Cookies ‘n Creme Brownies

January 23, 2012 by 4 Comments

I had a potluck 2 weeks ago.  It’s theme is International Food.  So yeah.  I’m in Germany… which means technically American cuisine would be considered “international”, right?  HAHA

So brownies it is.  BUT!  Not your traditional brownie… it’s a cookies n’ creme brownie!  This delicious thing has oreos baked inside of the brownie as well as a creamy oreo buttercream slathered on top.

NOM!

It’s a pretty easy recipe too, only took me about 10 minutes to whip up and get in oven… then another few minutes to beat up the frosting, spread and cut!

If the soldiers at work don’t love these at the potluck… well shoot.  hahaha!

Cookies ‘n Creme Brownies
Makes 16 brownies (depending on how you cut it)

1/2 cup (1 stick) unsalted butter, room temperature
2 cups sugar
4 eggs
3 oz (3 squares) unsweetened bakers chocolate, melted
1 tsp vanilla extract

1 cup flour
1/4 cup cocoa powder
1/4 tsp salt

8 Oreo cookies, chopped

  1. Preheat oven to 350 F degrees.  Great 9×15 in dark pan with shortening or butter.
  2. In the bowl of an electric mixer, cream together the butter, sugar and eggs.
  3. While that is creaming, melt the chocolate and set aside to cool for 2 minutes.
  4. Add the slightly cooled chocolate to the butter mixture, scrape the sides of the bowl and mix until combined.
  5. Mix in the vanilla.
  6. In a medium bowl, whisk together the cocoa powder, flour and salt.
  7. Add the flour to the butter mixture and mix only until just combined.
  8. Remove bowl from mixer, scrape off paddle attachment and sides of the bowl.  Fold in the Oreo cookies and make sure the batter is smooth and combined.  This should take about 7-8 strokes.
  9. Spread batter evenly into the pan using an offset spatula.
  10. Bake for 25-35 minutes or just until barely done.  Do not over bake!
  11. Cool completely on a wire rack.  (If you’re in a hurry like I was, allow brownies to cool for 10 minutes in front of an open window, then remove them from the pan to cool more on the wire rack by the window!)
  12. Frost with Oreo buttercream then cut into squares!
  13. Eat…. nom nom nom!  Enjoy!!!

Recipe adapted from: How Sweet It Is

Oreo Buttercream

1/2 cup unsalted butter, room temperature
1 lb powdered sugar
1/4 cup heavy cream
1/2 tsp salt
8-10 Oreo cookies, in chunky pieces

  1. Cream together the butter, sugar and salt – about 3-4 minutes.
  2. Add half the cream and beat until smooth.
  3. Mix in the Oreos and beat until they are broken up.  You want a few chunks in the frosting, so don’t mix too long.
  4. Beat in the the remaining cream until you get your desired consistency.
  5. NOTE:  This frosting is VERY SWEET.  You can cut back on the sugar, oreos or add a pinch more salt to change the flavor.  Play around with it until you get it the right sweetness.
Filed Under: bars, bars, brownies, chocolate, cookies, cooking icing, desserts, frosting and icing, recipes

Breakfast Cupcakes

January 10, 2012 by 10 Comments

I have these gorgeous bananas sitting on my counter right now.  Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking.  I’ve also got about 10 strips of bacon.  Oh and I’m craving peanut butter buttercream.

So yeah… I made a cupcake… with all those things in it.

I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM!  Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.

So yeah… you could totally eat this cupcake for breakfast.

PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you.   You’ll have to use your own pb buttercream for these cupcakes.  (PS,  it’s not a cream cheese based frosting either… all butter, baby!)

Banana & Bacon Maple Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1 cup unsalted butter, melted
2 eggs
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup

7-8 strips of crispy bacon, diced

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
  4. Add the second egg and mix until combined, about 4-5 strokes.
  5. Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
  6. Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined.  Do not over mix the batter!
  7. Fill liners 2/3 full and bake for 18-20 minutes.
  8. Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
  9. Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.

 

Filed Under: bacon, banana, buttercream, cupcake recipes, frosting and icing, fruity cupcakes, maple, peanut butter, peanut butter frosting, recipes, savory cupcakes

New Year’s Raspberry Champagne Cupcakes

December 31, 2011 by 9 Comments

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

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

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

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

Love you all!

Raspberry Champagne Cupcakes
Makes 18-20 cupcakes

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

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

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

pink food gel coloring

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

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

Raspberry Filling
Makes enough to fill 2+ dozen cupcakes

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

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

Champagne Buttercream
Makes enough to frost 18 cupcakes

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

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

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

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

Cinnamon Eggnog & Bourbon Cupcakes

November 17, 2011 by 21 Comments

Our military commissary has stocked three flavors of eggnog right now.  Pumpkin, Cinnamon and Gingerbread.  The pumpkin tasted just like pumpkin pie, but I knew I didn’t want to bake with it.  I’m kinda over pumpkin, ya know?  And then I sipped on the cinnamon nog…. and HOLY COW!

