49 chocolate topping cupcakes Recipes

gone are the days where the bride and groom share a slice of a 3, 4, or 5 tier wedding cake. nowadays some people are opting for a more simple cake solution, yet they still want the elegance that a large tiered cake offers. enter on stage the simple yet elegant cupcake., versatile cupcakes are standing along side and, in some cases, replacing larger cakes these days. below are some helpful hints if you want to use cupcakes for the main cake at your wedding., tip #1 : arrangement, how you arrange your cupcakes is as important if not more important than the taste. everyone wants a breathtaking wedding cake at their reception so arranging your cupcakes to give this appearance is very necessary., my personal favorite way of arranging my cupcakes is to stack 4 or 5 boxes on top of each other to form a tree of sorts. i choose boxes that are approximately 4 to 5 inches high. i like 24 inch square boxes then 18 inches square then 12 inches then 6 inches square. this gives me a cupcake ledge of 3 inches when the boxes are stacked., decorate your boxes as you wish. beautiful paper wrapped around the boxes then a ribbon all the way around is a great decorating combination ., your wedding cake cupcakes can then be placed on the ledges and on top of the boxes for a beautiful arrangement for your wedding., arrangement idea for your wedding cupcakes is to place cupcakes underneath raised cake platters. larger cakes or more cupcakes can be placed on top of the platters., how your cupcakes taste and even how many different flavors you offer are both very important to the overall success of your wedding cupcakes. i think 1 of the best reasons to have wedding cupcakes instead of a large wedding cake would be that you can have many different kinds of cakes. not everyone prefers the same type of cake and frosting so having 2 or 3 different types of cake flavors would be ideal., three of my favorite flavors are vanilla , chocolate, and lemon cupcakes. these are a great combination for any special occasion that you may choose to serve cupcakes. you can either serve all of the different flavors in the same cups with the same decoration or you can use different cups and/or different decorations for each cake flavor you choose., skimp on the ingredients for your wedding cupcakes. fresh cupcakes made from your favorite cupcake recipes are always the best choice. boxed cake mixes just won tsp cut i for special occasion cupcakes. the same goes for frosting. make your frosting instead of buying it prepackaged from a grocery store. if you don tsp feel confident making your own, you could always buy some freshly made frosting from a local bakery., presentation is everything when dealing with weddings. you should make sure your cupcakes are just the right size so they are absolutely gorgeous when presented. the entire purpose of serving cupcakes at a wedding is to give your guests a small taste of a wonderful dessert. small is the key word here. you don tsp want cupcakes that are larger than an actual teacup. if they are, then they should be called mini cakes and not cupcakes., also, it would cost you a fortune to bake mini cakes for each of your guests. the right size cupcake will offer just the right amount of cake for each person attending and will also likely save you money., be careful not to err on the side of your cupcakes being too small. if your cupcakes are too small, you may run out of cupcakes before you guests sweet teeth are satisfied. you also run the risk of having too much frosting on a small cupcake which could ruin the overall taste of your wedding cupcakes., i ve found that the perfect size cupcakes are baked in 1/2 cup wells that i fill approximately 1/2 to 2/3 full of cupcake batter. make sure you carefully measure the cupcake batter each time you fill a well. this will make sure that your cupcakes come out of the oven all the same size., i hope that these tips will help you produce the most beautiful wedding cupcakes that anyone has ever seen! good luck

flour, sugar, baking soda, water, oil, vanilla, cream cheese, softened, egg, sugar, chocolate chips, powdered sugar (for dusting cupcake tops)

recipe chocolate-pecan ice cream frosting, all-purpose flour, baking soda, salt, sweet baking chocolate, water, butter, softened, sugar, eggs, vanilla, buttermilk or sour milk, caramel ice cream topping, toasted shaved coconut, chocolate ice cream, toasted pecan pieces, cupcake wrappers

recipe chocolate-pecan ice cream frosting, all-purpose flour, baking soda, salt, sweet baking chocolate, water, butter, softened, sugar, eggs, vanilla, buttermilk or sour milk, caramel ice cream topping, toasted shaved coconut

soymilk, apple cider vinegar, granulated sugar, canola oil, vanilla extract, all-purpose flour, cocoa powder, baking soda, baking powder, salt, extra-firm silken tofu, drained, soymilk, maple syrup, vanilla extract, semi-sweet chocolate chips

sugar, sour cream, butter, softened (*), eggs, all-purpose flour, water, baking soda, baking powder, salt, vanilla, real semi-sweet chocolate chips, chopped peanuts, unsweetened chocolate squares, melted, caramel ice cream topping, chopped peanuts

