Brownie Cupcakes with Marshmallow Frosting

If there are two things I love it's brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S'more or a chocolate covered marshmallow, they just wouldn't be what they are without the chocolate. 
This cupcake took three attempts to get the cupcake base just where I wanted it. I don't like a brownie that's so chocolaty rich I can only eat a bite or two. I also don't like a brownie that has no body to it and it's completely gooey. It's needs some chew and bite to it. Basically I'm more of a traditional, milk chocolate brownie kind of gal. 
Just an fyi these cupcakes aren't a fluffy dome like cupcake. They will likely sink just a bit in the middle once they are removed from the oven, that's supposed to happen. If they don't then it's a sign they are likely over-baked and dry. The marshmallow frosting is delicious toasted but it most definitely doesn't have to be. Toasted or not this frosting reminds me of the soft center of a gooey marshmallow that was slowly roasted over the hot coals of a campfire. It is fluffy, dreamy, bliss in frosting form and it is actually incredibly easy to prepare. The stand mixer does most of the work. Enjoy!

Brownie Cupcakes with Marshmallow Frosting
Yields 12 cupcakes

Ingredients:
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup + 2 Tbsp cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk

Marshmallow Frosting:
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick). 
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.

For the Marshmallow Frosting:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water.  Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

Recipe Source: Brownie Cupcakes - Cooking Classy, Marshmallow Frosting - Martha Stewart

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Cannoli Cupcakes

All the deliciousness of a cannoli without the frying mess!? Yes indeed. These cupcakes are complete and utter bliss! I have a total weakness for cannolis so I was so excited to see they come in cupcake form. I love all things pastry and all things cupcake and these are the best of both worlds combined into one decadent, out of this world dessert. These are deliciously indulgent and perfectly dainty. They are fancy enough that I felt it was an occasion worth getting out my Grandmother's fine china set, sipping milk out of a tea cup and gently using a fork as if I were a Queen. That is until after one bite, I quickly forgot that fancy mannered moment and rather wanted to drop my fork and shove the entire cupcake in mouth and devour all of it in it's entirety without leaving a smidgen of a crumb behind. And then steal everyone else's. Yes just that good. These are one of the best cupcakes I've ever had and they will definitely be going on my list of favorite cupcakes that I will make time and time again. I think I'm going to want this in layered cake form for my birthday garnished with a few of the real thing.

If you haven't tried Mascarpone cheese (which makes up half the cannoli filling for the cupcake) then you must! It is the most heavenly cheese made. The texture and taste are somewhat similar to cream cheese yet so much better. It's fluffy and soft, with a light buttery sweetness to it. I could eat it by the spoonful. It's an Italian cheese so you will likely find it in the specialty cheese section of many grocery stores. The cost is about twice that of cream cheese but sometimes a little splurge is definitely worth it. Enjoy!  

Then one up close and personal pic. 

Wanna bite? I know I do.

Cannoli Cupcakes

Yields 1 dozen

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup granulated sugar

1/2 cup salted butter, at room temperature

2 large eggs

1 1/2 tsp vanilla extract

1/2 cup sour cream

2/3 cup Mascarpone cheese

2/3 cup Ricotta cheese, strained slightly*

5 Tbsp powdered sugar

1 1/2 cups heavy cream

1/2 cup powdered sugar

2 Tbsp cocoa powder

1/2 tsp vanilla extract

3 Tbsp mini semi-sweet chocolate chips, for garnish

Directions:

For the cupcake ~ Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar on medium high speed until pale and fluffy, about 3 - 4 minutes, occasionally scrapping down the sides of the bowl. Stir in eggs one at a time mixing until combine after each addition. Mix in sour cream and vanilla. With mixer set at low speed, slowly add dry ingredients and mix just until combine, scraping down sides and bottom of bowl as needed. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full (about 1/4 cup batter per each). Bake in preheated oven 21 - 24 minutes until lightly golden and toothpick inserted into center of cupcake comes out clean. Allow to cool several minutes before transferring to wire rack to cool. Cool cupcakes completely.

For the cannoli filling ~ In a small mixing bowl, using a rubber or silicone spatula, blend together Mascarpone and Ricotta cheese while running and pressing mixture along bottom of bowl to create a smooth texture while removing any lumps. Add in 5 Tbsp powdered sugar and mix until well blended.

