Hot Chocolate Cupcake with Peppermint Cream Cheese Frosting

Chocolatey.  Pepperminty.  Gooey.  Wicked!

This naughty cupcake combines the tastes of hot chocolate and cool peppermint.  The cake is rich and moist, with melted chocolate chips inside.   The frosting has the crisp taste of peppermint, along with the tangy flavor of cream cheese.  Together, these flavors mix well to create a festive holiday treat that pairs well with a hot cup of coffee, or a hot mug of cocoa.

For recipes, click on the tags to the right:

Little Cakes:  The Hot Chocolate Cake
Frostings:  Peppermint Cream Cheese   

Peppermint Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1/2 cup (4 oz) butter at room temperature
3/4 cup (6 oz) cream cheese at room temperature
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 to 3 tablespoons heavy cream or heavy whipping cream
4 to 5 cups powdered sugar

1.  Beat the butter and cream cheese together on med - high speed until creamy.  About 2 - 3 minutes.

2.  On low speed, add in the vanilla, peppermint and heavy cream.  Gradually add in the powdered sugar on high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Hot Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  21 minutes

INGREDIENTS:

1 cup fresh hot brewed coffee
1/4 cup semi sweet chocolate chips

2 cups sugar
1 2/3 cups flour
1 cup unsweetened cocoa powder
1 1/3 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

2 eggs
1 cup buttermilk
1/2 cup vegetable oil or olive oil
1/2 teaspoon vanilla extract

1 cup semi sweet chocolate chips

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Combine the 1/4 cup chocolate chips and coffee together, stirring until the mixture is smooth.

3.  In a medium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

4.  In a large mixing bowl, beat the eggs on medium speed, then slowly add in the buttermilk, oil, and vanilla.

5.  Add the melted chocolate coffee mixture, and beat until well combined.

6.  Slowly add in the sugar mixture and continue to beat on medium speed until well combined.  Finally add the cup of chocolate chips, and mix for about 30 seconds.

7.  Fill the cupcake tins about 3/4 full, and bake for about 21 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Apple Spice Cupcake with Maple Buttercream Frosting

Just in time for Thanksgiving!

This cupcakes is moist and dense with flavors of cinnamon and ginger.  The Gala apples infused in the cupcake add a delicious mouthwatering experience that pairs well with the richness of the maple buttercream frosting.  Perfect for cold winter holidays, or anytime of the year.

For recipes, click on the tags to the right:

Little Cakes:  The Apple Spice Cake
Frostings:  Maple Buttercream

Maple Buttercream Frosting

Yield: 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) unsalted butter at room temperature
1 cup maple syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
4 -5 cups powdered sugar

1.  Beat the butter on med-high speed until light and fluffy.  About 2 -3 minutes.  Slowly add in the maple syrup, vanilla, and salt until well combined.

2.  On medium speed, slowly add in the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

The Apple Spice Cake

Yield: 24 cupcakes
Prep Time:  25 minutes
Bake Time:  30 minutes

INGREDIENTS:

4 medium Gala apples, shredded or finely chopped

2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/2 cup unsalted butter at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup buttermilk

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.  Set aside.

3.  In a large mixing bowl, add the butter and beat on high speed until light and fluffy.  About 2 - 3 minutes.  Add in the sugar and vanilla and beat until the mixture for another 2 minutes.  Add the eggs one at a time, mixing well after each one.  Turn off the mixture and scrape down the sides of the bowl.

4.   Turn the mixture on low speed and slowly pour in the buttermilk.  Mix until well combined.  Slowly add in the flour mixture until well combined.  Finally, add in the shredded or finely chopped apples, and mix well.

5.  Fill the cupcake tins about 3/4 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

The Cranberry Orange Cake

Yield:  24 cupcakes
Prep Time:  20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

4 oz vanilla yogurt
1/3 cup cranberry orange drizzle

1/2 cup unsalted butter at room temperature
1 cup sugar
zest from two oranges
3 eggs


1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

3.  In another medium bowl, combine the yogurt and 1/3 cup of the cranberry orange drizzle.

4.  In a large mixing bowl, add the sugar and orange zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until light and fluffy.  Add the eggs one at a time, mixing well after each one.

