Free and Featherbrained

"Making a name for myself"… whatever that means.

The Internet’s Most Unique Cupcake Recipes

on February 7, 2013

I have scoured the internet for the most delicious, most unique cupcake recipes. Instead of having a bunch of links and sending you to a million different places, you can find all of the recipes below. Here is a list of cupcakes in the order that they are on this post:

  1. Banana Split Cupcakes
  2. Rainbow Mason Jar Cupcakes
  3. Mojito Cupcakes
  4. Chunky Monkey Cupcakes
  5. Dark Chocolate Peppermint Lava Cupcakes
  6. Caramel Macchiato Cupcakes
  7. Cannoli Cupcakes
  8. Hot Cross Buns Cupcakes
  9. Huckleberry Raspberry Marshmallow Cupcakes
  10. Pumpkin Cupcakes with Cream Cheese Frosting
  11. Caramel Apple Cupcakes
  12. Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
  13. Chocolate, Pumpkin Cupcakes with Toasted Meringue Frosting
  14. Dark Chocolate Cupcakes with White Chocolate Ganache
  15. Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Buttercream Frosting
  16. Strawberry Lemonade Cupcakes
  17. Lemon Meringue Cupcakes
  18. Dulce de Leche Cupcakes
  19. Black Bottom Cupcakes
  20. Peach Cupcakes with Peach Buttercream
  21. White Chocolate Raspberry Cupcakes



Banana Split Cupcakes

 

INGREDIENTS

1 package (18-1/4 ounces) yellow cake mix, divided
1 cup water
1 cup mashed ripe bananas
3 eggs
1 cup chopped drained maraschino cherries
1 1/2 cups miniature semisweet chocolate chips, divided
1 1/2 cups prepared vanilla frosting
1 cup marshmallow creme
1 teaspoon shortening
30 whole maraschino cherries, drained and patted dry
PREPARATION:
1. Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Reserve 2 tablespoons cake mix. Combine remaining cake mix, water, bananas and eggs in large bowl. Beat with electric mixer at low speed about 30 seconds or until moistened. Beat at medium speed 2 minutes. Combine chopped cherries and reserved cake mix in small bowl. Stir chopped cherry mixture and 1 cup chocolate chips into batter.
3. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.4. Combine frosting and marshmallow creme in medium bowl until well blended. Frost cupcakes.
5. Combine remaining 1/2 cup chocolate chips and shortening in small microwavable bowl. Microwave on HIGH 30 to 45 seconds, stirring after 30 seconds, or until smooth. Drizzle chocolate mixture over cupcakes. Place one whole cherry on each cupcake.
(If desired, omit chocolate drizzle and top cupcakes with colored sprinkles.)
Source: http://recipes.howstuffworks.com/banana-split-cupcakes-recipe.htm
via Perfect Cupcake Recipes.

Rainbow Mason Jar Cupcakesingredients:
white cake mix (or your favorite white cake recipe)
food coloring
4 small bowls
spoon
4-oz masons
white frosting
pretty sprinkles
directions:
1. mix up your white cake mix according to directions.
2. pour in to your separate bowls and add 1-2 drops of food coloring in each. stir well to mix the color.
3. pour about 3 -4 tablespoons of each color in to your mason jars, layering each color as you move up towards the top. leave about 1/4 cup of space towards the top of the jar to leave room for the cake to rise.
4. cook as directed, using a “water bath” as we did with the s’mores cupcakes
5. remove from oven and let cool off, then frost each cupcake and add sprinkles to your liking.
6. serve and enjoy!
via lovely little DIY: rainbow mason jar cupcakes {wedding favor recipe idea} | Lovely Little Details.



