Week 30, August 25,2014 ~ German Chocolate Cupcakes

Guten Tag! This post will be in all German in honor of these German Chocolate Cupcakes!....yeah no I am not going to do that...I may have taken German for 6 years but that was over 10 years ago (#gross)  and meine Deutsch ist schricklich! I can sing Happy Birthday though. This was a cupcake I was saving for a lazy week when I didn't feel like creating something more original...and this was the most exhausting work week ever! I we were basically rebuilding our store and I was working 10 hour days....I was definitely feeling my 29 years of life that week! So the fact that I was able to whip these up should me pretty impressive! Also now that work is finally settling down hopefully this is the week I completely catch up on my posts! I stayed somewhat traditional with these cupcakes, I made the cupcakes with German chocolate and made the coconut caramel pecan topping that is standard with a German Chocolate cupcake. I did get a little crazy and make a caramel coconut pudding to put inside just to make it more caramely and do something a little different. I did get a little lazy with the decorating. I was going to make a chocolate frosting to pipe around the outside and make it prettier but I went the more "rustic" route and drizzled chocolate on top. Anyone that watches Food Network knows rustic is code for lazy....I am looking at you Ina Garden! These were pretty much everything I like in a sweet...chocolatey, caramely, and coconutty so I liked them! Side note: this was also the week I realized it was time to replace my baking soda. The cupcakes sunk a bit in the middle which means your baking soda has run its course. I typically have to replace my baking soda once a month and my baking powder every three months or so. 

This recipe makes 16 cupcakes! I think I actually made some mini once instead of all regular sized cupcakes though

For the caramel coconut pudding: 

• 1/2 cup sugar
• 2 cups whole milk, at room temperature
• 2 1/2 tablespoons  cornstarch
• 1 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 1/4teaspoons salt

1. Whisk together 1/4 cup of the milk with the cornstarch in a small bowl and set aside.
2. In a saucepan, melt the sugar over medium heat. Let the sugar caramelize, swirling the pan if necessary to caramelize it evenly. Be careful to make sure it doesn't burn.
3. Once the sugar has completely caramelized, remove from heat and slowly pour in the 1 1/2 cups of milk while whisking constantly. The caramel will bubble and steam violently at first and might even seize up. Once all the milk has been added, return the pan to the medium heat and whisk until all the caramel has dissolved. Boil for a few minutes until slightly thickened.
4. Slowly whisk in the milk and cornstarch mixture, vanilla, coconut, and salt and stir until pudding has thickened. Add the salt. Chill for at least one hour before using.

For the Cake:

• 1/4 cup boiling water
• 2 ounces Bakers German's Chocolate
• 1 cup all-purpose flour
• 1/8 cup cocoa
• 1  teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1  stick unsalted butter, room temp
• 2 large eggs, separated
• 1/2 teaspoon vanilla
• 1/2 cup sour cream

1.  Preheat oven to 350 degrees F. Line cupcake tin and set aside.
2.  In a medium heat-proof bowl, pour the boiling water over the German's Chocolate. Stir until smooth and set aside.
3.  In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In the mixer beat sugar and butter for 1-2 minutes on medium until light in color. Add the egg yolks, one at a time, and mix well. 
4. Reduce the speed to low and add the German's chocolate and vanilla. 
5. Add flour mixture by thirds, alternating with sour cream and end with dry ingredients.
6. In a medium bowl with a hand mixer (or if you have another bowl for your mixer use that with a clean blade) beat egg whites to soft peaks. Use a rubber spatula to gently stir the beaten whites into the batter. 
7.  Divide the batter equally amongst the cupcake tins. Bake until a tester inserted in center of each cake layer comes out clean, 20-24 minutes.

For the Coconut Pecan Frosting:

• 1/2 cup full-fat evaporated milk 
• 2 large egg yolks
• 1/2 cup packed brown sugar
• 1/4 cup salted butter, diced 
• 1/2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 3/4 cup chopped pecans
• 2 oz. dark chocolate, melted

• 1. In a medium saucepan combine, evaporated milk, egg yolks, brown sugar and butter. Cook mixture 10-15 minutes over medium heat, while stirring constantly, until thickened.
• 2.  Remove from heat and strain through a fine mesh strainer.  Stir in vanilla and mix in shredded coconut and chopped pecans.
• 3. Allow the mixture to cool before using.

