My son and I love to experiment with cupcakes. We make up our own toppings and fillings. Most of the time, we buy a box of Duncan Hines Moist Cupcake Mix and then make up the rest as we go along. Sometimes we add a little applesauce or sourcream to add extra moistness. We like our cupcakes to melt in our mouths.
Recently we made two variations from the same batch of cupcakes.
Variation #1 A Very Berry Dream
We used a French Vanilla cupcake mix and followed the directions on the back of the box. (The box cost around $1 with coupon) Once we baked the cupcakes and let them cool a little, I used a medicine dropper (the kind you push the stopper through) to fill the insides of the cupcake with raspberry creme. (We used raspberry and cheesecake pudding) On top of the cupcakes, I shifted a little powered sugar and added raspberries and/or blackberries on top. The results: a super moist, but not too sweet reward.
Variation #2 Sweet White Chocolate Madness
Same cupcake mix, except in this batch we added some white chocolate chips (not too many) to the batter. While the cupcakes were cooling, I melted some white chocolate chips in a pan. (Be careful, chocolate is easy to burn which ruins the flavor.) Once melted, I spread a very thin layer of the melted white chocolate onto the cupcake. I placed the cupcakes in the refrigerator and let the chocolate re- harden. The results: Super sweet, very decadent, stick to your roof-of-your-mouth-explosion-of-sweetness. Paired with a cappuccino, this cupcake is vice worthy.
note: we added Reese's mini peanut butter cups on top of this cupcake
