Chocolate Sour Cream Frosting

This is my mom's recipe that we grew up using.  Sometimes I get a craving for this frosting.  It's super yummy!

1/2 c. butter softened
9 TBL. cocoa
3 c. powdered sugar
1/2 c. sour cream

Mix all ingredients together with a hand mixer and use on brownies, cakes, cupcakes.

Cinnamon Roll Cake

I was a bit skeptical trying this recipe because I have such a good cinnamon roll recipe but I was pleasantly surprised!  It has all the flavors of a cinnamon roll and is a super moist and yummy cake and a bit quicker to make too!

Cookin up North

3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze: (you could also make cream cheese frosting instead)
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla


While warm drizzle the glaze over the cake.

Key Lime Cupcakes

These are really fresh and citrusy and super moist! Perfect for St. Patty's Day or spring!

Real Mom Kitchen

1 box lemon cake mix

1 box (4-serving size) lime-flavored gelatin

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

2 or 3 drops green food coloring

1 cup powdered sugar

2 to 2 1/2 tablespoons Key lime juice

1 (8 oz) pkg cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

3 1/2 cups powdered sugar

2 fresh limes, each cut into 6 slice and cut slice in half

Instructions

1. Heat oven to 350 and line 24 regular-size muffin cups with cupcake liners.
2. In large bowl, beat the cake mix, gelatin, water, juice, vegetable oil, eggs and food coloring with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
3. Divide batter evenly among muffin cups, filling each about two-thirds full.
4. Bake at 350 for 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
5. Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake)
6. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.
7. In large bowl, beat cream cheese and butter on medium speed until light and fluffy.
8. Add vanilla and 3 1/2 cups powdered sugar to beat until frosting is fluffy.
9. Frost cupcakes. Store covered in refrigerator. Garnish with lime halves just before serving.  We put rainbow candy on top instead like picture below for St. Patty's Day.

Coconut Poke Cake

So I'm on a coconut kick right now!  Coconutty and gooey and delicious!

1 white cake mix or you could try chocolate

1 (14 oz.) can cream of coconut (NOT coconut milk)

find in the mixed nonalcoholic drink section

1 (14 oz.) can sweetened condensed milk

1 (16 oz.) package frozen whipped topping, thawed

1 (8 oz.) package flaked coconut, I prefer mine toasted

Prepare and bake white cake mix in a 9″x13″ pan according to package directions.
While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned or in the oven. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.

Remove cake from oven and immediately poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.

Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

Flourless Chocolate Cake

I made this for mothers day and boy is it a special treat!

I absolutely loooooove this cake.  It is probably my favorite chocolate cake of all time, its not like any normal cake you are used to.  If you like chocolate truffles you will like this cake, it tastes like one big truffle.  The cake tastes sort of like pudding but with the consistency of cheesecake and then the ganache topping completes it with its smooth rich chocolatey flavor.

If you have never tried flourless chocolate cake and your a choclate lover, you MUST try this!

Cake:

1 c. water

3/4 c. sugar

3 c. chocolate chips

9 TBL. butter

6 large eggs beaten

Ganache:

1 c. whipping cream

8 oz. chocolate chips

Combine water and sugar and bring to boil then simmer about 5 minutes or until the sugar is completely dissolved.  In a microwave bowl microwave chocolate chips and butter, stir every 30 seconds until chocolate is melted.  Make sure not to over cook this it will ruin the chocolate.  You could also do this in a bowl over a pan of boiling water, this melts the chocolate more slowly decreasing your chances of burning the chocolate in the microwave.  When melted add to sugary syrup and whisk together, when cooled off enough add eggs (Do Not add eggs when hot or you will end up with little bits of cooked scrambled egg in your cake). 

Wrap the outside bottom of the springform pan with several layers of tin foil to keep water from escaping through the bottom. Cut a piece of parchment paper slightly larger than the bottom of a springform pan ( I used the smallest pan) , lay on bottom.  Butter the parchment and the sides of the pan.  Pour cake batter into pan. 

Find a pan large enough to fit the spring form pan in and fill with water so that the water bath goes up the sides half way.  I'm not sure what cooking this in a water bath does, but I have seen other recipes that don't do this, so it is possible that it's not necessary.  Bake 350 for 50 minutes or until middle of the cake is not jiggly.   Let cool, then put in refrigerator for 2 hours, this will allow it to harden so you can cut it.  Once chilled through, take off side of springform pan and slide off bottom of pan by lifting up with the parchment paper.  Serve with ice cream or whip cream.