Mojito Cupcakes
Mojito Cupcakes, How To Cupcakes, Cupcake Recipes, Rum CupcakesYields 12 cupcakes
for the cupcakes
1 cup milk (I used whole)
1/2 cup fresh mint, bruised and coarsely chopped
Zest of 2 limes
3/4 cup sugar
2 Tablespoons fresh lime juice
1/3 cup canola oil
2 teaspoon dark rum
1 1/4 cups all-purpose flour
2 Tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
for the frosting
8 ounces cream cheese, softened to room temperature
1/2 cup (that’s 1 stick), unsalted butter, softened to room temperature
Pinch of salt
2 tsp dark rum
1 Tbsp lime juice (about 1 medium-size lime)
1 1/2 to 3 cups powdered sugar
green food coloring (I used a drop of gel)
method
In a small saucepan, combine the milk and chopped mint. Heat to just a gentle simmer. Remove the pan from the heat, cover, and let the mint steep in the warm milk for about 15 minutes.
Press the milk through a strainer (try to squeeze out as much milk as possible). Discard the mint leaves, and set the minted milk aside to cool for about 5 minutes.
Preheat the oven to 350 F. Line a 12-cup muffin pan with liners.
In a large mixing bowl, combine the lime zest and sugar. Use your fingertips to rub the zest into the sugar until it becomes moist and aromatic; Set aside.
Add the lime juice to the cooled milk. Whisk vigorously until foamy.
Add the foamy milk mixture to the lime-infused sugar, as well as the oil and rum. Using a stand mixer fitted with the paddle attachment, or a hand-held, beat on medium speed-high speed until well combined.
Sift in the flour, corn starch, baking powder, baking soda, and salt. Mix on low speed until just combined. (Try not to over-mix.)
Divide the batter evenly among the prepared liners.
Bake for 20-22 minutes, or until the tops spring back when lightly touched, and a thin knife inserted into a center cupcake comes clean.
Remove the pan from the oven and allow the cupcakes to rest for about 10 minutes before removing them from the pan and onto a cooling rack. Cool completely before frosting.
Prepare the frosting: In the bowl of a stand mixer, fitted with the paddle attachment (or any large mixing bowl if using a hand-held), beat together the cream cheese and butter on medium-high speed until creamy. Add the salt, rum, and lime juice; beat till incorporated. Gradually add the confectioners’ sugar in 1/2 cup increments, beating well after each addition. If the frosting is too thin after adding 1 1/2 cups, slowly add more sugar until it reaches a spreadable consistency. Add a drop of food colouring (or gel), and beat until evenly distributed.
Frost the cupcakes as desired!
via Buttercream Mojito Cupcakes, Hot To Cupcakes, Cupcake Recipes, Adult Beverage Cupcakes, How To Cupcakes, Cupcake Recipes, Chocolate Cupcakes, Amazing Cupcakes, Unique, Decorating, Cupcakes.



Chunky Monkey Cupcakes


Chunky Monkey Cupcakes, How To Cupcakes, Cupcake Recipe, Breakfast Cupcakes


Ingredients

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
3 ripe bananas, mashed
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees.
Beat together butter and both sugars until light and fluffy.
Beat in bananas, then eggs, one at a time and beat well after each addition.
Add vanilla.
Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
Beat just until blended.
Stir in chocolate chips.
Divide batter evenly among 24 paper lined muffin cups.
In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes.
Bake for 20 to 22 minutes or until tester comes out clean.
Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
via Chunky Monkey Cupcake Recipe, How To, Cupcakes, Banana, Creative Cupcakes, How To Cupcakes, Cupcake Recipes, Chocolate Cupcakes, Amazing Cupcakes, Unique, Decorating, Cupcakes.


Dark Chocolate Peppermint Lava Cupcakes

ingredients:
3/4 cup sugar
1/2 cup flour
3 tbsp (dark chocolate) cocoa powder
3/4 tsp baking powder
1/4 tsp salt
3 eggs
1/2 cup heavy cream
3 tbsp butter
3/4 cup (about half a bag) Andes creme de menthe baking chips
(or use chocolate and creme de menthe)
Pre-heat oven to 350 degrees.
Melt chocolate and butter in a double boiler.
In a bowl, combine dry ingredients.
Add wet ingredients, including chocolate and butter to the dry ingredients and mix until incorporated and batter is smooth. You can most certainly just start eating here. No shame.
Grease ramekins (if you intend to remove them), or use a cupcake pan with liners. Ramekins will make bigger cakes; fill until batter almost reaches the top of the rim.
Bake on 350 for 10 minutes (oven times may vary). You want to wait until the tops just set. Much longer and you will have regular chocolate cakes (also delicious), and any less and you will end up with gooey sink holes (still delicious).
via Dark Chocolate Peppermint Lava Cakes «.




