Brownie Cupcakes with Peanut Butter Frosting

Oh wow, these were SO good.  Especially the frosting.  I started a new job in January, plus I teach Zumba occasionally now, and I haven't had time to bake at all recently (or cook, a lot of nights).  But I really wanted to try this recipe so I made it recently.  I was glad I did- it was just so good.  I guess I can only say that so many times.  But, you've gotta try this recipe.  At least try the frosting if you have a PB frosting need.  I LOVED the frosting. 

Brownie Cupcakes with Peanut Butter Frosting
adapted from Mel's Kitchen Cafe

BROWNIE CUPCAKES:
1 cup butter (2 sticks, 8 ounces)
1/2 cup (3 ounces) semisweet chocolate chips
1 1/2 cups (11.25 ounces) lightly packed brown sugar
1 tablespoon vanilla extract
3 large eggs
1 cup (5 ounces) all-purpose flour
3/4 cup (2.25 ounces) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt

PEANUT BUTTER FROSTING:
6 tablespoons (3 ounces) butter, softened
3/4 cup (6.75 ounces) creamy peanut butter
2 cups (8 ounces) powdered sugar
Pinch of salt
1/2 teaspoon vanilla extract
1/4 cup heavy cream, plus more if needed for consistency
Mini peanut butter cups for garnish (optional)

1.  Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside (if you only have one muffin tin, you can halve the recipe or bake in two separate batches).

2.  For the cupcakes, in a large microwave-safe bowl, add the butter and chocolate chips. Microwave for one minute intervals, stirring in between, until the mixture is melted and smooth. Add the brown sugar and vanilla and mix (will appear grainy). Add the eggs and mix until well-combined.

3.  In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and mix until just incorporated and no dry streaks remain.

4.  Divide the batter evenly among the prepared muffin tins, filling the cups about 2/3 full. Bake for 10-12 minutes until they are no longer jiggly in the center (don't overbake or the texture might be crumbly- better just slightly underbaked than a little overbaked. Check them early.)  Let the cupcakes cool for a few minutes in the pan before removing them to a wire rack to cool completely.

5.  For the frosting, in a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the butter and peanut butter until creamy and smooth, 1-2 minutes. Add the powdered sugar and mix on low speed until it is mostly incorporated. Add the salt, vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting. (I did need additional cream.)

6.  Frost the cooled cupcakes and garnish with a peanut butter cup, if desired. (I didn't use a PB cup, and I decorated with a disposable pastry bag + a 1M Wilton tip.)

**This post and photos are property of http://dishingwithdish.blogspot.com/**

Halloween Spider Cupcakes

 We made these cute Halloween cupcakes for a party this weekend.  I got the idea from some cookies on Allrecipes.  You're supposed to use Lindt truffles cut in half, but I couldn't find any, so I used some German chocolates that were, funnily enough, wrapped up to look like spiders.  So I had my son unwrap all the spider chocolates to then use to decorate as spiders on these cupcakes.  Lol. 

You just place the chocolates on top of frosted cupcakes (before the frosting sets).  Then use a bit of frosting to stick the candy eyes on, and use chocolate frosting to form the legs.  Pipe it from a sandwich bag with a tiny corner cut off.

Halloween Spider Cupcakes
idea from Allrecipes

cupcakes
orange frosting
Round chocolates (or Lindt balls truffles cut in half)
candy eyeballs
chocolate frosting (a small amount; or use Nutella)

1.  Frost the cupcakes orange.  Place a chocolate in the middle of each one.  Use a dab of frosting to secure two candy eyeballs to each chocolate.  Use chocolate frosting to make legs.  To pipe legs, spoon a small amount of chocolate frosting (or Nutella) into a ziploc sandwich bag and snip off one small corner.  Pipe 4 legs on each side. 

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Dulce de Leche Cupcakes

These were good and a fun little baking project one day.  I don't bake nearly as often as I used to.  I haven't make cupcakes in forever.  But I had to make these Joy the Baker Dulce de Leche ones.  The frosting on these was so soft; maybe because I used Neufchatel cheese instead of regular cream cheese.  I just stored them in the fridge, and had to be happy with melty-looking piping.

