Photo Credit: Hoosier Homemade
How mouth-watering does this little treat look?
Chocolate Chip Pie A la Mode Cupcake. Yes, PLEASE!
The cake with a perfectly proportional scoop of ice cream on top looks amazing itself. Cut to the inside of this cake and I think I might just die.
Photo Credit: Hoosier Homemade
Side note: I just love this blogs name! Hoosier Homemade, too cute.
I’ve been looking around for inventive cupcake ideas when I came across this miraculous recipe. Faux Hostess Cupcakes.
All I have to say after making these is, Thank you, Google. Thank you, thank you, thank you!
First of all, the chocolate cupcakes for this recipe will now officially be my “go-to” chocolate cupcake. It’s light and moist and not overly chocolatey. Moving on to the cream filling. Oh the cream filling. Also another recipe I’ll be reusing. It could easily be used as frosting for a S’mores cupcake, which is an exciting prospect. Sweet and creamy, what more do you need? Lastly, chocolate ganache needs no explanation. I mean it’s chocolate.
All of these components combined made for a cupcake that was heaven-sent. The entire batch has been gobbled up over the past few days, and that was with us even trying to pace ourselves!
One little warning in assembling these little cakes: do not pipe in the filling from the top. The blogs I read said “don’t worry the ganache will cover the filling.” Well, it didn’t. I’d recommend either piping it in from the bottom or cutting out a little crater in your cupcake and recovering. Also, I realize my piping swirls aren’t perfect. I’ve never really done much detail piping. For a first time, it’s acceptable though.
Take my word, you MUST try these cupcakes. It will change your world.
Recipe adapted from Bake at 350 and Family Kitchen:
For the cupcakes:
- 1 1/2 cups sugar
- 2 cups flour
- 3/4 cup Dutch process cocoa
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup oil
- 3/4 cup buttermilk
- 1 teaspoon vanilla
- 3/4 cup hot coffee
Preheat oven to 350 degrees F. In a large bowl sift together sugar, Dutch process cocoa, baking powder, baking soda and salt. In a separate bowl, beat together eggs, oil, buttermilk and vanilla and then add into the dry ingredients. Whisk in the hot coffee.
Fill lined muffin cups 2/3 full and bake at 350 degrees F for 18-20 minutes. Remove from oven and allow to cool.
For the filling:
- 4 tablespoons unsalted butter, at room temperature
- 1 cup powdered sugar
- 2 teaspoons pure vanilla exrtact
- 3 tablespoons heavy cream
- 1 cup marshmallow creme
Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside or refrigerate.
Inject each cooled cupcake with 1-2 tablespoons of the filling with a piping bag.
For the ganache:
- 1/2 cup heavy cream
- 7 ounces chocolate
- 1/2 tsp vanilla
Heat the cream in a saucepan over medium heat stirring frequently until the cream is hot and just starts to boil. Immediately pour the cream over the chocolate and whisk until smooth. Spread warm but slightly cooled ganache over the tops of the filled cupcakes. Level off ganche with knife or spatula and let cool for 15 minutes.
Remember when you were just a kid and your favorite dessert was the basic yellow cake and chocolate icing? Always so moist and perfectly sweet, great for every birthday.
Well that’s what we’ve got here.
My first batch was dry and honestly overcooked by a couple of minutes. I thought I’d try something new and substitute sour cream for the milk just to see if this really made for a moister cake. Sure enough it did!
I loved the flavor of this cake. While still being a more dense little cuppie, it kept a beautiful texture and taste. I must warn you though this frosting may be a little rich for all the kids. For me though, a big chocolate lover, it was heavenly.
Recipe
Classic Yellow Cupcakes
- 1 1/4 cups AP Flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 large
- 1 cup granulated sugar
- 1/2 cup (1 STICK) unsalted butter at room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup of sour cream
Directions
Sift flour, baking powder, and baking soda in a bowl. Set aside.
Beat butter on high until soft. Add sugar and continue beating on medium-high until light and fluffy (3 minutes). Then add eggs one at a time as usual, beating slightly in between. Make sure this mixture is well mixed and fluffy before adding the dry ingredients.
Measure sour cream and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the sour cream and so on and so on ending with flour.
Scoop batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 17-20 minutes or until a cake tester comes out clean.
Rich Chocolate Buttercream
- 4 T butter room temp
- 3 oz baker’s chocolate melted
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/4 cup milk
- 2 1/2 tsp whipping cream
Melt chocolate and set aside.
Beat butter then add melted chocolate and vanilla to mixing bowl. Mix ingredients together completely, scraping the sides of the bowl to incorporate all ingredients.
Slowly add the powdered sugar, milk and whipping cream to chocolate mixture alternating between dry and wet ingredients. Continue to beat until the frosting has reached a light and fluffy consistency.
In honor of National Cupcake Day, I’ve taken a look back at some of my concoctions and picked out a favorite- Cookie Dough Cupcake. The picture of the cuppies do the flavor of these cakes no justice. So, just trust me when I tell you you’ve got to try this recipe ASAP. For that matter you should bake any cupcake recipe that floats your boat, a good cupcake can always brighten a dark winters day.
Oh sweet, sweet food, how I’ve missed you.
Some of you caught the gist of my last post, but I can now happily confirm that my hubby and I are expecting our first bundle of joy. We couldn’t be more excited for little Jackson to join the family April 3.
What I didn’t expect to come along with this bundle of joy has been 20 weeks of extreme nausea. However, on the 13th week God finally returned my appetite. It was about time if you ask me! Even though I’ve been able to eat the past few weeks I’m just now getting the stomach to actually cook. Luckily, this is just in time for the Holidays and I have been going recipe crazy.
My cravings change from day to day, hour to hour, unfortunately, some days minute to minute. Due to my new cravings, I’ll be branching out from just cupcakes and following my taste-buds wherever they may lead us. Join me on this baby journey, the food will be tasty and if all goes well my stomach will cooperate.
I’ve never been so excited to get back in the kitchen!
Photo Credit: The Knot
As soon as my husband and I got into the limo to leave our reception I already wanted to re-do the entire day from beginning to end. Of course, one of the best parts of our wedding was the cake. I’m thinking one day in the future when we do a big anniversary celebration a cupcake tier centerpiece will somehow be involved.
Photo Credit: Bakerella
S’more Cupcakes.
Chocolate, graham crackers, marshmallows and chocolate ganache. I die!
This isn’t the first S’more recipe I looked over, but it is most certainly one of the most mouthwatering ones I’ve seen lately. How perfect are these for a chocolate craving?
I’ve never been one to do a lot of online shopping, especially on sites I’m not too familiar with. However, earlier this week my husband mentioned finding some interesting merchandise on Etsy.com and I figured it’d be worth a look.
Well, I fell in love with this little painting at first glance, and now I’m wondering if I could just paint something similar myself.
Tomorrow is this cute puppy’s birthday. My baby Baxter is turning one.
So, here’s the question, is it crazy that I’m dying to make some pupcakes for him and his big sister?
I found a pretty simple recipe for some Banana Pupcakes and figure I’ve been craving bananas maybe they have been too. Those are the faces of some deserving dogs, don’t you think?
Photo Credit: Lick the Bowl Good
After my recent trip to The Cupcake Collection, their Sweet Lemonade and Strawberry Lemonade have left me thinking everything lemon.
Finally veering from my current strawberry addiction, I’ve moved on to new cravings. Lemon Poppy Seed.
Photo Credit: Sugared Ellipses
Love the addition of lemon curd to the center of this version, we’ll certainly be adding this to our “To Bake” list.
The Cupcake Cure 