Chocolate Zucchini Cupcakes Recipe!

What you'll need

• 2 cups brown sugar

• 1/2 cup (1 stick) butter, melted and cooled slightly
• 1/2 cup vegetable oil
• 3 eggs

• 2 teaspoons vanilla

• 1/2 cup buttermilk

• 2 cups grated unpeeled zucchini
 (around 2 medium zukes)
• 1 cup chocolate chips
 (I used milk chocolate, to the horror of my life partner who likes his chips dark, dark, dark)
• 2 cups flour

• 1 cup unsweetened cocoa powder
• 2 teaspoons kosher salt (or half as much table salt)
• 2 teaspoons baking soda

• 1/4
 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 cup chopped walnuts, toasted at 350 for 5 minutes (optional, of course)
• Powdered sugar for topping (also optional)

Notes: I use a box grater for the zucchini: the food processor is quicker, but the shreds are kind of big and disinclined to melt moistly into the cupcakes.

How to make it

1. Heat the oven to 350ºF, and line 2 12-cup muffin tins with paper liners. Or line only one muffin tin, and grease and flour an 8-inch cake pan.
2. In one bowl, mix together the sugar, butter and oil. Beat in the eggs, one at a time, and beat well after each.
3. Stir in the vanilla, buttermilk, zucchini, and chocolate chips.
4. In another bowl, whisk together all of the dry ingredients, except the walnuts.
5. Pour the wets into the dries, and mix well until combined, adding the walnuts at some point, around halfway through the mixing. You don't want to over-mix the batter, but you don't want to leave hidden pockets of flour either.
6. Now scoop the batter into the cupcake liners, filling each one about 3/4 of the way, then scrape the rest of it into the prepared cake pan, if you're making a cake too. Pop the pans in the center of the oven and set a timer for 25 minutes.
7. When the timer rings, check the cupcakes: your want them just set, with no jiggliness on top, true, but also without an excess of bakedness -- they'll continue to bake a bit as they cool, and you really want these moist; a toothpick should come out with some damp crumbs clinging to it. If they need another minute or two, give it to them. Check the cake at 30 minutes -- mine took 33 minutes for perfect, moist doneness.
8. Cool on a rack and, if you like, sift powdered sugar over them before serving.

Source: http://spoonful.com/recipes/chocolate-zucchini-cupcakes

Mickey and Minnie Stencil Cupcakes Recipe!

What you'll need

• Cupcake frosting (blue and pink)
• 2 disposable pastry bags with wide tips
• Batch of baked cupcakes
• Serrated kitchen knife
• 2 round fondant cutters (1/2 inch wide and 1¼ inch wide)
• Powdered sugar
• Sifter

How to make it

1. Spoon each of the frosting colors into a pastry bag. Set the bags aside for now.
2. Slice the tops off the cupcakes. If the tops are overly round, lightly press down on them to flatten them a bit. Then use the fondant cutters to cut a mouse head-shaped opening in the center of each one, as shown.
3. Dust the cupcake tops with powdered sugar. Then pipe some frosting atop the cupcake bottoms, blue for Mickey and pink for Minnie.
4. Gently set the tops back on the cupcakes, and pipe a little more frosting into the openings.

 

Source: http://spoonful.com/recipes/mickey-and-minnie-stencil-cupcakes

Patriotic 4th of July Cupcake Recipe!

Makes 18 cupcakes

 

Ingredients:

18 1/4 ounces white cake mix
1 cup water (or as indicated on cake mix directions)
1/3 cup oil (or as indicated on cake mix directions)
3 eggs (or as indicated on cake mix directions)
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 (16 ounce) can vanilla frosting
red white and blue candy sprinkles

Directions:

1 Prepare cake mix according to package directions.
 

2 In a small bowl, combine 1 1/3 cups batter with blue food coloring. In another small bowl, combine red food coloring with 1 1/3 cups batter. Leave the remaining batter plain.
 

