Samoa Cupcake

It's that time of the year again when those Girls Scouts are out and about selling those wicked cookies.  My favorite are the Samoas.  A shortbread cookie, dipped in chocolate, topped with coconut caramel and chocolate drizzle.  So...I made Samoa cupcakes.  Woo-Hoo!

For recipes, click on the tags to the right:

Little Cakes:  The Shortbread Cake
Frostings: Salted Carmel Frosting
Toppings:  Dark Chocolate Ganache, Caramel Sauce, Toasted Coconut

Toasted Coconut

Yield:  More than enough for 24 cupcakes
Bake Time:  5 - 7 minutes

INGREDIENTS:

2 cups coconut, sweetened

1.  Preheat oven to 325 degrees F.  Line a baking pan with aluminum foil. 

2.  Spread the coconut evenly on the pan.  Bake for 5 minutes, or until the coconut starts to turn a golden brown.  Turn the coconut over and bake for another 2 minutes.  Remove from oven, allow to cool to room temperature.

Dark Chocolate Ganache

Yield:  24 cupcakes
Prep Time: 5 minutes

INGREDIENTS:

2 cups dark chocolate, or bittersweet chocolate pieces
1/2 cup heavy cream

1.  Add chocolate pieces and cream to a medium size microwave safe bowl and heat mixture for two 30 second intervals.  Stir to combine.  Allow to cool slightly.  Dip the tops of cupcakes into the melted mixture, then allow the chocolate to set up and cool on a wire rack.

The Shortbread Cake

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

INGREDIENTS

2 2/3 cups flour
5 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

1/2 cup milk
1/4 cup sour cream

1/2 cup butter, unsalted
1 1/2 cups sugar
1/3 cup olive oil
4 eggs
2 teaspoons vanilla

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

2.  In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt, then set aside.

3. Whisk together the milk and sour cream in a measuring cup.  Set aside.

4.  In a large mixing bowl, whip the butter until light and fluffy.  Slowly add the sugar.  Blend in the olive oil.  Add the eggs one at a time, then add the vanilla.

5.  Add 1/3 of the flour mixture, followed by 1/2 of the milk mixture.  Repeat and finally add the remaining flour mixture.

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

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