Pumpkin Spice Cupcake with Cinnamon Cream Cheese Frosting

Just in time for the Thanksgiving holiday!  The pumpkin cupcake is infused with the spices of cinnamon, nutmeg, and cloves.  As an added treat, the cake has a generous portion of dark chocolate morsels hidden within.  The higher the cocoa percentage, the better.  The delicious cinnamon cream cheese frosting finishes off this yummy treat.  Perfect with a shot of espresso, or an almond liquor.

Cinnamon Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz package of cream cheese, room temperature
1/2 cup butter, room temperature
4 - 5 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

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

2.  On low speed, gradually add the powdered sugar, vanilla, and cinnamon.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Pumpkin Spice Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  18 minutes

INGREDIENTS:

2 2/3 cups  flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
15 oz canned pumpkin
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
4 eggs
12 oz package of 60%+ dark chocolate morsels

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

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

3.  In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain. Whisk in the eggs, one at a time. Gradually add the flour mixture.  Fold in the chocolate morsels.

4.  Fill the cupcake tins 2/3 full, and 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.

The Unnamable Cupcake

This flourless chocolate cupcake is pure mischief, or evil.  White chocolate pieces are hidden within, and add a creamy richness to this cupcake experience.  The dark chocolate buttercream frosting pairs well with this dense and heavy cupcake.  Perfect for Halloween, and served with either coffee or a liquor.

For recipes, click on the tags to the right:

Little Cakes:  The Chocolate White Chocolate Cake
Frostings:  Dark Chocolate Buttercream Frosting
Toppings:  Mellow Cream Pumpkins

Mellow Cream Pumpkins

A fun yummy topping for a Halloween cupcake.  Similar to the candy corn, only tastier.

Dark Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
3/4 cup dark cocoa powder
3 cups powdered sugar
5-6 tablespoons whole milk
1teaspoon vanilla extract

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes. 

2.  On low speed, gradually add the cocoa powder, powdered sugar, milk and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Flourless Chocolate White Chocolate Cake

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

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
2 cups white chocolate pieces

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold in the white chocolate pieces.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Dark Chocolate Orange Marble Cupcake

This cupcake is dense, heavy, rich and tangy delight.  The cream cheese is infused with bittersweet chocolate pieces, with a hint of orange, surrounded by a dark chocolate cake.  The dark chocolate cream cheese frosting is infused with orange flavor, which brings a bittersweet tang to the cupcake.  Perfect for a chocolate orange experience, and just in time for Halloween.

For recipes, click on the tags to the right:

Little Cakes: Chocolate Orange Marble Cake
Frosting: Dark Chocolate Orange Cream Cheese Frosting

Dark Chocolate Orange Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
1 teaspoon orange extract
1 teaspoons vanilla extract

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

2.  On low speed, gradually add the cocoa powder, powdered sugar, orange and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Chocolate Orange Marble 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 sugar
1/8 teaspoon salt
1/4 teaspoon orange extract
1 cup bittersweet 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, sugar, salt and orange extract 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 25 minutes, or until a toothpick inserted into the center comes out clean.

5.  Allow the cupcakes to cool completely before frosting.

Triple Chocolate Cupcake

The dark chocolate cake is dense and moist with the addition of milk chocolate pieces in the batter.  The cream cheese frosting is infused with the rich sweetness of white chocolate.  Chocolate sprinkles top off this wicked cupcake delight.  Enjoy with a cup of dark roast coffee for a mouth watering experience.

For recipes, click on the tags to the right:

Little Cakes:  The Dark Milk Chocolate Cake
Frostings:  White Chocolate Cream Cheese Frosting
Toppings:  Chocolate Sprinkles

Chocolate Sprinkles

Chocolate sprinkles add a fun layer as a topping to almost any cupcake.  Don't be shy with the sprinkles. 

The Dark Milk Chocolate Cake

Yield: 24 cupcakes
Prep Time: 25 minutes
Bake Time: 19 minutes

INGREDIENTS:

1/2 cup espresso or strong brewed coffee
1 cup unsalted butter
1/2 cup dark chocolate cocoa powder (not regular cocoa powder)
1/2 cup heavy cream
1 teaspoon vanilla

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

2/3 cup sour cream
2 eggs

1 cup milk chocolate pieces


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.  Add the milk chocolate pieces, and mix for another 30 seconds.

8.  Fill the cupcake liners 3/4 full with the batter.  Bake for 19 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

White Chocolate Coconut Cupcake

The cake is moist with the sweetness of white chocolate chips melted into the batter.  The frosting has the tang of cream cheese, coupled with the rich sweetness of melted white chocolate.  A coconut topping finishes off this tasty treat.  A light cake, and yet rich in flavor.  Perfect for the summer.