3 Fill paper-lined muffin tins with 2 tablespoons red batter, 2 tablespoons plain batter, and 2 tablespoons blue batter. Do not swirl batter, leave it layered.
 

4 Bake at 350ºF for 20-24 minutes or until a toothpick inserted in a cupcake comes out clean.
 

5 Cool 10 minutes in pan and then remove cupcakes to a wire rack to cool completely.
 

6 Frost with vanilla frosting and decorate with sprinkles.

Source: http://www.food.com/recipe/patriotic-4th-of-july-cupcakes-126930

Caramel Apple Pie Cupcakes Recipe!

 

Makes 24 cupcakes

 

Ingredients:

3/4 cup butter
1 3/4 cups sugar
2 large eggs
3 teaspoons vanilla extract
2 1/2 teaspoons baking powder
2 1/2 cups all-purpose flour
1 1/4 cups milk

Filling

2 tablespoons butter
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons sugar
3 apples, peeled, cored and diced
1 pinch salt
caramel topping, to taste
whipped cream, for topping

Directions:

1 Preheat oven to 375 degrees.
 

2 Make the cupcake batter. In a large bowl, cream together the butter and sugar. Add the eggs one at a time. Stir in the vanilla and baking powder.
 

3 Add the flour and milk in batches, starting with flour and ending with flour. Stir until the batter is smooth and silky.
 

4 Fill paper-lined muffin tins with the batter 3/4 full.
 

5 Bake for 18 to 20 minutes. Allow to cool completely before decorating.
 

6 While the cupcakes are cooling, make the apple pie filling. Heat the butter in a large skillet over medium-high heat. Stir in the cinnamon, nutmeg and sugar. Cook until the mixture begins to bubble, about 1 minute.
 

7 Lower the heat to medium. Stir in the apples and salt. Cook and stir occasionally until the apples are tender, about 10 minutes. Remove from the heat and cool.
 

8 Assemble the cupcakes. Using a paring knife, cut out the middle of each cupcake using the coning method.
 

9 Spoon the apple mixture into each cupcake and drizzle caramel over all.
 

10 Top with whipped cream and decorate.
 

11 Enjoy!

Source: http://www.food.com/recipe/caramel-apple-pie-cupcakes-481765

Meringue Cupcakes with Nutella and Strawberries Recipe!

Ingredients

• Baking spray
• 8 large egg whites, at room temperature
• 1 teaspoon white vinegar
• 1/4 teaspoon salt
• 2 cups sugar
• 2 teaspoons cornstarch
• 2 teaspoons pure vanilla extract
• 3/4 cup Nutella
• 24 strawberries, hulled and sliced

Procedures

1. Adjust oven rack to middle position and preheat oven to 200°F. Spray a 12-cup muffin tin with baking spray, then line tin with cupcake liners and once again lightly spray tin with baking spray, making sure to coat surface of tin.
   
   
2. Beat whites, vinegar, and salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine sugar and cornstarch and, with mixer running, add to bowl 1 tablespoon at a time.
   
   
3. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
   
   
4. Transfer mixture to a pastry bag or large zipper-lock bag fitted with a 1/2-inch star or plain pastry tip. Pipe meringue in a circular motion, pressing tip into meringue as it pipes out, into prepared tin, mounding meringue about 1-inch above edge.
   
   
5. Bake cupcakes until firm and dry, about 1 1/2 hours, then, shut oven off and prop door open. Allow cupcakes to sit in oven an additional 1 hour.
   
   
6. Gently remove cupcakes from tins and, with a serrated knife, gently cut off tops at the point where the cupcake liner meets with the cupcake top’s base.
   
   
7. Fill each cupcake with 2 tablespoons Nutella and 2 sliced strawberries. If desired, serve with whipped cream or vanilla ice cream.
   
   Source: http://www.seriouseats.com/recipes/2012/04/meringue-cupcakes-strawberry-nutella-recipe.html

Ice Cream Sundae Cupcakes Recipe!