I’m not gonna lie.  I’m not a fan of the eggnog.  But the cinnamon eggnog was SO GOOD!  I might even drink an entire quart of it! YUM!

So, then my brain got to churnin… eggnog cupcakes.  Yah, that’s typical.  But Cinnamon Eggnog cupcakes?  And what goes better with eggnog than a little bourbon?  So uhm, yeah.  Cinnamon Eggnog & Bourbon cupcakes were born!

Don’t worry, these won’t get you drunk… just make you happy!

PS… the liners I used for these cupcakes are probably one of my most favorite liners EVER!  They come from my friend, Kellie Sutton of Sutton Gourmet Paper.  The thing that makes these liners so amazing is that they keep their color, texture and shape when baking.  They DO NOT soak the batter or oils into the liners like others do.  So every time you bake with Kellie’s liners, you get a perfectly beautifully wrapped cupcake!

Cinnamon Eggnog & Bourbon Cupcakes
Makes 17-18 cupcakes

1 1/3 cup flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon

1/3 cup bourbon whiskey (I used Seven Oaks American Straight Bourbon Whiskey)
1 1/4 cup cinnamon eggnog
1/4 cup canola oil
1 tbsp vinegar
1 tsp vanilla
1 cup sugar

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.  Set aside.
  3. In the bowl of an electric mixer, combine the bourbon, eggnog, oil, vinegar, vanilla and sugar on medium speed until smooth (about 3-4 minutes).
  4. Add the flour and mix on low speed just until all the flour is wet.
  5. Stop the mixer, scrape the sides with a spatula and make sure all the flour is incorporated.  Do not over mix.  This step should only take 2-3 strokes.
  6. Fill cupcake liners 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean from the center of the cupcake.
  8. Allow to cool in the pan for 3-4 minutes until removing to a wire rack to cool completely.

Spiced Bourbon Buttercream
4 oz cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 lb + 1 cup powdered sugar
2 tbsp bourbon whiskey (I used the same bourbon as in the cupcakes above)
1/8 tsp cinnamon
1-2 tbsp (more or less) cinnamon eggnog
1/8 tsp salt

nutmeg – garnish

  1. In the bowl of an electric mixer, cream together the cream cheese and butter until smooth.  Scrape the sides of the bowl.
  2. One half cup at a time, add half the powdered sugar and beat until smooth between each addition.
  3. Scrape the sides of the bowl and add the whiskey, beat until combined.
  4. Sprinkle in the cinnamon and mix until incorporated.
  5. One half cup at a time, add the remaining powdered sugar and beat until smooth between each addition.
  6. Add the eggnog until you get the consistency you desire.  You may want more or less of the eggnog. Mix in the salt and beat until smooth, about 30 seconds.
  7. Frost each cupcake and sprinkle with nutmeg to garnish.
Filed Under: alcohol, alcohol cupcakes, buttercream, cinnamon buttercream or frosting, cream cheese frosting, cupcake recipes, eggnog, eggnog cupcakes, eggnog frosting, frosting and icing, recipes

Blood Orange Candy Corn Cupcakes

October 30, 2011 by 1 Comment

You may have read about the Graveyard cupcakes I made for the Fall Festival at my husband’s work.  Well, I also wanted to make candy corn cupcakes.  The first batch I made I knew I screwed up.  I told myself… hey, there’s citrus in these cupcakes, CHANGE THE RATIO OF BAKING POWDER.  Did I listen to myself?  No.  I also didn’t listen to myself when I KNEW I had over mixed the cupcakes when adding the food coloring.  BAD BAKER!

Are you wondering how my errors screwed up my cupcakes?  Well, to begin with they sunk in the middle.  They also overflowed the edges AND their texture was too light and crumbly for my taste.  Not a good combo for a cupcake.

So this morning I decided to have a second try at them and fixed my errors.  I omitted the baking soda and added more baking powder (this helps combat the acidity of the citrus) and I also added the coloring BEFORE I mixed in the flour.  This allowed me to fold in the flour just until combined, making the perfect cupcake consistency!

These cupcakes are “Blood Orange” Candy Corn cupcakes because I’m using flavored candy corns.  My best friend sent them to me…. Blood Orange Candy Corns.  Unfortunately, my store didnt’ have any blood oranges, so I used a naval orange.  :)   I’d suggest using an actual blood orange if you can!

