Week 40, November 3, 2014 ~ Red Velvet Rocky Road

For this cupcake I put my own spin on a classic flavor--Rocky Road! using red velvet instead of the typical chocolate. I thought rocky road would of been a more typical cupcake flavor but when I was on Pinterest (like always) trying to see what other people have done with this flavor there was not much there. So anyways this is a red velvet cupcake with walnuts and a marshmallow cream cheese frosting, since cream cheese frosting is classically paired with red velvet cake. I then topped the cupcakes with some walnuts--though I only did that because I leave the cupcakes at work and the topping usually acts as an identifier so I don't kill anyone, because that would be bad! 

This recipe makes 12 cupcakes

For the red velvet cupcake:

• 1 1/4 cups all purpose flour
• 3/4 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder
• 1/2 cup vegetable oil
• 3/4 cup buttermilk, room temperature
• 1 large eggs, room temperature
• 1-2 T red food coloring (or any color I actually made mine more of a pink)--less if using gel gel food coloring 
• 1/2 tsp distilled white vinegar
• 1 tsp vanilla extract

1. Preheat oven to 350. 
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
3. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Add the dry ingredients to the went and mix until smooth.
5. Divide the batter evenly among the cupcake papers, about 2/3 full.
6. Bake in oven 20 to 22 minutes, turning the pans once halfway through.
7. Let cool before filling and frosting

For the Marshmallow Cream Cheese Buttercream:

1/2 (4-ounce) package cream cheese

1/2 stick un salted butter, softened

1 cups mini marshmallows, melted

2-3 cups powdered sugar

1. Blend cream cheese and butter together in a mixing bowl. Add melted marshmallows and sugar and blend for 2-3 minutes. Pipe and decorate how you want!

Week 31, September 1, 2014 ~ Grown up Peanut Butter and Jelly Cupcakes

I had such higher hopes for the appearance of these cupcakes but alas it was about 90 in my apartment and the frosting refused to be pipeable. I tried to make it work though...at least they tasted good. Since it was the first week of school--no I am not in school but I work at a school. Well anyways I decided to get all nostalgic and make a cupcake version of my favorite school lunch; peanut butter and jelly! But grownup style to remind my self that I am in fact a grownup! What made them grownup was the addition of chambord, which for those who don't know is a black raspberry liquor. I started with a peanut butter cupcake and swirled in a chambord raspberry compote and topped them with I chambord buttercream and a drizzled peanut butter flavored candy melts on top. 

This recipe made 16 cupcakes

For the raspberry compote:

• 4 cups Frozen Raspberries
• 1 cup Sugar
• 4 tbsp Corn Starch
• 3 tbsp Chambord

Instructions

1. Put frozen raspberries in a medium pot and heat on medium-high until berries boil down, about 10-15 minutes.
2. Once raspberries come to a boil, stir in sugar, and return to a boil.
3. Add corn starch and chambord to a separate bowl and stir together and add to the raspberries.
4. Stir vigorously for 1 minute until thickened and there are no clumps of cornstarch.
5. Remove from heat and let cool before adding to cupcakes.

For the peanut butter and jelly cupcakes:

1/2 cup peanut butter
1 cup all-purpose flour
1/4 tsp salt
1/2 cup + 1 tbsp sour cream
2 tsp baking soda
2 large eggs
1/2 tsp pure vanilla extract
1/4 cup unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup white sugar

Raspberry compote

1. Preheat the oven to 350 and line your cupcake tin.

2. Beat the butter, peanut butter, and sugars together till creamy, add the eggs and vanilla and beat again till fluffy.

3. Sift the baking soda, flour and salt and set aside.

4. Beat the sour cream into the butter mixture till smooth.

5. Beat the flour into the mixture at high speed until it’s well-combined, then spoon into your lined cupcake tray. Make sure to only fill 2/3rds full. Add 1 tbsp of the compote to each cupcake and swirl around with a fork.

6. Bake cupcakes for about 15-18 minutes until a toothpick comes out clean. Put on a wire rack to cool.

For the buttercream:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 1/4 cup chambord
• splash of vanilla extract

 Beat the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until its mixed well. Add the Chambord and vanilla, beat on medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. You may need to add extra powdered sugar if it is too liquidy. Or you can add a couple tablespoons heavy cream if too thick still. Then decorate how you want.

