Chocolate Salted-Caramel Mini Cupcakes

I have been wanting to make these babies for awhile now!  Oh my goodness, so worth the work!  The recipe makes a LOT, so make sure you have a crowd.  They are filled with salted caramel and topped with a dark chocolate frosting.  Sprinkle with sea salt if you like.  I did half with sea salt sprinkled on top and half left without...and they were all gone so not sure which people liked better.  That means they must have been good, right?

 

Here is how you make them:

Ingredients

Cupcakes
• 1 ½ cups all-purpose flour
• ¾ cup unsweetened Dutch-process cocoa powder
• 1 ½ cups granulated sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• ¾ cup warm water

Salted Caramel filling
• 2 ½ cups sugar
• ⅔ cup water
• 1 tablespoon light corn syrup
• ¾ cup heavy cream
• 2 ½ teaspoons sea salt

Frosting
• ½ cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
• ½ cup plus 1 tablespoon boiling water
• 2 ¼ cups unsalted butter, room temperature
• ¾ cup confectioners’ sugar, sifted
• ¼ teaspoon salt
• 1 ½ pounds best-quality semi-sweet chocolate, melted and cooled

To make the cupcakes:

Preheat oven to 350°F. Line mini muffin pans with paper liners.  Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, vanilla, and water. Using an electric mixer on low speed, mix until smooth.  Fill muffin pans about ⅔ full. Bake about 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on wire racks about 10 minutes. Remove cupcakes from pans and set them on wire racks to cool completely.  Cupcakes can be stored overnight at room temperature or frozen in an airtight container for up to 1 month.

To make the caramel filling
Heat sugar, water, and corn syrup in a heavy saucepan over high heat. Stir occasionally until syrup is clear. Attach a candy thermometer to side of pan. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush as needed.  Boil, gently swirling pan occasionally, until mixture is caramelized and temperature just reaches 360°F.  Remove pan from heat. Slowly pour in cream and stir with a wooden spoon until smooth. Stir in sea salt. Use immediately. If caramel begins to harden, reheat gently until pourable.  Using a paring knife, cut a cone-shaped piece, about ½-inch deep, from the center of each cupcake. Spoon 1 to 2 teaspoons of warm filling into each cupcake. Sprinkle a pinch of sea salt over filling.

To make the frosting
Combine cocoa and boiling water. Stir until cocoa has dissolved.  Using an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low and add melted and cooled chocolate. Beat until combined. Beat in cocoa mixture.  Frosting can be refrigerated up to 5 days or frozen up to 1 month. Bring to room temperature and beat on low speed until smooth before using.  Fit a pastry bag with a medium open-star tip (Wilton #18). Fill pastry bag with frosting. Pipe onto cupcakes, swirling tip and releasing as you pull up to form a peak. Garnish with a pinch of sea salt.

Cupcakes are best eaten the day they are filled and frosted. Store at room temperature in an air-tight container until ready to serve.

Makes about 56 to 60 mini cupcakes.

Jumbo Cupcakes

 

I absolutely LOVE a good cupcake.  I had a rush order for JUMBO cupcakes yesterday.  Can you believe I didn't have a jumbo cupcake pan?  (I know, right?)  ME...without the perfect pan?  So I did what anyone would do in my situation.  I ran to the store and bought two!

While at the store I found the cutest cupcake boxes ever!  I grabbed enough for the order (plus a couple extra) and ran home to bake the cupcakes in my new jumbo pans!  How much more cake is in a JUMBO cupcake you ask?  A lot!  I usually scoop 1 full large scoop into each cupcake liner for standard cupcakes.  These took a generous three!  I can't wait to make JUMBO muffins in these pans!  And coffee cake....and stuffed cupcakes...and maybe zucchini breads?

I topped white cupcakes with chocolate butter cream frosting and white sugar pearls.  I topped the chocolate cupcakes with white butter cream frosting and mini chocolate chips.  Of course I set aside a couple for my family taste testers.  Needless to say, there were no complaints.  

Here is the link to the boxes that I bought at Michael's craft store by Duff:   Treat boxes

Margarita Cupcakes

So when I decided to make cupcakes for Bunco I found my self thinking back to the blueberry vodka and lemonade cupcakes I made for my friend Billie.  They were my best cupcake EVER.  So...with that in mind, I decided to use it to my advantage and make a lime cupcake, with lime curd and tequila frosting!  Let's just say it worked.  A few dared to say these were even better.  I just know they were fantastic!