 

Makes 10 cupcakes

 

Ingredients:

Units: US | Metric

10 chocolate cupcakes
1 pint vanilla ice cream
1 batch whipped cream frosting
1 package gluten free candy sprinkles
10 frozen cherries

Directions:

1 Place cupcakes on a large plate or platter.
 

2 Place one scoop of ice cream on top of each cupcake.
 

3 Spoon Whipped Cream Frosting onto ice cream.
 

4 Top with gluten free sprinkles and finish with a cherry.
 

5 Serve.

Source: http://www.food.com/recipe/ice-cream-sundae-cupcakes-427573

Tres Leches Coconut Cupcakes With Dulce De Leche Buttercream Recipe!

Makes 14 to 16 cupckaes

 

Ingredients:

1/4 cup shortening
1/2 cup unsalted butter, softened
1 cup sugar
3 eggs, separated
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup evaporated milk
1/2 cup sweetened condensed milk
1/2 cup coconut milk
1 cup lightly toasted flaked coconut (Mounds or Angel Flake brand)

Dulce de Leche Buttercream

1 (14 ounce) can sweetened condensed milk (Eagle brand)
2 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
14 tablespoons unsalted butter, softened to room temperature
1 cup powdered sugar

Directions:

1 Preheat oven to 350 degrees F.
 

2 In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
 

3 In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
 

4 Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
 

5 While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
 

6 For the Buttercream:.
 

7 Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
 

8 Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
 

9 Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
 

10 Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.

Source: http://www.food.com/recipe/tres-leches-coconut-cupcakes-with-dulce-de-leche-buttercream-291342

Cinnamon Toast Cupcakes Recipe!

Makes 20 to 24 cupcakes

 

Ingredients:

1 (18 1/4 ounce) package yellow cake mix
1 (3 1/3 ounce) package vanilla instant pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 large eggs
1 tablespoon ground cinnamon
cooking spray

Directions:

1 Place baking rack in center of oven and preheat to 350ºF.
 

2 Line cupcake pans with liners and spray top of pan with cooking spray.
 

3 Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
 

4 Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
 

5 Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack.
 

6 Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Cinnamon Cream Cheese Frosting) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).

Source: http://www.food.com/recipe/cinnamon-toast-cupcakes-166184

Banana Cream Pie Cupcakes Recipe!

 

Ingredients:

1 1/2 cups blanched almond flour
1 tablespoon arrowroot
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
2 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 -2 very ripe banana (about 3/4 to 1 cup mashed)

Directions:

1 In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
 

2 In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
 

3 Mix wet ingredients into dry.
 

4 Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
 

5 Bake at 350° for 15-18 minutes.
 

6 Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
 

7 Serve.

Source: http://www.food.com/recipe/banana-cream-pie-cupcakes-425150

Red Devil's Food Cupcakes With Mocha Cocoa Frosting Recipe!

 

Makes 18 cupcakes

 

Ingredients:

1/2 cup cocoa or 1/2 cup dutch process cocoa
1 cup boiling water
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla

For Frosting

3 cups confectioners' sugar, sifted
1/2 cup cocoa, sifted
1/3 cup unsalted butter
1/2 teaspoon vanilla
salt, pinch
1/3 cup cold strong coffee, about

Directions:

1 For cake, preheat oven to 350 degrees F.
 

2 Spritz cupcake pans with nonstick baking spray or line with cupcake papers.
 

3 Place cocoa in a small bowl.
 

4 Add water, slowly stirring, until well blended and smooth.
 

5 Set aside until lukewarm.
 

6 In a small bowl, mix flour, baking soda and salt.
 

7 In medium bowl, cream butter and sugar with an electric mixer until fluffy.
 

8 Beat in eggs, one at a time.
 

9 Add the cooled chocolate mixture all at once, add vanilla and stir well.
 

10 Add the flour mixture all at once and stir with a wooden spoon until smooth and patches of white disappear.
 

11 Do not overmix. 

 

12 Using a measuring cup, dip out the batter and place in the cupcake pans; the cupcake pans should be about 3/4 full.
 

13 Bake for 15 minutes or until a cake tester or toothpick comes clean when poked into the cakes.
 

14 When cooled, frost with mocha frosting (recipe below).
 

15 Makes about 18 2 1/2 inch cupcakes.
 

16 For frosting, remove lumps from both sugar and cocoa by placing the measured ingredients into a sieve set over a bowl; push and rub with the back of a spoon or rubber spatula.
 

