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Last week was the second time a co-worker of mine brought in a humungous 2kg tub of peanut butter in for me, bless Costco! It was only right that I give some back in the form of these delightful cupcakes. And Happy Birthday Joylyn!

Dark Chocolate Cupcakes

Yield: 12 cupcakes

Prep Time: 20 minutes | Bake Time: 18-20 minutes | Cooling Time: 45 minutes

8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
½ cup (1.5 ounces) Dutch-processed cocoa powder
¾ cup (3.75 ounces) all-purpose flour
½ teaspoon baking soda
¾ teaspoon baking powder
2 eggs
¾ cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
½ teaspoon table salt
½ cup (4 ounces) sour cream

1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.

5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Peanut Butter Frosting

Yield: Enough to frost 12 cupcakes

Prep Time: 10 minutes

1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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No chocolate here today, just some delicious strawberries bundled up in delicious cupcake. I took these to a party and sort of wish I’d kept a few at home because they were that tasty. The icing is a buttercream with a dash of red food colouring to get that pink tint but next time I want to get some strawberry flavour into the icing too.


Strawberry Cupcakes

(from annie-eats.com

Yield: about 18 cupcakes

Ingredients:
For the cupcakes:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

For the frosting:

20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream/ a drop of red food colouring

Directions:
Preheat the oven to 350°.  Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.


In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.  Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds.  Scrape bowl, add vanilla, heavy cream and food colouring, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost cupcakes. Eat.

 

What a weird, spontaneous bizarre craving I had for a cupcake with a Lindt Lindor chocolate in the middle… I had to try. A cupcake is decadent but a filled cupcake takes things to another scrumptious level. I took a maple syrup cupcake recipe I’ve used before (and was amazing) and put a Lindor in the batter right before baking. PERFECT!

Maple Syrup Cucakes With a Lindor Centre

Makes 12 cupcakes.

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup buttermilk
  • 1/3 cup maple syrup
  • 12 Lindt Lindor Chocolate
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
  2. In a medium mixing bowl, whisk together flour, baking powder and salt.
  3. In a large mixing bowl, cream together butter and sugar until light.
  4. Beat in eggs, one at a time, followed by vanilla extract.
  5. Stir in buttermilk and maple syrup.
  6. Gradually blend in the flour mixture, stirring only until batter is just combined and no streaks of dry ingredients remain.
  7. Divide evenly into prepared muffin tin. Place a Lindor in the centre of each cupcake batter and push down slightly.
  8. Bake for 15-18 minutes, until a toothpick inserted into the center of the cakes comes out clean.. Turn cupcakes out on to a wire rack to cool before frosting.

Maple Buttercream

  • 1/2 cup butter, room temperature
  • 2 tbsp maple syrup, room temperature
  • 2-3 tbsp milk, room temperature
  • 2-3 cups confectioners’ sugar
  1. Combine butter, maple syrup, milk and 2 cups confectioners sugar in a large bowl and beat at medium-high speed until smooth.
  2. Add remaining sugar in gradually until frosting is thick enough to spread easily. You may not use all the sugar. If icing is too dry, add additional milk until desired consistency is reached.

Spread or pipe onto cooled cupcakes.

These cupcakes are so full of buttery rich goodness. The cupcake itself is deliciously moist and the frosting is too tasty for words.

I omited the butterscotch sauce so my cupcakes were really double butterscotch – anymore and my mind would have been blown from over-butter consumption. Here is the original recipe anyway:

Triple Butterscotch Cupcakes

(from Annies-eats.com)

Yield: about 24 cupcakes

Ingredients:
For the cupcakes:

  • 15 tbsp. butter, at room temperature
  • 1¾ plus 2 tbsp. dark brown sugar, lightly packed
  • 1½ tbsp. canola oil
  • 3 large eggs
  • 1½ tbsp. dark rum
  • 2½ tsp. vanilla extract
  • 3 cups all-purpose flour
  • ¾ tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. salt
  • 1 cup plus 2 tbsp. sour cream

For the frosting:

  • 2 sticks unsalted butter, at room temperature, divided
  • 1 cup dark brown sugar, lightly packed
  • ½ cup heavy cream
  • ¼ tsp. salt
  • 2 tsp. dark rum
  • 1-1½ cups confectioners’ sugar, sifted

For the butterscotch sauce:

  • 6 tbsp. dark brown sugar
  • 3 tbsp. butter
  • ¼ cup light corn syrup
  • Pinch coarse salt
  • ¼ cup heavy cream

Directions:

  1. To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In the bowl of an electric mixer, combine the butter and brown sugar and beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the oil until well combined.  Beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Blend in the rum and vanilla.
  2. In a separate mixing bowl, combine the flour, baking powder, baking soda and salt; whisk to blend.  With the mixer on low speed, add half of the dry ingredients to the mixer bowl and beat just until incorporated.  Blend in the sour cream.  Mix in the remaining dry ingredients, again mixing just until incorporated.
  3. Divide the batter between the prepared liners.  Bake 20-22 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in the pans about 5 minutes, then transfer to a wire rack to cool completely.
  4. To make the frosting, melt 4 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6-9 minutes.  Add the brown sugar, cream and salt, whisking thoroughly until the sugar dissolves.  Bring the mixture to a boil and continue boiling, whisking constantly, for 3 minutes more.  Remove from the heat and transfer the mixture to the bowl of an electric mixer.  Beat on medium-high speed until the bowl feels cool to the touch, about 8-10 minutes.  Blend in the rum.  With the mixer on medium speed, add the remaining butter 1 tablespoon at a time until each addition has been incorporated.  Continue beating until smooth and creamy.  Blend in the sifted confectioners’ sugar.  If the frosting is not firm enough for piping, cover and chill for 30-60 minutes until the consistency is correct for frosting.  Pipe onto cooled cupcakes as desired.
  5. To make the butterscotch sauce, combine the butter, brown sugar, corn syrup and salt in a saucepan over medium-high heat.  Cook, stirring constantly, until the sugar dissolves.  Bring the mixture to a boil and cook for 2 minutes, stirring frequently.  Remove the mixture from the heat and gradually whisk in the heavy cream (be careful, as the mixture may bubble up!)  Return the saucepan to the heat and cook for 2 minutes more.  Remove from the heat and let cool until room temperature.  Drizzle the cooled sauce over the frosted cupcakes.

