center of the cupcake at a 45 degree angle. Insert the corner of a York Peppermint Pattie piece in each slit to make the wings, pressing gently to secure.