17 Using an electric mixer, cream the butter until smooth.
 

18 Add the vanilla and salt.
 

19 Add the sugar all at once and mix until almost blended.
 

20 Beat in as much of the coffee as needed to make a smooth, spreadable frosting.
 

21 Makes 1 3/4 cups or enough to frost 18 cupcakes generously.
 

22 Tip: If the cupcakes are going into a lunchbox or picnic basket, cut them in half, sandwich the frosting in the middle and wrap in wax paper or plastic wrap.

Source: http://www.food.com/recipe/red-devils-food-cupcakes-with-mocha-cocoa-frosting-219255

Cappuccino Cupcake Recipe!

Ingredients

• For the Cupcakes:
• 1/2 cup (4 ounces) milk
• 1/3 cup instant espresso
• 1 cup (8 ounces) unsalted butter, room temperature
• 2 cups (about 14 ounces) sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups (about 10 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
•  
• For the Frosting:
• 4 egg whites
• 1 cup (about 7 ounces) sugar, divided
• 1/4 teaspoon white vinegar
• Pinch salt
• 1 1/2 tablespoon nonfat dry milk powder
• 1 teaspoon instant espresso powder

Procedures

1. For the Cupcakes: Combine milk and espresso powder in a small saucepan and heat over medium heat until steaming. Remove from heat, whisk until powder is fully dissolved and set aside to cool.
   
   
2. Place a rack in center of oven and preheat to 350°F. In bowl of stand mixer or in medium mixing bowl with handheld mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating to fully incorporate and scraping bowl often. Beat in vanilla. In a separate bowl, whisk or sift together flour, baking powder and salt, then add to batter alternately with milk mixture, beginning and ending with dry mixture. Scrape bowl thoroughly between additions. Don't panic if batter looks curdled, it will bake up fine. Line muffin tins with cupcake papers and fill each one 2/3 full. Bake for 15 minutes, then turn and bake another 5. A cake tester or paring knife inserted should come out clean. Be careful not to overbake as these cupcakes easily dry out. Allow to cool fully before frosting.
   
   
3. For the Frosting: Combine egg whites, 3/4 cup sugar, vinegar and salt in a medium mixing bowl or stand mixer bowl. Set over simmering water, making sure bowl doesn't touch the water. Whisk occasionally until sugar is melted and egg whites are hot to the touch. While egg whites are heating, whisk milk powder into remaining 1/4 cup sugar. Once egg whites mixture is ready, remove and whip with electric handheld mixer or whip attachment on stand mixer on second highest speed. Once foamy, pour in sugar and milk powder mixture in continuous stream, then whip on highest speed until meringue holds stiff peaks. Remove 1/4 of meringue to a medium mixing bowl and fold in espresso powder. Don't worry about deflating meringue.
   
   
4. To Decorate: Using a butter knife or small offset spatula, spread meringue onto each cupcake. Dip paring knife into espresso meringue and trace a spiral on top of each cupcake, then drag through spiral from outside to center at several points to create a spiderweb pattern. Serve cupcakes immediately or store in a sealed container for up to 3 days at room temperature.
   
   Source: http://www.seriouseats.com/recipes/2013/03/cappuccino-espresso-cupcakes-recipe.html?ref=search

Ultimate Salted Caramel Cupcake Recipe!