For recipes, click on the tags to the right:

Little Cakes:  The White Chocolate Cake
Frostings:  White Chocolate Cream Cheese Frosting
Toppings:  Coconut

Coconut

Shredded, sweetened or unsweetened, toasted or not.  Coconut makes a great topping that adds an earthy sweetness to almost any desert.  Sprinkle it liberally on top of any frosting.

White Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 pkg. (8 oz) cream cheese, room temperature
1/4 cup butter, room temperature
6 oz white chocolate pieces melted and slightly cooled
1 teaspoon vanilla extract
4 - 6 cups powdered sugar

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

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

The White Chocolate Cake

Yield:  24 cupcakes
Prep Time: 15 minutes
Bake Time:  18 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 cup white chocolate pieces

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.  Fold the white chocolate pieces into the batter.

3.  Fill cupcake tins 3/4 full and bake for 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Chocolate Lemon Curd Cupcake

This was a fun cupcake by mixing and matching recipes already posted here.  When making the dark chocolate cake, you can delete the cocoa chocolate bars as they are only used as an extra topping for another recipe combination.  Or, you can keep the cocoa chocolate bars, and eat them while you make this cupcake.  Which ever way gives you inspiration.

Drop a tablespoon of batter into the cupcake liner, then a tablespoon of lemon curd, and topped off with another tablespoon of batter.  Bake between 20 - 22 minutes.  The cupcakes might overflow, and if they do, then as soon as you remove them from the oven use a knife and scrape the still hot cakey goodness back onto the top of the cupcakes.

After I finished frosting the cupcakes, I drizzled extra lemon curd on top and then sprinkled extra lemon zest over them.

The finished cupcake is heavy, moist, gooey, with a surprising delicious chocolate-lemon flavor.

For recipes, click on the tags to the right:

Little Cakes:  The Dark Chocolate cake
Fillings: Lemon Curd
Frostings:  Vanilla Cream Cheese Frosting
Toppings:  Lemon Curd

Flourless Chocolate Peanut Butter Chip Cupcake with Peanut Butter Marshmallow Frosting and Milk Chocolate Glaze

The flourless chocolate peanut butter chip cake is dense and fudgy.  It brings together the delightful flavors of chocolate and peanut butter.  The peanut butter marshmallow frosting is light and fluffy in texture with a creamy peanut butter taste.  A milk chocolate dipped glaze is a wonderful touch that enhances this yummy cupcake experience.  This cupcake pairs well with an afternoon espresso.

For recipes, click on the tags to the right:

Little Cakes:  The Flourless Chocolate Peanut Butter Chip cake
Frostings:  Peanut Butter Marshmallow Frosting
Toppings:  Milk Chocolate Glaze

Milk Chocolate Glaze

Yield:  Enough for 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

3 cups milk chocolate chips
5 tablespoons olive oil

1.  In a small sauce pan, heat the chocolate chips and olive oil over low heat, stirring until smooth.

2.  Carefully dip cupcake frosting cone into chocolate coating.  Refrigerate until set.

Peanut Butter Marshmallow Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

1 1/2 cups butter, at room temperature
1 1/2 cups creamy peanut butter
1 (7 oz) jar marshmallow fluff
3 cups powdered sugar
2 teaspoons vanilla


1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

2.  Slowly add in the peanut butter and beat until smooth.  Beat in the marshmallow fluff.

3.  On medium speed, slowly add in the powdered sugar until blended, then add the vanilla, and beat for for another minute.

The Flourless Chocolate Peanut Butter Chip Cake

Yield:  24 cupcakes
Prep Time:  12 minutes
Bake Time:  12 minutes

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt
1 cup peanut butter chips

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.  Fold the peanut butter chips into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 12 minutes.  Allow the cupcakes to cool on a rack.

Guinness Cupcakes with Bailey's Buttercream Frosting

Booze and cupcakes!

The chocolate cupcake is made with Guinness Stout, and then filled with a chocolate Whiskey ganache.  Bailey's Irish cream is mixed into the buttercream frosting.  A drizzle of chocolate Whiskey ganache adds the final touch to this amazing cupcake.  Try this cupcake with a cup of dark coffee, or perhaps with a Guinness, or a shot of Whiskey, or a shot of Bailey's.


For recipes, click on the tags to the right:

Little Cakes:  The Guinness Cake
Fillings:  Whiskey Ganache
Frostings:  Bailey's Buttercream Frosting
Toppings:  Whiskey Ganache

Bailey's Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

1.  Beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

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

3.  On medium-high speed, slowly add the Bailey's and whip for another 2 - 3 minutes until light and fluffy.

Whiskey Ganache Filling

Yield:  Enough for 24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

8 oz bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Whiskey

1.  In a medium heat proof bowl, break up the chocolate into small pieces.

2.  In a small sauce pan, heat the cream to a simmer, and then pour it over the chocolate pieces.  Wait a minute to allow the chocolate to soften, and then stir the mixture until well combined.