If you want to make these, go for it!  Use the recipes from my Blueberry Vodka and Lemonade Cupcakes post and substitute lime for the lemon juice and zest.  When you cut out the center, brush the inside and top of the cupcake with margarita or tequila, and fill with lime curd.  Put the top back on, brush with more prepared margarita or tequila.  Put as much as you like on it!  Then, when you are making the buttercream frosting, omit the vanilla and heavy cream.  Substitute more prepared margarita.  I use as much as I can manage with the frosting still holding it's shape.

Here are the desserts I had out for Bunco.  YUM!

Strawberry Cupcakes

On my last trip to Costco I got a huge container of strawberries.  They looked delicious and I couldn't resist!  I don't think I have ever made strawberry cupcakes, so I figured now is the perfect time to try.  

I used my Martha Stewart Cupcakes cookbook for the recipe for the cupcakes, and for the frosting I used a quick vanilla buttercream frosting recipe that I printed out ages ago by Gale Gand.  I just added strawberry preserves to it to make the frosting pink and taste like strawberries.

My favorite way to fill the cupcake liners is to use a large scoop.  It scoops an even amount into each cup, allowing them to bake evenly.  Cool them on a cooling rack.

For the complete recipe go to:
http://www.marthastewart.com/338183/strawberry-cupcakes-with-strawberry-butt

For my favorite frosting recipe go to:
http://www.foodnetwork.com/recipes/gale-gand/quick-vanilla-buttercream-frosting-recipe/index.html
add strawberry preserves to it.

Enjoy!

These cupcakes are amazing!  And LOADED with blueberry vodka.  Each month that we have Bunco, I like to make a cake for whoever has a birthday that month.  This month was my friend Billie's birthday and she is a huge fan of blueberry vodka and lemonade.  So I thought it was fitting to figure out how to make a cupcake out of that drink.

I used a lemon cupcake and lemon curd recipe from my Martha Stewart's Cupcakes cookbook. You can find it on her website if you don't have the book by going to Martha's Lemon Meringue Cupcakes.  I posted my adapted version at the end of this post.

You start by making the lemon curd (recipe follows), and put that into the fridge to chill for about an hour. Next prepare the batter.  I always use a scoop to make sure the same amount goes into each cupcake.  That way they cook evenly.  I also turn the pan once while in the oven to help them cook evenly.  Bake for 25 minutes.

While the cupcakes cool you can get your ingredients out to fill them.  You will need Blueberry Vodka, Blueberries and Lemon Curd.  

Use a small biscuit cutter to cut the middle out of the cupcake (make sure you don't push all the way through).  Take the middle out and brush the inside with the Blueberry Vodka.  Get one that tastes good.  I used a French vodka called Pennacle.  It has a great blueberry flavor to it.  I also cut the piece that I removed (horizontally) so that I can replace it on top when done filling.

Fill the cupcake about half way with the lemon curd and then add four blueberries (or however many will fit.)  Make sure to leave a little space to put the "top" back onto the cupcake. 

Replace the top and brush the entire cupcake with more Blueberry Vodka.  I used a silicone basting brush to brush the vodka onto the cupcakes. 

Frost the cupcakes with Blueberry Vodka Buttercream frosting.  I know you are wondering how much I added to the buttercream.  Well, I added as much as I could that allowed the frosting to hold it's shape.  Worth every drop.  These cakes were Fantastic!  I have the buttercream recipe that I use posted below, keep in mind I just kept the mixer on and added vodka...and more vodka...and more vodka.  Use as little or as much as you like.  You could also make these without the alcohol (why oh why?).  

Top with a fresh blueberry and serve.

Blueberry Vodka and Lemonade Cupcakes

Adapted from Martha Stewart's Lemon Meringue Cupcakes

Makes 24

Lemon Curd

Ingredients

• 8 large egg yolks
• Finely grated zest of 2 lemons
• 1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
• 1 cup sugar
• 1/8 teaspoon salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Directions

1. Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160 degrees on an instant-read thermometer.
   
   
2. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

Cupcakes

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• Lemon Curd (recipe follows, or you can use store bought)
• Blueberry Vodka Buttercream Frosting

Directions

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.
   
   
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
   
   
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
   
   
4. To finish, use a biscuit cutter to hollow out the cupcake.  Brush with blueberry vodka, add lemon curd and blueberries, cut piece you hollowed out in half and replace on top of cupcake.  Brush top with alcohol.  Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately. 
   
