60953 feature cupcakes chocolate frosting hoffmann Recipes

graham cracker crumbs, chopped pecans, chocolate frosting, vanilla extract, sugar

food cake mix (regular size), creamy peanut butter, canola oil, chocolate frosting

water, butter, salt, king arthur unbleached all-purpose flour, egg, snack-size cups (3-1/2 oz each) vanilla pudding, heavy whipping cream, sugar, vanilla extract, semisweet chocolate, butter, sugar, water

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

cupcakes, pillsbury brownie classics traditional fudge brownie mix, eggs, crisco all-vegetable oil, water, semi-sweet chocolate chips, pillsbury vanilla funfetti frosting, jif creamy peanut butter

classic vanilla cupcake, all-purpose flour, sugar, baking powder, baking soda, salt, unsalted butter, at room temperature, whole milk, eggs, vanilla extract, chocolate buttercream frosting, sugar, cocoa powder, butter, room temperature, vanilla, milk

butter or margarine, softened, unsweetened chocolate, melted, lemon juice, powdered sugar , sifted, milk

chocolate - melted & cooled, sour cream, powered sugar, butter, vanilla

unsweetened chocolate, butter or margarine, powdered sugar, water, egg yolks, vanilla extract, salt

unsweetened chocolate, powdered sugar, salt, water, egg yolks, butter or margarine, melted, vanilla extract

butter or margarine, softened, powdered sugar , sifted, milk, unsweetened chocolate, melted

honey graham crackers, french vanilla instant pudding mix, milk, ready-to-spread chocolate frosting

unsweetened chocolate, butter or margarine, milk, salt, powdered sugar, vanilla extract

sugar, milk, butter or margarine, melted, semi-sweet chocolate morsels

sugar, butter or margarine, melted, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, chocolate frosting

fudge brownie mix (13-inch x 9-inch pan size), fudge ripple or caramel swirl ice cream, softened, chocolate frosting, seedless raspberry jam

makes 12 cupcakes, cupcakes, baking soda, baking powder, salt, instant espresso powder, unsalted butter, softened, granulated sugar, eggs, milk, milk chocolate ganache, heavy (whipping ) cream, milk chocolate, finely chopped, white chocolate frosting, white chocolate. finely chopped, sugar, milk, vanilla extract, unsalted butter, softened, salt