Thin Mint Cupcakes

Thin Mint Cupcakes

January 25, 2012 by · 6 Comments

It’s totally that time of year… GIRL SCOUT COOKIE TIME!

I can’t resist.  I bought 10 boxes.  Yes.  You read that correctly.  10 boxes.

2 to eat (with in the first 24  hours).

8 to bake with.

Yeah… you read that correctly.  8 boxes to bake with.

Last year I made Samoa Cupcakes and Tagalong Brownies.  This year… I started with Thin Mint Cupcakes.  These cupcakes are a super decadent chocolate cake filled with a whipped chocolate ganache topped with a mint buttercream.  Serious amounts of NOM NOM NOM.

PS…. This is my new favorite chocolate cake recipe.  I know it’s got beer in it… but I’m totally using it for every chocolate cake I make from now on!!

Chocolate Stout Cupcakes
Makes 24 cupcakes

1 bottle of Guinness Stout Beer
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 tbsp espresso powder
1 tsp vanilla

2 cups flour
2 cups sugar
1 1/2 tsp baking soda
3/4 tsp salt

2 eggs
2/3 cup sour cream

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda and salt.
  3. In a medium sauce pan, melt the butter on medium-high heat.  Add the vanilla beer, whisk together and heat until it just begins to simmer.  Whisk in the cocoa powder and espresso powder and heat until it just begins to bubble up.  DO NOT BOIL.  Remove from heat and whisk until smooth.   Cool slightly.
  4. In the meantime, in a large bowl, whisk together the eggs and sour cream.  Slowly pour in the slightly cooled chocolate mixture. NOTE:  DO THIS SLOW! You don’t want to cook the eggs, so start pouring a very small amount of the warm chocolate mixture into the egg mixture… DO NOT DUMP IT IN ALL AT ONCE.
  5. In three parts, add the flour mixture to the chocolate/egg mixture.  Whisk until smooth.  Scrape the sides and bottom of the bowl, making sure everything is incorporated.
  6. Fill cupcake liners 3/4 full with batter.
  7. Bake 18-20 minutes, rotating pan after 12 minutes, or until a toothpick comes out clean.
  8. Cool in pan for 3-4 minutes then remove to a wire rack to cool completely before filling and frosting.

Whipped Chocolate Ganache

4 oz dark chocolate, chopped

1/3 cup heavy cream
1 tbsp corn syrup

1 tbsp butter
1 tsp vanilla extract

  1. Place the chopped chocolate in a medium glass bowl.
  2. In a small sauce pan, heat the heavy cream and corn syrup just until it bubbles.
  3. Pour heavy cream over chocolate and stir until smooth.  If the chocolate doesn’t melt all the way, place the bowl over a double boiler and continue to stir until smooth.
  4. Mix in the butter and extract.
  5. Allow ganache to cool to room temperature.
  6. Using a stand mixer with the whisk attachment, whisk the cooled ganache until fluffy.  Don’t over mix or it will get grainy.

Vanilla Bean Peppermint Buttercream

12 tbsp unsalted butter, room temperature
4 tbsp cream cheese, room temperature
2 lbs powdered sugar
1/2 cup Madagascar Vanilla Bean Cream
1/2 tsp peppermint extract
pinch of salt
Wilton Green Food Gel

  1.  Cream together the butter and cream cheese.
  2. Add half the powdered sugar and mix on high until incorporated and smooth.
  3. Beat in half the vanilla bean cream until smooth.  Scrape the sides of the bowl, making sure all the sugar is combined.
  4. Add the remaining sugar and the peppermint extract.
  5. Mix in the food gel until it’s the color you desire.
  6. Add remaining vanilla bean cream until you get the consistency you want.  Mix on high 3-4 minutes until smooth and fluffy.

To Assemble Cupcakes:

Thin Mint Cookies
Peppermint Buttercream
Chocolate Shavings
Piping bag & large round tip
Apple corer

  1. Core each cupcake using the apple corer.
  2. Fill each cupcake with whipped ganache.  (I filled a disposable piping bag, cut off the top and filled each one with that.)
  3. Using a large round tip and a piping  bag, pipe a round swirl of buttercream on to each cupcake.
  4. Top with a Thin Mint cookie and chocolate shavings.
  5. EAT! ENJOY!

And this is what you do when you have left over peppermint buttercream.  NOM NOM NOM

Filed Under: buttercream, buttercream, chocolate, chocolate cupcakes, cookie cupcakes, cookie cupcakes, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, ganache, ganache, girl scout cookie cupcakes, Madagascar vanilla beans, mint cupcakes, peppermint, peppermint and mint, recipes, whipped cream, whipping cream
New Year’s Raspberry Champagne Cupcakes

New Year’s Raspberry Champagne Cupcakes

December 31, 2011 by · 3 Comments

I’ve been dreaming of doing a special post for New Year’s… but wasn’t sure if I’d make it in time.  Today… well, with nothing really on the agenda today, I decided to spend a few hours in the kitchen and make some cupcakes!