For sweetened chocolate whipped cream ~ In a mixing bowl, using an electric hand mixer set on low speed, blend together heavy cream, 1/2 cup powdered sugar, cocoa and vanilla until combine. Increase mixer to medium-high speed and whip until stiff peaks form. 

To assemble cupcakes ~ Spread about 1 1/2 Tbsp cannoli filling over the top of each cupcake, then pipe sweetened chocolate whipped cream over cupcakes. Garnish with mini chocolate chips. Serve within the next 3 hours (as the whipped cream will begin to break down after that). Store in refrigerator in an airtight container.

*Measurement taken before straining. To strain, I just placed the ricotta onto a layer of clean paper towels then wrapped it up and squeezed to strain out the liquids, then did this same step once more with a new batch of paper towels. You don't need all of the liquid removed just some of it. I used part skim Ricotta but whole milk Ricotta works too.

Recipe Source: adapted slightly from Tide and Thyme who adapted it from Fabulicious! by Teresa Giudice

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Mini Pumpkin Cupcakes with Cream Cheese Frosting

Wahoo! Time for the holidays... er... I mean next month, time for the holidays! My favorite time of year is the holidays. Why? All the food of course =)! That's why I'm getting way ahead of myself. I can't help it though, I saw these little candy pumpkins at the store the other day and thought, Oh I've just got to bake something with these. I bought a big bag then hid some up in the cupboard but somehow my family managed to sniff them out. I guess the baking cupboard is a given, everyone knows I've got a huge stash of goodies up there =). Luckily there were just enough left to make the perfect cupcake toppers for these delicious, bite size, Mini Pumpkin Cupcakes. 

For this recipe, I basically combined my Pumpkin Bars recipe with the cupcake portion of my Pumpkin Cupcakes with Chocolate Ganache and Spiced Cream Cheese Frosting (one of my favorite cupcakes). These cute mini cupcakes pack a lot of sweetness, moisture, flavor and pumpkin-y goodness into one little bite. They would be perfect for a Halloween party or for Thanksgiving of course. You can't have Thanksgiving without some kind of pumpkin dessert, right? Or you can make them and eat them for breakfast like my kids did, when they aren't frosted they are basically a fluffy pumpkin muffin so I figured why not =). 

Enjoy and share, because these are the perfect sharing size!

Mini Pumpkin Cupcakes
Yields about 3 1/2 dozen (I got 43) - recipe can easily be doubled

Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1/3 cup butter, melted and whisked to cool slightly
1/3 cup applesauce, at room temperature
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup + 2 Tbsp canned pumpkin puree
2 1/2 Tbsp buttermilk
1 recipe Cream Cheese Frosting, recipe follows
44 pumpkin candies, optional

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using and electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combine and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combine. Fill paper lined mini muffin cups 2/3 full (about 1 slightly heaping Tbsp in each) and bake in preheated oven 12 - 14 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy. Store in an airtight container.

Note: I would recommend serving these within an hour or two of topping them if you are adding the pumpkin candy because after that the frosting will begin to break the candy down. I would also recommend storing them in the refrigerator (if not enjoying within a few hours) in an airtight container and then let them rest at room temperature before serving.

Cream Cheese Frosting

Ingredients:
4 oz. cream cheese, softenend
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract

Directions:
Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar and vanilla and blend on low speed until combine, then increase to medium and whip until smooth and fluffy.

Recipe Source: Cooking Classy 

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Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Have you been searching for an unforgettable, perfect chocolate cupcake recipe? I think it's fair to say your search will likely end here. While I was relaxing outside a light summer breeze that only evenings have to offer gently swept across my face, and I slowly sank my teeth through that whipped, lightly tangy, kissed with cocoa frosting and into the cupcakes fluffy, tender crumb with a moisture that was bound to stick to my teeth, then my taste buds touched that rich yet perfectly sweet chocolate divinity I knew my search was over. Pure bliss? Yes it was =). 

The secret to this recipe is that I adapted it from one of my all time favorite cupcake recipes that I recently created, my Red Velvet Cupcakes. I knew how similar red velvet is to chocolate so I knew it would be fairly easy to create this one. Let me tell you I have been having a rough time creating the perfect white cupcake, maybe this was much easier for me because chocolate is my true love. Why settle for white when you can have chocolate? Life isn't complete without it. 

