Toy Story Alien Cupcakes

Add excitement and fun to your next Toy Story themed party with these Alien Cupcakes!  By using my simple decorating techniques to make these Toy Story Alien Cupcakes, your guests will “be eternally grateful” for your effort!

{Tutorial} Toy Story Alien Cupcakes | JavaCupcake.com

Today is Matty’s 2nd birthday! I can’t believe that 2 years of his life have already come and gone.   It just seems like yesterday that I was celebrating his first birthday with these Sesame Street cupcakes!

Two weekends ago, we celebrated his birthday with a huge joint party with his little friend, Lena.  Lena and Matty are just two weeks apart so it was a treat to be able to celebrate their birthdays together this year! The theme of the party was Toy Story!

{Tutorial} Toy Story Alien Cupcakes | JavaCupcake.com

For the Toy Story party, I made a variety of fun, themed desserts including these super cute Alien Cupcakes! I had seen a variety of different ways to make these Alien cupcakes all over the internet, but since I’m in Germany I knew my supplies would be limited.

For the ears and antennae, I used green gummies.  Luckily, Germans love their gummies so I was able to find those easily out on the economy.  I used green gummy rope for the antennae and cut flat rectangle gummies into triangles for the ears.

{Tutorial} Toy Story Alien Cupcakes | JavaCupcake.com

The eyes are made from Wilton candy eyes.  If you can’t find these in your local craft store, you could just pipe white dollops of frosting and add a touch of black for the pupils.  Or maybe you could find white candies to use.  The mouth is made with a tube of black decorating gel.  Easy peasy!

One of the best things about making a cupcake like this is that when YOU make them at home, they don’t have to be exactly like mine.  Use what supplies you have at your disposal.  Use what your grocery store carries.  Improvise.   It’s not about taking exactly what I did and recreating it, it’s about making the cupcakes your own with the supplies you have!

To be honest… that’s the most fun part for me!  Figuring out how I can take the inspiration I got from someone else’s creation and turn it into my own! I hope that these Alien Cupcakes can do that for you!

{Tutorial} Toy Story Alien Cupcakes | JavaCupcake.com

Here’s more from the Toy Story Party:

And because it wouldn’t be a party if my friends didn’t get a little crazy… here’s Lena’s Mom, Mareile, being silly in her Alien shirt with the Alien cupcakes!!

{Tutorial} Toy Story Alien Cupcakes | JavaCupcake.com

 

Toy Story Alien Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
Frosting
Alien Head
  • Green gummy rope
  • Green flat gummy squares
  • Black decorating gel (in a tube)
  • Candy eyes (I used Wilton brand)
Instructions
Cupcakes
  1. Prepare the batter as i am baker describes in the recipe link above.
  2. Line cupcake pans with green liners and fill ⅔ with batter.
  3. Bake 18-20 minutes or until a toothpick comes out clean.
  4. Once the cupcakes have cooled, core the center of each cupcake out and fill with strawberry jam.
Frosting
  1. Prepare the frosting as directed in the link above.
  2. Tint the frosting green using the gel food coloring.
Assembly
  1. Frost the top of each cupcake with the green frosting making sure to create a flat surface on the top.
  2. Place three candy eyes in the center of the cupcake. Squeeze a circle or squiggly line of black decorating gel under the eyes for the mouth.
  3. Cut the square gummies into triangles and place one above the eyes on the edge of the cupcake. One triangle on each side for the ears.
  4. Cut a ½ in piece of gummy rope and place it in the top, center of the cupcake.
Notes
To make things even simpler, use store bought cake mix for the cupcakes and use pre-made frosting to decorate. Focus on the Alien head and decorating!

Please PIN this image to save these party ideas for later or to share with your friends! THANK YOU!

Toy Story Party Desserts & Decorating Ideas | JavaCupcake.com

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
Cook time
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.

Sweet Potato Cupcakes

These Sweet Potato Cupcakes aren’t your ordinary cupcake! They are filled with cinnamon, nutmeg, brown sugar then are topped with a marshmallow frosting and are sure to please the sweet potato-lover in your life!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I am in love with sweet potatoes.   Seriously.  I could probably eat them several times a week with dinner if my family would let me!  hehe  Typically, I just roast them with a little olive oil, salt/pepper and a few assorted herbs.  My husband wants me to add honey – but I think they’re sweet enough without!  And… as a matter of fact, I’m eating sweet potatoes with my lunch as I write this post – left over from last night’s dinner! HA! :)

As the holiday’s went on, I noticed sweet potatoes being made into casseroles, pies, donuts and all kinds of delicious goodies.  BUT – I did not sweet a sweet potato cupcake.  So of course, I needed to make one!

Since I had huge success with the pumpkin cupcakes, I thought… why reinvent the wheel?  Why develop a completely new recipe when I’ve already got one that I could adapt for these sweet potato cupcakes!  So… that’s exactly what I did!

Of course, you can’t top sweet potatoes with anything other than marshmallows!  I topped these cupcakes with a light and fluffy marshmallow frosting that’s super simple to make and looks like a white cloud on top of the cupcakes!