There are 2 recipes on Allrecipes for flourless chocolate cake that look good too and are slightly different, some even baked it in a muffin tin to make several individual cakes. I think I might try that next time.

Spice Cake (and variations)

This is what Devin wanted for his birthday and since it is his mom's recipe, it is tried and true. I made it with cream cheese frosting. Yum. So, if your husband wants spice cake for his birthay, here you go!
3 c flour
2 c sugar
1 tsp salt
2 tsp soda
2 tsp cinnamon
2 eggs1 c oil
1 c buttermilk (be sure to use buttermilk and not milk soured with vinegar)
1 c boiling water
1 tsp vanilla
Mix dry ingredients. Add eggs, oil and buttermilk. Mix well. Add boiling water and vanilla. Mix well. Batter will be thin. I usually bake on a large cookie sheet. 350 for 20-25 minutes. If you use a 9x13 pan, it will take longer. Or do half in the 9x13 pan and make the rest into cupcakes...they freeze well. (I made half into cupcakes just as she suggested)
Variation:
Chocolate cake: omit cinnamon. Add 1/2 c cocoa.
Applesauce cake: omit boiling water. Add 2 cups applesauce. (and cinnamon)

Peanut Butter Frosting for cookies or cake

You could use this on a cake or choc cookies

1/2 cup butter at room temp.
1 cup creamy peanut butter
2-4 cups confectioners' sugar
1/3 cup cream

In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.

Better Than Edward Cullen Cake

This cake has a lot of names, better than anything cake, better than sex cake, better than procreation cake, better than megan fox cake etc. Whatever you want to call it, it is soooo good!



1 chocolate cake mix
1 large jar ice cream caramel topping or fudge topping
1 can sweetened condensed milk
1 tub whip topping
crushed heath bar, skor bar, butterfinger, oreos or whatever

Make cake according to package. When done immediately poke holes in the cake, the more the better. Pour sweetened condensed milk over. Then pour caramel or fudge topping over. Sprinkle as much crushed candy bar or cookie over the top. Refrigerate till cool, it's better if you can wait till the next day. Cover with cool whip and sprinkle more candy bar. Keep extra in the freezer so cool whip doesn't get runny.

Angel Baby Cupcakes

Are these not the cutest cupcakes you've ever seen!! Go check out the post at Conversations with a cupcake

6 egg whites
1 1/2 c. sugar
1 stick butter, softened & cut sliced into 1 T. pieces
1/2 tsp. baking soda
1/2 tsp. vinegar
1/2 tsp. baking powder*
2 c. flour*
1/4 c. boiling water
In a large bowl, whip egg whites until soft peaks form. (SAAVY BAKER NOTE: egg whites that have come to room temperature will beat better. If you plan to make this recipe, be sure to pull your eggs out an hour in advance to bring them to appropriately warm them up.) Slowly beat in sugar. Add remaining ingredients. Beat just until batter is mixed. Don't overbeat!
If you plan to make BOTH cupcakes, simply scoop 1 1/2 cup of batter into a medium sized bowl.
*If baking at low altitudes, add an additional 1/4 c. flour and 1/4 tsp. baking powder.
Then, add the following...
*
Pixie Pink Bubblegum Cupcakes
If you live by a well-stocked candy making palace, or plan to make these far in advance with time to order candy flavorings online, use candy oil to flavor your cupcakes. If, however, you're feeling whimisical or don't have access to a candy-making store, I've offered a "Tricky-Sticky" complimentary flavor option for both cupcakes using common ingredients. Either way, I think you'll discover these to be a little girls dream come true.
*
EASY PEASY: Stir 1/4 tsp. bubblegum candy flavoring into prepared batter.
TRICKY STICKY OPTION: Stir 1/2 tsp. strawberry flavoring & pink dye into batter
or 1/4 tsp. strawberry kool-aid powder
*
Cherubic Cotton Candy Cupcakes
EASY PEASY: Stir 1/4 tsp. cotton candy flavoring into prepared batter.
TRICKY STICKY OPTION: Stir 1/2 tsp. vanilla flavoring & pink dye into batter
or 1/4 tsp. pink lemonade kool-aid powder
*
Spoon batters into prepared cupcake tins and bake at 350 degrees for 18-22 minutes, or until centers spring back when touched lightly.
*
Once They've Baked...
Allow to cool, then place a dollop of marshmallow fluff on cupcake, spread lightly.
For Bubblegum Cupcakes, heap a generous amount of Big League Chew atop
(I purchased mine at 7-11. Where else?!).
For Cotton Candy Cupcakes, heap a generous amount of Cotton Candy atop marshmallow fluff. (I found mine at Dollar Tree and Walmart.)
Allow to marhsmallow fluff to set slightly before serving.

