Dirt Cake Cupcake

Guess who got a new oven? ME! As I stated in a post before the mystery still remains of how my old oven glass door got shattered but as a wonderful result I got my new oven on Wednesday and I couldn't be anymore in love. So break it in I had to see how well it did with baking cupcakes and let me tell you it did an amazing job. As for these cupcakes they are fluffy with superb texture and the perfect chocolate taste that will make this your new favorite chocolate cake recipe. The frosting is great because it is not overly sweet, it is light and fluffy. The frosting will make extra enough for you to put in some glasses and eat as an oreo pudding, your kids will love you a little extra for two desserts!

Makes 24

Ingredients: 

FROSTING:

2 Small boxes chocolate instant pudding

2 sleeves of Oreos (smashed)

3 Cups Milk

8 oz Cool Whip

1/4 Cup Powdered Sugar

CAKE:

1/2 Cup Butter (room temp)

1/4 Canola Oil

1 2/3 Cup Sugar

1 Cup Cocoa powder

1/3 Cup Chocolate syrup

1/2 Teaspoon Salt

3 Eggs

1/2 Cup Hot Coffee

1 3/4 Cup Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

3/4 Cup Milk

Directions: 

CAKE: 

Preheat oven to 350*

In a mixing bowl cream together butter, oil, and sugar; add in your cocoa powder and mix well. Add syrup, salt and eggs mix until combined; pour in hot coffee and mix well. In a separate bowl place flour, baking soda, and baking powder and sift. Place flour mixture into the chocolate min and mix until well combined. Slowly stir in the milk until creamy.

Place an ice cream scoop into your cupcake tin and bake for 20-25 minutes or until toothpick comes out clean. Cool on rack for 30 minutes before frosting.

FROSTING: 

In a mixing bowl place in powdered sugar, pudding mix and milk and whisk until thick. Fold in cool whip and mix in half of your cookie crumbs as well. Chill for 30 minutes and frost when cupcakes are completely cooled. Top the cupcakes off with the rest of the crushed Oreos. 

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Fives days, five days until fall and I am starting early over here well because it is only 65* and beautiful I might add, the leaves are changing, it is already fall in my opinion so time so bring out the Pumpkin! This pumpkin cupcake is a keeper, it has a light pumpkin taste, fluffy and moist. The cream cheese frosting is a delight with a beautifully light hint of cinnamon.  We will just keep wanting more.

Ingredients

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

2/3 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup vegetable oil

2 large eggs

3/4 cup canned pumpkin puree

1 tsp vanilla extract

Instructions

Preheat oven to 350*

In a large bowl whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set a side.

In separate bowl whisk together both sugars until there are no more lumps. Mix in oil until combined, mix in eggs one at a time, add in your pumpkin and vanilla until smooth. 

Add your pumpkin mixture to your flour mix and stir until it is well blended.

Divide batter into 12 baking up in pan and bake for 20 minutes or until toothpick comes out clean.

Let cool and frost 

Cream Cheese Frosting

Ingredients

1 - 8 oz Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
2 tsp. cinnamon
Candy Pumpkins (optional)

Instructions

Mix cream cheese and butter until blended and smooth. Mix in the powdered sugar until blended. Add in vanilla and cinnamon and mix.  Place frosting on top of cupcakes and top off with a candy pumpkin.

Recipe Adapted From

http://www.cookingclassy.com/

 

Snickers Cupcake

Feeling crabby?  Have a Snickers cupcake!  

The chocolate cake is to die for and so is the caramel frosting and then you get a bite of surprise in the middle!  These are my all time favorite cupcakes but since I am trying to lose weight for the wedding, half of this batch is going to the hubby's  work so I hope they all like them over there and my kids are already chowing them down.  I might have a bite or 3, big bites.