I used some canned Portuguese Dulce de Leche my friend sent me when she visited Portugal.  :) I miss getting the good Portuguese stuff.  I can only find it here in Italy in international stores. (Which is better than nothing!)

Dulce de Leche Cupcakes
adapted from Joy the Baker
yield: 2 dozen

For the Cupcakes:
3 cups all-purpose flour
1/4 cup cornstarch
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 1/2 cup buttermilk

For the Frosting:
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
3/4 cup dulce de leche, plus more for drizzling
1/4 teaspoon salt
2 to 3 cups powdered sugar

1.  Place racks in the center and upper third of the oven and preheat to 350 degrees F. Line two cupcake pans with paper or foil liners. Set aside.

2.  In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

3.  In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes. Stop the mixer, scrape down the sides of the bowl and add one egg. Beat on medium for one minute. Add the remaining eggs, one at a time, beating for one minute between each addition. Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

4.  Add half of the flour mixture to the egg and butter mixture. Beat on low speed and slowly drizzle in the buttermilk. Beat until just incorporated. Stop the mixer, scrape down the bowl and add the rest of the dry ingredients. Beat on low speed until just incorporated. Remove the bowl from the stand mixer and finish incorporating with a spatula. Try not to over mix the mixture.

5.  Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean. Let rest in the cupcake pans before removing to a wire rack to cool completely. Cupcakes should be completely cooled before frosting.

To make the frosting:
1.  Place cream cheese in the bowl of an electric stand mixer. Beat on medium speed for about 30 seconds, until very soft and pliable. Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche. Beat on medium speed until well incorporated. Stop the mixer and add the salt and powdered sugar. Beat on medium speed for about 3 minutes, until fluffy and lighter in color. Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

For garnish, heat a few spoonfuls of dulce de leche of a low flame until just pourable or in the microwave. Then  drizzle it over the cupcakes and top with a few sprinkles or some sea salt. Store the cupcakes in the fridge for an hour to chill the frosting slightly.

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Vanilla Bean Mascarpone Frosting

I had some leftover mascarpone cheese after making this zucchini mascarpone dish.  I had to make cupcakes for a function, so I decided to use the rest in the frosting.  Mascarpone is an Italian sweet, fresh cheese that is super creamy and delicious.  It's wonderful in both savory and sweet dishes.  For fall, try this with these Pumpkin Cupcakes (instead of the cream cheese frosting). When I made this, I just used vanilla cupcakes and loved that combo.

Vanilla Bean Mascarpone Frosting 

1/2 cup (or so) mascarpone cheese
1/4 cup salted butter, room temp
2-3 cups powdered sugar
1 teaspoon vanilla extract
1/2 or 1 vanilla bean, seeds scraped, optional
milk, as needed (a few tablespoons)

1. In a bowl using electric beaters or a stand mixer, mix mascarpone and butter together until smooth. Add the powdered sugar.  Use 2 cups first, and if that doesn't look like enough, add another cup.  Add vanilla extract and vanilla bean seeds.  Then, use milk to thin to desired (spreading) consistency.  Frost cupcakes or cake.  (I use a Wilton 1M to frost the swirls.)

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Chocolate Cupcakes

My daughter wanted chocolate cupcakes for her birthday party, back in April, for her friends to decorate at her party.   (Her friends LOVED it- BTW; they are 12.  My son had the same activity for his party (turning 10) a month later, and all of his friends absolutely LOVED it as well, lol!)  Anyway, I was already starting to clean out my pantry at that point, so I needed a recipe with ingredients I had on hand, and this fit the bill.  It's a simple recipe, and easy to put together.  

Chocolate Cupcakes

adapted from Mel's Kitchen Cafe

Makes 24-30 cupcakes, depending on how full you make them

1/2 cup plus 1 tablespoon cocoa powder, Dutch-process or regular unsweetened
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks plus 1 tablespoon (17 tablespoons total) butter, at room temperature
1 2/3 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup sour cream

1.  Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2.  In a medium saucepan over medium heat, combine the butter and sugar. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. 

3.  Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 12-18 minutes. Remove the cupcakes to a wire rack to cool completely.