And… what better way to celebrate the New Year than with a big bottle of BUBBLY!  These cupcakes have a very strong champagne flavor but paired with the homemade raspberry filling they sure are a sweet treat!

Of course, these little cupcakes had to be all dressed up to celebrate 2012!  I melted white chocolate and created the cutest toppers for these cupcakes… perfect to ring in the New Year!

Since this will be my final post of 2011… I want to take this time to wish you all a very Happy 2012!  I hope all your dreams and wishes come true in this year year!

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup sour cream

1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt

3/4 cup of your favorite champagne – I used Cook’s Extra Dry for this recipe

pink food gel coloring

Preheat your oven to 350 F degrees.  Line cupcake pan with liners.

  1. In the bowl of an electric mixer, cream together the butter, sugar and eggs until fluffy and smooth… at least 4-5 minutes.
  2. Mix in the vanilla and sour cream.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  4. Add the flour and champagne, alternating, as well as beginning and ending with the flour.   Mix only until combined.
  5. At this point you can either add the pink food gel coloring or you can leave them white.  I did half white and half pink.  Mix the food gel only until combined… you don’t want to overwork the batter.
  6. Scoop into liners 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
  7. Cool in pan for 2 minutes before removing to wire rack to cool completely.
  8. Once cool, using an apple corer, remove the center of each cupcake and fill with raspberry filling.
Recipe adapted from: Sprinkle Bakes

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

1 bag of frozen raspberries
1/3 cup sugar
3-4 tbsp butter
1 tsp vanilla
2 tbsp corn starch

  1. In a large pan on the stove, melt the butter.
  2. Add the raspberries, sugar and vanilla and cook for about 5 minutes on med-high heat, stirring constantly with a wooden spoon.
  3. Once the sugar melts and the raspberries begin to bubble, in a 1 cup measuring cup, mix together with a fork 4-5 tbsp of the raspberry mixture and the corn starch.  Add this mixture back to the pan with the remaining raspberries and stir until combined.
  4. Bring mixture to a bubble/gentle boil then remove from the heat.  Stir every few minutes as it cools.
  5. Cool completely before filling cupcakes.
  6. To fill cupcakes:  place raspberry mixture into a piping bag and squeeze just enough filling into each cupcake.

Champagne Buttercream
Makes enough to frost 18 cupcakes

1/2 cup unsalted butter, room temperature
1/4 cup butter flavored shortening (you could use all butter if you wanted too)
1 1/2 lbs powdered sugar
1 tsp vanilla
1/4 tsp salt
1/4-1/2 cup Champagne (I used the same as what I put in the cupcakes)

  1.  In the bowl of an electric mixer, cream together the butter and shortening.
  2. One cup at a time, add the powdered sugar and mix on high until smooth.
  3. Add the vanilla and salt and mix until combined.
  4. Add 1/4 cup of champagne and mix on high until smooth.  Add remaining champagne until you get the consistency you desire.
  5. Mix frosting on high for 1-2 minutes until fluffy and the color brightens.
  6. Pipe frosting onto your cupcakes and decorate!

And here they are all dressed up for a client to enjoy!  Happy 2012!

Filed Under: alcohol, alcohol cupcakes, alcohol frosting, champagne, cupcake recipes, featured, filled cupcakes, frosting and icing, fruity cupcakes, holiday, new year's, raspberry, recipes, seasonal
Apple Cinnamon Cupcakes

Apple Cinnamon Cupcakes

October 21, 2011 by · 15 Comments

I’ve made apple cupcakes a million times. I’m most known for my Tree Hugger Apple cupcakes which I debuted at Cupcake Camp Seattle a few years ago. I’ve made them dozens of times for family and friends. The only problem with these cupcakes is the amount of time they take and the number of steps needed to make them. I wanted to come up with a simpler, yet equally as delicious version of an apple cupcake that could be made in one bowl.

Now, there’s no getting around prepping the apples in butter, sugar and spices. That’s just a MUST for these cupcakes, especially if you want them filled. If you wanted to skip the filling step, you could add the cooked apples to your batter before baking and omit the raw apples from the batter. You’d have swirls of cinnamon and apple throughout the cupcake. YUM!

But, I wanted filled cupcakes this time so I chopped up half a large apple and put that in the batter. I’ll fill the cupcakes when they’re cool with the cooked apple mixture.

I topped these cupcakes with an apple, cinnamon and caramel buttercream… it took has chunks of apples running through it. Super good… super sweet!