5.  Add half of the flour mixture until well blended, then add the yogurt cranberry orange mixture, and blend well.  Blend in the last half of the flour mixture.  Scrape the sides of the bowl as need be.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

7.  Frost with Orange Cream Cheese frosting, and Cranberry Orange drizzle.

Cranberry Orange Cupcake with Orange Cream Cheese Frosting and Cranberry Orange Drizzle

Just in time for Thanksgiving!

The cupcake is infused with cranberry orange drizzle and orange zest.  The flavor of the moist cake is enhanced by the subtle orange flavor of the tangy cream cheese frosting, and the bold tart flavor of the cranberry orange drizzle topping.

This cupcake is the perfect compliment to a dark rich cup of coffee at breakfast, or any other time of the day or night. 

For recipes, click on the tags to the right:

Little Cakes:  The Cranberry Orange Cake
Frostings:  Orange Cream Cheese Frosting
Toppings:  Cranberry Orange Drizzle

Cranberry Orange Drizzle

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1.  In medium sauce pan, combine the cranberries and orange juice.  Simmer on low heat for about 10 minutes, until all of the cranberries have burst.

2.  Remove the pan from heat, and stir in the sugar until all of the sugar has dissolved.  Allow to cool.

3.  Once cooled, puree the mixture in a food processor, and store in the fridge until needed.

Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter, room temperature
8 oz cream cheese
6 cups powdered sugar
2 tablespoons fresh orange juice

1.  Beat the butter and cream cheese together on med-high speed until creamy, about 2- 3 minutes.

2.  Gradually add the powdered sugar on high speed, and add a tablespoon of orange juice after the 2nd and 4th cups of powdered sugar.  Add more powdered sugar if necessary to reach the desired frosting consistency.

Lemon, Lemon Curd Cupcakes with Vanilla Cream Cheese Frosting

A delicious light lemony flavor makes this cupcake a real mouthwatering treat anytime.  The vanilla cream cheese frosting brings the right amount of sweet tang to the tartness of the lemon cake.

For recipes, click on the tags to the right:

Little Cakes:  The Lemon Cake
Fillings:  Lemon Curd
Frostings: Vanilla Cream Cheese Frosting

The Lemon Cake

Yield: 24 cupcakes
Prep Time: 20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt

1 1/4 cups buttermilk
4 large egg whites

1 1/2 cups sugar
lemon zest from two lemons
8 tablespoons unsalted butter at room temperature
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, mix together the flour, baking powder, and salt.

3.  In another medium bowl, whisk together the buttermilk and egg whites.

4.  In a large mixing bowl, add the sugar and lemon zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until butter and sugar are light in color.  About 2 - 3 minutes.

5.  Add the vanilla and lemon extracts.  Then beat in about 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture.  Add another 1/3 of the flour mixture, the rest of the buttermilk mixture, and finally the last of the flour mixture.  Continue beating until thoroughly mixed.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

NOTE:  Take these cupcakes up a notch by coring them, and adding homemade lemon curd.

Devil's Food Cupcake with Chocolate Peanut Butter Swirl Frosting and Chocolate Ganache Drizzle

"Hey, your chocolate is in my peanut butter."

"Well, your peanut butter is on my chocolate."

Get over it guys.

Why not take that chocolaty peanut buttery taste experience up to a whole new level with these delicious cupcakes.  Moist devil's food cake, topped with a salty sweet chocolate peanut butter swirl frosting.  Now top that off with a rich chocolate ganache drizzle.

Just in time for Halloween!

For recipes, click on the tags to the right:

Little Cakes:  The Devil's Food Cake
Frostings:  Chocolate Peanut Butter Swirl Frosting
Toppings:  Chocolate Ganache
 

Chocolate Peanut Butter Swirl Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
1 cup creamy peanut butter, at room temperature
1 pinch of salt
5 cups powdered sugar
1 teaspoon vanilla extract

1/2 cup cocoa, or dark cocoa powder
3 tablespoons whole milk

1.  In a large mixing bowl, beat the butter until light and fluffy.  Add the peanut butter and the pinch of salt, and beat until well blended with the butter.  Add the powder sugar a little at a time until well blended.  Add the vanilla and blend.  You may need to add a teaspoon or more of milk, depending upon your frosting consistency.

2.  Remove 1/2 of the peanut butter frosting to another bowl.  Set aside.

3.  To the remaining peanut butter frosting, add the cocoa and beat until well blended.  Add the milk, one tablespoon at a time, until the desired frosting consistency is reached.

4.  Use a large piping bag, and spoon the peanut butter frosting into one side of the bag, and the chocolate frosting into the other side of the bag.  Pipe the frosting onto the cooled cupcakes.

