Who doesn’t love a good cupcake??? I have had cupcakes on my mind since photographing the very talented Patricia Katopes of Patty Cakes Cupcakes in Marietta being made fresh daily at The Daily Grind Coffee House. I love everything about a cupcake, from the size, the creativity it exhudes, the mounds of icing and of course the flavors. I wanted to share some beautiful cupcakes and their recipes on this Tasty Tuesday. Hope you enjoy!
Rich & Dark Chocolate Cupcakes
Yield: ~24 standard cupcakes
1 3/4 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.
Malted Belgian Chocolate Frosting
Yield: Frosting for ~18 cupcakes
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup icing sugar (confectioners’ or powdered)
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine or malt powder (I use original Ovaltine, brown in colour)
4 oz (125 g) Callebaut (or other premium brand) bittersweet chocolate chips, or chopped, and melted
1/4 cup whipping (35% fat) cream
In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine (I use original, brown in colour), and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature. *Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.
Yield: Enough to fill ~18-24 Campfire Delight Cupcakes
8 large white marshmallows
1/2 cup icing sugar (confectioners’ or powdered)
1/4 lb butter (1 stick, or 1/2 cup) at room temperature
1/2 teaspoon pure vanilla extract
4 oz of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
pinch of salt
Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly. Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.
Assembly of the Campfire Delight Cupcakes
1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
2. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.
3. Fill a large pastry bag (18″) fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
4. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I’ve been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.
Yield: 24 Cupcakes
Prep Time: 20 minutes
Cook Time: 18-24 minutes
Total Time: 38-44 minutes
For the Cupcakes
1 (18.25 ounce) package devil’s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs, lightly beaten 2 teaspoons pure vanilla extract 1 tablespoon instant espresso granules dissolved in 1/2 cup warm water or 1/2 cup warm coffee
36 Tagalong Cookies (24 for cupcake centers; 12 (each cut in half) for garnish
For the Peanut Butter Buttercream Frosting
3 sticks unsalted butter, softened 1 cup creamy peanut butter 2 tablespoons vanilla extract 2 pounds confectioners’ sugar, sifted 6-8 tablespoons heavy cream (if using milk, amount will be less)
For the Chocolate Glaze
4 oz bittersweet chocolate, chopped into very small pieces 1/2 cup heavy cream 2 tablespoons honey 2 tablespoons light corn syrup 2 teaspoons pure vanilla extract
For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture or coffee. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is mostly smooth.
3. Spoon about 2 tablespoons of batter into 24 cupcake wells. Add a Tagalong (or any Girl Scout) cookie on top of the batter. Cover the cookie with one more tablespoon of batter in each well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Peanut Butter Buttercream Frosting
1. In a large bowl with a hand mixer, or the bowl of a stand mixer, cream butter and peanut butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner’s sugar, and continue mixing until well blended.
2. Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes.
For the Chocolate Glaze
1. In a small saucepan over medium heat, warm the heavy cream until very hot. Do not boil.
2. Place chocolate pieces in a glass bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
4. Top with half a Tagalong (or any Girl Scout) cookie before the glaze hardens, otherwise it will crack when you insert the cookie.
- My favorite cake mix for this recipe is Betty Crocker Devil’s Food Cake with Pudding in the mix. You will still add the additional box of pudding. – If you don’t have instant espresso granules, you can sub in 1/2 cup warm coffee. – The espresso in this recipe really just deepens the chocolate flavor, but if you aren’t into the whole coffee thing, just use 1/2 cup warm water. – Frosting was piped onto cupcakes using the large round tip from Bake It Pretty. – Cupcakes are best served the day they are made, but will store in a sealed container within the refrigerator for two days.
- 18.25 oz box yellow cake mix (I used Betty Crocker Super Moist)
- 20 oz can crushed pineapple in juice (do not drain)
- 8 oz Philadelphia 1/3 less fat cream cheese
- 20 oz can pineapple in pineapple juice, DRAINED – SQUEEZE WELL
- 3/4 cup fluffmarshmallow spread