Shamrock Cupcakes / Heart Cupcakes

These are pretty self-explanatory :)

MAKES HEARTS

MAKES SHAMROCKS

Gooey Cookies and Cream Double Chocolate Cake Bars

Source: Picky Palate

1 Devils Food Cake Mix
8 Tbsp (1 stick) unsalted
          butter, softened
1 large egg
1 1/2 cups chocolate chips
14 oz can sweetened
          condensed milk
14 Oreo cookies, broken
          into bite size pieces

*Makes about 12 bars

1. Preheat oven to 350F.
2. Line a 9 x 13 baking pan with tin foil sprayed with non-stick cooking spray.
3. Place cake mix, butter and egg into a large bowl, mixing to combine.
• Use your hands, it's much quicker
4. Press into prepared baking pan.
5. Top with broken pieces of Oreo cookies.
6. Pour sweetened condensed milk over cookies and top with chocolate chips.
7. Bake for 23-25 minutes, until cooked through.
8. Remove from oven
9. After 5 minutes of cooling, run a plastic knife around edges to loosen from pan.
10. Let cool completely, remove foil from pan, then cut into squares.

Chocolate Cupcakes with Chambord Chocolate Frosting (#33)

[ This is Cupcake #33 from Ming Makes Cupcakes ]

CUPCAKES
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk
3 T berry jam
3 tsp Chambord liqueur

1. Fix flour, cocoa, baking powder, baking soda, and salt.
2. In a separate bowl, cream butter and sugar on medium until light and fluffy.
3. Reduce speed to low and add vanilla and egg.
4. Add milk and flour mixture alternately while still mixing.
5. Mix in jam and liqueur.
6. Pour into lined cupcake pan.
7. Bake at 350F for 20 minutes, or until toothpick comes out almost clean.

FROSTING

1 stick butter

5 heaping Tbsp cocoa

1 lb confectioner's sugar

1 tsp vanilla

1/4 cup milk

1/8 cup Chambord

1. In a saucepan, melt butter at low temperature.
2. In a separate bowl, mix cocoa and sugar.
3. Add melted butter, vanilla, and milk and beat at low speed until mixed.
4. Mix in Chambord.
5. Frost cupcakes generously and top (or fill) with a dollop of jam.

Sparkly Fruit Gummies

 6 Tbsp unflavored gelatin (about 8 env.)
1 1/2 cups cold water
2 1/4 cups boiling water
6 cups sugar, plus extra for coating
Extract or flavored oil
Food coloring

1.  Line two 8x8 inch pans (or many small) with plastic wrap and spray with non-stick spray. Set aside.

2.  Sprinkle gelatin evenly over the cold water in a 6-quart pot. Let sit for 5 minutes, then add the boiling water. Stir until gelatin dissolves, then stir in sugar.

3.  Bring to a boil over medium-high heat and gently simmer for 25 minutes, stirring constantly, then remove from heat.

4.  Pour the mixture into the prepared pans and add flavors and colors as desired, or pour the hot mixture into a mixing bowl to color and flavor, then pour them into the pans.

5.  Cover finished containers with plastic and chill at least 4 hours or overnight.

6.  Lift plastic from pans, peel off candy, and turn onto a cutting board that's been sprinkled with sugar.

7.  Coat a sharp knife with cooking spray and cut candy into 1/2 inch cubes, roll them in sugar.

8.  Leave candies on parchment / foil / waxed paper at room temperature for one or two days to allow the outside to crystallize.

9.  Store in an airtight container for up to 3 weeks.

Vanilla Cupcakes with Strawberry Filling and Milk Chocolate Glaze

[ This is Cupcake #29 from Ming Makes Cupcakes ]

*Note: I am only posting this cupcake because I liked the glaze... and it's just store bought. Damn.

CUPCAKES
1 1/2 cup cake flour
1 1/2 tsp baking powder
1/4 tsp salt
1 stick room temperature butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup strawberry preserves

1. Mix flour, baking powder, and salt.
2. Beat in butter gradually.
3. Beat in sugar and mix thoroughly.
4. Beat in eggs, then vanilla and milk.
5. Fill cupcake liners 1/3 full.
6. Place a spoonful of preserves in the center.
7. Cover with batter.
8. Bake at 400F for 20 minutes, or until toothpick comes out almost clean.

