Chocolate Frosted Vanilla Cupcakes with Cream Filling

Back in March, it occurred to me that I hadn't made cupcakes in months.  It was this blog that got me obsessed with cupcakes, and how magical they are.  I used to make cupcakes more than anything else, then I stopped.

My cousin sent me a message saying she missed reading about the cupcakes I was making and it really occurred to me how much I missed making the cupcakes.  I decided to recreate the first cupcake I ever made for this blog, which, in fact was the first filled cupcake I had ever made, and the last one I ever used a box mix with.

All this coincided with my photography club's presentation that I was giving about food photography, so I knew it was the perfect time to show how far I've come in three years with a photo of the same batch of cupcakes, not only with my photography skills, but my baking skills as well.
THEN:

NOW:

I wish I had time to post this before Mother's Day so my cousin could have made them for herself, but it's early enough in the day that if she wants, she can still make a batch.

Happy Mother's Day Em, thanks for inspiring me to make cupcakes again!

Oven: 350'

Yellow Cupcakes:
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
8 TBSP unsalted butter, room temp
1/2 cup sour cream
1 egg plus 2 yolks
1 1/2 tsp vanilla

Marshmallow filling:
1/6 cup confectioner's sugar
3.5 oz marshmallow fluff (we made our own homemade-OMG wait for this recipe soon)
pinch salt
1/2 TBSP water
3-4 TBSP butter, room temp

Chocolate Frosting:
1/4 cup plus 2 TBSP dutch process cocoa powder
1/4 cup plus 2 TBSP boiling water
15 TBSP unsalted butter (she used a lot more, I don't like butter flavor frosting, so I modified)
1/2 cup confectioner's sugar
pinch salt
16 oz semi-sweet chocolate, melted and cooled (use bars if you can, not chips)

Preheat the oven to 350'
1) For the cupcakes:  In the bowl of your mixer, using the paddle, combine flour, sugar, baking powder, and salt.

2) Slice butter into 8 pieces and slowly add them to the flour mixture.  Add in sour cream, egg, yolks, and vanilla and beat on medium until smooth.  Scrape down bowl and mix again until all ingredients are incorporated.

3) Line muffin pan with paper liners.  Scoop batter into cup wells until 2/3 full.  This will make 12 cupcakes, so there should be just enough batter to fill one large muffin pan.

4) Bake in oven 20-24 minutes, rotating halfway through.  They are done when a cake tester inserted in the center comes out clean. Let cool completely on wire rack before filling or frosting.

5) For the filling:  With whisk attached to hand or stand mixer, beat butter and marshmallow fluff together.  Add in confectioner's sugar, salt, and water, beat until fluffy and combined.

6) Cut a small round cone out of the top of each cupcake, scoop a TBSP of filling into each cupcake.  Shave the cake off the bottom part of each cone and replace the top of the cupcake, once it has been filled.

7) For the frosting:  Break semi-sweet chocolate into pieces, put in microwave proof bowl and microwave for 20 second increments, stirring in between each time, until completely melted and smooth, set aside to cool.

8) In a medium bowl, whisk the cocoa powder and boiling water until cocoa dissolves.  Set aside.

9) In bowl of mixer (stand or hand), using whisk, beat the butter, confectioner's sugar, and salt on medium until light and fluffy.  Reduce mixer speed and add in the melted, cooled chocolate.  Beat until combined.  Scrape down sides and mix again.

10) Beat in the cocoa mixture until combined, scrape down sides and remix again.  Put frosting in bag with a piping tip and frost the cupcakes.

Source:  Cupcakes- Cook's Illustrated Cookbook, Frosting- Martha Stewart Cupcakes, Filling- Skip to my Lou blog

Vanilla Bean Cupcakes with Vanilla Bean Icing

In the name of my photography homework, I HAD to make these cupcakes, just had to!

I have been making these cupcakes quite a bit since I discovered the cake recipe last summer.  (You may remember them from my son's Mario birthday party). Well, I finally like the pictures I've taken and have the excuse to post them.

If you're looking for a great simple vanilla cupcake, these are easy to make and taste delicious!  I made this recipe for my son's Star Wars birthday party and dyed half the cake red and half the cake green.  I did the same with the frosting.  Then, I cut out circles of cake and layered it with icing in push pop containers- so they kind of resembled red or green light sabers- they were a hit (unfortunately, I totally forgot to take a picture of them-oops).

In two weeks, my precious little baby girl is going to be one and I'm sad.  She has grown up way too fast. As a practice for her birthday, I let her have one of these cupcakes and she loved it.  I'm planning on using this recipe for her rainbow cake, that with any luck will be as awesome as my mind pictures it to be.  Anyways, for the next two weeks, be prepared to see this little cutie in every post.  I'm trying to preserve as much cuteness as possible- sigh.

I found this cake recipe on My Baking Addiction Blog.  The icing recipe is my own.