Swirl chocolate ganache onto the frosted cupcakes for an extra chocolaty experience!  

The Devil's Food Cake

 

Yield: 24 cupcakes

Prep Time:  15 minutes

Bake Time: 16 - 18 minutes

INGREDIENTS:

2 cups cake flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup hot water

1/2 cup dark cocoa powder

1/2 cup butter, at room temperature

1 1/4 cup sugar

2 large eggs

1 cup buttermilk

1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

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

3.  Combine hot water and cocoa in a liquid measuring cup.  Stir the mixture until the cocoa is completely dissolved.  Set aside to cool.  The mixture will have a frosting like consistency.

4.  In another liquid measuring cup, combine the buttermilk and vanilla, and stir until well mixed.

5.  In a large mixing bowl combine the butter and sugar, and beat on medium speed until well blended and light in color.  Add the eggs, one at a time, beating after each addition.  Scrape down the sides of the bowl as need be.

6.  Add the dry ingredients alternately with the buttermilk mixture, and ending with the dry ingredients.  Add the cooled cocoa mixture, and beat until smooth.

7.  Divide the batter evenly among the cupcake tins.  Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

 

Chocolate Ganache

Yield:  More than enough for 24 cupcakes.
Prep Time:  10 minutes

INGREDIENTS:

8 oz semisweet baking chocolate pieces
1 cup heavy cream
1 tablespoon unsalted butter, at room temperature

1.  Place chocolate in a medium heatproof bowl.

2.  Heat heavy cream in a small saucepan over low heat until simmering.  Pour over chocolate and let stand for about two minutes, or until the chocolate has softened.

3.  Add butter and swirl until smooth.  Allow ganache to cool before using.

4.  Swirl ganache over frosted cupcakes.

Dark Chocolate Caramel Cupcake with Vanilla Cream Cheese Frosting

Moist, gooey, chocolatey decadence.  The dark chocolate cake is infused with caramel sauce.  The result is an extra moist cupcake.  Once the little cake has cooled down, just core out the center and drop in a spoon full of caramel sauce.  Top with the vanilla cream cheese frosting.   Keep chilled until ready to serve.  Perfect with coffee.

For recipes, click on the tags to the right:

Little Cakes: The Dark Chocolate Cake
Filling: Caramel Sauce
Frostings: Vanilla Cream Cheese Frosting

Caramel Sauce

Prepare the caramel sauce the day before if possible, to allow it to cool down and thicken up.  When prepared correctly, this sauce is delightfully RICH!

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/4 cup water plus two tablespoons water
1 1/2 cups granulated sugar
6 tablespoons salted butter
1 cup heavy cream

Have all of your ingredients within reach and ready to add when needed.

1.  Pour water into a 3 quart saucepan, add the sugar, and heat to boiling, while constantly whisking to dissolve the sugar.

2.  When the mixture reaches a boil, stop whisking and allow the mixture to boil.  Carefully swirl the pan occasionally until the mixture turns a dark amber color.  The caramel color change will come up through the mixture along the sides of the pan.  So it is important to carefully swirl the mixture in order to integrate the color. 

3.  Once the mixture turns a dark amber color, immediately add the butter and whisk until the butter has completely melted.

4.  Remove the pan from the heat and carefully pour in the heavy cream, immediately whisking to combine the ingredients.  Be mindful here as the mixture will bubble vigorously.  Continue to whisk the mixture until it is smooth.

5.  Allow the caramel sauce to cool 10 -15 minutes before pouring it into a thick glass jar.  When no longer warm to the touch, refrigerate the caramel sauce for later use.

Ginger Cupcake with Lemon Coconut Frosting

This is the perfect Summer cupcake.  The ginger cupcake has a ginger cream cheese filling which makes for a moist, tangy, and spicy sweet flavor.  The lemon coconut frosting adds a light, sweet, and citrus flavor.  The candied ginger topping brings the ginger through this tangy dessert treat.  This cupcake pairs well with either a very light green tea, or a robust dark tea.