FROSTING

1/2 stick butter

3 heaping Tbsp cocoa

1/2 lb confectioner's sugar

1/2 tsp vanilla

1/4 cup milk

1. Melt butter.
2. In a separate bowl, mix together cocoa and sugar.
3. Add melted butter, vanilla, and milk.
4. Beat at a low speed until mixed.
5. Dip cupcakes in glaze and top with chocolates.

Candy Spoons

*This recipe can be changed for any type of hard candy, any flavored oil/extract, and any color/tint you would like. Therefore this can be adapted for many occasions.
          **Just note that for the given recipe, it is naturally a golden color.
*Also if hard candy isn't your think, try just using chocolate!

1 cup sugar
1/2 cup light corn syrup
1/4 cup water
a few drops food coloring (optional)
sprinkles
small teaspoons

1. Line a baking sheet with foil or parchment paper.
2. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, water, and food coloring over medium high heat.
3. Cook, stirring to dissolve the sugar until it comes to a boil.
1. If you stop stirring before the mixture boils, crystallization may occur.
4. Reduce heat to medium-low and cook, swirling the pan occasionally but not stirring, until the mixture reaches 300F.
5. Remove from heat and dip spoons, holding them by the handles and coating as think as you would like.
6. Place rounded side down on your prepared baking sheet and decorate with sprinkles while they are warm and sticky.
7. Cool completely.

Gingerbread Cupcakes with Fluffy Cream Cheese Filling

[ This is Cupcake #24 from Ming Makes Cupcakes ]

CUPCAKES
1 1/2 cups flour
1 tsp baking soda
1 stick room temperature butter
1/2 cup dark brown sugar
3/4 tsp ginger
1 tsp cinnamon
pinch nutmeg
pinch salt
1/2 cup molasses
2 eggs
1/2 cup sour cream

1. Mix flour and baking soda.
2. In a separate bowl, beat together butter, brown sugar, ginger, cinnamon, nutmeg, and salt.
3. Beat in molasses, and then eggs one at a time.
4. Mix in sour cream until well-blended.
5. Pour into lined cupcake pan.
6. Bake at 350F for 30 minutes, or until toothpick comes out almost clean.

FILLING

4 oz. cream cheese

1/2 stick room temperature butter

1 1/2 cups confectioners' sugar

1 jar marshmallow fluff

1 tsp vanilla

1. Mix together cream cheese and butter until well-blended.
2. Add fluff and vanilla and beat until smooth.
3. Use knife o cut a cone shape from the top of the cupcake.
4. Trim the bottom, fill hole with filling, ad cover with remainder.
5. Frost with whipped cream or additional filling.

Oreo Pops

Oreo Cookies
16 oz white chocolate
sprinkles
lollipop sticks

1. Line a large baking sheet with wax paper and set aside.
2. Melt the chocolate in a large, wide heatproof bowl in the microwave until totally smooth.
3. Gently dip an Oreo into the chocolate, coating it completely.
4. Place the Oreo on the wax paper and gently wedge a popsicle stick between the cookies.
5. Let the white chocolate drip around the popsicle stick, it will hold the cookie up once it solidifies.
6. Place a cookie cutter on the cookie and scatter the sprinkles inside to fill out a shape.
7. Chill cookies for 2 hours, and serve.

Vanilla Almond Cupcakes with Maple Cream Cheese Frosting

[ This is Cupcake #27 from Ming Makes Cupcakes ]

CUPCAKES
1 cup cake flour
1/2 cup almond meal
1 1/2 tsp baking powder
1/4 tsp salt
1 stick room temperature butter
1 cup sugar
2 eggs
1/2 tsp vanilla
1/2 cup milk

1. Mix flour, almond meal, baking powder, and salt.
2. Beat in butter gradually.
3. Beat in sugar and mix thoroughly.
4. Beat in eggs, then vanilla and milk until just mixed.
5. Pour into a lined cupcake pan.
6. Bake at 400F for 20 minutes, or until toothpick comes out almost clean.

FROSTING

4 oz. cream cheese

1/2 stick room temperature butter

2 cups confectioners' sugar

1/4 cup maple syrup

1. Mix together ingredients with an electric mixer until smooth and creamy.
2. Frost cupcakes.
3. Drizzle with maple cream or maple syrup.

