Posts Tagged ‘cupcakes’

It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.

It is why diets just don’t work for me. Never have and I don’t think ever will.

While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).

SO……… the Chocolate Chip Snickerdoodle Cupcakes were born.  (ahhhhh…thats supposed to be the sound of angels singing)

I love  that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.

First, mix up your batter (and pre-heat your oven)

Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.

Then fold them in. Fill muffin cups and bake.

Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)

Then EAT/ Devour. I think I ate like 4 before I had to share.

Chocolate Chip Snickerdoodle Cupcakes

Makes 12

Ingredients

• 1 stick (1/2 cup) butter, softened
• ¼ cup brown sugar, packed
• ½ cup + 2 Tbsp regular sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ½ cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ Tbsp cinnamon
• ½ cup milk
• ½ cup mini-chocolate chips (tossed in flour)

Directions

1. Pre heat oven to 350. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
8. Enjoy!

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

So for my birthday I got to go to Williams Sonoma and actually buy something this time….yea!!!!!!

So I got this…..

My mind wont stop going with thing I can now stuff into cupcakes…….fudge, carmel, lemon curd……the list goes on.

And I got this…..

Honey and Almond cake….Heaven…..

But because I just leave well enough alone, I made cupcakes and stuffed them of course.

Here is what you get.

Good huh….

So lets begin.

First make the filling. It is a honey cream cheese.

First up the gelatin. Pour 1 package of unflavored gelatin to hot water.

Cream your cream cheese and 4 Tbsp of honey and 1 tsp of vanilla. Once it is all nice and creamy add your water gelatin mix. Mix until fully combine and stick in the refrigerator.

Now lets make the cup cake.

Make the batter according to the package directions.

Pour evenly into a lined cupcake/muffin tin and bake. Remove from oven and let cool.

While it is cooling remove your filling from the fridge. It should be solid by now, if not keep in fridge until it is. Pour solid filling into a Ziploc bag.

Take a cooled cupcake and core it or cut a whole in the center. Snip the corner of the Ziploc bag and squeeze filling in. Do this to the remainder of the cup cakes.

Lets get started on the frosting. In a sauce pan over medium heat add your cream, heat until it bubbles. Add your chocolate chips and stir until they are all melted, add your vanilla.

Pour this into another Ziploc bag and pop in the fridge. Let this cool for about 10-15 min. Snip the tip of the corner and frost your cupcakes.

Honey Almond Cupcakes

Ingredients

• 1 box William Sonoma Honey Almond Cake Mix (793g)
• 2 sticks butter softened
• 4 eggs, beaten
• 1 cup milk
• 1 pkg unflavored gelatin
• 1 cup hot water
• 8 oz cream cheese, softened
• 4 Tbsp honey
• 2 tsp vanilla
• 1 cup cream
• 1 pkg (12 oz) chocolate chips

Directions

1. Pre heat your oven to 350. Line a standard muffin/ cupcake tin
2. In a small bowl combine gelatin and hot water.
3. In another bowl combine cream cheese, honey and vanilla until fully incorporated.
4. Mix in gelatin mix.
5. Place in Fridge.
6. In the bowl of an electric mixer, cream butter and sugar until fluffy.
7. Add eggs.
8. Add cake mix packet and milk in three additions. Alternating between the two.
9. Evenly dispense batter into lined cups.
10. Bake for 20 min. Remove and let cool
11. Remove cream cheese mixture from fridge. It should be solid, if not keep in fridge until it is.  Place this mix into a gallon Ziploc bag. Snip a corner.
12. Cut a hole into the center of your cooled cupcake. And fill with cream cheese mix. Set aside
13. In a medium sauce pan over low heat add your cream. Cook until it starts to bubble. Add your chocolate chips and stir until melted. Add your vanilla
14. Place chocolate in to another Ziploc bag and stick in fridge for about 10-15 min. Snip the corner and pipe onto cupcakes to frost.
15. Store in fridge and enjoy

Because today is my (gulp) birthday…dun dun dun dun….I am going to enjoy and indulge on these little angles.

Oh me oh my these little guys are fab-ooo

I had my little kitchen helper help me out too.

First step…. Make the filling…The Oreo truffle filling (drool).

Next make up your cupcake batter. This is HANDS DOWN the BEST batter ever. I will take on anyone with this one.

Then place one scoop of this batter into each lined cupcake spot in your cupcake pan.

