Pumpkin Pie Cupcakes

In honor of Thanksgiving fastly approaching, why not make a delicious pumpkin pie cupcake for all your holiday parties. This recipe comes from Une-Deux Senses. Head on over to her site and check out the recipe or you can see the recipe below:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes
Inspired by this; adapted from here and here.
For the cupcakes:
  • 1 3/4 cups cake flour
  • 1 cups sugar
  • 1/2 tbsn. baking powder
  • 1/4 tsp. salt
  • 1/2 cup or 1 stick unsalted butter, diced, at room temperature
  • 1/2 cup milk, divided
  • 2 large eggs
  • 1 large egg white
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
For the graham cracker crust:
  • 3/4 cup graham cracker crumbs
  • 2 tbsn. light brown sugar
  • 3 tbsn. unsalted butter, melted
For the pumpkin pie frosting:
  • 2 large eggs, beaten
  • 1 can (16 oz.) pureed pumpkin
  • 2 tbsn. molasses
  • 3/4 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 tbsn. flour
  • 1 can (12 oz.) evaporated milk
Directions:
  • The “frosting” should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.
  • To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.
  • To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 – 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.
Enjoy! xo

Monster Cookie Dough Cupcakes

I’m on Pinterest minding my own business and BAM, I come across this suckers. Do you see how delicious those cupcakes look?! Anyways, courtesy of Something Swanky here is the recipe to remake these bad boys. Check out the site for more recipes that have step-by-step instructions (that include pictures) on fun recipes and check out the recipe below:

For the Cupcakes:

  • 1 Tbsp. Peanut Butter
  • 1 Tbsp. Butter
  • 1/4 c. Flour
  • 2 Tbsp. Sugar
  • 1 Egg White
  • 1/2 tsp. Baking Powder
  • pinch of salt
  • 1 1/2 Tbsp. Milk
  • a teensy splash of vanilla
  • a small handful of Chocolate Chips

For the Cookie Dough Frosting:

  • 2 Tbsp. Peanut Butter
  • 2 Tbsp. Margarine or Butter (softened to room temperature)
  • 2 Tbsp. Flour
  • 2 Tbsp. Brown Sugar
  • 1/2 c. Oats
  • 3/4 c. Powdered Sugar
  • 2-3 Tbsp. Milk
  • a handful of plain M&Ms
  • a handful of Chocolate Chips

Instructions:

For the Cake
1. Melt butter in the microwave for 10 seconds.
2. Mix in the rest of the ingredients until your batter forms.
3. Bake in cupcake liners at 350 for 19 minutes. Let cool.For the Cookie Dough Frosting:
1. Using a fork mix together the butter, peanut butter, and 1/4 c. powdered sugar.
2. Add 1 Tbsp. milk. Whisk with the fork until it’s pretty smooth.
3. Add the remaining powdered sugar (1/4 cup at a time, mixing after each addition), the brown sugar, and the flour. Add milk as needed to help with the consistency.
4. Stir in the oats (you can use more or less depending on your preferences), M&Ms, and chocolate chips.
Enjoy xo!

Happy Belated National Devil’s Food Cake Day!

(Okay, for those who actually care yesterday, the 19th, was actually National Devil’s Food Cake Day. But I love cake, so I don’t care!)

Devil's Food Cake

In lieu of  Devil’s Food Cake day, here’s a recipe from The Skinny Chef. Make sure you check out their site as well as the recipe below:

Serves 10

Ingredients

1 cups “white” whole wheat flour, plus flour for dusting pan
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 cups dark brown sugar
1 cup low-fat 1% buttermilk
1 cup strong brewed coffee, chilled
1/4 cup vegetable oil
2 egg whites
1 teaspoon vanilla
non-fat cooking spray

Directions

  • Preheat oven to 350° F. Coat a 9-inch cake or spring-form pan with non-stick spray. Dust with flour; shake off excess. Over a large mixing bowl, sift both types of flour, cocoa powder and baking soda. Set aside.
  • In another bowl, whisk the brown sugar, buttermilk, coffee, vegetable oil, eggs, and vanilla. Gradually whisk in the flour mixture until just combined.
  • Pour the batter into the pan. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or cool completely before icing with chocolate sour cream icing

Enjoy! xo

Margarita Cupcakes: Shot Glass Included

margarita4

Margarita Cupcakes, who knew? Since tomorrow is Cinco de Mayo I thought I’d post a few more fun recipes I’ve discovered and came across. I’m not a big Cinco de Mayo celebrating for a number of reason: I do not enjoy Spanish food even though I’m Puerto Rican and I don’t drink…so it’s kind of like another day in my book. Anyways, back to the recipe. I saw one of my friends made these cupcakes for a party she’s going to tomorrow and she had a lot of fun making them. Check out Recipe Girl’s website for step-by-step instructions that include pictures as well as other recipes.

margarita5

Nacho Cupcakes!

