Posts Tagged ‘cupcakes’

Chocolate Cupcakes

Chocolate Cupcakes

1/2 cup butter, softened
1 cup sugar
1 egg
1 teaspoon McCormick® Pure Vanilla Extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup buttermilk
Chocolate frosting and multi-colored sprinkles

In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with water and buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 375° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes and decorate with sprinkles. Yield: 16 cupcakes.

Recipe found here: Chocolate Cupcakes

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Cannoli Cupcakes

Cannoli Cupcakes

1 package white cake mix (regular size)
3/4 cup heavy whipping cream, divided
1 cup ricotta cheese
1 cup confectioners’ sugar
1/2 cup Mascarpone cheese
1/4 teaspoon almond extract
1/2 cup chopped pistachios
4 ounces white baking chocolate, chopped
White chocolate curls

Prepare cake mix batter according to package directions. Fill paper-lined jumbo muffin cups three-fourths full. Bake according to package directions for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a small bowl, beat 1/2 cup cream until stiff peaks form; set aside. In a large bowl, combine the ricotta cheese, confectioners’ sugar, Mascarpone cheese and extract until smooth. Fold in pistachios and the whipped cream.

Cut the top off each cupcake. Spread or pipe cupcakes with cheese mixture; replace tops. In a small saucepan, melt white baking chocolate with remaining cream over low heat; stir until smooth. Remove from the heat. Cool to room temperature. Spoon over cupcakes; sprinkle with chocolate curls. Refrigerate leftovers. Yield: 8 cupcakes.

Recipe found here: Cannoli Cupcakes

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Decadent Deep Chocolate Cupcakes with Fudgy Ganache

Decadent Deep Chocolate Cupcakes with Fudgy Ganache


1 cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
⅛ tsp fine sea salt
¼ cup good-quality dark cocoa powder, such as Valrhona
1 large egg
⅓ cup canola oil
¾ cup granulated natural cane sugar
1 tsp vanilla extract
½ cup milk
1 recipe The Best Vanilla Buttercream (recipe follows), Confectioners’ sugar, or Chocolate Ganache (recipe follows)

The Best Vanilla Buttercream:
3 sticks unsalted butter, at room temperature
2¼ cups confectioners’ sugar
1½ tsp vanilla extract
3 Tbsp heavy whipping cream

Chocolate Ganache:
10 oz bittersweet chocolate chips
1 cup heavy whipping cream
¾ cup granulated natural cane sugar
1 tsp vanilla extract


To make the cupcakes:
Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.

Combine the flour, baking powder, baking soda, salt and cocoa in a small bowl and whisk together. Add the eggs, oil, and sugar to a separate bowl, and whisk together until thick and creamy, 30 seconds to 1 minute. Stir in the vanilla and the milk. Add the dry ingredients, and stir until just combined. Whisk vigorously until well mixed, about 1 minute.

Evenly spoon the batter into the prepared tin. Bake until a metal skewer comes out clean, 15 to 17 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack and cool completely before finishing with confectioners’ sugar or frosting.

To make The Best Vanilla Buttercream:
Add the butter to a large bowl and beat on high until fluffy, about 1 minute. Add the sugar and vanilla. Start out mixing on low speed until all the sugar is incorporated, 1 to 2 minutes. Increase the speed to high and beat until very light and fluffy, about 2 minutes. Add the cream, and beat on high for 4 minutes more. Use immediately, or store in a tightly covered container, in a cool dry place, for up to 2 days. Stir vigorously with a butter knife or offset spatula to fluff the frosting back up before using.

To make Chocolate Ganache:
Place the chocolate chips in a glass bowl. Combine the cream and sugar in a small pot and cook until just before it reaches the boiling point, and the sugar has melted, about 5 minutes. Pour the hot cream mixture over the chocolate chips, and the vanilla. Let it sit for 2 minutes.

Using a rubber spatula, stir until the mixture is smooth and all the chocolate has melted. Let the ganache cool 1 to 2 more minutes, if using as a glaze. You can then dip the cupcake tops into the bowl and set them on a wire rack until the glaze sets, about 30 minutes. To use the ganache as a thick frosting, place the bowl in the fridge and stir it every 30 minutes until it is thick and spreadable, about 2 hours.

Recipe fuond here: Decadent Deep Chocolate Cupcakes with Fudgy Ganache

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Raspberry Cream Cupcakes

Raspberry Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

Recipe found here: Raspberry Cream Cupcakes

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Pink Velvet Cupcakes

Pink Velvet Cupcakes

1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

2 cups white baking chips
1/2 cup heavy whipping cream
1 tablespoon butter
Pink coarse sugar and sugar pearls

In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.

Beat on high speed for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Frost cupcakes. Roll edges of cupcakes with coarse sugar; decorate with sugar pearls. Store in the refrigerator. Yield: 2 dozen.

Editor’s Note: Edible glitter is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Recipe found here: Pink Velvet Cupcakes

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boston cream cupcakes

Boston Cream Cupcakes


4 lg eggs
2 c sugar
1 c whole milk
1/2 tsp vanilla extract
1/2 stk unsalted butter
get recipes @ goboldwithbutter.com
2 c self rising flour

1 c heavy cream
8 oz baking chocolate, semi-sweet, chopped

4 egg yolks
1/4 c cornstarch
3/4 c sugar
2 c whole milk (divided use)
1 tsp vanilla extract
2 Tbsp butter, unsalted at room temp

1 CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.

2 Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.

3 Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.

4 GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.

5 PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.

6 In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.

7 Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)

8 Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.

9 Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool – about 15 minutes.

10 ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)

11 Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!

Recipe found here: Boston Cream Cupcakes

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Mocha Cafe Cream Cupcakes

Mocha Cafe Cream Cupcakes


1 bx triple chocolate cake mix made with pudding
1 1/3 c cold strong coffee
3 eggs
1/4 c sour cream
1/2 bx instant chocolate pudding
2-3 tbsp mocha powder
1/2 c vegetable oil

4 oz softened cream cheese
1/2 c powdered sugar
1/2 c unsalted butter
1 1/2 c milk
1 bx instant chocolate pudding
6 oz cool whip
1/8 c cold strong brewed coffee

1 1/2 c heavy whipping cream
4 Tbsp mocha powder/mix
1/2 bx instant chocolate pudding mix
powdered sugar (to thicken to desired consistancy)
optional: chocolate covered coffee beans, chocolate curls, chocolate sprinkles for garnish ideas

1 Mix cake mix as directed on box, subbing water for coffee. Add sour cream, mocha powder and pudding mix to the batter. Fill cupcake liners 2/3 full and bake for 15 minutes at 350 degrees.

2 Using a knife, carve a hole ALMOST to the bottom of each cupcake once they are cooled, right in the center. I made the holes fairly big, as the filling is absolutely awesome (give it up for WENDY’S Boston Cream Filling, with a twist). in a bowl, cream together butter, cream cheese, add in powdered sugar, milk, and chocolate pudding, fold in cool whip til mixed. I use a ziplock bag with the corner snipped, and add the filling into it, piping each hole in each cupcake well over the top.

3 In a mixing bowl, desolve mocha mix in the whipping cream. Beat til fluffy, then add pudding mix and powdered sugar to sweeten and thicken to your desired consistancy. Frost each cupcake either with a knife or by piping it on. Sprinkle just a fine dusting of mocha powder over top each cake, and then drizzle hersheys chocolate syrup over each one

4 Can use Chocolate covered coffee beans, chocolate curls, and/or chocolate sprinkles for decoration and garnish.

Recipe found here: Mocha Cafe Cream Cupcakes

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