Ingredients

• For the Caramel Sauce:
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1 1/2 cups firmly packed dark brown sugar
• 3/4 cup firmly packed light brown sugar
• 3/4 cup whole milk
• 1/4 teaspoon salt
•  
• For the Caramel Cupcakes:
• 1 3/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, softened
• 1 1/2 cups sugar
• 3 large eggs, broken into a small bowl
• 1 teaspoon pure vanilla extract
• 3/4 cup whole milk
•  
• For the Salted Caramel Buttercream:
• 3/4 cup reserved caramel sauce
• 2 cups confectioners’ sugar, sifted through a strainer
• 2 tablespoons unsalted butter, softened
• 2 tablespoons egg substitute, such as Egg Beaters
• 1/4 teaspoon salt
•  
• Topping:
• Coarse-grain salt

Procedures

1. Make the Caramel Sauce: In a large-size saucepan over low heat, melt the butter. Add the dark and light brown sugars, milk, and salt, and bring to a boil. Lower the heat to medium and continue to boil for 2 minutes, watching carefully so the mixture doesn’t bubble over the pot. Remove from the heat and let cool. Reserve 3/4 cup for the caramel buttercream. (You’ll have about 2/3 cup left over. Save the caramel in the refrigerator, reheat gently, and drizzle on top of your favorite ice cream.)
   
   
2. Make the Cupcakes: Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.
   
   
   
3. Place a strainer over a medium-size mixing bowl and sift together the flour, baking powder, and salt. Set aside.
   
   
4. In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl and add the eggs and vanilla, beating until combined. Add the flour mixture and the milk, beating on low speed, just until all the dry ingredients are incorporated, and scraping down the sides of the bowl as needed.
   
   
5. Fill each prepared muffin cup with a rounded 1/3 cup batter, about 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 24 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to a wire rack and let cool 5 to 10 minutes more.
   
   
   
6. Make the Buttercream: In a large-size mixing bowl, with an electric mixer on medium-high speed, beat the reserved caramel, confectioners’ sugar, butter, egg substitute, and salt until thick and creamy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
   
   
   
7. Cupcake Construction: To catch drips, place the cupcakes on the wire cooling rack over a foil-lined rimmed baking sheet. While the cupcakes are still warm, poke each one about 15 times with a skewer and drizzle 1 1/2 tablespoons of the warm caramel over the top of each cupcake. Let them cool completely and then spread the tops of each cupcake with 2 rounded tablespoons of frosting. Lightly sprinkle the tops with the salt. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.
   
   Source: http://www.seriouseats.com/recipes/2011/12/tailgate-cupcakes-salted-caramel-butch-bakery-recipe.html?obref=obinsite

Blackberry Cabernet Cupcake Recipe!

Cupcakes:

1 cup butter

1 cup white sugar

4 eggs

1 tsp vanilla extract

2 tsp baking powder

2 1/4 cups all purpose flour

2 Tbsp Hershey Special Dark cocoa powder

125 mL (1/2 cup) cabernet sauvignon + 2 Tbsp

Preheat oven to 350°F.

In a large bowl, mix butter sugar and eggs until smooth and creamy; add the vanilla and mix well.

In a small bowl, mix baking powder and flour; add to creamed mixture.

Add red wine and mix well, but be carefull not to overmix. Add cocoa powder.

Scoop batter into prepared muffin tins and bake for 15 to 20 minutes or until toothpick comes out clean.

Let cool completely on wire racks.

Brush all of the cupcakes with cabernet. (Uses about 2 Tbsp total)

Frosting:

1 cup blackberries

about 1/2 cup Cabernet

1/2 cup butter

3 cups powdered sugar

milk

Place blackberries and cabernet in small saucepan and bring to a simmer. Reduce until blackberries mash easily and wine is syrupy. Strain, pressing on seeds to extract all the liquid. Blackberry Cabernet sauce should equal a little less than a quarter cup.

Beat butter in mixer until creamy. Alternately add powdered sugar and milk until a semi thick spreading consistency is reached. Add Blackberry Cabernet sauce. The frosting should be a little on the soft side.