Enjoy!

Apple Cinnamon Cupcakes
Makes 12 cupcakes

1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/3 cup packed brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk (you could use apple juice too)
1/2 cup chopped apples

  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. Cream together the butter and sugars.
  3. One at a time, mix in the eggs. Add the vanilla then beat on high for 2 minutes. Scrape the sides of the bowl.
  4. Sift into the batter the flour, baking powder, salt and cinnamon. Mix by hand about 5-6 strokes.
  5. Add the milk and mix only until all the flour and milk are incorporated.
  6. Gently fold in the apples. Do not over mix!
  7. Bake for 17-19 minutes or until a toothpick comes out clean.
  8. Leave in pan for 3-4 minutes before removing to a wire rack to cool completely.

Filling
1 large apple, chopped
2 tbsp butter
1/4 cup sugar
1/4 cup dark brown sugar
1 tsp vanilla
1 tbsp milk mixed with 1 heaping tbsp corn starch

  1. In a medium pan, melt the butter on medium-high heat.
  2. Add the apples, sugars and vanilla and stir. Cook until bubbling, about 5 minutes.
  3. Add the milk + cornstarch mixture and bring to a bubble. Cook for 1-2 minutes until thickens.
  4. Remove from heat and continue to stir for about 1 minute.
  5. Set aside to cool.
  6. Fill cupcakes and reserve remaining apple mixture for buttercream.
Apple Cinnamon Buttercream
1/2 cup unsalted butter, room temperature
1/4 cup vegetable shortening
1 lb powdered sugar, sifted
2-3 tbsp heavy cream
remaining apple mixture
1/8 tsp salt
1/8 tsp cinnamon
  1. Cream together the butter and shortening.
  2. Add about 1/2 the powdered sugar and mix until smooth.
  3. Add 1-2 tbsp cream and mix until combined.
  4. Add all of the remaining apple mixture, cinnamon and salt.  Mix until smooth.
  5. Add remaining powdered sugar and beat until smooth.
  6. Add enough cream until you get the consistency you desire.
  7. Scrape sides of bowl and mix on high for 1 minute.
  8. Frost cupcakes and drizzle your favorite caramel sauce over frosting.
Assembly
  1. Core the center of your cupcakes out.
  2. Fill with apple filling.
  3. Top with apple cinnamon buttercream.
  4. Drizzle with your favorite caramel syrup.
Filed Under: apple, buttercream, buttercream, caramel, cinnamon, cupcake recipes, filled cupcakes, frosting and icing, fruit frosting, fruity cupcakes, recipes, seasonal, spiced
3 easy steps to core & fill cupcakes

3 easy steps to core & fill cupcakes

September 10, 2011 by · 1 Comment

Recently, I made Caramel Apple cupcakes where I needed to core and fill both mini and regular size cupcakes. I realized how simple the process was and decided to take a few pictures so I could share the process with you.

Mini Cupcakes

Tools: 
Apple corer
Piping bag

3 Steps:

-Press the apple corer into the center of the mini cupcake.  Twist gently and pull out the center piece of cake.
-Fill a piping bag with your mixture, cut off the tip so you have about a 1cm opening.
-Pipe the mixture into the cupcake just until it reaches the top.

Standard Cupcakes

Tools: 
Sharp knife
Mini ice cream scoop

3 Steps:
-Using a sharp knife, cut a cone out of the center of each cupcake.  Make sure the knife goes almost to the bottom of the cupcake when cutting the cone.  Trim off the bottom of the cone so what you have left is a flat top.
-Using the mini ice cream scoop, scoop a dollop of filling into each cupcake until it’s full.
-Replace the flat top of cake back on top of the filling and press down until it’s flat.

Filed Under: featured, filled cupcakes, tips & tricks
Caramel Apple Cupcakes

Caramel Apple Cupcakes

September 10, 2011 by · 16 Comments

Jenn and I planned to make caramel apple cupcakes without even chatting about it first!  I guess those Fall flavors are just in the air and we’re ready to get baking!! Apples, cinnamon, nutmeg… OH MY!

You may remember the Tree Hugger Apple cupcakes I made before!  I brought them to my first Cupcake Camp and they were a HUGE success!  My very first recipe I came up with on my own from scratch!  I knew I didn’t want to make these caramel apple cupcakes exactly the same, but some elements of it I knew were too good to pass up.

I started these Caramel Apple Cupcakes with the same pan cooked chopped apples that I used with my Tree Hugger Apple cupcakes.  Sugar, apples, lemon, and spices cooked on low heat to create a ooey gooey apple filling.  Seriously, I could eat it by the spoonful.