My reason for choosing to pair this frosting with this cupcake is because I often get a brownie at a local bakery with a Chocolate Cream Cheese frosting and it goes perfect with the rich chocolate brownie. I've been meaning to make the frosting at home for quite some time now and I knew this was the cupcake for it. I love how well the frosting's gentle cream cheese flavor, along with the light taste of chocolate and it's sweet buttery richness compliments the chocolate cupcake. I didn't want an overpowering frosting, just one that would highlight the cupcakes perfection. And with a cupcake so incredible I'd say fancy frosting technique is required. I absolutely love the way the world famous Hummingbird Bakery decorates their cupcakes so I adapted that technique to frost these cupcakes. It's whipped perfection with a pronounced indentation to hold a generous pile of sprinkles right in the center. If it looks better it will taste better that's my theory.  This is chocolate at it's finest. Enjoy and indulge a little!

P.S. in the unlikely event that you have any left over frosting, simply refrigerate it a few hours until firm and enjoy it by the spoonful - it tastes just like fudge when it's cold!

Chocolate Cupcakes

Yields about 15

Ingredients:

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

3/4 cup salted butter, firm but not cold

1 1/4 cups granulated sugar

2 large eggs

1/2 cup buttermilk

2 tsp vanilla extract

one recipe Chocolate Cream Cheese Frosting, recipe follows

Directions:

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy about 3-4 minutes. Add in eggs one at a time, mixing after each addition until combine. Measure out buttermilk in a liquid measuring cup and add vanilla extract to buttermilk then whisk to combine. Working in 2 separate batches, add buttermilk mixture followed by flour mixture to butter mixture, mixing just until combine after each addition (batter will be thick). Fill 15 paper lined muffin cups 2/3 full. Bake in preheated oven 18 - 22 minutes until toothpick inserted into the center of each cupcake comes out clean. Allow to cool 5 minutes in muffin pan before transferring to a wire rack to cool. Cool completely then frost generously with Chocolate Cream Cheese Frosting.

Chocolate Cream Cheese Frosting

Ingredients:

1/2 cup salted butter, firm but not cold

6 oz cream cheese, cold

1/2 tsp vanilla extract

2 1/2 Tbsp cocoa powder

3 1/3 cups powdered sugar

Directions:

In a large mixing bowl, with an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy, about 1 minute. Stir in vanilla. Sift cocoa powder into mixture then blend until combine (you'll want to sift it to break up any lumps). Add powdered sugar and mix until smooth and fluffy.

Recipe Source: Cooking Classy

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Cookies and Cream Cupcakes

Oreos, one of life's simple pleasures. Oreos can give any dessert an instant upgrade. I love love love them. One of my all times favorite desserts is Cookies and Cream Ice Cream (with Cold Stone's Sweet Cream of course). That crisp, chocolate cookie with rich, sweet cream combination is a match made in Heaven. When I saw these cupcakes over at Beantown Baker I knew I had to try them. That ice cream deliciousness in cupcake form. Yes! "Please! Please! Gimme, Gimme, Gimme. I need, I need, I need!"(What About Bob, one of my favorite movie's and quotes =).
I made a few small changes to the recipe, I didn't think 1 stick of butter was quite enough moisture for 24 cupcakes so I added in 1/3 cup sour cream and reduced the amount of milk slightly, then increased the baking powder just a tad. Other minor changes I made were, I didn't use room temperature egg whites and I didn't add the 2 tbsp flour to the chopped Oreos because I cut mine into small pieces so they wouldn't really sink anyway. I also thought these cupcakes needed a ton of frosting so I used my own concoction and made a big batch. It's not often I want a heaping pile of frosting on my cupcakes but in my opinion these definitely require it. It is the "cream" of the cookies and cream. Thanks Beantown Baker for a great post! Enjoy and savor every last bite of these delicious cupcakes!

Cookies and Cream Cupcakes
Yields 2 dozen 


Ingredients:
24 Oreos
16 Oreos, chopped into small pieces (almost bits or pebble size)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 2/3 cup granulated sugar
3 large egg whites
3/4 cup milk
1/3 cup sour cream
2 tsp vanilla extract
12 Oreos, chopped into halves, for garnish (optional)
1 recipe Fluffy Cream Cheese Frosting, recipe follows