Candy Cane Heart Lollipops

12 large candy canes
120 candy melts, any color
6 tsp nonpareils (sprinkles)
colored icing (for decoration)
6 lollipop sticks

1. Cover counter top with parchment paper.
2. Unwrap candy canes and shape two together to form a heart.

• Repeat until 6 hearts have been formed.
3. Place a lollipop stick in between the bottom pieces of the heart, and up 1/2" to 1".
4. Using a large measuring cup with a handle, melt candy melts in the microwave according to the package directions.
5. Pour melted candy melts into the center of your heart and spread to the edges of the candy canes with the back of a spoon.
• Repeat until all 6 hearts are filled.
6. Add sprinkles and decorations that you want stuck in the candy melt.
7. Use colored icing to decorate as you please.
8. Allow the hearts to dry for 10 minutes or until the candy melts have dried solid.
• Do not place in the refrigerator or freezer as it will cause the candy canes to become sticky.

Sour Cream Raspberry Cupcakes with Cream Cheese Frosting (#25)

[ This is Cupcake #25 from Ming Makes Cupcakes ]

CUPCAKES
1 cup flour
1/2 tsp baking soda
pinch of salt
1 stick butter
3/4 cup sugar
1 egg
1/4 tsp vanilla
1/2 cup sour cream
1 1/2 cups raspberries

1. Mix flour, baking soda, and salt.
2. In a separate bowl, cream butter and sugar on medium speed until light an fluffy.
3. Reduce speed to low and add vanilla and egg.
4. Stir in sour cream.
5. Add flour mixture.
6. Stir in raspberries.
7. Bake at 350F for 20 minutes, or until toothpick comes out clean.

FROSTING

4 oz. room temperature cream cheese

1/2 stick room temperature butter

1/2 lb confectioner's sugar

1/2 tsp vanilla

1. Mix ingredients together by hand.
2. Once blended, whip with an electric mixer until fluffy.
3. Top with additional raspberries.

(Any) Shaped Whipped Cream

1 pint heavy whipping cream
1 tsp pure vanilla extract
1/2 cup sugar

1. Whisk cream, vanilla, and sugar together until stiff peaks form.
2. Transfer whipped cream to a shallow baking dish.
3. Smooth cream as much as possible.
4. Place the dish into freezer until firm.
5. Using a (shaped) cookie cutter, but out shapes.
6. Place hearts in hot chocolate!

Coffee Chocolate Cupcakes with Baileys Irish Cream Frosting (#24)

[ This is Cupcake #24 from Ming Makes Cupcakes ]

CUPCAKES
1/2 tsp baking soda
1/4 cup buttermilk (room-temperature)
3 heaping Tbsp cocoa
1 stick butter (8Tbsp)
1/2 cup coffee
1 cup sugar
1/4 tsp salt
1 egg
1/2 tsp vanilla

1. In a small bowl, dissolve baking soda in room-temperature buttermilk.
2. In a saucepan, melt butter and cocoa together at a low temperature.
3. When smooth, add coffee.
4. In a separate bowl, sift together sugar, flour and salt. 
5. Add cocoa mixture and egg and mix at a low speed.
6. Add buttermilk mixture and vanilla. Beat until smooth.
7. Bake at 350F for 20 minutes, or until inserted toothpick comes out clean.

ICING

1 stick butter (8 Tbsp)

4 cups confectioners' sugar

1/4 cup baileys

1 tsp vanilla

1 Tbsp milk

1 Tbsp coffee

1. Beat ingredients together until smooth.
2. Spread on cupcakes.

(Any) Shaped Baked Doughnuts

(any) shaped doughnut pan

2 cups cake flour

1 cup sugar

2 tsp baking powder

1/2 tsp ground nutmeg

1 tsp salt

3/4 cup milk

2 eggs

2 Tbsp unsalted butter - melted

1 tsp pure vanilla extract

1. Preheat oven to 375F.
2. Spray (shaped) doughnut pan with non-stick spray and set aside.
3. In a medium bowl, mix flour, sugar, baking powder, nutmeg, and salt. Stir in milk, eggs, butter, and vanilla. Mix until well combined
4. Fill each shaped well 2/3 full.
5. Bake for approx. 10-12 minutes or until the top of the doughnuts spring back when lightly touched.
6. Cool 5 minutes in pan.
7. Invert onto cooling rack and allow to cool completely
8. Decorate with glaze and sprinkles as desired.