NieNie's Mud Cake Magnifique

I think I've found my birthday cake thanks to conversations with a cupcake!

8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder and add an additional 1/2 cup of flour). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone


In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar



In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Healthy mini cheesecakes

12 foil baking cups
12 thin chocolate wafer cookies (from 9-oz package), crushed (2/3 cup)
12 oz 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 teaspoons vanilla
1/4 cup unsweetened baking cocoa
1 whole egg
1 egg white
1 oz bittersweet or semisweet baking chocolate, melted
Topping
1/3 cup fat-free hot fudge topping
Fresh raspberries, if desired

1. Heat oven to 325°F. Place foil baking cup in each of 12 regular-size muffin cups. With back of spoon, firmly press slightly less than 1 tablespoon cookie crumbs in bottom of each foil cup.
2. In large bowl, beat cream cheese with electric mixer on medium speed until creamy. Beat in sugar and vanilla until fluffy. Beat in cocoa. Beat in whole egg and egg white until well blended. Stir in melted chocolate. Divide cheese mixture evenly among crumb-lined foil cups.
3. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 15 minutes. Remove cheesecakes from pan; cool 15 minutes longer. Refrigerate about 1 hour or until chilled.
4. To serve, carefully remove foil baking cups. Spread fudge topping on cheesecakes. Garnish with raspberries. Store cheesecakes covered in refrigerator.

Gingerbread Cupcakes

1 cup cake flour
1/4 tsp baking soda
1 tsp ginger powder
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 cup white sugar
1/4 cup brown sugar
1 egg
3 TBL. butter, softened
1/4 cup milk (optional)
2 tablespoons dark molasses
1/4 tsp vanilla

Preheat oven to 330 degrees Fahrenheit. Line a 12 muffin pan with cupcake papers. Sift the cake flour together with the baking soda, ginger powder, nutmeg and cinnamon into a large bowl . Add the remaining ingredients. Meanwhile, cream the butter with egg and sugar. Add flour mixture to butter mixture. Combine well.

Divide mixture into cupcake cases. Bake for 30 minutes. Remove from oven and cool on a wire rack.

Yield: 1 dozen cupcakes

Pumpkin Bars with Cream Cheese Frosting

I can't get enough of these addicting pumpkin bars! They are so yummy! It is a family tradition to make these in the fall (or when we are craving them throughout the rest of the year).  These are super moist and a hit whenever I make them.

4 eggs
1 c. oil
2 c. sugar
1 - 15 oz can pumpkin
2 c. flour
2 t. baking powder
1/2 t. salt
1 t. soda
2 t. cinnamon
if you like it you can add some 1-2 t. of pumpkin spices (ginger, nutmeg, cloves), I usually only do the cinnamon

mix, pour into a greased cookie sheet/jelly roll pan. Bake at 350* for 25-30 min or until golden and bounces back when you touch it.

Let cool completely then frost

Cream Cheese Frosting:
2 to 6 oz. of cream cheese (depending on how strong of cream cheese flavor you want)
3/4 c. stick butter or margarine , slightly softened
1 t. vanilla
4 c. powdered sugar
blend, add milk to desired consistency starting with 1/4 c. and adding more.


ENJOY! So good!

