Conversation Heart Cupcakes

I know, I know… Valentine’s Day is over.  But really, how many of us still have a box or two of conversation hearts in our house?  I know I do.  And really, I don’t know if I could stand to eat one more of them!  So, why not take inspiration from those little heart shaped candies and make some sweet Conversation Heart Cupcakes?

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I’ve wanted to try a “surprise inside” cupcake ever since I got i am bakers book “Surprise Inside Cakes”.  The entire process seemed so simple that I thought I could surely create a heart surprise in a cupcake!

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I used the basic white cake recipe from i am baker, which you can find in her book.   I tinted some of the frosting pink and baked it thing in a large pan.  Once it was cool, I used a heart shaped cookie cutter to cut heart cake shapes out to put inside of the cupcakes.

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

I wasn’t sure if these hearts would dry out when I baked them a second time, but I am happy to report that they were as moist as the white cake!  Each bite of these conversation heart cupcakes provides a surprise inside heart.  Fun, huh?

Conversation Heart Surprise-Inside Cupcakes | JavaCupcake.com

So if you’ve got some extra conversation hearts in your house, whip up a batch of these cupcakes.  They don’t have to be all pink and girlie either, they can be in any fun color you want… just like mine!

Conversation Heart Cupcakes
 
Prep time
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Author:
Recipe type: Dessert
Cuisine: American
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 3 cups cake flour
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 1 cup whole milk, room temperature
  • 1¼ tsp vanilla extract (clear is best)
  • ¼ tsp almond extract
  • 5 large egg whites, room temperature
  • pink gel food coloring
  • heart cookie cutter
Buttercream
  • 1 cup unsalted butter, room temperature
  • 2 lbs powdered sugar
  • 1 cup heavy cream
  • 1 Tbsp vanilla extract
  • pinch of salt
  • purple & green gel food coloring
  • Conversation hearts
  • purple & green sugar crystals
Instructions
Cupcakes
  1. Preheat oven to 350F degrees. Line a 9x13 cake pan with parchment paper, grease and flour.
  2. Sift together the cake flour, salt and baking powder into a large bowl.
  3. In the bowl of your mixer, cream together the butter and sugar until light and fluffy.
  4. In a measuring cup combine the milk and extracts.
  5. Add about a third of the flour mixture to the butter/sugar and mix until just combined. Then, add half the liquid and mix in slowly. Repeat with the next third of the flour mixture and half of the liquid. Finally, add the remaining flour and mix until no more lumps of flour remain.
  6. Pour the batter into a large bowl and clean out your mixer bowl making sure it is completely clean and dry.
  7. In the bowl of your mixer, beat the egg whites until stiff peaks form. Fold the egg whites into the batter and continue folding until combined. Be careful not to deflate the egg whites too much or to over mix the batter.
  8. Remove about ⅓ of the batter to another bowl and add the pink food coloring, mixing very gently until uniform in color.
  9. Spread the pink batter evenly into the prepared 9x13 pan. Bake for 10-12 minutes or until firm to the touch and a toothpick comes out clean. Cool in the pan for about 10 minutes then remove to a wire rack to cool completely.
  10. Once the pink cake has cooled, use a small heart cookie cutter to cut out heart shapes.
  11. Line your cupcake pans with liners. I used fun heart liners to continue the theme.
  12. Place about 1 Tbsp of white batter in the bottom of the liner then place a cake heart standing up into the batter. Spoon white batter around the heart until it's almost completely covered. Repeat until all the batter and hearts are gone.
  13. Bake each pan at 350F degrees for 18-22 minutes or until a toothpick comes out clean from the white batter. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Buttercream
  1. In the bowl of your mixer, cream the butter until smooth. Add the powdered sugar, salt, half the cream and extract and mix until combined.
  2. Add the remaining cream and beat on high for 3-4 minutes until light and fluffy.
  3. Remove about ¼ of the buttercream and tint green. Color the remaining buttercream purple.
  4. Fill a piping bag fitted with a large round tip with the purple buttercream. Pipe a swirl of frosting onto each cupcake then sprinkle with purple sugar crystals.
  5. Fill a piping bag fitted with a large open star, multi-pronged tip with the green buttercream. Squeeze a dollop of frosting onto the purple buttercream on each cupcake. Top with green sugar crystals and a conversation heart candy.
Notes
Cake recipe from i am baker.