Vanilla Bean Cupcakes: (these amounts are half the amounts on her blog- it yielded 24 mini cupcakes or 10 large)

Oven:  350

1 1/8 cup cake flour (I have had to make this with all purpose before and I didn't notice a difference)
2 tsp baking powder
1/4 tsp kosher salt
5/8 c whole milk (1/2 c and 1/8 c)
2 egg whites, room temp
4 TBSP unsalted butter, (1/2 stick)
3/4 cup sugar
seeds scraped from 1 vanilla bean
1 tsp vanilla

Icing:
3 1/2 cup confectioner's sugar
8 TBSP unsalted butter (1 stick)
2 tsp vanilla
1 vanilla bean, scraped
5-7 TBSP whole milk

For the cupcakes:

1) Preheat oven to 350.  Prepare cupcake pans with liners.

2) In small bowl, combine flour, baking powder, and salt, set aside.

3) In bowl of mixer, beat butter and sugar until light and fluffy.  Add in vanilla beans and vanilla, beat again.

4) Separate eggs, discard yolks.  In medium bowl, whisk together egg whites and milk- set aside.

5) Add 1/3 of flour mixture to butter/sugar mixture in mixer, beating on medium.  Scrape down sides.  Add in 1/2 of milk/egg mixture, beat, then scrape down sides.  Add another 1/3 of flour, beat, then scrape down sides.  Add remaining milk/egg mixture, beat then scrape down sides.  Add remaining flour, mix until combined, scrape down sides, and mix once more.

6) Fill cupcake cups 2/3 full.  Bake in oven for 14-17 minutes for minis and 18-21 minutes for large cupcakes.  Rotate the cupcake pan halfway through baking.

7) After removing from oven, let cool completely on wire rack before frosting.

For the icing:

1) Beat butter in mixer with paddle attachment.  Add in 1 cup confectioner's sugar, beat with butter.  Add in vanilla and seeds from vanilla bean, beat some more.

2) Add in 1 TBSP milk and 1 more cup confectioner's sugar, beat, then add in 1 more TBSP milk and remaining 1 1/2 cup confectioner's sugar.  Beat.  Scrape down sides.

3) 1 TBSP at a time, slowly add remaining milk until you reach desired consistency.  After the addition of the fourth tablespoon, let beat for 1 minute, if the icing is too thick, add 1 more TBSP, repeat beating for 1 minute before adding another.  The beating will help make the frosting more fluffy.

4) Put icing in pastry bag fitted with a tip of your choice and ice the cupcakes. Add sprinkles if you want!

Enjoy them! I know she did!

Cherry M+M Chocolate Cupcakes with Cherry Vanilla Bean Icing

Two weeks ago, I went to the store and just happened to end up in the Valentine's aisle.  I found cherry M+M's (and raspberry ones too)- have you noticed the weird seasonal varieties of M+M's that are on the rise around your stores too?  It reminds me of the Japan and their weird flavors of Kit Kats (green tea, corn, and potato to name a few).

I decided to buy them.  For some reason, I love buying cherry flavored stuff, but I don't eat cherries.  It was love at first bite. They are good to eat on their own, but add a nice zing to a chocolate cupcake.

Did you know that February is National Cherry Month?  Well, now you do, so go on, make something cherry today.

Source:  Chocolate cupcakes adapted from Martha Stewart Cupcakes, icing- my own recipe

Oven: 350

Chocolate Cupcakes:
1/4 cup + 1/8 cup cocoa powder
1/4 cup + 1/8 cup hot water
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea or kosher salt
3/4 cup ( 1 1/2 sticks) unsalted butter
1 1/8 cup sugar
2 eggs
2 1/2 tsp vanilla
1/2 cup sour cream
1 1/2 cups cherry M+M's

Icing:
10 TBSP unsalted butter
4 1/2 cups confectioner's sugar
1 1/2 tsp cherry extract (you can use maraschino cherry juice if you can't find the extract)
1 vanilla bean, split and scraped
3-5 TBSP milk

1) Preheat oven to 350.  Prepare cupcake pans with liners.

2) In small bowl, whisk together hot water and cocoa powder until smooth, set aside.

3) In another small bowl, whisk together flour, baking soda, baking powder, and salt- set aside.

4) Melt butter and sugar in saucepan, until combined.  Place in bowl of mixer with paddle attachment.  Beat on medium-low until cool, about 4-5 minutes.

5) Add eggs to sugar mixture, one at a time.  Scrape down sides.

6) Add vanilla to sugar mixture.  Then, add chocolate, scrape down sides, mix.

7) With mixer on low, add half of the flour mixture, then half of the sour cream, scrape down sides.  Add the remaining flour mixture and then remaining sour cream.  Scrape down sides, mix once more. Fold in the M+M's.

8) Fill cupcake liners about 2/3 full of batter.  Bake 18-22 minutes for large cupcakes, 14-17 minutes for mini cupcakes.  Rotate the pans 180' halfway through cooking.  Cupcakes are done when a toothpick inserted in the center comes out clean.

