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Pumpkin Pie Cupcakes with a Cinnamon Cream Cheese Buttercream

13 Oct

These are delicious!!!! I love pumpkin pie, but all other pumpkin flavored desserts are not really my thing. However, these cupcakes are now my thing, if you know what I mean. If you’re looking for an EXCELLENT pumpkin cupcake, these will be your go-to. I’m seriously serious.

Oh, and do you want to know the very best part? No oil or butter is used in the cake!!!! It’s an autumn miracle!

Pumpkin Pie Cupcakes

  • 1 1/4 c. pumpkin puree
  • 1 3/4 cup sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • 2 1/2 c. all-purpose flour
  • 1 1/4 c. milk
  • 1 tbsp. pumpkin pie spice

Heat oven to 350 degrees and prepare muffin tins with 24 liners.

In a large bowl, combine the pumpkin puree and sugar until blended. Beat in eggs, one at a time, until fully incorporated. Beat in the vanilla.

In another bowl, combine the flour, salt, and baking powder. Add to the other mixture, alternating with the milk, beginning and ending with the dry ingredients. Blend only until just combined. Do not overbeat.

Divide batter evenly between the muffin cups. Bake for roughly 20 minutes until a toothpick inserted into center comes out clean. Cool completely on a wire rack before frosting.

Cinnamon Cream Cheese Buttercream

Taste of Home

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 c. unsalted butter, softened
  • 4 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon

In a medium sized bowl, beat the butter and cream cheese until blended and combined and fluffy. Add the sugar, vanilla, and cinnamon, and mix until smooth. Frost cupcakes as desired. Refrigerate any remaining frosting/cupcakes.



Chocolate Toffee Peanut Butter Cupcakes

4 Oct

These are sooo good. No joke. The combo of chocolate/toffee/PB is incredible.

Chocolate Toffee Cupcakes

  • 1/2 c. cocoa powder
  • 1 c. boiling water
  •  3/4 c. brown sugar
  • 1/2 c. buttermilk
  • 2 tsp. vanilla extract
  • 4 oz. butter (1 stick)
  • 1 1/4 c. granulated sugar
  • 1 1/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 c. crushed toffee pieces (Heath bars work)

Heat oven to 350 degrees and prepare muffin tin with liners.

While on the stove, mix together the cocoa powder and boiling water. Add the brown sugar until combined. Then add the buttermilk and vanilla and mix till incorporated. Turn off the heat and set aside.

Combine the flour, baking soda, salt and set aside.

In a standing mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat for one minute. Add the eggs one at time, until fully incorporated.

Starting and ending with the dry mixture, alternate with the cocoa mixture and add to the batter until thoroughly mixed. Fold in the crushed toffee pieces.

Pour batter into cupcake tins until about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.

Peanut Butter Frosting

  • 2 c. powdered sugar
  • 2 c. creamy peanut butter
  • 10 tbsp. (1 stick + 2 tbsp) unsalted butter, room temp
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. whole milk
  • crushed toffee pieces (for decoration)

Using a standing mixer, combine the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Scrape the sides of the bowl as you go. Add the milk and mix on a high speed until light and smooth. Frost cupcakes as desired. Sprinkle the tops with crushed toffee pieces.


Mini Deliciousness

29 Aug

Mini Chocolate Chip Cookie Dough Cupcakes!

I first made these cupcakes about 3 years ago, and they are one of the very first posts on this blog. I’ve been wanting to revisit this flavor and switch it up a bit by tweaking the recipe and turning them into minis! I made them for a special event in Los Angeles and they were a complete success!

An unbelieveable band in LA, The Ross Sea Party, has been playing a residency every Monday night in August and they asked me to provide a treat for all of their fans on one of the nights. I thought this flavor would be PERFECT, especially as a mini since they’d be enjoyed in a bar. They turned out great, people loved them, and people loved The Ross Sea Party! Check them out at the link above, or on facebook! They’re incredible. 🙂

Eggless Cookie Dough (for inside the cupcakes and frosting)

  • 2 1/4 c. all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 c. unsalted butter, room temperature
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar, packed
  • 1 tsp. vanilla extract
  • 6 tbsp. whole milk
  • 1 1/2 c. mini semi-sweet chocolate chips

Set aside 1 1/2 c. of the cookie dough to use in the frosting, and freeze the rest. You’ll need the frozen cookie dough to bake in the cupcakes!

