Cranberry Cream Cheese Cupcakes

I first made these cranberry cream cheese cupcakes last year when I was testing out cupcake flavors for Thanksgiving. Out of all the flavor combinations that I tried, cranberry + cream cheese was my favorite, although sweet potato + marshmallow was a close second. These cranberry cream cheese cupcakes were also one of my dad's favorite cupcakes from last year. This past weekend we celebrated my dad's birthday and I wanted to make his something special. I remembered that he loved these cupcakes and immediately got started on making them again. Instead of trying something new, sometimes it is best to go the safe route and make something that I already knew he would enjoy.

I love this combination because the sweet cream cheese frosting, which has a slight maple flavor, is the perfect complement to the tart cranberries in the cupcakes. You could leave out the maple syrup all together, but I love the extra sweetness that it provides. Happy birthday to my amazing dad- I love you!

Cranberry Cream Cheese Cupcakes

Recipe adapted from Krissy's Creations (cupcake originally adapted from Confessions of a Foodie Bride, frosting from Annie Eats, who adapted it from Confections of a Foodie Bride)

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

8 ounces cream cheese, at room temperature

2 cups sugar

3 eggs

1/4 tsp almond extract

1 1/2 tsp vanilla

2 1/2 cups cake flour

1 tsp salt

1 tsp baking powder

1/2 cup whole milk

2 cups fresh cranberries, tossed in 1/2 tbsp flour

Frosting:

16 ounces cream cheese, at room temperature

1/2 cup (1 stick) unsalted butter, at room temperature

2 cups powdered sugar

2 tsp vanilla

2 tbsp pure maple syrup

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a stand mixer, beat the butter and cream cheese until light and creamy, about 3-4 minutes. Add the sugar and continue to beat until fully combined. Add the eggs, one at a time, followed by the almond extract and vanilla extract. Mix until fully incorporated after each addition.

In a medium bowl, whisk together the cake flour, salt and baking powder. With the mixer on low speed, slowly add the flour mixture in 3 additions, alternating with the milk. Mix until just combined.

In a small bowl, toss cranberries with 1 tablespoon of flour. Turn off the mixer and add the cranberries to the bowl. Using a spatula, mix until fully incorporated into the batter. 

Fill each cupcake liner about 3/4 full. Bake for 25-35 minutes or until an inserted toothpick comes out clean.  Let the cupcakes cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely. 

Frosting:

In a stand mixer fitted the whisk attachment, beat the cream cheese and butter until light and fluffy, about 3-4 minutes. 

Slowly add the powdered sugar to the bowl and continue to mix until incorporated. Finally add the vanilla and maple syrup and mix until frosting is smooth and reaches your desired consistency. Pipe frosting onto cooled cupcakes.

Pumpkin Pie Poptart Cupcakes

One year ago I hit submit and published my first post on Spoonful of Flour. Naturally I shared a pumpkin recipe- those Pumpkin Spice Donuts continue to be one of my favorite recipes, as well as one of  the most popular posts on my blog.  At the time, I knew very little about blogging, social media and food photography. Sometimes I still don't think I know very much. But I love to bake and created this blog as a creative outlet for my hobby. 102 posts later, thank you for reading and following along with my kitchen adventures!

For today's post, I thought I would go back and recreate one of the first recipes I made for my blog. I was so excited to share these Pumpkin Pie Poptart Cupcakes last fall- aren't they cute? I  took one of my favorite vanilla cupcake recipes and added some warm fall spices to the batter. I then dipped the cupcakes in glaze, waited for the glaze to set, and then topped them with a simple pumpkin buttercream. Finally I added a piece of pumpkin pie poptart to the top of each cupcake- the best part! Seriously, the pumpkin pie poptarts are amazing- try looking for them at your local Target or Walmart. Hope you enjoy this recipe from deep down in my blog archives!

Pumpkin Pie Poptart Cupcakes
Cupcake recipe adapted from Martha Stewart, Frosting recipe adapted from this recipe and this recipe from Your Cup of Cake
Yield: 24 Cupcakes

For the Cupcakes:
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs
2 tbsp vanilla extract
1 1/4 cups buttermilk

For the Glaze:
1 1/4 cups powdered sugar
2-3 tbsp hot water

For the Frosting:
2 sticks butter, unsalted
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla
3-4 cups powdered sugar
2 tbsp pumpkin

Pumpkin Pie Poptarts for decoration

For the Cupcakes:
Preheat oven to 350 degrees F. Line two muffin pans with cupcake liners and set aside.

