Ultimate Chocolate Cupcakes

As soon as I saw these cupcakes, I really wanted to make them. I think I was mostly excited about the white chocolate buttercream frosting. I've never made a white chocolate frosting before! They were very worth it. I wanted to just eat the white chocolate frosting by myself.. but it tastes even better on the cupcake! The cupcake is almost like a moist brownie, but in cupcake form. I only made a few changes to the recipe, like adding more chocolate and sugar. Next time, I'll just add more butter to the frosting.



Ultimate Chocolate Cupcakes
recipe adapted from Disney Family

Ingredients
6 oz semi sweet chocolate
4 tablespoons (half stick) Light butter, room temperature
1/3 cup Splenda brown sugar
1/3 cup granulated white sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/2 cup all purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
a large pinch of salt

White Chocolate Buttercream Frosting:
3 oz white chocolate
5 tablespoons light butter, room temperature
1/2 cup confections sugar
1/4 teaspoon vanilla extract
a pinch of salt

Directions
Preheat oven to 350 degrees F. Line a muffin cup with 8 paper liners. Set aside.

Melt the plain chocolate over a pan of hot water and allow to cool for 5 minutes. Cream butter and sugars in a bowl until fluffy then beat in the cooled plain chocolate, followed by an egg, vanilla, and sour cream. Sift the flour, cocoa and baking powder, plus a large pinch of salt, into the bowl and fold in.

Spoon into cupcake (around 2/3 full). Bake for 18-20 minutes, until risen and firm to the touch. Allow to cool thoroughly on wire rack.

To make the buttercream, melt the white chocolate in heatproof bowl over a pan of simmering water and allow to cool for 5 minutes. Beat the butter, sugar, and vanilla together with a pinch of salt then beat in the cooled chocolate. Spread the frosting on the cupcake when cooled, then store in airtight container.

Chocolate Chip Cookie Dough Cupcakes

These cupcakes, were probably the best cupcakes I've ever had/made. As soon as I saw the recipe, I knew that I had to make it. They were worth all the hard work! You have to make the cookie dough, freeze it for about 3 hours, make the yellow cupcakes from scratch or use a mix, put them in the oven, and then make the frosting. I was skeptical at first because I thought the whole thing would be pretty doughy, but it was perfect the day after they were made. I'll for sure be making these again, I ate one everyday for breakfast until they were gone(:

Chocolate Chip Cookie Dough Cupcakes

recipe from All Recipes

Ingredients

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/4 cup granulated white sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 cup chocolate chips

1 box yellow cake mix plus ingredients to prepare mix or yellow cupcakes from scratch

Directions

Whisk together the flour, baking soda, and sea salt. Set aside. Beat the butter, granulated sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just Incorporated. Fold in the chocolate chips; Mixing just enough to evenly combine. Form the dough into tablespoon sized balls; Place on baking sheet and freeze until solid, about 2 1/2-3 hours.

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

Beat 3 eggs in a large bowl with electric mixer to break up. Add the cake mix, water, and canola oil; Continue beating for 2 minutes on medium speed. Spoon into the prepare cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on top of the center of each cupcake, and smooth down to the bottom, covering the dough ball with batter.

Bake in preheated oven until a toothpick inserted into the cake portion of the cupcake (not the dough ball) comes clean, about 15-18 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire rack.

Makes 11 cupcakes

Creamy Chocolate Frosting

recipe from All Recipes

Ingredients

2 3/4 cup powdered sugar

6 tablespoons unsweetened cocoa powder

6 tablespoons butter

5 tablespoons evaporated milk

1 teaspoon vanilla extract

Directions

In a medium bowl, sift together the powdered sugar and cocoa powder, and set aside.

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk and sugar.

Apple Pie Cupcakes

And the pie cupcakes continue! So far, there's three pie cupcakes. And, this one is actually perfect for fall. I've never made an apple pie before. They always seem very hard to make and I don't really like apple pie very much either. These were perfect because I love apples and cupcakes! You can top these cupcakes with either vanilla buttercream or whipped cream. Both are great with the cupcakes. And they're great to make in advance for a get together or family event. I still liked the Banana Cream Pie Cupcakes better, but these come in a close second.

Apple Pie Cupcakes

recipe from Annie's Eats

Ingredients

For the cupcakes:

3 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups sugar

4 eggs

1 1/2 teaspoons vanilla extract

1 cup milk

For the apple filling:

2 tablespoons butter

2 teaspoons cinnamon

2 tablespoons sugar

3 large apples, peeled, cored and diced

Directions

To make the cupcakes, preheat oven to 350 Degrees F. Line two cupcake pans like paper liners.

In medium bowl, sift together the cake flour, baking powder, and salt. In separate bowl with electric mixer, cream the butter and sugar together on medium high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well and scraping down the sides of bowl after each addition. Add the vanilla extract and mix well to combine. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Stir until just combined.

Divide the batter evenly among the paper liners, filling them about 2/3 to 3/4 full. Bake until golden and a toothpick inserted in center comes out clean, about 18 to 22 minutes. Remove from oven and allow to cool for 5 minutes in pans. Transfer to wire racks to cool completely.

To make the apple filling, melt the butter in a medium skillet over medium-high heat. Add the cinnamon and sugar and cook for a minute, until the mixture begins to bubble. Lower the heat to medium and stir in the apples. Mix well. Cook until the apples are somewhat tender, about 10 minutes. Remove from heat and let cool. While the apple mixture is cooling, use the cone method to remove a chunk from the center of each cupcake, making sure to leave a rim around the top of the cupcake. Fill the holes with the apple mixture. To decorate, top each cupcake with a swirl of vanilla buttercream or whipped cream.

