Showing posts sorted by relevance for query cupcake. Sort by date Show all posts
Showing posts sorted by relevance for query cupcake. Sort by date Show all posts
S'mores Cupcakes with Smoked Chocolate Ganache

S'mores Cupcakes with Smoked Chocolate Ganache




These cupcakes have been on my mind practically all summer! When I was a kid we used to go on at least a few camping trips every year, and of course s'mores are an absolute must. Eventually we plan to get a fire pit for our backyard so we can have s'mores all the time, but for now these s'mores cupcakes will do the trick!

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The best part of a s'more is all the pieces coming together just right - it has to be the perfect ratio of marshmallow to graham cracker to chocolate. So for these cupcakes I made a graham cracker crust on the bottom of each. On top I opted for a heavy cream based frosting instead of a traditional buttercream. My first time making these I wanted the frosting to taste like a marshmallow, which it did! The problem was that for my taste the cupcakes were way too sweet. So instead I experimented with heavy cream and sugar to get a light and airy frosting.




In my opinion, a s'more needs just a hint of smokiness (even though I'm a golden brown vs burnt marhmallow gal myself). I brought that into the cupcake with smoked chocolate ganache. I bought these smoked chocolate chips online, but you can also cold smoke chocolate pretty easily at home. Or of course you can use regular chocolate chips too, but trust me on this - the smoked chocolate might sound a little odd, but it is out of this world amazing.


 Cupcake Ingredients:

3/4 cup crushed graham crackers, plus more for garnish
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup hot brewed coffee (you can also use hot water if you don't have coffee)
1/2 cup unsalted butter (one stick), plus 2 Tbsp
1 egg, whisked
1/4 cup buttermilk
1 tsp vanilla extract
Chocolate bar for garnish

Whipped Cream Frosting Ingredients:

1 pint heavy cream
1 1/4 cup powdered sugar
1 tsp vanilla extract

Smoked Chocolate Ganache Ingredients: 

1/3 cup heavy cream
1 cup smoked chocolate chips

Cupcake Directions

Preheat oven to 350 and line a muffin tin with liners.

In a small pan, heat the butter and water until the mixture is steaming and the butter is melted. Take off the burner and let cool.

Melt 2 Tbs of butter, and mix with crushed graham cracker in a small bowl until combined. Divide the mixture evenly between the cupcake liners, and press the crust into the bottom of each. Bake the graham cracker crust until golden brown, about 5 minutes, and then set aside. 

Whisk together the dry ingredients, flour through baking soda.

Mix together the eggs, buttermilk and vanilla extract. Add the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the egg will cook. (Believe me, I've done it!).

Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes - until a toothpick comes out with moist crumbs.

Smoked Chocolate Ganache Directions:

Heat the heavy cream in a small saucepan over medium-low heat, until it almost comes to a boil. Make sure to stir regularly so it doesn't scald. Pour the hot cream over the chocolate chips in heat safe bowl, and let sit for a few minutes. Stir, and voila! You have ganache! If the chocolate doesn't completely melt, you can pop it into the microwave for 10 second increments until the chocolate is smooth. Allow to cool to room temperature.

When the cupcakes and ganache have both cooled, fill the cupcakes. I like to let my cupcakes cool, and then I put them in the refrigerator for about an hour to let them get totally cold. It makes this step a whole lot easier! You can buy fancy cupcake corers, but I just use a 1/4 teaspoon to scoop out a bit of the cupcake in the middle (about 1/3 down into the cupcake), then fill with ganache. It doesn't have to look perfect, because you'll cover it with frosting. But it will be delicious!

Frosting Directions: 

Whip the heavy cream until it is thickened and frothy - about 3-5 minutes. Add the powdered sugar and vanilla extract, and continue beating until it holds a stiff peak. Then frost away to your heart's content! Add chocolate and graham cracker as garnish if desired.

Note: Make sure your heavy cream is well chilled before starting this frosting. I actually put my hand mixer beaters in the freezer for about 10 minutes before getting started too, and might even put my bowl in the freezer with them next time. It definitely helps for everything to be very cold for the cream to stiffen up enough.

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Kirsten Bell
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Peach Margarita Cupcakes

Peach Margarita Cupcakes


Cinco de Mayo is this weekend! Who's ready for all the nachos, tacos, and margaritas?? Well, how about a twist on the classic cocktail - a peach margarita cupcake. Dessert and tequila all in one? Sign me up! You'll love this fun, festive and easy Cinco de Mayo dessert!



