Chocolate Chip Cookie Dough Cupcakes

Makes 2 dozen cupcakes.

• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup butter, softened
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup miniature semisweet chocolate chips
• 1 (18.25 ounce) box yellow cake mix
• 1 1/3 cups water
• 1/3 cup canola oil
• 3 eggs

Directions:
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Peanut Butter Cupcakes

Makes 2 dozen cupcakes.

• 2 cups brown sugar
• 1/2 cup shortening
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Red Velvet Cupcakes

Makes 2 dozen cupcakes.

• 1 (18 ¼ ounce) package yellow cake mix
• 2 tablespoons unsweetened baking cocoa
• 5 large eggs
• ½ cup vegetable oil
• 1 cup buttermilk
• 2 (1 ounce) bottles red food colouring

Directions:
Set oven to 350 degrees. Line 24 regular-size muffin tins with paper or foil liners. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally. Spoon the batter evenly between the muffin tins about two-thirds full. Bake according to package directions for cupcakes. Remove from the pans immediately and cool on wire racks.