Week 26, July 28th 2014 ~ Coconut S'mores Cupcakes

Dear cupcake blog, I am sorry I have neglected you but it is summer and I like to go to the beach and work is taking a lot out of me and I really have no better excuse than that...let's be friends again :)

Well (side note why do apple products auto correct well to we'll all the time...it's really annoying) this cupcakes brought us to the half way point! Yay! There have been some hits and there have been a few misses and there have been a couple weeks where I didn't want to do it anymore or skip a week...but I pulled through because I would be really mad at myself if I quit... 

This week I made a coconut s'mores cupcakes. Last summer I made a plain s'mores cupcake and I wanted to make them again but with a twist. When I put I twist on something I tend to either add bacon to it or coconut...this week coconut made more sense to me! I made a coconut graham cracker crust, a coconut devils food cupcake, and a coconut marshmallow buttercream. Then just sprinkled them with graham cracker....I REALLY wanted to torch the tops with my kitchen torch but I seem to have miss placed it :(  on with the cupcake! 

This recipe made 16 cupcakes 

For the coconut graham cracker crust:

-1 1/2 cups graham cracker crumbs

-6 tbsp unsalted butter, melted

-1/4 cup sugar

-1/2 cup shredded coconut

1. Combine the crumbs, butter, sugar, and coconut.

2. Mix evenly until everything is coated in butter.

3. Evenly distribute amongst liners and pack in tight with the bottom of a small glass.

For the coconut devil's food:

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

1. Preheat the oven to 350F

2. 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. 

4. 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.

5. 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.
6. 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. Cool cupcakes on wire rack before frosting

For the coconut marshmallow buttercream:

-1 cup unsalted butter, room temp

-1 cup marshmallow creme

-2cups confectioners sugar

-1 tsp coconut extract

1. Cream the butter until light and fluffy.

2. Add the marshmallow creme and whip for 2 minutes.

3. Add the sugar and continue to beat for 2 minutes.

4. Add the coconut and whip until just combined.

5. Frost cupcakes as desired.

Week 25, July 21st, 2014 ~ Bacon Pineapple Upside Down Cupcakes

So I kinda have this problem...I have a compulsive need to put bacon on EVERYTHING! Bacon just makes everything better! So last weekend when I was trying to figure out what to make (which is proving to be a much harder task when all I wanna do it go to the beach on the weekends) I was asked if I had ever made Pineapple Upside Down Cupcakes. I have had them and I love them but I had never made them and it was perfect because they don't need frosting so I could be a little lazy this week! I wanted to do something different with them though, put my own spin on it. It wasn't hard to come up with the obvious choice of bacon! It is probably one of my signature ingredients at this point. Though since I know not everyone is as adventurous as me I only put bacon on half of them. I did candy mine, I just think it works better in sweets. If I did anything different I would maybe have incorporated some of the bacon into the batter or added more on top. There should have been more bacon unfortunately I burned about 1/3rd of it... The bacon was such a good addition though! It added a little salty and smokiness to rather sweet cupcake. For the batter I used some brown sugar instead of white and I added crushed pineapple and pineapple juice so the flavor would carry through the whole cupcake. It did make for a VERY moist cupcake so I would recommend putting the cupcakes in liners after you flip them. For the actual baking portion you can either spray the cupcake tin for nonstick  spray or use liners and peel them off after you flip the cupcakes. I used liners because. I was trying to avoid a mess and I was out of nonstick spray... Whichever you want to of is fine, both ways work. Ok I have rambled enough, I'll just get on with it!

This recipe makes 24 cupcakes

For the cake:

• 2 sticks unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 1-8 ounce container sour cream
• 1/2 cup pineapple juice
• 1/2 cup (4 ounces of a 20 ounce can) crushed pineapple drained

Preheat oven to 350 degrees.