For the icing:

1) Cut butter into 1 TBSP sized squares. Place in bowl of mixer and beat.  Add 1 cup confecioner's sugar, mix, make a paste.

2) Add in vanilla bean and cherry extract.

3) Mix in 1 more cup confectioner's sugar, scrape down sides.

4) Add 1 TBSP milk and 1 more cup confectioner's sugar, beat on medium.

5) Add 1 TBSP milk and 1 more cup confectioner's sugar.  Scrape down sides, beat again.  Try the icing, you may need to add 1/2-1 cup more confectioner's sugar for taste, and 1 or 2 more TBSP milk for consistency.  You want it to be thick enough to hold it's shape, but thin and fluffy enough to work with when piping it on top of the cupcakes.  Beat additional 2-3 minutes before using, this will help get it nice and fluffy

6) Pipe icing onto cupcakes, dot tops with a cherry m+m or two.

Happy National Cherry Month!

Busy Cooking: Fluffernutter Cupcakes

You're Welcome!

Growing up in Massachusetts, fluffernutter sandwiches were a staple.  The fluff is in the aisle with the peanut butter.

I spent a summer studying at Duke, there was no fluff!  Yes, my mom sent an emergency package of fluff to me.  Living in the midwest now, there is fluff, but not in the peanut butter aisle- in the baking aisle.

Sometimes, it's not fluff, it's marshmallow kreme.  I only eat fluff.

Yesterday, Hazel ate our last cupcake after lunch.  I said "I wish I had a cupcake", she said "Why don't we make some more?".

I checked the clock, we had 30 minutes until Maeve's doctor appointment.  There was time.  I looked at my cake stand that I got for Christmas.  It is illegal to keep a cake stand empty.

I went to look up some other cupcakes I wanted to make and got sidetracked by these.

Make them, you'll love them- even if you have to use Marshmallow Kreme.

I found the recipe on How Sweet It Is blog, and the recipe listed below is a half batch, which yielded 20 mini cupcakes (or 8 large).  I also cut the amount of butter in the icing.

Fluffernutter Cupcakes:

Oven:  350'

Cupcakes:
2 TBSP unsalted butter (1/8 cup)
1/4 cup creamy peanut butter
1/2 cup sugar
1 egg
1 tsp vanilla
3/4 cup flour
1/2 + 1/8 tsp baking powder
3 TBSP milk
1/4 cup peanut butter chips (I omitted because I didn't have any)
1/3 cup marshmallow fluff

Peanut butter Filling:
1 TBSP butter
1/8 cup creamy peanut butter
1/2 tsp vanilla
1/4 + 1/8 cup powdered sugar
1 TBSP milk (more if needed)

Marshmallow Frosting:
4 TBSP (1/2 stick) unsalted butter
2 tsp vanilla
3/4 cup marshmallow fluff
1 1/2 cup confectioner's sugar
2-3 TBSP milk (to reach desired consistency)

1) Preheat oven to 350 and put liners in cupcake pans.

2) In bowl of mixer, cream peanut butter and butter until smooth and fluffy.  Beat in sugar, egg, and vanilla until fluffy.  Scrape down sides.

3) In small bowl, mix together flour and baking powder.  Add half of the dry ingredients to the mixer bowl, mix until combined.  Scrape down sides.

4) Add milk to mixer bowl, mix until combined.  Add remaining dry ingredients.  Mix until combined, scrape down sides.

5) Fold in fluff and peanut butter chips (if using).

6) Fill liners of cupcake pans about 2/3 full.  Bake 12-14 minutes for mini cupcakes, 17-21 for large.  Rotate pans halfway through.

7) Let cupcakes cool completely.

8) Make filling.  Put peanut butter and butter in a bowl, beat with electric mixer.  Add in vanilla and confectioner's sugar.  Beat again- it will be dry and crumbly.  Add milk to reach a thick, sticky consistency like  oatmeal.

9) Once cupcakes are cooled, cut a circle out of the top, scrape off the bottom of the circle to remove cake from center of cupcake. Fill the well with peanut butter filling, place the top back on the cupcake.

10) Prepare the frosting.  Beat butter in bowl of mixer until fluffy.  Add in marshmallow fluff and beat again for 2-3 minutes (important to do).

11) Add vanilla, beat.  Add confectioner's sugar on low until combined.  If it seems too thick (mine did), add in milk 1 TBSP at a time, you want it to be thin enough to pipe out but thick enough to hold its shape.  I added about 2 TBSP milk.  Beat again 2-3 minutes!  (make sure to do this, at first I didn't, and my frosting didn't seem right, so I put it back in and beat it for 3 minutes on medium high and it was much tastier and fluffier).

12) Put 2-3 TBSP peanut butter in ziploc, microwave for 25-30 seconds, cut a small hole in the corner and drizzle on tops. (optional).