Blueberry Cupcakes with Maple Brown Butter Frosting

[ This is Cupcake #19 from Ming Makes Cupcakes ]

CUPCAKES
1 1/2 cups flour
3/4 cup sugar
1/4 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter, melted
1 egg
3/4 cup buttermilk
1/4 cup milk
1 cup blueberries

1. Mix flour, sugar, baking soda, baking powder, and salt.
2. In a separate bowl, mix butter and egg lightly.
3. Add buttermilk and milk.
4. Add milk mixture to flour mixture. Mix until just blended.
5. Toss blueberries in a table spoon of flour and fold into batter.
6. Bake at 350F for 20 minutes, or until toothpick comes out clean.

ICING

1 stick butter

3 cups confectioner's sugar

1/4 cup milk

3 Tbsp maple syrup

1. In a saucepan, melt butter at medium temperature until golden brown.
2. In a bowl, add butter to sugar, then add milk and syrup.
3. Beat until smooth.

White Chocolate Raspberry Cheesecake

Makes one 9 inch cheesecake
[go here if you'd like to change the amount created]

CRUST

1 cup chocolate cookie crumbs
3 Tbsps white sugar
1/4 cup butter, melted
1 (10oz) package frozen raspberries

1. In a medium bowl, mix together cookie crumbs, 3 Tbsp sugar, and melted butter.
2. Press mixture into the bottom of a 9 in springform pan.

RASPBERRY

2 Tbsps white sugar
2 tsps cornstarch
1/2 cup water
2cups white chocolate chips
1/2 cup half-and-half cream

1. In a saucepan, combine raspberries, 2 Tbsp sugar, cornstarch, and water.
2. Bring to boil for 5 minutes, or until sauce is thick.
3. Strain sauce through a mesh strainer to remove seeds.
4. Preheat oven to 325F.
5. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

CHEESECAKE

3 (8oz) packages cream cheese, softened
1/2 cup white sugar
3 egs
1 tsp vanilla extract

1. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth.
2. Beat in eggs one at a time.
3. Blend in vanilla and melted white chocolate.

PUTTING IT TOGETHER

1. Pour half of the batter over crust.
2. Spoon 3 Tbsp raspberry sauce over batter.
3. Pour remaining cheesecake batter into pan, and again spoon 3 Tbsps raspberry sauce over the top.
4. Swirl the batter with the tip of a knife to create a marbled effect.
5. Bake for 55-60 minutes, or until filling is set.
6. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan.
7. Serve with remaining raspberry sauce.

Peanut Butter Cupcakes with Peanut Butter Frosting and Chocolate Ganache (#17)

[ This is Cupcake #17 from Ming Makes Cupcakes ]

CUPCAKES
1 cup flour
1 tsp baking powder
1/4 tsp salt
pinch of cinnamon
3/4 stick room temperature butter
1 cup peanut butter
1 cup brown sugar
1 tsp vanilla extract
1 egg
1/2 cup milk

1. Mix flour, baking powder, salt, and cinnamon.
2. In a separate bowl, mix butter, peanut butter, and brown sugar until blended.
3. Add vanilla and egg.
4. Add milk and flour mixture together alternately while still mixing.
5. Pour into lined cupcake pan.
6. Bake at 350F for 20 minutes, or until toothpick comes out clean.

GANACHE
3/4 cup chocolate chips
1/4 cup heavy cream

1. Melt chocolate and cream in a metal bowl set in simmering water.

FROSTING
1 cup peanut butter
1 1/2 tsp vanilla
2 1/2 cups confectioner's sugar
6 Tbsp milk

1. Beat peanut butter and vanilla until blended.
2. Add 3 Tbsp milk and sugar while beating.
3. Add the rest of the milk and sugar and beat until smooth.
• If needed, add a couple more Tbsps of milk.

Cupid's Crunch

1/2 to 2/3 cup popcorn kernels, popped (or 2 bags microwave popcorn)
12 oz bag Wilton candy melts (can be colored)
2 cups pretzels - broken into pieces
1+ cups M&Ms
Sprinkles, Nonpareils, candies, etc.

1. Pop the popcorn and pick out un-popped kernels.
2. Melt the candy melts at 30 second intervals in the microwave.
3. Combine broken pretzels and M&Ms into the bowl with popcorn.
4. Pour 1/2 the melted candy over the top of the mixture, and combine (2 rubber spatulas).
5. Spread mixture out on a sheet of wax paper and drizzle the remaining melted candy over the top.
6. Sprinkle the nonpareils and other candies over the mixture as well.
7. After the mixture dries, break into bits and either store in an airtight container (for about a week).
• You can also package them into treat bags!