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Carrot Patch Cupcakes

Happy Easter!  I wanted to make these cute cupcakes as a cute Easter/Spring dessert.  The logical choice would be to use carrot cake cupcakes, but I just used my fave vanilla Greek yogurt recipe.  (Scroll down for recipe.)

Carrot Patch Cupcakes

idea from Our Best Bites

Favorite cupcakes- any flavor (vanilla, chocolate, carrot cake, etc)

Chocolate Frosting

Crushed Oreos (crush in a food processor)

Orange Starbursts (1/2 piece for each carrot)

Green licorice

1.  Place crushed Oreos in a deep bowl.  Frost cupcakes.  Immediately after frosting each cupcake, dip into bowl of crushed Oreo "dirt" and press crumbs into frosting, making sure to get the sides.  Set on a serving platter until all of the cupcakes are frosted and covered in crumbs.

2.  Unwrap orange Starbursts, cut in half, and microwave for 5-10 seconds, until slightly softened.  Rolling in your hands, form into a carrot shape, with a tapered end.  Take a small paring knife and press "notches" into the sides of carrots.  Using a wooden skewer, press a hole into the non-tapered end.  Cut licorice into two or more pieces and stick into the holes in the carrot.  Top cupcakes with candy carrots. Serve.

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Strawberry Shortcake Cupcakes

These would be great cupcakes for Valentine's Day!  A vanilla cupcake is topped with strawberry-flavored frosting.  You flavor and color the frosting by using pulverized freeze-dried strawberries.  These can be bought at grocery stores (if you live Stateside, lol), or online.  I got mine at Nuts.com.  If you order from Nuts.com and live in the States, the shipping is super super fast.  For another way to make natural strawberry frosting, one can use freezer jam.

Strawberry Shortcake Cupcakes

from Cooking Classy

1 cup + 2 Tbsp all-purpose flour
2 Tbsp cornstarch
1 1/4 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs, at room temperature*
1 1/4 tsp vanilla extract
1/4 cup butter, melted and cooled slightly
1/4 cup vegetable oil
1/2 cup whole milk, at room temperature*
1 recipe Strawberry Buttercream Frosting, recipe below
12 small fresh strawberries or strawberry slices, for decoration

1.  Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder and salt for 30 seconds, set aside. In a separate large mixing bowl, using an electric hand mixer or stand mixer, set on medium-high speed, whip together eggs, sugar and vanilla until mixture is very pale, fluffy and thickened slightly, about 3 minutes. Mix in melted butter and vegetable oil. Working in three separate batches, beginning and ending with flour, add 1/3 of the flour mixture followed by 1/2 of the milk, blending until well combined after each addition.

2.  Pour batter into 12 paper lined muffin cups, filling each cup 2/3 full. Bake in preheated oven 15-20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely on a wire rack, then frost with Strawberry Buttercream Frosting (recipe below) and top with a small whole fresh strawberry or fresh strawberry slices.

*To bring the eggs to room temp quickly, simply submerge in a bowl of warm water for 5 - 10 minutes. To bring milk to room temperature quickly, simply heat in microwave on high powder in a microwave safe dish for 15 - 20 seconds until no longer cold.

Strawberry Buttercream Frosting

from Cooking Classy

3/4 cup butter, at room temperature
1 cup (15g) freeze dried strawberries
2 1/2 Tbsp heavy cream or whole milk
2 cups (230g) powdered sugar

1.  In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should be 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combined. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl.  Frost cupcakes.

**If you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin.

                                                        *This post and photos are property of http://dishingwithdish.blogspot.com/ **

Baby Shower Cupcakes

A friend had a baby shower last week, and I made these for it.  They are from the Hello, Cupcake! books (I have both, and I forgot which one, lol).  I think these were mostly eaten by the kids at the shower, but oh well.  Just take off the Nilla Wafer and you've got a delicious cupcake underneath!  

