Apple Cider Cupcakes

Product: Applesauce Cake Mix

Recipe Summary Fresh Ingredients Eggs Makes: 12 Cupcakes Active Time: 18-20 minutes Butter Total Time: 36-40 minutes Staples Tools Vegetable Oil Standard Muffin Pan Applesauce Decorative Paper Liners Apple Cider (Martinellis) Medium Size Bowl Spatula Powdered Sugar Oven Thermometer Apple Extract Ziploc bag Nutmeg

Ingredients For Cupcakes Full box American Pie Applesauce Cake Mix 2 large eggs cup vegetable oil 1 cup applesauce For Topping cup butter (softened) cup apple cider 4 cups powdered sugar 1 teaspoon apple extract Touch of nutmeg (optional) Directions For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and applesauce in medium size bowl. Add mix. Gently whisk together until smooth. Divide batter into paper liners filling 2/3 full. Bake for 18 to 20 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Combine butter, apple cider, powdered sugar, and apple extract, whisking together until smooth and creamy. Fill Ziploc bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Sprinkle nutmeg on top for garnish (optional).

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Apple Orchard Cupcakes

Product: Applesauce Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12 Cupcakes Active Time: 18-20 minutes Fresh Mint Leaves Total Time: 36-40 minutes Staples Vegetable Oil Applesauce White Frosting Green Decorating Sugar Red Decorating Sugar Pretzel Sticks Tools Medium Size Bowl Spatula Mini Fluted Cake Pan or Small Bundt pan Oven Thermometer

Ingredients For Cupcakes Full box American Pie Applesauce Cake Mix 2 large eggs cup vegetable oil 1 cup applesauce For Topping Store bought white frosting Green decorating sugar Red decorating sugar 12 pretzel sticks 12 mint leaves Directions For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and applesauce in medium size bowl. Add mix. Gently whisk together until smooth. Divide batter into paper liners filling 2/3 full. Bake for 18 to 20 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Frost cupcakes. Pour green and red decorating sugars into separate bowls. Roll 6 cupcakes tops in green sugar and 6 in red. Place a pretzel stick in each top and garnish with mint leaves.

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Birds Nest Cupcakes

Product: Vanilla Cake Mix
Recipe Summary Makes: 12 Cupcakes Active Time: 14-16 minutes Total Time: 30 minutes Fresh Ingredients Egg Butter Milk Staples Frosting Coconut Jelly Beans Tools Medium Size Bowl Muffin Tin Paper Muffin Cups Spatula Oven Thermometer

Ingredients Full box Vanilla Cake Mix 2 large eggs 1 stick melted butter 1 cup milk Your favorite frosting Long strand coconut Jelly beans (pastel Easter colors)

Directions Preheat oven to 400 F;. Place standard paper muffin cups into muffin tin. In medium mixing bowl, combine eggs, butter and milk. Add mix. Whisk until smooth. Pour muffin cups 2/3 full with batter. Bake for 14-16 minutes. Let cool completely. When cool, frost with white or chocolate frosting. Decorate outside edges of cupcake with coconut in a circle. Place colored jelly beans in center. Coconut can be toasted if you prefer a brown nest!

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Candy Rainbow Cupcakes

Product: Vanilla Cake Mix
Recipe Summary Makes: 12-14 Cupcakes Active Time: 24-26 minutes Total Time: 40-45 minutes Fresh Ingredients Eggs Butter Milk Staples Vanilla Frosting Candy Pieces [gumdrops, M&Ms, jelly beans, licorice, Jujubes] Tools Medium Size Bowl Standard Muffin Pan Paper Liners Whisk Spatula Oven Thermometer

Ingredients For Rainbow Cupcakes Full box Vanilla Cake Mix 2 large eggs 1 stick melted butter 1 cup milk For Topping Store purchased vanilla frosting Assortment of small solid colored candies; like gumdrops, M&Ms, jelly beans, licorice, Jujubes

Directions For Rainbow Cupcakes Preheat oven to 350 F. Line cupcake tins with baking cups. Combine eggs, butter, and milk. Add mix. Fold together until batter is smooth. Pour batter into prepared tins. Bake for 24 to 26 minutes. Let cool completely before decorating. For Topping Spread vanilla frosting on cupcakes. Decorate each cupcake in a color of the rainbow (red, orange, yellow, green, blue, purple, white, black). Be creative - your options are limitless.

