Chocolate Chip Marshmallow Peanut Butter Cupcakes

Supplies:
2 pkgs. Hungry Jack Easy Pack Chocolate Chip Pancake Mix
2 c. water
9 Tbsp. Hershey's Triple Chocolate Dessert Toppings
9 Tbsp. Reese's Peanut Butter Dessert Toppings
144 Kraft Jet Puffed Mini Mallow Bits (Vanilla) or 36 Kraft Jet Puffed Mini Marshmallows
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
36 Mini Muffin Paper Liners
1 Mini Muffin Tin
2 Mixing Bowls

Add 1 pkg. Hungry Jack Easy Pack Chocolate Chip Pancake Mix & 1 c. water to each of two mixing bowls. Stir together. Add 3 Tbsp. of each of the dessert toppings to each bowl. Then, combine into one mixing bowl. Stir again. Set aside 3 Tbsp. of each dessert topping in 1 small bowl, and stir together. Line mini muffin tin with muffin paper liners. Add 1 Tbsp. of mixture to each liner. Sprinkle some of the dessert topping over each cupcake center. Then, add some more batter over the tops to cover. Bake 11 min. at 350*. After cooling is finished, frost with Chocolate Marshmallow Frosting and add either 4 Jet Puffed Mini Mallow Bits or 1 Kraft Jet Puffed Mini Marshmallow to each cupcake, and enjoy! And, you have Chocolate Chip Marshmallow Peanut Butter Cupcakes! :)

Devil's Food Caramel Chocolate Marshmallow Cupcakes

Supplies:
1 box Duncan Hines Moist Deluxe Devil's Food cake mix & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
24 Chocolate Creme Oreo Cookies

1 bag Kraft Caramel Baking Bits
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. Before they cool, add a few Kraft Caramel Baking Bits to the middle of the cupcake, and push down, so that they'll melt. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Devil's Food Caramel Chocolate Marshmallow cupcakes!

Chocolate Cherry Vanilla Berry Burst Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Cherry Vanilla)
24 Berry Burst Oreo Cookies
24 maraschino cherries, without stems
12 tsp. Nesquik Strawberry Syrup
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they cool, add 1 maraschino cherry and 1 tsp. Nesquik Strawberry Syrup to cupcakes. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have  Chocolate Cherry Vanilla Berry Burst Oreo cupcakes!

Chocolate Orange Peanut Butter Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Orange Creme)
24 mini Reese's cups
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop

Directions:
Preheat oven according to directions on package. Mix cake batter as directed on package. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add mini Reese's cups to cupcakes. I used 1 mini Reese's cup for each one, when I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Orange Peanut Butter cupcakes! The last one on the right in the photo below, shows the cupcake with just the melted Reese's cup in the middle, before frosting added. Melted nicely, didn't it? :)

Chocolate Mint Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Mint Chocolate)
24 Mint Oreo Cookies
Andes Mint Baking Pieces
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop

Directions:
Preheat oven according to directions on package. Mix cake batter as directed on package. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add Andes Mint Baking Pieces to cupcakes. I used 1tsp. when I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Mint Oreo cupcakes!

Chocolate Marshmallow Peanut Butter Oreo Cupcakes

Supplies:
1 box Duncan Hines chocolate cake mix of choice & ingredients labeled on box
1 tub DH Frosting Creations Frosting Starter
1 packet DH Frosting Creations (Chocolate Marshmallow)
24 Peanut Butter Oreo Cookies
24 mini Reese's cups
Cupcake Tins (two 12 capacity, or one 24 capacity mini pan)
Cupcake Liners (24 regular or 24 mini)
Ice Cream Scoop or Small Cookie Scoop


Preheat oven according to directions on package. Mix cake batter as directed on package. Add 1 cupcake liner to each well. Place 1 Oreo cookie in the bottom of the cupcake liner. Using an ice cream scoop for the regular pan, or small cookie scoop for the smaller pan, fill cupcake tin(s). Bake according to directions on package. After they're finished baking, but before they cool, add 1 mini Reese's cup to cupcakes. I made them using my Debbie Meyer Cupcake Genius Pan, that has a rack you place on top of the pan, so that you get a hole in the middle of the cupcakes as they bake. If you don't have this, you can use a cupcake corer to get the hole in the middle. Let cool and pipe with Frosting Creations in the middle and you have Chocolate Marshmallow Peanut Butter Oreo cupcakes!