Place about 1 Tbsp of you delectable Oreo Truffle (if you haven’t eaten it all already) on top.

Top with another scoop of cupcake batter.

Carefully spread this out so the truffle is fully enrobed.

Bake them for about 18-20 min. Remove and let cool.

While these are cooling lets get the frosting ready.

Place the other 1/2 of your Oreos into a Ziploc bag and give them a good crush. Get your frustration out on them.

Fold the crushed up Oreos into your frosting. And dump into a gallon Ziploc bag.

Snip of one of the corners and squeeze out to frost each cupcake.

If you have any crushed Oreos left you can sprinkle them on top

Pure delicious heaven……

Cookies and Cream Cupcakes

Adapted from Brown Eyed Baker

Ingredients

• 1  package (16.6oz) Oreo Cookies
• 1 package (8 oz) Cream Cheese, softened
• ¼ cup mini chocolate chips
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 stick butter, softened
• 1 large egg
• 2 large egg yolks
• 1 vanilla bean, split and scraped to remove seeds
• 2 Tbsp Vanilla
• 1 tsp almond extract
• 2 Tbsp Milk

Directions

1. Heat oven to 350 degrees F.
2. Line muffin/cupcake tin.
3. In a food processor blend ½ of the Oreo cookies and all the cream cheese until fully incorporated and a paste forms. Add in your chocolate chips and process until fully incorporated. Set aside in the fridge.
4. In a large bowl cream butter sugar, eggs, vanilla, almond and vanilla bean.
5. Whisk together flour, baking powder, and salt in a large bowl.
6. Slowly incorporate dry mix with wet mix.
7. Scrape down sides of bowl with rubber spatula
8. Mix in Milk.
9. Place about 1 Tbsp of batter in each cup. Remove Oreo Truffle mix from fridge. Take about 1-2 tsp of Oreo mix and place on top of batter in each cup. Add another tablespoon of cupcake batter and spread out to encase the truffle.
10. Place in oven and bake for 20 min.
11. Remove the cupcakes and let cool. Frost when completely cooled

Best Frosting Ever

from The Pioneer Woman

Ingredients

• 5 tablespoons flour
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup granulated sugar
• ½ a pkg of Oreo’s, crushed

Directions

1. In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.
2. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left.
3. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.
4. Fold in the crushed Oreo’s.
5. Place any frosting that you haven’t eaten, into a gallon size Ziploc bag. Snip of a corner and squeeze out to frost.

So after the OMG cookie and the triple chocolate OMG cookie, I still had a few brownies left over. And to honor my wonderful…..beautiful sister on her birthday we had to make cake.  Sooooo why not cover the brownies in cake!!! Seems like a logical next step.

Here is your line up……

Make your brownies (or use left overs) as the package says so…….of course have a tester test them for any poison

Put your brownie (about 1 inch x 1 inch) into a liner in a pan. Preheat your oven to 350.

Make your cake mix as the box says (water, eggs and oil….I substituted butter for oil since I didn’t have any). Pour about 1/3 cup into each cup and over each brownie.

Bake for about 17-19 minutes, or until it is done. Remove and let cool.  Once completely cooled top with your favorite icing (I used the last of my butter in the cupcake so I had to use the store bought tub…..I just added 2 extra tsp of vanilla, 2 of almond extract and 1/2 a cup of powdered sugar and some red sprinkles, because they are fun).

Hope you enjoy!

Cherry Covered Brownie Cupcakes

Ingredients

• 1 box brownie mix, prepared according to directions (typically eggs, oil and water are needed)
• 1 box Cherry Chip cake mix (18.25 oz)
• 1 ¼ cup water
• 1/3 cup butter, melted
• 3 eggs
• 1 tub butter cream frosting ( 16oz)
• 2 tsp vanilla
• 2 tsp almond extract
• ½ cup powdered sugar
• Sprinkles (optional)

Directions

1. Preheat oven to 350. Line your cupcake tin.
2. Place a 1 inch x 1 inch brownie into each cupcake liner
3. In a large bowl combine cake mix, water, eggs and butter.
4. Pour about 1/3 cup of batter over each brownie. Once all cups are full gently shake to make sure the batter gets all around the brownie.
5. Cook for 17-19 minutes or until done.
6. Remove and let cool.
7. Once completely cool frost. In a medium bowl scoop out the butter cream frosting and add the vanilla, almond extract and powdered sugar. Mix until completely combine. Add desired sprinkles if wanted.
8. Pipe onto cupcakes and devour.