In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, ground nutmeg and ground ginger. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and creamy, about 3-4 minutes. Add the eggs, one at a time, mixing until fully incorporated after each addition. Alternate between adding the flour mixture and the buttermilk in batches, beginning and ending with the flour. Mix until just combine and scrape down the sides of the bowl as necessary.

Fill cupcake liners 3/4 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For the Glaze:
Combined the powdered sugar and water in a small bowl. Mix with a fork until glaze reaches your desired consistency. Dip cooled cupcakes into the glaze mixture.

For the Frosting:
In the bowl of a stand mixer, beat the butter until smooth and creamy, about 3-4 minutes. Add the spices and vanilla, continuing to mix until incorporated.

Slowly add the powdered sugar until the frosting reaches your desired consistency. Finally add the pumpkin and continue to mix until combined. If frosting becomes too thin at this point, add more powdered sugar.

Frost cooled cupcakes and add Poptarts for decoration.

Peanut Butter Oreo Cupcakes

Happy Tuesday! I hope you all enjoyed a nice Labor Day weekend. Aren't long weekends the best? At least until they come to an end. I spent with the weekend in Vermont with three of my very best friends from high school. I don't see them very often so we always make the most of our time together and have tons of fun. And I always leave them wishing that they would move back to Boston. Maybe someday. Anyways, we did a lot of touristy things, like visiting the Ben and Jerry's Ice Cream factory and the Cabot Cheese store. I will share some of the highlights of the trip in an upcoming blog post. 

For now I will just tell you about these Peanut Butter Oreo Cupcakes. A few weeks ago I was in Chicago and sampled a good number of cupcakes throughout the trip. Out of all of the cupcakes that I sampled, my favorite flavors were peanut butter and Oreo. This should really come as no surprise- I have never tried a peanut butter or Oreo dessert that I haven't liked. On my way home from Chicago, I decided to combine these two flavors and make one amazing cupcake. These Peanut Butter Oreo Cupcakes turned out even better than I imagined. The cupcakes themselves are light and full of peanut butter flavor. They are then topped with a creamy Oreo buttercream and garnished with mini Oreos. I am already thinking about other desserts I can make with this combination of flavors!

Peanut Butter Oreo Cupcakes
Cupcake recipe adapted from Martha Stewart's Cupcakes, Frosting recipe from Your Cup of Cake

1 3/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
1 1/3 cups granulated sugar
2/3 cup creamy peanut butter
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup buttermilk

For the frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
8 oz cream cheese, at room temperature
4-5 cups powdered sugar
2 tsp vanilla extract
1/2 cup oreos, finely crushed

To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.  In the bowl of an electric mixer, combine the butter and sugar. Beat until light and creamy, about 3-4 minutes. Add the peanut butter and mix until just combined. Add the eggs, one at a time, mixing until fully incorporated after each addition. Scrape down the sides of the bowl as necessary. Add the sour cream. With the mixer on low speed, add half of the dry ingredients and mix until just combined. Add the buttermilk and then the remaining dry ingredients, mixing until combined after each addition.

Divide the batter between the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling, prepare the frosting. In the bowl of an electric mixer, combine the butter and cream cheese. Beat until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar and vanilla. Mix until the frosting reaches your desired consistency, about 3-4 more minutes. Gently stir in the crushed Oreos. Pipe frosting onto fully cooled cupcakes and garnish with additional Oreos.

Chocolate Covered Strawberry Cupcakes

Happy Monday! Hope you all had a nice and relaxing weekend. My boyfriend and I spent most of the weekend dog-sitting at my parents' house. Luckily Remy was pretty well-behaved and did not spend the night barking as she has during previous stays. Side note- Remy always hides behind the toilet whenever my boyfriend is around. It is pretty hilarious, especially since my boyfriend really likes Remy. Anyways, being at my parents' house was also the perfect excuse to make a mess in a kitchen other than my own. I am really good at making messes when I bake. 

The idea of make these Chocolate Covered Strawberry Cupcakes has been in my head for a really long time now. I could not stop thinking about them so this past weekend I  finally made them happen.  The cupcakes themselves have fresh strawberries in the batter, are dipped in rich chocolate ganache and   are  topped with a silky smooth strawberry Swiss meringue buttercream. Sounds pretty amazing right? If the frosting does not come together right away, just be patient. It might take quite a bit of time for the frosting to become thick and smooth. Do not give up! Finally, I topped these cupcakes with more fresh strawberries dipped in the extra chocolate ganache. Enjoy!

