Easy Samoa Cupcakes

Impress your friends with these super easy Samoa Cupcakes!  Made with my tried and true chocolate cake recipe, these cupcakes are topped with a brown sugar frosting, toasted coconut, chocolate drizzle and a Samoa Cookie!

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

This past Saturday, my neighbor Doris invited me and the kids over for a BBQ to help the time pass before my husband comes home from Afghanistan.  It was a last minute invite, seeing it was already 4:30pm and I was in my sweat pants with no make-up on so I hesitated at first about coming over.  I mean… it’s one thing to be in sweats in front of my neighbor, but in mixed company… I wasn’t too sure.

After a little convincing, I decided I’d toss the kids over the fence and join the neighbors, their kids and another family for a BBQ dinner.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

My mom taught that when someone invites you for dinner, you bring something to the table.  You don’t come empty handed.   So, I ran into the kitchen and did a quick inventory of what I had on hand to make.  I always have supplies for cupcakes, but what could I throw together that would have that “WOW” factor?

I still had a few boxes of Girl Scout Samoa cookies left, so I decided I’d do a play on those for the cupcakes.

I started with my favorite chocolate cake recipe for the cupcakes.  Then, I topped the cupcakes with a brown sugar frosting.  I didn’t have any caramel, so I wanted to incorporate the flavor of caramel into the frosting… brown sugar was the easiest way to do that.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

While the cupcakes were cooling, I toasted some sweetened coconut and pulled the Hershey’s chocolate syrup out of the fridge to come to room temperate.  I halved a few Samoa cookies and I was ready to put it all together.

On top of the swirl of brown sugar frosting, I sprinkled a generous amount of toasted coconut.  Then, drizzled the chocolate sauce over the coconut and garnished the entire cupcake with half a Samoa Cookie.

Easy Samoa Cupcakes - Chocolate cake topped with brown sugar frosting, toasted coconut, chocolate syrup and a Samoa cookie | JavaCupcake.com

Easy Samoa Cupcakes! The entire process took less than two hours… most of which was spent waiting for the cupcakes to cool enough so the frosting wouldn’t melt!

Happy Baking!

Easy Samoa Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 1 dozen cupcakes
Ingredients
Cupcakes
  • Use THIS RECIPE for the chocolate cupcakes
  • NOTE: For this recipe I used a caramel flavored brewed coffee
Frosting
  • 10 Tbsp unsalted butter, room temperature
  • 1lb powdered sugar
  • ¼ cup light brown sugar
  • 1 Tbsp vanilla extract
  • pinch of salt
  • ¼ cup heavy cream or milk
Garnish
  • ½ cup toasted coconut
  • Chocolate syrup
  • Samoa cookies, halved
Instructions
Cupcakes
  1. Make cupcakes according to the directions in THIS RECIPE
Frosting
  1. Cream the butter and brown sugar together until smooth - about 2 minutes.
  2. Add the powdered sugar, salt, and vanilla extract and mix until incorporated.
  3. Add the cream/milk and beat until smooth, light and fluffy. Add more milk if you desire a looser consistency.
Assembly
  1. Using a Wilton 1M piping tip, pipe a swirl of frosting on to each cupcake.
  2. Sprinkle toasted coconut on top then drizzle chocolate sauce over.
  3. Garnish each cupcake with ½ a Girl Scout Samoa Cookie.

Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes
 
Prep time
Cook time
 
Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1¼ cup milk
  • 2½ cups Lucky Charms cereal, divided
  • 2½ cups all-purpose flour
  • 1½ tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1½ cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil
Frosting
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • 2 tsp vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1½ cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Frosting
  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.
Notes
Recipe originally from The Novice Chef

Chocolate Funfetti Cupcakes

Celebrate your next birthday with these delicious, colorful Chocolate Funfetti Cupcakes!  Full of rainbow jimmies and topped with whipped chocolate frosting and rainbow sprinkles, these fun treats are sure to make any birthday great!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Since I already made Matty an awesome Toy Story themed checkerborad birthday cake and Alien cupcakes, I wanted to make something a little simpler for his actual birthday.   Last year, I made stacked, funetti cookies filled with buttercream for his actually birthday… so this year I decided to go on the same theme and make funfetti cupcakes!

