Oreo Cupcakes

My husband informed me that these are now his new favorite cupcake.  And he also requested that I make them for his birthday (which is only 2 weeks away).  I must agree with him, though - they're definitely one of the best cupcakes I've ever made.  They're not overly sweet like you think they'd be, but just perfect.  And aren't they pretty, too?  I love the little oreo crust on the bottom.  As for the frosting, I've seen a lot of people use cream cheese frosting for these, but I decided to use a vanilla.  I just didn't like the idea of cream cheese frosting with oreos, not sure why.  You can use whatever frosting sounds good to you.  :)  I halved the recipe when I made mine and they turned out great.  Since it's just my husband and I eating these, I figured 12 cupcakes would be quite enough!  Besides, I already have my eye on another cupcake recipe I'm going to try and I'm VERY excited about it..

Oreo Cupcakes
recipe from Beantown Baker

• 2 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 24 oreo halves (the side with the cream filling still on it)
• 20 oreos, coarsely chopped (quartered)
• For Garnish:  oreo cookie crumbs, and 24 oreo cookie halves
• For Frosting:  Use your favorite vanilla frosting recipe.  Cream cheese frosting might also be good.

Preaheat oven to 350 F.

Line cupcake pans with 24 cupcake liners.  Put an oreo half in each liner, cream side up.  In a medium bowl, combine flour, baking powder, and salt.  Stir together to combine and set aside.  In another bowl, with an electric mixer combine the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and vanilla extract, beating well.  Then, with the mixer on low speed, beat in half of the dry ingredients until just incorporated.  Add the milk, and beat until just combined, then mix in the rest of the dry ingredients.  Gently fold in the chopped oreos with a rubber spatula, being careful not to over-mix. 

Distribute batter evenly into the cupcake liners and bake 18-20 minutes, or until a toothpick comes out clean.  Allow to cool in the pan for about 5 minutes, then transfer to a wire rack.  Cool completely, then frosting and garnish.

Raspberry Filled Cupcakes

This is my first time doing filled cupcakes and it was so much fun!  I love the little surprise factor you get when you take that bite out of the cupcake.  Now I'm all excited and want to make more... marshmallow cream filled chocolate cupcakes?  White chocolate ganache filled vanilla cupcakes?  Snickers filled cupcakes?  Cookie dough filled cupcakes?  Cookies and cream cupcakes?  Things might start gettin' a little crazy around here!

I thought this was a fun cupcake for Valentine's day.  And I even made little hearts and 'I <3 U' out of melted white chocolate.  I think it added a nice touch.  :)  What are you making your special someone for Valentine's Day?

The recipe below is for a layer cake and makes two 9-inch round cakes.  But can easily be used for cupcakes.  Yields roughly 20 cupcakes.

Fluffy Yellow Cake
recipe from Cooks Illustrated

• 2 1/2 cups cake flour, plus extra for dusting pans
• 1 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 3/4 tsp. table salt
• 1 3/4 cups sugar
• 10 tbsp. unsalted butter, melted and slightly cooled
• 1 cup buttermilk, at room temperature
• 3 tbsp. vegetable oil
• 2 tsp. vanilla extract
• 6 large egg yolks plus 3 large egg whites, at room temperature

1.   Preheat oven to 350 F.  Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the paper rounds, dust the pans with flour, and knock out the excess.  Or, if making cupcakes, line with cupcake liners. Whisk the flour, baking powder, baking soda, salt and 1½ cups sugar together in a large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.

2. In a clean, large bowl, beat the egg whites at medium-high speed until foamy, about 30 seconds. While still beating, gradually add the remaining ¼ cup sugar; continue to beat until stiff peaks just form, 1 to 2 minutes (whites should hold peak but mixture should appear moist).