Blood Orange Cupcakes
Makes 18 cupcakes

zest of 1/2 a large Blood orange (I used a Naval orange – read above)
1 cup sugar

1/2 cup (1 stick) unsalted butter, room temperature
2 eggs
1 tsp orange extract
juice of 1/2 a large Blood orange (I used a Naval orange – read above)

2 cups cake flour
(to make cake flour, measure AP flour, remove 4 tbsp and add 4tbsp corn starch. sift together 2-3 times)
1 tbsp baking powder
1/2 tsp salt

1/2 cup sour cream
1/2 cup milk

Yellow Gel food coloring

  1. Preheat oven to 350 F degrees.  Line your cupcake pan with liners.
  2. In a medium bowl, combine the orange zest and sugar.  Press the back of a spatula into the sugar and zest, releasing the oils from the zest into the sugar.  Keep doing this until sugar becomes fluffy and fragrant.
  3. Sift together the cake flour, baking powder and salt in a medium bowl.  Set aside.
  4. In the bowl of a stand mixer, cream together the butter and orange sugar.
  5. Add the eggs one at a time, scrape the sides of the bowl and beat on high for 2 minutes.
  6. Mix in the sour cream, orange extract and orange juice.
  7. Add the food coloring and mix until there are no streaks of white batter left.
  8. Fold in the flour in three parts, alternating with the milk.  Mix ONLY UNTIL JUST COMBINED.  Do not overmix!
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
Orange Buttercream
12 tbsp unsalted butter, room temperature
1.5 lbs (about 6-7 cups) powdered sugar, sifted
1/4-1/2 cup heavy cream
3-4 tbsp fresh sqeezed orange juice, strained
1 tsp orange extract
1/4 tsp salt
Orange Food Gel food coloring
Blood Orange Candy Corns
  • Cream the butter.
  • One cup at a time, add the powdered sugar and beat until smooth.  Between each of addition, add the orange juice and extract.
  • Once all the sugar has been added, add the heavy cream until you get your desired consistency.
  • Add the salt and mix until combined.  Remember to scrape the sides of the bowl.
  • Remove 1/3 of the white frosting.
  • Add orange gel food coloring to remaining 2/3 of the frosting and mix until no more white streaks are left.
Assembly
  1. Pipe a large swirl of orange frosting on top of the cupcake.
  2. Place a small dollop of white frosting in the center of the orange frosting.
  3. Garnish with a Blood Orange Candy Corn.
Filed Under: cupcake recipes, decorating ideas, featured, frosting and icing, fruit frosting, fruity cupcakes, orange, recipes, seasonal, seasonal and holiday cupcakes

Graveyard Cupcakes

October 29, 2011 by 4 Comments

Today is the Fall Festival for my husband’s Battalion here in Germany.  I am also an FRG Leader for one of the companies in the BN so I had a huge part in planning the festivities for today!  One of the events is a Bake Off (my idea, of course!  hehe)!  I wanted to make something that was not only delicious, but spooky and on theme for Halloween!

I decided to make an Oreo cupcake and decorate it like a graveyard as well as an orange flavored candy corn cupcake! I know that candy corn typically isn’t orange in flavor, but my friend Sarah sent me a package of blood orange candy corns… so this works out perfectly!

For the Graveyard cupcakes I made this oreo cupcake… it’s a favorite recipe of mine that works out perfectly every time I make it!   Instead of a cream cheese frosting like the recipe calls for… I used a standard buttercream and added oreos.  I made 1.5x the amount I’d normally make for a dozen cupcakes, just to make sure I had enough frosting.  Here’s that recipe:

Oreo Buttercream
12 tbsp unsalted butter, room temperature
1 lb powdered sugar, sifted
1/4 cup heavy cream
1 tsp vanilla
10 Oreos, chopped
1/4 tsp salt

  1. Beat the butter until smooth.
  2. Slowly add the powdered sugar, alternating with a small amount of cream at a time, and beat until smooth and creamy.
  3. Mix in the vanilla.
  4. Add the chopped Oreos and mix on high for 2 minutes or until all the big chunks of Oreo are gone.
  5. Add more cream until you get your desired consistency.  You may not need all the cream.
  6. Mix in the salt until well combined.
Assembly of the Graveyard cupcakes is really a quite simple process.
Here’s what you’ll need:
6 Milano chocolate cookies, halved
Wilton Foodwriters pen
10 Crushed Oreo cookies (just the cookie, not the cream)
  1. Top the cupcakes with a generous mound of frosting.
  2. In a medium bowl, dump the cookie crumbs.  Turn your frosted cupcake upside down and dip it into the cookie crumbs.  You’ll want to put some pressure into the crumbs so that the cookies coat the entire top of the cupcake and frosting.  Roll the sides too if needed.
  3. Using the palm of your hand, pat the cookie crumbs until they form a nice round mound, like a grave.
  4. Using the food pen, write any spooky phrase you want on the cookie halves.  I wrote RIP. Place each cookie into the frosting.
  5. You could also put hands or bones, maybe gummy worms or other spooky creatures in your grave… really, the possibilities are endless!
Filed Under: buttercream, chocolate, cookie cupcakes, cooking icing, cupcake recipes, decorating ideas, featured, frosting and icing, halloween, holiday, recipes, seasonal, tips & tricks

Apple Cinnamon Cupcakes

October 21, 2011 by 47 Comments

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

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

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

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

Enjoy!