Caramel Macchiato Cupcakes
Coffee Cupcake Ingredients
2 1/2 (313g) cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 (180ml) cup strongly brewed coffee, cooled to warm
1/4 (60ml) cup milk
1 tbsp Kahlua
12 tbsp (170g) unsalted butter, softened
1 cup (200g) sugar
3 eggs
1 rounded tsp instant espresso
Cacao nibs, for sprinkling
Whipped Cream Topping Ingredients
200g (around 1 cup) whipping cream
3 tbsp (40g) sugar
1tsp vanilla extract
1-2 tsp Kahlua (Optional. Don’t put too much, or the cream will be too soft for piping)
Caramel Sauce Ingredients
(this makes more than needed, use remaining as an ice-cream topper or a mix-in for coffee)
1/2 cup (100g) sugar
3 tbsp (43g) unsalted butter, cut into pieces
4 tbsp (60g) heavy cream
Make Coffee Cupcakes
1. Place rack in the middle of the oven and preheat to 350 F/175 C.Place paper liners in muffin tin.
2. Stir together flour, baking powder, and salt in a small bowl and set aside. Combine coffee, milk, and Kahlua in a cup and set aside.
3. Cream butter and sugar together in a stand mixer (with the paddle attachment) or large bowl with a hand mixer on medium speed, until light and fluffy, about 5 minutes. Beat eggs in one at a time.
4. Reduce speed to low and beat in one-third of the flour mixture, then half of the liquid mixture. Scrape down sides, then beat in another third of flour mixture, then the rest of the liquid, then the remaining flour mixture. Mix in the instant espresso.
5. Fill cupcake liners until 3/4 full. Sprinkle on some cacao nibs if using.
6. Bake for 15-18 minutes or until toothpick comes out clean. Allow to cool in the pan for 10 minutes, before removing them to a wire rack. Cool completely before frosting.
Make Caramel Sauce
1. Warm the cream up in a small microwaveable bowl in the microwave. Set aside.
2. Spread sugar evenly across the bottom of a heavy bottomed saucepan and put over medium-high flame. Try not to touch the sugar but watch carefully as it melts.
3. As soon as it is browning, you can start to stir. When it looks like all of it has browned lightly, remove the pot from heat and stir in butter. Be careful because it will bubble up.
3. Bring it back to the flame and stir for a few seconds until smooth. Remove from the heat again and add the warmed heavy cream, again careful of violent bubbling. Stir rapidly until smooth. Set aside and allow to cool to lukewarm.
Make Whipped Cream Topping and Assemble
(Do not make this until the cupcakes are thoroughly cooled)
1. Whip the cream and sugar until soft peaks form. Add in vanilla and Kahlua and whip until medium peaks form.
2. Transfer to a piping bag with a star tip and pipe on top of each cupcake.
4. Drizzle the cool caramel sauce over the cupcakes with a spoon, or for a neater pattern, transfer to a squeeze bottle and pipe over. Serve immediately or store in the fridge for up to one day.
(Makes around 14 cupcakes)
via Perfect Cupcake Recipes.




Cannoli Cupcakes
ngredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup salted butter, at room temperature
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup sour cream
Cannoli Topping
2/3 cup Mascarpone cheese
2/3 cup Ricotta cheese, strained slightly*
5 Tbsp powdered sugar
Sweetened Chocalate Whipped Cream
1 1/2 cups heavy cream
1/2 cup powdered sugar
2 Tbsp cocoa powder
1/2 tsp vanilla extract
3 Tbsp mini semi-sweet chocolate chips, for garnish
Directions
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 – 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 – 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.
For the cannoli topping
In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.
For sweetened chocolate whipped cream
In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form.
To assemble cupcakes
Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.
*Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don’t need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.
via Cannoli Cupcakes – Cooking Classy.