 

Red Hot Velvet Cupcakes

Red velvet cinnamon and chili cupcakes infused with Red Hots syrup topped with Red Hots buttercream make these Red Hot Velvet Cupcakes a spicy, sweet treat perfect for Valentine’s Day… or any day!

Red Hot Velvet Cupcakes | JavaCupcake.com

I haven’t made a cupcake in a while… so I wanted to make something that I had never done before! And since it’s Valentine’s Day, I thought why not make it a themed cupcake… Red Hot Velvet Cupcakes!

Red Hots or Cinnamon Imperials candies are the prefect little spicy red candy to decorate cupcakes or cookies with but often times are used only at Christmas.  I know I’ve used them for years to decorate our holiday cookies with.  But since they’re red in color, I knew they’d be a great addition to any Valentine dessert!

Red Hot Velvet Cupcakes | JavaCupcake.com

I didn’t just want to toss the candies into the batter and call it good… I wanted really get the spicy flavor of the candies into the cake.  So, I made a simple syrup out of the cinnamon candies and drizzled it over the cupcakes.  This way the spicy flavor would soak into the cupcake and would be a prominent flavor! I also used that same syrup in the buttercream frosting and added a bit of chili powder for more of a spicy kick!

Red Hot Velvet Cupcakes | JavaCupcake.com

These are some seriously unique cupcakes.  And they definitely aren’t for the faint of heart… they’ve got a kick with all the chili powder and cinnamon red hots in them!

If you’re looking for something unique and different, then these are the cupcakes for you.  Flavor wise, they truly are one of the most different cupcakes I’ve ever made.  They aren’t really chocolate… they aren’t really red velvet… they pack a punch of spice and there’s this syrup glaze on top that leaves your mouth going WOOOAAAAAH!

Happy Valentine’s Day!

Enjoy!

Red Hot Velvet Cupcakes | JavaCupcake.com

Red Hot Velvet Cupcakes
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 18 cupcakes
Ingredients
Red Hot Velvet Cupcakes
  • 2½ cups all-purpose flour
  • 1 Tbsp dark chocolate cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp chili powder
  • 1 tsp cinnamon
  • 1½ cups sugar
  • 1½ cups vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 oz liquid red food coloring
  • 1 cup milk + 2 tsp vinegar (let sit for 5 minutes before using)
Red Hot Syrup
  • 1 cup cinnamon imperials or Red Hots candies
  • ½ cup water
Red Hot Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar, sifted
  • ¼ cup Red Hots syrup
  • ¼ tsp chili powder
  • ¼ cup - ½ cup Heavy Cream
  • pinch of salt
Instructions
Red Hot Velvet Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, chili powder and cinnamon.
  3. In a medium bowl, whisk together the sugar and vegetable oil.
  4. One at a time, add the eggs and whisk together until smooth.
  5. In a small bowl, combine the vanilla extract, red food coloring and cocoa powder until it makes a paste. Add this to the batter and whisk until completely combined.
  6. Mix in the milk and whisk until incorporated.
  7. Make a well in the center of the flour mixture and pour in the wet. Using a spoon or rubber spatula, fold/stir gently until no more flour is visible, but not completely mixed. Do not overmix!
  8. Fill cupcake liners ⅔ full with batter.
  9. Bake for 17-19 minutes or until a toothpick comes out clean. Cool in the pans for 2 minutes before removing to a wire rack to cool completely.
Red Hot Syrup
  1. In a small sauce pan, bring the water and candies to a boil, stirring constantly until all the candies have dissolved.
  2. Reduce to low-medium heat and simmer until the syrup has reduced and is thick.
Red Hot Buttercream
  1. In the bowl of your stand mixer, cream butter until smooth.
  2. Add half the powdered sugar and mix on high until smooth.
  3. Add the chili powder, salt, and Red Hots syrup and beat until incorporated.
  4. Add the remaining powdered sugar and mix on high until smooth.
  5. Start with ¼ cup of heavy cream and mix until combined. Add up to ¼ cup (or more) until you reach your desired consistency.
  6. Beat buttercream on high for 2 minutes.
Assembly
  1. After cupcakes have cooled, pokes several holes in the top of each cupcake with a toothpick.
  2. Spoon over a few teaspoons of Red Hots syrup on the top of each cupcake allowing the syrup to soak into the cake and holes.
  3. Pipe swirls of frosting onto each cupcake.
  4. Top with a Red Hots candy.

Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes
 
Prep time
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These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!
Serves: 12-16 cupcakes
Ingredients
Peanut Butter Monster Cookie Cupcakes
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp unsalted butter, room temperature
  • ¾ cup crunchy peanut butter
  • ½ cup packed dark brown sugar
  • ½ cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup skim milk
  • ¼ cup Hershey's Chocolate & Toffee Bits
  • ½ cup semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Peanut Butter Monster Cookie Frosting
  • ½ cup creamy peanut butter
  • ½ cup unsalted butter, room temperature
  • ¼ cup packed light brown sugar
  • 3 cups powdered sugar
  • ½ cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ¼-1/2 cup heavy cream
  • ¼ cup Hershey's chocolate & toffee bits
  • ¼ cup mini semi-sweet chocolate chips
  • ½ cup M&Ms - plus more for garnish
Instructions
Peanut Butter Monster Cookie Cupcakes
  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add ½ the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least ¾ full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.
Peanut Butter Monster Cookie Frosting
  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and ¼ cup of heavy cream. Mix until smooth.
  5. Add up to ¼ cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes
 
Ingredients
Chocolate Cupcakes
  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.
Peanut Butter M&M Frosting
  • ½ cup unsalted butter, room temperature
  • ½ heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • ½ cup Peanut Butter M&M's
  • ¼ cup Peanut Butter M&M's for garnish
Instructions
  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush ½ cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with ¼ cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the ½ cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!

White Chocolate Twix Cupcakes

These White Chocolate Twix cupcakes are a shortbread cookie cupcake filled with caramel and topped with white chocolate and a White Chocolate Twix candy! Seriously… it’s sheer perfection!White Chocolate Twix Cupcakes by JavaCupcake.comSeveral months ago, my husband and I were shopping at the German market Edeka and we spotted a candy bar we had never seen before. White Chocolate Twix! WOAH!  My husband LOVES Twix and he LOVES white chocolate… but together, in the same candy bar… HOLY COW!  Of course the first thing to pop in my mind was how these would make the BEST cupcakes!

I really wanted to get that Twix cookie flavor into the cake part – so I used a basic sponge cake recipe and then incorporated crushed shortbread cookies into the batter.  The result is perfect – it’s hard to describe, but it’s almost like a soft cookie.  It has a thick crumb and tastes just like shortbread.  YUM!

White Chocolate Twix Cupcakes by JavaCupcake.com

The cupcake is filled with caramel sauce.  Now – since I wasn’t trying to spend ALL day in the kitchen, I used a jar of premade sauce, but you could definitely make your own.  Dulce de leche would be great in the middle of these cupcakes too!  When taking a bite into these cupcakes, instead of caramel oozing out all over the place, it was soaked up into the cake… so you get a burst of caramel flavor without the mess! Perfect!

Topping these little  yummies is a whipped white chocolate frosting.  I call it whipped because that’s what I did to it – whipped the heck out of it making it a light and fluffy frosting.  And on top of the frosting, a 1/3 of a White Chocolate Twix candy bar!

And – if I’m not mistaken, I’m pretty certain no one has ever made these before… I think it may actually be a cupcake first!!

Enjoy!