Directions:
Preheat oven to 350 degrees. Line two muffin tins with 24 paper muffin cups. Using a sharp knife, split 24 Oreos into halves leaving cream filling attached to one side (save filling free cookie sides to crush and sprinkle over frosted cupcakes). Place 1 Oreo half, with cream filling side up, at the bottom of each muffin cup, set aside.
In mixing bowl, whisk together flour, baking powder and salt, set aside. In a separate large mixing bowl, using an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3 - 4 minutes. Add in egg whites, one at a time, mixing until combine after each addition. Measure 3/4 cup milk into a liquid measuring cup, then add sour cream and vanilla to milk and whisk to combine. 
Working in two separate batches, add flour mixture followed by milk mixture to butter mixture, and mix just until combine after each addition. Fold in 16 chopped Oreos. Evenly divide batter among prepared muffins cups (pouring it over the tops of the Oreo halves), filling each cup about 2/3 full. Bake in preheated oven about 23 - 26 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool 5 minutes before transferring to a wire rack to cool completely. 
Once cupcakes have cooled completely, frost with Fluffy Cream Cheese Frosting. Finely crush about half of the cream filling free cookie sides and sprinkles over cupcakes then garnish cupcakes with optional cookie halves (you could even use the remaining 12 cookie halves). Store cupcakes in an airtight container.


Fluffy Cream Cheese Frosting


Ingredients:
10 Tbsp butter, firm but not cold
10 oz. cream cheese, cold
2 1 /2 Tbsp sour cream
1/2 tsp vanilla extract
5 cups powdered sugar


Directions:

In a large mixing bowl, using an electric hand mixer on medium speed, whip together butter and cream cheese until fluffy about 1 minute. Stir in sour cream and vanilla. Add in powdered sugar and mix until smooth, light and fluffy, about 3 minutes. 


Recipe Source: cupcake adapted from Beantown Baker, frosting Cooking Classy

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Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe

If you've ever tried a Sprinkles Red Velvet Cupcake then I have the feeling you are really going to love this post. My family is obsessed with Sprinkles Cupcakes. Their Red Velvet Cupcake is simply irresistible. It is one cupcake that is truly hard to compete with, but I was definitely up for the challenge. On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles Red Velvet Cupcake Copycat recipe. I LOVE making copycat recipes at home. It gives me such a fun challenge in the kitchen. Everyone who tried these cupcakes said they tasted just like Sprinkles! If you don't believe them, try for yourself. These are without a doubt melt in your mouth amazing! Not low fat by any means but worth it, I loaded the butter in these babies (just like I assume Sprinkles does). Enjoy and share (if you wish =)!

Sprinkles Red Velvet Cupcakes 
Yields 15 insanely delicious cupcakes

Ingredients:
1 1/3 cups all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
3/4 cup salted butter, firm but not cold*
1 cup + 2 Tbsp granulated sugar
2 large eggs
1 Tbsp red food coloring
2 tsp vanilla extract
1/2 cup whole milk
1 tsp distilled white vinegar
1 recipe Cream Cheese Frosting, recipe follows

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting (just as sprinkles does, lots of frosting!).

*I warmed the butter in the microwave for about 9-10 seconds on HIGH power in a small microwave safe bowl, basically you don't want it softened but not cold either. Just in between the two. Also, alternately you could use unsalted butter and add 1/4 tsp salt to the recipe. I just always keep salted butter on hand so I wanted the recipe to use salted. So if you use salted you don't need to add any salt to the recipe.

Cream Cheese Frosting

Ingredients:
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
Red and blue food coloring, for decor (optional)

Directions:
In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blue, use a toothpick to spread if needed (it helped me get a more circular shape around the edges with its finer point).

Recipe Source: Cooking Classy

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Blueberry Cupcakes with Lemon Buttercream Frosting and Blueberry Sauce

Why?? Why do I keep making cupcakes to just have around to temp me so all day long? Well, I love them so I'm not going to stop making them. I guess I'm just going to have to gift them a lot =). 
These cupcakes will basically leave you speechless! I made this recipe because the lemon blueberry combo is one of my new favorites. I'm so proud of the how the results turned out with this recipe (sorry I just have to brag a little about these)! You get a fluffy, moist, blueberry cupcake generously covered with an amazingly delicious, fluffy and flavorful lemon buttercream frosting and then to finish it off its drizzled with a nearly pure blueberry blueberry sauce. Yes, they melt in your mouth! 
P.S. if you're like me you may want to serve them with a side of blueberry sauce. I've never done it with a cupcake before but I kind of served it up like a pancake. I kept drizzling each bite with more blueberry sauce. I just couldn't get enough of it! I should be the new thing in cupcakes if you ask me, cupcakes with a side of sauce for dunking or drizzling.
Good luck stopping at just one cupcake with these...