layer size) red velvet cake mix, jell-o chocolate instant pudding, philadelphia cream cheese, softened, butter or margarine, softened, powdered sugar, thawed cool whip whipped topping, white chocolate , shaved into curls

cream cheese, softened (or low fat ), sugar, egg, salt, nestle toll house semi-sweet chocolate morsels, tollhouse chocolate chips, flour, baking soda, salt, sugar (or splenda sweetener), vegetable oil, egg, vanilla extract, water, sugar , to sprinkle on top

layer size) red velvet cake mix, jell-o chocolate instant pudding, philadelphia cream cheese, softened, butter or margarine, softened, powdered sugar (about 4 cups), thawed cool whip whipped topping, white chocolate , shaved into curls

pitted sweet cherries in syrup, dark chocolate, coarsely chopped, sugar, sugar, butter, cherry brandy or 1/4 cup kirschwasser, cherry brandy or 1 tbsp kirschwasser, egg, all-purpose flour, cocoa powder, baking powder, heavy cream , whipped, dark chocolate , shaved into curls with a vegetable peeler, fresh cherries, for topping

layer size) chocolate cake mix, philadelphia cream cheese, softened, egg, sugar, oreo bite size chocolate sandwich cookies, thawed cool whip whipped topping, cupcake paper liners

bittersweet chocolate, chopped, butter, unsalted, sugar, eggs, egg yolks, grand marnier, ap flour, cream for topping

all-purpose flour, baking powder, table salt, egg whites, coconut milk or 3/4 cup whole milk, vanilla extract, almond extract, sugar, unsalted butter, room temperature (1 stick), sweetened flaked coconut, cream cheese, room temperature (do not use nonfat), unsalted butter, room temperature (1 stick), white chocolate, melted, lime , juice of, powdered sugar, sweetened flaked coconut (for topping )

unsalted butter, vegetable oil, water, all-purpose flour, granulated sugar, unsweetened cocoa powder (not dutch process), baking soda, salt, egg, buttermilk, pure vanilla extract, bittersweet chocolate, finely chopped, heavy cream, unsalted butter, light corn syrup, salt, chopped salted peanuts, for topping, chocolate chip, for topping, marshmallows, for topping

sugar, salted roasted peanuts , 1 1/3 cups, light corn syrup, unsalted butter , 1/2 tbsp, baking soda, sugar, butter, eggs, egg yolks, cake flour, all-purpose flour, baking powder, salt, baking soda, buttermilk, vanilla, peanut brittle , recipe above, chopped into small pieces, chocolate shell candies, butterscotch caramel , recipe follows, fudge icing , recipe follows, caramel corn , recipe follows, vanilla buttercream , recipe follows, prepared butterscotch caramel topping (recommended : mrs. richardson s butterscotch caramel topping), heavy whipping cream, salt, butter, sugar, unsweetened cocoa powder, salt, corn syrup, vanilla extract, bittersweet chocolate, melted and cooled, light brown sugar, salt, unsalted butter, light corn syrup, vanilla extract, baking soda, popped unflavored popcorn, egg whites , from 3 large eggs, sugar, unsalted butter, softened and cut into small pieces, vanilla extract

all-purpose flour, baking powder, fine salt, white sugar, canola oil, eggs, whole milk, coconut extract, chocolate ganache filling , recipe follows, caramel buttercream frosting , recipe follows, shredded coconut, for garnish, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., semisweet dark chocolate, heavy whipping cream, unsalted butter, unsalted butter, room temperature, heavy cream, brown sugar, white sugar, vanilla extract, powdered sugar

sugar, dry roasted salted peanuts , 1 1/3 cups, light corn syrup, unsalted butter , 1/2 tbsp, baking soda, sugar, butter, eggs, egg yolks, cake flour, all-purpose flour, baking powder, salt, baking soda, buttermilk, vanilla extract, peanut brittle , from included recipes, chopped into small pieces, chocolate shell candy, prepared butterscotch caramel sauce (mrs. richardson s butterscotch caramel topping), heavy whipping cream, salt, butter, sugar, unsweetened cocoa powder, salt, corn syrup, vanilla extract, bittersweet chocolate, melted and cooled, light brown sugar, salt, unsalted butter, light corn syrup, vanilla extract, baking soda, popped unflavored popcorn, egg white , from 3 large eggs, sugar, unsalted butter, softened and cut into small pieces, vanilla extract

butter, unsweetened chocolate squares, sugar, eggs, divided, all-purpose flour, pure vanilla extract, divided, cream cheese, softened, powdered sugar, maraschino cherries, with stems well drained