Banana sour cream cupcakes

1 pkg yellow cake mix
3 eggs
1 c mashed ripe bananas (about 3)
1 c sour cream
1/4 c oil
1 8 oz package cream cheese, softened
1 stick (1/2 c) butter, softened
1 pkg (16 oz or about 4 c) powdered sugar
1 c walnut peices, finely chopped

Directions:
heat oven to 350. Beat cake mix, eggs, bananas, sour cream and oil with mixer on low until moistened. beat on medium 2 minutes.
Bake 18-22 minutes or until toothpick comes out clean.
beat cream cheese and butter with mixer on medium until blended. gradually add sugar, beat well after each addition.
frost cupcakes, then top with walnut peices.

Cream Filled Cupcakes

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

For filling:
1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Kiss Kiss Cupcakes

3 1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped
1 (16 ounce) container fudge frosting

DIRECTIONS
In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.
Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.
Bake at 375 degrees F. for 20-25 minutes or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

Chocolate CandyCane Cupcakes

5 squares Baker's semi sweet chocolate, divided
1 pkg (2 layer size) chocolate cake mix
1 pkg (3.9 oz) chocolate pudding mix
4 eggs
1 c sour cream
1/2 c oil
1/2 c water
6 small candy canes, crushed
1 tub cool whip, thawed

heat oven to 350. chop 4 chocolate squares, set aside. beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low until moistened. beat med speed 2 min. stir in chopped chocolate and 2 T candy. spoon into about 30 cupcake tins.
bake 20 to 30 min. frost with cool whip. melt remaining chocolate and drizzle over cupcakes. sprinkle with more candy cane dust if desired.

Banana Cupcake with Caramel Buttercream frosting

3 c sifted flour
1 1/2 t baking soda
3/4 t baking powder
3/4 t salt
1 t ground cinnamon
6 oz (1 1/2 sticks) unsalted butter, softened
1 1/2 c packed light brown sugar
3 eggs
4 bananas, mashed, plus sliced bananas for garnish
3/4 c buttermilk
1/2 t vanilla extract
1 c chopped pecans

oven at 350. cream butter and sugar with mixer until fluffy. add eggs one at a time mixing after each. reduce speed to low, and add remaining wet ingredients (bananas, buttercream, vanilla) add dry ingredients, except pecans, in 3 sections, mixing well after each. stir in pecans. cook cupcakes about 20 minutes.

Buttercream Frosting:

1 c plus 2 T sugar
1/4 c water
1/4 c heavy cream
12 oz (3 sticks) unsalted butter, softened
4 large egg whites, room temperature
1 t vanilla extract

bring 1/2 c plus 2 T sugar and the water to a boil in saucepan. wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. cook, undisturbed, until caramel is dark amber. remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. let cool and frost cupcakes.

Cinnamon Mocha Cupcakes

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
14 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons 1% buttermilk
1 cup prepared chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water

DIRECTIONS
In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Place the frosting in a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes