For my sister's 40th birthday party last weekend, I made 4 different kinds of mini cupcakes for a total of around 200 mini cupcakes all told. That's a lot! They all got eaten, too.

 
chocolate mint cupcakes


The 4 kinds were:
CHOCOLATE MINT
ORANGE
COCONUT GINGER
MOCHA



toasted coconut ginger cupcakes


Not wanting to be boring, I wanted to make the four varieties, but being a little disinclined to make 4 different kinds totally from scratch I started with cake mix. That's alright, rain down your judgments, it's all good, I USED CAKE MIX. Because you know what, cake mix is good. And adaptable. And doesn't get stale if you make cupcakes the day before an event. They turned out great and everyone enjoyed them.



mocha cupcakes


Remember, at a party like this it's a lot easier if you have some kind of visual identifier of flavor right on the cupcake- a mint leaf on the chocolate mint, some toasted coconut on the coconut ginger, and so forth.



orange cupcakes


Each batch made around 48 mini cupcakes. To make filling the pans easier, I scraped the batter into a gallon-size ziploc bag then cut a small hole in one corner. I could just squeeze the batter out without making a mess. This would be a good idea with kids as well!



Here's the rundown on each type and how to make them.

Chocolate Mint Cupcakes
Make chocolate cake mix as directed. In each cupcake paper, put about 5 chocolate chips in the bottom then fill with batter. To make icing, in a mixer combine 1/4 cup soft butter, 1/4 cup milk, 1/4 cup melted chocolate, and peppermint extract to taste with enough powdered sugar to make it creamy and thick (about 3-5 cups.) Frost cupcakes and decorate each with a tiny mint leaf.

Toasted Coconut Ginger Cupcakes
Toast about 1/2 cup coconut by spreading it on a sheet pan and cooking it until light golden brown in a 350 degree oven, about 4-5 minutes. Make a yellow cake mix, but substitute coconut milk for the water and add 2 tsp powdered ginger and 1/4 inch of grated fresh ginger, plus about 1/4 cup toasted coconut to the batter. For the icing, in a mixer combine 1/4 cup soft butter, 1/4 cup milk, and enough powdered sugar to make it creamy and thick (about 3-5 cups.) Add 1 tsp vanilla and 1 tsp powdered ginger. Frost cupcakes and decorate with a sprinkling of the remaining toasted coconut.

Orange Cupcakes
Make a yellow cake mix but substitute fresh orange or tangerine juice for the water, and add the zest of 1 orange to the batter. For the icing, in a mixer combine 1/4 cup soft butter, 1/4 cup orange or tangerine juice, 1 tsp vanilla, and enough powdered sugar to make it creamy and thick (about 3-5 cups.) For topping, combine zest of 1 orange with several tablespoons sugar until mixture is crumbly and dry. Sprinkle zest mixture liberally on cupcakes for decoration.

Mocha Cupcakes
Make chocolate cake mix as directed, substituting decaf espresso or coffee for the water. For glaze, heat 1 cup heavy cream in a saucepan on low heat. When edges bubble add a double shot decaf espresso and 2 cups chocolate chips or chopped dark chocolate. Mix over low heat until melted, being careful not to burn. Let cool to room temperature then swirl tops of cupcake in icing. Decorate with a store-bought chocolate-covered espresso bean.

Happy cupcaking!