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.

Andes Mint Cupcakes

Minty chocolate?  It's pretty much either a love or hate relationship.  Luckily, my taste buds fall into the love category, so I can munch on these cupcakes all day, every day.

Ingredients
Cake
4 eggs
1 cup buttermilk
1/2 cup sour cream
1 tsp vanilla extract
1/4 cup water
Devil's food cake mix
Mint chocolate filling
2 tbs heavy cream
1/3 cup chocolate chips
1 1/4 tsp peppermint extract
Frosting
6 oz cream cheese (softened)
6 tbs butter (softened)
3 1/2 cups powdered sugar (more or less depending on the consistency you want)
1 tbs heavy cream
1 1/2 tsp peppermint extract
Green food coloring

Directions
Preheat the oven to 350 degrees and line cupcake pans with 24 liners.  Whisk together the sour cream, oil and vanilla, then beat the eggs in until smooth.  Alternate between adding the cake mix and the milk and water, mixing until smooth.  Pour into cupcake liners, then bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.
Filling:  melt the chocolate chips in a small pan with the heavy cream, then remove from heat and stir in the peppermint extract.  Fill a squeeze bottle with the filling, then squeeze a little bit into each cupcake.  (I didn't have a squeeze bottle, so I actually used a baby medicine syringe-thingy, but I think it's more likely people will have squeeze bottles on hand.)
Frosting:  Beat together the cream cheese and butter until smooth, then gradually add the powdered sugar and peppermint extract until you reach the desired consistency.  Stir in the green food dye - only a couple of drops because it is a lot more potent than you think!
Top the cupcakes with the frosting, drizzle a little of the leftover filling over the frosting, then top with an Andes mint!

Guinness Chocolate Cake

I'm going to start this post off with a disclaimer that I HATE beer.  I cannot stand it.  However, I can tolerate my boyfriend, and he likes beer, so I made this cake for him.  Well, more specifically to make his roommates like me, but I digress.  This cake is moist and delicious (even to those of us who hate beer), because the Guinness flavor isn't overpowering at all, it just complements the chocolate well.

Ingredients
Cake
1 1/4 cups Guinness
1/4 cup cocoa
12 tbs butter (1 1/2 sticks)
1 3/4 cups sugar
1/2 cup sour cream
2 cups flour
1 tsp baking soda
Fresh fruit (I used strawberries, raspberries, and blackberries, but feel free to use whatever fruits you prefer)
Filling:
1 cup heavy cream
1 tbs confectioner's sugar
1 tsp vanilla extract
Chocolate Ganache:
1 cup heavy cream
12 oz chopped chocolate

Directions:
Preheat the oven to 350 degrees.  Heat the Guinness, butter, and cocoa in a pan over medium heat until the butter melts.  Beat together the sugar, eggs, sour cream until combined, then add the Guinness mixture and beat until smooth.  Stir in the flour and baking soda until incorporated, then pour into a greased 8 inch cake pan and bake for 45 minutes (or until a toothpick inserted in the middle comes out clean).  The cake pan will be very full, but it's supposed to be.  After the cake cools, cut it in half so you will be able to put a layer of whipped cream and fruit between the top and bottom.

For the filling:  chill a bowl and your whisk (or hand mixer beaters) in the freezer for a few minutes.  Then, beat the whipped cream until soft peaks begin to form, then beat in the sugar and vanilla extract.  Do not over beat.

Put the whipped cream on the bottom half of the cake, top it with fruit, then put the top half of the cake on top (like a sandwich).

For the ganache:  bring the heavy cream to a boil over medium heat, then remove the pan from the heat and stir in the chocolate until smooth.  Let stand for approximately 10 minutes so it can thicken up a bit, then pour it over the top of the cake.

Decorate the top of the cake with the fruit of your choosing and voila!  A beautiful and delicious cake.