Hot Cross Buns CupcakesBake Sale: Hot Cross Buns
Yield: 18 cupcakes
Cupcake Ingredients:
1 cup warm milk
5 teaspoons active dry yeast
½ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
4 cups all-purpose flour
1 teaspoon salt
½ cup + 2 tablespoons unsalted butter, cold
2 large eggs
1 tablespoon vegetable oil
1 cup semisweet chocolate chips
5 large strawberries, finely chopped
Crossing Paste Ingredients:
½ cup all-purpose flour
¼ cup cocoa powder
½ cup sugar
½ cup whole milk
Cupcake Directions:
In a small bowl, mix together milk, yeast, one teaspoon of the sugar, vanilla extract, and almond extract.
Let stand for five minutes or until foamy.
In a large bowl, mix together, flour, salt, and the remaining sugar.
Cut butter into small pieces and use your hands or a pastry blender to mix into the dry ingredients until it forms a coarse meal.
Add eggs and yeast mixture to the large bowl.
Stir until the dough begins to stick together.
Place dough on a floured surface and knead until it is smooth and elastic.
Pour oil into a large bowl.
Roll the ball of dough in the oil.  Cover and place in a warm place until it doubles in size, about an hour.
Measure balls of dough about 1.5 ounces (To see if the balls are the correct size for your liners, place a ball in a liner.  It should fill the width of the liner and come about ¾ of the way to the top.)
Press the balls into flat circles.
Place about 10 chocolate chips and a small handful of strawberries into the center of each circle.
Fold each circle’s dough completely around the fillings and be sure to seal on all sides. Form the circles back into round balls and place them in cupcake tins fitted with cupcake liners.
Loosely cover cupcake tins and place in a warm place to rise until doubled in size (about one hour).
Crossing Paste Directions:
Preheat oven to 400 F.
In a small bowl, mix flour, cocoa powder, and sugar.
Stir in milk a little bit at a time until the mixture forms a thick paste.
Reseal any of the cupcakes that may have opened up during the rise.
Pipe crosses on top of the unbaked cupcakes.
Bake for 15 minutes or until the tops are lightly golden.
via Bake Sale: Hot Cross Buns — Pauladeen.com.


Huckleberry Raspberry Marshmallow Cupcakes

MARSHMALLOW FROSTING
Beat together:
2 egg whites and 1/4 tsp. salt
until very very Frothy.
Slowly add:
1/4 cup white sugar
Beat until very smooth thick and glossy.
Slowly add:
3/4 Cup light Karo Syrup.
Beat until stiff, stiff, stiff Peaks form.
Gently:
Fold in 1 tsp. Pure Vanilla
Frost cupcakes, cake or pipe on.
Don’t cover cake tightly.
I rested my cupcakes in the fridge uncovered.
It worked perfectly.
SILVER WHITE CAKE
2 cups all purpose flour
or
2 1/4 cups cake flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 tsp. salt
1/2 cup shortening or butter
1 cup milk
1 tsp. vanilla
4 egg whites
Heat oven to 350 degrees.  Grease and flour 13x9x2 inch cake pan, or 2 round layer pans, or make cupcakes. Beat flour, sugar, baking powder, salt, shortening, milk and vanilla in large mixer bowl on low speed, scraping bowl constantly, 30 seconds.  Beat on high speed, scraping bowl occasionally, 2 minutes.  Add egg whites; beat on high speed, scraping bowl occasionally, 2 minutes.  Pour into pan or lined cupcakes.
Bake until wooden pick inserted in center comes out clean, about 30 to 35 minutes for cake pans.  20 minutes or so for cupcakes.  Watch carefully.  Frost.
Will make about 2 dozen cupcakes.
via GET OFF YOUR BUTT AND BAKE!: HUCKLEBERRY RASPBERRY MARSHMALLOW CUPCAKES.



Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients: Cupcakes
2 c + 2 tsp All-Purpose Flour
2 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/4 tsp Salt
2 tsp Pumpkin Pie Spice (or Cinnamon)
1 c, less 2 1/2 Tbs Sugar
1 c Brown Sugar
1 1/4 c Canola Oil (or Vegetable Oil)
1 tsp Vanilla Extract
2 c Canned Pumpkin
1 c Egg Substitute (or 4 Large Eggs)
1 c Walnuts, chopped (optional)
Ingredients: Frosting
16 oz Cream Cheese, softened
1/2 c Butter, softened
1 tsp Vanilla Extract
1/8-1/4 tsp Rum Extract (optional)
2 c Confectioners’ Sugar, sifted
Directions: Cupcakes
Preheat oven to 350. Grease and flour two 12-cup cupcake pans or line with paper liners. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In a large bowl, combine the sugars and oil. Blend in the vanilla and pumpkin, then slowly beat in the egg substitute (or eggs, one at a time).  Gradually add the flour mixture, then stir in walnuts, if using.
Fill cupcake pans 1/2-2/3 full and bake 23-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool, then top with cream cheese frosting and garnish with chopped walnuts or a sprinkle of pumpkin pie spice/cinnamon.
Yield: About 24 cupcakes
Directions: Cream Cheese Frosting
In a medium bowl, beat together the cream cheese and butter until combined. Add the vanilla and rum extract (if using) and mix until well-blended. Slowly add the confectioners’ sugar and beat well.
Note: If the frosting becomes too thick, thin it with milk, one teaspoon at a time.
Yield: Frosts about 24 cupcakes
via Pumpkin Cupcakes with Cream Cheese Frosting | Cupcake High.