For recipes, click on the tags to the right:

Little Cakes: The Ginger Cake with Ginger Cream Cheese Filling
Frosting:  Lemon Coconut Frosting
Topping: Candied Ginger 

The Ginger Cake with Ginger Cream Cheese Filling

Yield: 24 cupcakes
Prep Time: 30 minutes
Bake Time: 25 minutes

INGREDIENTS:

1 (8 oz) package of cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon ground ginger
1 cup powdered sugar

3/4 cup butter, softened
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla

2 1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking powder
1/2 teaspoon salt

1 cup milk

1. Preheat oven to 350 F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Slowly stir in vanilla, ground ginger, and powdered sugar until mixed.  Set aside.

3.  In a large mixing bowl cream the butter until light and fluffy.  Gradually beat in the sugar until fluffy.  Stir in the egg yolks and vanilla until smooth.

4.  In another mixing bowl, blend the flour, ground ginger, baking powder and salt.  Add to the butter mixture (not the ginger cream cheese mixture) alternating with milk, and beat until smooth.

5.  Beat egg whites until stiff, but not dry, and then fold into batter.

6.  Fill cupcake tins 1/2 full with the cake batter, and then add a spoon full of the ginger cream cheese mixture.  Gently swirl the mixture into the batter with a small knife.  Bake in a preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.

7.  Allow the cupcakes to cool completely before frosting.  I recommend the Lemon Coconut frosting topped off with candied ginger.

Lemon Coconut Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup shredded coconut, toasted

1/4 cup butter, softened
1/4 cup fresh squeezed lemon juice, or concentrated lemon juice
2 1/2 teaspoons of lemon zest
3 cups powdered sugar
2 tablespoons candied ginger, chopped

1.  Preheat oven to 350 F.  Line a baking sheet with aluminum foil.  Spread the shredded coconut evenly across the baking sheet.  Bake for about 5 - 10 minutes, or until the coconut turns a golden brown.  Remove from oven, set aside and allow to cool down.

2.  In a large mixing bowl, beat the butter until light and fluffy.  Add the lemon juice and lemon zest until well blended.  Gradually add the powdered sugar until smooth.  Finally, add the toasted coconut and blend on low speed for about a minute.

Candied Ginger

Candied ginger makes an excellent topping.  The tangy flavor is sweet with a hint of spice to it.  The consistency should be soft and chewy.  Ginger spice also has the health benefit of reducing nausea.

Chili-Chocolate Cupcake with Chocolate Cinnamon Frosting

These cupcakes have a distinct sweet and spicy flavor.  The chili and cayenne infused cake pairs well with the cinnamon infused frosting.  A mouthwatering treat anytime, it is the perfect compliment after a delicious Mexican dinner.

For recipes, click on the tags to the right:

Little Cakes:  The Chili-Chocolate Cake
Frosting:  Chocolate Cinnamon Frosting
Topping: Milk Chocolate Shards

Milk Chocolate Shards

Yield:  More than enough for 24 cupcakes
Prep Time: 45 minutes

INGREDIENTS:

2 cups (11.5 oz bag) milk chocolate chips

1.  Line a cookie sheet with tin foil.

2.  In a small sauce pan, melt chocolate chips over low heat, stirring constantly until smooth.

3.  Remove from heat, and spread chocolate to 1/8 inch thickness on the cookie sheet.  Refrigerate about 30 minutes.  Break into pieces, and garnish on top of frosting.

Chocolate Cinnamon Frosting

Yield:  24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1/2 cup butter, room temperature
3 oz unsweetened baking chocolate, melted, and slightly cooled
3 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon instant espresso coffee powder
2 tablespoons milk
2 teaspoons vanilla

1.  In a large bowl, mix together the butter and melted chocolate.  Stir in powdered sugar and cinnamon.

2.  In a small cup, stir espresso powder into the milk until dissolved, and blend it into the frosting mixture.  Blend in the vanilla.  The frosting should be spreadable.  Add a teaspoon or more of milk if need be.

The Chili-Chocolate Cake

Yield:  24 cupcakes
Prep Time: 30 minutes
Bake Time: 18 - 20 minutes

INGREDIENTS:

2 cups flour
3 teaspoons chili pepper powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon cayenne pepper powder

1 cup hot water
2/3 unsweetened baking cocoa

3/4 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, mix together the flour, chili pepper powder, baking soda, salt, baking powder, red pepper, and then set aside.

3.  In a small bowl, mix together the hot water and cocoa until dissolved, and then set aside.

4.  In a large bowl, beat the shortening on medium speed for about 1 minute.  Gradually add the sugar until well blended for about 2 minutes.  Add the eggs one at a time, beating well after each egg.  Add the vanilla.  Finally, on low speed, add about 1/3 of the flour mixture, and then about 1/2 of the chocolate mixture until well blended.  Add another 1/3 of the flour mixture, and the rest of the chocolate mixture, blend, and then add the last of the flour mixture until blended.