3. Take the bowl with the flour mixture, and with the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using a rubber spatula, stir ⅓ of the whites into the batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans (or cupcake liners.. filling about 2/3 full).  Lightly tap the pans against the counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until a toothpick inserted into the center comes out clean, 19-21 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Loosen the cakes from the sides of the pan with a small knife, then invert onto a greased wire rack and peel off the parchment. Invert the cakes again and cool completely on rack, about 1½ hours.  Or, with cupcakes, remove from cupcake pan and place on wire rack to cool.

Raspberry Filling

• 1 jar of raspberry preserves

Using a bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.

I used a simple buttercream frosting for this cupcake, but you can use whatever frosting suits your taste:)

I made cute little hearts and things using white chocolate.. have some fun decorating your cupcakes!!

And who doesn't love a little surprise inside their cupcakes? 

Chocolate Cupcakes & Peanut Butter Buttercream

I have a 4-day weekend and what better thing to do than bake?  I've been itching to try out the decorator bottles my parents gave me for Christmas, so it was the perfect excuse to find a new cupcake recipe to try.  Do you know how many different cupcake recipes there are?  In case you didn't know, there are a lot.  I probably could have spent hours looking through all the different recipes and cupcake/frosting combinations, but I stopped when I spotted a chocolate cupcake with a peanut butter frosting (but trust me, I bookmarked about 10 recipes along the way).  Also, I did want to bake sometime today, so I needed to stop being so indecisive if I was going to get anywhere.  ;)

These cupcakes are delicious.  Just be careful not to over bake the cupcakes or they will be dry.  The frosting is absolutely amazing.  I wasn't sure about a peanut butter buttercream at first.  I didn't want it to be an overwhelming peanut butter taste.. but it wasn't.  I may or may not have eaten a big huge spoonful before frosting the cupcakes.  He he.  It was like peanut butter and sugar and heaven all whisked together and it was just begging for me to eat it.  I probably would've licked the bowl if I didn't have any self-control...

Chocolate Cupcakes
recipe from Baking: From My Home To Yours by Dorie Greenspan

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 8 tbsp. unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1 large egg yolk
• 1/2 tsp. vanilla extract
• 1/2 cup buttermilk
• 2 ounces bittersweet chocolate, melted and cooled
• optional:  chocolate shavings for decoration

TIP:   Don't have buttermilk on hand?  No worries!  Place a tablespoon of white vinegar or lemon juice in a liquid measuring cup,  then add enough milk to bring the liquid up to the one-cup line.  Let stand for about 5 minutes.. then voila, use as much as you need!  Buttermilk substitute!  I use it all the time.  :)

Preheat oven to 350 F and put 12 cupcake liners in a muffin tin.

Whisk together flour, cocoa, baking powder, baking soda and salt.

In a medium bowl, beat the butter at medium speed until creamy.  Add sugar and beat about 2 minutes, until blended with the butter.  Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed.  Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear.  Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.  Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula.  Divide the batter evenly among the cupcake tins, about 3/4 full.

Bake for 20-24 minutes, or until a toothpick comes out clean - be careful not to over bake!  Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding them.  Cool to room temperature before frosting.

Peanut Butter Buttercream Frosting
recipe from Cook's Illustrated

• 8 tbsp. unsalted butter, softened
• 1/2 cup creamy peanut butter (do not use old-fashioned or natural peanut butter)
• 3/4 cup powdered sugar
• a pinch of salt
• 1/2 tsp. vanilla extract
• 1 tbsp heavy cream

In a medium bowl, beat (or if you have a stand mixer, use the whisk attachment) the butter and peanut butter at medium-high speed until smooth, about 20 seconds.  Add the powdered sugar and salt, beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape down the sides of the bowl with a rubber spatula and beat at medium speed until mixture is fully combined (make sure to get all those lumps out.. you want a smooth frosting).  Scrape the bowl again, then add the vanilla and heavy cream, and beat at medium-high speed until the buttercream is light and fluffy - about 4 minutes, stopping to scrape down the bowl a couple times.

Makes 1 1/2 cups of frosting (will frost 12 cupcakes).

