Carrot Ginger Cupcakes recipe. Chocolate S’mores Cupcakes | The Spiffy Cookie. When I set out to make these cupcakes I had planned to make these s’mores cupcakes, but while searching on Tracey’s Culinary Adventures I wasn’t aware that she had 2 other s’mores cupcake recipes! Don’t even get me started on all the bars, cookies and other s’mores delights she has shared as well. But as a result, I accidentally used a different recipe than originally intended. I didn’t recognize the switch until my plans to cut the recipe in half and only make 12 were ruined by odd values of things (such as 1 egg yolk). Luckily for me (and my friend the-birthday-girl for whom I baked these), the cupcakes were everything I had hoped for and therefore 24 were very much so welcomed.
Makes 24 cupcakes 1-1/2 cups graham cracker crumbs 3 Tbsp unsalted butter, melted 1 large Hershey’s milk chocolate bar 2-1/2 cups all-purpose flour 1-1/4 cups cocoa powder 2-1/2 cups sugar 2-1/2 tsp baking soda 1-1/4 tsp baking powder 1 tsp salt 2 eggs, plus 1 egg yolk 1-1/4 cups milk 1/2 cup plus 2 Tbsp vegetable oil. Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting. Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
This recipe couldn't be easier, I used a box of Golden Vanilla cake mix, some canned pumpkin, pumpkin pie spice and water. No oil, butter or eggs added and the results were amazing! These cupcakes are delicious naked, without frosting, but I thought creating a pumpkin spiced cream cheese frosting would be the perfect topping. If you want to get fancy and pipe it on like I did in the photos, you may have to make a little extra frosting, maybe 1 1/2 batches. But if you are making them for yourself and using spatula to smear some on, the amount listed here will be enough.
Ingredients: Preheat oven to 350°. Combine cake mix and pumpkin spice in a large bowl. Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean. For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Lamb Cupcakes. Tide and Thyme » Peanut Butter Cookie Cupcakes.
When Annie posted these a couple of weeks ago, I immediately put them at the top of my “to-do” list. At first glance, I thought I wouldn’t really be into them. Never been much of a cookie gal. But, when I realized that the “cookie” on top was in fact frosting? Like I said, right to the top of my list! Rich and chocolatey, these cupcakes really pack a punch. Peanut Butter Cookie Cupcakes For the cupcakes:1½ cups hot brewed coffee¾ cup unsweetened cocoa powder2¼ cups all-purpose flour1½ tsp. baking soda¾ tsp. baking powder½ tsp. salt12 tbsp. (1½ sticks) unsalted butter, at room temperature1½ cup packed brown sugar¾ cup granulated sugar3 large eggs 1 tbsp. vanilla extract For the ganache:6 oz. bittersweet chocolate, finely chopped ½ cup heavy cream For the peanut butter cookie frosting:9 tbsp. unsalted butter, at room temperature1½ cups creamy peanut butter 3 cups confectioners’ sugar To make the cupcakes, preheat the oven to 350 degrees.
Source: Savory Sweet Life Cookbook; via Annie’s Eats. Little maddie's. I have a confession to make…I am obsessed with peanut butter. PB&Js, peanut butter and chocolate (check out this), Reese’s Cups and/or Puffs, apples and peanut butter, peanut butter from a spoon. I think you get the point. So I was watching Food Network, just like any other day, and Ina was on. The Barefoot Contessa. She always makes everything look so effortless. Anyway, that day she was making chocolate cupcakes with peanut butter icing.
I immediately was on the edge of the couch, staring at the television, knowing that I had to have one of those cupcakes as soon as possible. I made them that night. One of my best friends and roommate, Anna, and I made them at her house. This recipe is just like all other cake recipes. I bought Vanilla Chobani Greek Yogurt at the grocery store about a week before I made these babies, so I substituted it for sour cream. The batter comes out like this… And the cupcakes come out like this… The batter is light as air. Preheat oven to 350°. Enjoy! Love, maddie. Easy Little Pandas. I made some cute chocolate cupcakes for you today. And they’re mini, too. It’s hard to tell in this picture I know.
But because the cupcakes were mini, I was able to use chocolate chips to dress them up as sweet little pandas. Chocolate chip covered pandas that are super easy to make. First frost your cupcakes. Use a decorator bag with Ateco Tip #807 and you can whiz right through this part. Pipe a small mound of frosting on top. Because you will be pressing it into a bowl of sanding sugar to cover all the frosting. Like so. Then you can start making panda faces. Insert a chocolate chip sideways and towards the bottom for a nose. Then press two chips pointed side down into the frosting to start on the eyes and two more in position for the ears. I used Ghiradelli dark chocolate chips because they are a little larger in diameter and were better for panda proportions.
If you want to add mouths, try black or chocolate jimmies and press them into the frosting. Then you just need to finish the eyes.