Caramel Apple Cupcakes
yield: 20 CUPCAKES
ingredients:
for the cupcakes:
2 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, at room temperature
1 cup granulated sugar
1/2 cup light brown sugar, packed
4 large eggs
1-1/2 cups unsweetened applesauce
for the apple filling:
2 tbsp butter
2 tsp cinnamon
2-3 tbsp sugar
3 large Granny Smith apples, peeled, cored, and diced
for the caramel cream cheese frosting:
10 oz store-bought caramels (I used Trader Joe’s brand)
Splash of whole milk
8 oz cream cheese, cold
6 tbsp unsalted butter, at room temperature
1 tbsp vanilla extract
4 cups powdered sugar
directions:
for the cupcakes:
– Preheat oven to 350 degrees and line 20 muffin tin wells with cupcake liners.
– In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
– In the bowl of an electric mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
– Add the eggs one at a time, beating between each additional and scraping down the sides of the bowl.
– With the mixer on low speed, add the applesauce and beat well.
– Slowly add the flour mixture and mix until just incorporated.
– Divide batter evenly among the liners, filling each about 2/3 full. Bake for 19-20 minutes, rotating pan halfway through, or until cake tester comes out clean.
– Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
for the apple filling:
– Heat the butter in a medium skillet over medium-high heat until melted. Add the cinnamon and sugar and cook for a minute, until the mixture starts to bubble.
– Lower the heat to medium and stir in the apples, coating them evenly with the cinnamon/butter mixture. Cook the apples for about 10 minutes, until they are somewhat tender. Remove from heat and set aside to cool.
for the caramel cream cheese frosting:
– Combine the caramels and splash of half-and-half in a saucepan over medium heat and stir until caramels are completely melted and smooth. Set aside to cool.
– In the bowl of an electric mixer, beat together the cream cheese and butter until light and fluffy, about 2-3 minutes. Add the vanilla extract and cooled caramel and beat well.
– Slowly add the powdered sugar, and beat until well combined.
– Load the frosting into a piping bag fit with a coupler tip and set aside.
for assembly:
– Cut a conical well in the top of each cupcake using a sharp paring knife and fill each cupcake with the apple filling.
– Attach a flat tip to the coupler (like Wilton #47) and pipe a crisscross pattern over the tops of each cupcake. I didn’t bother making a real lattice pattern for each and I still think they came out great!
– Then attach a medium round tip and pipe a border around each as the “crust”.
– Store cupcakes in the fridge and allow the cupcakes to come to room temperature before serving.
via Erica’s Sweet Tooth » Caramel Apple Pie Cupcakes.




Dark Chocolate Cupcakes with Raspberry Buttercream Frosting
Yield: 12 cupcakes
Dark chocolate cupcakes with a smooth and creamy raspberry buttercream frosting.
ingredients:
For the Dark Chocolate Cupcakes:
1/2 cup unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, finely chopped
1/2 cup Dutch-processed cocoa
3/4 cup all-purpose Gold Medal flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream (I used Chobani Greek yogurt)
For the Raspberry Buttercream Frosting:
3/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 cup fresh raspberries
1/2 teaspoon pure vanilla extract
Additional fresh raspberries, for garnish-if desired
directions:
1. To make the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside.
2. Place butter, chocolate and cocoa powder in a medium heatproof bowl. Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth. (Alternatively, you could do this step in a double boiler.) Set the mixture aside to cool until it is warm to the touch.
3. In a small bowl, whisk together the flour, baking soda, and baking powder. Whisk the eggs in a medium bowl to combine, then add the sugar, vanilla and salt and continue whisking until fully incorporated. Add the cooled chocolate mixture to the bowl and whisk to combine. Sift one-third of the flour mixture into the bowl and whisk gently to combine. Add the Greek yogurt or sour cream and whisk to combine. Finally, sift the the rest of the flour mixture into the bowl and whisk until everything is well combined. The cupcake batter will be thick.
4. Divide the batter evenly among the muffin tins, filling each about 2/3 full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove the pan to a wire rack and let the cupcakes cool for a few minutes before removing them to the rack to cool completely.
5. While the cupcakes are cooling, make the raspberry buttercream frosting. In a food processor or blender, puree the raspberries. Pour raspberries through a fine sieve into a bowl, pressing on solids, to eliminate the seeds. Place butter, half of the powdered sugar, and raspberry puree into mixing bowl. Beat over low speed until well-blended. Add the other half of the sugar, increase speed to medium. Mix until light and fluffy.
6. Frost cooled cupcakes with the raspberry buttercream and top each cupcake with a fresh raspberry, if desired.
 



Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

chocolate pumkpin cupcakes with meringue frostingChocolate Cupcakes
100 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
1-1/2 sticks butter
1 cup plus 2 tablespoons sugar
4 eggs
1/2 cup plus 2 tablespoons flour
2 tablespoons cocoa powder, unsweetened
3/4 teaspoon baking powder
1/8 teaspoon salt
1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
Pumpkin Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs, and pumpkin puree.
3. Add dry ingredients to the wet and whisk until smooth.
Meringue Frosting
5 egg whites
1-1/4 cups sugar
1. Combine egg whites and sugar into the mixing bowl of your stand mixer and set over a bain marie (water bath)
2. Whisk by hand for a few minutes until the sugar is dissolved or preferably until the mixture reaches 110 degrees Fahrenheit
3. Transfer bowl to electric mixer, beat on medium speed for 10 minutes
4. Beat on high speed until stiff glossy peaks form, about 5 to 10 minutes more.
Baking and Assembly
1. Preheat your oven to 375 degrees.
2. Scoop chocolate batter to fill cupcake cups 1/3 full.
3. Cover with the pumpkin batter up to 2/3 full.
4. Transfer to the oven, turn the oven down to 350 F, and bake for ~22-25 minutes or until a toothpick comes out clean.
5. Remove from the oven and allow to cool on a baking rack.
6. Once fully cooled, frost with meringue frosting and toast with a blow torch. Toasting is optional.
7. Top with candy corn, candy pumpkin, or whatever you wish.
via Cupcake Bakeshop by Chockylit » Chocolate, Pumpkin Cupcakes with Toasted Meringue Frosting.





Dark Chocolate Cupcakes with White Chocolate Ganache
Dark Chocolate Cupcakes
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
Preheat oven to 350 degrees.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
White Chocolate Ganache
1/2 cup heavy cream
6 ounces white chocolate chips (I used ghiradelli)
1/2 tablespoon butter.
Heat a saucepan on low heat and add heavy cream. Add chips to a bowl. Bring to a boil, but keep a close eye on it so it doesn’t boil over. Immediately remove and pour over chocolate chips. Let sit for 2-3 minutes, then mix with a spatula to melt chocolate. Stir in butter. Once melted and thick, lay a piece of plastic wrap over top and refrigerate for 30-60 minutes. Frost cupcakes as desired. I recommend refrigerating the cupcakes for 15-20 minutes so the ganache can set. Then top with a slice of bacon.
 

Chocolate Chip Cookie Dough Cupcakes with Cookie Dough 

Buttercream Frosting

For the cookie dough:

2 sticks softened butter

3/4 cup sugar

3/4 cup brown sugar

4 tbsp milk

1 tbsp vanilla

2 1/2 cups all purpose flour

Chocolate Chip Cookie Dough Cupcakes1/4 tsp. salt

1 cup mini chocolate chips

For the cupcakes:

3 sticks softened butter

1 1/2 cups light brown sugar, packed

4 large eggs

2 2/3 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup milk

2 tsp. vanilla extract

For the frosting:

3 sticks softened butter

3/4 cup light brown sugar, packed

3 1/2 cups powdered sugar

1/2 tsp. salt

2 tbsp. milk

1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 24 cupcakes.

via: http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html#ixzz2IvzjsBT9Strawberry Lemonade CupcakesLemonadecupcake14 tablespoons unsalted butter, at room temperature

1 c. all-purpose flour

1/2 cup buttermilk

1/4 teaspoon baking soda

2 egg yolks, at room temperature

1 tsp pure vanilla extract

3/4 cup plus 1 tablespoons sugar

1/4 teaspoon salt

1 tsp Instant Pink Lemonade Mix (I used Crystal Lite)

4 large strawberries, carefully diced

Makes 9-10 regular sized cupcakes

Preheat the oven to 350 degrees and line 10 muffin cups with baking cups and set aside.