Brown Sugar Cupcakes

  • 1 1/2 c. unsalted butter, room temperature
  • 1 1/2 c. brown sugar, packed
  • 4 large eggs
  • 2 2/3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 tsp. vanilla extract

Cookie Dough Frosting

  • 1 1/2 c. unsalted butter, room temperature
  • 4 c. confectioner’s sugar
  • 4 tbsp. whole milk
  • 1 1/2 c. eggless cookie dough (from recipe above)

To make the cupcakes:

Heat the oven to 350° F.  Line cupcake pans with liners. 

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.

Using a scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

Give Me Cake, or Give Me Death.

10 Jul

This is the type of cake that makes you change your mind. Your co-workers birthday party? No thanks. Your co-workers birthday party with this double chocolate layer cake? Yes. Please. Your bratty neighbors bar-mitzvah? No thanks. Your bratty neighbors bar-bitzvah with this double chocolate layer cake? Yes. Please.

I rest my case.

This cake is insane. It’s moist, rich, decadent, mouth-watering, awe-inspiring. Granted, I messed up my first attempt (which actually wasn’t a mess-up because it turned into the delicious cake pops) but I learned my lesson. Follow the recipe, put wax paper on the bottom of your cake pan, voila! If your into making cakes, this is just one of those recipes that you HAVE TO TRY. You’ll be happy you did. I added a raspberry filling, but you can just keep it chocolate on chocolate and it’s still delicious!

Double Chocolate Layer Cake

  • 3 oz. good quality semi-sweet chocolate (around 72%)
  • 1 1/2 c. hot brewed coffee
  • 3 c. granulated sugar
  • 2 1/2 c. all-purpose flour
  • 1 1/2 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 1 1/4 tsp. salt
  • 4 eggs
  • 3/4 c. vegetable oil
  • 1 1/2 c. well-shaken buttermilk
  • 3/4 tsp. vanilla

Heat oven to 300 degrees and prepare baking pans by greasing with butter, covering the bottoms with wax paper, and greasing with butter again.

Finely chop the chocolate and mix with the hot coffee. Let mixture sit and stir occasionally, until chocolate is melted and the mixture is smooth.

In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. (It is important to sift if your cocoa powder and/or flour is lumpy. Once combined with the other ingredients, it will make your batter lumpy and you’ll end up over-mixing if you try to get rid of the lumps. Sift first! )

In another bowl, using an electric mixture, beat the eggs until light colored and slightly thickened, about 3 – 5 minutes. Slowly add the oil, buttermilk, vanilla, chocolate mixture, and beat until combined.

Add the sugar mixture and beat until just combined. You can finish mixing with a spatula if any flour remains on the side of the bowl.

Divide batter evenly between the pans, place in the center rack of your oven, and bake until a toothpick inserted in the center of the cakes comes out clean. About 1 hour to 1 hour 10 min.

Cool layers completely in the pans on a wire rack. When cool, run a knife around the edges to release the cake from the pan. Invert the pans onto racks and carefully remove the wax paper from the bottom side.

*This is optional, but I placed the two layers in the freezer over-night and then cut them in half to make 4 separate layers. The raspberry filling makes a lot, so it was good to have multiple layers to spread it between!*

Makes 2 10-inch layers

Chocolate Ganache Frosting

  • 1 lb. good quality semi-sweet chocolate (around 52%)
  • 1 c. heavy cream
  • 2 tbsp. granulated sugar
  • 2 tbsp. light corn syrup
  • 1/4 c. (1/2 stick) unsalted butter

Finely chop the chocolate. In a 1 1/2 to 2 quart pot, bring cream, sugar, and corn syrup to a boil over medium heat. Whisk until sugar is dissolved. Remove from heat and add the finely chopped chocolate, whisking until the chocolate is melted. Cut the butter into a few pieces and add to the mixture. Whisk until smooth.

