Confectionery Products #4964897

1 (18 14 ounce) package white cake mix
3 eggs
13 cup oil
1 14 cups water Liquid Coffee Layer

23 cup water, boiling
12 cup confectioners' sugar
1 12 tablespoons instant coffee
Mascarpone Filling

1 cup mascarpone cheese (from tub)
3 tablespoons Kahlua (or coffee extract)
14 cup sweetened condensed milk
1 (8 ounce) container french vanilla cool whip
Frosting

1 (8 ounce) package cream cheese, softened
12 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
chocolate shavings (to garnish) Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
Liquid Coffee: Boil 23 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
Fill pastryicing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).

1 13 cups flour
14 teaspoon baking soda
2 teaspoons baking powder
34 cup unsweetened cocoa powder
1 dash salt
3 tablespoons softened butter
1 12 cups sugar
2 eggs, beaten
1 teaspoon vanilla
34 cup milk Put cupcake liner in muffin tin OR grease very well muffin tin.
sift flour, baking powder, baking soda, cocoa and salt.
The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla.
Add the flour mixture alternately with the milk to the sugar and be sure to beat well each time!.
Spoon batter into the muffin cups 23 full.
Bake for 15 to 17 minutes oven, or until a toothpick inserted into the cake comes out clean.
It really depends on how full you fill the muffin tin to decide on the yield. If you want really domed cupcakes fill them almost full.

1 cup flour
12 cup unsweetened cocoa powder (not Dutch process)
1 cup granulated sugar
12 teaspoon baking soda
14 teaspoon salt
34 cup hot water
12 cup canola oil
1 large egg
1 12 teaspoons vanilla extract Preheat oven to 375F Line 12 regular-sized muffin tin with paper or foil liners.
Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until sooth and well-blended, stopping to scrape down the sides once or twice.
Pour into prepared pancups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
Transfer to rack to cool for about 10 minutes, and then remove cupcakes from the pan and set them on the rack to cool completely before frosting.
Servings: 12.

3 eggs
1 13 cups sugar
12 cup vegetable oil
12 cup orange juice
1 teaspoon almond extract
2 12 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 teaspoon ground cloves
1 12 cups shredded zucchini
Frosting

1 cup packed brown sugar
12 cup butter or 12 cup margarine
14 cup milk
1 teaspoon vanilla extract
1 12-2 cups confectioners' sugar In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
Combine dry ingredients; add to the egg mixture and mix well.
Add zucchini and mix well.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 350F for 20-25 minutes or until cupcakes test done.
Cool for 10 minutes before removing to a wire rack.
For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
Cook and stir for 2 minutes.
Remove from the heat; stir in vanilla.
Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
Frost cupcakes.