But seriously, it takes them to the next level, if there is one.

13) Try to stop yourself from eating them all.

Busy Cooking: Pumpkin Spice Latte Cupcakes

Living in a country where Halloween isn't celebrated, means you go without certain staple fall items, such as Starbucks' Pumpkin Spice Lattes.  Two years ago, when I was really missing them, I had my mom send me over a bottle of the Starbucks Pumpkin Spice syrup so I could make my own- they just never turned out the same.  Now that I'm back in the US and pumpkin spice lattes returned last week, I have no need to buy the syrup.  I do have to say though, once you have experienced the consistent goodness and perfection of your coffee order at a japanese Starbucks, it's hard to come home and get a drink.  Don't get me wrong, the pumpkin spice lattes I've had this week have been good, just some better than others.  (I'm fearing the release of gingerbread lattes because the ones in Japan were so delectable, in fact, I got one EVERY day last winter, knowing that the ones in the US could never compare).

I saw this recipe come up on Annie's Eats last week and I immediately had to make it, like that night had to make it.  I have a friend in Japan that has an affection for pumpkin spice lattes like myself.  I thought if I made the cupcakes and taste tested them, I could let her know if it's worth her time to make them.  I may have surpassed my chance to fit into my pre-baby winter jeans in this round of cupcake making.  I tried the cupcakes before each phase to see which way tasted best (plain, with espresso brushed on, frosted, frosted with cinnamon sugar, frosted with pumpkin spice topping- multiple of those) to come up with what I think any expat without the luxury of a Starbucks serving pumpkin spice lattes this year would enjoy.

Adapted from Pumpkin Spice Latte Cupcakes by Annie's Eats.  I cut down the amount of espresso she recommends in her recipe because both Dave and I thought it overpowered the pumpkin taste in the cupcake, I omitted the caramel topping because I've never had it on a pumpkin spice latte, and I added a sprinkle of straight pumpkin spice to the tops. (I also am mentioning here the recipe for a half batch).

Oven: 350'

Cupcakes:
1 1/3 cup flour
1/2 TBSP espresso powder (I cut open an espresso pod- you can also finely grind coffee or espresso)
1 tsp baking powder
1 tsp baking soda
1/16 tsp nutmeg (pinch)
1/16 tsp ground cloves (pinch)- I omitted because I didn't have them
3/4 tsp cinnamon
1/2 tsp salt
7.5 oz pumpkin puree (1/2 jar)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
2 eggs

1/4 cup brewed coffee or espresso for brushing

Icing:
1 1/8 cup heavy cream, chilled
1/8 cup confectioner's sugar

pumpkin spice for dusting

1) Preheat oven and prepare cupcake pans with liners.

2) In a medium bowl, combine flour, baking powder, baking soda, salt, espresso powder, cinnamon, nutmeg, and cloves, set aside.

3) In bowl of mixer, with paddle attachment, combine pumpkin puree, sugar, brown sugar, and oil.  Scrape down sides, add in eggs one at a time, scrape down sides after mixing.

4) Slowly add flour mixture, scrape down sides, mix until just combined.

5) Add batter into cupcake liners about 3/4 full.  Bake until stick inserted in center comes out clean.  For minis, approximately 14-17 minutes, big ones about 18-22 minutes.  This made 6 large and 22 minis.

6) Let cool, then brush tops with 2-3 coats of the brewed espresso or coffee.  Let dry. (You can leave some plain if you have crazy kids that don't need any extra energy ;))

7) For the icing, beat heavy cream on high (with hand mixer), once it begins to thicken ~2 minutes, add in confectioner's sugar, continue to beat on high until it thickens.  You will notice it gets thick enough that it keeps its shape when you move the mixers around, about 4-5 minutes.  Don't overmix or it will appear slightly lumpy.

8) Frost cupcakes, garnish with pumpkin spice, and enjoy with your favorite hot beverage!

Busy Cooking: Harry Potter Butterbeer Cupcakes

This summer, as part of our Thrill Challenge, my kids had to watch a scary movie.  I was trying to think of something that would scare them, but not enough to cause nightmares and them ending up in my bed every night.  I decided on Harry Potter.  My brother had them over one night to do a double thrill, watch a scary movie and stay up all night.  Unfortunately, no one has made it up all night yet (probably a good thing).  The movie was a hit, and they fell in love with the series.  I am dying to unpack the books because I know they won't be able to put them down and I don't want them to see the other movies without reading the books first.

I came across this recipe last week accidentally on a new blog I found AmyBites, and I HAD to make it for the kids (yeah right).   Whenever I read the Harry Potter books, I always wondered how butterbeer would taste.  These cupcakes sum it up quite nicely if I do say so myself.  My son wanted me to color the icing the colors of Griffindor, but I didn't feel up to it.  I did try to ice them high to be similar to the sorting hat (however, when I make them again, I think I'll hold back a bit, it's quite sweet icing).

