Week 35, September 28, 2014 ~ Mint Chocolate Chip Cupcakes

I don't really have much to say about this cupcake, it is an idea I have been sitting on for a while but was saving it for a week when I didn't have any other brilliant ideas. When I decided this would be the week I made mint chocolate cupcakes I decided I would make a chocolate cake with some sort of mint chips/candy baked inside. So I was strolling the baking aisle, per usual ( If you ever loose me in a store that has a baking aisle try looking there first!) and I happened upon these new chips. 

They are chocolate chips filled with different flavors. They had mint, caramel, peanut butter and cherry. This seemed like a good opportunity to try them. I thought they were really good they cost a bit more than regular chips but I think it was worth it. They melted really well into the cake. I then topped the cupcakes with a mint chocolate glaze and a mint buttercream. For the mint flavor I went with peppermint over regular mint because a lot of people said the mint extract was kind of toothpasty. The cupcake pretty much tasted like a giant thin mint and it was delicious!

This recipe makes 16 cupcakes!

For the chocolate cake:

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces dark chocolate ( I used an 80%)

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp vegetable or canola oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool.

For the mint chocolate glaze: 

• 16 ounces semi-sweet baking chocolate
• 1 ½ teaspoon peppermint extract

1. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container and microwave in short 15-20 second bursts until smooth. Stir in the peppermint extract. 

2. Dip the cupcakes into the glaze.

For the Buttercream:

• 1 1/2 cups butter, at room temperature 
• 4 cups powdered sugar
• 3  Tbsp heavy cream 
• 2 tsp peppermint extract
• green food coloring

1. In a the bowl of an electric stand mixer, fitted with whisk attachment whip butter on medium-high speed until butter turns almost white and is fluffy about 5 minutes, scraping down the bowl occasionally. 
2. Add the powdered sugar gradually. Mix until well combined.
3.  3 Tbsp heavy cream and peppermint and mix on low speed until fully incorporated, scraping down the sides of the bowl as needed. Add more cream if frosting is too thick.
4. Increase mixer to medium-high speed and whip mixture until pale and very fluffy about 4 - 5 minutes, occasionally scraping down sides of the bowl.

Week 34, September 21, 2014 ~ Maple Bourbon Caramel Apple Pie Cupcakes

I made these cupcakes the week we went apple picking, because when you live in New England you go apple picking and eat cider donuts! I immediately needed to get to work on using up that half bushel! We have pretty much been putting apples in everything! I recommend making apple bacon Mac and cheese! Anyways this is a spiced apple cake filled with apples and topped with a maple bourbon caramel buttercream! I liked this cake because it wasn't super sweet and the caramel was not too sweet compared to other caramels, probably because of the bourbon. I also sprinkled some cinnamon sugar on top. 

This recipe makes 15 cupcakes!

For spiced apple cake:

• 1/4 cup + 2 Tbsp brown sugar
• 3/4C granulated sugar
• 3/4C applesauce
• 3 Tbsp vegetable oil
• 1 tsp vanilla
• 3 egg
• 1 1/2C all purpose flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves

1. Preheat oven to 350°F degrees. Prepare a cupcake trays.

2. In a large bowl or stand mixer, mix together sugars, applesauce and vegetable oil. Mix in egg and vanilla, followed by remaining ingredients. Mix just into all ingredients are combined. 

3. Divide mixture among prepared liners. Bake for 18 minutes or until a toothpick inserted only has a few moist crumbs. Cool on a wire rack.

For apple filling:

• 1 tablespoons unsalted butter
• 2 medium apples -I used honey crisp, peeled, cored, and finely diced
• 1/2 tablespoon granulated sugar
• 1 tablespoons dark brown sugar
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon cinnamon
• 1/4 tablespoons cornstarch
• 1/2 tablespoon water

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat. Cool to room temperature before filling the cupcakes.

For the maple bourbon caramel:

• ¾ cup granulated sugar
• 2 tbsp water
• Pinch of coarse salt
• ¼ cup heavy cream
• 1 tbsp bourbon
• 2 tbsp pure maple syrup
• ½ tsp pure vanilla extract

1.Pour the sugar in an even layer over the bottom of a small saucepan and pour the water over the sugar. Heat the pan over medium-low heat. Once the edges of the sugar start to liquify, start stirring the liquid into the sugar until all of the sugar has liquified. When the liquid turns an amber color - this can happen quickly - turn the heat off and slowly pour in the cream, whisking while the mixture bubbles up rapidly. 

2.Whisk in the bourbon, maple syrup, and vanilla extract. Return the pan to medium-low heat for a couple of minutes, stirring to melt down any clumps that may have formed. Take the pan off the heat and allow the caramel to cool before using in the frosting. 