Apple Mixture
Makes about 2 cups apple mixture

3 Granny Smith apples, diced
Juice of 1/2 lemon
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/4 cup dark brown sugar
1 tbsp hot water + 1 tbsp corn starch

  1. Over medium high heat,  mix together all the ingredients in a frying pan on the stove.
  2. Bring to a boil then reduce to low and cook for about 10 minutes.  Stirring frequently.
  3. Set aside to cool completely.

Apple Cream Cheese Filling

8 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup apple mixture
1 tbsp heavy cream (optional)

  1. Cream together the cream cheese and butter using an electric mixer with a paddle attachment.
  2. Slowly add the powdered sugar and mix until smooth.
  3. Mix in the vanilla.
  4. Add the apple mixture and mix on low until just combined.
  5. If mixture is too thick, add a tbsp of heavy cream to smooth out.
Caramel Buttercream
1 cup butter, room temperature
1/2 cup light brown sugar
1lb powdered sugar
2-3 tbsp heavy cream
1 tsp vanilla extract
3-4 tbsp caramel syrup
  1. Cream the butter and brown sugar together.
  2. Mix in the vanilla.
  3. Add the powdered sugar and beat until smooth.
  4. Add the cream to loosen.
  5. Mix in the caramel syrup and mix until smooth.
  6. Beat on high for 30 seconds, scrape the sides of the bowl and beat again.
  7. EAT!

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup apple juice
1 tbsp vanilla extract

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg

1 cup apple mixture

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the sugar, eggs, oil, applesauce, juice and vanilla.
  3. In a medium bowl, whisk/sift together the flour, soda, salt, cinnamon and nutmeg.
  4. Add the flour to the wet mixture and mix together just until combined.
  5. Fold in the apple mixture.
  6. Fill regular size liners about 2/3 full.  Fill mini liners 1/2 full.
  7. Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean.  Rotate pan after 12 minutes of baking.
  8. Cool in pans for about 7 minutes before removing to a wire rack to cool completely.
Assembly
  1. After cool, cut a cone out of the center of each regular size cupcake.  Trim off the bottom of the cone.
  2. Core out the center of each mini cupcake using an apple corer.
  3. Fill each cupcake with the cream cheese apple mixture.  Replace to tops of the regular size cupcakes only. (I used a small ice cream scoop to fill the regular size cupcakes and a piping bag to fill the mini’s)
  4. Top with caramel buttercream and then rim with your favorite topping. (Nuts, candy, sprinkles, caramel sauce)
  5. Insert popsicle stick or lollipop stick into center of cupcake.
Filed Under: apple, caramel, caramel cupcakes, caramel frosting, cinnamon, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, fruit, fruity cupcakes, mini, recipes, seasonal, seasonal and holiday cupcakes, spiced
PB & J (take 2)

PB & J (take 2)

August 18, 2011 by · Leave a Comment

I know that there is already a PB&J cupcake recipe here at JC but, I loved these so much that I still wanted to share them with you all!  If you’re looking for a nostalgic recipe to remind you of your childhood-look no further than these cupcakes.

[Read more...]

Filed Under: cupcake recipes, filled cupcakes, jam and jelly cupcakes, jelly and jam, peanut butter, peanut butter frosting, posts by jenn, recipes
Triple Chocolate Marble Cupcakes

Triple Chocolate Marble Cupcakes

August 10, 2011 by · 4 Comments

I had a request for cupcakes this week that included white, milk and dark chocolate.  There are so many different ways to make this cupcake and it was hard to not include every technique in them.  Ha! (Over achiever, I know!) I decided on a marbled cake with white and milk chocolate then I’d fill it with a bittersweet chocolate ganache and top it all with a dark chocolate frosting.

Seriously, if you love chocolate… then this cupcake should satisfy every chocolate craving you will ever have.

The first dozen I made, I also topped them white a swirl of white chocolate.  But… my chocolate wasn’t behaving for me, so I only did a dozen with the white chocolate.  It really looked awesome with the white on top… but my patience was running out by the time I got to the second and third dozen.  :)

These cupcakes are pretty labor intense and cost a little extra because of all the chocolate, but the presentation is gorgeous and they really are heavenly.