Guinness Chocolate Cupcakes with Cream Cheese Fosting (#16)

[ This is Cupcake #16 from Ming Makes Cupcakes ]

CUPCAKES
1/2 cup Guinness
1 stick butter
3 Tbsp brown sugar
1/2 cup cocoa
1 cup flour
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1/3 cup sour cream

1. Simmer Guinness, butter, and brown sugar in saucepan until melted.
2. Add cocoa and whisk until smooth.
3. Remove from burner and cool slightly.
4. Mix flour, sugar, baking soda, and salt in a bowl.
5. In a separate bowl, mix egg and sour cream.
6. Add cocoa mixture and beat briefly.
7. Add flour mixture and beat briefly.
8. Pour into cupcake pan.
9. Bake at 350F for 20 minutes, or until toothpick comes out clean.

FROSTING

4 oz. room temperature cream cheese

1/2 stick room temperature butter

1/2 lb confectioner's sugar

1/2 tsp vanilla

1. Mix ingredients together by hand.
2. Once blended, whip with an electric mixer until fluffy.

Marshmallow Fondant

13.5 oz mini marshmallows
3 Tbsp water
2 cap-fulls of almond flavoring
almost 2 lb of confectioner's sugar

1. Melt the marshmallows and water in the microwave for 1 min 20 sec, stir and add flavoring.
• If you'd like it to have any coloring, do that now.
2. Pour 1 lb of confectioner's sugar into a well crisco-ed stand mixing bowl
3. Make a well and add the marshmallow mixture.
4. Mix with the dough hook on low until combined adding sugar as needed until the ball pulls away from the side of the bowl and is no longer sticky or crumbly.
• If you identically add too much sugar at once, just add teaspoons of water one at a time to get the proper consistency
5. Take fondant ball from mixing bowl, knead with well crisco-ed hands and counter until the texture is smooth and pliable.
• This is the time you can separate into sections and knead many colors into if you didn't want one batch of one color.
6. Wrap generously in plastic wrap then seal in zip lock back just to make sure. This will store at room temperature for 3-6 months.
7. Roll out and cut into shapes as needed, or form flowers and other decorations with it.

Red Devil's Food Cupcakes with Sour Cream Chocolate Frosting (#14)

[ This is Cupcake #14 from Ming Makes Cupcakes ]

CUPCAKES
1 1/2 cup cake flour
1 1/4 cup sugar
1/2 cup cocoa
1 tsp baking soda
1 tsp salt
2/3 cup shortening
1 cup buttermilk
1 tsp vanilla
1 tsp red food coloring
2 eggs

1. Mix flour, sugar, cocoa, baking soda, and salt.
2. Add shortening, buttermilk, vanilla, and food coloring.
3. Beat for two minutes at medium speed.
4. Add eggs and beat for two minutes.
5. Bake at 350F for 20 minutes, or until inserted toothpick comes out almost clean.

FROSTING

8 oz. semisweet chocolate

1 tsp expresso powder

1 cup room temperature sour cream

1/2 cup honey

1/2 tsp vanilla

1. Melt chocolate and espresso in metal bowl set in simmering water.
2. Let cool while mixing sour cream, honey, and vanilla in separate bowl.
3. Mix in chocolate slowly and stir well until blended.

Homemade Valentine's Day Gummies

3oz package of flavored
     gelatin (jello)
2 small packets of
     unflavored gelatin
1/3 cup water
silicone ice cube trays or
     plastic candy molds

1. Pour 1/3 cup cold water, unflavored gelatin, and flavored gelatin into a saucepan.
2. Stir slightly and let the mixture sit for 10 minutes (no heat).
3. The mixture will look very grainy and crystal-like.
4. Heat the saucepan and mixture on medium for 5 minutes or until the crystals are dissolved.
5. Once everything is dissolved, you can let the mixture cool a little, but not too much.
6. Pour the mixture into a measuring cup for easy pouring.
7. Pour the mixture into your molds.
8. Let the gummies "gel" by letting them cool for 20-30 minutes.
9. Remove the gummies from your molds, they should not rip easily.

