Dark Chocolate Peppermint Cupcake

Amazing!  What a treat!  Dark chocolate cupcake yumminess with something extra: dark chocolate morsels.  A liberal helping of peppermint cream cheese frosting drizzled with chocolate ganache and sprinkled with crushed peppermint candies.  Of note, I keep the cupcakes in a plastic bin in the fridge, and after an overnight, the peppermint candy crumbles melted and created a gooey peppermint glaze.  Yum!

For recipes, click on the tags to the right:

Little Cakes: The Brooklyn Blackout cake
Frostings: Peppermint Cream Cheese frosting
Toppings: Chocolate Ganche, Peppermint Candy crumbles

Chocolate Orange Cupcake

This cupcake combines the delicious flavors of chocolate and orange.  The cake is a blend of both flavors, and is then filled with a generous portion of chocolate icing.  The frosting is a swirl of chocolate cream cheese and orange cream cheese.  The combination is a gooey mouth watering dessert that pairs well with a bold coffee.


For recipes, click on the tags to the right:

Little Cakes: The Chocolate Orange Cake
Filling: Chocolate Filling
Frostings: Chocolate Cream Cheese Frosting and Orange Cream Cheese Frosting

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
1 tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon orange extract
4+ cups powdered sugar
Orange Gel coloring

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 orange zest, orange juice, orange extract and powdered sugar.  Add the Orange Gel coloring drop by drop until you achieve the desired orange color. Add a little more or less powdered sugar until you reach the desired frosting consistency.

Chocolate Filling

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  In a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.

2.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

3.  For icing, use a pastry bag and make decorative swirls on each cupcake.

The Chocolate Orange Cake

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

INGREDIENTS




2 1/4 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1 3/4 teaspoons baking soda
1 tablespoon baking powder
3/4 teaspoon salt

1/2 cup buttermilk
3 eggs
1/2 cup fresh brewed coffee
1/2 cup fresh orange juice
1/2 cup sour cream
3/4  cup vegetable oil
1 teaspoon vanilla extract

Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
3 tablespoons unsweetened cocoa powder
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

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

2.  In a large bowl, combine the flour, sugar, baking soda, and salt.  Pour 1/2 of this dry mixture into a large mixing bowl and add the cocoa powder.  Mix on low speed until combined.

3.  In a medium bowl, combine the buttermilk, 1/4 cup vegetable oil, 1 egg, vanilla extract.  Add the wet mixture into the dry ingredients in the large mixing bowl and beat on low speed until well combined.  Slowly add the coffee until just mixed together.

4.  Fill the cupcake tins evenly with this chocolate batter until each tin is about 1/4 - 1/2 full.

5.  Clean and dry the large mixing bowl then add the rest of the dry mixture.  Add 1/2 cup vegetable oil, orange juice, 2 eggs and sour cream.  Mix on medium speed until well combined.  Carefully pour the mixture into the cupcake tins until each tin is about 3/4 full.

6.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.  Do not remove from pan until after filling has been inserted.

7.  For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar, cocoa and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

Chocolate Snack Cake

A homemade spin on the classic brand name cupcake.  These chocolate cupcakes are filled with love, frosted with a layer of chocolate ganache, and decorated with vanilla icing swirls.  Good anytime of the day or night, they pair well with coffee.

For recipes, click on the tags to the right:

Little Cakes: The Snack Cake (includes filling recipe)
Toppings: Chocolate Ganache, Snack Cake Filling or Icing

Snack Cake Filling or Icing

Yield:  36 cupcakes
Prep Time: 5 minutes

INGREDIENTS

1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

1.  In a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy. 

2.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

3.  For icing, use a pastry bag and make decorative swirls on each cupcake.

The Snack Cake

Yield: 36 cupcakes
Prep Time: 15 minutes
Bake Time: 20 minutes

INGREDIENTS

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

2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract

Filling
1/4 cup butter
1/4 cup shortening
2 cups powdered sugar
1 pinch salt
3 tablespoons milk
1 teaspoon vanilla extract

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

2.  In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt.

3.  In a medium bowl, combine the eggs, milk, water, vegetable oil, and vanilla extract.  Add the wet mixture into the dry ingredients and beat on medium speed until well combined.

4.  Fill the cupcake tins 1/2 full, and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.  Do not remove from pan until after filling has been inserted.

5.  For the filling, in a large bowl on medium speed beat the butter and shortening until light and fluffy.  Slowly add the powdered sugar and salt.  Add the milk on tablespoon at a time, then the vanilla, and beat until light and fluffy.  Attach a small pastry tip with a round opening to a pastry bag, and fill the bag with the filling.  Push tip through the top of each cupcake, and fill until you see the cupcake expand.

Lime Coconut Cupcake

Perfect for the hot sweltering summer months, this cupcake combines the tartness of lime with the sweetness of coconut.  The agave nectar add a subtle sweetness to this surprisingly tasty gluten free treat.  Almost like being on a tropical island with a drink...almost.