1. Spray muffin pans with baking spray or line with cupcake liners.
2. In medium bowl combine dry ingredients: flour, baking powder, baking soda and salt, mix and set aside.
3. Beat butter and sugars on medium speed until fluffy.
4. Add eggs one at a time and beat until just combined.
5. Add vanilla and mix.
6. Add in half of the dry ingredients and mix, scraping sides of bowl.
7. Add in sour cream, pineapple juice and pineapple and mix until well combined.
8. Add in rest of the dry ingredients and mix until well combined.

Pineapple Mixture:

• 1/2 stick unsalted butter, melted
• 1/2 cup packed brown sugar
• 16 ounces (rest of the 20 ounce can) crushed pineapple, drained
• 12 maraschino cherries, cut in half
• 12+ pieces candied bacon go a little lighter on the peppers

1. In large bowl mix melted butter and brown sugar.
2. Add pineapple and bacon and mix well.

Assembling the cupcakes:

1. Place half of a maraschino cherry cut side up in the center of muffin pan.
2. Spoon about 2 tbsp pineapple mixture around the cherry.
3. Place a scoop of cake batter on top of the pineapple mixture.
4. Bake for 20-22 minutes until toothpick comes out clean.
5. Let cupcakes cool in pans for 10-15 minutes.
6. Place a wire rack on top of the muffin tin and flip over to release the cupcakes--you may have to shake a tin a little.

I must have really been loving pineapple last week because I also made homemade Dole Whips in my ice cream maker! Everyone knows I love Dole Whip! Now of course you can also make these without bacon...I won't judge you...

Week 16, May 22, 2014 ~ Cookies and Cream Cupcakes

This is probably one of my favorite cupcakes so far! Mainly because if anyone knows anything about me it is that I love cookies and cream! Oreos and ice cream! It was also one of my favorites because after the past few weeks not going smoothly (with sinking cupcakes and melty frostings) this cupcake came out perfect! Fun tip--you really do need to change out your baking powder ever 3 months and baking soda every month...it solved the sinking cupcake problem! The cupcake was a dark chocolate cupcake with brown sugar as well as white, which gave it more of a Oreo taste than if I had just made a regular chocolate cupcake. I also liked how moist this cupcake came out. The Piece de resistance though was the homemade cream filling! It was super easy and tasted as good as the original! Though this one you could eat by the spoonful...I found it very hard not to! The frosting was a traditional vanilla buttercream with finely crushed up oreo; I also incorporated some of the leftover cream filling so more oreo goodness! Then I had some mini oreos laying around so i put those on top. If I hadn't had those I would have just crushed up oreos and put those on top!

The recipe made 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 semi sweet chocolate

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 while preparing the filling and buttercream.

For the Cream Filling:

• 3 1/2 cups powdered sugar 
• 1/2 cup shortening 
• 1/2 Tablespoon granulated white sugar 
• 1/2 teaspoon vanilla 
• 3 Tablespoons hot water

Add all the ingredients to a bowl and beat until combined and it is the consistency of Oreo cream filling...it is that easy! Set aside about a 1/2 cup for the frosting. Fill each cupcake with about a tablespoon of filling.

For the Buttercream:

• 2 sticks unsalted butter
• 3 1/2 cups confectioners sugar
• 3 tbsp heavy cream
• 1 tsp vanilla extract
• 1/2 cup cream filling
• 10 Oreos, finely crushed--I used double stuffed

1. Cream the butter and cream filling 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 and  3 tbsp of heavy cream and beat the frosting for a few more minutes.
4. Add the crushed oreos and mix until evenly distributed.

The Finished Product!!

Happy Baking :)

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 12, April 20th, 2014 ~ Cadbury Egg Cupcakes

So 2 things about me; I love a good theme and I love cadbury eggs! So being that it is Easter I needed to do an Easter themed cupcake and what better than to base it off of my favorite Easter candy! Everyone else seems all about peep themed things, the craft stores were going nuts with peeps baking stuff, but I need to be different, obviously. Had I not been adamant on using this pretty flower cupcake wrappers I would have decorated the cupcake in a way that better reflected the flavor of the cupcake. I did get to try the rose swirl though and I will just say some came out better than others but it was a good first attempt! This cupcake was rather labor intensive and used A LOT of sugar! AND I may have accidentally added too much butter--but I don't think anyone noticed...Paula Deen would have approved! But anyways I made dark chocolate cupcake recipe that I have used before. Then I filled the cupcake with a homemade cadbury egg filling, which is just a soft fondant, then I topped the cupcake with a cadbury filling vanilla buttercream situation!