This peach margarita cupcake recipe calls for peach extract, which can sometimes be tricky to find. I order mine online here! If you want to make these this weekend, you can always omit the extract, and just use some extra vanilla extract instead for a classic margarita taste. Then serve with fresh peach slices on top. Perfect solution!









Makes 12 standard cupcakes

Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 teaspoon peach extract
1/2 teaspoon vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk
2 tablespoons tequila
Juice of 1 lime
Zest of 2 limes


Tequila Lime Buttercream Ingredients: 

1 cups butter, softened
3 cups powdered sugar
Juice and zest of one lime
1 tablespoon tequila
1/2 teaspoon vanilla extract
 
Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt, buttermilk and tequila and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary. Mix in the lime zest and juice.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Just before frosting, brush each cupcake with tequila!  

Tequila Lime Buttercream Directions:

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy. Add powdered sugar one cup at a time, starting your mixer on low and increasing to high with each addition. Add the lime zest, juice, tequila and vanilla extract, mixing on high speed for about 3-4 minutes. Add additional cup of powdered sugar if necessary. Taste! If you'd like the frosting to taste even more like lime, add additional zest!

Sprinkle sea salt on the top of each frosted cupcake, and garnish with sprinkles and a lime wedge. I used these sprinkles from Sweets and Treats!

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Kirsten Bell
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Easy Mint Julep Cupcakes

Easy Mint Julep Cupcakes


Today I have the perfect boozy cupcake recipe for you! Easy, Mint Julep Cupcakes. Full of delicious bourbon and bright, fresh mint, these are the best cupcakes for a party. And even though the Kentucky Derby is months away, you'd better believe I'll be serving these!


Mint juleps are one of my very favorite cocktails. They're so refreshing, and these cupcakes taste just like the cocktail! With Brown Sugar Bourbon 103 in the cupcakes, brushed on top AND in the frosting, you'd better believe that this is a boozy dessert that you can bet on!


For these deliciously boozy cupcakes, I used Brown Sugar Bourbon 103. This bourbon is the bolder, stronger version of Heritage Distilling Company's Brown Sugar Bourbon, and it was perfect for a dessert where I wanted the bourbon to be a big, prominent flavor. These cupcakes are based off of a mixed drink, after all!


Makes 12 cupcakes

Vanilla Bourbon Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter
3/4 cups granulated sugar
1 egg
2 tablespoons Brown Sugar Bourbon 103
1/4 cup buttermilk
1/4 cup yogurt

Cupcake Directions: 

Preheat the oven to 350, and line a cupcake tin with liners.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment, whip the butter until light and fluffy. Add the sugar, and mix on high speed until the mixture is pale yellow and fluffy, 2-3 minutes. Add the egg, Brown Sugar Bourbon 103, buttermilk and yogurt. Mix until combined.

Add the dry ingredients in two batches to the wet ingredients, mixing until just combined. Scrape down the sides and bottom of the bowl with a spatula, and do any final mixing by hand.

Distribute the batter between the lined cupcake tin. Bake for 14-17 minutes, or until a toothpick comes out with moist crumbs. Allow the cupcakes to come to room temperature before frosting.

Bourbon Mint Frosting Ingredients:

1/2 cup butter, softened
2 1/2 cups powdered sugar
2 teaspoons mint extract
2 teaspoons Brown Sugar Bourbon 103
Fresh mint leaves (optional for garnish)

Bourbon Mint Frosting Directions: 

When the cupcakes have cooled to room temperature, use a pastry brush and brush Brown Sugar Bourbon 103 onto the top of each cupcake for an extra boozy treat! Then top with the Bourbon Mint Frosting. These are boozy cupcakes, after all!

In a stand mixer fitted with the paddle attachment, whip the butter on high speed until light and fluffy. Add the powdered sugar 1/2 cup at a time, beginning on low speed and increasing to high as it's incorporated. Add the mint extract and BSB 103, and mix on high speed for 3-5 minutes. If the frosting is too thin, add some more powdered sugar. If it's too thick, you can add some heavy cream (or some extra bourbon, if you're like me!).

Frost the cupcakes, and garnish with fresh mint leaves.









Some More Boozy Recipes You May Like: 


Thank you to Heritage Distilling Co. for sponsoring this post. As always, all opinions are my own.
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Kirsten Bell
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Guinness Chocolate Cupcakes with Cream Cheese Frosting

Guinness Chocolate Cupcakes with Cream Cheese Frosting


Oh hey chocolate fans, today I'm sharing with you a cupcake recipe that is going to blow your mind. To start off, I'm not a huge fan of beer. I really want to get more into it - maybe that will be a new goal for the year! But even though I'm not there yet, I loooove these Guinness Chocolate Cupcakes. The dark beer adds a deeper flavor to the chocolate, and makes these stout cupcakes taste even more chocolately.

