Piña Colada Cupcakes

The weather has finally gotten warm (thank the Lord - I thought I was going to die if it snowed one more time).  I'm a bad driver in the best conditions, so throw in snow and it's basically a death trap.  ANYWAY...in celebration of the warm weather, I made piña colada cupcakes because it's obviously going to be summer soon.  I'm very excited because it means I'll be done with nursing school for several months and will once again have time to actually enjoy life (I hope).  Heeeeere we go!

Cupcakes
3/4 cup of butter
1 cup sugar
3 eggs
2 tsp cream of coconut or Malibu rum
2/3 cup crushed pineapple (in water, not in syrup!)
1 1/4 cups of flour
1 tsp baking powder
1 tsp vanilla

Preheat the oven to 350 degrees and line a cupcake tin.  Chill a large bowl and whisk (or beaters if you use a hand mixer) in the freezer.  Beat together sugar and butter until smooth and creamy.  Add the eggs, vanilla, cream of coconut (or Malibu) and pineapple (with the liquid - don't drain it) to the butter mixture and beat well until combined.  Mix the dry ingredients in a separate bowl, then gradually add them, beating until just combined after each addition.  Fill the cupcake liners about 2/3 of the way full, then bake 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Coconut Filling (AKA heaven I eat with a spoon)
1 cup whipping cream
2 1/2 tbs sweetened shredded coconut

Remove the bowl and beaters from the freezer, and pour the whipping cream in.  Beat it until it resembles whipped cream, then fold in the coconut.  Refrigerate until ready to use.  Prepare to make a double batch because you might eat a lot of it with a spoon.

Frosting
1 1/4 cups of butter
3 cups powdered sugar (depending on your desired consistency)
5 tbs Malibu or piña colada mix (do NOT use cream of coconut for this or it will destroy the consistency of the frosting)

Mix together butter and 2 cups of powdered sugar.  Add the Malibu or piña colada mix and beat well.  Continue GRADUALLY adding the remainder of the powdered sugar until it reaches the desired consistency

To decorate, core the cupcakes and add the delicious delicious coconut filling to the middle of the cupcakes.  Frost them, then sprinkle with a little extra coconut (unless you hate coconut, in which case you shouldn't be making these cupcakes anyway).  I topped mine off with little umbrellas, a bit of pineapple, and a maraschino cherry, but I like to consider myself an overachiever.

Peppermint Hot Chocolate Cupcakes

It's the most wonderful time of the year!  And the season to be jolly!  And all of those other clichés!  But in all seriousness, I love this time of year.  Sweater season is my absolute favorite, because no one can tell how much weight I gain.  (I'm like 10% kidding, but mostly not).  Getting to curl up by the fireplace (or, in my house, a video of a fireplace on the tv), drink hot cocoa, and watch holiday movies - there's nothing better.  Until now, that is, because instead of drinking hot cocoa, I can now eat it in cupcake form.

Cupcakes
1 cup peppermint hot chocolate
1/4 cup mini chocolate chips
2 cups sugar
1 2/3 cups flour
2 eggs
1 cup buttermilk
1 cup cocoa powder (I used dark, but I'm sure they all work)
1/2 cup melted butter
1 tsp vanilla extract

Line two cupcake tins - 24 cupcakes total.  Preheat the oven to 350 degrees.  Stir the chocolate chips into the hot chocolate until melted (you might need to heat up the hot chocolate a little more after adding the chocolate chips to it).  In a large bowl, beat the eggs together, then add the buttermilk, vanilla, and melted butter.  Add the hot chocolate mixture and stir well.  Add in the flour, sugar, and cocoa powder, then beat until completely combined.  Fill the cupcake liners about 2/3 of the way full, then bake about 18 minutes, or until a toothpick inserted in the center comes out clean.

Chocolate ganache
1/2 cup heavy cream
1/2 tbs butter
6 oz chocolate (again, I used dark, but semisweet would probably work, too)
1/2 tsp peppermint extract

Put heavy cream and butter in a saucepan and bring to a simmer.  Remove from heat and stir in the chocolate until melted and smooth, then add the peppermint extract and stir until combined.

