Lime Cupcake with Strawberry Frosting & Dark Chocolate Cupcake

I made my cupcakes mini cupcakes.  I like the minis better than the regular like the recipes says.

Lime Cupcakes with Strawberry Frosting

2 3/4 Cup flour
3 Teaspoons baking powder
1/2 Teaspoon salt
1 Cup shortening
1 2/3 Cup sugar
5 Egg whites
3 Tablespoons lime peel
1 Teaspoon vanilla
1 Cup milk
2 Tablespoons lime juice
1 8oz Package cream cheese, softened
1/2 Cup butter, softened
3 1/2 Cups powdered sugar
1/2 Cup mashed strawberries, well drained
Small strawberries

Heat oven to 350.  Line cupcake pan with liners.  In a medium bowl mix flour, baking powder, and salt.  In a large bowl, beat shortening with electric mixer on medium speed 30 seconds.  Gradually add sugar, about 1/3 cup at a time.  beating after each addition. Beat 2 minutes longer.  Add egg whites, one at a time, beating well after each.  Beat in lime peel and vanilla.  On low speed, alternately add flour mixture about 1/3 at a time, with milk about 1/2 at a time, beating just until blended.  Stir in lime juice,  Divide batter evenly among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling racks.  Cool completely.  In large bowl, beat cream cheese, butter and powdered sugar until fluffy.  Beat in mashed strawberries until blended.  Frost cooled cupcakes. Top with a strawberry.  Store in refrigerator. 

Dark Chocolate Cupcake

Chocolate Shards:
2 Tablespoons dark chocolate chips

Frosting:
1 1/3 Cups dark chocolate chips
1/4 Cup butter, cut into small pieces
1 Cup whipping cream

Cupcakes:
1 Cup flour
3/4 Teaspoon baking soda
1/2 Teaspoon salt
1/4 Teaspoon baking powder
1/2 Cup boiling water
1/3 Cup unsweetened baking cocoa powder
1/2 Cup butter softened
3/4 Cup sugar
1/2 Teaspoon vanilla
1 Egg

In a small microwavable bowl, microwave 2 tablespoons chocolate chips on high 1 minute, until melted, stirring once halfway through heating.  Pour chocolate onto 12x10 inch sheet of waxed paper; spread in thin layer, forming 3x3 inch square. Place second 12x10 inch sheet of waxed paper over chocolate square; press to release air bubbles.  Roll waxed paper tightly into a cylinder.  Refrigerate until set. 

In a medium bow, place 1 1/3 cups chocolate chips and 1/4 cup butter.  In a microwavable bowl, microwave cream on high 1 minute or until cream begins to simmer.  Pour over chips and butter; beat with whisk until smooth and shiny.  Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.

Heat oven to 350.  Place paper liners in pan.  In a medium bowl mix flour, baking soda, salt, and baking powder. In a small bowl, mix boiling water and cocoa until dissolved.
In a large bowl beat 1/2 cup butter with electric mixer on medium speed 30 seconds.  Gradually add sugar, beating well.  Beat 2 more minutes.  Beat in vanilla and egg until blended.  On low, alternately add flour mixture and cocoa mixture, beating just until blended.  Divide batter among muffin cups.  Bake 20 to 25 minutes or until toothpick comes out clean.  Cool 5 minutes.  Remove from pan to cooling rack.  Cool completely. 
Beat frosting with electric mixer on medium speed until light and fluffy about 30 seconds.  Frost cupcakes. 

Unroll waxed paper cylinder, causing chocolate to crack, creating shards.  Garnish each cupcake with chocolate shards.  Store in refrigerator.