Sweet Potato Cupcakes with Marshmallow Frosting | JavaCupcake.com

I hope that you can set aside some time to make these sweet potato cupcakes before the holiday season is over!  They’re really worth the effort not only because of the unique flavors but because they are actually really quite delicious!

Oh… now that I think about it, you should make these for your New Years Eve party!! YES!  You could totally decorate them with fun colors and use liners like the green ones I used from Sweets & Treats Boutique!! YES! Do it!!!  Your friends will be WOWed at your NYE party!

Enjoy!

Sweet Potato Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Sweet Potato Cupcakes
  • 1⅔ all-purpose cup flour
  • ½ light brown sugar, loosely packed
  • ½ cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup sweet potato puree (I used canned with no added spices)
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • ¾ cup vegetable oil
Marshmallow Frosting
  • 1 cup unsalted butter, room temperature
  • 3 cups powdered sugar (sifted before measuring)
  • 1 7oz jar marshmallow fluff/creme
  • 1 tsp vanilla extract
  • 2 Tbsp heavy cream
  • pinch of salt
  • sugar pears or sprinkles, for garnish
Instructions
Cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg and salt until combined. NOTE: Make sure all the brown sugar chunks have been broken up.
  3. In a medium bowl, whisk the eggs until combined. Add the sour cream, sweet potato puree, vanilla extract and oil and whisk until smooth. NOTE: No lumps of sweet potato or sour cream should be left after whisking.
  4. Pour the wet mixture into the dry flour mixture and fold together with a rubber spatula until all the dry has been incorporated into the wet. NOTE: Scrape the bottom and sides of the bowl to sure everything has been combined. DO NOT OVER MIX.
  5. Fill cupcake liners ¾ full. Once all the liners have been filled, tap the pan on the counter 2-3 times help settle the batter into the cups and release any air bubbles.
  6. Bake for 17-19 minutes or until a toothpick comes out clean.
  7. Leave cupcakes in the pan for 2-3 minutes before removing to a wire rack to cool completely.
Marshmallow Frosting
  1. In the bowl of your stand mixer, cream together the butter and powdered sugar until smooth.
  2. Add the vanilla and marshmallow fluff and beat on high for 1 minute.
  3. Add the heavy cream and beat on high for 2-3 minutes or until light and fluffy.
  4. Toss in the salt and mix until incorporated.
  5. Using a large open star tip, pipe swirls of frosting onto each cupcake.
  6. Garnish with sugar pearls or sprinkles

Tres Leches Cupcakes with Fresh Mango

Tres Leches or “three milks” cake is a light, yet rich sponge cake soaked in three kinds of milks – evaporated milk, condensed milk and heavy cream.  These Tres Leches Cupcakes are topped with a dollop of whipped cream and fresh mango slice.  They’re the perfect Spanish treat!

Tres Leches Cupcakes with Fresh Mango | JavaCupcake.com

Last Friday I’m went to a Mexican themed potluck & bible study.  Unfortunately, I’m wasn’t going to make it to the dinner portion of the evening, but I would be there for dessert! So I wanted my contribution to the potluck to be something that I could be there to enjoy as well. Doing a little research about Mexican desserts, I found a lot of churro and fried ice cream recipes, but not many cakes.  Except one cake… the tres leches cake.  This light and airy cake is soaked with a rich mixture of milks that make it so incredibly delicious.

After soaking the cupcakes with the milk sauce, I decided to keep it pretty traditional and top it with a light whipped cream frosting flavored with a bit of rum and sugar soaked mango slices for a little big of color and sweetness.

The first round I used the Pioneer Woman’s recipe that required separating the eggs, used a lot less flour and no butter.  This round didn’t turn out very well.  They baked very quickly… at 15 minutes they were already over baked and they had a very eggy taste.  Which, I’m sure would have been covered up with the tres leches, but I wasn’t convinced that this light and airy cake could hold up to the milk I needed to pour over it.

Tres Leches Cupcakes with Fresh Mango | JavaCupcake.com

So, I went in search of a recipe that called for butter and a bit more flour.  I settled on the recipe from the Food Network.  I don’t typically use recipes from FN, but this one seemed to be a bit more stable and I was now in a time crunch.  Less than 5 hours to the potluck and I had no cupcakes. These cupcakes are not only beautiful, but the taste absolutely amazing.  The creamy milk soaks right into the cake without making it soggy or overpowering in flavor.  I am so glad I had the opportunity to make these cupcakes!

If you’re in the need for more Mexican themed desserts… you might want to check out my Mexican Hot Chocolate Cupcakes.  They’re from my earlier days of blogging, so the pictures aren’t as pretty… but they cupcakes don’t disappoint! So if you’re in need of a not only delicious cake, but a treat for your next Mexican themed potluck… I’d definitely make these cupcakes!

You could easily convert these Tres Leches Cupcakes into a cake as well.  Just bake in a 9×13 pan and after you remove it from the pan,  drench it in the milk mixture and cover in whipped cream.  When you cut the cake into squares, top each one with a slice of mango! Delish!

Enjoy!