I opted for a simple version of these; no dipping nillas in melted frosting.  I just put the faces right onto the "naked" cookie.  The mouth is frosting, the eyes are nutella, and the dark hair is Nutella.  The pink noses are large sprinkles, and the brown noses (haha) are chocolate-covered sunflower seeds.  The yellow hair is also frosting.  You stick the faces onto a frosted, mini cupcake.  Pretty easy.  For any piping (Nutella, frosting), I just cut a tiny bit off of the corner of a ziplock snack-sized bag.  

A few days before the shower, a friend came over and we made lumpia together (to be fried right before the party), and then this diaper cake, below.  She did all the hard work; all I did was hold the diapers together occasionally while my baby climbed onto her lap and wouldn't leave her alone, while she was trying to work, because he loves her.  

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Mini Pumpkin Cupcakes with Cream Cheese Frosting

I needed something to take to a school bake sale, so I made these that I had recently seen on Cooking Classy.  Sadly, there were no pumpkin candies on our island this year (that I could find, anyway).  So, I topped each cupcake with a candy corn.  They would have been so cute with pumpkins, though! (Check out Cooking Classy to see what they look like with pumpkin candies.)

This made a ton, at least 40, I think, maybe more.  I didn't really count.  My husband and I enjoyed these.  My kids are not crazy about pumpkin-flavored baked goods, so while everyone (except one) tried one, they didn't want any more.  That's why I need to have excuses (bake sales, etc) to make stuff like this!  I like making stuff like this in the fall. 

Mini Pumpkin Cupcakes with Cream Cheese Frosting
adapted from Cooking Classy

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1/3 cup butter, melted and whisked to cool slightly
1/3 cup applesauce, at room temperature
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup + 2 Tbsp canned pumpkin puree2 1/2 Tbsp buttermilk (I used 1/2 tbsp lemon juice; the rest milk)1 recipe Cream Cheese Frosting, recipe follows
44 pumpkin candies or candy corns, optional

1.  Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

2.  In a separate large mixing bowl, using and electric hand mixer on low speed, blend together brown sugar, granulated sugar, butter and applesauce until well combined and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended.

3.  Slowly add dry ingredients and mix just until combined. Fill paper lined mini muffin cups 2/3 full (about 1 slightly heaping Tbsp in each) and bake in preheated oven 10 - 12 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting.   I used a Wilton 1M tip to pipe a decorative swirl.  Top each cupcake with a pumpkin candy or candy corn, if desired. Store in an airtight container.

Cream Cheese Frosting:
4 oz. cream cheese or Neufchatel, softenend
1/4 cup butter, softened
2 cups powdered sugar
1/4 teaspoon cinnamon
1/2 tsp vanilla extract

1.  Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar, cinnamon and vanilla and blend on low speed until combined, then increase to medium and whip until smooth and fluffy.

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First Day of Summer Cupcakes!

My daughter has been asking to make cupcakes when the first day of summer comes for a few weeks now.  I had forgotten about it until last night, so we made these today.  (The first day of summer!)  She abandoned me for the pool, but I made the actual cupcakes while she was gone and then we frosted and decorated them together when she got back. 

I googled Summer Cupcakes and found this blog showing these.  I thought they were cute, and I had a stray bag of candy corns leftover from Halloween anyway.  They were easy to make, which was a plus!  I have some little drink umbrellas on the way from Oriental Trading; sadly they are not here yet, because they would have been cute on these!

I used this recipe, just omitting the lemon.  I was just in too much of a hurry today to take the extra steps of juicing and zesting the lemon, so I just did these vanilla.  Lemon would be great for summer though, and the frosting is yellow anyway!  That recipe for yogurt cupcakes is my go-to recipe for any vanilla cupcakes.  I also mention it here. 

Sunshine Cupcakes
idea from here

12-15 vanilla or lemon-flavored cupcakes, baked in yellow liners, if possible
1-2 cups of yellow (vanilla or lemon) frosting
1 bag (about 16 oz.) candy corns
1-2 Tablespoons mini chocolate chips
Red or pink sprinkles, or pink/red thin licorice

1.  Frost cupcakes with yellow frosting.  Add candy corns around the cupcake for the rays of sunshine.  Add inverted mini chocolate chips for eyes.  Form a smiley mouth with sprinkles or a thin strip of red or pink licorice. 