4. Once you have spooned the topping onto the cupcakes drizzle with the melted chocolate.

                                 

Week 15, May 12, 2014 ~ Chocolate Caramel Creme Cupcakes

I think summer is going to prove to be a problem...On Sunday,after weeks of 45 degree weather, we had an 80 degree day! Anyways everything just felt meltier...I think the butter got too soft and the frosting lacked some of the bounce it normally does--I will just have to play around with it I suppose! This week I made a caramel cupcake with chocolate chips, a caramel creme filling, and caramel and chocolate buttercream swirl. The Frosting is basically 2 separate frosting swirled. I will explain it better below.

This recipe makes 12 cupcakes:

For the Caramel Cupcake:

• 1 1/2 cups  all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup  unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/2 cup bittersweet chocolate chips

1. Preheat oven to 350F degrees. 
2. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. 
3. Add the eggs and vanilla. Beat until combined. 
4. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the cream, careful not to overmix. 
5. Fold chocolate chips into batter.
6. Fill each cupcake liner about 2/3 full, dividing the batter between all 12. Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. 

For the Caramel Creme filling:

• 1 cup sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

1. Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. 
2. Continue boiling until the mixture reaches an amber color (not too dark, or red). Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly.
3.  Cool to room temperature and then beat with the powdered sugar until combined.
4. Fill each cupcake with 1-2 tbsp.

For the Chocolate Buttercream:

• 1  cups butter, at room temperature 
• 2 1/2 cups powdered sugar
• 1/2 cup cocoa powder*
• 2  Tbsp heavy cream or half-&-half
• 2 tsp vanilla extract

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 cocoa powder then add in powdered sugar gradually. Mix until well combined.
3.  3 Tbsp heavy cream and coconut 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.
5. Fill a piping bag and then put the rest in another container (if using a kitchenaid) to make the caramel buttercream

For the Caramel Buttercream:

• 3/4 cup unsalted butter; room temperature
• 3 cups confectioners sugar
• 1/4 cup caramel sauce --store bought or homemade 
• 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 
4. Taste and add more caramel if you want

Now comes the super technical part! I should of taken photos but I think it is easy enough to explain. You need:

•  two 12' pastry bags
• one 16' pastry bag
• a pastry tip- I used Wilton 1M 
• You don't NEED it but a large coupler makes it easier

First fill the 2 12' pastry bags with the two frostings and then set up the larger bag like you would normally and then cut the tips off the bags filled with frosting and carefully place them in the larger bag next to each other. Test the bag and squeeze until both frostings come out at the same time! It is like a soft serve swirl ice cream in frosting form! It is honestly not the hard and it looks cool...it would probably look really cool with 2 different colored frostings like for a graduation or something!

I may post something non cupcake related this weekend...I made the most amazing macaroni and cheese ever and more people need to know about it!

Happy Baking :)

Week 9, March 31st 2014 ~ Heath Bar Crunch Chocolate Chip Cookie Cupcakes

It is always best to keep the boss happy! So when the boss mentions he likes heath bars and I should make a cupcake using them then that's obviously what I am gonna do! It also helps that I love toffee too! I was originally going to just make chocolate cupcakes and use toffee chips but then I thought "eh, been there done that..."I have made a lot of chocolate cupcakes so far. So then I thought of the chocolate chip cookie cupcakes I made a while ago and thought those would go good with the toffee...and that was a correct assumption on my part! The chips melted into the cake and made it moister and made the whole cake taste like toffee. Then I topped the cupcake with a layer of chocolate and broken up pieces of health bar and a salted caramel buttercream! Side note I think this might be the first cupcake I didn't fill with anything during this challenge!

This recipe made 12 cupcakes

• The base of the cupcake is a recipe adapted from annies-eats.com. Visit that website for her chocolate chip cookie dough cupcakes-which are amazing!
• 
  
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• 1 1/2 sticks unsalted butter, at room temperature
• 3/4 cups light brown sugar, packed
• 2 large eggs
• 1 1/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1/2 cup chocolate chips (semisweet or bittersweet)
• 1/2 cup toffee baking chips (They are with the chocolate chips in the grocery store)
• dark cocoa candy melts --you can also make your own ganache or use chocolate almond bark, I just used what I had
• 3 Heath Bars 

1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. 
3. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. 
5. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips and toffee bits with a spatula.
6. Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
7. One cooled crush the heath bars and put on a paper plate and melt the candy melts as directed or use a ganache. I melted then in a container big enough to dip the cupcakes straight into.
8. Dip each cupcake into the chocolate and then into the candy and put back on the wire rack. While the chocolate sets prepare the buttercream.