Blueberry Cupcakes
Yields 12 cupcakes


Ingredients:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup butter, melted
2 Tbsp vegetable oil
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 tsp lemon zest (the zest of about 1 large lemon or 1 1/2 small lemons)
1/4 cup sour cream
2/3 cup buttermilk
1 cup frozen blueberries


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt, set aside. In a large mixing bowl, using an electric mixer, blend together melted butter, vegetable oil and granulated sugar until well blended, about 30 seconds. Stir in egg, vanilla and lemon zest. Blend in sour cream. Add in flour mixture alternating with buttermilk in two alternate batches, blending until combine after each addition. Fold in frozen blueberries. Divide mixture evenly among 12 paper lined muffin cups, filling each one about 3/4 full. Bake cupcakes 20 - 25 minutes until toothpick inserted in center comes out clean. Allow to cool completely then frost cupcakes with Lemon Buttercream Frosting and drizzle with chilled blueberry sauce. For best results, serve immediately after drizzling with blueberry sauce. Store in an airtight container.


Lemon Buttercream Frosting


Ingredients:
1/2 cup butter, softened
4 cups powdered sugar
2 - 3 Tbsp heavy cream
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
Yellow food coloring, optional


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer blend together until smooth and fluffy about 1-2 minutes. Tint with yellow food coloring if desired.


Note: if you don't want the piled high style of frosting (if you don't like a lot of frosting) then half a batch would be enough. Personally I don't normally like a lot of frosting but this frosting is so good that I liked the piled high style for these, plus it made for prettier piping with the blueberry sauce =).


Blueberry Sauce


Ingredients:
2 Tbsp granulated sugar
1 tsp cornstarch
1 1/2 cups fresh or frozen blueberries
1/4 cup water


Directions:
In a medium saucepan, whisk together sugar and cornstarch. Mix in blueberries and water. Bring mixture to a gentle boil over medium heat, stirring frequently. Once mixture reaches a boil, reduce heat and simmer 3 minutes, stirring frequently. Pour mixture into a blender or food processor and blend until smooth (I blended about 30 seconds on low speed in the blender). Cool mixture completely in the refrigerator or freezer before drizzling over cupcakes.


Note: I made this recipe to be more than enough sauce for drizzling the cupcakes. I liked it so much that I piped some of the sauce over the top then I served the cupcake with additional blueberry sauce. I loved it just that much =), but if you don't want that much blueberry sauce then half of the batch listed would be enough. You could always make the full batch and if you have left over you could use it for pancakes, smoothies or drizzle it over your favorite Greek yogurt (or just eat it by the spoonful its basically just pureed blueberries, yum).


Recipe Source: Cooking Classy

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Applesauce Spice Cupcakes

The greatest thing about these cupcakes (other than taste of course =), they are made using ingredients you likely already have on hand. I eat dessert everyday, I don't go a day without it. I sacrifice by having a low calorie breakfast and lunch so I can splurge at dinner and have dessert. I'd have to say I don't feel very guilty about eating 2 or even 3 of these cupcakes. They don't contain a whole lot of fat, because they get most of their moisture from the applesauce they contain rather than needing loads of butter. I'd say these cupcakes belong to the carrot cake family. They taste very similar but no extra time is needed to grate carrots, bonus! These may seem like fall cupcakes but to me they are perfect year round (I'll take one any day!), they don't require a fresh fruit that's in season.

The cupcake recipe I found in the amazing Martha Stewart Cupcakes book but I added my own frosting. The other changes I made were omitting cloves (they listed using 1/8 tsp), I omitted the 1 cup pecans they added to the batter (I prefer the nuts along with the frosting rather then in the cupcakes) and I used salted butter rather than unsalted. 

I forgot to mention my cheat to get eggs to room temperature quickly when I posted the coconut cupcakes a few days ago. All you do is gently place the eggs in a bowl, cover them with warm tap water and let them rest for about 10 minutes while you gather up the remaining ingredients for the cupcakes. It's a great kitchen cheat I use basically every time a recipe calls for eggs at room temperature.