Apple Cinnamon Cupcakes
Makes 12 cupcakes

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

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

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

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

Pumpkin Cupcakes with Maple Frosting

October 19, 2011 by 1 Comment

I’m so excited!  Not only was our Commissary finally stocked with pumpkin puree but to share my new favorite pumpkin recipe! I just baked it this afternoon and its so delicious thank you Ina Garten for making this pumkinlicious creation that I found off of Pinterest.

Pumpkin Cupcakes with Maple Frosting

Makes 12 servings

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor (I used Mc Cormick)

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners’ sugar

In the bowl of an electric mixer fitted with the paddle attachment (I just used a wooden spoon and mixed it well), cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.

ENJOY!

Filed Under: brown sugar, cinnamon, cream cheese, cupcake recipes, holiday, maple extract, maple frosting, posts by danielle, pumpkin, pumpkin cupcakes, recipes, seasonal and holiday cupcakes

Chocolate & Banana Cupcakes with PB Buttercream

October 16, 2011 by 9 Comments

I’ve been dying to make peanut butter frosting for a while now.  I was waiting for a reason to make these, but then decided I needed no reason and just whipped some up.  I love this recipe because it’s a one bowl batter.  My FAVORITE kind.

Now, I wanted to make these really strong in banana flavor, so I used banana extract and did not add the typical spices (cinnamon, nutmeg, etc).  If you wanted to turn these into a muffin, I’d suggest adding a few spices, using a bit of brown sugar instead of white and creating a crumble for the top.  But, since I’m topping these with a peanut butter frosting, I really wanted a strong banana flavor not to be overwhelmed by the frosting.

Banana Chocolate Chip Cupcakes
Makes 18 cupcakes

1 1/2 cups flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
4 ripe medium bananas, smashed
2 large eggs
1/2 tbsp banana extract
1/4 cup sour cream
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the middle of the flour and add in the melted butter, bananas,  eggs, banana extract and sour cream.  Mix together with a whisk about 10 strokes.
  4. Add the chocolate chips. Switch to a spatula, scrape the sides of the bowl and mix another 10 strokes.
  5. Fill liners 2/3-3/4 full with batter.
  6. Bake 22-24 minutes or until tops of cupcakes are golden brown.
  7. Cool in the pan for 5 minutes before removing to a wire rack to cool completely before frosting.
Peanut Butter Frosting
Makes enough to frost 18 cupcakes

12 tbsp unsalted butter, room temperature
3/4 cup peanut butter, heaping
2 1/4 cups powdered sugar, sifted
1/3 cup milk or heavy cream
pinch of salt (optional)

melted chocolate
banana slices

  1. Cream the butter until smooth.  Add the peanut butter and cream together on high until smooth.
  2. 1/2 cup at a time, beat in the powdered sugar.  In between sugar additions, add 1-2 tbsp milk.  You may not need all the milk, but you will use all the sugar.  (I used the heavy whipping cream and only used about half of the 1/3 of a cup I poured out.)
  3. Add the pinch of salt and mix together until smooth and fluffy.  (The salt is added to cut the sweetness, if you like a super sweet frosting, omit the salt.)
  4. Pipe frosting onto cupcakes.
  5. Drizzle melted chocolate over frosting and garnish with a fresh banana slice.
Filed Under: banana, buttercream, buttercream, cupcake recipes, featured, frosting and icing, fruity cupcakes, peanut butter, peanut butter frosting, recipes

Caramel Apple Cupcakes

September 10, 2011 by 16 Comments

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

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

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

Apple Mixture
Makes about 2 cups apple mixture

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

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

Apple Cream Cheese Filling

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

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

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

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

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

1 cup apple mixture

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

PB & J (take 2)

August 18, 2011 by Leave a Comment

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

[Read more...]

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

Shirley Temple Mini Cupcakes

August 17, 2011 by 12 Comments

Hola friends! :) A few weeks ago I came across Shirley Temple cupcakes from The Curvy Carrot and I knew I haaaaad to make them!  I decided to go the mini route, just because they’re so cute, especially with a little cherry on top, but either way-they’ll be a big hit!