Also check out my Triple Chocolate Guinness Brownies with Baileys Ganache recipe! Believe me, it's just as decadent as it sounds! Soooo good!


These are actually my most requested cupcake from friends and family! They're so easy to throw together, and are perfect for a St. Patrick's Day party dessert, but let's be real - I eat them all year round!

FYI - I'm going to be sharing a recipe video for these cupcakes in the next few days on Instagram!







Cupcake Ingredients: 

1 cup flour
1/3 cup cocoa powder
1 cup brown sugar
1/2 teaspoon baking sod
1/2 teaspoon salt
6 oz Guinness (or other stout beer)
1/2 cup melted butter
1 1/2 teaspoons vanilla extract
1 egg
1/3 cup sour cream

Frosting Ingredients:

8 oz cream cheese
1/2 cup butter
3-4 cups powdered sugar
2 teaspoons vanilla extract

Cupcake Directions:

Preheat oven to 350 degrees F, and line a muffin tin with cupcake liners. Whisk together dry ingredients, flour through salt. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine egg and sour cream until well mixed. Add butter, vanilla and Guinness and mix again until combined. Mix in the dry ingredients until just combined, scraping down the sides of the bowl as needed.

Fill each cupcake liner to about 2/3 full, and bake for 16-20 minutes or until a toothpick comes out with moist crumbs.

Frosting Directions: 

Beat together the butter and cream cheese in the bowl of your stand mixer or with a hand mixer. Add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.


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Kirsten Bell
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Simple and Delicious Vanilla Cupcakes

Simple and Delicious Vanilla Cupcakes




These vanilla cupcakes may be simple, but they are definitely not plain! This classic dessert is full of rich, vanilla flavor and is perfect for any occasion. The easy vanilla cake and vanilla buttercream frosting come together in less than an hour, making this a perfect go-to cupcake recipe!


I have been on a mission the last few days for the perfect vanilla cupcakes! I wanted them to be full of rich vanilla flavor, but also really easy to make! Simple in every sense of the word. I also didn't want to include ingredients that were difficult to find or expensive to buy. I'm looking at you, vanilla beans!

Make these for the next birthday party, or even for Valentine's Day with some fun red and pink sprinkles! You'll love what a quick and easy cupcake recipe this is, and everyone else will love how delicious they taste!






Makes 12 standard cupcakes

Cupcake Ingredients: 

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1/3 cup full-fat vanilla yogurt (greek or regular is fine)
1/4 cup buttermilk

Vanilla Buttercream Ingredients: 

1/2 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon heavy cream, if needed 

Cupcake Directions: 

Preheat the oven to 350 degrees, and line a muffin tin with cupcake liners. Whisk together the dry ingredients, flour through salt.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Mix in the sugar until combined. Add in the eggs, vanilla, yogurt and buttermilk and mix on low until all ingredients are incorporated. Then add the flour mixture, mixing on low until just combined, scraping down the sides of the bowl as necessary.

Spoon the batter into the lined muffin tin, filling the liners evenly to about 1/2-2/3 full. Bake 13-16 minutes or until a toothpick comes out with moist crumbs. Allow to cool before removing from liners.

Buttercream Directions: 

Whip the butter until light and fluffy. Slowly add the powdered sugar and mix on low speed until incorporated. Add vanilla extract. Increase the speed to high, and mix about 2-3 minutes. Frost the cooled cupcakes, and serve!


Click the image below to pin this recipe! 




https://www.pinterest.com/pin/797840890218011441/


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Kirsten Bell
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Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes




Well friends, Autumn officially begins in five days, so give me all the pumpkin, all the spice and all the fall things! I wanted to create a pumpkin cupcake that was a little different from the standard, and knowing the popularity of the pumpkin spice latte, I thought that could be a fun twist on the classic!



If you've been following me for a while, you probably know that I'm a little obsessed with cupcakes. I think they're so fun, and I love thinking of cute new ways to decorate them! You can see my other cupcake recipes right here.



The cake is full of pumpkiny goodness and spices, as one would expect! The frosting is a whipped cream frosting (since the pumpkin spice latte is usually topped with whipped cream), but I also mixed in a little cream cheese because pumpkin and cream cheese are such a perfect pairing.