Applesauce Spice Cupcakes
Yields 20 cupcakes


Ingredients:
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened applesauce
1 Recipe Cream Cheese Frosting, recipe follows
1/2 cup chopped pecans, for garnish (optional)


Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg, set aside. In a large mixing bowl, using an electric mixer, whip together butter, granulated sugar and light-brown sugar until light and fluffy, about 3 - 4 minutes. Add in eggs, mixing after each addition. With mixer on low speed, add in applesauce. Stir in flour mixture and mix just until combined. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating pan once halfway through baking, for about 19 - 20 minutes until toothpick inserted in center comes out clean. Allow cupcakes to cool several minutes before transferring to a wire rack to cool. Cool completely then frost with Cream Cheese Frosting and sprinkle with optional pecans. Store cupcakes in an airtight container.


Cream Cheese Frosting 


Ingredients:
4 oz. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract


Directions:
Combine all ingredients in a large mixing bowl, using an electric mixer whip ingredients together until smooth and fluffy about 1 - 2 minutes. Note: if you want a lot of frosting you may want to double this frosting recipe, personally I thought the amounts listed were plenty.

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Coconut Cupcakes with Coconut Frosting

These are one of my new favorite cupcakes!  I love how they don't have pieces of the chewy coconut in them because you grind the shredded coconut in a food processor before adding it.  These cupcakes are pure bliss. Everyone loved them! The frosting melts in your mouth.  The cupcake recipe is one I found in the Martha Stewart Cupcakes book, but I decided to add my own frosting recipe.  They are perfect together!  I also like how the frosting recipe I used can be made in under 7 minutes =), it takes maybe 3. I hope you enjoy these dreamy cupcakes as much as I do!

Coconut Cupcakes
Yields 20 cupcakes

Ingredients:

½ cup packed sweetened shredded coconut

1 ¾ cup all-purpose flour

2 tsp baking powder

½ tsp salt

¾ cup butter, softened (1 1/2 sticks)

1 1/3 cups granulated sugar

2 large whole eggs, at room temperature

2 large egg whites, at room temperature

1 ½ tsp vanilla extract

¾ cup unsweetened coconut milk

1 recipe Coconut Buttercream Frosting, recipe follows

Sweetened shredded coconut, for garnish (optional)

Directions:

Preheat oven to 350 degrees. Pulse coconut in a food processor until finely ground. In a mixing bowl, whisk together flour, baking powder, salt and ground coconut, set aside. With an electric hand mixer on medium high speed, cream together butter and sugar until light and fluffy about 3 – 4 minutes. Add in eggs and egg whites, mixing after each addition. Stir in vanilla. With mixer on low speed, add in flour mixture alternating with coconut milk in three separate batches, mixing until combine after each addition. Divide batter evenly among 20 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven, rotating muffin tins once halfway through baking, until toothpick inserted in center comes out clean about 19 - 20 minutes. Allow to cool several minutes before removing from tin to cool on a wire rack. Cool completely then frost with Coconut Buttercream Frosting and garnish with additional shredded sweetened coconut if desired. Store cupcakes in an airtight container.

Coconut Buttercream Frosting


Ingredients:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup unsweetened coconut milk 
1/2 - 1 tsp coconut extract or imitation coconut extract


Directions:
Combine all ingredients in a large mixing bowl.  Using an electric mixer, whip ingredients together until smooth and fluffy.


Recipe Source: 
Coconut Cupcakes - Martha Stewart
Coconut Buttercream Frosting - Cooking Classy 

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S'mores Cupcakes

Winters is still lounging upon us, not yet ready to take it's summer vacation, therefor I can't get out yet to enjoy a nice toasty campfire to build my favorite S'more.  Time to improvise.  In my opinion these are closest to a real S'more as any baked good can get.  It uses real marshmallows, I opted out of doing the marshmallow fluff method (the original recipe calls for) because how often do you make a S'more over a campfire with fluff?  Good luck with that if you do =).  Also, this method is much simpler than making your own marshmallow fluff.  As far as the graham cracker of this S'more Cupcake goes, you will notice the recipe calls for graham flour. This is an ingredient not found in your typical household, but it's an essential ingredient to this recipe because it gives the cupcakes that delicious, authentic graham cracker flavor.  It is an interesting ingredient that's very similar to wheat flour but the grinding process of the flours is different.  You can find it in the health foods section of the grocer and if you can't find it there you can purchase it online here.  One of best part of these delightful cupcakes are, of course, the chocolate!  Martha Stewart's cupcake recipe calls for a chocolate ganache glaze, I don't want a glaze, I want a thick topping of chocolate ganache more like the thick layer of decadent chocolate you'll find in a real S'more.  
I've made these cupcakes twice, once as the fully original recipe and once this way with a thicker ganache and using marshmallows rather than fluff.  I wanted something simpler and also I like to post recipes that don't require fancy kitchen tools, like a kitchen torch (because not very many kitchens have those).  If you'd like to stick with the original recipe, using homemade marshmallow fluff and chocolate ganache glaze you can find the fully original recipe on a blog post here.  I also split the cupcake recipe in half because a dozen is enough for my small family.    
Pretend it's summer, as I did, by making these.  Then sit back on your comfy sofa and dive into one these authentic S'mores tasting Cupcakes while avoiding that potent campfire smoke =). 
If you love S'mores you may also like to try my incredibly easy, super quick S'mores Bites.