{Recipe} White Chocolate Twix Cupcakes by JavaCupcake.com

White Chocolate Twix Cupcakes
 
Shortbread cake filled with caramel sauce and topped with whipped white chocolate frosting!
Serves: 24-30 cupcakes
Ingredients
Shortbread Cupcakes
  • 1 cup unsalted butter, room temperature
  • 1¾ cup sugar
  • 4 eggs
  • 2½ cups flour
  • 1 tsp salt
  • 3 tsp baking powder
  • 1 cup whole milk
  • 1 Tbsp vanilla
  • 1 package (250g) Walkers Shortbread Cookies, crushed (both fine and chunky pieces)
  • 1 12.25oz jar Smuckers caramel sauce
Whipped White Chocolate Frosting
  • 200g Lindt white chocolate (you can use any brand of white chocolate, just not chips or candy melts)
  • 1 cup unsalted butter, room temperature
  • 750g (about 4½ cups) powdered sugar
  • 1 Tbsp vanilla extract
  • ¼ cup heavy whipping cream
  • pinch of salt
Instructions
Shortbread Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium bowl, sift together the flour, baking powder and salt.
  3. In the bowl of your stand mixer, cream together the butter and sugar until fluffy - about 3-4 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Beat on high for 3-4 minutes.
  5. In a measuring cup, combine the milk and vanilla.
  6. In three parts add the flour mixture and mix on low... between each addition of flour, add half the milk. Mix only until just combined.
  7. Fold in the crushed shortbread cookies.
  8. Fill cupcake liners ¾ full and bake for 16-18 minutes.
  9. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
  10. Core each cupcake with an apple corer. Reserve the cake from the middle.
  11. Fill each cupcake with about a tablespoon of caramel sauce and place the cored cake on top of the caramel - filling the hole.
Whipped White Chocolate Frosting
  1. Place chopped chocolate in a microwave safe glass bowl. Microwave in 30 second bursts at 60% heat until 80% melted. Stir until all the chocolate has melted. Set aside to cool.
  2. In the bowl of a stand mixer, beat the butter until smooth. Add the powdered sugar and mix on high until combined.
  3. Mix in the vanilla.
  4. With the mixer on low, pour in the white chocolate. Scrape the sides of the bowl and mix on medium speed until incorporated.
  5. Add the heavy cream & salt and whip for 4-5 minutes or until light and fluffy.
  6. If the frosting seems too soft, place it in the refrigerator for 10 minutes to slightly firm up.
  7. Use a large open, star tip (such as Wilton B8) to pipe a swirl of frosting onto each cupcake. Top the cupcake with ⅓ of a white chocolate Twix candy bar.

 

Dave’s Funfetti Peeps Cupcakes

Funfetti Peeps Cupcakes by JavaCupcake.com

Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!

Mr. JavaCupcake

Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top!  (I helped just a little bit with the frosting.  hehe)

From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!

Happy Easter!

Funfetti Peeps Cupcakes
 
Cook time
Total time
 
Serves: 18-24 cupcakes - depending on size
Ingredients
Cupcakes
  • White box cake mix (plus all the extra ingredients on the box)
  • ½ cup rainbow jimmies
Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • ⅓-1/2 cup heavy cream
  • pinch of salt
  • 1 Tbsp vanilla
  • rainbow jimmies
  • large round piping tip & disposable piping bag
  • Peeps chicks
Instructions
Cupcakes
  1. Prepare cupcake batter as directed on the box. Fold ½ cup rainbow jimmies into the batter before scooping into cupcake liners.
  2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
Buttercream
  1. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
  2. Add the vanilla, salt and ⅓ of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.
Assembly
  1. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
  2. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
  3. Store in air tight container for up to 3 days.

 

Butterfinger Cupcakes

Butterfinger Cupcakes by JavaCupcake.com

So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

Butterfinger Cupcakes
 
Serves: 2 dozen cupcakes
Ingredients
Chocolate Cupcakes
Chocolate Ganache
  • 100g chocolate (I used Lindt Excellence 50% cocoa)
  • ⅓ cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla
Butterfinger Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch salt
  • 3 Butterfinger candy bars - regular size
  • 24 Butterfinger Nesting Eggs
Instructions
Chocolate Cake
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare batter as directed in the instructions found in the link above.
  3. Fill cupcake liners ⅔ full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.
Chocolate Ganache
  1. Chop chocolate into very fine pieces and place into a medium glass bowl.
  2. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
  3. Pour cream over chocolate and let it set for 1 minute untouched.
  4. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
  5. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.
Butterfinger Buttercream
  1. Cream together the peanut butter and butter for 2-3 minutes.
  2. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
  3. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
  4. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
  5. Fold the Butterfinger into the frosting.
  6. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.

Chocolate Mint “Frango” Cupcakes

Mint Chocolate Frango Cupcakes by JavaCupcake

During the holiday season, my parents would take me and my brother and sister to Frederick and Nelson to get our picture taken with Santa.  While we were there, Mom and Dad would pick up a couple boxes of Frango chocolates, the mint ones.  If we were good with Santa,  we’d get to have a few of these super yummy chocolates on the drive home.  Of course, we were always good and always got to get a chocolate treat!