Raspberry Filling

  • 2 10 oz. bags frozen raspberries
  • 1/2 c. granulated sugar
  • 2 tbsp. cornstarch

Puree the raspberries in a food processor. Heat the puree, sugar, and cornstarch in a small pot while stirring constantly. Heat until the mixture boils and thickens. Let it cool completely before spreading between the cake layers.


Once Ya Pop, Ya Can’t Stop!

7 Jul

Cake Pops!

What a brilliant idea for when you totally screw up a recipe. Or I mean, when you purposely not grease the pan enough leaving the cake to come out in pieces. Either way, my cake coming out in pieces over the weekend was a blessing in disguise. I finally got a chance to make these cake pops and people LOVED them! Everyone wins!

Cake pops are super easy too. All you do is crumble your baked cake, mix it with frosting, roll it into balls and freeze, and then dip them into melted chocolate/white chocolate/whatever goes well with your flavor of cake.

Shazam! Now go screw up a cake so that you, too, can be rewarded with cake pops!


Marble Cupcake Muffins

22 Jun

There’s no frosting! You can eat them for breakfast!! Right? Yep, they’re pretty delish. You can eat them for breakfast, brunch, lunch, snack, dinner, dessert, anytime. Don’t feel guilty. It’s just a muffin 🙂

I love marble pound cake, so these cupcakes have been on my to-make list for a long time. After a nice, long, make-you-want-to-quit type of week at work-I just had to bake something to get my mind on the weekend. These were the ticket! They were definitely good with the confectioners sugar, but I think next time I’m going to try them with chocolate buttercream. More recipes on the to-make list…

Marble Cupcakes

Recipe Adapted from Martha Stewart

  • 1 3/4 c. cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c. whole milk, room temp
  • 1/3 c. heavy cream, room temp
  • 1/2 c. (1 stick) unsalted butter, room temp
  • 1 c. granulated sugar
  • 3 large eggs, room temp
  • 1 tsp. vanilla extract
  • 1/3 c. unsweetened Dutch-process cocoa powder
  • 1/4 c. boiling water
  • Confectioners’ sugar for dusting

Preheat the oven to 350 degrees and prepare muffin tin with liners.

Sift together the flour, baking powder, salt, and set aside. Combine the milk and cream.

With an electric mixer on medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, until fully incorporated. Add the vanilla and beat till combined.

Next, add the flour mixture while alternating with the cream/milk. Begin and end with the flour mixture, and beat until just combined.

To make the chocolate batter, scoop out 1 c. of the original batter into a separate bowl. Combine the cocoa powder with the boiling water and stir until dissolved. Add the chocolate mixture to the 1 c. of batter, and mix until combined.

Begin scooping the batter into the muffin liners, using small spoons and alternating between the chocolate and vanilla batter. I scooped the vanilla onto one side, chocolate on the other, and then followed that with another scoop of vanilla on top of chocolate, and then chocolate on top of vanilla. After the cups are filled 2/3 full, run a tooth-pick through the batter using a figure-8 pattern.

Place the tin onto the center rack of the oven, and bake until a tooth-pick inserted into the center comes out clean, about 20 minutes.

Transfer to a wire rack to let cool. Once cool, dust with confectioners sugar.

Yield: 12 cupcakes


Chocolate Covered Strawberry Cupcakes

4 Mar

I love chocolate covered straweberries. I love cupcakes. This. Makes. Sense.

What doesn’t make sense though, is how I managed to totally screw up the frosting I intended to use. I had to work some magic and ended up using my faulty frosting as a filling for these bad boys. It ended up making the cupcakes sooooo moist, and the actual frosting I used ended up being sooo much more Strawberry than the original. I win!

I used the Chocolate Cupcake recipe from this post.

For the frosting, give this recipe a try from My Baking Addiction. It’s what I ended up using for the filling. I think I was trying to alter it too much by adding more strawberry puree than it called for, and then my over-mixing caused it to separate. Definitely delicious though!

Mouth-Watering 🙂