Makes 20 cupcakes

for the cupcakes:

½ cup  cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¾ tsp. coarse salt

16 tbsp. unsalted butter

1½ cups sugar

2 large eggs plus 1 egg yolk

1¾ tsp. vanilla extract

2/3 cup sour cream, at room temperature

For the filling:

24 fun-size Snickers bars, chopped

1/4 caramel sauce

For the frosting:

16 tbsp. unsalted butter, at room temperature

1 lb. confectioners’ sugar

1½ tsp. vanilla extract

1/3 cup caramel sauce

Pinch of coarse salt

2 tbsp. heavy cream

For garnish:

8 fun-size Snickers bars, chopped

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.  To make the filling, combine the chopped Snickers bars in a bowl with the caramel sauce, and mix to coat.  Drop a spoonful of the filling mixture into each cupcake.

o make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.

Frost cupcakes and garnish with snickers

Recipe by

http://www.annies-eats.com

Apple Cupcakes with Butter Cream Frosting

Oh my fall is here and my oven is leaping for joy!  Apples are another favorite for fall baking and these cupcakes are to die for!  A moist apple cake with a melt in your mouth cinnamon frosting.  These cupcakes are a must make for your household.

What is your favorite fall flavor?

Apple Cupcakes

2 1/4 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

2 cups sugar

2 large eggs

1 teaspoon vanilla extract

4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

1. Preheat oven to 350 degrees. Line two standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside. Cream butter and sugar on medium-high speed in the bowl of a mixer fitted with the paddle until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
   
   
   Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
   
   
   Fill lined cups halfway with batter; bake until tops are springy to the touch, 18 to 20 minutes. Remove from tins; let cool on a wire rack. When completely cool, frost cupcakes
   
   
   Cinnamon Butter Cream
   4 sticks butter, softened
   2 teaspoon vanilla extract
   2 tablespoon cinnamon
   4 cups powdered sugar
   6 tablespoons heavy cream
   
   
   Beat butter in large bowl of an electric mixer on medium speed until light, fluffy, and almost white in appearance. Add 1 teaspoon vanilla; mix until blended. Add in 1 tablespoon cinnamon and 2 cups powdered sugar. Beat until well blended. Add 3 tablespoons of heavy cream and beat until light and fluffy, about 3 minutes. Add more powdered sugar to stiffen the butter cream, or more heavy cream to make it more spreadable, as you desire.
   Cake recipe http://www.marthastewart.com
   Cinnamon Butter Cream 
   
   
   
   
   
   
   
   
   
   
   
   
   
   
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Banana Cartoffee Cupcakes

Welcome back to me!  It has been a very hectic week where I didn't get to sit down and be on the computer.  For fathers day we made these cupcakes.  My hubby loves my banana cupcakes, caramel and toffee so why not!  The recipe I got this from is not my favorite.  I actually did these over my own way because well the recipes banana cake stuck to the wrapper, the frosting was way to thick and hard to pipe.  I will provide the link to the original recipe but here is my recipe.

Banana Cupcakes

• 1/2 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1/4 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 bag crushed heath bars
• 
  

1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.

Caramel Sauce 

*This recipe makes a lot so put away an extra and serve over brownies or ice cream!*

1/2 cup of brown sugar
1/2 teaspoon of salt
3 Tablespoons of water
1 14-ounce can of Sweetened Condensed Milk
1/2 cup (that's 1 stick) of unsalted butter, cut into 12 pieces

In a medium size, heavy-bottomed saucepan, combine the brown sugar, salt and water.
Stir over medium heat until the sugar dissolves. Once the sugar has dissolved, stop stirring. Increase the heat and cook until mixture turns deep amber. Every now and then, use the handle of the pan to give it a gentle swirl (this will keep the toffee from burning).
Lower the heat to medium and add the can of sweet milk and cut-up butter. Stir and cook for about 5 minutes, until the mixture begins to thicken slightly.
Remove from the heat

Caramel Buttercream

16 tbsp. unsalted butter, at room temperature
1 lb. confectioners’ sugar
1½ tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.