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Milk Chocolate Cake
Makes 12+ cupcakes
1 ½ cups cake flour
1/4 cup cocoa powder
2 tsp baking powder
¼ tsp salt

6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, mix together the milk and sour cream.
  4. Using a double boiler on medium-high heat. Melt the chocolate. Set aside to cool.
  5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
  6. Add the egg whites one at a time and mix until incorporated. Scrape the sides of the bowl.
  7. Mix in the vanilla.
  8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture. Scrape the sides and mix until completely combined.
  9. Add the flour and milk/sour cream alternating, beginning and ending with flour. Scrape the sides of the bowl and mix only until combined.
  10. Add the hot water and mix just until incorporated.
  11. STOP. Make the 2nd batter. When that is completed, continue to the next step.
  12. Scoop a heaping tablespoon of white chocolate batter into one side of the liner. Scoop the same amount of chocolate batter next to it in the liner.
  13. Pound the cupcake pan flat on the counter 2-3 times to help the batter settle. Using a toothpick, swirl the two batters together 3-4 times. Do not over swirl, you don’t want to mix the two together, just create a marble effect.
  14. Bake for 18-20 minutes or until a toothpick comes out clean.
  15. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  16. After the cupcakes have completely cooled, core each cupcake and fill with the chocolate ganache. Top with the dark chocolate frosting and a shaving of white chocolate (optional).
Chocolate Ganache
1 cups bittersweet chocoalte chips
4oz bakers dark chocolate, chopped
1 cup heavy cream
2 tsp vanilla
  1. Combine all ingredients in a microwaves safe bowl.
  2. Microwave in 30 second spurts and stir until 85% of the chocolate has melted.
  3. Remove from the microwave and stir until all the chocolate has melted.
  4. Let cool for 5-7 minutes to thicken.
  5. Spoon into cored cupcakes.
Chocolate Cream Cheese Frosting
1 8oz package of cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
1 lb powdered sugar, sifted into the cocoa powder
1/4 cup cocoa powder, sifted into the powdered sugar
8oz dark bakers chocolate, melted
2 tsp vanilla
1/4 cup sour cream, heaping
1-2 tbsp milk
  1. Melt the chocolate and set aside to cool.
  2. In the mean time, cream together the cream cheese and butter.
  3. Add sifted cocoa powder and powdered sugar and mix until smooth.
  4. Add the vanilla and mix until combined.  Scrape the sides of the bowl and mix again.
  5. In a slow stream with the mixer on medium, pour in the melted chocolate.  Mix until combined.
  6. Add the sour cream and beat into submission.  :)
  7. Add the milk until you get your desired consistency.
  8. Frost cupcakes immediately.
Filed Under: chocolate, chocolate cupcakes, chocolate frosting, cupcake recipes, filled cupcakes, frosting and icing, recipes, white chocolate
Peanut Butter & Jelly

Peanut Butter & Jelly

July 15, 2011 by · 2 Comments

Seriously, who doesn’t love  a peanut butter and jelly sandwich?  I grew up eating them for lunch almost everyday day.  If it wasn’t for lunch, it was a snack.  And although as an adult, I don’t each them as often I did as a kid, they are still a staple in my daughter’s life.

This cupcake is a really moist cupcake filled with my favorite raspberry jam.  The frosting is a twist on a classic peanut butter frosting because it has a bit of cocoa powder in it too.   I made them for a 4th of July party and they were a HUGE it!

Peanut butter Cupcakes
Makes about 2 dozen cupcakes

1 ¾ cups all purpose flour
¼ tsp baking soda
¾ tsp baking powder
½ tsp salt

½ cup butter, room temperature
1 1/3 cups sugar
½ cup creamy peanut butter
2 eggs
½ tsp vanilla extract

½ cup sour cream
½ cup milk

1/3 cup hot water

½ cup raspberry jam

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. Sift together flour, baking soda, baking powder and salt.  Set aside.
  3. Cream together the butter, peanut butter and sugar.
  4. Add the vanilla and mix until incorporated.
  5. Add the eggs, one at a time, and mix on high 2 minutes until light and fluffy.
  6. Mix together the sour cream and milk.
  7. Add the flour and sour cream/milk, alternating, beginning and ending with the flour.  Scrape the sides of the bowl and mix only until incorporated.
  8. Add the hot water and stir until combined.
  9. Fill cupcake liners 2/3 full and bake for 18-20 minute or until a toothpic comes out clean.
  10. Cool in pan for 5 minutes and then remove to wire wrack to cool completely.
  11. Core the center of the cupcakes and fill with raspberry jam.

Peanut Butter Chocolate Frosting
1 cup (2 sticks) unsalted butter, room temperature
½ cup peanut butter
¼ cup cocoa powder
1 lb (3-4 cups) powdered sugar, sifted
1 tsp vanilla
¼ cup whipping cream

  1. Cream together the peanut butter and butter.
  2. Sift together the powdered sugar and cocoa powder.
  3. One cup at a time, add the sugar mixture and mix until creamy.
  4. Add the vanilla and just enough cream until you reach you desired consistency.
  5. Scrape the sides of the bowl and mix on high for 30 seconds.
Filed Under: cupcake recipes, featured, filled cupcakes, jam and jelly cupcakes, peanut butter, peanut butter cupcakes, recipes
Independence Day Cupcakes

Independence Day Cupcakes

June 30, 2011 by · Leave a Comment

With the 4th of July right around the corner, I wanted to share with you these Independence Day cupcakes I made!  These cupcakes will be available to purchase at Emi Nails & Coffee Bar in Grafenwoehr. [Read more...]

