In a large bowl, combine cake mix, butter, eggs, and milk until just combined. Evenly divide batter into prepared pan. Bake for 21–23 minutes, or until a tooth pick inserted in the center comes out clean. Cool completely.

For the mascarpone cream:
In a large bowl, combine mascarpone cream, powered sugar, and vanilla. Using an ice cream scoop, place one scoop on top of each cupcake.

For the frosting:
In a large bowl, cream butter until light and fluffy. Stir in cocoa powder. Gradually add powdered sugar a little a time. Add heavy cream as needed to reach your desired consistency.

Pipe (I used a Wilton 1 M tip), or spread frosting onto cupcakes. Garnish with chocolate chips and half a cannoli, if desired.

Use any baking dish or a mold you like. We decided to use a silicone muffin tray to form a nice looking “cups”. Fill each cup, but not entirely, leave a little space for the chocolate topping. Gently press the dough across each cup. When done, add 5-6 peanuts on the top of each cup, but press them into the dough. Let the cups cool in the fridge for at least 10 minutes.

For the topping, prepare a double boiler. Add the topping ingredients into a bowl and put the bowl over a pot with boiling water (double boiler) until it’s completely melted. Stir well. Pour the chocolate topping over the peanut butter layer. Refrigerate for at least 1 hour. Keep in fridge while not eating.

Serve and enjoy the way you like!

In a large mixing bowl, add the all-purpose flour, sugar, baking soda, and salt. Whisk to combine.

Make two small holes and one large hole in the dry mixture. Pour the vanilla extract into one small hole, the apple cider vinegar into the second small hole, and the grape seed oil into the largest hole. Add water to the mixture and stir to fully combine.

Fold in the rainbow sprinkles. Evenly add the cake batter into the 12 cupcake liners.

Bake for 18 to 20 minutes, or until fully cooked through. Let cool on a wire rack completely.

While the cupcakes are cooling, we are going to make the frosting. In a large mixing bowl, add the butter. Using a hand held mixer, whisk the butter until it looks like whipped cream.

Add the powdered sugar add whisk again until well combined, and it looks like sand.

Add the vanilla extract and almond milk, and whisk for a final time until well combined and it looks like butter frosting.

Place frosting into an icing piper or makeshift plastic zip lock piper with the corner cut off. Frost the cooled cupcakes evenly and add some extra sprinkles to the top. Enjoy!

To make the blackberry syrup, puree your blackberries, lemon juice and water using a food processor or an immersion blender. Then strain the berry mixture through a fine sieve into a small saucepan. Removing all of the seeds and pulp. Then add 1/4 cup of sugar to your blackberry juice and heat your berry mixture over medium high heat. Stir the berry juice frequency as it reduces down to a thicker berry syrup. Reduce the syrup down to about 1/4 cup. Allow the syrup to cool before adding it to the buttercream.

To make the blackberry buttercream, add the butter and salt to a large bowl. Using a stand or hand mixer beat the butter and on medium speed for a minute. Then add in the vanilla, lemon juice, blackberry syrup, milk and gradually add in your powdered sugar a few cups at a time. Beat your butter cream well over medium speed until the powdered sugar is well incorporated and your icing is light and fluffy.

For a bakery styled finish, use a pastry bag with a large star tip. Pipe a swirl starting around the outside edge of the cupcake and finish the swirl with a second circular motion in the middle. Add a sprig of mint and a blackberry or two for a pretty finish.

For the vanilla buttercream:
Cream butter until light and fluffy. Stir in vanilla and salt. Add powdered sugar a little at a time, mixing until well combined. Add heavy cream as needed to reach desired consistency.

Divide frosting. Dye about 1/2 of the frosting pink with 3-4 drops of pink gel food coloring.

For the chocolate buttercream:
Cream butter until light and fluffy. Stir in vanilla, cocoa powder, and the salt. Stir in powdered sugar a little at time. Add heavy cream as needed.

To assemble:
Cut vanilla wafers in half. Cut each half into a cone shape with a tapered point at the end.

Frost each cupcake with a small amount of vanilla frosting. Place a vanilla wafer cone in the middle of each cupcake. Pipe a swirl of frosting for the ice cream scoop. Pipe 4-5 rosettes at the bottom of the swirl. Alternate between pink and chocolate frosting.

Top each cupcake with some sprinkles, and one gummy cherry.

In a medium bowl, combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.

In a large bowl, beat eggs, sugar and brown sugar. Mix in oil, vanilla, carrots and pineapple. Add flour mixture to wet mixture and stir just until combined and evenly moistened. Fold in 1/2 cup walnuts.

Fill cupcake baking cups about 3/4 full. Bake 25–30 minutes.

Melt chocolate chips in microwave according to package instructions. Allow to cool slightly as you do not want it melting your butter or cream cheese.

In a stand mixer, beat cream cheese and butter until smooth. Mix in white chocolate. Gradually add powdered sugar until icing is creamy.

Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts.

Note: This is a small batch recipe that makes 12 cupcakes.

Place bananas and pineapple in blender or food processor and blitz until crushed (not entirely smooth) takes a few seconds, pour into a large bowl and stir in the melted coconut oil and yoghurt. Now stir in the coconut sugar, eggs, vanilla essence, baking soda, salt, cinnamon and nutmeg.

Gently stir in the flour until just combined, don’t over mix. Spoon the batter into the cupcake liners—this is the messy part, but it’s so worth it!

Bake in the centre of the oven for 18—20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the oven and allow to cool completely on a wire rack before glazing.

For the glaze:
In a small bowl, stir the yoghurt, honey and coconut oil together. Drizzle over the cooled cupcakes and enjoy.

Note: The ripeness of the bananas will determine the sweetness of this cake—if you don’t have very ripe bananas, add an extra 1/4 cup of coconut sugar.

Whisk caster sugar, dairy free spread and peanut butter. Beat in eggs one at a time. Fold in gluten-free flour.

Fill each muffin case 3/4 full with batter. Drop some raspberry jam on top of each muffin.

Bake for 25 minutes.

In a medium bowl, combine cocoa powder and chopped chocolate. Pour in hot water and whisk until smooth. Cool.

In a large bowl, combine oil, eggs, vinegar, and vanilla. Pour in chocolate mixture. Stir in sugar, salt, and baking soda. Gradually add flour a little at a time until just combined. Do not over mix.

Fill prepared liners about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool.

For the marshmallow frosting:
Bring a large sauce pan of water to a gentle simmer. In a large bowl, combine sugar, egg whites, cream of tartar, and vanilla. Set bowl over sauce pan and stir until mixture reaches 160ºF.

Remove from heat and beat for 12–16 minutes or until stiff peaks form. Pipe onto cupcakes, and refrigerate for at least 30 minutes.

For the chocolate coating:
In a microwave safe bowl, combine chocolate and vegetable oil. Heat for 1–2 minutes, stirring frequently until smooth.

Quickly dip and remove cupcake. Allow cupcakes to set for about 15 minutes. Place in the fridge for at least 30 minutes uncovered, and then cover. Store in the refrigerator.