[Read more...]

Filed Under: almond extract, buttercream, buttercream, cherry, cupcake recipes, featured, frosting and icing, fruity cupcakes, mini, posts by jenn, recipes

Triple Chocolate Marble Cupcakes

August 10, 2011 by 8 Comments

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

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

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

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

Enjoy!

White Chocolate Cake
Makes 12+ cupcakes

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

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

3.5 oz white bakers chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

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

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

3.5 oz milk chocolate, melted

¼ cup milk
¼ cup sour cream
¼ cup hot water

Use the same directions below to make both batters.

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

Itty Bitty Bumblebee

August 7, 2011 by 3 Comments

I don’t mess around too much with classic cupcake combos… like chocolate & vanilla.  I have a fav chocolate cake recipe that I love and I’ve recently become attached to the most amazing, light & fluffy vanilla buttercream but, when it comes to dressin’ them up a bit… that’s where I get to have a little bit of fun!

[Read more...]

Filed Under: buttercream, buttercream, chocolate, chocolate cupcakes, cupcake recipes, cupcake toppers, frosting and icing, posts by jenn, Uncategorized, vanilla, vanilla frosting

Banana & Blueberry Cupcakes (Vegan & Gluten Free)

August 5, 2011 by 3 Comments

Hello friends! I’m sorry for my super extended break, but July has been all kinds of crazy busy and I really haven’t had much time for blogging.  I’m super behind, but hopefully I’ll get caught up soon!

[Read more...]

Filed Under: banana, blueberry, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruity cupcakes, gluten free, posts by jenn, recipes, vegan

Cherry Limeade Cupcakes

July 29, 2011 by 43 Comments

As soon as I saw the recipe for Cherry Limeade cupcakes on Annie’s Eats I was certain it would make it into the rotation sometime this summer.  I put the call out to my friends that I’d be making them this week and got a couple orders for these little summer goodies.

The recipe from Annie’s Eats was a pretty basic recipe, but I wanted to kick things up a bit and really bring out the lime flavor.  In the original recipe, they noted that most of the lime flavor came from the lime syrup that was drizzed on top, but I really wanted a punch of lime to come through in the cake itself.  I zested two limes and pressed that into the sugar, bringing out the natural oils and flavors creating a lime sugar.  I also added the juice of the two limes into the batter.   I also added a bit more lime juice concentrate than the original recipe called for too.  :)  And a few other tricks.

I’m really happy with the intense lime flavor of these cupcakes.  Paired with the sweet cherry frosting, it’s a perfect summer treat!

Enjoy!

Cherry Limeade Cupcakes
Makes 4 dozen cupcakes

Cake
5 1/4 cups flour*
3/4 cup corn starch*
1 tsp salt
2 tsps baking powder
1 tsp baking soda

2 cups (4 sticks) unsalted butter, room temperature
2 cups sugar
2 limes, zested and juiced

10 oz can of limeade concentrate or lime margarita concentrate, thawed and at room temperature

6 eggs

1 cup milk
1/3 cup hot water

*NOTE: This combo of corn starch and flour is to make cake flour.  If you have cake flour on hand, use 6 cups of it.

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, prepare the sugar by working the lime zest into sugar by pressing the back of a spatula down into sugar, thus releasing the oils from the zest into the sugar. This process should take about five minutes, and the sugar will become very fragrant. Set aside.
  3. In another large bowl, sift together the flour, corn starch, salt, baking powder and soda three times.  You really want to make sure the corn starch is very incorporated into the flour.  Set aside.
  4. In the bowl of an electric mixer, cream the butter until smooth.  Add the lime sugar and mix on high until light and fluffy.
  5. Add the entire can of limeade concentrate and lime juice.  Mix until combined.  Don’t worry if it appears curdled… it’s normal at this point!
  6. Add the eggs one at a time and mix until incorporated.
  7. In three parts, add the flour mixture.  Between each addition of flour, add half the milk.  Mix only until the flour is just combined.
  8. Add the hot water and mix by hand until incorporated.  DO NOT OVER MIX!
  9. Fill liners 2/3 full, or use an ice cream scoop to distribute one full scoop into each liner.
  10. Bake for 17-19 minutes or until a toothpick comes out clean.
  11. Cool in pans for 5-10 minutes before removing to wire rack to cool completely.
Lime Syrup
1 10 oz can of lime juice concentrate or lime margarita concentrate, thawed
1 cup powdered sugar
  1. Whisk together the powdered sugar and thawed concentrate until all the sugar has dissolved into the concentrate.
  2. Once the cupcakes are cool cool, poke 7-10 holes in each cupcake with a toothpick.  Drizzle a tablespoon of syrup over each cupcake, allowing it to soak into the cake.
Cherry Buttercream
Double this recipe to have enough to frost 4 dozen lime cupcakes