Chocolate Covered Strawberry Cupcakes
Cupcake and frosting recipes from Martha Stewart's Cupcakes, Ganache recipe from Georgetown Cupcakes

2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tbsp baking powder
1 tsp salt
2 sticks (1 cup) unsalted butter, at room temperature
2 1/4 cups granulated sugar
1 1/2 tsp vanilla extract
3 large eggs + 1 large egg white
1 cup milk
2 1/2 fresh strawberries, finely chopped

Frosting:
1 1/2 cups fresh strawberries, rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cup granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature

Ganache:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream

Fresh strawberries, halved, for garnish

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners and set aside. In a large bowl, whisk together the all-purpose flour, cake flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, combine the butter, granulated sugar, and vanilla extract. With the mixer on medium-high speed, beat until light and fluffy, about 3 minutes. Add the eggs and egg white, one at at time, beating until well incorporated after each addition. Scrape down the sides of the bowl as necessary. With the mixer on low speed, slowly add the dry ingredients in two additions alternating with the milk, mixing until just incorporated after each addition. Turn off the mixer and gently fold in the strawberries with a rubber spatula.

Divide the cupcake batter between the paper liners, filling each about 3/4 full. Bake for about 25-28 minutes or until an inserted toothpick comes out lean. Rotate the pans halfway through baking. Allow to cool for a few minutes in the pans before transferring to a wire rack to cool completely.

To make the frosting, place the strawberries in a blender and puree until completely smooth. In a heatproof bowl set over a pot of simmering water, combine the egg whites and sugar. Heat the mixture until it reaches 160 degrees F, whisking frequently. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until it has cooled completely and stiff peaks form, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, mixing until incorporated after each addition. If the frosting is curdled, continue to beat on medium-high speed until thick and smooth, about 3-5 minutes more. Add the strawberry puree and mix until fully combined. Scrape down the sides of the bowl as necessary.

To make the ganache, combine the chocolate chips and heavy creamy in a large heat-proof bowl set above a pot of simmering water. Allow the chocolate chips to melt completely, whisking constantly as they melt. Once melted and completely smooth, remove the bowl from the heat and allow to cool for 2-3 minutes.

To assemble, take cooled cupcakes and dip into the bowl of chocolate ganache one at a time, allowing any excess to drip off. Return the cupcakes to the wire rack and allow the ganache to set. Once the glaze is set, frost the cupcakes as desired. Garnish with fresh strawberries dipped in any extra ganache.

Dark Chocolate Cupcakes with Raspberry Buttercream

As I mentioned earlier in the week, I don't make or eat a lot of fruity cupcakes. I like them, but the chocoholic in me almost always goes for something else- like a Dark Chocolate Peanut Butter Cupcake or a Dark Chocolate Cupcake with Nutella Buttercream. However, an abundance of fresh berries persuaded me to try something new and these Dark Chocolate Cupcakes with Raspberry Buttercream were an immediate hit.

I made these cupcakes for a surprise bridal luncheon for my boss who is getting married this weekend. I thought the bright pink color of the buttercream was perfect for the occasion. At the end of our lunch, the waiter passed out these cupcakes, which were placed in plastic cups and wrapped in plastic bags tied with ribbon. On top of each cupcake was a little heart topper that said "I Do". However, I also think it would be fun to garnish them with fresh raspberries. The buttercream was perfectly sweet and was a nice compliment to the dark chocolate cupcakes. Enjoy!

Dark Chocolate Cupcakes with Raspberry Buttercream
Cupcake recipe adapted from Martha Stewart, Buttercream adapted from Two Peas and Their Pod

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder, unsweetened
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs, at room temperature
3/4 cup warm water
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract

Frosting:
1 1/2 cups (3 sticks) unsalted butter, at room temperature
4 cups powdered sugar
2 cups fresh raspberries
1 tsp vanilla

Preheat the oven to 350 degrees F. Line muffin tins with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Mix until fully incorporated and smooth.