Assembly:

Once the cupcakes have completely cooled, frost with the Blackberry Cabernet frosting. Place one firm blackberry in the center of each cupcake. Sift some Hershey Special Dark cocoa onto the cupcakes.

 

Source: http://shazaminthekitchen.blogspot.com/2008/02/red-red-wine.html

Stout Cupcakes with Chocolate Covered Pretzel Recipe!

Ingredients:

For the cupcakes

1 (12-ounce) bottle stout (I used espresso stout)
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
2 teaspoons instant espresso granules dissolved in two teaspoons warm water
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark)
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

For the Ganache

12 ounces good quality semisweet chocolate; chopped
1 cup heavy cream
1 teaspoon pure vanilla extract

Finishing Touches

Chopped chocolate covered pretzel twists
Fine grain sea salt

Directions:

For the cupcakes

1. Preheat the oven to 350°F. Line muffin tin with paper liners or spray with nonstick cooking spray.
2. In a large mixing bowl, combine the stout, milk, vegetable oil, vanilla and espresso.
3. Beat in the eggs, one at a time until thoroughly incorporated. Add in the sour cream and mix until combined.
4. In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the stout mixture. Batter will be thin.
5. Bake for 18-22 minutes, until risen and set in the middle but still soft and tender. Cool completely on wire rack.

For the Ganache

1. Place chocolate in a large heat safe bowl. Set aside.
2. In a medium saucepan, heat heavy cream over medium heat until it just begins to boil. DO NOT walk away from the stove. The cream could boil over and you will be with a big mess to clean up.
3. Immediately pour hot cream over chocolate and let it sit for five minutes.
4. Begin stirring the cream with a wooden spoon or whisk starting in the center of the bowl and working your way outward. As you stir, you will see the cream and chocolate come together. Allow your ganache to cool for 15 minutes and stir in vanilla. Let ganache sit at room temperature for another 3-45 minutes before topping cupcakes.

To decorate cupcakes

Invert the top of the cupcake into the bowl of cooled ganache, use a spoon or offset spatula to spread evenly. Finish cupcakes with chopped chocolate covered pretzels and a tiny pinch of fine grain sea salt.

Source: http://www.mybakingaddiction.com/stout-cupcakes-with-chocolate-covered-pretzels/

Lemon Drop Martini Cupcakes (Vanilla Lemon Cupcakes with Vodka Lemon Frosting) Recipe!

Ingredients
For the vanilla lemon cupcakes
1 cup butter, at room temperature
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
For the vodka lemon frosting
3 tablespoons butter, at room temperature
2 1/4 cups confectioners’ sugar
2 tablespoons lemon juice
3/4 teaspoon vanilla extract
1/4 teaspoon grated lemon peel
1 tablespoon vodka
Directions
Preheat oven to 350F. Line a standard sized muffin pan with liners.
In the mixing bowl of your stand mixer, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill cupcake liners 3/4 full and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
To make the frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and vodka; beat until smooth. Frost cupcakes and garnish.

Source: http://www.cupofsugarpinchofsalt.com/2011/08/16/lemon-drop-martini-cupcakes/

Sparkling Strawberry Champagne Cupcake Recipe!

Sweet Pink Strawberry Champagne Cupcake Recipe

• 1 box Betty Crocker® SuperMoist® strawberry cake mix
• 1 1/4 cups champagne, (I used a Red Sparkling Wine - Cinzano Brachetto d’Acqui) it will compliment the fruity strawberry flavor.
• 1/3 cup vegetable oil
• 3 egg whites

Champagne Frosting

• 1/2 cup butter or margarine, softened
• 4 cups powdered sugar
• 1/4 cup champagne
• 1 teaspoon vanilla
• 4 to 5 drops red food coloring

Garnish

Pink decorator sugar crystals

Edible pink pearls

 

Directions:

• Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, combine dry cake mix and champagne. Add oil, eggs.  Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
• Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar or pearls.