Make your own piece of contemporary art (that's what they remind me of =)...

S'mores Cupcakes
Yields 1 Dozen 


Ingredietns:
3/4 cup all-purpose flour
1/2 cup + 2 1/2 Tbsp graham flour*
1 tsp baking powder
3/4 tsp salt
3/4 tsp cinnamon
10 Tbsp unsalted butter, softened
1 cup packed light-brown sugar
2 Tbsp honey
3 large eggs
1 tsp vanilla extract
1 recipe Thick Chocolate Ganache, recipe follows (not part of original recipe)
3 1/2 cups miniature marshmallows or 12 large marshmallows (not part of original recipe)

Directions:
Preheat oven to 350 degrees.  In a mixing bowl, whisk together all purpose flour, graham flour, baking powder, salt and cinnamon, set aside.  In a separate mixing bowl, using an electric mixer, whip together butter, brown sugar and honey until pale and fluffy.  Stir in eggs and vanilla extract, scraping down the sides of bowl as needed.  Add in dry ingredients and mix just until combine.  Divide batter evenly among 12 paper lined muffin cups, each cup should be about 2/3 full.  Bake in preheated oven 21 - 24 minutes until toothpick inserted into center comes out with a few moist crumbs attached.  Allow muffins to cool completely. 
Spread about 2 1/2 tsp thick chocolate ganache over each cooled cupcake (note: I have made these muffins twice and both times about 1 tsp of the center of the cupcake didn't rise level with the rest but it turned out it worked perfectly to have a ganache filled center, if yours do rise level then cut a small hole in the center of each cupcake about the size of a teaspoon to fill with ganache). 
Place oven rack two levels below oven broiler and preheat oven to low-broil.  Generously butter a cookie sheet as well as a silicon or rubber spatula, set spatula aside.  Spread miniature marshmallows in an single layer close together, in the center of the cookie sheet (if using 12 large marshmallows align in a single layer several inches apart from each other so they don't stick together).  Place marshmallow lined cookie sheet in oven, DON'T WALK AWAY, and toast marshmallows until golden rotating pan as needed to evenly toast marshmallows (this may take only a few seconds - 30 seconds so watch them closely the entire time).  Once golden, immediately remove from oven and using buttered spatula scoop up small bunches of marshmallows at a time and lift onto ganache covered cupcakes (if using 12 large marshmallows just scoop and place 1 large marshmallow on each cupcake).  Store cupcakes in an airtight container.


*I had a reader send me an e-mail today (12/4/12) stating that graham crackers can be ground into a find powder in the food processor and used as a substitute for the graham flour. Sounds like a great idea if you're having a hard time finding graham flour. Thanks Sarah!

Thick Chocolate Ganache


Ingredients:
2/3 cup milk chocolate or semi sweet chocolate chips, which ever you prefer (I use milk choc.)
1/4 cup heavy cream


Combine chocolate chips and heavy cream in a microwave safe bowl, microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.


Recipe Source: cupcake recipe adapted from Martha Stewart's Cupcakes, page 151.