For recipes, click on the tags to the right:

Little Cakes: Coconut Flour Cake
Frostings: Lime Coconut Frosting
Toppings: Coconut

Lime Coconut Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

1 cup butter, softened
4 cups powdered sugar
2 teaspoons whole or almond milk
2 tablespoons fresh lime juice
2 tablespoons freshly grated lime zest
2 teaspoons vanilla extract
1 teaspoon kosher salt
1/2 cup coconut, shredded

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, milk, lime juice, zest, vanilla, salt and coconut until light and fluffy.   Add more or less powdered sugar if necessary to reach the desired frosting consistency.

The Coconut Flour Cake

Yield: 24 cupcakes
Prep Time: 15 minutes
Bake Time: 20 - 22 minutes

INGREDIENTS:

1 1/2 cups coconut flour
2 teaspoons baking powder
2 teaspoons kosher salt
12 large eggs
1 1/2 cups raw Agave nectar
1 cup coconut oil
6 tablespoons whole or almond milk
2 tablespoons vanilla extract

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

2.  In a large mixing bowl, whisk together the flour, baking powder, and salt.

3.  Whisk in the eggs, one at a time, until blended.  Whisk in the agave nectar, coconut oil, milk and vanilla until well blended and smooth.

4.  Pour the batter evenly into the cupcake tins, and bake for 20 - 22 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Strawberry Cheesecake Cupcake

This was a fun cupcake to make.  It combines the spongy moistness of the White Chocolate cake with a swirl of fresh strawberry preserves.  The frosting is a mix of cream cheese with more strawberry preserves, to give the this cupcake a spongy gooey sticky yumminess reminiscent of strawberry cheesecake.  A fresh strawberry tops it all off.

For recipes, click on the tags to the right:

Little Cakes: White Chocolate Strawberry cake
Frostings: Strawberry Cream Cheese frosting
Toppings:  Strawberries

Strawberries

Strawberries, picked fresh from the garden...or found in your local grocery store.  Mmmmm.

Strawberry Cream Cheese Frosting

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

2 8 oz packages of cream cheese
8 oz strawberry preserves
1 tablespoon vanilla extract
6 cups powdered sugar

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

2.  On low speed, add in the vanilla and then 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 Strawberry 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 sour cream
1 tablespoon vanilla extract

1 cup white chocolate pieces



8 oz strawberry preserves

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, to each add a 1/2 teaspoon of strawberry preserves and swirl.  Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

Ecuadorian Hot Chocolate Cupcake with Vanilla and Chocolate Buttercream Frosting

Inspired from an Ecuadorian hot chocolate drink recipe.  This cupcake combines the sweet taste of milk chocolate along with the bittersweet taste of dark chocolate and cinnamon.  The fusion of chocolate and cream cheese add a rich flavor to this tasty morsel.  Best served with espresso or a cup of black coffee.

For recipes, click on the tags to the right:

Little Cakes: The Ecuadorian Hot Chocolate Cake
Frostings: Chocolate Buttercream, and Vanilla Buttercream Frostings

Chocolate Raspberry Blackout Cupcakes with Ganache Frosting

Wicked, evil, fun is one way to describe these addictive treats.  The chocolate cake is made with Dutch cocoa powder and infused with raspberry preserves and white chocolate pieces.  The cake is moist, rich, chocolatey and tart.  The ganache frosting is topped with a spoon full of raspberry preserves, a fresh raspberry, and a chocolate ganache drizzle.  Perfect anytime of the day, and pairs quite well with coffee, white or red wine.

  For recipes, click on the tags to the right:

Little Cakes: Chocolate Raspberry Blackout Cake
Frostings: Chocolate Ganache Frosting
Toppings:  Chocolate Ganache (see Chocolate Ganache Frosting), Fresh Raspberries

Chocolate Ganache Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

3/4 cup whole milk, or soy creamer if vegan
6 tablespoons unsalted butter
10 oz semisweet chocolate pieces

5 cups powdered sugar
1 tablespoon vanilla extract

1.  In a medium saucepan over medium heat, bring the milk to a low boil.  Add the butter until melted, then remove from heat.

2.  Stir in the chocolate pieces until well combined and smooth.

3.  Allow ganache to cool for about an hour.

4.  In a large mixing bowl, on medium speed, add 1/2 of the ganache, vanilla extract, and gradually add the powdered sugar.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

5.  Drizzle the rest of the ganache over the frosted cupcakes.

Chocolate Raspberry Blackout Cake

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

 INGREDIENTS:

1 1/2 cups flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 tablespoon baking powder

1 1/2 cups whole milk or plain soy milk if vegan
1/2 cup canola oil
10 oz jar of raspberry preserves (save 1/2 for later use)
2 teaspoons vanilla extract
1 1/4 cups sugar
1 cup white chocolate pieces

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

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

3.  In a large bowl, combine the milk, oil, 1/2 of the preserves, vanilla, and sugar.  Stir together until well blended.  Gradually add the dry ingredients until everything is well combined.  Fold in the white chocolate pieces.

