This is an yummy frosting to add to carrot cake or red velvet cupcakes.  Cream Cheese Frosting Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.  Add sugar, 1 cup at a time, and then vanilla: mix until smooth. Frosting can be refrigerated up to 3 days. Before using bring to room temperature and beat until smooth.
INGREDIENTS 8 ounces (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners' sugar, sifted 3/4 teaspoon pure vanilla extract

Devils food mini bunt cake with cream cheese frosting

Devil's Food Cupcakes  "Martha Stewart's Cupcakes"

INGREDIENTS 3/4 cup unsweetened Dutch-process cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature Top with cream cheese frosting

Cupcakes

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING

Makes 12 cupcakes.   Published May 1, 2010.   From Cook's Illustrated.

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container. For fun, simple techniques for decorating cupcakes, see Decorating Cupcakes below.

INGREDIENTS

Ganache Filling
2	ounces bittersweet chocolate , chopped fine (see note)
1/4	cup heavy cream
1	tablespoon confectioners' sugar
Chocolate Cupcakes
3	ounces bittersweet chocolate , chopped fine (see note)
1/3	cup (1 ounce) Dutch-processed cocoa
3/4	cup hot coffee
3/4	cup (4 1/8 ounces) bread flour
3/4	cup (5 1/4 ounces) granulated sugar
1/2	teaspoon table salt
1/2	teaspoon baking soda
6	tablespoons vegetable oil
2	large eggs
2	teaspoons white vinegar
1	teaspoon vanilla extract
1	recipe Frosting

INSTRUCTIONS

1. 1. FOR GANACHE FILLING: Place -chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
2. 2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line -standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
3. 3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. 4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
5. 5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Cupcake stand with Crystals

I bought this cupcake stand at a local store, it had some other colorful plastic looking crystals hanging from it. I really liked it since it is a really sturdy stand. I purchased some Crystals from gem shows not for this project but they really came in handy for this cupcake stand I wish I would have bought more of these type of crystals since they look so beautiful for this project.  I have similar cake stands to do  now since this came out so beautiful I now need a great reason to use it.