Chocolate Funfetti Cupcakes | JavaCupcake.com

These little cups of cake are filled with rainbow jimmies, topped with a simply delicious whipped chocolate buttercream and decorated with rainbow sprinkles! I thought originally about making a vanilla buttercream to top the funfetti cupcakes, but I decided I wanted to add a little more flavor to the mix and knew that the chocolate would be perfect! I could still dress up the frosting with lots of fun rainbow sprinkles!

Chocolate Funfetti Cupcakes | JavaCupcake.com

The batter was so super easy to make.  The recipe for the cake comes from one of my favorite baking blogs, Sally’s Baking Addiction.   What drew me to this recipe was the fact that there was no need for a stand mixer to make the batter.  I’m all about homemade that doesn’t require creaming the butter and sugar and getting my stand mixer all messy!  (Although, I’m still going to have to use it for the frosting!) Sally’s recipe is simple and so easy to put together… and the batter, I could eat it by the spoonful!

Chocolate Funfetti Cupcakes | JavaCupcake.com

I think this recipe may actually turn out to be my “go-to” vanilla recipe.  It’s so simple and so good!  Next time I might even add a little vanilla bean to the batter punch up the vanilla flavor.  Or maybe even use almond flavoring for something different.   This recipe would even be great with fresh fruit in the batter or added to the middle of the cupcakes after baking.  The possibles are endless with this recipe! Thanks, Sally, for another great recipe!

So, if you’re in need of an easy, super delicious and really fun cupcake… these Chocolate Funfetti Cupcakes are for you!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Interested in these awesome liners?  They’re from my favorite party supply shop, Sweets & Treats Boutique! They are grease-proof which means the color will stay bright, bold and beautiful after baking!  Don’t these look wonderful?

Happy Baking!

Chocolate Funfetti Cupcakes | JavaCupcake.com

Chocolate Funfetti Cupcakes
 
Prep time
Cook time
Total time
 
Serves: 3+ dozen cupcakes
Ingredients
Funfetti Cupcakes
  • 3⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, melted
  • 2 cups sugar
  • 2 eggs
  • ½ cup sour cream
  • 1½ cups milk
  • 1 Tbsp vanilla
  • 1 cup rainbow jimmies
Whipped Chocolate Buttercream
  • 1 cup unsalted butter, room temperature
  • 2lbs powdered sugar
  • ½ cup dark chocolate cocoa powder
  • ¾-1 cup heavy whipping cream
  • ½ tsp salt
  • 1 tsp vanilla
  • Rainbow sprinkles
Instructions
Funfetti Cupcakes
  1. In a large, glass bowl, melt the butter in your microwave.
  2. While it's melting, in another bowl, whisk together the flour, baking powder, baking soda and salt.
  3. Once the butter has melted, add the sugar and whisk until combined. Set aside for 2-3 minutes or until slightly cooled.
  4. Add the sour cream and whisk together until smooth.
  5. Pour in the milk and vanilla and whisk until combined and smooth.
  6. Add the flour and fold with a spatula until just combined. Switch to a whisk and stir quickly 7-8 times to break up most of the clumps. There will still be clumps in the batter, but do not over mix.
  7. Pour in the rainbow jimmies and GENTLY fold 4-5 times until combined. You don't want to overwork the batter with the jimmies... the color will run off the jimmies into the batter if you do.
  8. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool completely before frosting.
Whipped Chocolate Buttercream
  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Add half the sugar and mix on high until combined.
  3. Mix in ¼ cup heavy cream, salt and vanilla.
  4. Add remaining sugar and beat until incorporated.
  5. Add up to ¾ cup more heavy cream until you reach your desired consistency. I like a light, smooth, airy buttercream, so I added all the whipping cream.
  6. Beat on high for 2 minutes until light and fluffy and the color has lightened.
Assembly
  1. Using a Wilton 1M piping tip, pipe swirls of frosting onto each cooled cupcake.
  2. Garnish the frosting generously with rainbow sprinkles on all sides.
Notes

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
Total 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
Total 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
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Total 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.