5.  Fill the cupcake liners 3/4 full with the batter.  Bake for about 18 - 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Dark Chocolate Raspberry Curd Cupcakes with Vanilla Cream Cheese Frosting

These delicious cupcakes combines the bitter sweetness of dark chocolate, the tart tang of raspberries, along with the sweet tang of cream cheese.  The cake is moist and just sweet enough.  The center of the cupcake is cored out and a dollop of raspberry curd is spooned into the opening.  I like to replace the cored piece of cupcake, and then swirl the frosting over it.  Finally I add a swirl of the remaining raspberry curd and top it off with a piece of dark chocolate.  The overall experience is mouthwatering.

For recipes, click on the tags to the right:

Little Cakes:  The Dark Chocolate Cake
Filling:  Raspberry Curd
Topping:  Vanilla Cream Cheese Frosting
Topping:  60% Cocoa Dark Chocolate Chunks

60% Cocoa Dark Chocolate Chunks

Dark chocolate chunks made a great addition to any cupcake.  Whether crumbled up and added to a cake batter, or added as a topping to a cupcake.  The higher percentage of cocoa enriches the chocolate, and adds a bitter sweet character to the flavor.

Vanilla Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 cup unsalted butter, room temperature
6 tablespoons cream cheese, room temperature
1 tablespoon vanilla extract
1/4 cup heavy cream
6 cups powdered sugar

1.  Beat the butter and cream cheese together on med- high speed until creamy, about 2 - 3 minutes.

2.  On low speed, add in the vanilla and heavy cream.  Gradually add in the powdered sugar on high speed.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

Raspberry Curd Filling

The raspberry curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a tart and tangy raspberry flavor.

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

2 1/2 cups frozen raspberries
6 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons Limoncello liquor

1.  In a medium sauce pan, on low heat, add the frozen raspberries.  Gently crush and stir until the raspberries have completely broken down.  Gently mash raspberries over a course strainer into a bowl to get out as much raspberry juice as possible.

2.  Add the eggs and sugar into a small sauce pan and whisk together.

3.  Place the small sauce pan into a larger sauce pan filled half way with water, over medium heat.

4.  Into the egg mixture add the raspberry juice, butter and Limoncello.  Stir constantly for about 10 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed.

The Dark Chocolate Cake

Yield:  24 cupcakes
Prep Time:  25 minutes
Bake Time:  20 minutes

INGREDIENTS:

1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder
1/2 cup heavy cream
1 teaspoon vanilla extract

2 cups flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt

2/3 cup sour cream
2 eggs

1 - 2 60% + cocoa chocolate bars

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Prepare espresso or strong brewed coffee.

3.  In a medium sauce pan, melt the butter over low heat.  Whisk in the cocoa powder until smooth.  Add the heavy cream, espresso, and vanilla extract.  Whisk until blended, set aside and allow to cool down as you prep the other ingredients.

4.  In a large bowl, whisk together the flour, sugar, baking soda and salt.  Set aside.

5.  In another medium bowl, whisk together the sour cream and eggs.

6.  SLOWLY pour the slightly cooled chocolate sauce into the sour cream and egg mixture and whisk until smooth.  Remember to pour in the slightly cooled chocolate sauce slowly so as not to cook the eggs.

7.  Make a well in the middle of the flour mixture and slowly add in the chocolate mixture while mixing on low speed.

8.  Fill the cupcake liners 3/4 full with the batter.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Dark Chocolate Peanut Butter Cupcake with Peanut Butter Chocolate Chip Cookie Dough Topping

Chocolate and peanut butter.  Two great tastes that go well together.  The dark chocolate cake is dense and moist.  The dark chocolate peanut butter cup hidden inside adds a sweet surprise.  The peanut butter chocolate chip cookie dough topping is pure fun!

For recipes, click on the tags to the right:

Little Cakes: The Dark Chocolate Peanut Butter Cake
Filling: Dark Chocolate Peanut Butter Cup
Topping: Peanut Butter Chocolate Chip Cookie Dough

Peanut Butter Chocolate Chip Cookie Dough

Yield:  Enough for 24 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

12 tablespoons butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
1/2 cup peanut butter
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 cup mini semisweet chocolate morsels

1.  Beat the butter and sugars together on med-high speed until fluffy, about 2 - 3 minutes.

2.  On low speed, mix in the peanut butter, milk and vanilla.  Add the salt, and gradually add in the flour.  Stir in the mini semisweet chocolate morsels.