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Caramel Apple Cupcakes with Walnuts

Product: Applesauce Cake Mix
Staples Vegetable Oil Vanilla Frosting Caramel Sauce Popsicle Sticks Recipe Summary Makes: 12 Cupcakes Active Time: 18-20 minutes Total Time: 38-42 minutes Fresh Ingredients Eggs Juicy Apples Walnuts Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Spatula Oven Thermometer

Ingredients For Cupcakes Full box American Pie Applesauce Cake Mix 2 large eggs cup vegetable oil 2 cups chopped juicy apples For Topping Store bought vanilla frosting Store bought caramel sauce to 1 cup chopped walnuts 12 popsicle sticks Directions For Cake Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and chopped apples. Add mix. Fold together until dry ingredients are moistened. Batter will be sticky and lumpy. [During baking, mix will continue to absorb the natural moisture from the apples.] Bake for 20 to 22 minutes or until inserted toothpick come out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Frost cupcakes. Sprinkle with walnuts and drizzle with caramel sauce. Stick a popsicle in the middle for decoration.
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Chocolate Cherry Cupcakes

Product: Chocolate Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 18-20 minutes Heavy Whipping Cream Total Time: 40-44 minutes Staples Vegetable Oil Sweetened Condensed Milk Unsweetened Chocolate Instant Chocolate Pudding Mix Jar Maraschino Cherries Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk Spatula Electric Mixer Oven Thermometer

Ingredients
For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water For Chocolate Mousse 14 oz. sweetened condensed milk 1 oz. unsweetened chocolate, melted 1/2 cup cold water 1 package instant chocolate pudding mix 1 cup heavy whipping cream For Topping Jar Maraschino cherries

Directions
For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Chocolate Mousse In a medium bowl combine condensed milk and melted chocolate. Gradually whisk in water, then instant pudding until smooth. Chill for 30 minutes. With an electric mixes whip heavy whipping cream until soft peaks form. Remove chocolate mixture and fold in whipped cream and refrigerate for 1 hour. For Topping Dollop each cupcake with chocolate mousse covering top. Garnish with chop cherries

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Chocolate Cream Cheese Cupcakes

Product: Chocolate Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 14-18 Cupcakes Active Time: 13-15 minutes Cream Cheese Total Time: 20-25 minutes Staples Vegetable Oil Mini Chocolate Chips Tools Standard Muffin Pan Decorative Paper Liners Two Medium Size Bowl Whisk Spatula Electric Mixer Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water For Filling 16 oz. cream cheese, softened 1/2 cup mini chocolate chips

Directions For Cupcakes Preheat oven to 350 F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Divide batter into paper liners filling 1/2 full. For Filling Using an electric mixer beat cream cheese until smooth. Add in mini chocolate chips. Dollop cream cheese mixture into the center of the chocolate batter. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating.

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Cookies and Cream Cupcakes

Product: Chocolate Cake Mix
Staples Vegetable Oil Oreo Cookies Vanilla Frosting Chocolate Bar Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 20-24 minutes Total Time: 35-40 minutes Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk Spatula Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water For Topping 6 Oreo sandwich cookies, crumbled Store bought vanilla frosting 1 cup chocolate shavings

Directions
For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating.

For Topping In a medium size bowl fold softened vanilla frosting and 1/2 cookie crumbs together. Frost cupcakes. Sprinkle frosting with remaining cookie crumbs and garnish with chocolate shavings.

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Ice Cream Cupcakes

Product: Vanilla Cake Mix
Recipe Summary Makes: 14-16 Cupcakes Active Time: 20 minutes Total Time: 25-30 minutes Fresh Ingredients Eggs Butter Milk Staples Frosting Candies Ice Cream Cones Tools Medium Size Bowl Muffin Tin Paper Muffin Cups Spatula Oven Thermometer

Ingredients Full box Vanilla Cake Mix 2 large eggs 1 stick melted butter 1 cup milk 14-16 store bought ice cream cones- flat bottomed Desired frosting Decorative candies

Directions Preheat oven to 350 F. Prepare batter as directed on package and fill cones 3/4 full. Place cones in muffin tin to prevent toppling when baking for 20 minutes. Cool completely and decorate with frosting and candies.