Tres Leches Cupcakes with Fresh Mango
 
Prep time
Cook time
Total time
 
Serves: 18 cupcakes
Ingredients
Tres Leches Cupcakes
  • 2½ cups cake flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup unsalted butter, at room temperature
  • 1½ cups sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1¼ cup milk
Tres Leches
  • 6oz Evaporated Milk
  • 3.5oz Sweetened Condensed Milk
  • 3oz Heavy Cream
Whipping Cream
  • 2 cups heavy cream
  • up to ¼ cup sugar (depending on how sweet you like your cream)
  • 1 Tbsp rum (or any other flavoring)
Mango Garnish
  • 1 ripe mango, sliced
Instructions
Tres Leches Cupcakes
  1. Preheat oven to 350 F degrees and line cupcake pans with liners.
  2. In a bowl, sift together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar together until smooth.
  4. Add the eggs one at a time and beat well after each addition. Mix in the vanilla.
  5. With the mixer on low speed, add the flour and milk alternating, beginning and ending with the flour. Mix only until just combined.
  6. Remove the bowl and scrape the sides of the bowl with a rubber spatula and fold 5-6 times to make sure batter is smooth and no more lumps remain. DO NOT OVER MIX the batter.
  7. Fill liners ⅔ full with batter and bake for 18-20 minutes or until the tops are golden brown.
  8. Cool in pan for 3 minutes before removing to a wire rack to cool completely.
Whipped Cream Topping
  1. In a clean bowl with the whisk attachment on your stand mixer, whip the heavy cream until frothy on high speed. Once frothy, add the sugar & rum slowly while still whipping.
  2. Continue whipping until stiff peaks have formed.
Mango Garnish
  1. Peel and thinly slice the mango until you have enough slices to top each cupcake. Only use the firmest, ripest part of the mango.
Assembly
  1. Poke 10-12 holes into the cupcake making sure not to cut through the paper on the bottom.
  2. Pour 2-3 Tbsp of the tres leches over each cupcake slowly, allowing it to soak into the cake.
  3. Top each soaked cupcake with a dollop of whipped cream.
  4. Garnish with a light dusting of cinnamon and a mango slice.

Peaches n’ Cream Cupcakes

Bloggers helping bloggers. It’s a great thing.  Last month, I had six amazing posts from some super bloggers step in for me here on JavaCupcake while my family transitioned to live without our soldier.   This time… it’s my turn to help out another blogger.

Peaches n' Cream Cupcakes | JavaCupcake.com

Mallory of Total Noms got married this past weekend.  I love weddings.  Maybe, it’s because I never had one… maybe it’s because I love the idea of sharing the love you have for another person openly, in front of everyone who matters to you… professing your commitment to that person.   Everything about that… I love.  So, when Mallory reached out to the blogging community for guest posts on her blog while she went on her honeymoon… I jumped at the chance to help her out!

10lbs of tart mini white peaches | JavaCupcake.com

A couple weeks ago the peaches here in Germany were literally falling from the trees.  There were so many that were ripe for the picking and my friend Mareile did just that.  She brought me a bag of the “extra” peaches that she couldn’t use… the extras equaled about 20lbs worth of peaches.  So… I made a peach crumble pie and I made Peaches n’ Cream Cupcakes.  But, these cupcakes were going to be special, for Mallory and her readers.

So… head on over to Total Noms and check out the Peaches n’ Cream Cupcakes I made for Mallory.  Tell her I sent ya and please, wish her a big CONGRATULATIONS on her marriage!

I can’t wait to see the pictures of your wedding Mallory!!

Peaches n' Cream Cupcakes | JavaCupcake.com

 

Golden Chocolate Creme Cupcakes

Based on the OREO cookie with the same name, these Golden Chocolate Creme Cupcakes are a rich, golden cake topped with sweet whipped chocolate ganache.  A delightful treat for an OREO lover!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

We don’t get many of the fun flavors of OREO cookies at the commissary here in Grafenwoehr, Germany.  So… when I see a flavor with the big NEW tag next to it, I snatch up at least one package!  This time… it was the Golden Chocolate Creme OREO cookies.  Golden cookie filled with smooth chocolate cream.

I instantly knew these needed to be turned into a cupcake.  Golden yellow cake topped with chocolate frosting?  Seriously perfect.

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

Here’s where I struggled though… what kind of chocolate frosting should be on top?  I knew that it had to be so super creamy and sweet… so my traditional chocolate buttercream that I use on my favorite chocolate cupcake recipe would be out.  That frosting is too fluffy and light.

Ohhhh… but ganache is smooth and creamy!! YES! I’ll whip it up to pure chocolate perfection!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

I can’t take credit for this golden cake though… it comes from Smitten Kitchen.  She already had a great recipe, so why reinvent the wheel.   You can find her yellow cake recipe here… but I’ll post it below cause I turned it into cupcakes.

Just so you know… this cake is pretty darn delicious.  The yellow cake is light and fluffy, moist and full of great flavor.   The whipped chocolate ganache is smooth, creamy and so effffffffing good!  It really taste so creamy smooth… just like the center of a Golden Chocolate Creme Oreo!