This recipe makes 24 cupcakes!

For the dark chocolate cupcake:

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

1. Preheat the oven to 350°F. Line 24 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.

To see the original cupcake I used this recipe for click here:

For the Cadbury Filling:

• 1/2 cup light corn syrup
• 1/4 cup butter, room temp
• 3 cups powdered sugar
• 1 tsp vanilla
• 1/4 tsp salt
• yellow food coloring (optional)         

1. Cream together the corn syrup, butter and vanilla until smooth
2. Sift in the confectioner's powdered sugar and beat until fully incorporated.

Now if you want to go for authenticity and take a step further you can set aside about 1/4 of the fondant mixture and color it yellow for the egg yolk. If you don't want to do that don't worry I won't judge you...

     3. Next you will want to core your cupcakes and fill them with about a 1-1 1/2 tsp of the white filling and then a small bit of the yellow. Reserve about 1/4 cup of the cadbury filling to add to the cupcakes

For the Buttercream:

•  3 1/2 sticks room temperature butter
•  1/4 cup cadbury filling
•  5 cups confectioners’ sugar (depends on how much cadbury filling you add
•  1 1/2 teaspoon vanilla extract
•  1/4 cup heavy cream

1. Cream the butter until it is really light and fluffy. About 5 minutes, scraping the sides occasionally, add the cadbury filling and cream for another minute or so.
2. Gradually add the sugar. 1/2 cup or so at a time , mixing after each addition--frosting will be pretty thick by the end.
3. Add the vanilla.
4. Add 1/4 cup of cream and beat the frosting for a few minutes. 

I then added Wilton Rose food coloring thinking it would come out a darker pink color...this was what  I ended up with:

Basically a bright hot pink...not what I was going for. I was able to dull it down with a bit of Wilton Burgundy, which created more of a dusty rose pink color. 

Overall I was pleased it was very sweet but the filling tasted like a cadbury egg like I hoped it would!

Also if you are interested in learning how to do the flower design on top click here! I used the Wilton 1M tip!

Week 11, April 14, 2014 ~ Coconut Cheesecake Brownie Cupcakes

"I can't believe I forgot my cupcakes" --me when I got to work at 6 o'clock this morning! ugh whatevs they will hopefully be just as good tomorrow! This cupcake is an ode to my favorite discontinued cheesecake at The Cheesecake Factory. It was the Chocolate Coconut Cream Cheesecake and it was amazing. Last time I went I was very sad it was gone. It had a chocolate macaroon crust, with coconut cream and coconut cheesecake filling. There is also a facebook page dedicated to bringing it back...though with only 27 fans I don't think there is much hope...

source: The Cheesecake Factory

So this cupcake has a chocolate macaroon crust, a brownie cake, a coconut cheesecake swirl and a chocolate coconut buttercream. The only thing I would do differently is have more cheesecake and a stronger coconut flavor. It is a very rich decadent cupcake. I took my time eating it. I don't think people will inhale this one quite like the other ones. This is the best smelling cupcake though! On with the show!

This makes 12 cupcakes!

Chocolate Macaroon Crust:

• 2 ounces semi-sweet chocolate, melted
• 2 tbsp unsalted butter, room temperature
• 4 tbsp sugar
• 1 cup shredded unsweetened coconut
• pinch of salt
• non stick spray

1. Preheat oven to 325 and line 12 cupcake liners
2. combine all the ingredients together in a bowl and mash together with your hands until everything is good and mixed
3. distribute amongst the cupcake liners and pack with the bottom of a glass sprayed with non-stick spray or with clean fingers!
4. put in the oven for about 10 minutes

Cheesecake Brownie Base

for the cheesecake:

• 3 tbsp softened butter
• 1 8oz package of softened cream cheese
• 1/3 cup sugar
• 2 tsp coconut extract
• 1 egg
• 2 tbsp flour

for the brownie:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 6 tbsp vegetable oil
• 2 large eggs
• 1 tsp vanilla extract (could also try coconut!)
• 1/2 cup + 2 tbsp all-purpose flour
• pinch salt 
• 1 tsp baking powder 
• pinch of cayenne pepper 
• 3 tbsp Hershey's Special Dark cocoa powder 
• 2 tbsp dark chocolate chips

1. Preheat oven to 350.
2. In a large bowl, mix together the sugars and oil until well blended,  then add the eggs one at a time, blending well after each addition, then add the vanilla.
3. In a separate bowl, whisk together the flour, salt, baking powder, cayenne and cocoa.
4. Add the dry mixture to the wet mixture a little at a time, mixing well each time, then stir in the chocolate.
5. Fill each cupcake tin 1/2 way (I actually was able to make about 16 cupcake with this since the macaroon crust took up some space)
6. In a medium bowl, beat the butter and cream cheese together until smooth and creamy.  Beat in the sugar and vanilla until smooth, then add the egg and mix well - then mix in the flour.
7. Top each cupcake with the cheesecake and spread it out.
8. Bake for 25-30 minutes using a toothpick to check that the brownies are done. 

• For the Chocolate Coconut Buttercream:
• 
  

1 1/2 cups butter, at room temperature 

• 4 cups powdered sugar
• 1/2 cup cocoa powder*
• 3  Tbsp heavy cream or half-&-half
• 2 tsp coconut 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.

My best advice for making a perfect buttercream is to set it and forget it! If you are using a Kitchenaid just turn it on and walkaway for a few minutes. Whenever I hover it doesn't come out right...

btdubs how CUTE is this cake stand! I got it at Target and it is perfect! AND its plastic so hopefully I can't break it!!  

Week 10, April 7th, 2014 ~ Boston Cream Cupcakes

I don't really have a whole lot to say about these cupcakes. They are a pretty standard Boston Cream flavor. Vanilla cupcakes with homemade pastry cream and a chocolate ganache. These were a sister request that I finally gave into...not that I don't also love Boston Cream; I was just saving them for a lazy week and I was feeling pretty lazy this weekend! These were a success as I finally found the perfect vanilla cupcake recipe! The cream filling turned out to be more work that I was planning. I actually had to make it twice because the first time it basically gelatinized...not cute! The second time came out better I think...well at least it didn't solidify! If you wanted to make your life easier you can just use vanilla pudding or a custard. This decoration made up for the time consuming filling though so it was ok in the end! 

This recipe made 15 cupcakes! 

If making your own pastry cream you should make it first as it needs a couple hours in the fridge to cool and set.

For the Pastry Cream Filling:

2 cup milk 1/4 cup white sugar 2 egg yolk 1 egg 1/4 cup cornstarch 1/3 cup white sugar 2 tbsp butter 1 tsp vanilla extract  In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch then stir into the egg mixture until smooth. When the milk comes to a boil drizzle into the egg mixture in a steady stream while whisking continuously so the eggs don't cook. Return the mixture to the saucepan, slowly bringing the mixture to a boil, stirring constantly so the eggs don't curdle. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

For the Vanilla Cupcake:

• 1 1/4 cups cake flour or Canadian bleached all-purpose flour - I used regular all-purpose and they came out fine
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1 1/2 tsp pure vanilla extract
• 1/2 cup canola oil (vegetable or extra light olive oil also work)
• 1/2 cup buttermilk 

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

1. In a medium bowl, whisk together 1¼ cups cake flour (or Canadian flour), 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
3. Add ¾ cup sugar and continue to beat on medium speed (30 seconds).
4. Add vanilla and oil and beat on medium speed (1 minute)
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
6. Pour batter into a lined muffin pan. Fill to about ½ full.
7. Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
8. Once cool fill with the pastry cream.

This recipe came from http://natashaskitchen.com

For the ganache:

• 6 ounces semi sweet chocolate
• 1/2 cup heavy cream

1. Put in a microwave safe bowl and microwave in 30 minute increments until smooth and glossy.
2. carefully dip the cupcakes into the ganache and coat evenly.
3. top each cupcake with a maraschino cherry!