For the Salted Caramel Buttercream:

• 2 Sticks unsalted butter; room temperature--you could use salted but just omit the additional salt
• 3 cups confectioners sugar
• 1/3 cup caramel sauce --store bought or homemade (you could use the salted caramel recipe I used for my salted caramel mocha cupcakes  if you are feeling ambitious) 
• 1 tsp vanilla
• 1/4 tsp fine sea salt

1. Whip the butter for 3-5 minutes until light and fluffy
2. Add the confectioners sugar one cup at a time until fully encorporated
3. Add the caramel sauce, vanilla, and salt 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 salt or caramel if you want---I ended up adding a little more of each 
5. Garnish with leftover toffee crumbs or caramel if you want!

I piled the frosting up pretty high on these...I just couldn't get enough of it!

For the fun pic of the day....the best coffee mug of all time! I love it!

Week 6, March 10, 2014 ~Snickers Peanut Butter Cupcakes

Ok this cupcake was pure selfishness...My 2 favorite candies are Reese's and Snickers and I especially enjoy the love child of these which is the Snickers pb squared! I needed to make this happen in cupcake form! So I started with a dark chocolate cupcake and filled it with a caramel peanut concoction and topped it off with peanut butter buttercream! The only thing I think it could've used was a bit more caramel. I don't have any photos but I did add caramel sauce to the tops of the ones I brought to work. The frosting was light and fluffy and the cake was perfectly moist!

This recipe made 12 cupcakes!

Dark Chocolate Cupcakes:

• 1/4 cup dutch processed cocoa powder; Hershey's Special Dark Cocoa Powder
• 1 1/8 cups all-purpose flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg, room temperature
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated white sugar
• 5/8 cup whole milk
• 1/3 cup strong brewed coffee or espresso
• 1/2 cup unsalted butter

1. Preheat the oven to 350°F. Line 12 cupcake molds or muffin tins with paper liners.
2.  In a small bowl, sift together the flour, cocoa, baking soda and salt. 
3. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. 
4. Divide the batter evenly among the cupcake molds, filling them about three-quarters full. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Remove from pan and continue to cool on a wire rack.

For the Caramel Peanut filling:

1/2 cup sugar

1/8 cup water

1/2 tablespoon corn syrup

1/4 cup heavy cream

1 tablespoons unsalted butter

3/4 cup dry roasted peanuts, roughly chopped

1. Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. 
2. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. 
3. Continue boiling until the mixture reaches an amber color (not too dark, or red).
4. Remove from heat and add the cream in a slow steady stream, stirring constantly.
5. Add the butter and continue stirring until completely melted and combined. 
6. Add peanuts to the mixture and set aside until cupcakes are cool and ready to be filled. Mixture should be cooled before using.
7. Core the cooled cupcakes and fill with the cooled mixture. 

• For the Peanut Butter Buttercream:
• 1/2 cup unsalted butter, room temperature
• 1/2 cup creamy peanut butter
• 1 1/2 cups powdered sugar
• 1/4 cup heavy cream
• pinch of salt

Instructions

1. In the bowl of your stand mixer, cream together the peanut butter and butter for several minutes until the mixture has lightened in color.
2. Add the powdered sugar,and mix until combined.
3. Pour in the heavy cream and beat until smooth. 
4. Add the salt.
5. Beat on high for about 4 minutes until the buttercream has become light and fluffy.
6. Frost the cupcakes and top with chocolate and caramel sauces (I melted down some dark chocolate candy melts..

Week 4, February 23rd, 2014 ~ Samoas Girl Scout Cookie Cupcakes

Seeing as it is Girl Scout cookie season, and being a former Girl Scout, I couldn't help but make a cupcake inspired by MY favorite cookie; the Samoas. Though now I think they call them Caramel Delights. Anyways I just happen to have a box of these just lying around so it was obviously meant to be! The cupcake is a devil's food cake and has a caramel coconut filling and coconut buttercream. The filling is so good I could seriously eat it by the spoonful! 

For Cupcakes:

1. 1/2 cup butter( room temperature)
2. 2 cups sugar
3. 3 large eggs
4. 3/4 cup sour cream
5. 1 tsp vanilla extract
6. 2 cups all purpose flour
7. 2 tsp baking soda
8. 1/2 tsp salt
9. 1/4 cup cocoa powder
10. 2-oz dark chocolate
11. 1 cup water( boiling)

Method:

1. Preheat the oven to 350F/180 C and lightly grease two 12-cup muffin tins.

2. In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time. 

3. In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.

4. Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
4. Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

For Caramel Coconut Filling

• 3 cups shredded coconut (about 1-14-ounce bag)
• 12-ounces chewy caramels
• 3 tablespoons milk