Sock it to me Cake

1 package butter cake mix -- (18.25 ounces)

1 cup sour cream

1/2 cup vegetable oil

1/4 cup white sugar

1/4 cup water

4 eggs

1 cup chopped pecans

2 tablespoons brown sugar

2 tablespoons ground cinnamon

1 cup confectioners' sugar

2 tablespoons milk

Directions: Preheat oven to 375 degrees F. Grease and flour one 10-inch tube pan. In large bowl, blend together cake mix, sour cream, oil, 1/4 cup white sugar, water, and eggs. Beat at high speed for 2 minutes. Pour 2/3 of the batter into prepared tube pan. Combine pecans, brown sugar, and cinnamon, and sprinkle over batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees F for 45-55 minutes until the cake springs back when touched lightly. Cool right-side-up in pan about 25 minutes. Mix together confectioners' sugar and milk. Remove cake from pan and drizzle with glaze.
I cooked it in a bundt pan for 50 min and it was a bit dry, so maybe start with 45 minutes.

from the blog... http://www.onemoremoore.typepad.com/

Chocolate Molten Surprise Cupcakes

These are really yummy and really simple, I got the photo and recipe from another food blog. I made them with the oreo cookies instead of the chocolate chip. Try them I think you will like them!

Prep Time:15 min
Total Time:28 min
Makes:1 doz. or 12 servings, one cake each
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Real Chocolate Chip Cookies ( I used the chewy kind.)
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.
LINE 12 muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.


Kraft Kitchens Tips:
Make Ahead:
Batter can be prepared ahead of time. Cover tightly and refrigerate up to 24 hours. When ready to serve, pour batter evenly over cookies in prepared muffins cups and bake as directed.


Substitute OREO Chocolate Sandwich Cookies for CHIPS AHOY! Real Chocolate Chip Cookies.

Oreo Cheesecakes

These are absolutely delicious!

18 oreos
3 pkg. (8 oz. each) cream cheese or light cream cheese
3/4 cup sugar
3 eggs

Place liners in muffin tin. Set Oreo on bottom of each muffin liner. Set aside. Beat together cream cheese and sugar until smooth. Add eggs, one at a time and mix until blended. Spoon over each cookie. Bake at 350 for 15-20 min or until center is almost set. Ccol completely, then refrigerate for 1 hr. or overnight. Drizzle with melted chocolate and a dollop of whipped cream.

Buttermilk Brownies or Texas Sheet Cake

This is one of my favorites, I think there are other names for it like, Texas sheet cake, etc. It's works really well if you have a chocolate craving!

2 c. flour
2 c. sugar
1 tsp. soda
1/2 tsp. salt
3-4 TBL. cocoa
1 c. butter
1 c. water
1/2 c. buttermilk
2 eggs

Combine dry ingredients. Heat next 3 ingredients until butter melts then pour into dry ingredients and beat for 1 minute. Add eggs and beat 1 minute. Pour into a buttered and floured heet cake pan and bake 325 for 15-20 minutes or till done.

Frosting:

1/2 c. butter
6 TBL. milk
3-4 TBL. cocoa
4 c. pwd. sugar

Heat first 3 ingredients until butter melts, then add pwd. sugar and beat until smooth. Frost brownies while warm.

Triple Chocolate Cheesecake

I haven't decided if I am going to make this for Super Bowl Sunday or for Valentine's Day! I guess I will consult with all the strapping boys that will be eating with us tomorrow, guys usually aren't a big fan of chocolate. Although, I don't want to split a huge cheesecake between just me and Taylor either....decisions, decisions

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted

Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

Chocolate Ganache

4 cups heavy cream
2 pounds best-quality semisweet chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. Add corn syrup and salt; stir until combined. Transfer to a clean bowl.

Hi-Hat Cupcakes

These are a really popular cupcake that my mom and I like. I got the recipe from the Martha Stewart when she had the author of a recipe book called Cupcakes on the show. Try them, they are really good but take a little time.




3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil

Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Mounds Cake

1 chocolate cake mix
1 cup milk
1 cup sugar
24 large marshmallows
1 1/2 cups coconut(I like the finely chopped, macaroon coconut)

Topping:

1 1/2 c. sugar
1/2 c. evaporated milk
1/2 c. butter
1 1/2 c. chocolate chips

Make cake mix according to directions on box and bake. Meanwhile; mix milk, sugar and marshmallows together in sauce pan. Heat until marshmallows are melted. Remove from heat and add coconut. Poke holes in cake and spread marmallow mixture over warm cake. In a different sauce pan, combine all topping ingredients except chocolate chips; cook until boiling. Take off heat and add chocolate chips. Stir until chips are melted and then spread over marshmallow topping.