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Spring Is Here!!

I know I just made St. Patty's cupcakes and all, but I wanted to make something for the first day of Spring, and these light lemony cupcakes came to mind.  (Plus, I gave some of them away!)  I use this as a base recipe (and omit the lemon) for my go-to vanilla cupcake recipe.  I've started to use plain Greek yogurt in place of sour cream, and I absolutely love that change- it makes for lighter, fluffier cupcakes.  Today, though, I had to use up some sour cream, since I have a ton on hand and it needs used.  These are good both ways- I love this recipe!  Make sure to use fresh lemon juice and zest if you make the lemon version of these.

Lemon Cream Cupcakes
adapted from Allrecipes.com
Makes about 15 cupcakes

Cupcakes:
1/2 cup butter, softened

1 cup sugar

1 egg

1 egg yolk

1 teaspoon grated lemon zest

1/2 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sour cream OR plain Greek yogurt

Frosting:

1/4 cup butter, softened

3-1/3 cups confectioners' sugar

3 tablespoons lemon juice

1 teaspoon vanilla extract

1/4 teaspoon grated lemon zest

 milk, to thin, if needed

1.  Preheat oven to 350 F.  Line muffin cups with paper liners.  In a mixing bowl, cream butter and sugar. Beat in egg and yolk, one at a time. Add lemon zest and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream or yogurt (batter will be thick). Fill greased or paper-lined muffin cups with about 1/4 cup of batter. Bake for 15-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

2.  For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk if needed; beat until smooth.  Frost cupcakes.  (I piped it onto cupcakes with a 1M Wilton tip).

              

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Happy St. Patrick's Day!

Happy St. Patrick's Day (tomorrow)!  I made these little cuppy-cakes to celebrate.  They're filled with a kind of mint ganache (it has powdered sugar though.... is that still ganache?) and topped with minty cream cheese frosting.  I cut the recipe in half, including the frosting.  I made the full amount of filling, though.  Anyway, this recipe makes a TON of frosting.  I had so much leftover.  It made twice as much as I needed.  That's ok, because I took a package of Maria Cookies and made sandwich cookies out of them, being verrrrrry generous with the frosting.  Then I added some ganache to them, too.  I tried to drizzle extra ganache over top of the frosted cupcake, but I couldn't get it to look good, so I just stopped.

The cupcake recipe is the one on the back of the Hershey's Cocoa box.  You can probably just use your favorite chocolate cupcake recipe.

Chocolate Andes Mint Cupcakes
adapted from Mel's Kitchen Cafe
half-recipe.... makes 12-15 cupcakes

Cupcakes:
1 cup sugar
3/4 cup + 2 Tablespoons all-purpose flour
1/4 cup + 2 Tablespoons HERSHEY’S Cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoons vanilla extract
1/2 cup boiling water

Chocolate Mint Filling:
1/2 cup chocolate chips
3 tablespoons heavy cream
1 teaspoon peppermint extract
1/3 cup powdered sugar

Mint Buttercream:
1/2 cup (1 stick; 8 tablespoons) butter, softened to room temperature
4 ounces cream cheese, softened to room temperature
3-4 cups powdered sugar
1/4 cup heavy cream
1/2 teaspoons pure vanilla extract
1 teaspoons peppermint extract
Green food coloring
12-15 Andes mints for garnish

1.  For the cupcakes, preheat oven to 350°F. Line muffin cups with paper baking cups. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; using a handheld electric mixer or an electric stand mixer, beat on medium speed for 2 minutes. Stir in boiling water. The batter will be very thin. Fill the muffin cups 2/3 full and bake for 12-20 minutes, until a toothpick inserted in the center comes out with moist crumbs. Remove cupcakes from muffin tin and let cool completely on a wire rack.

2.  For the mint filling, while the cupcakes are baking, place the chocolate chips and heavy cream in a double boiler (I make my own w/a pan and heat-proof bowl) over barely simmering water. Stir until chocolate is melted and smooth.  Stir in the peppermint extract and powdered sugar, whisking until smooth. Let the mixture cool to room temperature (but don’t let it get too stiff) and pour it into a squeeze bottle or a piping bag (it helps to place the bag, point down, in a tall glass while filling).  When the cupcakes are cool, insert the tip of the squeeze bottle into the center of the cupcake and press gently to fill the middle of the cupcake with the mint ganache.