1. Preheat oven to 300 degrees.
2. Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden.
3. Cool on baking sheet.
4. Unwrap the caramels and place in a large microwave safe bowl with milk.
5. Cook on high 2 1/2 to 3 minutes, stopping to stir a few times.
6. When smooth, fold in toasted coconut.
7. Fill cupcakes with about 1 tbsp filling

Coconut Buttercream:
3 cups Unsalted Butter, room temperature
6 cups Powdered Sugar
1.5 tsp Vanilla Extract
1.5 tsp Coconut Extract
Pinch of Salt

For Coconut Buttercream:
In a stand mixer with a paddle attachment, beat butter until smooth. Add in one cup of sugar at a time, mixing in between additions. Once the sugar is completely incorporated, add in vanilla and coconut extracts. Add in salt. Turn off the mixer and scrape the sides of the bowl. Restart the mixer and turn the speed up to medium-high and beat for 5 minutes. 

I garnished with 1/2 a cookie however if you didn't want to buy the cookies you could do caramel sauce and toasted coconut

It's just so beautiful!

Week 1, January 26th 2014 ~ Salted Caramel Mocha Cupcakes

My Salted Caramel Mocha Cupcakes--not the best photo I know!

I take my inspiration from everywhere! This time I took it from work! I was bringing them to a work event so I thought "How cute will this be!" I sometimes think I am a riot! So I present for you the first cupcake of the challenge: The Salted Caramel Mocha Cupcake! I love salted caramel anything; especially in the salted caramel mocha beverage form so I thought it would make the perfect cupcake. I had found this recipe long ago and pinned it to my pinterest (another addiction of mine! if your interested my name there is cait815 ) and finally was able to bust it out and it was perfect! I got this recipe from www.bakerdom.com I didn't really do anything different to it I liked just the way it was! I am in no way trying to take any credit for this recipe. That site has lots of amazing recipes on it! 

Salted Caramel Mocha Cupcakes 

Makes 30 cupcakes

Ingredients

FOR THE CUPCAKES

• 2 cups strong brewed coffee, hot
• 1/2 cup cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract

FOR THE WHIPPED VANILLA BUTTERCREAM

Makes 24 ounces

Ingredients

• 1 cup  unsalted butter, at room temperature
• 1 pound (about 4 cups) confectioners' sugar
• 3 tablespoons heavy cream
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

FOR THE SALTED CARAMEL

• 1 cup sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons sea salt, crushed (omit 1 teaspoon for regular caramel sauce)

FOR THE COFFEE ICING

• 2 tablespoons unsalted butter, softened
• 1 cup confectioner's sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons brewed coffee

In a medium bowl, or a two cup measuring cup, stir the cocoa powder into the hot coffee until dissolved. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.

Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.

In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.

Place 3 tablespoons of batter in each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.

While the cupcakes are baking/cooling, place about 3/4 cup of salted caramel sauce in a small sauce pan and bring to a low boil. Reduce heat to low and cook for 3 to 5 minutes to thicken the caramel slightly before using it to fill the cupcakes.

Once cooled, fill each cupcake with about 1 teaspoon of the thickened salted caramel sauce, ice with Coffee Icing (optional), and frost with whipped cream, Garnish with more caramel sauce.

WHIPPED VANILLA BUTTERCREAM

In a large bowl, or the bowl of a standing mixer, whip the butter for 6 minutes on medium speed, until the butter is light in color and creamy.Add the sugar and cream and mix on low speed until combined, about 1 minute. Stir in the heavy cream and vanilla. Increase mixer to medium speed and whip the mixture for another 8 minutes, until the frosting is very light and creamy.

SALTED CARAMEL SAUCE

Place the sugar, water, and corn syrup in a small saucepan, stirring to combine. Without stirring, bring to a boil over high heat, swirling the ingredients in the pan occasionally. Continue boiling until the mixture reaches an amber color (not too dark, or red). Remove from heat and very carefully (the mixture will quickly expand and sputter) add the cream in a slow steady stream, being sure to stir constantly. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature before using.

COFFEE ICING

In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners' sugar to keep a good consistency.

Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Here is the link to the original blogpost:

Homemade Salted Caramel Mocha Latte, Frappuccino, and CUPCAKES!

I never said these cupcakes weren't a lot of work. It was totally worth it though! I would highly recommend adding the cupcake icing it really amps up the coffee flavor! The stuff on its own is amazing I could of just eaten it straight out of the bowl!  The frosting was so light and fluffy and perfectly balanced out the rest of the cupcake! In addition to putting caramel on the top I also added a sprinkling of sea salt!