So after going into a chocolate induced sugar coma from the Black Forest Brownies. I wanted to make them again (I am a glutton for punishment)….but wanted something different, yet the same. So…..

Here is your line up

The beginning of this recipe starts just like the one for the Vanilla Chocolate Chip Cupcakes.

Add the semi-melted butter, eggs and milk into a bowl. Mix. Add Cake Mix (yumm) and stir until fully combine.

This is where it gets different…. Mix in the cherry flavor and FOLD in the cherry pie filling. You just want it to give it more of a marbled effect; rather than turn it into cherry cupcakes if you completely mix.

Scoop into your lined or greased muffin cups

Top with a few chocolate chips

Bake for 18-20 min. Remove and let cool

Enjoy

Vanilla Forest Cupcakes

Ingredients:

• 1 box (16 oz) Vanilla cake mix
• 1 stick (1/2 cup) butter, melted
• ¾ cup milk
• 2 eggs
• 2 tsp almond extract
• 1 tsp vanilla
• ½ tsp cherry flavor
• ¼ cup chocolate chips
• ½ cup Cherry pie filling

Directions:

1. Pre heat oven to 350. Grease and flour or line muffin cups
2. In a large bowl combine butter, milk, eggs, almond extract, vanilla and cherry flavor.
3. Add cake mix and mix until fully incorporated.
4. Fold in cherry pie filling and pour into muffin cups 2/3 full.
5. Place about 1 Tbsp of chocolate chips on top.
6. Bake for about 18-20 min, or until done.
7. Remove and let cool.

Ok, if you haven’t noticed already my infatuation with mini baked goods. Like I have said before…..if it is mini the calories don’t count right???? If i keep saying it maybe it will come true.

So this brings us to todays recipe.  Who doesn’t love red velvet? After all it is just a form of chocolate goodness.  Then you add some color to jazz it up……score!!!!

This recipe is from McCormick’s web site….I just jazzed it up a bit.  Hope you enjoy.

Here is the line up

Ofter you have creamed the butter and sugar. Put all your dry ingredients into a large Ziploc bag and……

Shake that baby up!

Then slowly incoporate the dry into the wet.

Then scoop into a lined mini muffin pan.

Doesn’t that look like goodness already?!!?

Bake at 350 for 10-11 min. Remove and let cool.

This is where it gets fun. Once cooled you are going to cut a small hole/slit into the center of each cupcake

Then stuff it with the good stuff…..

And finish that sucker off….

After a few hours in the fridge you have yourself a little gem…

Mini-Red Velvet Cupcakes with Cinnamon Vanilla Cream Cheese Frosting

(Adapted from McCormick’s recipe)

Ingredients:

• 2 ½ cups flour
• ½ cup cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• ½ cup milk
• 1 bottle red food color
• 4 tsp vanilla
• 1 tsp almond
• Cinnamon Vanilla cream Cheese frosting (recipe follows)

Directions:

1. Preheat oven to 350
2. In a large Ziploc bag put flour, salt, cinnamon, cocoa and baking soda. Close bag and shake until combine. Set aside.
3. Cream butter and sugar until combine and fluffy.
4. Pour in eggs and mix until fully combine.
5. Add food color, vanilla, almond, sour cream and milk.  Mix until completely combine.
6. Snip off tip of Ziploc bag and slowly pour in to butter and sugar mixture. Mix until fully combine.
7. Scoop the batter into a lined mini muffin pan. Fill cups 2/3 full.
8. Bake for 10-11 min. Remove and let cook completely.
9. Once cooled carefully using a knife cut a small slit into the center of each cupcake.
10. Take the frosting and put into a gallon size Ziploc bag, with a small tip of a corner cut off.
11. Insert the cut off tip into the small slit of each cupcake and squeeze gently until frosting starts to come out of the hole.
12. Continue to frost cupcake.
13. Put in fridge for a few hours and enjoy

Cinnamon Vanilla Cream Cheese Frosting

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 4 tsp vanilla
• 1 tsp almond extract
• 1 ½ tsp cinnamon
• 16 oz powdered sugar, by weight

Directions:

1. Cream butter and cream cheese until smooth.
2. Add vanilla, almond extract, cinnamon until fully combine
3. Gradually mix in powdered sugar until completely smooth.