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Bird's Nest Cupcakes

I'm like a little kid on Christmas morning full of excitement over these cupcakes!  Are they not so fun?  These are one of my favorite blogs posts yet.  My daughter and I had so much fun making these, and she like me was thoroughly ecstatic over them.  I would love to claim the idea of these as fully my own, because it is a genius idea.  I come across these on one of my favorite sites marthastewart.com.  Although, the recipe is entirely different from the one they have listed.  I decided to use a different cupcake recipe because people didn't seam to pleased with the results their recipe yielded.  I also wanted to throw my own frosting and topping ideas on there.  I wanted to simplify them a bit.  I realized not everyone has frosting piping tools so I made these to be prepared with basic kitchen tools, such as a ziploc bag =).  
I also need to tell my husband thanks, he came home yesterday with a bag of Mini Cadbury Eggs and I was like noooo we already have so much candy in the house I don't want more candy around for the kids (and me, to be tempted by).  Anyway, I saw these cupcakes when browsing my favorite food sites and it clicked, why not use the blue Cadbury Mini Eggs instead of frosting?  They are easier, they hold up better and they are one of the best, creamiest chocolate candies of all time.  Don't ever give me a bag, because it's likely I wont share with you =). 
These cupcakes are enticingly delicious!  This is definitely a recipe I will be using often.  The cupcake is moist and perfectly tender.  I made the frosting to be a gentle and not overbearing chocolate flavor so they compliment the vanilla cupcake and toasted coconut perfectly without screaming for all the attention.  Another important factor the chocolate frosting plays is how it's color matches the toasted coconut wonderfully. 
I hope you get a chance to make these cupcakes this spring and possibly even for Easter.  They are sure to put a smile on the face of any lucky person who gets one.

Birds Nest Cupcakes
Yields 1 Dozen


Ingredients:
1 Recipe Vanilla Cupcakes, recipe follows
1 cup sweetened, flaked coconut
1 Recipe Chocolate Buttercream, recipe follows
36 blue chocolate Cadbury Mini Eggs*
1 Tbsp Semi-Sweet Chocolate chips


Directions:
Prepare cupcakes according to directions listed, allow to cool completely.  Then toast coconut by preheating oven to 350 degrees.  Spread coconut onto a cookie sheet and bake in preheat oven for 8-9 minutes until golden brown, rotating pan halfway through baking and watching closely to prevent over toasting.  Allow to cool.  
Prepare Chocolate Buttercream Frosting as well as the orange tinted frosting for beaks according to directions listed.  Frost cooled cupcakes with Chocolate Buttercream Frosting.  Gently press 3 blue Cadbury Mini Eggs into the center of each cupcake with the pointed end facing down (larger rounded side should be facing top).  Sprinkle toasted coconut around the Cadbury Mini Eggs on each cupcake (try to work quickly doing this before the frosting sets up so the coconut sticks better).
Fill a ziploc bag with orange tinted frosting, then using scissors, cut a very small tip off the edge of the bag and pipe beaks onto Cadbury Mini Eggs (you can practice first on a plate, in the recipe I made it so there's enough for practicing.  Also, you can use a toothpick as a "paintbrush" for mistakes).  
Melt chocolate chips in a microwave safe bowl in the microwave in 20 second intervals, stirring after each interval until melted and smooth.  Using a toothpick, paint eyes onto the chicks with melted chocolate.  Store cupcakes in an airtight container.  Enjoy!


*It's likely will need to purchase two 10 oz. bags of the Mini Cadbury Eggs if you want to do all blue chicks, otherwise if you only want to purchase one bag you could do half blue and half pink for the girls (or yellow or white).  I had enough blue from one 10 oz. bag to make 7 cupcakes with blue chicks.


Vanilla Cupcakes
Yields 1 Dozen 


Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup salted butter, softened and diced into pieces*
1 large egg, at room temperature
2 large egg yolks, at room temperature
1 1/2 tsp vanilla extract
1/2 cup sour cream


Directions:
Preheat oven to 350 degrees.  In a large mixing bowl, whisk together flour, granulated sugar, baking powder and salt.  Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds).   Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full).  Bake cupcakes for 20 - 25 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean.  Allow to cool completely before frosting.


*Original recipe calls for unsalted butter but I make mine with salted butter.


Recipe Source:  Cook's Illustrated, from joyofbaking.com

Chocolate Buttercream Frosting


Ingredients:
2 cups powdered sugar
1/3 cup salted butter, softened
2 Tbsp heavy cream
1/2 tsp vanilla extract
1 Tbsp cocoa powder
Yellow and red food coloring gel


Directions:
In a large mixing bowl, using an electric mixer, whip together powdered sugar, butter, cream and vanilla for 1 minute until very smooth and fluffy.  Scoop out 2 1/2 tablespoons of the frosting (without cocoa powder) into a small bowl and tint it with yellow and red gel food coloring (you won't need much and a tiny bit of red goes a long way so take it easy with the coloring).  Add cocoa powder to remaining non-tinted frosting mixture and using electric mixer, whip until well combine.   


Chocolate Buttercream Recipe Source: Cooking Classy

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