For the buttercream:

• 2 Sticks unsalted butter; room temperature
• 3 cups confectioners sugar
• 1/3 cup caramel sauce 
• 1 tsp vanilla

1. Whip the butter for 3-5 minutes until light and fluffy
2. Add the confectioners sugar one cup at a time until fully incorporated
3. Add the caramel sauce, vanilla, and beat for another 4-5 minutes until fluffy and it wouldn't fall out of the bowl if you tipped it upside down...try it its fun!
4. Taste and add more caramel if you want
5. pipe onto cupcakes and sprinkle with cinnamon sugar.

Week 33, September 15, 2014 ~ Triple Chocolate Hazelnut Cupcakes

I can't believe how behind I am! At this point I really don't have any good excuse. Oh well...I do need to catch up though because I don't really take notes and it only gets harder to remember what I did the longer I wait! This cupcake I kind of threw together. It was really good I just didn't put a lot of planning into it. I just used what I had! So anyway this is a olive oil and sea salt chocolate cupcake with a Frangelico chocolate pastry cream topped with a chocolate hazelnut ganache and a vanilla bean buttercream to balance out the richness of all the chocolate. The olive oil cupcake was very moist, dare I say almost too moist to support a filling. What I did like was that they didn't really have much rise so it gave for a cleaner and more put together with the ganache and buttercream. 

This recipe made 16 cupcakes!

For the Frangelico chocolate pastry cream:

• 2 egg yolks
• 3 tablespoons sugar
• 1/2 tablespoons flour
• 1/2 tablespoons cornstarch
• 1/2 +1 tbsp cups milk
• 1/3 cups heavy cream
• 1/2 cup chopped dark chocolate
• 2 tbsp Frangelico

1. In a bowl, whisk the egg yolks, sugar, flour and cornstarch. 
2. In a saucepan, bring the milk and cream to a simmer; whisk 1/2 cup of the mixture into the eggs, then whisk the egg-milk mixture into the saucepan. Cook the pastry cream over low heat, whisking constantly, until thick, 2 minutes. 
3. Off the heat, whisk in the dark chocolate until melted and the liquor. Transfer to a bowl, cover with plastic wrap and refrigerate until cool, about 2 hours.

For the olive oil and sea salt cake:

The recipe made 16 cupcakes

1/4 cup (1/2 stick) unsalted butter, room temp

1 cup sugar

1/4 cup brown sugar, packed

2 ounces semi sweet chocolate

2 large eggs, room temp

2 large egg yolks, room temp

1/2 cup + 1 tbsp olive oil

2 teaspoons vanilla extract

1/3 cup sour cream

1 cup all-purpose flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup cocoa powder--I use Hershey's Special Dark

1/2 cup brewed coffee, room temp

1. Preheat oven to 350 F.
2. Melt the chocolate and set aside to cool.
3. Beat butter and sugar until fully combined and looks like wet sand; add the melted chocolate once cooled and mix to combine.
4. Mix in eggs and egg yolks one at a time until just combined.
5. Mix in oil, vanilla, and sour cream until just combined.
6. Sift flour, salt, baking soda, and cocoa powder in a separate bowl.
7. Add dry ingredients to the wet mixture a little at a time until just combined.
8. Add the coffee and mix till combined.
9. Fill cupcake liners and bake with 18 minutes, or until toothpick comes out clean.
10. Set aside on a wire rack and let cool. Once cool fill with the pastry cream.

For the Nutella ganache:

• 1/4 cup heavy cream
• 2 oz. semi-sweet chocolate, finely chopped
• 1/4 cup Nutella

Place the chocolate chips in a small bowl. Heat heavy cream in a medium saucepan until simmering, then pour the hot cream over the chocolate chips. Let stand for one minute, then stir together until all the chocolate chips are melted and mixture is smooth. Stir in Nutella. Let cool and then dip each filled cupcake into the ganache.

For the vanilla bean buttercream

• 1 sticks unsalted butter
• 1.5 cups confectioners sugar
• 2 tbsp heavy cream
• 1 tsp vanilla bean paste

1. Cream the butter until it is really light and fluffy. About 5 minutes, scraping the sides occasionally.
2. Gradually add the sugar, mixing after each addition--frosting will be pretty thick by the end.
3. Add the vanilla, 
4. Add cream and beat the frosting for a few more minutes.
5. Frost cupcakes!