1 cup (2 sticks) unsalted butter, room temperature
1 lb powdered sugar, sifted
5-6 tbsp Maraschino cherry juice
3-4 tbsp heavy whipping cream
1/8 tsp Wilton Christmas Red food color gel

Maraschino cherries, for garnish
Lime wedges, for garnish

  1. In the bowl of a stand mixer with the paddle attachment, cream the butter until smooth.
  2. Add the sifted powdered sugar, one cup at a time, to the butter.  Cream after each addition.
  3. After half the sugar has been added, add the cherry juice and mix until combined.
  4. Add enough whipping cream until you get your desired consistency, you may not need all of it, or you might want to add more.
  5. Mix in the coloring.
  6. After everything has been combined, mix on high for 30 seconds.
  7. Pipe onto cupcakes and top with a cherry and lime for garnish.
Tips & Tricks – Lemon & Lime Sugar
When using lemon or lime in a recipe, to really add a punch of flavor, zest the fruit into your sugar before creaming with the butter.  By working the zest into the sugar, you’ll create a fragrant sugar full of the oils and acids from the fruit creating an extra dimension of flavor to your cupcakes that will really make them stand out!  I do this almost every time I use lemon or lime and it really creates an exceptional product!  Good luck!
Filed Under: cherry, cupcake recipes, featured, frosting and icing, fruit, fruit frosting, fruity cupcakes, lime, recipes, tips & tricks, top posts sidebar

Banana Nut Cupcakes – three ways

July 21, 2011 by Leave a Comment

I don’t have much to say about this cupcake, other than it’s pretty darn delicious and that I really just wanted to share the recipe with you.  So, today, instead of talking about my cupcake… I’m going to talk about me.  I hope that’s okay with you… if not, click the “x” in the corner.  haha

It’s not hard to figure out that I’m not in the grand ole USA anymore.  I’ve been here in Germany since March and I can finally say that it’s starting to feel like home.  I’m settled into my house, most things are unpacked, and I’ve finally got what seems to be like a routine going.  Good news for us… my husband will NOT be deploying with his unit to Afghanistan this time.  I got the role of FRG (Family Readiness Group) Leader for my husband’s company and his Commander offered him a job that would keep him with the Rear Detachment, the group that doesn’t deploy.  He gracious accepted the job.  I’m over the moon about it actually because we just found out we are pregnant with baby #2.  Perfect timing for him to take a desk job and be home for the next 2 years.  So things here in Germany are good.  Really good.

We’ve been fortunate enough to do some traveling since we’ve been here too.  Nuremberg, Munich, Eagle’s Nest, Prague, and Salzburg… just to name a few.   I hope to get a little more traveling in before baby comes next March.

My daughter, Emily, starts middle school this Fall.  I can’t believe how grown she’s getting.  Middle school.  ACK!  Although, it is pretty cool to be here in Europe during her middle school years.  How many kids can say they did their school shopping in Prague? HA!! :)

Ok… on to the recipe!

I made this cupcake in three ways.  First, as a regular size cupcake and for the rest, I used my  IKEA pan and liners and embellished them a little different.

JavaCupcake’s Banana Goodness Cupcakes
Makes 3 dozen cupcakes

Cupcakes:
3 cups all-purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted
5 large ripe bananas, mashed
4 large eggs
1 tsp pure vanilla extract
1 tsp banana extract

1 cup finely chopped mixed nuts
1 cup chocolate chips

  1. Preheat oven to 350F.  Line cupcake pan with liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  3. Make a well in the center of the flour mixture.  In the well whisk together the melted butter, mashed bananas, eggs and vanilla extract.  Continue with a spatula to combine the wet with the flour until incorporated.  Blend only until incorporated. Do not over mix.
  4. Gently fold in the nuts and chocolate chips.
  5. Bake for 18-20 minutes or until a toothpick comes out clean.

Honey Cream Cheese Frosting
1 cup (2 sticks) butter, room temperature
1-8oz. package of cream cheese, room temperature
1 cup peanut butter (creamy/smooth, not fresh ground)
½ cup honey
5-6 cups powdered sugar (sifted)
Mixed nuts, finely chopped for garnish
Banana chips, for garnish
Chocolate jimmies, for garnish

  1. In the bowl of a stand mixer, cream butter, peanut butter, honey and cream cheese until light and fluffy, about 3-5 minutes.  Make sure to scrape the sides of the bowl to make sure everything is incorporated.
  2. Add the vanilla extract and mix.  Scrape the sides of the bowl.
  3. Add the powdered sugar one cup at a time and combine on low speed until incorporated.
  4. Pipe frosting with a large star tip, sprinkle with chopped nuts or chocolate jimmies and top with a banana chip.
Filed Under: banana, cream cheese frosting, cupcake recipes, frosting and icing, fruit frosting, fruity cupcakes, recipes

Mozart White Chocolate Cupcakes

July 15, 2011 by 4 Comments

A few weekends ago, my family and I took a little weekend trip to Salzburg, Austria. Salzburg is home to many things including Mozart and the classic film, The Sound of Music. Also in Salzburg you’ll find Mozart Chocolate Ball, made by a Salzburg confectioner in 1890 and named after Mozart.