Fill each muffin tin about 2/3 full. Bake for approximately 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, prepare the frosting. In a food processor or blender, puree the raspberries. Pour the mixture through a fine sieve to remove any seeds. Beat the butter, raspberry puree and 2 cups powdered sugar in the bowl of a stand mixer fitted with the paddle attachment until light and creamy, about 3-4 minutes. With the mixer on low speed, add the remaining powdered sugar and vanilla. Mix until light and fluffy. Frost cooled cupcakes.

Lucky Charms Cupcakes

The idea to make these cupcakes has been in my head for a long time. Once I get an idea, I can't stop thinking about it. So this past weekend I finally got into the kitchen and made Lucky Charms Cupcakes. Although I never really liked Lucky Charms growing up, I knew I could transform them into a cute and tasty cupcake. For the frosting, it was a no-brainer. I had to go with a marshmallow frosting.  I went back and forth on the cupcake base and ultimately settled on a funfetti cake. Funfetti is one of my all-time favorite flavors and I thought its colorful appearance went well with the theme. The funfetti cupcakes themselves are perfectly light and airy with the addition of six egg whites in the batter. I know that I will make this recipe over and over again- I think it would also be really good with vanilla or strawberry buttercream. Finally I topped the cupcakes with Lucky Charms. Just one note- the Lucky Charms were a little soggy and started to melt the next day. If you plan to make these cupcakes in advance, I suggest waiting to add the Lucky Charms until just before serving them.

I think these cupcakes would be especially good for a child's birthday party. But whatever the occasion, these cupcakes are magically delicious!

Lucky Charms Cupcakes

Cupcakes from Annie's Eats,  Frosting from Martha Stewart
Yield: 24 Cupcakes

1 cup whole milk, divided

6 large egg whites

1 tbsp vanilla extract

1/4 tsp almond extract

2 3/4 cups cake flour 

1 1/2 cups granulated sugar

1 tbsp + 1 tsp baking powder

3/4 tsp salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup multi-colored sprinkles

Frosting:

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

2 cups powdered sugar

7 1/2 oz marshmallow fluff

2 tsp vanilla extract

Preheat oven to 350 degrees F. Line two muffin pans with paper liners and set aside. 

In a liquid measuring cup, combined 1/4 cup of the whole milk, egg whites, vanilla extract and almond extract. Whisk until combined. 

In a stand mixer, combine the cake flour, granulated sugar, baking powder and salt. Mix on low speed for about 30 seconds. Add the butter and continue to mix on low speed until the mixture resembles wet sand. Add the remaining 3/4 cup whole milk. Increase the speed of the mixer and beat for an additional 1-2 minutes. With the mixer now on low speed, add the egg white mixture in three addition, mixing for at least 20 seconds after each addition. Scrape down the sides of the bowl as necessary. Add the sprinkles and gently mix with a rubber spatula.

Divide the batter between the prepared muffin tins. Bake for approximately 18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely. 

While the cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix until fully incorporated. Add the marshmallow fluff and vanilla extract. Beat until light and fluffy, another 1-2 minutes. 

Pipe frosting on cooled cupcakes. Garnish with Lucky Charms.

Cherry Almond Vanilla Cupcakes

The combination of Father's Day and my cousin Erin's Confirmation created the perfect excuse to make cupcakes this past weekend. Not that I won't bake cupcakes any other day, but I can never pass up the opportunity to bake them for a party. Especially when there will be a bunch of kids at the party, cupcakes are guaranteed to be a crowd-pleaser. I made two different cupcakes for the party- these Cherry Almond Vanilla cupcakes and another recipes I am excited to share later this week. 

I came across this recipe in a special edition magazine released by Better Homes and Garden a few months ago and immediately put it on my must-bake list. Aren't they so cute? They might be the cutest cupcakes I have ever made. I love that the cherries make both the cupcake batter and the frosting a pretty pink color. There is also no shortage of cherry flavor. There is even a hidden cherry baked in to the middle of each cupcake- so fun! My family loved the Cherry Almond Vanilla Cupcakes and I am sure yours will too. 

Cherry Almond Vanilla Cupcakes

Recipe adapted from Better Homes and Garden 
Yield: 24 Cupcakes

1/2 cup (1 stick) unsalted butter, at room temperature

4 large egg whites

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

3/4 cup buttermilk

1/3 cup maraschino cherry juice

1 1/2 cups granulated sugar

1 tsp vanilla

1/2 tsp almond extract

12 maraschino cherries, halved

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

3 cups powdered sugar

3 tbsp maraschino cherry juice

1/2 tsp almond extract

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside. In a large bowl, whisk together the flour, baking powder, salt and baking powder. Set aside. In a liquid measuring cup, combine the buttermilk and maraschino cherry juice. Set aside.