Golden Chocolate Creme Cupcakes inspired by the OREO with the same name! | JavaCupcake.com

So, the recipe for the frosting only made enough to frost just about 2 dozen cupcakes.  Bummer, I know.  I had naked cupcakes!  ACK! So, I whipped up a half batch of my perfect peanut butter buttercream and topped the rest with that! Another great option for this golden cake! YUM!

To transform these cupcakes into a treat perfect for Fall, I used:
Cupcake Liners: Sweets & Treats Boutique
Autumn Leaf Mini-Quins: Bake it Pretty

Enjoy!

Golden Chocolate Creme Cupcakes
 
Prep time
Cook time
 
Serves: 2-3 dozen cupcakes
Ingredients
Golden Cupcakes
  • Brown Chevron Liners from Sweets & Treats Boutique
  • 4 cups cake flour ( or 3½ cups flour + ½ cup corn starch - SIFTED 2x)
  • 2 tsp baking powder
  • 1½ tspbaking soda
  • 1 tsp salt
  • 1 cup nsalted butter, room temperature
  • 2 cups sugar
  • 2 tsp vanilla extract
  • 4 large eggs, at room temperature
  • 2 cups buttermilk
Whipped Chocolate Ganache
  • 3½ cups semi-sweet chocolate chips
  • 1¾ cup heavy cream
  • Autumn Leaf Mini Quins - for garnish (optional)
NOTE:
  • You may need to make more frosting than this recipe yields. I ran out of whipped ganache with 9 cupcakes left to frost. If you used the closed star Wilton 1M tip, the frosting might go further.
Instructions
Whipped Chocolate Ganache
  1. Place chocolate chips in the bowl of your stand mixer. (If you don't have two bowls for your mixer, place the chocolate in a medium glass bowl.)
  2. Heat the heavy cream on the stove until just boiling. Pour immediately over the chocolate chips and let sit for 2 minutes. Do not stir during these 2 minutes.
  3. Using a rubber spatula, stir the chocolate and cream until all the chocolate has melted. If the chocolate doesn't want to melt all the way, use a double boiler to heat the chocolate until it's all melted.
  4. Allow to cool for 20 minutes on the counter and then chill in the fridge for about an hour. You want the frosting to be the consistency of really thick pudding.
  5. While it's chilling, bake the cupcakes.
  6. After the cupcakes are baked and are cooling, remove the ganache from the fridge and let rest on the counter for 10 minutes.
  7. Using the whisk attachment on your mixer, whisk the chocolate for about 2-3 minutes. It will lighten in color and get fluffy. Do not over mix.
Golden Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of your stand mixer, cream together the butter and sugar for 2-3 minutes or until light and fluffy.
  4. Mix in the vanilla. Scrape the sides of the bowl and mix again.
  5. One at a time, add the eggs. Scrape the bowl down after each addition of eggs.
  6. With the mixer on low, pour in the buttermilk and mix until just combined. NOTE: The batter will look curdled, but will smooth out with the flour.
  7. One cup at a time, add the flour with the mixer on low speed. Mix until just combined after each addition. Scrape the sides of the bowl and make sure all the flour has been incorporated.
  8. Scoop batter into liners ⅔ full.
  9. Bake for 15-17 minutes or until a toothpick comes out clean.
  10. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Assembly
  1. Using a large open star tip fitted on your piping bag, pipe a swirl of frosting onto each cupcake.
  2. Garnish with the leaf quins.

Maple Pear Cupcakes

Maple syrup marinated pears bring these spiced cupcakes to the next level by adding an intense amount of flavor!   Oh, and did I mention the roasted pear buttercream? It’s Pure Pear Perfection!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

I know, it’s not technically Fall yet… but the weather here in Bavaria is telling me it’s time to put the flipflops away and break out the hoodies and Chuck Taylors.   The cloudy skies and cooler temperatures also tell me it’s time to start my Fall baking!

When I think of Fall I typically go for apples… I mean, apples go with everything and everyone loves them.  But… I’ve made them before.  A couple times.

I’m so over apples.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

So, I’ve moved on to pears!  I love how soft, yet still firm pears are… it’s like they melt in your mouth when you take a bite into them!  So these cupcakes are full of giant chunks of melt-in-your-mouth pear goodness.

Oh, did I mention that those pears got a 2 hour marinade in spices and pure maple syrup first? Ohhhhhhhhhh my! Yes!

Finally, these cupcakes are topped with a roasted pear buttercream.  Yeah… you read that correct. ROASTED PEAR BUTTERCREAM!?!? Oh yeah, I went there.

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Run to the store, get 4 pears and be prepared to have the most pearlicious cupcake ever!

Enjoy!

NOTE: Ok – in an attempt to be completely transparent, I need to confess something about these cupcakes.  After I made them and put the frosting… I ate one.  It was then I realized I should have paired a different frosting with this cake.  Now, don’t get me wrong… this frosting is super yummy! It’s just a bit sweet and too heavy for this cake.  Next time I make this cake… I think I’ll pair it with a light cinnamon whipped cream.  Light, not too sweet but still delicious… a frosting that won’t overpower the deliciousness of the pear cake!

