Chocolate Cupcakes

2 sticks unsalted butter
2 c light brown sugar
4 large eggs
6 oz unsweetened chocolate
2 c all-purpose flour
1 tsp baking soda
3 c skim milk
1 T white vinegar
1 tsp vanilla extract

Melt unsweetened chocolate in double boiler and cool for 15 minutes.
Cream together sticks butter and light brown sugar.
Add eggs one at a time.
Add cooled chocolate.
Alternate flour and baking soda with milk, vinegar, and vanilla extract.
Bake 24 cupcakes at 350F for 20-25 minutes.

Red Velvet Cupcakes

2.5 c all-purpose flour
1.5 c granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 c vegetable oil
1 c buttermilk
2 large eggs
2 T red food coloring
1 tsp white vinegar
1 tsp vanilla extract

Sift together flour, sugar, baking soda, salt, and cocoa powder.
Gently beat down the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Add dry ingredients to wet mix.
Bake 24 cupcakes at 350F for 20-25 minutes.

Lemon Cupcakes

3 c all-purpose flour
.5 tsp salt
2 sticks butter (room temp)
2 c granulated sugar
4 eggs
1 tsp vanilla extract
2 T lemon zest
1 c milk
2.5 T lemon juice

Cream butter and sugar together.
Sift flour and salt together.
Beat eggs into butter and sugar one at a time, add vanilla extract and lemon zest.
Alternate in the dry mix and milk. Add the lemon juice.
Bake 30 cupcakes at 375F for 17 minutes.

Peanut Butter Nougat

1 c light corn syrup
.5 c water
1.5 c sugar
1 egg white
.75 c peanut butter

Heat corn syrup, water, and sugar together in saucepan to softball stage (246 degrees F).
Whip egg white until stiff peaks form.
Slowly drizzle hot syrup mix into whipped egg white. Whip an additional 2-5 mins.
Add peanut butter to mix and turn out into wax-paper lined pan.
Cool in refrigerator until stiff (will be gooey, not solid).

Caramel Cupcakes

1.5 c all-purpose flour
1 tsp baking powder
1 stick butter (room temp)
1.125 c light brown sugar
2 eggs
1 tsp vanilla
.5 c milk
.5 T vinegar

Cream butter and sugar together. Add eggs.
Sift flour and baking powder together.
Add flour mix and milk to butter by alternating each until all are mixed together.
Add vanilla and vinegar.
Bake 15 cupcakes at 325F for 20-25 minutes.