In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. Add the sugar, vanilla extract and almond extract. Beat until combined. Add the egg whites one at a time, mixing until combined after each addition and scraping down the sides of the bowl as necessary. Alternatively add the flour mixture and buttermilk mixture. Beat until just combined.

Spoon batter into the prepared muffin tins. Press a cherry half into each tin. Bake for about 15-18 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.

While cupcakes are cooling, prepare the frosting. In a stand mixer, beat the butter until light and creamy, about 3-4 minutes. With the mixer on low speed, add one cup of the powdered sugar. Beat until combined. Add the maraschino cherry juice and the almond extract. Finally add the remaining powdered sugar, one cup at a time. Beat until light and creamy. Pipe frosting on cooled cupcakes and top with cherries if desired. 

Dark Chocolate Peanut Butter Cupcakes

These cupcakes taste like Reese's Pieces. Does it get any better? I have mentioned my love of chocolate and peanut butter numerous times on the blog. I don't think there could be enough recipes with these two ingredients in my recipe index. My boyfriend, who doesn't like peanut butter and made me frost a few of the cupcakes with vanilla bean frosting, might disagree. But he is crazy. 

These Dark Chocolate Peanut Butter Cupcakes uses one of my very favorite chocolate cupcake base recipes. It is the same recipe I used for my Dark Chocolate Spider Cupcakes with Chocolate Ganache. I love it because it is a one bowl recipe. No mixer required. Anytime a recipe can be made in one bowl, which ultimately means less dishes, the recipe is a winner in my book. But these cupcakes are also moist and flavorful. That is why I keep coming back to this base recipe over and over again. I also love the base I used for my Dark Chocolate Cupcakes with Nutella Buttercream if I have a little more time and am looking for a slightly richer chocolate flavor. You really can't go wrong with either.

Dark Chocolate Peanut Butter Cupcakes
Cupcake recipe adapted from Martha Stewart

Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 cup cocoa powder, unsweetened
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla extract

Frosting:

1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1/2 cup creamy peanut butter
1 tsp vanilla
1/4 tsp salt

Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add the eggs, warm water, buttermilk, vegetable oil and vanilla. Mix until fully incorporated and smooth.

Fill each muffin tin about 2/3 full. Bake for approximately 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a wire rack.

While the cupcakes are cooling, beat the butter using a mixer fitted with a paddle attachment until light and creamy, about 3-4 minutes. With the mixer on low speed, slowly add the powdered sugar. Gradually increase the speed and mix for another 3-4 minutes. Add the peanut butter, vanilla and salt. Beat until fully combined and frosting reaches your desired consistency. Frost fully cooled cupcakes.

Dark Chocolate Cupcakes with Nutella Buttercream

At least a few times per week, I walk by a cupcake truck on my way home from work. There is also a Crumbs Bake Shop just a few blocks away from my office building. Needless to say, I have definitely had my fair share of cupcakes over the past few months. Even though there are plenty of options for purchasing gourmet cupcakes in Boston, I always enjoy, and even prefer, making my own.

Chocolate cupcakes with peanut butter frosting are often my go-to at cupcake shops. When I decided to bake last weekend, I considered testing out that flavor combination myself. Instead, I saw half a jar of Nutella and decided to use that instead. In the end, the Nutella frosting might have been my favorite part of the cupcakes. I often find frostings to be loaded with sugar and way too sweet. This frosting was light, airy and not overly sweet at all. It was the perfect pairing to the rich dark chocolate cupcakes. I highly suggest you use Dutch-process cocoa powder instead of regular unsweeteened cocoa powder for this recipe. It gives these cupcakes a rich chocolate flavor that is just perfect. I generally buy my Dutch-process cocoa powder from King Arthur Flour if you can't find it in stores. 

Dark Chocolate Cupcakes with Nutella Buttercream

Cupcake recipe from Annie's Eats, Nutella Buttercream recipe adapted from Handle the Heat

Cupcakes:

1/2 cup plus 1 tbsp Dutch-process cocoa powder

1/2 cup plus 1 tbsp hot water

2 1/4 cup all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) plus 1 tbsp unsalted butter, at room temperature

1 2/3 cups granulated sugar

3 large eggs, at room temperature

1 tbsp vanilla extract

3/4 cup sour cream

Frosting:

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1cup Nutella

2 tsp vanilla extract

2 tbsp milk

2 1/2 cups powdered sugar

Preheat the oven to 350 degrees F. Line two muffin pans with liners and set aside. 