Maple Pear Cupcakes | Spiced caked filled with maple syrup marinated pears topped with a sweet pear buttercream | by JavaCupcake.com

Cupcakes liners courtesy of Sweets  & Treats Boutique!

Maple Pear Cupcakes
 
Prep time
Cook time
 
Maple syrup marinated pears fill these cupcakes while roasted pear buttercream tops them. Pure Pear Perfection.
Serves: 1 dozen cupcakes
Ingredients
Maple Pear Cupcakes
  • 2 medium pears, peeled, cored & diced (1½ cups diced)
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ¼ cup pure maple syrup (NOT breakfast syrup)
  • 1 Tbsp vanilla
  • 1½ cups cake flour, sifted
  • ¼ cup light brown sugar, lightly packed
  • ¼ cup sugar
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter, softened & cubed
  • ⅓ cup sour cream
  • 2 eggs
  • 1 tsp vanilla
Pear Buttercream
  • 1 medium pear
  • ⅛ tsp nutmeg
  • ⅛ tsp cinnamon
  • 1 Tbsp pure maple syrup (NOT breakfast syrup)
  • 1 Tbsp pure honey
  • 1 cup unsalted butter, room temperature
  • 1 lb + 1 cup powdered sugar, sifted
  • Cooked pears (about 3 Tbsp)
  • heavy cream - to desired consistency
  • ⅛ tsp salt
  • pinch of Green gel food coloring (optional)
  • Thin sliced pear - for garnish
Instructions
Maple Pear Cupcakes
  1. Peel, core and dice the pears and place in an 8x8 dish.
  2. Sprinkle the nutmeg and cinnamon over the pears. Pour the maple syrup and vanilla over pears also. Stir it all together until the pears are well coated.
  3. Sit on the counter, uncovered, for 2 hours. Stir occasionally.
  4. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  5. In the bowl of your stand mixer, sift together the flour, sugar, baking powder and salt. Turn the mixer on low and mix for 30 seconds.
  6. Add the butter, vanilla and sour cream and mix until the flour mixture is no longer wet.
  7. Add the eggs one at a time and mix after each egg until incorporated. Scrape the sides & bottom of the bowl to make sure everything has been mixed.
  8. Fold in the mainating pears and all the juices in the pan.
  9. Fill cupcake liners ¾ full with batter.
  10. Bake for 17-19 minutes or until they are golden brown on top and a toothpick comes out clean.
  11. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Pear Buttercream
  1. Peal, core and dice the pear and place it in a small saute pan over medium heat. Add the cinnamon, nutmeg and honey and mix.
  2. Once the pears begin to soften, press a fork into each piece of pear to break it up. You don't want mushy pears, but soft small pieces.
  3. Reduce heat to low and simmer for 10 minutes, stirring occasionally. You want the sauce to thicken and turn a dark golden caramel color.
  4. Remove from the heat the pears to another bowl to cool. If you're short on time, pop the pears in the fridge to cool for about 15 minutes.
  5. Once the pears have cooled, in the bowl of your stand mixer, cream the butter until smooth.
  6. Add the powdered sugar, one cup at a time and beat until incorporated.
  7. Add the cooked pears and mix in. Scrape the sides of the bowl and beat on high for 1 minute.
  8. One teaspoon at a time, add the heavy cream. Mix well each time you add more. Add enough cream until you reach your desired consistency.
  9. Mix in the salt.
  10. At this time, add the green food coloring. Use just enough to get a light, yet bright green color. This step is optional.
  11. Beat the buttercream on high for 1-2 minutes or until it has become light and fluffy.
  12. If the buttercream is thin, chill in fridge for about 10 minutes before piping.
Assembly
  1. Using a Wilton 1M piping tip fitted on a disposable piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with thin slices of pear for garnish.
Notes
Recipe adapted from Bakingdom's Pear Hazelnut Cupcakes.

Pumpkin Chocolate Chip Cupcakes

A spin-off of my original and highly popular pumpkin chocolate chip bread recipe, these Pumpkin Chocolate Chip Cupcakes are mix of pumpkin, spice, chocolate and cream cheese and are a big hit in my house!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Is it too early for pumpkin?  It IS September.  There ARE  rain and clouds here in Germany.  The temperature IS in the 50s and the commissary has Halloween candy for sale.  Those are all sings that’s it’s perfectly okay to start baking with pumpkin, right?

Right.

Good.  Now that we’re all in agreement.  Let’s get to these cupcakes.

The most popular recipe on my blog is my Pumpkin Chocolate Chip Bread.  People rant and rave over how amazingly delicious it is!  AND they love that it isn’t full of sugar.  So I knew that I needed to turn this bread into a cupcake!   But, not just any cupcake… one that really showed off the great pumpkin flavor the bread already had!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Pumpkin Perfection!

So, if you’re tried the pumpkin chocolate chip bread…. you NEED to try these cupcakes.  You’re really going to love them!

Enjoy!