Champagne is a sparkling wine, and while many expensive champagnes are available, this is one time you might choose less expensive champagne. Have the champagne at room temperature when preparing the cake.
For pink decorator sugar crystals, edible pink pearls and decorative cupcake lines, check out Fancy Flours.
This recipe was shared from our sister site: www.BubblyandSweet.com If you love Champagne and desserts, you will love this passion loving site full of Champagne Cocktails and Champagne desserts!

Source: http://thecupcakerecipes.com/?p=597

Peach Bellini Cupcake Recipe!

Peach Bellini Cupcakes (Recipe Source: Sing For Your Supper)

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 1 teaspoon vanilla
• 6 egg whites
• 3 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup champagne or prosecco
• 1/4 cup peach schnapps
• 1 medium peach, peeled and diced

Yield: 24 cupcakes

1. Preheat oven to 350 F.  Line 2 muffin pans with paper liners. In a medium sized bowl whisk flour, baking powder and salt.
2. In a standing bowl mixer with the paddle attachment cream the butter and sugar for 3-5 minutes until light and fluffy. Add the eggs one at a time, scraping the sides of the bowl after each addition.  Beat in the vanilla.
3. In a liquid measuring cup, combine the champagne and peach schnapps.
4. With the mixer on low alternate adding the flour mixture and the champagne/peach schnapps in 3 additions, beginning and ending with the flour mixture. Mix until combined.
5. Gently fold in the diced peaches.
6. Scoop batter into liners and bake for 25-30 minutes or until a toothpick comes out clean.
7. Transfer to a wire rack to cool completely before frosting.

Peach & Champagne Buttercream

• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/4 cup champagne or prosecco
• 1 tablespoon milk
• 1 teaspoon peach schnapps
• 1 teaspoon vanilla
• 2-3 drops red food coloring (for a pretty pink color)
• Pearl Nonpareils (for garnish)

1. Combine the butter and the vanilla in a standing bowl mixer and beat until light and fluffy, 2-3 minutes.
2. Add the powdered sugar to the standing bowl mixer 1 cup a time, with the mixer on low.
3. Combine champagne or prosecco and peach schnapps in a small bowl and add to the mixer after the powdered sugar has been incorporated.
4. Add milk and red food coloring and beat until light and fluffy.
5. Pipe with a large star tip and add nonpareils as a garnish.
6. Enjoy with a peach bellini

Peach Bellini:

• Chilled champagne or prosecco
• Fine sugar
• Peach schnapps
• Fresh peaches, sliced

1. Dip rims of champagne flutes into fine sugar.
2. Pour 1 ounce of peach schnapps into each glass.
3. Fill flute with champagne and garnish with a fresh peach slice.

Source: http://javacupcake.com/2011/05/peach-bellini-cupcakes/

Drunken Sailor Rum Cupcakes with Pineapple Frosting and a Rum Runner Cocktail

Ingredients:

·         3 cups gluten free or regular flour

·         1 1/2 cups granulated sugar

·         1/2 cup packed light brown sugar

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         1 teaspoon xanthan gum if making gluten free

·         1 cup (2 sticks) unsalted butter, room temperature

·         2/3 cup milk

·         1/3 cup gold or dark rum

·         3 eggs

1.      Preheat the oven to 350 degrees.  Place cupcake papers in cupcake pan cavities.

2.      Add all dry ingredients in the bowl of a mixer and mix to combine.

3.      Add butter to dry ingredients and mix to combine.  The mixture will be grainy and not smooth (mixing takes a few minutes only).

4.      In a separate small bowl, whisk together the milk, rum and eggs.  Pour slowly into the mixer on low speed to fully combine.  Once combined mix at medium for 2 minutes until smooth.

5.      Fill cupcake cavities 2/3’s full.  Place into preheated oven on the middle shelf.  Cook for 25 minutes or until tops are golden in color and a toothpick comes out of the center clean.

Yield:  24 cupcakes

PINEAPPLE FROSTING

This frosting has a great pineapple flavor with some texture from the crushed pineapple.  It complements the rum cupcakes beautifully.  The consistency of the frosting is not as thick as a traditional butter cream frosting.