In a small bowl, whisk together the cocoa powder and hot water until smooth. Set aside. In another large bowl, whisk together the flour, baking soda, baking powder and salt. 

Combine the butter and sugar in a medium saucepan set over medium heat. Whisk until the butter has melted and the mixture is smooth. Transfer the mixture to an electric mixer. Beat on low speed until cooled, about 5-6 minutes. Add the eggs, one at a time, mixing until combined after each addition. Add the vanilla and the cocoa mixture. Continuing mixing until fully incorporated. Add the dry ingredients in three additions, alternating with the sour cream. Mix until just combined.

Stop the mixer. Divide the batter between the prepared muffin cups. Bake for about 18-20 minutes or until an inserted toothpick comes out clean. Let the cupcakes cool for a few minutes in the pans before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, start preparing the frosting. In a stand mixer, beat the butter and Nutella  until light and creamy, about 3-4 minutes. Add the vanilla extract and the milk. Mix until combined. With the mixer on low speed, slowly add the powdered sugar.  Eventually increase the speed to medium-high and continue mixing until light and smooth.

Transfer the frosting to a piping bag fitted with a star tip. Frost fully cooled cupcakes.

Sweet Potato Pie Cupcakes

I hope that you all had a wonderful Thanksgiving yesterday! Ours was filled with family fun and delicious food. Earlier in the week I mentioned that I was bringing cupcakes to our Thanksgiving dinner. Cupcakes are certainly not your typical Thanksgiving dessert but I loved the way that these turned out. 

The cupcakes mimic a more traditional sweet potato pie in that they have a graham cracker crust and a sweet marshmallow frosting on top. For a little added sweetness, I sprinkled some of the cupcakes with chopped pecans and cinnamon, but of course that is just optional. These cupcakes are a great alternative to a homemade pie, which takes a lot more time and effort to whip up. 

Do you guys do any shopping on Black Friday? I have never camped outside or waited in any long lines before. I would much rather find some good deals online and do my all my shopping that way.  I do need to get started on my Christmas shopping soon though, it will be here before we know it! 

Sweet Potato Pie Cupcakes
Recipe from How Sweet It Is

Graham Cracker Crust:
2 tbsp unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 tsp sugar

Cupcakes:
1 1/3 cup light brown sugar
1 egg
2 tsp vanilla
1/2 cup (1 stick) unsalted butter, melted and cooled
3/4 cup (6 oz) mashed sweet potato
1 1/4 cup all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup whole milk

Marshmallow Frosting:
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups marshmallow fluff
1 tbsp vanilla
3 cups powdered sugar
1-2 tsp whole milk, if needed

Graham Cracker Crust and Cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.
In a small bowl, mix together the melted butter, graham cracker crumbs and sugar until combined. Evenly distribute the mixture to the bottom of each liner and press down slightly.
In a large bowl, whisk together the egg and brown sugar until fully incorporated. Add the mashed sweet potato and continue to mix.
Add the flour, baking soda, salt, cinnamon and nutmeg, mixing until combined. Finally add the milk and mix until smooth and fully incorporated. Fill each cupcake liner about 3/4 full on top of the graham cracker crust. Bake for 15-17 minutes, or until an inserted toothpick comes out clean. Allow cupcakes to cool completely on a cooling rack before frosting.

Frosting:
In a stand mixer, beat the butter until light and creamy. Add marshmallow fluff and beat for another 2-3 minutes before adding the vanilla.
With the mixer on low speed, slowly add the powdered sugar one cup at a time until fully incorporated. With the mixer on high speed, beat for another 2-3 minutes until frosting is light and reaches your desired consistency. If frosting is too thick, add 1-2 tsp of milk and continue to mix.
Pipe frosting onto cooled cupcakes.

Enjoy :)

Dark Chocolate Spider Cupcakes with Chocolate Ganache

Are you ready for Halloween yet? Only one more week to go. I thought I would share another fun Halloween recipe with you today. How cute are these little spider cupcakes? You can add these spider cupcake stands to the list of things from Target I definitely don't need, but still buy anyway. That list is a lot longer than I care to admit. But I knew I wanted to make spider cupcakes as soon as I saw them so into my shopping cart they went. I also found the candy eyes in the Halloween aisle of Target, but you can also get them at Walmart, Michaels or online. 