Oh hey there WordPress! It’s been awhile since I posted, so I thought why not start off with a bang (again). Nacho Cupcakes…who knew. One afternoon, I was just hanging out on Pinterest (which all of you should follow me) and came across this recipe. This particular recipe comes from Sweet Simple Stuff that gives you the step-by-step instruction on how to make this oh so delicious cupcakes. So, hurry and go check out their site for the recipe! Enjoy!

Flourless Chocolate Cupcakes

Check out this easy Gluten Free- Dairy Free recipe of flourless chocolate cupcakes. I found this recipe on Emily K Designs. Check out her site as well as the recipe below:

What You’ll Need:
6 tablespoons (3/4 stick) unsalted butter {substitute vegan butter}
8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
6 large eggs, separated, room temperature
1/2 cup sugar
Ice cream, for serving (optional)

Directions:

  • Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
  • With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

Enjoy!xo

Mardi Gras: Mini King Cupcakes

I wish that I could be here:

On:

Celebrating:

MARDI GRAS!

Okay, enough with the pictures Nicole…focus. When I think of New Orleans and Mardi Gras, I think of King’s Cake. They are beyond delicious and it’s a shame that I only have it once a year. I found a fabulous Mini King Cupcake recipe on MyRecipes. Check out their site and the recipe below:

Mini King Cupcakes Recipe

  • YIELD: Makes 1 dozen
  • PREP TIME:15 Minutes
  • RISE:1 Hour, 30 Minutes
  • BAKE:20 Minutes
  • COURSE: Cakes/Frostings, Cupcakes, Desserts

Ingredients

  • 1/2 cup warm whole milk (110°)
  • 2 (1/4-ounce) packages dry yeast
  • 1/3 cup sugar, divided
  • 1/2 cup unsalted butter, melted
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice, divided
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon ground cinnamon, divided
  • 1/4 teaspoon kosher salt
  • 1 large egg, lightly beaten
  • 1 cup powdered sugar
  • 1 1/2 tablespoons hot water
  • Purple, green, and yellow sugar sprinkles

Preparation

1. Combine milk, yeast, and 1/4 cup sugar in a bowl. Stir well, and set in a warm place for about 10 minutes. In another bowl, combine butter and next 3 ingredients; stir in 2 teaspoons lemon juice.

2. Combine flours, 2 teaspoons cinnamon, and kosher salt in a large mixing bowl. Add milk mixture and butter mixture, and beat, adding 1 to 2 tablespoons flour if dough is too sticky, until dough is smooth and forms a shaggy mass. (It should remain soft.)

3. Place dough in a well-greased bowl, turning to grease top. Cover with a kitchen towel, and let rise in a warm place (85°), free from drafts, about 1 hour.

4. Punch dough down, and place on a lightly floured surface. Roll dough into a 12- x 8-inch rectangle. Combine remaining 1 teaspoon cinnamon and 4 teaspoons sugar, and sprinkle evenly over dough. Roll dough into a log, and cut into 12 equal pieces. Places pieces into paper baking cups in a muffin pan; let rest 30 minutes.

5. Preheat oven to 375°. Brush cupcake tops with beaten egg, and bake 20 minutes. Remove from pan, and let cool on wire rack. Combine powdered sugar, water, and remaining 1 teaspoon lemon juice in a small bowl. Drizzle over cooled cupcakes, and top with sprinkles.
OM NOM NOM! Okay, enjoy! xo

Jack Daniel’s Chocolate Cake: Mason Jar Style

whiskey cake Whiskey in a Jar Chocolate Cake

I feel like everyone responses well to alcohol related recipes. Courtesy of The Family Kitchen they provide an easy JD Chocolate Cake recipe. Check out their site as well as the recipe below:

Whiskey in a Jar (Flourless) Chocolate Cake

Ingredients

1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

For Cake:

1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:

1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3.  Refrigerate until ready to use.

