Preheat oven to 375\u00b0F.
Blend first 4 ingredients together with mixer.
Stir in mini chocolate chips.
Pour into mini cupcake papers.
Bake for approximately 15-20 minutes.
Refrigerate.
Enjoy!
hocolates into center of each cupcake. Spread plain buttercream over remaining
). Grease one 24-cup mini muffin tin and one 12
175 degrees C). Line 12 cupcake cups with paper liners. In
00b0F. Line a 24 cup mini cupcake pan with paper liners. Cream
ups of four 24-cup mini cupcake pans with paper liners. Sift
o 350 degrees.
Line mini muffin pans with liners.
Take cookie dough and roll into balls.
Place in mini cupcake liners.
Place liners in cupcake or mini muffin pans.
Bake at 350\u00b0 for 10 minutes or until brown.
Immediately push peanut butter cup down in center.
Let cool.
Line muffin tins with 21 cupcake liners and lightly coat with
Put vanilla wafer in bottom of mini cupcake holders.
Soften cream cheese to room temperature.
Mix all ingredients with mixer. Pour into cupcake holders with wafer.
Bake at 300\u00b0 on a cookie sheet for 20 minutes.
Makes 24.
Top with strawberry slices, pineapple slices or kiwi slices.
Place one vanilla wafer in each liner, if using cupcake size. Split wafer, if using mini cupcake size.
Mix cream cheese, vanilla and sugar.
Spoon over wafers.
Bake at 325\u00b0 for 25 minutes.
Top with choice of fruit, preserves, nuts or chocolate.
Place cupcake liners in muffin tins.
Place a vanilla wafer in the bottom of each cupcake liner.
Mix remaining ingredients except pie filling until smooth.
Fill cupcake liners 2/3 full.
Bake at 375\u00b0 for 15 to 20 minutes.
Cool.
Place spoonful of pie filling on each.
Keep refrigerated.
o 350\u00b0F Prepare the mini muffin pans by inserting the
o 325 degrees and place cupcake liners in muffin pans. Spray
Use mini cupcake pan.
Mix and cook in greased mini muffin pan.
Combine butter, peanut butter and white and brown sugars.
Add egg and vanilla. Mix in flour, baking soda and salt.
Mix well. Form into tiny balls and place individual balls in mini cupcake pans. Bake in oven at 350\u00b0 for 12 minutes.
Remove from oven. While still hot,
press mini peanut butter cup (foil removed) in each hot cookie.
ieces to use in other recipes.) Use a spoon to scoop
Cream sugar, brown sugar, margarine, egg, peanut butter and vanilla until creamy.
Then add flour, soda and salt.
Stir until smooth.
Roll into 36 balls.
Place in mini-cupcake tins.
Bake at 350\u00b0 for 8 to 10 minutes.
When they come out of oven, put mini-peanut butter cup in each muffin tin.
Cool completely.
Take out of tins.
Makes 3 dozen.
ups, or line with mini cupcake paper liners; set aside.
Preheat oven to 375 degrees F.
In a small bowl, combine hash browns and vegetable oil.
Using a mini-cupcake pan (spray first), fill 12 mini-cups with hash brown mixture, about halfway up. Cook for 20 minutes in oven.
Remove from oven and add bacon and half of the cheese, enough to cover the hash browns.
Pour eggs into each one until it is even with the top.
Add other half of the cheese, then cook for 15 minutes, or until slightly brown on top.
Allow to cool for 5 minutes, then remove from pan and enjoy!