Choco Cherry Pie Cupcakes

Here’s the recipe of the cupcakes I featured for this week’s Wordless Wednesday.  Have a terrific weekend everyone!

For this recipe you will need:

• 1 (18.25 ounce) package chocolate cake mix
• 1 1/3 cups water
• 1/2 cup vegetable oil
• 3 eggs
• 1 (21 ounce) can cherry pie filling
• 1 (16 ounce) can vanilla frosting

Directions:

In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Set remaining pie filling aside. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate or another use.

Chocolate Cannoli Cake

Ingredients:

• 1 box (18.25 oz.) devil’s food chocolate mix
• 1/2 cup unsalted butter, melted
• 1/3 cup orange-flavored liqueur
• 2 teaspoons grated orange zest, divided
• 16 0z. mascarpone cheese
• 3/4 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted hazelnut, ground

Directions:

1)  Heat oven to 350ºF.  Prepare cake mix according to package directions, substituting butter for oil and omitting 1/3 cup water.  Stir in liqueur and 1 teaspoon zest.  Divide batter between 2 greased 9″ round cake pans.

2)  Bake 25 minutes, or until toothpick inserted in cakes comes out clean.  Let cool completely.

3)  With electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 minutes, or until spreadable.  Fold in hazelnuts.  Fill and frost cake with mixture.

Double-Chocolate Venetian Cake

For this recipe you will need:

• 1 box (18.25 oz.) chocolate cake mix
• 1 tablespoon espresso powder
• 2 boxes (2.7 oz. each) instant French vanilla mousse mix
• 1/2 cup almond-flavored liqueur
• 1 1/4 cups heavy cream, boiling
• 8 oz. chopped dark chocolate

Directions:

1)  Heat oven to 350°F.  Prepare cake mix according to package directions; stir in espresso powder.  Divide batter evenly among 3 greased, floured 9″ round baking pans.  Bake 18 minutes or until inserted toothpick comes out clean.  Let cool in pans 5 minutes.  Invert cakes onto rack; let cool completely.

2)  Prepare mousse mix according to package directions, reducing milk to 1 1/2 cups; add liqueur.  Spread mixture between cake layers and use to frost cake.  Chill 20 minutes.

3)  Place cake on rack set in jelly-roll pan.  In bowl, pour cream over chocolate; let sit 1 minute.  Stir until smooth; pour over cake.  Chill 2 hours.

4)  Serve and enjoy.

Chocolate Canoli Cake

If it’s an easy-to-make  dessert you’re looking for, this one’s highly recommended.

For this recipe you will need:

• 1 box (18.25 oz.) Devil’s chocolate cake mix
• 1/2 cup unsalted butter, melted
• 1/2 cup orange-flavored liqueur2 teaspoons grated orange zest, divided
• 16 oz. mascarpone cheese
• 1 cup heavy cream
• 3/2 cup confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup toasted hazelnuts, ground

Directions:

1)  Heat oven to 350°F.  Prepare cake mix according to package directions, substituting butter for oil and omitting 1/3 cup water.  Stir in liqueur and 1 teaspoon zest.  Divide batter between 2 greased 9″ round cake pans.

2)  Bake 25 minutes, or until toothpick inserted in cake comes out clean.  Let cool completely.

3)  With electric mixer on medium speed, beat remaining zest and next 4 ingredients 4 minutes, or until spreadable.  Fold in hazelnuts.  Fill and frost cake with mixture.

Lemon Cake Custard

For this recipe you will need:

• 3 eggs
• 1 cup sugar, divided
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1-1/4 cups milk
• 1/3 cup lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon grated lemon peel

Directions:

1)  Separate eggs and let stand at room temperature for 30 minutes.  In a large bowl, combine 1/2 cup sugar, flour and salt.  Stir in the milk, lemon juice, butter and lemon peel.  Beat egg yolks; add to lemon mixture.

2)  In a small mixing bowl, beat egg whites on medium speed until soft peaks form.  Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff peaks form and sugar is dissolved.  Fold into lemon mixture.

3)  Spoon into 6 greased 8-oz. ramekins.  Place in a 13-in. x 9-in. x2 in. baking pan.  Add 1 in. of hot water to pan.  Bake, uncovered, at 350º for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Serve immediately or chill.