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Lemon Meringue Cupcakes

Product: Lemon Cake Mix
Recipe Summary Makes: 12-14 Cupcakes Active Time: 24-26 minutes Total Time: 35-40 minutes Fresh Ingredients Eggs Milk Egg Whites Staples Vegetable Oil Lemon Curd Vanilla Extract Vinegar Salt Sugar Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk Spatula Electric Mixer Kitchen Blowtorch Ziploc Bag Oven Thermometer

Ingredients
For Cupcakes Full box Meyer Lemon Cake Mix 2 eggs 1 cup milk cup vegetable oil For Topping Store bought lemon curd For Meringue 3 egg whites 1 teaspoon vanilla extract 1 teaspoon vinegar 1 teaspoon salt 1 cup sugar

Directions
For Cupcakes Preheat oven to 350 F. Line standard muffin tins with decorative paper liners. Combine eggs, milk, and vegetable oil in medium size bowl. Add mix. Gently whisk together until smooth. Divide batter into paper liners filling 2/3 full. Bake for 24 to 26 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Spreads lemon curd on cupcake. For Frosting Place egg whites, vanilla extract, vinegar, and salt in medium bowl. Using an electric mixer, mix ingredients. Slowly add sugar and continue to beat until soft peaks form. Fill Ziploc bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Use a kitchen blowtorch to highlight edges.

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Mini Chocolate Banana Heath Bar Cupcakes

Product: Banana Bread Mix
Fresh Ingredients Eggs Butter Milk Bananas Recipe Summary Makes: 24-30 Mini Cupcakes Active Time: 15 minutes Total Time: 30 minutes Staples Chocolate Chips Heath Bar Chocolate Frosting Tools Mini-Cupcake or Muffin Tins Mini- Baking Cups

Ingredients
Full box Louisiana Banana Bread 2 large eggs 1/2 cup melted butter 1/3 cup milk 2 mashed bananas 1/2 cup semi-sweet chocolate chips 1 cup Heath Bar pieces (coarsely chopped) Store purchased chocolate frosting

Directions Preheat oven to 350 F. Line mini-cupcake tins with mini-baking cups. Combine eggs, butter, milk, and bananas. Add mix. Fold together until batter is smooth. Add chocolate chips and 3/4 cup Heath Bar pieces. Pour batter into prepared mini-tins. Bake for 10 to 12 minutes. Let cool completely. Frost and sprinkle with remaining Heath Bar pieces.

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Pumpkin Bread with Cream Cheese Frosting

Product: Pumpkin Bread Mix
Recipe Summary Makes: 16 Slices Active Time: 40-44 minutes Total Time: 55-60 minutes Fresh Ingredients Eggs Cream Cheese Butter Staples Vegetable Oil Canned Pumpkin Powdered Sugar Vanilla Extract Orange & Green Decorating Sugars Tools Medium Size Bowl Two 5 x 3 Loaf Pans Whisk Spatula Oven Thermometer

Ingredients For Bread Full box Pumpkin Spice Bread Mix 2 large eggs 1/2 cup vegetable oil 1/3 cup water 3/4 cup canned pumpkin For Frosting 2 (8oz.) packages cream cheese, softened 1/2 cup butter, softened 2 cups sifted powdered sugar 1 teaspoon vanilla extract Orange & green decorating sugars

Directions For Bread Preheat oven to 350 F. Lightly grease two 5-1/2 x 3 inch loaf pans. Combine eggs, oil, water, and canned pumpkin. Add mix. Fold together gently until smooth. Pour batter evenly into loaf pans. Bake for 40 to 44 minutes. For Frosting Combine cream cheese, butter, powdered sugar, and vanilla extract and blend until creamy and smooth. Spread frosting over each loaf. Sprinkle with decorating sugars. Slice and serve.