Oh, and AmyBites had an even more genius idea, butterbeer cake pops- my kids are going to love those!


Oven:  350'

Cupcakes:
2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter (1 stick)
1/2 cup brown sugar
1/2 cup sugar
3 eggs
1 1/2 tsp vanilla
1 tsp butter flavoring (I omitted because I didn't have it)
1/2 cup buttermilk (I used 1/2 cup milk w/ 1/2 tsp white vinegar)
1/2 cup cream soda

Ganache Filling:
1/2 cup heavy cream
5.5 oz butterscotch chips (1/2 bag)

Icing:
1/3 cup butterscotch ganache
1/2 cup unsalted butter (1 stick)
1 tsp vanilla
1 tsp butter flavoring (again I omitted)
3 cups powdered sugar
1/8 tsp salt
1-2 TBSP heavy cream (or just use extra ganache)

1) Preheat oven and prepare cupcake pans with liners.

2) In a small bowl, combine flour, baking powder, baking soda, and salt, set aside.  In bowl of mixer, with paddle attachment, cream butter.  Add in sugar and brown sugar, cream for about 5 minutes on medium high until light and fluffy.

3) Add eggs to butter mixture- one at a time, be sure to scrape down sides of bowl.  Add in vanilla (and butter flavoring if you are using it).

4) In alternating additions, add the flour, milk, and cream soda.  Lightly mix until combined.  Scrape down sides, give one more quick mix.  Fill cupcake liners about 3/4 full.

5) Bake in oven 14-17 minutes for minis and 18-22 minutes for large cupcakes OR until stick inserted in center comes out clean.  I made 7 large and 22 minis with this batch.

6) For the ganache, while the cupcakes are baking, heat cream to a simmer in a pot, pour over the chips in a bowl.  Let sit about 2 minutes.  Using hand mixers, beat cream and chips together until smooth.  The mixture will be very runny- you can refrigerate it or freeze it for a while, and it will harden more.  Unfortunately, my impatience didn't serve me well and look what happened when I was trying to pipe the ganache into the centers of the cupcakes:

Next time, I'll make this first and set it in the fridge for 30-45 minutes while I'm making the cupcakes. I feel like it makes a delicious difference to have the cupcakes with this piped into the centers as opposed to without it.

7) After the cupcakes have been filled with ganache, make the icing.  Beat butter in bowl of mixer with paddle attachment.  Add in 1/3 cup ganache.  Add in vanilla (and butter flavoring if you are using), beat in the confectioner's sugar.  Add more ganache or heavy cream to reach desired consistency.
Fill pastry bag with icing and pipe on.  After I piped on the icing, I drizzled on some of the remaining ganache- yum yum!

Don't you just want to curl up with a plate of these on a cool fall day and have a Harry Potter marathon?

Busy Cooking: Orange Creamsicle Cupcakes

I was searching around on the internet for new ideas for dinner yesterday, when I accidentally stumbled upon this recipe for Orange Creamsicle Cupcakes (who cares about dinner?!).  All of the sudden, I had to make these cupcakes (like NOW)- good thing tomorrow is Father's Day because guess what my husband is getting for dessert.  I had made another batch of cupcakes earlier in the week that were supposed to make it on the blog before these, but as I was icing them, my husband pointed out to me that I hadn't updated the blog in a while.  So, in case there's anyone out there like me that finds a recipe that sounds delish and HAS to make it right then, I felt the need to post this before anything else I had planned. With an orange flavored cake, filled with a marshmallow creme, and topped with an orange buttercream frosting, these taste eerily similar to the iced treat you may remember buying from the ice cream man when you were a kid (yesterday ;) ).  

There were a few different recipes that I found.  In the end, I chose the one from I Heart Cuppycakes blog and it was delicious.

Oven:  350'

Cupcakes:

2 cups flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter

1 cup sugar

2 eggs

1 TBSP orange zest

1/4 cup fresh squeezed orange juice

1 TBSP vanilla

3/4 cup heavy cream

Filling:  **I had so much left over, next time, I'd only use half this amount

1 7 oz jar marshmallow creme

1 stick (1/2 cup butter)

Frosting:

1/2 cup (1 stick) unsalted butter

1/4 cup fresh squeezed orange juice 

1/4 tsp orange extract (I found this at Target)

1/4 tsp vanilla

4 cups confectioner's sugar

1) Preheat oven and prepare cupcake pans (I was able to make 9 large cupcakes and 12 mini cupcakes).

2) Mix together flour, baking soda, baking powder, and salt, set aside.  In separate bowl, cream together sugar and butter.

3) Zest the orange, then juice it.  In a small bowl, mix together cream, orange juice, and vanilla.  Set aside.

4) Add the orange zest and eggs to the sugar/butter mixture.  