Filed Under: cream cheese frosting, cupcake recipes, decorating ideas, featured, filled cupcakes, flags, frosting and icing, holiday, recipes, seasonal, seasonal and holiday cupcakes, velvet cupcakes
Glazed Jelly Doughnut Cupcakes

Glazed Jelly Doughnut Cupcakes

June 14, 2011 by · 4 Comments

Ever since National Doughnut Day I’ve been wanting to make these cupcakes.  I love me a jelly doughnut and what better doughnut to make than a jelly filled one.  I had seen other recipes for doughnuts similar, but none that included a glaze and a filling… because seriously, what’s a doughnut without a delicious coating of glaze!?!? YUM! [Read more...]

Filed Under: cupcake recipes, filled cupcakes, glaze, jam and jelly cupcakes, recipes
Reese’s PB Cupcakes

Reese’s PB Cupcakes

May 19, 2011 by · Leave a Comment

Lots of big birthdays lately… last week was the little brother’s 13th birthday! 13 people, 13 years old! It’s bananas and sort of makes me want to cry on the inside (maybe on the outside too, lol shhh)… 13 is kind of a big deal, huh?

[Read more...]

Filed Under: candy cupcakes, chocolate cupcakes, cupcake recipes, filled cupcakes, frosting and icing, peanut butter frosting, posts by jenn
Nutella Bliss Cupcakes

Nutella Bliss Cupcakes

May 17, 2011 by · 2 Comments

I’ve never had Nutella before, seriously, not a lie.  But I’ve been told it’s fabulous. I’m pretty sure I’ve stayed away from it because I’ve been allergic to nuts my entire life.   [Read more...]

Filed Under: chocolate, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, Nutella, nutella cupcakes, peanut butter, recipes
Video Tutorial – How to fill cupcakes with Wilton tip #230

Video Tutorial – How to fill cupcakes with Wilton tip #230

May 10, 2011 by · 2 Comments

Finally… I’ve had the time to record another quick “Tips & Tricks” video for you!  Tonight, while making Nutella cupcakes I realized how EASY piping filling was into cupcakes and I just knew it would make the perfect video tutorial! [Read more...]

Filed Under: filled cupcakes, tips & tricks, video
Limoncello Cupcakes

Limoncello Cupcakes

May 1, 2011 by · Leave a Comment

Are you ready for summer?  Because I’m soooooo ready for summer it’s crazy.  These were perfect to hold me over through since we still have rain and clouds here ;( boo. They’re nice and fresh, tart and sweet all at the same time. ;) Yummm!

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Filed Under: alcohol, alcohol cupcakes, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, fruit, lemon, posts by jenn, raspberry, recipes
Inspiration Station-Marble Cupcakes

Inspiration Station-Marble Cupcakes

April 5, 2011 by · 2 Comments

Last week the student organization that I advise on campus hosted a Showcase to raise money for Japan.  It was a pretty amazing event, considering the students spent their entire Spring Break planning the program and folding over 1,000 cranes for folks to sign when they donate money. [Read more...]

Filed Under: chocolate, chocolate cupcakes, cupcake recipes, filled cupcakes, posts by jenn, recipes, vanilla, vanilla cupcakes
Peanut Butter Ball Cupcakes

Peanut Butter Ball Cupcakes

March 25, 2011 by · 18 Comments

Horray for my first batch of cupcakes in Germany!  Now, I didn’t have all my tools… no Kitchen Aid, no scoop for the batter, no bowls or scrapers or pans or liners… So, I bought new ones!! [Read more...]

Filed Under: chocolate, featured, filled cupcakes, peanut butter, recipes
Happy Valentine’s Day!

Happy Valentine’s Day!

February 14, 2011 by · 4 Comments

With cupcake orders this weekend and requests from Emily’s teacher… it was time to make some more super sweet love cupcakes!  This year, I made them with a twist! [Read more...]

Filed Under: buttercream, chocolate, dipped, filled cupcakes, ganache, holiday, recipes, valentine's day, vanilla
Triple Lemon Cupcakes

Triple Lemon Cupcakes

December 4, 2010 by · 1 Comment

It’s Apple Cup today! GO HUSKIES!  What better reason to make a batch of cupcakes than a football game with my alma mater’s biggest rival?!? [Read more...]

Filed Under: buttercream, curd, featured, filled cupcakes, fruit, lemon, recipes
Appledoodle Cupcakes

Appledoodle Cupcakes

October 26, 2010 by · Leave a Comment

I had a very special request by Carrie of Bella Cupcake Couture.  ”Tree Hugger Apple” cupcakes for her birthday! [Read more...]