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Pumpkin Spice Cupcakes with Brown Sugar Icing

Product: Pumpkin Bread Mix
Recipe Summary Makes: 12-14 Cupcakes Active Time: 20-24 minutes Total Time: 34-40 minutes Fresh Ingredients Eggs Butter Milk Staples Vegetable Oil Canned Pumpkin Brown Sugar Vanilla Extract Confectioners Sugar Tools Cupcake or Muffin Pans Decorative Paper Liners Medium Size Bowl Whisk & Spatula Oven Thermometer

Ingredients For Cupcakes Full box Pumpkin Spice Bread Mix 2 large eggs 1/2 cup vegetable oil 1/3 cup water 3/4 cup canned pumpkin For Brown Sugar Icing 1/3 cup brown sugar 2 tablespoons butter 2 tablespoons milk 1/2 teaspoon vanilla extract 1 1/4 cup confectioners sugar Directions For Cupcakes Preheat oven to 350 F. Line cupcake tins with cupcake baking cups. Combine eggs, vegetable oil, water, and canned pumpkin. Add mix. Fold together until batter is smooth. Pour batter into prepared cupcake tins. Bake for 20 to 24 minutes. Let cool completely. For Icing Combine brown sugar, butter, milk, vanilla extract, and confectioners sugar, and whisk until smooth. Frost the cupcakes and sprinkle with brown sugar.
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Pumpkin Patch Cupcakes

Product: Pumpkin Bread Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 24-26 minutes Total Time: 40-45 minutes Staples Tools Vegetable Oil Standard Muffin Pan Canned Pumpkin Decorative Paper Liners Vanilla Frosting Medium Size Bowl Orange Food Gel Paste Whisk Orange Decorating Sugar Spatula Orange Food Coloring Oven Thermometer Green Sour Candy Strings

Ingredients For Cupcakes Full box Pumpkin Spice Bread Mix 2 large eggs 1/2 cup vegetable oil 1/3 cup water 3/4 cup canned pumpkin For Topping Store purchased vanilla frosting Orange food gel paste Orange decorating sugar Orange food coloring Green sour candy strings

Directions For Cupcakes Preheat oven to 350 F. Line standard muffin or cupcake tins with paper liners. Combine eggs, oil, water, and canned pumpkin. Add mix. Fold together until batter is smooth. Portion batter into prepared cupcake tins. Bake for 24 to 26 minutes. Cool completely before decorating. For Topping Tint vanilla frosting with orange food coloring and frost cupcakes. Roll each cupcake in orange decorating sugar, covering completely. With the orange food gel paste decorate ribs running from the top to the bottom of the frosting. On top, add a candy stem shaped from the sour candy strings.
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Raspberry Lemon Cupcakes

Product: Lemon Cake Mix
Recipe Summary Makes: 12-14 Cupcakes Active Time: 24-26 minutes Total Time: 30-40 minutes Fresh Ingredients Eggs Milk Butter Raspberries Staples Vegetable Oil Raspberry Preserves Powdered Sugar Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk and Spatula Ziploc Bag Oven Thermometer

Ingredients For Cupcakes Full box Meyer Lemon Cake Mix 2 eggs 1 cup milk cup vegetable oil For Frosting 1 cup soften butter cup raspberry preserves 4-6 cups powdered sugar 12 to 14 fresh raspberries

Directions For Cupcakes Preheat oven to 350 F. Line cupcake tins with baking cups. Combine eggs, milk, and vegetable oil. Add mix. Fold together until batter is smooth. Pour batter into prepared baking cups. Bake for 24 to 26 minutes. Cool completely. For Frosting Combine soften butter and raspberry preserves together until smooth. Gradually add powdered sugar and blend until creamy. Fill Ziploc bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Garnish with a whole raspberry.

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Root Beer Float Cupcakes

Product: Chocolate Cake Mix
Recipe Summary Makes: 12-14 Cupcakes Active Time: 20-24 minutes Total Time: 40-45 minutes Fresh Ingredients Eggs Vanilla Ice Cream Whipping Cream Staples Vegetable Oil Root Beer Vanilla Extract Powdered Sugar Maraschino cherries Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk & Spatula Ziploc bag Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup root beer For Topping Store bought vanilla ice cream 4 oz. heavy whipping cream 1 teaspoon vanilla extract 3 to 4 tablespoons powdered sugar 12 Maraschino cherries Directions For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Cut out a small cone shape from each cupcake top and add a small scoop of ice cream. Combine whipping cream, vanilla extract, and powdered sugar and beat until light, fluffy, and soft peaks form. Fill Ziploc bag, snip off bottom corner, and dollop drops surrounding ice cream. Garnish with a cherry and serve immediately.