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

Ecuadorian Hot Chocolate Cake

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

 INGREDIENTS:

1  (8 oz) package of cream cheese softened
1 egg
1/3 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup Ecuadorian 70% cocoa pieces

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
Dark cocoa cane sugar

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, cinnamon, and salt until light and fluffy.  Stir in the cocoa pieces, 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.  Sprinkle some dark cocoa cane sugar on top of each cupcake.  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.

Chocolate Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
6 tablespoons cocoa powder
5 cups powdered sugar
2 teaspoons vanilla extract

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

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

Vanilla Buttercream Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

2 cups unsalted butter, at room temperature
5 cups powdered sugar
2 teaspoons vanilla extract

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 and vanilla.  Add more or less powdered sugar if necessary to reach the desired frosting consistency.

Brooklyn Blackout Cupcake with Chocolate Fudge Frosting

The original Blackout Cake was made by Ebinger's Bakery, which opened its doors on Flatbush Avenue in 1898.  Unfortunately financial instability ultimately caused the bakery to go bankrupt, and in 1972 Ebinger's and their famous Blackout Cake went away.  Since then, others have tried to market their own versions of the cake, often using cake mixes and pudding mixes as part of their ingredients.  None of these seems to have recaptured the magic of the original Blackout Cake.  Look for recipes that speak to these cupcakes being made entirely from scratch.  This recipe creates a dark chocolate cupcake, filled with chocolate pudding, with a helping of chocolate fudge frosting and a sprinkling of cupcake crumbs on top.  Be warned, you might need a fork to tackle this messy chocolatey fantasy.  Take it up another notch and add a dollop of homemade whipping cream on top.

 For recipes, click on the tags to the right:

Little Cakes: The Brooklyn Blackout Cake
Fillings:  Chocolate Pudding
Frostings: Chocolate Fudge Frosting

Chocolate Fudge Frosting

Yield:  24 cupcakes
Prep Time:  10 minutes

INGREDIENTS:

4.5 ounces unsweetened chocolate pieces
4.5 ounces bittersweet chocolate pieces
1 1/2 cups unsalted butter, room temperature
4 cups powdered sugar
1 tablespoon vanilla extract

1.   Add the chocolate pieces into a medium sauce pan.

2.  Place this medium sauce pan into a larger sauce pan filled half way with water, over medium heat.  Whisk the chocolate together until it has completed melted.  Remove from heat and allow to cool until warm.

3.   In a large mixing bowl, beat the butter on med-high speed until light and fluffy.  About 2 - 3 minutes.

4.   On low speed, gradually add the powdered sugar to the whipped butter.  Add the vanilla, then slowly add the melted chocolate.  If the frosting is too thick, add a little milk or buttermilk to loosen it up. Beat on high speed for 1 minute.  Use the frosting immediately.

The Brooklyn Blackout Cake

Yield:  24+ cupcakes
Prep Time:  15 minutes
Bake Time:  25 - 30 minutes

INGREDIENTS:

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

2 large eggs
1 large egg yolk
1 cup buttermilk
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 cup hot brewed coffee

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


2.  In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  Whisk in the sugar, and set aside.


3.  In a large mixing bowl on low - medium speed, whisk together the eggs, egg yolk, buttermilk, melted butter, and vanilla extract.


4.  On low speed, slowly add in the dry ingredients.  Stopping to scrape the sides of the bowl once.  Whisk until well blended.  Add the coffee and whisk for another minute until well blended.

5.  Fill the cupcake tins 2/3 full, and bake for about 25 - 30 minutes, or until a toothpick inserted into the center comes out clean.  Allow the cupcakes to cool on a rack.

If making Brooklyn Blackout Cupcakes, set aside 2 cupcakes to use as crumble topping later on.  Core out a small section in the center of the rest of the cupcakes, add chocolate pudding filling, then pop the core back in.

Chocolate Pudding Filling

Yield:  Enough for 24 cupcakes
Prep Time:  15 minutes

INGREDIENTS:

4 large egg yolks
2/3 cup sugar
2 tablespoons + 1/2 teaspoon cornstarch
1/8 teaspoon salt
1 cup water
2/3 cup heavy cream
3 ounces bittersweet chocolate pieces
1 tablespoon butter, unsalted
1 teaspoon vanilla extract

1.  In a large mixing bowl on low - medium speed, whisk together the egg yolks, sugar, cornstarch and salt for about a minute.

2.  In a medium saucepan over medium heat, combine the water and cream and bring to a boil.  Remove the pan from the heat and whisk about 1/2 of the cream mixture into the yolk mixture.  Whisk this mixture back into the remaining cream mixture, whisking constantly until this mixture comes to a boil.  Continue to boil, whisking for another minute.  Remove from heat and whisk in the chocolate pieces and butter until completely melted.

3.  Pour the mixture through a fine mesh sieve into a medium size bowl.  Stir in the vanilla.  Cover the surface of the pudding with plastic wrap, and refrigerate for at least 2 hours, until chilled.