Filed Under: brown sugar, buttercream, caramel, cinnamon, featured, filled cupcakes, fruit, recipes
Guest Blogger: Just JENN shares her Peanut Butter Cup Brownie Cupcakes

Guest Blogger: Just JENN shares her Peanut Butter Cup Brownie Cupcakes

October 22, 2010 by · 4 Comments
JavaCupcake Note: This is a guest blog post from JustJENN. She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM! hehe You can also find her on Facebook and Twitter! [Read more...]
Filed Under: brownies, chocolate, filled cupcakes, guest blogger, peanut butter, recipes
Caramel Apple Cupcakes

Caramel Apple Cupcakes

September 9, 2010 by · 3 Comments

It’s back to school time in our house and I wanted to do something special for Emily’s teacher as a way to kick off the school year! I have been craving the scents of Fall so I knew an apple cupcake would be in order! [Read more...]

Filed Under: caramel, cream cheese, featured, filled cupcakes, fruit, recipes
Birthday Cupcakes

Birthday Cupcakes

August 25, 2010 by · Leave a Comment

Today’s cupcakes go to a beautiful little girl who is turning 6!! Her Daddy just got back from Iraq and this birthday is going to be a super special one for her!   [Read more...]

Filed Under: featured, filled cupcakes, flowers, fruit
Mini Chocolate Raspberry Cupcakes

Mini Chocolate Raspberry Cupcakes

August 7, 2010 by · 5 Comments

It’s been over three months… three long months since I’ve baked a cupcake.  Today, I reclaimed my excitement, desire, and drive to bake again thanks to an old friend who called and asked me to make cupcakes for an upcoming bridal shower.

[Read more...]

Filed Under: buttercream, chocolate, featured, filled cupcakes, fruit, mini, recipes, vanilla
Lime Green Raspberry Birthday Cupcakes

Lime Green Raspberry Birthday Cupcakes

April 26, 2010 by · 2 Comments

This past weekend was my nieces 12th birthday party and she requested my White Velvet Raspberry cupcakes for her party.  The first time I made these for a client, they were all pink and super cute! But I knew my niece wasn’t exactly a pink girl… she is more into turquoise and lime green and those kinds of colors.  So, I went on a hunt to make these cupcakes match her personality!

I started looking on Etsy to find some liners which would match perfectly for my niece and found turquoise with green polka dot liners.  I mean really, it’s like they were made just for her! So super cute!! I ordered them and they arrived the morning I was baking the cupcakes.  Well….. unfortunately, the company I ordered them from sent me the wrong liners.

<-the ones I wanted

Apparently, she had two liners with the same name and sent me the other ones.  Needless to say, I wasn’t very happy and I didn’t have time to search out a local store potentially an hour away just for new liners.  So, I made do with these and wrote an email to the company I bought them from.  (Who didn’t really offer much help other than a discount on a future order.  It’s not like these things are that expensive, so a discount?? lol no, I’m good. Thanks)

After I got over that little fiasco, it was time to make the cupcakes and they turned out amazing!  Made a special pedestal for my niece to hold one perfect cupcake just for her and she was thrilled with it.  I told her that she’ll be able to put the pedestal on her dresser next to her jewelry box and keep her special rings and necklaces and such on them.

I also created several pedestals with some fun things I found at thrift stores.  A couple of them even matched the cupcakes perfectly!

And finally…. the birthday girl with her cupcake and pedestal!

Emily was so happy with these cupcakes and loved everything about them!  Everyone at the party gave me rave reviews and some even said they were the best cupcakes they’ve ever tasted! YAY me!!!  I got two referrals and hopefully they’ll turn into orders! :)

Filed Under: filled cupcakes, fruit, life, velvet
Guest Blogger: “Courtney’s Sweets” makes Trifle Cupcakes

Guest Blogger: “Courtney’s Sweets” makes Trifle Cupcakes

April 8, 2010 by · 1 Comment

JavaCupcake Note: This is a guest blog post from Courtney of  Courtney’s Sweets.  She has so many amazing recipes that look so good I want to crawl thru my computer and EAT THEM!  hehe You can also find her on Twitter!  Courtney was also the winner of my Blogerversary Giveaway! [Read more...]

Filed Under: chocolate, filled cupcakes, guest blogger, recipes, white chocolate
Cadbury Creme Egg Cupcakes

Cadbury Creme Egg Cupcakes

March 26, 2010 by · 5 Comments
JavaCupcake Note:  This is a re-post of a recipe from Culinary Concoctions by Peabody! She has so many amazing recipes for bakers, you’ll have to check them all out! [Read more...]
Filed Under: buttercream, chocolate, featured, filled cupcakes, guest blogger, recipes
Love Cupcakes

Love Cupcakes

February 12, 2010 by · 6 Comments

For Valentine’s Day this year I was inspired by the Hostess cupcake with creme filling and chocolate top. [Read more...]