Cream butter, sugar and lemonade mix until fluffy. Add vanilla, soda, salt and eggs yolks. Mix in buttermilk and gradually add flour.

Clean berries and remove the stem. With a very sharp knife slice the berries and then dice into 1/4″ pieces careful to not crush the berries. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcakes will not bake properly.

Fill each baking cup with about a TBL of batter. Then sprinkle in each cup 5-6 pieces of fresh strawberry. Then add more batter per cup filling each to about 2/3 full.

Bake at 350 degrees for about 20 minutes or until a test straw can be cleanly removed.

via: http://bigblackdogs.net/strawberry-lemonade-cupcakes-so-good/

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Lemon Meringue Cupcakes
Lemon Curd

8 large egg yolks

Finely grated zest of 2 lemons

1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about
3 lemons)

1 cup sugar

1/8 teaspoon salt

1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into
pieces
Directions

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom
saucepan; whisk to combine. Cook over medium-high heat, stirring constantly
with a wooden spoon (be sure to scrape the sides of the pan), until the mixture
is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers
160 degrees on an instant-read thermometer.

Remove saucepan from heat. Add salt and butter, one piece at a
time, stirring until smooth. Strain through a fine sieve into a medium bowl.
Cover with plastic wrap, pressing it directly onto the surface of the curd to
prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour
or up to 1 day.Frosting

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature
Directions

Combine 1 1/2 cups sugar with the water and corn syrup in a
small saucepan; clip a candy thermometer to side of pan. Bring to a boil over
medium heat, stirring occasionally, until sugar dissolves. Continue boiling,
without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a standing electric mixer fitted
with the whisk attachment, whisk egg whites on medium-high speed until soft
peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to
combine.
As soon as sugar syrup reaches 230 degrees, remove from
heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow,
steady stream. Raise speed to medium-high; whisk until mixture is completely
cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks
form, about 7 minutes. Use immediately.
Cupcake

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

4 large eggs, room temperature

Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons
fresh lemon
juice

1 teaspoon pure vanilla extract

1 cup buttermilk
Directions
Preheat oven to 325 degrees.
Line standard muffin tins with paper liners. Whisk together flour, baking
powder, and salt.
With an electric mixer on
medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one
at a time, beating until each is until incorporated, scraping down sides of
bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches,
alternating with two additions of buttermilk and lemon juice, and beating until
just combined after each.
Divide batter evenly among
lined cups, filling each three-quarters full. Bake, rotating tins halfway
through, until golden brown and a cake tester inserted in centers comes out
clean, about 25 minutes. Transfer tins to wire racks to cool completely before
removing cupcakes. Cupcakes can be stored overnight at room temperature, or
frozen up to 2 months, in airtight containers.
To finish, spread 1 tablespoon lemon curd onto middle of
each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828
or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip
slightly and releasing as you pull up to form a peak. Hold a small kitchen
torch 3 to 4 inches from surface of frosting, and wave it back and forth until
frosting is lightly browned all over. Serve immediately.
Dulce De Leche Cupcakes

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter

2 1/4 cups sugar

4 large eggs, room temp

1 teaspoon vanilla extract

3/4 cup buttermilk

1 cup dulce de leche

Preheat to 325. Line standard muffin tin with paper liners.

Whisk together flour, baking powder, and salt.

Cream butter and sugar about 3 minutes until light and fluffy. Add the eggs on at a time and beat until incorporated, scraping down the bowl at intervals. Beat in Vanilla.

Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour.

Divide the batter amongst the lined muffin cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely.

With a knife cut a cone shape into the middle of the each cupcakes and fill with dulce de leche.

Dulce De Leche Swiss Meringue Buttercream

Adapted From Martha Stewart Cupcakes

5 large egg whites

1 cup plus 2 tablespoons sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup dulce de leche, softened

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and add the dulce de leche. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.Dark Chocolate Glaze

4 oz high quality bittersweet chocolate, coarsely chopped

1/3 cup unsalted butter, softened and cut into 1/2″ pieces

1 1/2 teaspoons light corn syrup

Place the chocolate, butter, and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.

