DC CUPCAKE RECIPES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
• Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
• Sprinkle chocolate chips on top of each cupcake. Store loosely covered.

Steps:

• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook Italian sausage over medium-high heat 5 to 7 minutes, stirring frequently, until cooked through. Drain; cool 5 minutes.
• In medium bowl, mix 1 1/2 cups of the cheese, the Italian sausage, pepperoni, onion, bell pepper and pizza sauce.
• Unroll dough on cookie sheet; press into 15x12-inch rectangle. Top one half lengthwise with Italian sausage mixture to within 1/4 inch of edges.
• Fold dough in half lengthwise to enclose filling, pressing to seal on each side. Poke all over with fork. Sprinkle with remaining 1/2 cup cheese.
• Bake 18 to 23 minutes or until deep golden brown. Cool 5 minutes. Serve with additional pizza sauce.