 

OOOOh it’s time for a chocolate cupcake overload. And these cupcakes are SO GOOD. Like really,  I’M GOING TO WRITE IN CAPITALS good.

The frosting is like a chocolate pudding and not too heavy or sweet, just right and the cake is, well…

Super Soft Chocolate Cupcakes

(from joythebaker.com)

makes about 4 dozen cupcakes… maybe more.. lots of cupcakes!

  • 3 cups sugar
  • 1 cup unsalted butter, room temperature
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 2/3 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 Tablespoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups sour cream
  • 1  cup strong coffee, cooled
  1. Preheat oven to 350 degrees F. Line cupcake pan with cupcake papers. Set aside.
  2. Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla.
  3. Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate.
  4. With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thing and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed.
  5. Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean.
  6. Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.

The Best Chocolate Buttercream Frosting

adapted from Delilah Bakery

  • 1 1/2 cup (3 sticks) unsalted butter, softened
  • 1 cup cocoa powder
  • 3/4 teaspoon salt
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1/4 cup milk
  • 1 cup heavy cream
  • 2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.

These cupcakes stood out because of the frosting, which used nearly half of my baking supplies, a bit of every thing mixed in makes a real stand out frosting.

Oh, and I made a delicious chocolate mousse.. but, ummm, it didn’t last too long..

Triple Chocolate Cupcakes

(from annies-eats.com) makes 32 cupcakes

Ingredients:
For the cupcakes:

  • ¾ cup unsweetened Dutch-process cocoa powder
  • ¾ cup hot water
  • 3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1¼ tsp. coarse salt
  • 1½ cups (3 sticks) unsalted butter
  • 2¼ cups sugar
  • 4 large eggs, at room temperature
  • 4 tsp. vanilla extract
  • 1 cup sour cream, at room temperature

For the ganache filling:

  • 8 oz. bittersweet chocolate, finely chopped
  • 1 cup plus 2 tbsp. heavy cream
  • 4 tbsp. unsalted butter, cut into 4 pieces, at room temperature

For the frosting:

  • 14 oz. bittersweet chocolate, finely chopped
  • 9 oz. cream cheese, at room temperature
  • 9 tbsp. unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 6 tbsp. unsweetened Dutch-process cocoa powder
  • Pinch of salt
  • 1 cup plus 2 tbsp. sour cream

Directions:

  1. To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  2. In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
  3. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
  4. To make the ganache, place the chopped chocolate in a medium bowl.  Heat the cream in a small saucepan and bring to a boil.  Once boiling, remove from the heat and pour over the chopped chocolate.  Let stand about 1 minute.  With a whisk, gently stir the chocolate and cream together in small circles.  When the ganache has become smooth, whisk in the butter 1 piece at a time until incorporated.  Transfer the bowl to the freezer or refrigerator to chill and thicken the ganache a bit.  Whisk every 5-10 minutes to help it cool evenly.  Once the mixture is slightly thickened and no longer runny, you are ready to fill the cupcakes.
  5. To assemble the cupcakes, cut a cone out of the center of each cupcake with a small paring knife.  Cut off the pointed end of the cone and discard (or eat) so you are left with a cap of cake to cover the filling.  Drop a spoonful of ganache into the center of each cupcake and recover the hole with the cap.
  6. To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately.

Donde esta la chocolate?!

No chocolate in this recipe?! !gasp! what!? sacre ceur! The universe no longer makes sense!

To make up for the lack of chocolate, these cupcakes are just so PRETTY and DAINTY!

Vanilla Cupcakes

(From the CUPCAKE book by Susanna Fee)

For the cakes:

  • 3 cups all purpose flour
  • 1 tsp. baking powder
  • 4 oz butter softened
  • 1 cup superfine sugar
  • 3 eggs
  • 1 1/2 tsp. vanilla extract
  • 3/4 cup milk

For the frosting:

  • 6oz. butter, softened
  • 3 cups confectioner sugar
  • 2 tbsp. milk
  • 6 drops vanilla extract
  1. Preheat the oven to 350Fahrenheit (180 celcius). Line muffin baking pans with 16 fluted baking cups. Sift together the flour and baking powder
  2. Beat together the butter and superfine sugar until light and fluffy. Gradually beat in the eggs, then the vanilla. Fold in the flour mixture, then the milk.
  3. Fill each baking cup and bake for about 25 minutes until golden brown and firm to the touch. Leave in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. For the frosting, beat the until light and fluffy. Sift in the confectioners’ sugar and beat until smooth, adding the milk and vanilla extract.
  5. Spread the frosting on each cupcake, using a star nozzle (or SCOOP AND DROP) then decorate as you wish.