Tag Archives: Recipes

Fauxstess Cupcakes: The Best EVER

12 Jan

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.

First Love: Yellow Cupcakes with Chocolate Frosting

10 Jan

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.



(Printable Version)

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


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.

Cookie Overload

13 Jul

If you haven’t realized yet, I have an insane sweet tooth. So, when I first started looking around for recipe inspirations everyone was chatting about how delicious cookie dough cupcakes typically are. Well, I was sold on this idea immediately.

I’ve mixed together a couple of foodie recipes for these little delectable desserts, and oh my were they good! From the cookie dough center to the icing with cookie dough in it, it’s almost too much. But for a sweets lover it’s just right.

Cookie Dough Cupcakes:
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) butter
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
3 tablespoons milk
3/4 cup mini semi-sweet chocolate chips

The cookie batter recipe came courtesy of Love and Olive Oil and I will be thankful for years to come. You’ve got to freeze the cookie dough before you can bake it, so I went ahead and did this step the night before. But they should be frozen after a couple of hours. I made cookies out of the extra dough for a little taste…I’d never had eggless cookies before. Honestly, I couldn’t tell a difference. All I know is that they were fabulous.

Next up, the cupcake batter. For my husband’s sake I went with a vanilla cupcake as to not overload him with chocolate this week.

Vanilla Cupcakes  (The Magnolia Bakery Cookbook)

12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

Beat butter on high until soft (about 30 seconds). 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.

Sift flour, baking powder, and baking soda in a bowl. Measure milk and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the milk and so on and so on ending with flour. I added 1/2 a cup of mini semi-sweet chocolate chips to the batter on a whim. A good decision.

Be sure you scrape the sides and bottom of your bowl. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 20-22 minutes or until a cake tester comes out clean.

So, for the frosting I stuck with Love and Olive Oil‘s recipe since the cookie dough itself was so good. And this decision certainly paid off.

Cookie Dough Frosting:

3/4 cup (1 1/2 sticks) butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
3/4 cup eggless cookie dough, room temperature

I was inspired by the cookie dough cupcakes and decided to pick up some Oreos to use in a cupcake. I used the same cupcake recipe as above for these cakes with a few moderations to make them their own special cookie creation.

Oreo Cream Cupcakes:

Before baking these cupcakes, place half of an Oreo at the bottom of each cupcake tin. Make sure that there is cream on the cookie.

For the frosting:

1 3/4 cups plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

Beat the whipping cream adding sugar and vanilla extract. Once you’ve got a fluffy consistency add in the Oreo cookie crumbs. Ice on the cupcakes and top with an Oreo half.

I recommend making either of these recipes as soon as you can, they were AMAZING!

Adapted from Annie’s Eats and Love and Olive Oil.

Chocolate Cupcakes with Strawberry Frosting

9 Jul
I’m on a strawberry kick since 4th of July, so I’ve been looking for another excuse to make something with the yummy berry. I found a recipe for a strawberry frosting and thought it would be perfect with a chocolate cupcake. I mean who doesn’t love chocolate strawberries, right? Here’s how it’s done:
Beat together:
  • 2 sticks of butter
  • 2 1/2 cups of sugar
  • 4 eggs (add one at a time)


  • 1 3/4 cups of flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup cocoa powder

Measure out 1 cup of milk and 2 tsps vanilla

Add 1/3 of the dry ingredients followed by 1/2 of the milk and so on and so on. Also, be sure you scrape the sides and bottom of your bowl, you don’t want flour stuck to the sides when you think you’re finished. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full.

Bake at 350 for 20 minutes.

My first batch looked amazing. I moved them to cool and filled in the second tin. After setting the timer and giving them a minute to cook, I returned to check on my chocolate cupcakes. What I found in the oven was barely baking batter. Crap! I had turned the oven off. After a quick laugh at myself, I turned the oven back on and reset the timer.

I had to watch this batch a little closer because of my little slip up, but they still turned out just right.

The recipe for strawberry frosting sounded good, but I have a thing for creamcheese frosting so I changed it up a little. Rather than adding two sticks of butter, I added one stick of butter and one package 8 oz. cream cheese both at room temperature and beat until creamy.

Then sift in 3-4 cups of powdered sugar and beat. Add 1/3 cup of strawberry puree and beat until combined. After adding the puree my frosting was a little runny. Next time I’ll probably just try chopped strawberries.

Although I’m not completely pleased with the frosting, this cupcake was delicious!