Filed Under: chocolate, filled cupcakes, ganache, holiday
Tree Hugger Apple

Tree Hugger Apple

January 25, 2010 by · 12 Comments
I was asked by Foodies@Work (on Twitter @foodiesatwork) to write a guest blog for their site.  They wanted me to come up with a cupcake that reflected the Pacific Northwest.  At first, I instantly thought seafood!! But reconsidered because I’m certain that a lobster cupcake wouldn’t be that tasty.  So I decided on apples. [Read more...]
Filed Under: buttercream, filled cupcakes, fruit, guest blogger, recipes

Peanut Butter Chocolate Cupcakes

January 9, 2010 by · 5 Comments
It’s a week into 2010 and I’m making my first round of cupcakes for the new year!  I’ve been brainstorming what my “signature” cupcake could possibly be and it dawned on my that DUH! Peanut Butter and Chocolate! My favorite food combination.

For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly.  I have a feeling that this recipe might become a part of whatever my signature cupcake is.  I’ve got it pretty much perfected.

To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets.  I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!

Finally, I quartered mini Reese’s peanut butter cups to garnish the top.  They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one.  Otherwise, I’ll be up ALL NIGHT.  hehe

Click on image for recipe!

Filed Under: buttercream, chocolate, filled cupcakes, peanut butter, recipes

Strawberry filled White Butter Cupcakes

April 25, 2009 by · 25 Comments

My niece’s birthday party is this afternoon and my sister has hired me to bake cupcakes for the event!! White cupcakes with strawberry frosting is what they wanted… I thought I should kick it up a notch and do a little better.  I made White Butter Cupcakes filled with strawberry and topped with Strawberry buttercream and fresh strawberries! [Read more...]

Filed Under: buttercream, filled cupcakes, fruit, recipes

Mocha Vanilla Swirl cupcakes

March 1, 2009 by · 13 Comments


Makes 12 cupcakes.

1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temp
1 large egg, plus 1 large egg white, at room temp
1/4 cup buttermilk
1/4 cup+1tsp STRONG brewed coffee (Starbucks Pike Place roast was used for this cupcake)

Preheat oven to 350 degrees and prepare pan for 12 cupcakes.

Use mixer to combine sugar and butter until fluffy (3-5 minutes).

While that is mixing, whisk together the flour, baking powder, and salt.

Add the egg and egg white slowly to the sugar and egg and beat well.

Add 1/3 of the flour mixture, then add the milk. Add 1/3 more flour mixture and then add the coffee.

Mix in the rest of the flour mixture until just combined (don’t overbeat your cupcakes or they will be disgusting).

Using an ice cream scoop, fill 12 cupcake papers with equal amounts of batter. Bake for 18-20 minutes at 350 degrees.

Vanilla Filling
1/2 package instant vanilla pudding
A little less than 1/2 cup milk
A little less than 1/2 cup heavy whipping cream
3 tablespoons Bailey’s Irish creme

Mix all ingredients with electric mixture until it has the consistency of thick pudding.

Chocolate Buttercream Frosting
1 stick unsalted butter, at room temp
2 cups sifted powdered sugar
1 tbsp unsweetened cocoa powder
1-2 tbsp whipping cream

Beat the butter until it’s smooth and creamy.

Slowly add the powdered sugar until it’s smooth.

Add the milk and cocoa.

Scrape down sides of bowl.

Beat on high 3-4 minutes until light and fluffy.

Cupcake Assembly
Cool cupcakes completely.

Cut out a little cone shape in the tops of each cupcake.
Drop in a dollop of Bailey’s filling and squish the top back on the cupcake. If it squirts out the sides a little, no worries.
Pipe the frosting on top, making sure to cover the seams and the filling.
Add espresso bean on top.
Cupcake and Filling recipe adapted from: Frosted Creations
Frosting recipe happens to be the same as Frosted Creations, but is also one I use.

Filed Under: alcohol, buttercream, chocolate, Coffee, filled cupcakes, vanilla

Irish Car Bomb Cupcakes

February 22, 2009 by · 10 Comments

Today I finished up a request from my husband to make Irish Car Bomb cupcakes! This cupcake consists of a Guinness infused chocolate cupcake piped with chocolate & Jameson whiskey ganache all topped with Bailey’s Irish Cream Buttercream Swirl frosting.

To. Die. For. [Read more...]

Filed Under: alcohol, buttercream, filled cupcakes, recipes