5) In alternate additions, add the flour mixture and cream/juice mixture to the batter.  Mix until just incorporated, scrape down sides, mix again.  Fill cupcake pans 1/2 - 2/3 full with batter.  Bake 17 minutes for mini cupcakes and 22 for large cupcakes (or until toothpick inserted in center comes out clean).

For the filling, beat together the butter and marshmallow creme.  Pipe into the centers of cooled cupcakes.

For the frosting, combine butter, orange extract, vanilla, and 2 cups confectioner's sugar.  Add in the orange juice.  Slowly add the rest of the confectioner's sugar until you reach desired consistency.  

For the swirled color icing, I divided the frosting in half and colored half of it orange.  I put it in the frosting bag one spoonful at a time of each, one side white, one side orange:

Check this out:

My job at the ice cream shop freshman year of high school paid off for something:

Happy Father's Day to all the dads out there!

Busy Cooking: Cookies and Cream Cupcakes

"Cookies and cream cupcakes that are a dream" should really be the title of this post.  Last year, for my son's class end of year party, I made over 150 cupcakes- these were one of the types I made.  I went on homeleave, was busy with other stuff and never got around to posting about my cupcake baking extravaganza.  These cupcakes have sadly never made it on to the blog, which is a shame, because they really are dreamy.  My brother had a birthday last week, so I took the opportunity to give these cupcakes the recognition they deserve.  My brother loves oreos, so it was easy to choose these for his birthday treat.  I found the recipe here, at beantown baker (how appropriate)- she used a cream cheese icing, which I made the first time around and it was actually quite nice, but my brother does not like cream cheese, so I made up my own fluffy cookies and cream icing, which, I must say was AWESOME!

Oven: 350

Cupcakes:
1 stick (1/2 cup) unsalted butter, room temp
1 2/3 cup sugar
2 tsp vanilla
3 egg whites
1 cup milk
2 1/4 cups flour
1 tsp baking powder
1/2 tsp salt
1 package oreos (for normal sized cupcakes, or the bite sized oreos for mini cupcakes)

Frosting:
1 1/2 sticks unsalted butter (3/4 cup)
1 tsp vanilla
3-5 TBSP milk
3-3.5 cups confectioner's sugar

1) For the cupcakes, cream together sugar and butter until fluffy.  Add in vanilla and egg whites, mix until combined, scrape down sides.

2) In separate bowl, mix together flour, baking powder, and salt.  In alternate additions, slowly add milk and flour mixture to butter mixture.  Scrape down sides of bowl, mix again.

3) Place liners in well of cupcake pan (I made 12 large and 24 mini cupcakes).  For each cupcake, twist an oreo apart, and place the side with the icing on it, icing side up in the bottom of the cupcake liner, (for large cupcakes, use normal sized oreo, for mini cupcakes, use bite sized oreos).

4) Take the tops of the oreos from step 3 and crush them up, set aside in a small bowl for the frosting.

5) Take about 10-12 normal sized oreos and cut them into fourths or fifths, good sized chunk pieces:

Fold these pieces into your batter.

6) Scoop batter into prepared muffin pans and fill about 2/3 of the way.  Bake 17 minutes for mini cupcakes and 22 for large ones. (toothpick inserted in center should come out clean).

Check out the bottom:

Let cupcakes cool completely before frosting.

For the frosting, cream the butter in mixer, with paddle attachment, slowly add in 1 cup confectioner's sugar and 1 TBSP milk.  Add in vanilla.  Add in 1 more TBSP milk and 1 cup confectioner's sugar.  Mix, repeat milk and confectioner's sugar addition.  Beat on high for about 30 seconds.  If frosting is too thick for your liking, add in milk 1 TBSP at a time for desired consistency.  You can add more confectioner's sugar too if you think it doesn't taste right.  Pour in crushed oreos bits (these should be like dirt otherwise they can block your decorator tip).  Gently fold bits in, put in decorating bag, and frost cupcakes.  Garnish tops with a mini oreo if desired.

Fauxstess Cupcakes

It has been over two months since I've made cupcakes.  A lot has been going on around here, me moving and having the baby, and then my dad getting sick (he's better now).  I needed a fun occasion to make cupcakes to get me back in baking mode and luckily it was my dad's birthday.  My dad is famous amongst our family and friends for his chocolate cakes.  I knew he'd appreciate trying something with a moist chocolate cake, so I decided to make Fauxstess Cupcakes for his birthday this year.  I made them once right before I left Japan for my kids' going away party, and from the recipe I used, I wasn't impressed- the filling tasted like butter and was much thicker than a store bought Hostess cupcake.  I knew I had a great filling recipe that was more similar to the store bought cakes, so I decided to give the cupcakes a second chance, and I'm glad I did.

For the cupcakes, I used a recipe from the Pastry Queen cookbook, for her Tuxedo Cake, which I made before, for the filling, I used a recipe from Skip to My Lou, and for the icing, I used a recipe from Annie's Eats.

