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Homage sprinkle and marble cupcakes.

Contributed by Tara Bell

loved this for a baby shower. Couldn't be more girly then this. Plus it's strawberry!

Contributed by Kirstie-Michael Semler

Cutest cupcakes :)

Contributed by Shelby Peppers

These cupcakes are so cute! Yes, they are for Father's Day (Picture) but I am sure that they can be made for almost any occasion!

Contributed by Cassie Leyba


Contributed by Salome Beyene

A whole new approach to cupcakes! How would you like to combine the best desserts, cookies, pies, and cake into one awesome one? From my own food blog, I developed this original and unique recipe that combines the best of all three worlds! Check out Pomegranate Cake Tarts!

Contributed by Jen Lee

Check out these adorable cupcakes! They look like popcorn! Next time I have a movie night, I think I am going to make these. They are regular cupcakes with mini marshmellows on top, slightly baked to make them look like little popcorn bags full of popcorn!

Contributed by Cassie Leyba

Get creative with your cupcakes! Ice cream cone cupcakes.

Contributed by Elaina Schnyderite

Pumpkin Cupcakes with Salted Caramel Butter cream Frosting

Contributed by Alexandra Breed

Triple Chocolate Truffle Cupcakes Yield: 8 standard or 2 dozen mini cupcakes Ingredients Chocolate Fudge Cupcakes: 2/3 cup granulated white sugar 1/2 cup plus 1 tablespoon all-purpose flour 1/3 cup dutch process cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup buttermilk OR 1/3 cup whole milk mixed with 1 teaspoon vinegar 1 large egg 2 1/2 tablespoons vegetable oil 3/4 teaspoon vanilla extract 3/4 teaspoon espresso powder 1/3 cup boiling water Ganache Chocolate Truffle Frosting: 1/4 cup unsalted butter 1 cup heavy whipping cream 1 cups semi sweet or dark chocolate chips mini chocolate chips or chocolate sprinkles for garnish Directions For the cupcakes: Preheat the oven to 350 degrees F. Line a cupcake pan with 8 standard size baking cups or 24 minis. In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk (or milk and vinegar), oil, egg, and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin. Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-22 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. While cupcakes are cooling, prepare the filling and frosting. Cover with frosting as directed below. For The Ganache Chocolate Truffle Frosting: Place chocolate chips into a medium bowl. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil. When the cream has come to a boil, remove from heat and pour over the chocolate. Let mixture sit about a minute until the cream has melted down the chocolate. Gently stir until smooth. Let cool and refrigerate until firm, about 2 hours. Once cooled and firmed, spread or pipe on top of cooled cupcakes or you can whip the ganache with an electric mixer on medium speed until light and fluffy for a whipped topping. Sprinkle with chocolate chips or chocolate sprinkles.

Contributed by Alexandra Breed