3.  Add the butter and whiskey, and stir until well combined.  Allow to cool.

The Guinness Chocolate Cake

Yield:  24 cupcakes
Prep Time:  15 minutes
Bake Time:  19 minutes

INGREDIENTS:

1 cup Guinness Stout
1 cup unsalted butter, at room temperature
3/4 cup unsweetened cocoa powder

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

2 eggs
2/3 cup sour cream

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

2.  Using a medium sauce pan, bring the Guinness and butter to a simmer over medium heat.  Add the cocoa powder and whisk until the mixture is smooth.  Remove from heat and allow to cool slightly.

3.  In a large bowl, whisk together the flour, sugar, baking soda and salt.

4.  In a large mixing bowl, beat the eggs and sour cream on medium speed until combined.  Add the Guinness mixture until combined.  Reduce the speed to low and add the flour mixture until combined.

5.  Divide the batter evenly among the cupcake tins, and bake for about 19 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Flourless Chocolate Cupcake with Chocolate Cream Cheese Frosting

The flourless chocolate cupcake is rich and dense in flavor.  Try adding a complimentary liquor to the batter for a unique taste experience.  The chocolate cream cheese frosting is smooth and almost melts in your mouth.  Experiment with cherries, strawberries, or other fruit toppings to take this cupcake up to a new level of taste.  This cupcake is a perfect match with an afternoon espresso, and is a great taste delight for Valentines day.

For recipes, click on the tags to the right:

Little Cakes:  The Flourless Chocolate Cake
Frostings:  Chocolate Cream Cheese Frosting
Topping:  Dark Cherries

Dark Cherries

Cherries make a great addition to almost any dessert.  They may be purchased canned as a pie filling, preserved such as maraschino cherries, or fresh picked.  Just make sure they are pitted, or pit them yourself.

Chocolate Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1/2 cup unsalted butter at room temperature
1 cup (8 oz) cream cheese at room temperature
6 tablespoons cocoa powder
3 cups powdered sugar
2 teaspoons vanilla extract

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

2.  On low speed, gradually add the cocoa powder, powdered sugar, and vanilla.  Add a little more or less powdered sugar until you reach the desired frosting consistency.

The Flourless Chocolate cake

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

INGREDIENTS:

1 cup butter, chopped into pieces
1 cup semi-sweet chocolate chips
1 1/3 cup brown sugar, packed
6 eggs, beaten
1 1/2 cup unsweetened cocoa powder
1 teaspoon espresso powder
pinch of salt

1.  Preheat oven to 375 degrees F.  Line cupcake tins with paper cups.

2.  Using a medium sauce pan, melt the butter and chocolate on low-medium heat, and whisk until the mixture is smooth.  Or, microwave the butter and chocolate for 30 seconds, whisk, then again for another 30 seconds and whisk until the mixture is smooth.  Transfer the mixture to large mixing bowl.

3.  Whisk in the brown sugar, then eggs, until smooth.

4.  Slowly whisk in the cocoa powder, espresso powder, and salt until well combined.

5.  Fill the cupcake tins 2/3 full, and bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

Gingerbread Cupcake with Cinnamon Brown Sugar Buttercream Frosting

This cupcake was a surprise hit over the holidays.  The cupcake was moist with the wonderful spicy flavor of gingerbread.  The frosting had a creamy cinnamon brown sugar taste.  The brown sugar added a slight texture and hint of sparkle to the frosting.  This cupcake was perfect for breakfast in addition to an after dinner dessert.

For recipes, click on the tags to the right:

Little Cakes:  The Gingerbread Cake
Frostings:  Cinnamon Brown Sugar Buttercream

Cinnamon Brown Sugar Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  5 minutes

INGREDIENTS:

1 cup (8 oz) butter at room temperature
1/2 cup vegetable shortening
2/3 cup dark brown sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon cinnamon extract
4 to 5 cups powdered sugar
1/4 to 1/2 cup heavy whipping cream

1.  Beat the butter and shortening together on med-high speed until light and fluffy.  About 2 - 3 minutes.  Add the brown sugar, salt, vanilla and cinnamon.  Mix until well blended.

2.  On medium speed, slowly add in the powdered sugar 1 cup at a time, until you have a thick gooey mixture.

3.  On high speed, slowly pour in the heavy whipping cream until desired frosting consistency is reached.
 

The Gingerbread Cake

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

INGREDIENTS:

1 cup canola or olive oil
1 cup sugar
1 cup molasses
2 eggs, room temperature and beaten

3 cups flour
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

1 cup boiling water
1 tablespoon baking soda

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

2.  In a large mixing bowl, use the whisk attachment, and combine the oil, sugar, and molasses.  Then add the beaten eggs until well combined.

3.  In a medium bowl, whisk together the flour, ginger, cinnamon, salt and cloves.  Gradually add this mixture into the molasses mixture until well combined.

4.  Boil water, then add baking soda to the boiled water, stir until dissolved, and then whisk into the batter.

5.  Fill the cupcake tins 2/3 full, and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.