Ingredients:

·         1 ½ sticks (6 ounces) unsalted butter, room temperature

·         3 plus 1/2 cups confectioners/powdered sugar

·         6 tablespoons crushed pineapple, well drained

·         2 tablespoons pineapple juice

·         ¼ lemon, juiced (can be squeezed into the recipe)

1.       Cream butter.

2.      Slowly add sugar to butter, mixing to fully combine.

3.      Place crushed pineapple in a fine mesh strainer and push with a spatula to remove juice.  This step is to ensure the crushed pineapple is not too wet going into the frosting not to produce the amount of juice called for by the recipe.

4.      Add crushed pineapple, pineapple juice and lemon juice.  Mix together on low until combined. 

5.      Add the 1/2 cup powdered sugar and mix to combine.  Mix at low speed to combine and then medium-high for an additional two minutes until it’s smooth.  If you find the frosting is not at a consistency of your choice you can add more powdered sugar to make it loftier though check the flavor as you add more to ensure it still tastes balanced.  It also can be refrigerated before icing cupcakes to firm it up.

RUM RUNNER

Ingredients:

·         1 ounce pineapple juice

·         1 ounce orange juice

·         1 ounce blackberry liqueur

·         1 ounce banana liqueur

·         1 ounce light rum

·         1 ounce dark rum

·         Splash of grenadine

Fill a 16 ounce glass with ice.  Mix all ingredients in a shaker and pour over the ice.  Garnish with an orange slice.

Source: http://www.boulderlocavore.com/2011/08/drunken-sailor-rum-cupcakes-with.html

White Russian Cupcakes Recipe!

White Russian Cupcakes

cupcake recipe adapted from How to Eat a Cupcake, Buttercream recipe from Baked Perfection

makes 12 cupcakes

1 1/4 cups all purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

6 tablespoons butter, softened

1 large egg and 1 egg white

1 teaspoon vanilla extract

1/2 cup milk

1/8 cup Vodka

1/4 cup Kahlua, divided

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a seperate bowl or in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white, one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour mixture in three additions, alternating with the milk in two additions, ending with the flour mixture.

Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean. While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove from pan and cool completely on a wire rack before frosting.

Kahlua Buttercream

recipe from Baked Perfection

1 stick of butter, softened

3 cups powdered sugar

pinch of salt

3 - 4 tablespoons Kahlua

Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

Source: http://www.bakedperfection.com/2011/01/white-russian-cupcakes.html

Southern Comfort Cupcakes Recipe!

Southern Comfort Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla

For the Southern Comfort Buttercream

4 sticks unsalted butter; room temperature
1 tablespoon clear vanilla extract
¼ teaspoon fine sea salt
2 pounds confectioners’ sugar
4 tablespoons Southern Comfort

For the Garnish

1/2 cup semisweet chocolate chips melted and cooled
Southern Comfort Caramel Corn

Directions:

For the cupcakes

1. Preheat oven to 350 degrees F.
2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.
3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.
4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.
5. Bake for 20-25 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.
6. Cool cupcakes thoroughly on a wire rack.

For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract and salt.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, add in the Southern Comfort and mix until light and fluffy. If frosting is too thick, slowly add in a little more Southern Comfort (1 teaspoon at a time) until you reach the desired consistency. Pipe frosting onto cupcakes.

For the garnish

Place melted chocolate into piping bag or plastic storage bag and snip off the tip. Drizzle buttercream with the melted chocolate and top with Southern Comfort Caramel Corn.

Notes:

- I recommend frosting these the day you are serving them. Otherwise, the caramel corn will lose its crunch.
- This recipe can easily be halved if you don't need 24 cupcakes.
- Cupcake Liners from Bake It Pretty.
- Cupcakes were piped using the Giant Round Tip from Bake It Pretty.

Source: http://www.mybakingaddiction.com/southern-comfort-cupcakes-recipe/