   Blueberry Vodka Buttercream Frosting
   
   Ingredients 
     
   
   • 3 cups confectioner's sugar
   • 1 cup room temperature butter
   • 1 teaspoon vanilla extract
   • Blueberry Vodka
    
    Directions

1.  Mix sugar and butter together in a standing mixer on low with paddle attachment until well blended.  Increase the speed to medium for another 3 minutes.
2. Add vanilla and cream for another minute.  Add blueberry vodka until you reach the consistency you like.

My Birthday Pint of Guinness!

I had a plan to make a pint glass of Guinness cake for my birthday for quite awhile now.  When I was looking up Guinness recipes for St. Patrick's Day I found a website that used a cone pan for pint glass cupcakes.  Too cute!  So, I ordered my pan and my birthday passed, and my pan was still in the mail.  I'm glad it finally made it for St. Patrick's Day.  I frosted the adult cakes with Baileys buttercream frosting and did the kids with regular buttercream.

The best recipe for the cupcakes I found was on Annie's Eats food blog.  I made the Irish Car Bomb cupcakes last year, and they were fantastic!  You can check my blog for the cupcake recipe (same one I used here).

Melt the butter.

Add Guinness and cocoa powder.

Heat and whisk until combined.

Whisk eggs and sour cream.  Add cocoa mixture and this cream mixture to the mixer bowl filled with the dry ingredients.

Use parchment to get rid of the cone appearance on the mold, and add your batter.  I used 3 large scoops to fill them evenly.

I can't wait to use this pan and make the cone cupcakes and put a scoop of ice cream on top of them for one of the kids birthdays!

Would you like a pint?

 

I made cupcakes for the boys too!  You can't go wrong with Shamrock sprinkles.  :)  Hope you had a great St. Patty's Day!

Red, White, and Blue...Chocolate Cupcakes and Berry Trifle

So we had a cookout on Saturday, thankfully, because it is pouring down rain today.  Here are my Red, White and Blue goodies.  I figured today would be a good day to post my patriotic dishes! 

This is my favorite chocolate cake recipe made into cupcakes, and homemade buttercream frosting.  My son Marcus requested these last minute and I can never refuse those big brown eyes!   The recipe is on my blog under cakes.

   

I also made a trifle.  It is layers of angel food cake, white chocolate pudding, fruit and cool whip or whipped cream.  YUM.  Always a favorite of mine!

Irish Car Bomb Cupcakes

 

Irish Car Bomb Cupcakes...

In my quest for a guiness chocolate cake recipe I found this AMAZING recipe on Annie's Eats food blog.  With my love of guiness and my girlfriends love for the Irish Car Bombs, I knew I would HAVE to make this recipe.  We were not disappointed.  They are delicious!  I'm going to walk you through the steps.

 

Heat the Guiness, butter and cocoa powder and allow to cool slightly. 

Add chocolate mixture to the egg and sour cream in the bowl of an electric mixer. Add premeasured dry ingredients.

 

Line muffin pan with paper liners. Divide the batter evenly between liners, about 2/3 to 3/4 full. I used one large scoop and one small scoop for each muffin. (This ensures they come out the same size.)  Bake in a 350 degree oven for 17 minutes.

To make the ganache filling you simply heat heavy cream and then add it to your bittersweet chocolate and let it sit until the chocolate is melted.  Add the butter and baileys and mix until combined.  It will be shiny and delicious!

Use a pairing knife to cut a cone shaped hole out of the muffins where you will insert the ganache filling.

Here is what it will look like.

Fill a pastry bag (or ziplock bag) with the ganache once cooled to pipe into the cupcakes.  I have found that using a measuring cup or glass to hold the bag is the easiest way to fill it.  This also keeps the job from becoming a messy one!

If you are using a plastic bag (like I did) you will need to cut off the tip with kitchen shears.  Notice I clipped the top of the bag even though it has a zip lock?  Trust me, it's better to be safe than sorry.  I have piped many times only to find the zip came unlocked and what a mess!  Another great thing about using a ziplock is you can just toss it when you are done. 

 

Here is what they look like when they are filled.

To make the buttercream frosting you simply mix butter, confectioners sugar and Bailey's Irish Cream.  It said 4-8 tablespoons...so I leaned toward the 8.  Who wouldn't? 

I served these last night and they were a hit.  DELICIOUS!  If you would like the recipe you can visit http://www.annies-eats.com/.  She has amazing recipes posted on there!  Just look for the Irish Car Bomb Cupcakes and print it out!  ENJOY!

