MOIST HOMEMADE CHOCOLATE CUPCAKES

INGREDIENTS:

• CHOCOLâTE CUPCâKES
• 1 cup (130g) âll purpose flour
• 1 cups (207g) sugâr
• 6 tbsp (43g) Hershey’s Speciâl Dârk Cocoâ powder*
• 1 tsp bâking sodâ
• 1/2 tsp sâlt
• 1 lârge egg
• 1/2 cup (120ml) buttermilk
• 1/2 cup (120ml) vegetâble oil
• 3/4 tsp vânillâ
• 1/2 cup (120ml) hot wâter

CHOCOLâTE FROSTING

• 1 1/4 cups (280g) unsâlted butter, room temperâture
• 12 oz semi sweet chocolâte chips, melted
• 3 tbsp (22g) Hershey’s dârk cocoâ powder
• 5 cups (575g) powdered sugâr
• Pinch of sâlt
• 4-5 tbsp (60-75ml) heâvy whipping creâm

INSTRUCTIONS

For full instructions you cân go to : https://www.lifeloveandsugar.com

Mini Oreo Cheesecake Cupcakes

These Mini Oreo Cheesecake Cupcakes are a mouthwatering dessert with soft and creamy cheesecake and a hidden oreo on the bottom. Best of all, they’re easy to make with only six ingredients and versatile enough for parties, birthdays, game day and holidays. They’ll become one of your go-to recipes!

Ingredients

• 12 Oreo cookies whole
• 6 Oreo cookies chopped
• 16 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 large eggs lightly beaten
• 1/2 cup sour cream

Instructions

1. Preheat oven to 300°F. Line a standard 12-cup muffin pan with paper cups.
2. Place one Oreo cookie into each paper cup.
3. In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition.

VISIT https://tipbuzz.com to read the full post 

Strawberry Shortcake Cupcakes

If you have not had enough of strawberries this summer, then the chance to continue enjoying them is a easy cupcake recipe. Strawberry Shortcake Cupcakes are a quick and easy, but by no means the less tasty version of the well known Strawberry Shortcake Cake. You don’t believe me? The picture is worth a thousand words.

Ingredients

For the cupcakes:

• 1 and 2/3 cups (210 g) all-purpose flour (if you don’t have kitchen scale fill the cup with spoon when measure and DO NOT overdo it with flour!!!)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter- melted
• 1 cup sugar
• 2 egg whites
• 3/4 cup milk
• 1/4 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 12 medium strawberries- hulled

For the frosting:

• 1 1/2 cup heavy whipping cream
• 1 1/2 teaspoon vanilla
• 3-4 tablespoon powdered sugar (or more to taste)
• 1/2 cup strawberries chopped into really small pieces (or it will stuck into the piping tip)

Instructions

1. Preheat oven to 350F, line standard cupcake pan with 12 liners and set aside.
2. In a bowl combine flour, baking powder, baking soda and salt; set aside.
3. FULL RECIPE https://omgchocolatedesserts.com/
4. 
   
   

MINI OREO CHEESECAKES

An easy two ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling.  These Mini Oreo Cheesecakes make a perfect dessert for any time of year!

To make this recipe, you’ll start out with a simple homemade Oreo crust.  Nothing too difficult here, just some Oreo crumbs and a little melted butter.  You’ll press the crust into each cavity of the pan and bake it for about 5 minutes.  Want to make this recipe even easier?  You can skip making the crust and just use an Oreo for the crust on the bottom of each mini cheesecake.  If you do use an Oreo for the bottom of each cheesecake, you can just add the filling and then bake them.

Ingredients

For the crust:

• 12 Oreos
• 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:

• 12 ounces cream cheese softened to room temperature
• 1/4 cup (60 grams) sour cream
• 1/3 cup (65 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg room temperature
• 6 Oreos crushed

Instructions

To make the crust:

1. Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.

FULL RECIPE https://www.livewellbakeoften.com/