So go ahead and whip up a batch to satisfy that pumpkin spice craving! These cupcakes are super easy, so you'll probably be enjoying them in the time it would have taken you to get through that crazy drive through line!

Used In This Post



Cupcake Ingredients: 

2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 tsp pumpkin pie spice
1 1/2 cups pumpkin puree (not pumpkin pie filling)
1/2 cups whole milk
1/4 cup melted butter (1/2 stick)
2 eggs
1 tsp vanilla

Frosting Ingredients: 

2 cups heavy whipping cream
1 cup powdered sugar
1 Tbs instant espresso powder
8 oz cream cheese, softened

Directions: 

Put the stand mixer whisk attachment in the freezer. Weird direction, but go with it.

Preheat the oven to 350, and line a muffin tin with foil liners (I used these green foil ones). The pumpkin will stick to paper liners, and make for an unhappy baker!

Whisk together the flour, baking powder, baking soda, salt, sugar and pumpkin pie spice. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the wet ingredients, pumpkin puree through vanilla. Add the dry ingredients to the mixture in two batches, stirring on low speed until just combined.

Using a cookie scoop, fill each liner until about 2/3 full with batter. I usually get about six extra cupcakes which are perfect for taste testing, am I right?!

Bake for about 14-18 minutes, or until a toothpick comes out with moist crumbs. Let cool in the pan for 5 minutes and then remove them to a cooling rack.

For the frosting, you want the stand mixer bowl to be room temp or cold (I wash mine while the cupcakes bake, and then stick it in the freezer). If the bowl or whisk attachment are warm, the whipped cream won't solidify the way you want it to. Dissolve the espresso powder into the heavy cream, stirring until no pieces remain. Fix the cold whisk attachment, and mix the cream cheese and powdered sugar until combined and fluffy. Reduce the speed to low, and slowly drizzle in the heavy cream mixture. Once the cream begins to thicken (after a few minutes), increase the speed until the frosting becomes light and fluffy like whipped cream! Frost the completely cooled cupcakes, and enjoy.

These frosted cupcakes need to be stored in the fridge, but can be taken out an hour or two before serving if you prefer them at room temperature.

Love Pumpkin And All Things Fall? Check out more Fall recipes below!


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Kirsten Bell
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Irresistibly Fun and Easy Gingerbread Cupcakes

Irresistibly Fun and Easy Gingerbread Cupcakes


It's been a while since I shared a new cupcake recipe with you! I've been working on this gingerbread cupcake recipe for a few weeks, and have been doing lots of taste testing haha! This is the perfect holiday party recipe, because the cupcakes are such a traditional Christmas dessert flavor, but in a new form. I also love that when I serve them as mini cupcakes they're so easy for people to eat in a party setting.



What I found interesting in making these cupcakes is that I needed to tone down the traditional spices quite a bit compared to what you would find in a gingerbread cookie recipe. Now they're still definitely present, prominent and flavorful, but not overwhelming.




My other "secret" ingredient is coffee. I tested this recipe with milk, buttermilk, water, eggnog (not even kidding haha!), and coffee. They all turned out well, but using coffee added a delicious level of richness and depth to the gingerbread flavor that I loved.


Aren't the sprinkles on these so fun? I can't not mention them, because I think they're so cute! They're such a perfect finishing touch and really elevate the final product. When I served these cupcakes this past weekend, so many people commented on how cute the sprinkles are. 


Ingredients: 

1/2 cup butter, softened
1/2 cup brown sugar
1 egg
1/2 cup coffee
1/2 cup molasses
1 1/2 teaspoons vanilla
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Directions: 

Preheat the oven to 350, and line two mini cupcake tins with liners.

Whisk together the dry ingredients, flour through cloves, and set aside.

In the bowl of your stand mixer, fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy. Add the egg, vanilla, molasses and coffee, mixing until combined. Your batter will look kind of piecy at this stage, and that's ok! It will all come together in the next step.

Add the dry ingredients in two batches, mixing on low speed until just combined and making sure to scrape the bottom of the bowl often.

Fill mini cupcake liners about 2/3 full each of the batter, and bake for 7-9 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before frosting.

To make the frosting: beat together the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time, mixing on low. Add the vanilla extract and mix until combined.

At this point you can add a little more powdered sugar if the frosting needs to be thicker, or a little bit of milk if it's too thick. Beat on high for a few minutes to fluff up the frosting, and then fill a piping bag and frost your completely cooled cupcakes.

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Kirsten Bell
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