I picked up a trio of Mozart Chocolate Liquors which included a white chocolate liqueur… which meant that I had to make a White Chocolate cupcake!

What I came up with was this delicious little piece of white chocolate heaven…

White chocolate cake drenched with Mozart White Chocolate Liqueur topped with a white chocolate & Mozart Liqueur buttercream. I call these White Chocolate Mozart cupcakes!

These would be amazing filled with strawberries too… I’m just sayin’… white chocolate + strawberries = yum!

Mozart White Chocolate Cupcakes
Makes about 12 cupcakes, maybe a couple more

1 ½ cups cake flour
2 tsp baking powder
¼ tsp salt
6 tbsp unsalted butter, room temperature
¾ cup sugar
2 egg whites
1 tsp clear vanilla extract
3 oz white bakers chocolate, melted
¼ cup milk
¼ cup sour cream
¼ cup hot water

¼ cup white chocolate Mozart liquor

  1. Preheat oven to 350 F degrees.  Line cupcake pan with liners.
  2. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, mix together the milk and sour cream.
  4. Using a double boiler on medium-high heat.  Melt the chocolate.  Set aside to cool.
  5. In the meantime, using a stand mixer with the paddle attachment, cream together the butter and sugar.
  6. Add the egg whites one at a time and mix until incorporated.  Scrape the sides of the bowl.
  7. Mix in the vanilla.
  8. On medium, slowly pour the chocolate into the egg/sugar/butter mixture.  Scrape the sides and mix until completely combined.
  9. Add the flour and milk/sour cream alternating, beginning and ending with flour.  Scrape the sides of the bowl and mix only until combined.
  10. Add the hot water and mix just until incorporated.
  11. Fill cupcake liners ¾ full with batter.
  12. Bake for 18-20 minutes or until a toothpick comes out clean.
  13. Cool in pan for 5 minutes then transfer to a wire rack to cool completely.
  14. After the cupcakes have completely cooled, poke 10-15 holes with a toothpick in each cupcake.  Brush the liquor over the top, making sure it soaks into the cupcake.

Mozart White Chocolate Frosting

1oz bakers white chocolate, melted
½ cup unsalted butter, room temperature
2 tsp Mozart white chocolate liqueur
1 tsp vanilla
¼ cup milk or cream
1lb sifted powdered sugar

  1. Cream the butter.
  2. While that is creaming, melt the white chocolate using a double boiler.  Cool slightly after melted.
  3. Mix in the liquor and vanilla to the butter.
  4. Slowly drizzle the melted chocolate into the butter mixture until completely incorporated, scraping the sides.
  5. One cup at a time, add the powdered sugar and beat until smooth.  Scrape the sides of the bowl.
  6. Add the milk until you get the consistency you desire.
  7. Mix on high for 3 minutes.
Filed Under: cupcake recipes, featured, frosting and icing, recipes, white chocolate cupcakes, white chocolate frosting

Chocolate Fudge Frosting

July 15, 2011 by 6 Comments

I’ve been trying to recreate the recipe my mother used on all her chocolate cakes.   It was a rich, thick chocolate fudge frosting that firmed up just a bit after it had a chance to set up on the cake.  I remember she used melted chocolate and powdered sugar, but I never wrote down the measurements.

 

This recipe comes pretty close.  It’s thick, creamy and full of chocolate flavor.

 

Enjoy!

 

Chocolate Fudge Frosting
Makes enough to frost 12 cupcakes

½ cup (1 stick) unsalted butter
4 1oz squares baking chocolate
1 lb sifted powdered sugar
1 tsp vanilla
½ cup whipping cream

  1. Sift sugar into the bowl of an electric mixer with a paddle attachment.
  2.  In a double boiler, melt the butter and chocolate together. Stir in the vanilla.
  3. With the mixer on low, slowly pour the chocolate into the powdered sugar. The frosting will be very thick and hard to mix.
  4. Add the whipping cream and beat until smooth. You may not need all the whipping cream, so add it slowly.
  5. As the frosting cools it will thicken.