Now, Frederick and Nelson has long closed and when I’m in Seattle, I take my kids to Nordstrom to see Santa.  BUT… the chocolates can be found at Macy’s! My dad surprised me with two boxes of chocolates in a care package yesterday! I was so excited to see them!

Mint Chocolate Frango Cupcakes by JavaCupcake

These chocolates are bite size… perfect for popping one in your mouth when you want a hit of smooth, creamy mint chocolate goodness.  Seriously, they are one of my favorites.  I wondered though, could I melt down these chocolates and put them in a cupcake?

So this morning, I did just that!  I took one of my most favorite recipes for chocolate cake and adapted it to include the Frango Mint Chocolates! YUM!  Since I’ve done a chocolate mint cupcake before that was topped with a green mint buttercream, I wanted to do something different with these and top them with a chocolate frosting that had more of the Frangos melted and added to the butter and sugar.  Soooooo good.

I’m sure if you can’t find any of these chocolates, you could just a good bar of your favorite mint chocolate.  I’m pretty certain Lindt has a 4oz bar that would be perfect!

See those pretty green liners I’m using? I was given those by Shannon Harvey, owner of Sweets & Treats Boutique to test out! Sweets & Treats makes greaseproof liners that are supposed to stand up to the discoloration that often happens when baking cupcakes, especially chocolate and other dark colored cake. Shannon sent me 4 sleeves of liners in all kinds of patterns and colors.  For these cupcakes, I chose the solid green liners to bring out the mint aspect of the cupcake.  Since I was baking chocolate cupcakes, I wasn’t too sure how much color these liners would hold… but, I was happily surprised!  They held their color really well and stuck to the cupcake nicely!  Especially with this dark cake, I was happy that I could still see a lot of green in these liners!  I would definitely use them again!  Thanks Shannon for sending them to me!

Enjoy!

Chocolate Mint “Frango” Cupcakes
 
Prep time
Cook time
 
Rich chocolate mint cupcake made with Mint Chocolate Frangos!
Serves: 12-15 cupcakes
Ingredients
Chocolate Mint "Frango" Cupcakes
  • 4oz Frango Mint Chocolates (about 14 pieces), roughly chopped
  • ½ cup unsalted butter, room temperature
  • ¾ cup brewed coffee
  • 2 tsp vanilla extract
  • 1 tsp mint extract
  • ¼ cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp baking soda
  • ½ tsp salt
Chocolate Mint Buttercream
  • ½ cup unsalted butter, room temperature
  • ¼ cup shortening
  • ⅓ heaping cup dark chocolate cocoa powder
  • 1 lb powdered sugar
  • 1 tsp mint extract
  • ¼ cup heavy cream
  • ⅛ tsp salt
  • 12-15 Frango Mint Chocolates
  • chocolate jimmies
  • green sugar crystals
Instructions
Chocolate Mint "Frango" Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg, sour cream, and the vanilla & mint extracts.
  4. Using a double boiler, melt together the Frango chopped chocolates and butter.
  5. Once the chocolate is smooth, whisk in the cocoa powder and brewed coffee completely incorporated.
  6. Slowly, add a few tablespoons of the hot chocolate mixture to the sour cream/egg and whisk until combined. This is going to temper the egg so it doesn't cook. Add the remaining chocolate and whisk until smooth.
  7. Make a well in the flour mixture and pour in the chocolate. Mix with the whisk until just combined. Do not over mix.
  8. Pour into cupcake liners ¾ full.
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
  10. Let cool in pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Chocolate Mint Buttercream
  1. Cream together the salt and shortening.
  2. Add the cocoa powder and powdered sugar and mix until incorporated.
  3. Add the extracts and mix to combine. The mixture will be clumpy at this point.
  4. Add enough cream until you reach the consistency of frosting you desire.
  5. Beat on high for 4-5 minutes or until the frosting lightens in color and becomes light and fluffy.
  6. Using a star tip, frost each cupcake. Top with chocolate jimmies, green sugar crystals and a Chocolate Mint Frango.