Chocolate Cupcakes with Chocolate Ganache and Cream Filling (#11)

[ This is Cupcake #11 from Ming Makes Cupcakes ]

CUPCAKES
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk

1. Mix flour, cocoa, baking powder, baking soda, and salt.
2. In a separate bowl, cream butter and sugar on medium until light and fluffy.
3. Reduce speed to low and add vanilla and egg.
4. Add milk and flour mixture alternately while still mixing.
5. Pour into lined cupcake pan.
6. Bake at 350F for 20 minutes, or until toothpick comes out almost clean.

ICING

3/4 cup chocolate chips

1/4 cup heavy cream

1. Melt chocolate and cream in metal bowl set in simmering water.
2. When smooth, spread on top of cupcakes.

FILLING

1 stick room temperature butter

2 1/2 cups confectioner's sugar

1/4 cup milk

1/2 tsp vanilla

a dash of almond extract

1. Beat butter until smooth.
2. Add sugar, milk, vanilla, and almond extract.
3. Beat until spreadable.
4. Use a knife to cut a cone shape from the top of the cupcake,
5. Trim the bottom, fill hole with cream and cover with remainder.

Flower Pins for Bulletin Boards

Silk Flowers
     -  These are easy to find
         at the dollar store
         in boquets or in leis
Push pins
Glue

1. Disassemble the product of your choice, and separate out the individual flower layers.
2. Apply a dab of glue to the back side of a push pin.
3. Add one petal, another dab of clue, another petal, etc. until you're satisfied with your finished product.
4. Hold the petals in place of the pack of the pin until the glue dries.

Apple Cupcakes with Caramel Frosting (#10)

[ This is Cupcake #10 from Ming Makes Cupcakes ]

CUPCAKES
1 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
pinch of cloves
1 cup sugar
1 egg
1/4 cup oil
2 cups peeled, diced apples

1. Mix flour, baking soda, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, beat together sugar, egg, and oil.
3. Add apples.
4. Add flour mixture and beat until smooth.
5. Bake at 350F for 30 minutes, or until inserted toothpick comes out clean.

ICING

1/2 stick butter

1/2 cup brown sugar

1/4 cup heavy cream

1 tsp vanilla

1. Melt butter, sugar, and heavy cream in saucepan over medium heat.
2. Bring the mixture to a boil, then reduce to a simmer.
3. Continue cooking and stirring for 5 minutes.
4. Remove from heat and add vanilla.
5. Frost cupcakes once cooled.

Make You Own Envelopes

Chocolate Cupcakes with Mint Marshmallow Frosting (#8)

[ This is Cupcake #8 from Ming Makes Cupcakes ]

CUPCAKE
1 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk

1. Mix flour, cocoa, baking powder, baking soda, and salt.
2. In a separate bowl cream butter and sugar on medium until light and fluffy.
3. Reduce the speed to low and add vanilla and egg.
4. Add milk and flour mixture alternately while still mixing.
5. Pour into lined cupcake pan.
6. Bake at 350F for 20 minutes, or until toothpick comes out almost clean.

ICING

1 1/2 cup marshmallow cream

1/2 stick room temperature butter

2 tsp peppermint flavor

chocolate chips

1. Whisk together marshmallow and better. 
2. Add peppermint and mix until well blended.
3. Spoon a small scoop on top of each cupcake
4. Frosting will drip over edges.
5. Top with chocolate chips.

"Stained Glass" Votive Holders

SUPPLIES
Tissue Paper (any colors you want)
Mod Podge (matte finish) - In a pinch, you can use school glue
Paintbrush
Scissors
Glass containers to fit your candles
Paper punches in various shapes
Q-tips
DIRECTIONS

1. Cut out the tissue paper shapes that you want. Punch out quite a bit, you can always do more later if you didn't cut enough.
2. Water down some Mod Podge (not super drippy, but thinned-out).
3. Start putting your tissue paper shapes onto the glass using your paintbrush.

• Tissue paper is so thin you can pick up the pieces with the wet paintbrush.
• You can brush Mod Podge onto glass first, then stick the paper shapes, just brush over the shapes again afterward so they are saturated.
• Tissue paper rips easily so do not be rough, take your time and brush gently.
• You can overlap shapes if you prefer.
1. Once you are done decorating the glass, set it aside to dry.
2. Once dry, any areas not covered with tissue paper will look frosted.
• If you'd prefer the areas to be clear, simply dip a Q-tip in hot water and carefully scrub off the Mod Podge.
3. Place a candle into your glass container, and enjoy.

[ source ]