Cupcakes:
1/2 cup unsalted butter (1 stick)
1 cup water
1/2 cup canola oil
2 cups flour
1/2 cup cocoa powder
2 cup sugar
2 eggs
1/2 cup buttermilk (I made my own 1/2 cup milk w/ 1/2 tsp white vinegar or lemon juice)
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 tsp vanilla

Filling:
7 oz. marshmallow cream
1/3 cup confectioner's sugar
1/2 cup softened butter
1 TBSP water
1/4 tsp salt

Icing:
1/4 cup heavy cream
4 oz. bittersweet chocolate, chopped
(I omitted the butter addition that is posted on Annie's Eats)

For the cupcakes, preheat the oven to 350'.  In a small pan, heat together the butter, oil, and water until the butter is melted.  Set aside for a moment.  In the mixer bowl, add flour, sugar, and cocoa powder, mix until combined.  While mixer is running, slowly add butter mixture to the flour mixture.  Scrape down sides of the bowl.  Add in eggs one at a time.  Next, add in the buttermilk, mix until combined, scrape down sides.  Stop mixing, add in baking soda, salt, and vanilla, then turn mixer back on until everything is smooth, scrape down the sides, and give one final short mix.

Pour batter into prepared cupcake tins, I filled halfway, I didn't want the tops to puff up too high since the Hostess cupcakes are flat on top.  Bake in preheated oven, I baked the minis for 15 minutes, and the large ones for 20 minutes.  I checked that they were done by inserting a toothpick into the center until it came out clean.  This batch made 12 large cupcakes and 36 mini cupcakes.

For the filling, place all ingredients in medium bowl, mix together until smooth with electric hand mixer or whisk attachment of stand mixer.  Put into decorator, and place tip into the center of cupcakes, squeeze filling in until you see the top of the cupcake puff up a bit.  A small amount of filling will poke out through the hole int the top of the cupcake as you pull up the decorator tip:

For the icing, heat the cream up to a simmer, remove from heat, add in chocolate, let sit one minute, mix until smooth.  Hold cupcake in your hand and invert, dip the top in the chocolate, turn right side up, put on plate for icing to harden.

Place the remaining filling in a ziploc bag, cut a TINY hole in the corner.  Squeeze onto the top of cupcake in swirl pattern or pattern of your choice.

(You can see why I emphasized tiny hole, the dad was from the first ziploc I used with a "small" hole).

And the inside, YUM:

Happy Birthday Dad!

Mint Chocolate Chip Cookie Dough Cupcakes

A few weeks ago when I had jet lag, I thought of some cupcakes that I wanted to make.  About two days later, my brother asked me to make some cupcakes for my sister-in-laws 30th birthday.  The timing couldn't have been better!

The idea started one morning when I was thinking of all the types of ice cream I wanted to make with my new ice cream maker, mint chocolate chip being one of them since it's my oldest son's favorite.  Then, I began thinking about mint chocolate cupcakes and since I recently made the chocolate chip cookie dough ones for my son's birthday, the ideas morphed into these cupcakes.  (which, by the way, were very very tasty!)

For the cake, I used the chocolate cake recipe I used when I made the Peanut butter dulce de leche cupcakes, it's from Martha Stewart Cupcakes.  For the filling, I tweaked the one from Annie's Eats for her chocolate chip cookie dough cupcakes.  Finally, for the icing, I adapted the whipped icing from the triple layer cake I made from the Pastry Queen cookbook.

OVEN:  350'

Cupcakes:

3/8 cup cocoa powder
3/8 cup hot water
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
5/8 tsp salt
1 1/2 stick unsalted butter (3/4 cup)
1 1/8 cup sugar
2 eggs
2 tsp vanilla
1/2 cup sour cream

In small bowl mix cocoa powder and hot water, set aside.  In saucepan, over medium low, melt butter and stir in sugar until combined.  Place butter/sugar mixture in the bowl of the mixer, with paddle attachment and beat until cooled.  Add in eggs, one at a time, scrape down sides of bowl.  Add in vanilla.  Slowly add in cocoa mixture.

In separate medium bowl, mix together flour, baking soda, baking powder, and salt.  In alternate additions, add the dry ingredients to the mixer bowl and the sour cream.  Scrape down sides of bowl, mix until combined.

Pour batter into muffin cups- I made 24 mini cupcakes and about 9 large cupcakes.  For the minis, bake about 14-17 minutes and the large about 19-23 minutes ( when a toothpick or cake tester comes out clean).  Let cool completely on baking rack.

Filling:

2 TBSP unsalted butter, softened
3 TBSP brown sugar
1/2 cup flour
3.5 oz sweetened condensed milk
1/4 tsp vanilla
1/4 cup mint chocolate chips

Cream together the butter and brown sugar, add in sweetened condensed milk, mix.  Scrape down bowl, add in flour and vanilla, mix and scrape down bowl.  Fold in the chips.