All Things Cake

Birthday Cakes...

In my house, if it's your birthday or some sort of special occasion...you get to pick out what kind of cake you want.  I LOVE cake.  Let me rephrase...I love HOMEMADE cake.  Homemade cakes do NOT come out of a box.  It comes from all of the ingredients put into the kitchen aid mixer, plopped into a cake pan, and baked to perfection.

I remember asking the bakery why their frosting could sit out all day and not go bad.  I was informed that the frosting is made with crisco and powdered sugar.  What?  I was shocked.  I couldn't believe it.  I was disgusted.  I know many bakers LOVE to bake with crisco, lard, and all of those things that sit on a shelf for years, but I am a fan of BUTTER.  So buttercream frosting it is...Swiss Meringue Buttercream being my personal favorite!  Homemade vanilla whipped cream, chocolate ganache, and royal icing are also acceptable. 

And yes, I know I set my standards high.  But this is something I am baking for my family and friends, so I want it to taste good.  I've found with fresh, healthy ingredients I get the outcome that I want...A delicious treat and a smiling face!

Here are some of my families' requests.  They are simple homemade recipes...nothing fancy on this post.  I just wanted to share my love for making people smile with a simple cake or cupcake!

The best recipe EVER, which is the easiest, is the One-Bowl Chocolate Cupcakes recipe from Martha Stewart's Baking Handbook.  There is an adaptation for layer cake and sheet cake.  I love it and always give it to friends trying to make their own cakes for the first time.  Plus, it's CHOCOLATE.  Those who know me, know you can win me over with chocolate.  (I will post the recipe at the end of this post)

Here are some cakes I've made for family over the years.  Nothing fancy, just homemade, delicious cake!

June 2, 2009

My mom's birthday

She loves chocolate as much as I do, so I went with the chocolate layer cake with cream cheese frosting! 

July 13, 2009

Rafael's birthday (my husband)

This was an angel food cupcake with vanilla whipped cream frosting.

Marcus' KIRBY Cake 
October 13, 2009

Double layer cake with Strawberry Meringue Buttercream frosting.  I basically printed out a picture and cut the cake out from the image.

Nicholas wanted a Bakugan Ball cake. 

February 8, 2010

Yet another request for the chocolate cake.  I also made the buttercream frosting and added wilton food coloring for the yellow and red parts. 

I used a Wilton Sports Ball Pan Set to make this, which I purchased from Michael's with a 40% off coupon! 

Halloween 2009

I always go way overboard and do a crazy scary dinner for the kids.  This is a simple Pumpkin Spice Bundt Cake. 

Nicholas' Mario Party

February 8, 2009

Mario Brother's have to be my kids all time favorite.  When my son Nicholas wanted this theme for his birthday I had purchased a new cupcake stand that I wanted to try out.  I think the mushrooms turned out cute.  All the kids loved them and wore their Mario/Luigi hats I made.  It was fun.

Had to post a pic with the hat and mustache!

July 16, 2008

Angel Food Cake with Fresh Strawberries

Whenever I make desserts for my Grandmother, I take into account she has to watch her sugar intake.  Angel food cake is the best for this!  It is light and delicious and healthy (if cake can be such a thing).

Marcus' Clone Wars Pull-Apart Cake

October 13, 2008

When we lived in FL the pull apart cake was everywhere.  When we got to Indiana nobody had heard of it.  Well we loved the idea since the cake is already cut in kid friendly sizes and they can chose chocolate or vanilla with no problem.  The stars are just sugar cookies that I cut in star shapes and frosted.  Nothing fancy, just delicious!

This whole post came about in my exploration for a Guinness Cake recipe.  I did find it, but I also found an Irish Car Bomb cupcake recipe.  Watch for it.  I will be making it very soon!

One-Bowl Chocolate Cupcakes

by Martha Stewart

Makes 18 to 24

Ingredients
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Swiss Meringue Buttercream Frosting

Martha Stewart, Homebaking Handbook

makes 4 cups

Ingredients
4 large egg whites

1 1/4 cups sugar

1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons

2 1/2 teaspoons pure vanilla extract

Directions

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees..

Attach bowl to a mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 6 minutes.

Switch to the paddle attachment. With mixer on medium-low, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Reduce speed to low; beat 2 minutes to eliminate air bubbles. Stir with a rubber spatula until smooth.