Heavenly Chocolate Cupcakes with Cream Cheese Frosting

Ingredients


Cake

• 2 1/2 C Flour
• 2 1/2 C Sugar
• 1 1/4 C Cocoa powder
• 2 1/2 Teaspoons Baking Powder
• 1 1/4 Teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 large Eggs, plus one yolk
• 1 1/4 C Buttermilk
• 3/4 C Warm Water
• 1/2 C plus 2 Tablespoons Canola Oil
• 1/4 C Spiced Rum
• 1/4 C Whiskey
• 1 1/4 Teaspoon Vanilla

Frosting

•  1 C Butter (room temperature)
• 1 1/2 C Cream Cheese (room temperature)
• 2-4 Cups icing sugar
• 1 teaspoon vanilla

Directions

Cake: 

Preheat oven to 350F and line two muffin tins with cupcake liners.  Sift dry ingredients into mixer bowl, then add remaining ingredients and mix on low for 2-4 minutes.  Fill cupcake liners 3/4 full, since the batter is quite runny it is best if you use a measuring cup and spoon.  Bake for 23 minutes.  

Place on cooling rack for 30 minutes.

Icing:

In mixer blend butter and cream cheese until smooth.  Slowly start adding in icing sugar 1/2 cup at a time.  Add in vanilla and beat until everything is well mixed.  Transfer into a Ziploc freezer bag and cut the tip to decorate, or use spatula.  

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If making nests you will also need 4 cups of unsweetened coconut. Place in frying pan and cook on med-high heat until browned.  

Place coconut on iced cupcake in shape of a nest and place three Cadbury Mini Eggs in center of the nest.  

Voila perfect Easter dessert! Enjoy!

Mexican Stuffed Poblano Peppers

Ingredients


Rice Mixture

• 2 T butter
• Can of diced tomatoes (14oz)
• 1 1/2 C of wild rice
• 1/2 C onion
• 1/2 C green pepper
• 1 clove of garlic
• 1 t chili powder
• 1/2 t cumin
• 1C water

Ground Beef Mixture

• 1/2 lb ground beef
• 1/4 C onion
• garlic
• chopped up jalapeno cheddar smokey
• 1C mushrooms
• 2 T adobe sauce (from chipotle peppers)

Other

• 1 Can black pinto beans
• 6-8 Poblano peppers
• Jalapeno cheese

Rice Directions:  In a pot melt butter, add in onion, garlic, green pepper, and rice saute until the vegetables are just cooked and the rice is browned.  Add in diced tomatoes, chili powder, cumin, and water, bring to a boil then reduce to simmer and let cook for 25-30 minutes.

While rice is cooking prepare the beef mix.

 

Beef directions: Add ground beef, onion, mushrooms and smokey to a frying pan and saute until the meet is about 90% cooked.  Remove from heat, separate the mixture from the fat by transferring with a slotted spoon into a new bowl.  Add in drained beans.  When rice mixture is finished combine with the meat

Preheat oven to 400F

Wash poblano peppers and cut in half lengthwise.  Remove seeds.  Start stuffing the rice/beef mixture into the pepper, add a light layer of cheese, more rice/beef mixture and top off with a thicker layer of cheese. 

Wrap individual peppers in tin foil and place on a cookie sheet.  Cook for 15-20 minutes.  Remove from tin foil and bake the top layer so the cheese gets really gooey and slightly crispy.

Let sit for a couple minutes then serve with fresh guacamole and salsa.