If the cookie dough is too crumbly, just add a little milk.

This recipe does not use eggs in the cookie dough, so you can ball up the topping into bite sized morsels and eat them as is!

Mini Dark Chocolate Peanut Butter Cups

Mini dark chocolate peanut butter cups make a great topping on a chocolate cupcake, or just about any other cupcake.  For a real treat use these as a filling.  Or just go out a buy a box of these and eat them all up.
 

The Dark Chocolate Peanut Butter Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 25 minutes

INGREDIENTS:

1 1/2 cups flour
1 cup sugar
1/4 cup dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

24 mini dark chocolate peanut butter cups

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add all of the wet ingredients and stir together until well blended.

3.  Fill cupcake tins 1/3 full, and drop one mini dark chocolate peanut butter cup into the middle of each cupcake tin.  Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

You can use any topping or frosting with these dark delights.  I would recommend peanut butter topping, or cream cheese frosting.

Blueberry Lemon Curd Cupcakes

The lemon curd adds a tart and tangy flavor, that pairs well with the subtle berry flavor of the blueberry buttercream.  Overall the cupcake is lighter in scope, and not as dense as the chocolate cupcakes.  This cupcake is perfect for an afternoon snack along with a cup of tea.

For recipes, click on the tags to the right:

Little Cakes: The Vanilla Cake
Frosting:  Blueberry Buttercream Frosting
Filling: Lemon Curd Filling

The Vanilla Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  20 minutes

INGREDIENTS:

2 cups flour
1 1/3 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

4 egg whites
3/4 cup buttermilk
3/4 cup sourcream
1 tablespoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  Into a large mixing bowl add all of the dry ingredients and whisk together.  Next, add in all of the wet ingredients and stir together until well blended.

3.  Fill cupcake tins 3/4 full and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

4.  If making Blueberry Lemon Curd cupcakes, use a small serrated knife to cut out a small cone from the top/center of the cupcake.  Add a teaspoon full of Lemon Curd into the hole, and then place a dollop of Blueberry Buttercream frosting on top.

Blueberry Buttercream Frosting

Yield: Enough for 24 cupcakes
Prep Time: 15 minutes

INGREDIENTS:

1 cup butter, softened
2 hefty tablespoons blueberries, pulped
4 1/2 cups powdered sugar

1.  Use a mortar and pestle to mash and pulp the blueberries.  Strain pulp into a small glass, gently mashing the pulp into the strainer to get every last juicy blueberry drop out.  You should end up with more than two tablespoons of liquid.

2.  Beat butter for 2 minutes on medium-high speed until light and fluffy.  Add blueberry liquid and beat on low speed until butter turns a uniform lavender color.

3.  Slowly add powdered sugar and whip on medium-high speed until well blended.  Refrigerate until needed.

Lemon Curd Filling

The lemon curd is prepared ahead of time, and allowed to cool down before adding it into the cupcake.  It has a sweet and tangy flavor. 

Yield: Enough for 24 cupcakes
Prep Time: 20 minutes

INGREDIENTS:

3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter, melted
1 tablespoon fresh lemon zest

1.  Add the eggs and sugar into a small sauce pan and whisk together.

2.  Place this small sauce pan into a larger sauce pan filled half way with water, over medium heat.

3.  Into the egg mixture add the lemon juice, butter and lemon zest.  Stir constantly for about 15 minutes.  The mixture is ready when it has thickened up a little and coats a spoon.  Remove from heat and allow to cool down.  Pour mixture into a bowl and refrigerate until needed. 

Black Bottom Cream Cheese Cupcakes with Salted Caramel Frosting

This cupcake is dense, heavy, rich delight.  The cream cheese is infused with dark chocolate pieces, and is enveloped in dark chocolate cake.  The frosting is infused with caramel sauce, and then a swirl of caramel is drizzled over it.  A little dash of sea salt is sprinkled on top to create a salty sweet experience.  This cupcake may be enjoyed alone, or with a cup of black coffee.