Marshmallow buttercream
1/2 cup butter at room temperature
7 oz marshmallow fluff (or melt marshmallows down if you feel like washing an extra dish - I didn't)
1 tsp peppermint extract
2 tbs milk
4 cups powdered sugar

Beat together the butter and marshmallow fluff, then add the peppermint extract.  Add 2 cups of powdered sugar, then add 1 tablespoon of milk.  Add the remainder of the powdered sugar 1/2 cup at a time until desired consistency is reached.  If too much is added, add the remaining tablespoon of milk.  Beat until smooth.

Assembly
You can core the cupcakes and spoon ganache into the middle of each of them, or you could put the ganache in a squeeze bottle and squeeze it into the cupcakes.  That's what I did because it seemed easier, and I'm lazy.  Frost the cupcakes.  Add marshmallows, chocolate chips, and a mini candy cane as garnish if desired.  Or don't.  Either way, it's delicious.  You're welcome.

White Russian Cupcakes

I think the majority of people in the world like booze and cupcakes, so why not make a cupcake that has booze in it?  Two birds, one stone.  If you're not old enough to buy alcohol, you should probably skip over this recipe, because I know my mom didn't believe I was requesting alcohol just so I could bake before I was 21.

Cupcakes:

1 1/4 cups flour

3/4 cup sugar

6 Tbs butter, softened

1 tsp vanilla

1 egg and 1 egg white

1/8 cup vodka

1/4 cup Kahlua

1/2 cup milk

Preheat oven to 350 degrees, and line a cupcake tray with 12 paper liners.  Beat together the sugar and butter until creamy, then add in the egg and egg white (one at a time), beating after each addition.  Add the vanilla, vodka, and 1/8 cup of Kahlua.  Alternate between adding the flour and milk to the mixture, beating after each addition.  Bake for 17 minutes, or until a toothpick inserted in the cupcake comes out clean.  While the cupcakes are still warm, poke 3-5 holes in the tops of them with a toothpick, then spoon a bit of the remaining Kahlua over their tops so it seeps into the cake.  

Kahlua Buttercream Frosting:

1 stick butter, softened

3 cups powdered sugar

3-4 Tbs Kahlua

Beat the butter until creamy, then add the powdered sugar one cup at a time, beating after each addition.  Add the Kahlua one tablespoon at a time, until the desired frosting consistency is reached.

Frost the cupcakes, then sprinkle with shaved chocolate (if desired).

S'mores Cupcakes

S'mores are a delicious summertime treat, unfortunately, you can't actually bring them to a picnic because they congeal and get gross.  You know what doesn't congeal?  Cupcakes.  So make these s'mores cupcakes for your next picnic or BBQ, and thank me later!

Chocolate Cupcake:
3/4 cup unsweetened cocoa
2 cups sugar
1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
3 eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
3/4 cup boiling water

Preheat oven to 350 degrees, then line two cupcake pans with paper liners (makes 24 cupcakes).  In a large bowl, stir together the cocoa, sugar, flour, baking soda and baking powder.  Add the eggs, milk, oil, and vanilla, and beat at medium speed until blended.  Stir in the boiling water until evenly mixed.  Since the batter is really thin, I would suggest putting it in a large measuring cup with a spout so you can pour it straight into your cupcake liners without having to worry about spooning it in and spilling it everywhere.  Bake for about 22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

Marshmallow Frosting:
2 egg whites
1 cup sugar
5 tbs water
1 tbs light corn syrup
1 1/4 cups miniature marshmallows
1 tsp vanilla extract
(Optional: meringue powder)

In the top of a double boiler, add the egg whites, sugar, water, corn syrup, and miniature marshmallows, and beat (while cooking) for about 10 minutes, or until peaks begin to stand.  Add in vanilla and beat until the frosting gets a thicker consistency that will work for spreading or piping.  If necessary, thicken more using meringue powder.


To assemble, frost the cupcakes, use a kitchen torch to brown the top of the frosting, then put a piece of graham cracker and chocolate on top of each cupcake.

