Tag Archives: chocolate cupcakes

Butterfinger Cupcakes

7 Dec

 

Happy Wednesday! How’s everyone holding up? With only 18 days until Christmas, I’m sure you’re all as busy as I am.

Believe it or not, I still don’t have my tree up or any decorations in my house! I do have the bulk of my gifts bought though– that counts for something, right? I also have been baking up a storm, but I’m sure that doesn’t surprise any of you 🙂

Today, I actually wanted to take a break from the traditional holiday treats  and feature a cupcake that is one of my absolute favorites! It’s a Butterfinger cupcake, and I guarantee it will fit in just fine at any holiday event or get-together. Enjoy the recipe!! Xoxo

Here’s What you’ll need:

Cupcakes:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely crushed Butterfinger (I use a food processor )
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

Frosting:

  • 2 sticks of butter, softened to room temperature
  • 3 cups of powder sugar
  • 1/3 cup of cream cheese
  • 1 tbs of vanilla extract
  • 2 cups of crushed Butterfinger (approx 4 candy bars)

Cupcake Directions:

  1.  Preheat oven to 350 degrees
  2. In your mixer (or with a handheld mixer) beat the butter until it is soft, then add sugar and continue to beat for about 3 minutes.
  3. Add the eggs, one at a time, mixing until they are well combined.
  4. In a separate bowl, combine the dry ingredients(Cocoa Powder, Flour, Salt, Baking Powder)  and whisk them until they are well combined
  5. Add the mixture of dry ingredients to the butter and sugar. Mix well until combined
  6. Mix in crushed Butterfinger
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Fill cupcake liners and bake for 20-22 minutes.

While your cupcakes are baking, let’s work on the frosting!

Frosting Directions:

  1. In your mixer beat the butter and cream cheese on med-high speed until light and fluffy.
  2. Add the powdered sugar one cup at a time, mixing well between each cup
  3. Mix in the vanilla, mix for 1 minute
  4. Add in the crushed Butterfinger and mix for another minute.

** If your frosting is too thick, add a small amount of milk or creamer. If your frosting is too thin, add some extra powdered sugar **

 

Later this week I will be sharing a recipe for Snow-Cap Cupcakes! Have a great week everyone. Stay Sweet!!

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Andes Mint Cupcakes

7 Nov

It’s official – the holiday season has arrived! Chick-fil-a is serving their seasonal peppermint mocha milkshake, Starbucks has their pumpkin coffees and minty latte’s, even McDonalds has a mint chocolate McFlurry. It became quite obvious that it was time for me to share my recipe for a delicious mint chocolate cupcake! If this doesn’t put you in a holiday mood, then I don’t know what will!

I love this recipe because it is easy and fool proof. Even the little one’s can help!

Here’s What you’ll need:

  • 1 stick Butter, softened to room temperature
  • 1 1/4 Cup Sugar
  • 2 Eggs
  • 3/4 Cup Flour
  • 1 tbs Baking Powder
  • 1/4 tsp Salt
  • 1 cup of finely chopped Andes Mint Chocolates
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Milk
  • 1 tbs Vanilla

~*~ Makes 15 Cupcakes ~*~

Directions:

  1.  Preheat oven to 350 degrees
  2. Beat the butter with an electric mixer until it is soft, then add sugar. Beat about 3 minutes.
  3. Add the eggs, one at a time beating until they are well combined.
  4. In a separate bowl, combine the dry ingredients and whisk them until they are well combined
  5. Add 1/3 of the dry ingredients to the butter and sugar and beat it just to combine.
  6. Mix in chopped up Andes Mints
  7. Add the liquids (milk & vanilla), scrape down bowl and beat to combine.
  8. Continue adding the dry ingredients. Beat for another minute till smooth
  9. Fill cupcake liners and bake for 20-22 minutes.

Frost with Mint Buttercream and Top with Andes Mint Candy Pieces.

For an easy decoration technique, spread your frosting over the cupcake with a knife. Dip each cupcake in chopped up pieces of Andes Mint Chocolate. Voila! Super Easy but still looks great!

Mint Chocolate Cupcakes with Chocolate Frosting instead of Mint

Smooth frosting with a knife over each cupcake.

Dip them in Ande's Mints and Enjoy!

If you prefer Chocolate to Mint, use my Chocolate Mousse Frosting recipe. It goes great with the Andes Mints!

Stay Sweet and have a great week! xoxo

Double Cup Cupcakes

2 Sep

Hello readers! Can you believe that September is already here? I am happy to say that I have been busier than ever with baking projects. From bridal showers, to birthday parties, my plate has been pretty full. I am excited though, to share with you today’s INGENIOUS cupcake topper idea. I know you are going to love it!! So without further adieu….I present “Double Cup Cupcakes”

I got this idea from one of my favorite blogs, “Confessions of a Cookbook Queen” (http://confessionsofacookbookqueen.blogspot.com/2010/05/cupcake-cupcake-toppers.html. They are cupcakes with cupcake toppers, so cute, and so easy!!

Cupcakes on Cupcakes..this is an idea I can get behind!!

Picture by Confessions of a Cookbook Queen

You will need:

Frosting of your choice

  • Piping Bag
  • Sprinkles
  • Red Sugar Pearls
  • Reese Cups

Simply unwrap the Reese’s cup, but leave the paper wrapper on. Pipe frosting on top like you would a regular size cupcake. Add miniature sprinkles and tada!! You have a really cute cupcake topper.

**Hint: You could also use these for cake toppers, or miniature candies at a child’s birthday party. The options are endless.

For the cupcake portion, you could use almost any recipe. I would choose chocolate to compliment the Reese cup.

Chocolate Cupcakes
Makes 18-24 cupcakes

3/4 cup unsweetened cocoa powder (I always use Hershey’s)
1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 cups sugar
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees.

Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, buttermilk, oil and vanilla. Beat until smooth with an electric mixer, about 3 minutes.

Divide batter evenly among muffin cups, filling each cup no more than 2/3 full.

 Bake 20 minutes. Transfer to a wire rack; let cool completely before frosting.

For the Frosting, I say cream-cheese or butter cream: Recipes for Frosting found here!

Now, top them with sprinkles and the miniature cupcakes candies! These have to be the cutest double cup, cupcakes ever!!

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A Sweet Little Cupcake

Today’s  blog is dedicated to a sweet little girl named Madelyn. 

Madelyn

I went to high-school with Madelyn’s mom, Danielle. While I have never “officially” met Madelyn, the pictures that her mommy posts on FaceBook let me see what  a sweet little child she truly is. Madelyn is a special little girl not only because of her adorable chubby cheeks and her two-tooth smile, but because she has Down Syndrome, and fights every day to do things that we all tend to take for granted. Please take a second and visit Madelyn’s fundraising page. Danielle and “Maddy” are raising money to walk in the “Step up for Down Syndrome” walk on October 16th. To read more about Madelyn and the walk, or to donate to a great cause, please visit http://www.firstgiving.com/madelyncopello