3.  For the frosting, in a large bowl, beat the cream cheese and butter until light and fluffy. Add the powdered sugar and mix until smooth. Add the heavy cream and peppermint and vanilla extracts. Beat until light and fluffy. Add green food coloring until the color you like is achieved.
Frost the cooled, filled cupcakes with frosting (using a piping bag & large star tip, like Wilton 1M) or simply spread the frosting in a large dollop with a butter knife or flat spatula. Garnish with an unwrapped Andes mint and a drizzle of leftover ganache, if desired.  Refrigerate until serving.

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Coconut Oil Chocolate Cupcakes

In case you haven't heard yet, coconut oil is no longer bad for you.  It's actually a healthy fat and has many health properties.  Google it if interested.  ;)  Make sure to get extra-virgin, and organic if possible.  One of my fave on-line natural food sources, Vitacost, has it.  It imparts a nice subtle coconut flavor to baked goods, and I've also used it in stir-fries, etc. 

Coconut oil is solid at room temperature, making it a good sub for butter in baked goods.  I wanted to try it in the Magnolia bakery chocolate cupcake recipe- I needed to make cupcakes for these cute reindeer.  I forgot to soften some butter anyway, lol.  I really liked the result of using coconut oil in these.  I think the chocolate enhanced the coconut flavor.  The cupcakes were very tender, as well.

Coconut Oil Chocolate Cupcakes
adapted from Magnolia's cupcakes; recipe here
makes 13-15 cupcakes

1/2 cup extra-virgin coconut oil, room temp
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
3 oz unsweetened chocolate, melted
1/2 cup buttermilk
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp kosher salt

1.   In an electric mixer, cream together the coconut oil, sugar and the brown sugar. Add the eggs one at a time. Add the melted chocolate and mix until well incorporated. Scrape the bowl. Add the vanilla and half of the buttermilk. Add the flour, baking soda, and salt.  Mix, and finish with the remainder of the buttermilk. Mix until well incorporated. Scoop into baking cups and bake at 350F for about 13-20 minutes.

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Christmas Reindeer Cupcakes

When I saw these recently over at Culinary Concoctions by Peabody, I knew I had to make them very soon!  My kids love making cute cupcakes like this with me, and the easier, the better when it comes to my OCD ways in the kitchen.  I simply made one cupcake first to show them all, and then they made the rest all by themselves- even frosting the cupcakes.  They had a blast.  It was a bit messy for my 5-year old, but he LOVED that he did it all by himself.  (And he did pretty well, if I don't say so myself!)  I did actually bake the cupcakes while they were at school to save some time later. 

I had a hard time finding the mini chocolate donuts where I live.  I actually couldn't find them at first glance at the store (and I was getting nervous spending so long looking at the processed sweets section of the store..... people I know where there!  Lol!).  I went back again because I REALLY wanted to make these, and I finally found some- they were in a variety package of donuts.  So there were only 8 chocolate ones- we just decorated the rest of the cupcakes with sprinkles and the M&M's. 

I tried a kind-of new way to make some chocolate cupcakes I've made before.... I'll post that recipe later (like tommorrow.... hopefully). 

Reindeer Cupcakes
from Peabody

One batch chocolate cupcakes (12-24... however many you want to make)
1 batch frosting of your choice, with about 1/4-1/2 cup of it set aside to use for eyes
Chocolate Frosted Mini Donuts (12-24 of them)
red Peanut M&M’s®
Mini Chocolate Chips
Mini Pretzel Twists

1.  Bake cupcakes and let cool. Frost when completely cool.  Place remaining frosting in a piping bag.

2.  Press a red peanut M&M® into the hole of the chocolate frosted mini donut.  Secured with a bit of frosting. 

3.  Pipe two dots for eyes and press mini chocolate chips (tip side down) into the frosting to create eyes.  Break a mini pretzel twist in half (harder than it seems!) and press them into the top of the donut for antlers.

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