Black Bottom Cupcake
Black Bottom Cupcakes Recipe

FILLING:

1 package (8 ounces) cream cheese, softened

1/3 cup sugar

1 egg

1/8 teaspoon salt

1 cup (6 ounces) semisweet chocolate chips

CUPCAKES:

1 cup sugar
1 cup water
1/3 cup vegetable oil
1 egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

TOPPING:

Sugar

Chopped almonds, optional

Directions

In a small bowl, beat the cream
cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
For cupcakes, in a large bowl,
beat the sugar, water, oil, egg, vinegar and vanilla until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture
until blended.
Fill paper-lined muffin cups
half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture
in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if
desired.
Bake at 350° for 25 minutes. Cool in pans for 10 minutes
before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
Peach
Cupcakes with Peach Buttercream
Cupcakes
2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 cup fresh peach puree
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar
Buttercream
¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree
Vanilla, to taste
Cake
Preheat oven to 375°F. Line a muffin tin, or lightly
grease and flour a 9-inch round or 8-inch square cake pan. Sift together the
flour, baking powder, baking soda, and sugar into a bowl. In a measuring cup,
mix together the peach puree, oil and vanilla. Add the peach mixture to the dry
ingredients and whisk together until combined. At this point, you may want to
add some yellow and food colouring to achieve a peachier colour. When the batter
is smooth, add the vinegar and stir quickly. The batter will foam slightly
where the baking soda and vinegar are reacting. Stir just until the vinegar is
evenly distributed throughout the batter. Pour the batter into the prepared
pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making
cake. Allow to cool before glazing or frosting.
Peach Buttercream
Whip the butter until light and fluffy. Add the sugar and
beat until well combined. Add peach puree and vanilla and beat again until
smooth. You may want to add some yellow and red food colouring to achieve a
peachier colour.
Can be piped or spread onto cakes.
cuppies

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, softened

3/4 cup sugar

2 large eggs, at room temperature

4 oz white chocolate, chopped

1 teaspoon vanilla extract

1 cup plus 1 tablespoon milk

Preheat oven to 325 F. Line muffin pans with paper liners.

Whisk the flour, baking powder and salt together in a medium bowl. Add the white chocolate to a small microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until melted and smooth.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light, about 3-4 minutes. Add the eggs, one at a time, beating well after each addition. Mix in the white chocolate and vanilla extract. With the mixer on low, alternately add the flour mixture (in 3 additions) and milk (in 2 additions), starting and ending with the flour. Beat just until incorporated.

Divide the batter evenly among the prepared pans, filling each about 2/3-3/4 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes before removing them from the pan to cool completely.

Makes 15-18 cupcakes

Raspberry Filling

Filling

1 (12 oz.) bag frozen raspberries, thawed

1/4 cup sugar

1 tablespoon cornstarch

To make the raspberry filling: Add the raspberries to the bowl of a food processor. Process until smooth. Strain the mixture through a fine mesh sieve into a small saucepan to remove the seeds (this takes a few minutes, just be patient and keep using a rubber spatula to push it through). Add the sugar and cornstarch to the pan, whisking to combine. Bring the mixture to a boil over medium-low heat, whisking often. When it reaches a boil, remove the pan from the heat and let cool slightly. Chill before filling cupcakes.Raspberry Buttercream

1 cup (2 sticks) unsalted butter, at room temperature

1/2 cup raspberry filling (seedless raspberry jam works too)

6 cups confectioners’ sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and raspberry filling on medium speed until completely incorporated, stopping to scrape down the sides of the bowl as necessary. Add the confectioners’ sugar (I like to sift as I add to avoid lumps), one cup at a time and beat until you reach your desired consistency.To assemble the cupcakes: Use a paring knife to cut a cone out of the center of each cupcake. Place a few teaspoons of the raspberry filling inside. Cut the tip of the cone off and replace it on top of the cupcake. Place the raspberry buttercream in a pastry bag fitted with your preferred tip, and frost the cupcakes. Garnish with fresh raspberries if desired.

via: http://traceysculinaryadventures.blogspot.com/2011/06/white-chocolate-raspberry-cupcakes.html
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