Makes 4 large servings

Enjoy! xo

Irish Whiskey Cake: Mason Jar Style

Yes, you read right… Irish Whiskey Cake baked into a Mason jar. I’ve always loved this idea: it makes a great gift and it’s good for those who can’t say no to the second slice of cake *that would be me :)* Courtesy of Sprinkle Bakes they’ve provided photo instructions as well as regular instructions. Check out their site as well as the recipe below:

Irish Whiskey Cake

Serves 10 
 This cake can be made in 10 – 8 oz. or 12 oz. glass canning jars,
-or- a 10″ bundt pan, greased and lightly floured. 

Cake: 
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together flour, baking soda and salt in a large bowl; set aside.
3. In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder.  Place over moderate heat and whisk until butter has melted.  Remove from heat and add the sugar.  Whisk until incorporated.  Pour mixture into a large bowl and let cool slightly.
4. Whisk together eggs and vanilla extract and gradually pour into chocolate mixture.  Add flour mixture and whisk until just combined.  Mixture will be very thin.
5. Place canning jars on a cookie sheet or roasting pan and pour batter in each by the level 1/2 cups full; OR pour batter into a greased and floured bundt pan.
6. Bake for 45-55 minutes (for both jars and bundt pan).

Whiskey-Butter Sauce:

1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water

Directions:

1. Prepared whipped cream (for jar cakes)
2. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.
3. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved.  Remove from heat.
4. When cake(s) are done, let them cool for 10 minutes.  With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake -dividing it evenly until it has all been used.  Top with prepared whipped cream.

If making a bundt cake, turn the cake out and place it upside down (as it baked in the oven). Poke holes all over the surface and VERY SLOWLY drizzle sauce over the cake until it has completely absorbed all of the sauce.  Wrap in foil and let cool completely.  Store in an air-tight container.

Enjoy! xo

Jack Daniels Cupcakes

Photobucket Pictures, Images and Photos

Courtesy of Cafe Mom‘s site I found this (almost) easy recipe. Check out their site as well as the recipe below:

Chocolate J.D. Cupcakes
2 Cups (10 ounces) all purpose flour
3/4 cup (3.75 ounces) coco powder
2 cups (14.5 ounces) granulated sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 eggs
1/2 cup super strong coffee
1/2 cup Jack Daniels Whiskey
1 cup buttermilk
1/2 cup vegetable oil

Instructions:
Preheat oven to 350 degrees F.
In a large bowl, stir the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
In separate bowl (I use a 4 or 8 cup measuring vessel) combine the eggs, coffee, whiskey, buttermilk and oil.
Pour the egg mixture into the flour mixture and whisk until smooth.
Spoon the mixture into prepared cupcake cups…(I use 4 ounce souffle cups also known as nut and portion cups) I only fill half full and they come right up to the top.
Bake in preheated oven about 18-20 minutes until the tops spring back when lightly pressed.
Cool completely.

Dark Chocolate Whiskey Ganache
16 ounces good quality dark chocolate 65-72 %, chopped into small pieces 1/4 inch or less.
3/4 cup heavy cream
2 Tbsp. unsalted butter, softened
1/4 cup Jack Daniels Whiskey

Instructions:
place the chocolate in a heat proof bowl and set aside.
heat heavy cream until just boiling.  Pour over chocolate.
Cover chocolate and cream for 2 minutes to allow chocolate to soften.  Uncover and stir with whisk until smooth and silky.
stir in butter until fully incorporated.
stir in whiskey until fully incorporated, cool completely.

Dark Chocolate Whiskey Buttercream
1 lb. unsalted butter, softened
1- 3 ounce package white chocolate, vanilla or cheesecake instant pudding mix
2 cups Dark Chocolate Whiskey ganache
1/2 cup sifted dark cocoa powder
1/2 cup heavy cream
1/2 cup powdered sugar
more whiskey to taste

Instructions:
In stand mixer beat the butter and pudding mix together on medium high speed for 5 minutes or so.
Turn off, add the ganache, cocoa powder and heavy cream.  Beat for another 5 minutes.
Add powdered sugar a little bit at a time, tasting as you go until it is sweet enough for you then beat on medium high for at least 5 more minutes.
If it isn’t a strong enough whiskey taste for you add Tablespoon by Tablespoon of whiskey until it is to your liking.

Photobucket Pictures, Images and Photos

Enjoy! xo