Also, I absolutely loved using the decorator bottles.  It was so easy to use.. no mess, and an easy clean-up!  And I must say, I like anything that makes my life easier.  :)

Pumpkin Cupcakes with Cream Cheese Frosting

I was in the mood for something with pumpkin - it's one of my favorite things about this season!!  I found this recipe here and thought they looked too yummy to pass up.  I've made pumpkin cupcakes before, but I thought I'd try a recipe that was a little different.  I will definitely be making this one again.

Pumpkin Cupcakes
recipe from Tracey's Culinary Adventures

• 1 stick unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 2 cups cake flour (tip:  if you only have all-purpose flour on hand, you can substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour)
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt
• 2 large eggs
• 1/2 cup buttermilk mixed with 1 tsp vanilla (tip: if you don't have buttermilk, mix 1/2 cup regular  milk with 1 1/2 tablespoons of white vinegar and let it sit for about 10 minutes)
• 1 1/4 cup canned, solid-packed pumpkin

Preheat oven to 350 F and line cupcake pans with 18 liners.

Beat butter and both sugars with a mixer on medium until fluffy, about 5 minutes.  Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a separate medium bowl.

One at a time, add the eggs to the butter/sugar bowl and mix.  Alternate adding the flour and milk mixtures, beginning and ending with the flour.  Lastly, add the pumpkin and beat until smooth.

Fill cupcake liners until about 3/4 full.  Bake cupcakes about 25 minutes (or until a toothpick comes out clean).  Transfer cupcakes to a wire rack to cool before frosting.

Cream Cheese Frosting
recipe from Martha Stewart

• 2 sticks unsalted butter, room temperature
• 12 oz. cream cheese, room temperature
• 4 cups (1 lb.) confectioners' sugar
• 3/4 tsp vanilla extract

Beat butter and cream cheese with a mixer on medium until fluffy, about 2 minutes.  Reduce speed to low and add sugar, 1 cup at a time, and then vanilla extract.  Mix until smooth.

Refrigerate until needed (can be made up to 3 days in advance).  When ready to use, bring to room temperature and beat until smooth.  Makes about 4 cups.

S'mores Cupcakes

Graham crackers, chocolate, and marshmallows... the perfect combination!  I saw this recipe on Bakerella and knew I had to try this one out.  They looked amazing!  And trust me, they are.  One of these and a big, cold glass of milk had me satisfied!  I've been in the baking mood, and I was bound and determined to bake something that made my sweet tooth happy.  I'm proud to say they turned out pretty darn well, too!

 Cupcakes
recipe by Bakerella

• 1 1/2 cup all-purpose flour
• 1 1/2 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 cup unsweetened cocoa
• 3/4 cup graham cracker crumbs
• 1 cup milk
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup oil
• Bag of jumbo marshmallows

Graham Cracker Crumb Topping

• 1/2 cup brown sugar
• 1/2 cup graham cracker crumbs
• 1/4 cup butter, melted

Chocolate Ganache

• 4 oz. semi-sweet chocolate
• 4 oz. heavy cream

Preheat oven to 350 F.

In a bowl, mix the flour, sugar, baking powder, and baking soda.  Separate the mixture in half, into two bowls.

Stir cocoa into one bowl and the graham cracker crumbs into the other.
Add 1/2 cup milk, 1 egg, 1 teaspoon vanilla, and 1/4 cup oil to the cocoa mixture and beat until combined.
Repeat, adding the same ingredient to the graham cracker crumbs bowl.

Now to make the graham cracker crumb topping! Mix the brown sugar and graham cracker crumbs into a small bowl and  pour in the melted butter.  Stir until combined and crumbly.

Pour a little graham cracker cake batter into your baking cups and then sprinkle the topping mixture lightly on the surface.  Place a marshmallow half on top and then cover the marshmallow with the chocolate cake batter until it's about 3/4 full.  Sprinkle more of the topping mixture over it.

Bake the cupcakes for about 15 minutes.  This recipe made about 16 cupcakes for me.  Let the cupcakes cool and then top with the chocolate ganache.

Now you may devour them.  :)