**When cupcake cakes are done.  Poke cupcake with tooth pick and take 1 teaspoon of caramel sauce and pour it on top of the cupcake.  Frost your cupcake and sprinkle the crushed candy on top**

Adapted From

http://www.unegaminedanslacuisine.com

Vanilla Cupcake with Strawberry Mascarpone filling

Now I may be bias but these by far are the best cupcake I have ever tasted.  I love my white cupcake that I use but that strawberry mascarpone filling is to die for and the frosting just melts in your mouth.  This is just a must make cupcake and you just simply cannot live with out it.

White Cake

Ingredients

• 18 tablespoons (2 sticks)
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar

Directions

1. Preheat oven to 350 degrees. 
2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
   Filling
   1 8oz Mascarpone cheese, cold
   1/2 cup chopped fresh strawberries *not frozen*
   1 Tablespoon Lemon Juice
   4 Tablespoons powdered sugar
   
   
   In a food processor mix strawberries,lemon juice and powdered sugar.  DO NOT add in cheese or it will curdle 
   When mixture is creamy put into bowl and fold in cheese
   Pipe into middle of cooled cupcake
   
   
   Frosting
   1 cup of unsalted butter {2 sticks ~ softened}
   2-4 cups of powdered sugar {sifted}
   1/8 teaspoon of salt
   1 tablespoon of good vanilla extract
   3 tablespoons of  heavy cream
   In a mixing bowl , mix the butter at medium speed until nice and smooth.  Turn the mixer down to low and slowly add 3 cups of the sifted sugar.  Once sugar is fully incorporated turn the mixer up to medium and add salt and vanilla.  Add 3 tablespoons of cream and mix for 2 minutes.  
   This makes a smaller batch of frosting if you are looking to cover the whole cupcake make a double batch
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Now this is heaven!  Light fluffy chocolate cupcakes with a cream cheese frosting.  Don't get me wrong I love me some butter cream frosting but when it comes to chocolate I love it lighter and smoother and that is where the cream cheese comes in.

Now I am so sorry for the lack of recipes here on my blog.  I had family up and kids are sick and teething the last thing I had time for was new recipes but I am back at it so keep your eyes open and tummies hungry.

Chocolate Cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour, plus more for pans
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup light-brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups buttermilk
• Make the cake: Preheat oven to 350 degrees. In a bowl, whisk flour, cocoa, baking soda, and salt.
• In a mixing bowl, cream butter and sugars until fluffy. Add eggs, one at a time, beating until well incorporated. Beat in vanilla.
• Add the flour mixture to the butter mixture in three additions, alternating with buttermilk and beginning and ending with the flour mixture. Scrape bowl as needed.
• Pour batter into cupcake pans . Bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Take cupcakes out of pan and cook on racks
  
  
  Chocolate Cream Cheese Frosting
  9.5 oz. bittersweet chocolate, finely chopped
  6 oz. cream cheese, at room temperature
  6 tbsp. unsalted butter, at room temperature
  2 cups confectioners’ sugar, sifted
  4 tbsp. unsweetened Dutch-process cocoa powder
  Pinch of salt
  2/3 cup plus 1 tbsp. sour cream
  To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.
  
  
  Enjoy and Keep on cookin!
  
  
  
  
  
  

Strawberry Cupcake

So I made these cupcakes to send to my bestie Stacy along with a box full of gifts!  They turned out amazing and they are gorgeous!!! I will show how to do it as well 

Ingredients *White Cake*

• 18 tablespoons (2 sticks) butter
• 4 1/2 cups cake flour (not self-rising) plus more for pans
• 1 1/2 cups whole milk
• 5 large egg whites, lightly beaten
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 2 1/4 cups sugar
• Directions

1. Preheat oven to 350 degrees. 
2. In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
4. Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish. 
5. Divide batter evenly between in cupcake holds towards the top . Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
   
   
   Strawberry Frosting
   2 cups shortening
   8 cups powdered sugar
   1/2 teaspoon salt
   3 teaspoons Strawberry Extract
   1 Cup Heavy Whipping Cream
   1. In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
   2. 1. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
   
   
   *How to get the cupcake frosting design*
   Take Red dye and put it down one seam of your bag and frost in swirls starting in the middle
   
   
   
   Enjoy and Keep on cookin!
   
   
   
   
   
   
   
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