Pumpkin Chocolate Chip Cupcakes
 
Prep time
Cook time
Total time
 
Simple, delicious and full of flavor... these pumpkin chocolate chip cupcakes are sure to please everyone this Fall!
Serves: 18 cupcakes
Ingredients
For the cupcakes
  • 1⅔ cup flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • ¼ cup sour cream
  • ¾ cup vegetable oil
  • 1½ cups semi-sweet chocolate chips
For the frosting
  • ½ cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • ¼ cup pumpkin puree (not pumpkin pie mix)
  • 1lb powdered sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla
  • 2 Tbsp heavy whipping cream
  • mini chocolate chips, for garnish
Instructions
For the cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Add the chocolate chips and fold gently 2-3 times to combine.
  7. Fill the cupcake liners at least ⅔ full with batter.
  8. Bake 15-17 minutes or until a toothpick comes out clean.
  9. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
For the frosting
  1. In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth. Add the cream cheese and mix again until smooth. Scrape the sides of the bowl.
  2. Add the pumpkin puree and beat 1 minute.
  3. One cup at a time, add the powdered sugar, mixing until smooth after each addition.
  4. Mix in the cinnamon, nutmeg, heavy cream and vanilla.
  5. Beat on high for 1-2 minutes or until well combined, smooth and fluffy.
Assembly
  1. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish with mini chocolate chips.

{Guest Post} Peachy Keen Cupcakes

Heather of Heather’s Dish is on the blog today sharing these amazing Peachy Keen Cupcakes with you!  Don’t those slices of peach on top make you want to jump through the computer and eat them!?

Peachy Keen Cupcakes by Heather's Dish for JavaCupcake.com

THANK YOU Heather, for creating this cupcake and recipe for me!  It’s an amazing feeling to have the love and support of the blogging community during this difficult time! Be sure to check out Heather’s blog and thank her for such a sweet recipe!

GP-Heathers-Dish

Y’all, I am just so honored to be posting on Betsy’s blog today!  The sacrifices her husband and her whole family make for our country – well, it truly does bring tears to my eyes. And the fact that she was able to reach out and get so much love and support from such an incredible community of bloggers?  Well, let’s just say that while I haven’t had to work through deployment, I too have experienced that love and support during hard times and there truly aren’t words to express my gratitude.

So let’s talk peaches, shall we?  As a native Texan I grew up enamored with the sweet and juicy stone fruit that came out of Fredericksburg, Texas during the dog days of summer.  Sure, I grew up and lived in West Texas, but those trips to the Hill Country always meant that we’d get to sink our teeth into those sweet peaches, which would always yield a peach-juice beard on everyone who surrendered to that sweet summer treat.  As a proper Texas girl I think it’s safe to say that that’s the only kind of “beard” a gal should have, and I’d gladly wear mine around til the peaches were gone!

Peahcy Keen Cupcakes by Heather's Dish for JavaCupcake.com

These days I live in the South where sweet juicy fruit is still abundant and just oh-so-delicious.  I mean really, what a blessing to eat so well during these hot summer months!  To celebrate (and maybe to use some peaches we inevitably didn’t have the time to eat immediately) I thought what better way to celebrate Betsy’s family, summer and this beautiful community than stuff cupcakes full of peaches and slather on some cream cheese frosting.

I mean really, that’s a celebration.  So let’s get on it!

Peachy Keen Cupcakes
 
Prep time
Cook time
 
Ingredients
For the cupcakes
  • ½ cup butter, at room temperature
  • 1-1/2 cups light brown sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 cup peach puree (2-3 large peaches, peeled and pureed in a food processor or blender)
  • ½ cup plain Greek yogurt
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 tablespoons cornstarch
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • 2 large peaches, peeled and finely diced
  • zest of one large orange
For the cream cheese frosting
  • 1 stick butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons milk
Instructions
For the cupcakes
  1. Preheat oven to 350.
  2. Line a muffin pan with cups and brush the rim lightly with oil.
  3. For the cupcakes, cream together the butter and sugar.
  4. Add the eggs and vanilla and mix until well combined.
  5. Add the peach puree and Greek yogurt and mix until well incorporated.
  6. Sift together the flour, cornstarch, baking powder, baking soda and salt.
  7. Gently fold the dry ingredients into the wet until just combined.
  8. Toss the diced peaches and orange zest with 1 tablespoon flour and then fold into the batter until evenly distributed.
  9. Scoop the cupcakes by ¼ cup each into the lined muffin cups.
  10. Bake at 350 for 15-20 minutes until just done.
  11. Let cool completely before frosting.
For the frosting
  1. Cream together the butter and cream cheese until smooth.
  2. Slowly add the powdered sugar and vanilla, mixing until smooth.
  3. If a thinner texture is desired, add the milk 1 teaspoon at a time until desired consistency is reached.
  4. Spread the frosting evenly on the cupcakes.