 

Filed Under: chocolate frosting, frosting and icing, recipes

Chocolate Chip Pancake With Maple Syrup Buttercream

July 2, 2011 by Leave a Comment

Happy weekend, JavaCupcakers! For those of you in the US, Happy 4th of July weekend! These cupcakes are a great way to start off your weekend ;)

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Filed Under: buttercream, chocolate, chocolate cupcakes, cupcake recipes, frosting and icing, maple frosting, posts by jenn, recipes

Banana Cupcakes with Honey Cream Cheese Frosting

July 1, 2011 by 3 Comments

I hope that you all aren’t tired of banana cupcakes yet… They’re just so easy to make and I have to meet a banana/frosting combo that I don’t like!

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Filed Under: banana, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruit frosting, fruity cupcakes, posts by jenn, recipes

Independence Day Cupcakes

June 30, 2011 by Leave a Comment

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

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

Double Doodle & Mini Doodle Cupcakes

June 24, 2011 by 2 Comments

If you love Snickerdoodles, then these cupcakes are the ultimate in Snickerdoodle.  These “Double Doodle” cupcakes are packed full of cinnamon, sugar and flavor! Sure to be a crowd pleaser at any party! [Read more...]

Filed Under: buttercream, cinnamon, cinnamon buttercream or frosting, cookie cupcakes, cookies, cupcake recipes, frosting and icing, recipes, Snickerdoodle Week

Glazed Jelly Doughnut Cupcakes

June 14, 2011 by 6 Comments

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

Filed Under: cupcake recipes, filled cupcakes, glaze, jam and jelly cupcakes, recipes

Coconut Cupcakes

June 11, 2011 by 16 Comments

Happy weekend, javacupcakers!  Today I am going to share with you the coconut cupcakes that I made for 2 of my favorite people at work.  They wanted coconut, so I made coconut. Here we go…

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Filed Under: coconut, coconut cupcakes, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, fruit, posts by jenn, recipes

Carrot Cake Cupcakes

June 3, 2011 by 6 Comments

Hands down. Easiest cupcakes that I have ever made.  EVER! And bonus points for being delicious & pretty ;)

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Filed Under: carrot, cream cheese, cupcake recipes, frosting and icing, perfect for spring, posts by jenn, recipes

Javachip Cupcakes

May 25, 2011 by 6 Comments

One of my resolutions this year was to give up Starbucks… every. single. day.  Delicious, but uber expensive.  Ask my mint.com account ;) To make things easier we started using our coffee maker in the office and I brought in some fun coffee cups from home…for the most part, this resolution = big time success.

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Filed Under: buttercream, chocolate, chocolate cupcakes, chocolate frosting, Coffee, cupcake recipes, frosting and icing, posts by jenn, recipes, Starbucks

Reese’s PB Cupcakes

May 19, 2011 by Leave a Comment

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

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

Nutella Bliss Cupcakes

May 17, 2011 by 2 Comments

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

Filed Under: chocolate, cream cheese, cupcake recipes, filled cupcakes, frosting and icing, Nutella, nutella cupcakes, peanut butter, recipes, top posts sidebar

Oreo Cupcakes

May 2, 2011 by 16 Comments

Everyone loves an Oreo!  Or at least, I think everyone does.  If you don’t, I’m not sure that we can be friends!? Lol, they’re fun & tasty and milk’s best friend, right??

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Filed Under: cookie cupcakes, cream cheese, cream cheese frosting, cupcake recipes, frosting and icing, posts by jenn, recipes, top posts sidebar

Limoncello Cupcakes

May 1, 2011 by 4 Comments

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

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

Raspberry Almond Cupcakes & Dark Chocolate Buttercream

April 13, 2011 by 2 Comments

It’s been kind of a long week over here on my side of the world….and I don’t feel like Friday will be here soon enough *le*sigh*  My solution?  Bake, of course!  I’ve had these cupcakes saved for a long long long time and never got around to making them.  I’m glad that I finally took some time to whip them up, because they totally made me feel better!

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Filed Under: buttercream, buttercream, chocolate, chocolate frosting, cream cheese, cupcake recipes, frosting and icing, fruit, fruity cupcakes, posts by jenn, recipes

Chocolate Toffee & Coffee Cupcakes

March 23, 2011 by 3 Comments

I don’t eat a ton of candy but I love me some heath bars, toffee is pretty delicious.  I was wandering around the baking aisle at the grocery store (when I bought more baking powder for the lemon poppy seed muffins) and I decided to buy a few bags of heath bar candy bits.  I didn’t have a recipe in mind, but I figured it would find one online and all would be well in the world.

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Filed Under: chocolate, chocolate cupcakes, Coffee, cupcake recipes, frosting and icing, posts by jenn, recipes