Chocolate Chip Cookie Dough Cupcakes

You know what's delicious?  Cookie dough.  You know what's not delicious? Salmonella.  This recipe makes chocolate chip cupcakes with cookie dough filling (egg-free so it doesn't, you know, kill you), and cookie dough frosting.  Try telling me that doesn't sound amazing.  Bet you can't do it without lying!

Cupcakes:
2 eggs
3/4 cup butter, softened
3/4 cup brown sugar
1 1/3 cups all-purpose flour
1/2 cup milk
2 tsp vanilla extract
1/2 mini chocolate chips

Preheat the oven to 350 degrees.  Beat the butter until soft, then add both the sugars and beat until creamy and smooth.  Add in the eggs and beat them in evenly.  Alternate between adding the milk and the flour, starting and ending with the flour.  Mix in the vanilla extract, then fold in the mini chocolate chips.  Bake for 15-20 minutes, or until a toothpick inserted in the cupcake comes out clean.  Makes 12 cupcakes.

Cookie Dough Filling:
2 tbs butter
3 tbs brown sugar
3.5 oz sweetened condensed milk
1/2 cup flour
1/4 tsp vanilla extract
1/8 cup mini chocolate chips

Cream together the butter and sugar.  Mix in the sweetened condensed milk, flour, and vanilla extract, and beat until smooth.  Stir in the chocolate chips, then refrigerate for about an hour, or until firm.

Frosting:
1 stick of butter, softened
1/4 cup packed brown sugar
1/3 cup flour
1 cup powdered sugar
1 tbs milk
1 tsp vanilla extract

Beat together butter and brown sugar until smooth, then beat in the confectioner's sugar.  Add in the flour and beat until creamy, then beat in the milk and vanilla until well blended.

Assembly: cut a cone out of the middle of each cupcake, roll a bit of cookie dough into a ball, then place it in the hollowed out center of each cupcake.  Frost, then sprinkle mini chocolate chips over the top.  Garnish with a mini chocolate chip cookie, if desired.

Cookie Monster Cupcakes

Below is a picture of some (adorable) Cookie Monster cupcakes I made for my daughter's birthday.  There's also a link I included to my video tutorial on how to make them.  Enjoy!  (You can use any kind of cake batter you want - I just tinted mine blue.  As for frosting, I recommend buttercream, so it keeps its shape a bit better.)

Cookie Monster Tutorial

Shirley Temple Cupcakes

The delicious drink perfect for recovering alcoholics - now available as a cupcake!  This recipe is so wonderful - the cake is moist, and the frosty is incredibly creamy, so I felt obligated to share it with you all (internet world).

Ingredients
Cake
1 1/2 cups flour + 1 tbs flour
1/2 butter (1 stick), softened
1 cup sugar
2 eggs
1/2 cup 7-Up (room temperature)
1 tsp vanilla extract
1 1/2 tbs maraschino cherry juice
Red food coloring

Frosting
1/2 cup butter (1 stick), softened
2 1/2 cups confectioner's sugar (more or less, depending on the consistency you like)
1/2 tsp vanilla extract
1 tbs maraschino cherry juice
12 maraschino cherries (I patted mine dry on a paper towel so the excess juice wouldn't mess up the frosting, but that's probably not a necessary step)

Directions
Preheat the oven to 350 degrees and line one cupcake tin (makes 12 cupcakes).  Cream the butter and sugar together until smooth, then add the eggs and beat them in.  Add half a cup of the flour, the 7-Up, then the other half cup of flour and the vanilla, and beat thoroughly.  Separate half a cup of the batter, add the remaining tablespoon of flour, the maraschino cherry juice, and a few drops of red food coloring.  Mix thoroughly, then spread the mixture evenly in the bottom of the 12 cupcake liners.  Fill the liners with the rest of the batter, then bake for about 15-17 minutes (or until a toothpick inserted in the middle comes out clean).
Frosting:  Beat the butter until creamy, then gradually add in the confectioner's sugar (while beating).  Add the vanilla extract and maraschino cherry juice, and beat until combined.  After the cupcakes have cooled, frost them, then put a cherry on top of each one.