Heather DisarroHeather Disarro is a native Texan who now lives in Little Rock with her husband, son, and two rambunctious labs. She graduated from Texas Tech University in 2006 with a degree in Restaurant/Hotel/Institutional Management and English. After forays in the restaurant, fashion and outdoor apparel industries, her passion for food, writing, photography and travel led her to begin a food- and life-based blog, Heather’s Dish, where she blogs on a daily basis. She also coordinates a blog dedicated to encouraging women to see their own true beauty, FacesofBeauty.org, which is run solely from individual contributions. In her free time, you can find Heather working out, playing hide-and-seek with her son, kneading bread or hiking with her family. She is a wife, mother, storyteller, writer, hopeful crafter, and all-around completely blessed!

Connect with Heather here: TwitterFacebookPinterestInstagramGoogle+ YouTube or her Blog, Heather’s Dish

 

The Only Chocolate Cupcake Recipe You’ll Ever Need!

Your search is over.  You don’t have to look on Pinterest or Google anymore… because yes, you’ve finally found it.  The only chocolate cupcake recipe you’ll ever need!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

You might be thinking that is an awfully bold statement.  But let me assure you… this recipe isn’t all talk… it’s ALL FLAVOR!  Rich chocolate cake highlighted by the subtle undertones of espresso topped with the lightest, fluffiest chocolate buttercream you’ll ever taste.

You’ll  never need another chocolate cake recipe ever again… because trust me… this one is not only simple to make, but out of this world delicious!

i-love-lucy

If you can’t take my word for it… ask Lucy.  She helped decorate these cupcakes and she loved them! (PS… Her Mommy and baby sister loved them too!)

Enjoy!

The Only Chocolate Cupcake Recipe You'll Ever Need! by JavaCupcake.com

The Only Chocolate Cupcake Recipe You’ll Ever Need!
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Chocolate Cupcakes
  • ½ cup unsalted butter
  • ¾ cup brewed coffee
  • ½ Tbsp espresso powder
  • 1 tsp vanilla
  • ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
  • ⅓ cup sour cream
  • 1 egg
  • 1 cup sugar
  • 1 cup flour
  • ¾ tsp baking soda
  • ½ tsp salt
Whipped Chocolate Buttercream
  • ¾ cup unsalted butter, room temperature
  • ¼ cup dark chocolate cocoa powder
  • 1lb powdered sugar
  • 1 tsp vanilla
  • ¼ cup heavy whipping cream
  • pinch of salt
  • rainbow nonpareils- for garnish
Instructions
Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Whipped Chocolate Buttercream.
  1. In the bowl of your stand mixer, whip the butter until smooth.
  2. Add the dark chocolate cocoa powder and mix on medium-high until combined.
  3. Add the sugar and salt and mix until incorporated. The frosting will be very thick.
  4. Mix in the vanilla extract and heavy whipping cream and mix until smooth. Scrape the sides of the bowl and mix again for 20 seconds.
  5. Beat on high for 2-3 minutes, scrape the sides of the bowl and beat again for 1 more minute.
Assembly
  1. Using a Wilton 1M tip on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Top with rainbow nonpareils for garnish.

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
Cook time
 
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.

Candy Bar Cupcakes – 4 Ways!

Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

This past weekend I went to a  BBQ with some soldiers & families from my husband’s platoon… and of course, Dave asked me to make cupcakes.  I kept asking and asking what flavors he wanted and he couldn’t decide.  Apparently, I couldn’t decide either since I made candy bar cupcakes – 4 ways!

I used my favorite chocolate cake base and topped each one (and even filled a couple) with different flavors all inspired for 4 different candy bars.  Well, I guess they all aren’t technically candy bars, but you get what I mean.

Black & White Cupcakes – dark chocolate cake topped with white chocolate frosting and garnished with chunks of dark and white chocolate.

Black & White Cupcakes - dark and white chocolate - by JavaCupcake.com

 

Rolo Cupcakes – dark chocolate cake filled with chopped Rolos topped with caramel frosting and garnished with a Rolo.

Rolo Cupcakes by JavaCupcake.com

 

Reese’s Cupcakes – dark chocolate cake topped with whipped peanut butter buttercream garnished with chocolate jimmies and a mini Reese’s peanut butter cup cupcake.

Reese's Cupcakes by JavaCupcake.com

After Eight Cupcakes – dark chocolate cake filled with mint chocolate chips topped with  mint chocolate chip buttercream and an After Eight Mint.

After Eight Cupcakes (mint chocolate) - by JavaCupcake.com

Woah.  That’s a lot of cupcakes.

I know… you may not have everything to make these cupcakes on hand… and if you were to buy all the candy needed to put these together it’d break the bank.    No worries though… I’ve broken down the recipe so that you can make them 1 dozen at a time!

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

So at the BBQ – the cupcakes were a HUGE hit!  Everyone loved them… from the soldiers to the kids… my cupcakes put a smile on all faces!

Adults & Kids eating and loving JavaCupcake!

Enjoy!

Candy Bar Cupcakes – 4 Ways!
 