To fill the cupcakes, I used the cone method, once they were cooled to room temp and added a scoop of filling into each.  The filling is very thick and I would not recommend using a pastry bag or similar tool to fill them, the cone method is definitely easiest.

Icing:

2 cups heavy cream
1 tsp peppermint extract
5/8 cup confectioner's sugar

Beat the cream in a bowl for about 5-7 minutes until stiff peaks form, it will be like cool whip.  Add in confectioner's sugar and peppermint extract, beat until combined.  I added in a few drops of green food coloring for effect and I used our rotary cheese grater to add in some flakes of mint chocolate.  After icing, I used the rest of the flakes for garnish.

I think the light fluffiness of the icing offset the richness of the filling and cake and made me feel better about the amount of frosting on top of the cupcakes.

Note:  All of these recipes are half of the originals that I linked to.

I love having a big family because there are potentially lots of birthdays to bake for.  Happy 30th!

I linked this up to to Sweets for a Saturday #8 at Sweet as Sugar Cookies Blog.

Chocolate Dipped Strawberry Cupcakes

I'm supposed to be packing, but instead I'm making cupcakes.  There are several reasons behind this, but the main one is that the strawberries in Japan are just OUT OF THIS WORLD!  They are so good and I am leaving in 18 days, so I need to make as much strawberry stuff as possible before I can't have them anymore.  You know how you go to the store and every once in a while, you get an amazing pint of strawberries? Well, it pretty much happens every time you buy them here.  I've been making the cupcake part of this recipe for a while and baking it in my muffin top pan (makes great breakfast on the go!).

Last year, I tried a strawberry icing from Annie's Eats.  I made it 3 different times and could not get it right. I found this recipe in my Martha Stewart Cupcakes book.  I have made vanilla swiss meringue buttercream before and it came out good, so I figured I'd give the strawberry meringue buttercream a shot.

Now, what's my other excuse for making these cupcakes?  Yesterday was my friend's birthday, so I figured I'd surprise her with cupcakes, an excuse for me to make them and not feel guilty eating them all.  The inspiration continued when I was looking at Sweet as sugar cookies blog and her Sweets for Saturday post, someone made Hi hat cupcakes- something I'd never heard of before.  What would be more perfect than a "chocolate dipped strawberry" cupcake?  Mine did not come out as high as hers, but had all the taste I expected.  In my mind all of these excuses boiled down to a win-win situation for me to avoid packing and use up some more baking ingredients.

Cupcakes:

OVEN:  350'
(adapted from Martha Stewart Cupcakes- this is the half batch)

1/4 cup cake flour
1 3/8 cup all-purpose flour
1 stick (1/2 cup) unsalted butter (I used salted, all I had)
2 tsp baking powder
1/2 tsp salt
1 1/8 cup sugar
3/4 tsp vanilla
2 eggs
1/2 cup milk
1 cup finely chopped strawberries (I used 11 strawberries)

Icing:
2 egg whites
3/4 cup sugar
1 1/2 sticks (3/4 cup) unsalted butter (I used salted, all I had)
3/4 cup strawberries pureed (I used 11 medium strawberries)

For the cupcakes, mix together flour, baking powder, and salt in small bowl, set aside.  Cream the butter, sugar, and vanilla in mixer with paddle attachment until fluffy.  Add in eggs 1 at a time, scrape down sides of bowl.  Alternate additions of flour mixture and milk and mix until combined.  Add in strawberries, mix gently.  Pour into prepared cupcake liners.  Bake large cupcakes 25-30 minutes until cake tester inserted in center comes out clean.

For the icing, mix egg whites and sugar in heat proof bowl over pot of water (double boiler).  Mix together over medium heat until it reaches 160'F.  Pour this mixture into your mixer and mix at high speed with whisk until cooled about 7-10 minutes, it will turn cream white, like cool-whip.  Slow speed to low and add in butter 1 TBSP at a time.  Once butter is all added, switch to paddle attachment, let mix about 2 minutes, will thicken like pudding, add in strawberries, mix until incorporated.  Put in pastry bag and decorate your cupcakes.

For chocolate dip:
4 oz semi sweet chocolate, broken into small pieces
2 tsp canola oil ( I forgot to add it to mine, but I think it would help to thin it out more to stick to shape of icing better)

To do chocolate dipped cakes (high hats), put frosted cupcakes in freezer about 15-20 minutes.  Melt semi-sweet chocolate in heat proof bowl in microwave in 30 second intervals, stirring between each heating (you can also do this in a double boiler).  In about 2 minutes of this, you will have a smooth chocolate sauce.  Let cool a few minutes before removing cupcakes from freezer and dipping.

This gets better, I found a box of ice cream cones that I HAD to use up before I move, so...

To make these, fill the cone half way with cake batter, cook for 15-20 minutes.

The kids came home and were shrieking "You made ice cream, yum!"

And a cross section:

Are you jealous?