Sticky Apple Bacon Pumpkin Biscuit Bake

OK so this isn't a cupcake but it is a delicious fall treat that the world should not be deprived of experiencing! and I can barely maintain 1 blog I am not about to start 2 for non cupcake things and who knows what this will evolve into once my year of cupcakes is over... Unfortunately I didn't think take a picture of these as a whole so I apologize for the subpar photo. This photo does not accurately convey there deliciousness. Yes I am aware that they look like a big pile of you know what; but don't all the best tasting things look like that?  These are pretty much perfect for everything. They would make a good breakfast or a good dessert with a whipped cream or ice cream. But i guess I should probably tell you what they even are...these are pumpkin drop biscuits with apple and cheddar with a bacon praline topping. These are the perfect blend of sweet and savory. The bacon and cheddar balances out the apple and sweet maple topping, and the pumpkin meets everything somewhere in the middle. While they are perfectly good cold they are best served warm!

This recipe fills 2 round foil casseroles tins. These worked well because the dough rises a decent amount. Spray whatever you use with nonstick spray

For the Sticky Topping:

• 1 pound of Bacon cut into small bits, cooked
• 2/3 cup of brown sugar
• 1/2 cup all purpose flour
• 1/2 cup maple syrup
•  4 Tbs of melted butter
• 1/2 cup of pecan pieces

1. Preheat oven to 475.
2. Mix your syrup ingredients together and spread over the bottom of the pans. 

For the Biscuits:

• 4 cups All-purpose Flour 
• 3 tsp Baking Powder 
• 1 tsp Salt 
• 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 cups Cold Butter Cubed 
• 1 1/3 cups Buttermilk 
• 1 can (15oz)  Pumpkin Puree 
• 1 large or 2 small apples--I used honey crisp 
• 1 cup cheddar cheese

1. In a large bowl whisk together your dry ingredients. Work butter into the mixture using a pastry blender until you get pea sized bits. Mix in buttermilk and pumpkin puree.
2. With a cookie/ice cream scoop drop mounds on top of the Syrup mixture.
3. Bake for 15-20 minutes until top is golden brown. Let cool for 5 minutes or so and then flip onto a plate and scoop whatever topping that stayed in the pan onto to top of the biscuits. 
4. Pull apart and eat them all!! or share...

Week 32, September 8,2014 ~ Pumpkin Praline Cupcake

This could quite possibly be the PERFECT fall cupcake! This was my kick off to the "I wanna bake all the fall things" season. If fall was a flavor it would taste like this cupcake. It is a upside down pumpkin pecan cupcake with a praline topping and cinnamon mascarpone whipped cream. If you only make one pumpkin dessert this season MAKE IT THIS CUPCAKE!!! you won't regret it! This definitely won't be the last pumpkin cupcake I bake this season! If you want to take these cupcakes to a whole other level you could definitely add bacon to the praline mixture! but maybe thats just me!

This recipe makes 12 cupcakes

Preheat oven to 350 and either spray the muffin tin with non stick spray or line with foil liners for less mess!

For the praline topping:

• 4 tablespoons butter
• 2 tablespoons heavy cream
• 2/3 cup brown sugar
• 1/2 cup pecans, chopped

1. Place butter, heavy cream and brown sugar in a small saucepan on the stove.  Heat on medium heat until butter is completely melted and ingredients are combined.  
2. Take off stove and stir in pecans.  Distribute praline mixture evenly amongst the liners.

For the Pumpkin Pecan Cupcake:

• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1/2 can pumpkin puree (freeze the rest in a baggie for next time!)
• 2 large eggs
• 1 cups all purpose flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp ground cloves
• 1/2 tsp pumpkin pie spice
• 1/2 cup chopped pecans

1. In a large bowl, mix the flour, baking soda, baking powder, salt, and spices. Set aside.
2. In the mixer, cream together the sugar, oil, vanilla and pumpkin. Add the eggs, one at a time, mixing well after each. 
3. Add the flour mixture and blend until well incorporated. Use a rubber spatula to scrape the bowl and make sure it's all mixed in.
4. Put a large spoonful of pumpkin cake batter in each muffin tin on top of the praline mixture. Make sure to only fill the cupcakes 2/3rds full or the praline mixture will bubble over and get messy. But its not the end of the world if this happens.
5. Bake for about 20 minutes until tops spring back when lightly touched. Remove from heat and let cool for 5 minutes before removing to rack to cool completely.

For the Cinnamon Mascarpone Whipped Cream:

• 8 oz Mascarpone cheese
• 1 cup of heavy whipping cream
• 1/2 tsp cinnamon
• splash of vanilla
• 1/2 cup of sugar

1. in a bowl of an electric mixer, whisk the mascarpone cheese, heavy whipping cream and vanilla extract. Gradually increase the speed over a few seconds till on medium-high.  Slowly pour in the sugar and vanilla. Beat on medium-high until soft peaks form--this should not take more than a minute or 2...gradually lower the speed until you turn off the mixer.
2. Frost cupcakes and try not to eat all of them!