Cook time
 
Rich dark chocolate cupcakes made into four very different, extremely delectable, incredibly delicious candy bar-inspired cupcakes!
Serves: 4 dozen cupcakes
Ingredients
Dark Chocolate Cupcakes
  • Use this Dark Chocolate Cupcakes recipe. It makes 2 dozen cupcakes, so double it if you're making all 4 cupcakes or cut it in half if you're only making 1 dozen.
  • ROLO: 18 Rolo candies, quartered
  • AFTER EIGHT: mint chocolate chips
Peanut Butter Buttercream for Reese's Cupcakes
  • Use HALF of this Perfect Peanut Butter Buttercream recipe.
  • 12 Reese's mini peanut butter cups, unwrapped for garnish
  • chocolate jimmies, for garnish
  • chocolate chips, for garnish
Caramel Buttercream for Rolo Cupcakes
  • ½ cup unsalted butter
  • 1 cup dark brown sugar, lightly packed
  • ⅓ cup heavy cream
  • ½ tsp salt
  • 1lb powdered sugar, sifted
  • 2 Tbsp heavy cream
  • 12 Rolo candies for garnish
Whipped White Chocolate Frosting for Black & White Cupcakes
  • Use HALF of this White Chocolate Frosting recipe.
  • dark (at least 75% cocoa) & white chocolate chunks for garnish (I used Lindt chocolate bars)
Mint Chocolate Chip Buttercream for After Eight Cupcakes
  • ½ cup unsalted butter, room temperature
  • 1lb powdered sugar, sifted
  • ¼ cup heavy cream
  • 1tsp mint extract
  • pinch of salt
  • ¼ mint chocolate chips, chopped
  • 12 After Eight mints for garnish
Instructions
Dark Chocolate Cupcakes
  1. Prepare cupcakes as directed in recipe above.
  2. FOR THE ROLO CUPCAKES: Chop up 2 Rolos and place into each cup of batter before baking.
  3. FOR THE AFTER EIGHT: Place 8-10 mint chocolate chips into the cups of batter before baking, stir gently with a toothpick.
  4. Allow cupcakes to cool completely before frosting & decorating.
Peanut Butter Buttercream for Reese's Cupcakes & Assembly
  1. Prepare buttercream as directed in recipe above.
  2. Using a Wilton 1M decorating tip, pipe a swirl of frosting onto each mini Reese's pb cup. Top with a chocolate chip.
  3. Pipe swirls of frosting using the 1M tip onto each cupcake. Sprinkle chocolate jimmies on top and garnish with a mini Reese's pb cup.
Caramel Buttercream for Rolo Cupcakes & Assembly
  1. In a medium, heavy sauce pan, melt the butter over medium-high heat.
  2. Add the sugar. cream and salt and whisk until the sugar is dissolved.
  3. Bring to a simmer for 3 minutes, stirring occasionally. Remove from heat and cool for 15 minutes
  4. In the bowl of your stand mixer, pour in cooled caramel mixture. Add the powdered sugar, one cup at a time, mixing together on low. Mixture will be very thick.
  5. Add up to 2Tbsp heavy cream to loosen the frosting.
  6. Using a large round tip, frost a swirl, dollop of frosting onto the center each cupcake. Tap the cupcake on the counter so that the frosting spreads to the sides.
  7. Garnish with a Rolo candy cut in half.
Whipped White Chocolate Frosting for Black & White Cupcakes & Assembly
  1. Prepare the frosting as directed in the recipe above.
  2. Using a Wilton 1M piping tip, frost swirls of frosting onto each cupcake.
  3. Garnish with chunks of white & dark chocolate.
Mint Chocolate Chip Buttercream for After Eight Cupcakes & Assembly
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time and mix until combined.
  3. Add the salt, mint extract and 2Tbsp of heavy cream. Mix until smooth. Add remaining 2Tbsp of heavy cream until you reach your desired consistency.
  4. Beat on high for 2 minutes or until light and fluffy.
  5. Add the chopped mint chocoalte chips and mix until incorporated.
  6. Using a Wilton 1M decorating tip, pipe swirls of frosting onto each cupcake. Garnish with an After Eight mint.

Candy Bar Cupcakes - 4 Ways! by JavaCupcake.com

 

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.

Enjoy!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake

Original Karamelgebäck Creme Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 18 cupcakes
Ingredients
Original Karamelgebäck Creme Cupcakes
  • ¾ cups flour
  • 2¼ tsp baking powder
  • ¼ tsp salt
  • 1¼ cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • ½ cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs
Choco Speculoos Buttercream
  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • ⅛ tsp salt
  • ¼-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish
Instructions
Original Karamelgebäck Creme Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Choco Speculoos Buttercream
  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add ¼ cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.
Assembly
  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

Dark Chocolate Banana Cupcakes

I’m super excited to share these Dark Chocolate Banana Cupcakes with you today!  Why, you may be asking?? Well… it’s because these cupcakes are a part of a guest post I wrote for Christi at Love from the Oven.

Dark Chocolate Banana Cupcakes by JavaCupcake.com

These cupcakes are a dark chocolate cake with banana chunks running through the cake… making it so moist.  The frosting is a dark chocolate frosting and instead of milk or cream, I use banana to moisten it.

Chocolate + Banana = YUM!

Make sure you check out the recipe and my entire guest post over at Love From the Oven!  Oh… and while you’re there, make sure to check out all the rest of the amazing treats that Christi comes up with!  She’s one of my biggest inspirations when it comes to blogging!