Peanut Butter Chocolate Chip Cupcakes

Ingredients:

• 1/2 cup creamy roasted peanut butter (unsalted)
• 1/2 cup agave nectar
• 2 eggs
• 1/4 teaspoon celtic sea salt
• 1/4 teaspoon baking soda
• 1/2 cup roasted peanuts, chopped (unsalted)
• 1/2 cup dark chocolate chips 73% cacao

Directions:

1. In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
2. Blend in salt and baking soda.
3. Mix in peanuts and chocolate.
4. Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
5. Bake at 350° for 20-25 minutes.
6. Cool for 2 hours.
7. Top with Vegan Chocolate Frosting.
8. Serve.

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Pecan Pie Cupcakes

Ingredients:

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 2/3 cup butter, melted
• 2 eggs

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, combine all ingredients and mix well.
3. Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!).
4. Fill each 3/4 full.
5. Bake in preheated oven for approx 18 minutes

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Christmas Cupcakes

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs
• Icing
• 4 ounces butter (8 table spoons)
• 1 1/2 cups icing sugar
• 2 tablespoons milk
• Decorations
• colored crystal sugar
• candy sprinkles
• candy
• marshmallow

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
4. Add shortening, milk, and vanilla.
5. Beat for 1 minute on medium speed.
6. Scrape side of bowl with a spatula.
7. Add eggs to the mixture.
8. Beat for 1 minute on medium speed.
9. Scrape bowl again.
10. Beat on high speed for 1 minute 30 seconds until well mixed.
11. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
12. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
13. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
14. Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!

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Gingerbread Cupcakes

Ingredients:

•  1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 dash salt
• 1 slightly beaten egg white
• 1/3 cup molasses
• 1/3 cup water
• 3 tablespoons cooking oil

Directions:

1. Line eight 2 1/2 inch muffin cups with paper bake cups.
2. In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
3. Set aside.
4. In a small mixing bowl stir together the egg white, molasses, water, and oil.
5. All molasses mixture to dry mixture, stirring just until moistened.
6. Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
7. Remove from pan.
8. Serve warm, or cool on a wire rack.

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Boston Cream Cup Cakes

Ingredients:

• 1 (18 ounce) box yellow cake mix
• egg, as called for to prepare cake mix
• oil, as called for to prepare cake mix
• water, as called for to prepare cake mix
• 1/4 cup vanilla flavor instant pudding and pie filling mix (French vanilla)
• 1 cup cold milk
• 1 (16 ounce) container dark chocolate frosting

Directions:

1. Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
2. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
3. Place pudding in pastry bag fitted with small round pastry tip.
4. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
5. Frost tops of cupcakes making sure to cover op the hole.
6. Garnish with a half fresh strawberry fan.

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