For recipes, click on the tags to the right:

Little Cakes: Black Bottom Cream Cheese Cake
Frosting: Salted Caramel Frosting
Toppings:  Caramel Sauce

The Black Bottom Cream Cheese Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 30-35 minutes

INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup semisweet or 60% cocoa dark chocolate chips

1 1/2 cups flour
1 cup sugar
1/4 cup special dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil or olive oil blend
1 tablespoon cider vinegar
1 teaspoon vanilla extract

1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.  Stir in the chocolate chips, and then set aside.

3.  In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.  Add the water, oil, vinegar and vanilla.  Stir together until well blended.

4.  Fill cupcake tins 1/3 full with the cake batter, and then top off with a spoon full of the cream cheese mixture.  Bake in a preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.  I recommend the Salted Caramel Frosting, with a swirled topping of Caramel Sauce, and a light sprinkle of sea salt.
 

Salted Caramel Frosting

Yield: Enough for 24 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

1 cup salted butter at room temperature
4 cups powdered sugar
3/4 cup caramel sauce (completely cooled)
1 teaspoon vanilla extract
1 teaspoon coarse sea salt.

1.  In a large mixing bowl, whip butter on medium-high speed 3-4 minutes or until pale and fluffy.

2.  Add powdered sugar a little at a time and blend on low speed until the mixture comes together.

3.  Add the caramel sauce and vanilla, and then whip on medium-high speed for about 2-3 minutes or until the frosting is light and fluffy.

4.  Set the sea salt aside for now.  You will use it later after frosting the cupcakes.

Mocha Cupcakes with Espresso Buttercream Frosting

This cupcake is a mocha dream!  The mocha cake combines the tastes of dark chocolate and espresso.  The espresso buttercream frosting adds a nice coffee finish to this cupcake.  The chocolate covered espresso bean is an optional topping.  Enjoy this dessert anytime of the day with a cold glass of milk, or a hot cup of coffee.

For recipes, click on the tags to the right:
 
Little Cakes: Mocha Cupcakes
Frostings: Espresso Buttercream Frosting
Toppings:  Chocolate Covered Espresso Beans

Chocolate Covered Espresso Beans

Chocolate covered espresso beans are wonderful all on their own.  However, they also make a great topping on certain desserts.  Try one on the Mocha Cupcake with Espresso Buttercream Frosting.  It takes the whole chocolate espresso mocha experience up to a whole new level of YUM!

On a side note, take a handful of these, crush them up, and sprinkle them over a bowl of cold vanilla bean ice cream...mmmmm.

The Mocha Cake

Yield: 12 cupcakes
Prep Time:  15 - 20 minutes
Bake Time:  20 - 25 minutes

INGREDIENTS:
1/2 cup strong brewed coffee
1 1/2 teaspoon espresso powder or espresso instant coffee
1 1/3 cups all purpose flour
1/3 cup special dark cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg at room temperature
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup dark chocolate pieces


1.  In a cup mix the espresso powder into the brewed coffee until dissolved, then set aside to cool to room temperature.

2.  Preheat oven to 350 F.  Place paper cupcake liners in a standard muffin tin.

3.  In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.

4.  In a large mixing bowl beat together the butter and sugars on medium-high speed until light and fluffy.  About 2 - 3 minutes.  Add the egg and beat until combined.  Use a measuring cup to combine the milk, brewed coffee mixture and vanilla.   Into the large mixing bowl slowly add half of the flour mixture, then the coffee mixture, and then the rest of the flour mixture.  Finally add the dark chocolate pieces, and mix for another 30 seconds.

 5.  Pour the batter evenly into each cupcake liner, and bake for 20 -25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Cool completely before frosting.

Espresso Buttercream Frosting

Yield: Enough for 12 cupcakes
Prep Time: 10 minutes

INGREDIENTS:

1 1/2 teaspoons espresso powder or espresso instant coffee
1 1/2 teaspoons vanilla extract
1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar

1.  In a small bowl or cup, mix the espresso powder into the vanilla until dissolved, then set aside.

2.  In a large mixing bowl whip the butter on medium-high speed for 5 minutes, stopping once if need be to scrape the sides of the bowl.  Reduce the mixing speed to low and gradually add the powdered sugar, waiting until it is whipped into the mixture before adding more.  Once all of the powdered sugar has been added, scrape the sides of bowl and then bring the speed up to medium-high, and whip until fluffy, about 1 - 2 minutes.  Finally add the espresso vanilla mixture and continue to whip at medium-high speed until completely mixed together.