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Smore Cupcakes
Product: Chocolate Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 20-24 minutes Total Time: 35-40 minutes Staples Tools Vegetable Oil Standard Muffin Pan Mini-Marshmallows Decorative Paper Liners Graham Crackers Crumbs Medium Size Bowl Chocolate Bar Whisk & Spatula Chocolate Syrup Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water 1 cup mini marshmallows For Topping Store bought vanilla frosting 1 cup graham cracker crumbs 1 cup mini marshmallows 1 large chocolate bar 1/2 cup chocolate syrup

Directions
For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Frost cupcakes. Sprinkle graham cracker crumbs over frosting. Decorate with mini marshmallows and garnish with large piece of chocolate bar. Drizzle with chocolate syrup.

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Sprinkle Cupcakes
Product: Vanilla Cake Mix
Recipe Summary Makes: 12 Cupcakes Active Time: 10 minutes Total Time: 24-26 minutes Fresh Ingredients Eggs Butter Milk Staples Vanilla Frosting Color Sprinkles Tools Medium Size Bowl Spatula Muffin Tin Oven Thermometer

Ingredients Full box Vanilla Cake Mix 2 large eggs 1 stick melted butter 1 cup milk Vanilla frosting Colored sprinkles

Directions Preheat oven to 400 F. Combine eggs, butter and milk in medium bowl. Add mix. Blend together until batter is smooth. Portion batter 2/3 full in standard paper lined muffins. Bake for 14 to 16 minutes. Allow to cool completely before frosting and decorating.

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St. Patricks Day Cupcakes

Product: Chocolate Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 18-20 minutes Total Time: 35-40 minutes Staples Vegetable Oil Vanilla Frosting Green Food Coloring Green Sprinkles Tools Standard Muffin Pan Decorative Paper Liners 2 Medium Size Bowls Whisk & Spatula Ziploc bag Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water For Topping Store bought vanilla frosting Green food coloring Green sprinkles

Directions For Cupcakes Preheat oven to 350 F. Lightly grease 2 round 9-inch cake pans and line with parchment paper. Combine eggs, vegetable oil, and water. Add mix. Blend together until batter is smooth. Pour batter evenly into each pan. Bake for 26 to 28 minutes, or until an inserted cake tester comes out clean. Cool on wire rack for 15 to 20 minutes, then invert and remove from pan continuing to cool completely before frosting. For Frosting Mix together vanilla frosting and green food coloring until creamy. Fill Ziploc bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Garnish with green sprinkles on top.

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Tie Dyed Cupcakes

Product: Vanilla Cake Mix
Recipe Summary Makes: 12 Cupcakes Active Time: 14-16 minutes Total Time: 15-20 minutes Fresh Ingredients Eggs Butter Milk Staples Sprinkles Variety of Candy Pieces Tools Medium Size Bowl Muffin Tin Paper Muffin Cups Spatula Oven Thermometer

Ingredients Full box Vanilla Cake Mix 2 large eggs 1 stick melted butter 1 cup milk Confetti sprinkles Variety of candy pieces

Directions Preheat oven to 400 F. Line muffin tin with baking cups. Fill each cup 1/2 full with cake batter. Top with confetti sprinkles. Top with remaining batter until 2/3 full. Top with more sprinkles. Bake for 14 to 16 minutes. Decorate with variety of candy pieces.

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Triple Chocolate Chip Cupcakes

Product: Chocolate Cake Mix
Recipe Summary Fresh Ingredients Eggs Makes: 12-14 Cupcakes Active Time: 20-24 minutes Total Time: 35-40 minutes Staples Vegetable Oil Milk Chocolate Chips Mini-Chocolate Chips Chocolate Frosting Chocolate Bar Tools Standard Muffin Pan Decorative Paper Liners Medium Size Bowl Whisk Spatula Ziploc bag Oven Thermometer

Ingredients For Cupcakes 2 large eggs 1/3 cup vegetable oil 3/4 cup water 1/2 cup milk chocolate chips 1/2 cup mini-chocolate chips For Topping Store bought chocolate frosting 1/2 cup mini-chocolate chips Chocolate bar for shavings

Directions For Cupcakes Preheat oven to 350F. Line standard muffin tins with decorative paper liners. Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full. Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating. For Topping Fill Ziploc bag with chocolate frosting, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top. Decorate with mini-chocolate chips and shaved chocolate.

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