Even if you can't find the spider cupcake holders that I used, you can easily use black licorice to construct the spider legs. Then your spiders would be 100% edible! I told you that I love baking Halloween recipes. You really can get so creative during this time of the year. Plus it is the one time of the year when it is acceptable to make food that doesn't look very appetizing. Although I still think these spider cupcakes are really cute, not exactly a spooky dessert :)

Dark Chocolate Spider Cupcakes with Chocolate Ganache

Cupcake recipe adapted from Martha Stewart, Ganache recipe from Georgetown Cupcake

Cupcakes:

1 1/2 cups all-purpose flour 

1 1/2 cups sugar

3/4 cup cocoa powder, unsweetened

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup water

3/4 cup buttermilk

3 tbsp vegetable oil

1 tsp vanilla

For the Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Chocolate Sprinkles and Candy Eyes for decoration

Cupcakes:

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.

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

Add the eggs, water, buttermilk, vegetable oil and vanilla. Mix until fully incorporated and smooth. 

Fill each muffin cup about 2/3 full. Bake for about 20 minutes or until an inserted toothpick comes out clean. 

Allow cupcakes to cool completely on a cooling rack.

Ganache:

Combine heavy cream and chocolate chips in a heat-proof bowl set on top of a pot of barely simmering water. Allow chocolate chips to melt completely, stirring throughout the process. Make sure to keep stirring as you do not want the chocolate to burn. Once melted, remove from heat and allow to cool for 2-3 minutes.

Take cooled cupcakes and dip into the bowl of chocolate ganache one at a time, making sure to completely cover each of the cupcake tops. Return to cooling rack and allow the ganache to set for 2-3 minutes. 

Add chocolate sprinkles to the cupcakes and candy eyes on top. 

Enjoy :)

Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

I can't believe I waited this long to share a cupcake recipe with you. I love cupcakes (see exhibit A) and I especially love baking homemade cupcakes. Decorating is the best part. Sometimes I like to use fondant, but sometimes I just use candy or other food to top my cupcakes. For these pumpkin cupcakes, I kept it simple by adding pumpkin candies on top. You could also use candy corn or your favorite Halloween candy. These pumpkin chocolate chip cupcakes are good on their own, but I love the addition of cream cheese frosting on top. Pumpkin and Cream Cheese are a great combination.  There is even a slight hint of pumpkin in the frosting- yum! 

Despite the threat of rain, we finally got to go apple picking this past weekend. We were a little disappointed by the number of apples on the trees though. Maybe we need to go earlier in the apple season? That being said, I did come home with two bags of apples and am ready to start baking some apple treats. Stay tuned for apple recipes coming up soon!

Pumpkin Chocolate Chip Cupcakes with Pumpkin Cream Cheese Frosting

Recipe from the Boston Globe- October 26, 2011

Cupcakes:

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/4 tsp cinnamon

1/4 tsp ground ginger

1 stick unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

3/4 cup milk

3/4 cup pumpkin puree

1 cup chocolate chips

Pumpkin candies for decoration

Frosting:

1/2 stick unsalted butter, at room temperature

8 ounces cream cheese, at room temperature

1 tbsp pumpkin puree

1/2 tsp vanilla extract

3 cups confectioners' sugar, sifted

For the Cupcakes:

Pre-heat the oven to 450 degrees. Line a standard muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon and ginger.

In a electric mixer, cream the butter and sugar together for about 1 minute. Add the eggs and vanilla and beat for another minute. Scrape down the sides of the bowl before adding in the milk and the pumpkin. Mix until fully combined.

Set the mixer to the lowest speed and add in the flour mixture slowly. Once fully combined, stop the mixer and stir in the chocolate chips by hand. 

Divide the batter evenly between the 12 muffin cups. 

Bake for about 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the cupcakes from the oven and place on a wire rack to cool.

For the Frosting:

In an electric mixer, cream the butter and cream cheese until smooth. Add in the pumpkin and vanilla and beat until fully combined. Slowly add in the sugar until mixture is smooth and creamy. 

Stop the mixer and cover bowl with plastic wrap. Refrigerate for 1 hour before use.

Frost cooled cupcakes and add pumpkin candies for decoration.

Enjoy :)