TOASTER OVEN CUPCAKES RECIPES

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CLASSIC CHOCOLATE CUPCAKES FROM SCRATCH | MY CAKE SCHOOL



Classic Chocolate Cupcakes from Scratch | My Cake School image

These decadent scratch chocolate cupcakes are so moist and taste fantastic with all sorts of frostings from vanilla buttercream to mint chocolate chip, coconut, or chocolate!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 13

1 cup (2 sticks) (226g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs
1/4 cup (54g) vegetable oil
2 3/4 cups (322g) all purpose flour
1 cup (82g) unsweetened cocoa powder, sifted (don't skip the sifting)
2 teaspoons (10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220g) hot coffee, it can be instant or brewed (coffee does need to be hot)
cupcake liners

Steps:

  • Preheat oven to 350 degrees. (If making a cake rather than cupcakes, grease and flour three 8 inch cake pans). In a separate bowl, add the flour, sifted cocoa, baking soda, baking powder and salt. Whisk to blend and set aside.
  • In the bowl of your mixer, beat the softened butter on medium speed until light and creamy. Add the oil and vanilla. Gradually add the sugar and mix until light and fluffy, approximately 4 to 5 minutes. Add the eggs 1 at a time, mixing after each egg just until the yellow disappears. Scrape down the sides and bottom of the bowl as needed.
  • Mixing on medium speed, alternately add the flour mixture and milk to the sugar mixture, beginning and ending with the dry ingredients. (3 additions of dry ingredients and 2 additions of milk)
  • Add the cup of hot coffee at this time. The batter will be very thin. Don't worry this is how it should be.
  • Pour into 3 prepared 8 inch pans. Bake at 350 degrees for 30 to 35 minutes. Check for doneness at 30 min. by putting a toothpick in the center of the cake. If it comes out clean or with only a few drums attached, it is done.
  • Makes 9 cups of batter
  • FOR CUPCAKES: Bake at 350 degrees for 18 to 20 minutes. The recipe will make 2 dozen plus cupcakes

CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM



Chicken Pot Pie Crescent Cups Recipe - Pillsbury.com image

Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.

Provided by Pillsbury Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 4

1 cup frozen mixed vegetables, thawed
1 cup chopped deli rotisserie chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet

Steps:

  • Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. In medium bowl, mix vegetables, chicken and soup.
  • On large cutting board, unroll dough sheet; cut into 8 squares with sharp knife or pizza cutter. Line each muffin cup by pressing 1 dough square in bottom and up side of cup. Divide vegetable and chicken mixture evenly among dough-lined cups (about 1/4 cup each).
  • Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.

Nutrition Facts : Calories 170 , CarbohydrateContent 18 g, CholesterolContent 20 mg, FatContent 1 , FiberContent 0 g, ProteinContent 8 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 3 g, TransFatContent 0 g

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CHICKEN POT PIE CRESCENT CUPS RECIPE - PILLSBURY.COM
Your family will love these miniature chicken pot pies, made easy with refrigerated crescent dough. Serve them with a fresh green salad.
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Total Time 35 minutes
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  • Bake 14 to 18 minutes or until dough is deep golden brown and mixture is heated through. Cool 5 minutes in pan; remove from pan with metal spatula.
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