Vanilla Buttercream

recipe from Annie's Eats

Ingredients

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar, sifted

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

1-2 tablespoon milk

Directions

In a small bowl with electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add the powdered sugar and salt. Beat at medium speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and milk, beat at medium speed until Incorporated, about 1o seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping the bowl down once or twice.

Banana Cream Pie Cupcakes

Is it just me, or do I seem to make a lot of pie themed cupcakes? I've already made the Boston cream pie cupcakes and I have a lot of other pie cupcakes in mind. Maybe it's because they're different. I like different recipes that no one has ever thought of or heard of before. And I like classic recipes that can be tweaked or modified the way you want them.

These cupcakes aren't like any other banana cupcakes. They're probably like banana cupcakes x 10. The filling is perfect, the cupcake is nice and moist, and the frosting is just great. The frosting was probably my favorite part of the cupcake. I think this is also one of the best things I've made. That goes along with the Mocha pumpkin cheesecake, whole wheat chocolate chip cookies, and the homemade lofthouse sugar cookies. Which one go you think is best?

Banana Cream Pie Cupcakes

recipe from quick & simple

Ingredients

for the cupcakes:

2 1/2 cups flour

1 tablespoon baking soda

1 teaspoon cinnamon

1/8 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

4 very ripe bananas, mashed

3/4 cup plain yogurt

for the filling:

1 package instant banana pudding

2 cups milk

1 teaspoon vanilla extract

for the frosting:

1 package instant vanilla pudding

1 cup milk

1 teaspoon vanilla extract

1 container (8 oz) cool whip

1/4 cup powdered sugar

garnish:

1 1/2 cups crushed graham crackers

banana slices (optional)

Directions

Preheat oven to 375 degrees F. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, then vanilla. Add flour mixture alternately with bananas and yogurt, mixing on low speed until just moistened. Batter will be lumpy. Do not over mix.

Fill each muffin cup about three-quarters full. Bake for 20-25 minutes, until a wooden toothpick inserted in center comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to cool completely on wire rack.

Meanwhile, prepare frosting and filling. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla. Fold in cool whip and powdered sugar until frosting is creamy. Chill for at least 30 minutes until set.

Once cupcakes are cool, insert a paring knife into top of cupcake, making a small hole in center. Spoon filling mixture into zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 tablespoon filling into top of each cupcake. Swirl frosting on top of cupcake. Sprinkle with graham cracker crumbs. Top each with banana slices if desired. Keep chilled.

Yield: 20 cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie is probably one of my favorite things to make. Everyone always loves them and can't stop eating them. The last time I made these, I used store bought everything. Frosting, cake mix, and a boxed filling. But these ones taste a lot better! And they're actually fun to make too. The custard filling is really creamy and delicious. The best part was I had a ton of filling left over so it worked as a little snack or you could put more filling in the cupcakes if you wanted. The only thing I would do differently is change the filling to french vanilla pudding instead of custard. But the custard works great too.

Boston Cream Pie Cupcakes
from cookinglight
For the cake:
2 teaspoons cake flour
1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cups fat free milk
2 large egg whites
3 tablespoons sugar
For the filling:
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup and 2 tablespoons milk
1/3 cup egg substitute
1 tablespoon butter
1/2 teaspoon vanilla extract
For the glaze:
2 oz dark chocolate
2 tablespoons milk
1/3 cup powdered sugar
Directions
Preheat oven to 350 Degrees F.

To prepare cake, coat bottom of 9 inch round cake pan or cupcake pan with cooking spray. Dust with 2 tablespoons cake flour.

Combine flour, baking powder, and 1/4 teaspoon salt in small bowl, whisking. Place 1/2 cup sugar and 1/4 cup butter in large bowl and beat with a mixer at medium speed until light and fluffy. Add 1 teaspoon vanilla and egg, beating until blended. Add flour mixture and 3/4 cup milk alternating to sugar mixture beginning and ending with flour mixture.

Place egg whites in medium bowl, beat with a mixer at high speed until foamy. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into batter and pour into prepared pan. Bake 30 minutes or until toothpick comes out clean. Cool 10 minutes, run knife along outside edge, remove and cool on rack.

To prepare filling, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan stirring with a whisk until blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat and stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in large ice filled bowl until custard cool to room temperature, about 15 minutes stirring occasionally.

To prepare glaze, place chocolate and 2 tablespoons milk in bowl and melt over stove top. After it's melted, remove from stove top and add powdered sugar and stir with a whisk until smooth.

Insert filling into cupcakes by poking a hole in the bottom and filling it with the filling. Evenly spread glaze over top, and enjoy!

Strawberry Cupcakes

I've never been much of a strawberry cake person but when i saw this recipe, i just had to try it! The cake looked so moist and delicious. And after i got my new giant cupcake/muffin pans i knew it'd be perfect together. The cupcakes taste very moist, and they almost melt in your mouth. I even had leftover batter so i made mini cupcakes too. The only change i would make next time is using a cool whip type frosting. It would taste amazing.
Strawberry Cupcakes
from All recipes
Ingredients:
2 cups sugar
1 package strawberry flavored gelatin
1 cup butter, softened
4 eggs
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1 cup milk, room temperature
1 teaspoon vanilla extract
1/2 cup strawberry puree made from frozen strawberries
Directions:
Preheat oven to 350 degrees F. Grease and flour cupcake pans.

In large bowl, cream together butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder in separate bowl. Stir into batter, alternating with the milk. Blend in vanilla and strawberry puree. Spoon the batter into cupcake pans.

Bake for 25 to 30 minutes in oven or until toothpick comes out clean when inserted in center. Allow cupcakes to cool completely before frosting.

Vanilla Frosting:
from Rachel Ray Mag.com
Ingredients:
2 1/2 sticks unsalted butter, room temperature
4 cups confections sugar
1 tablespoon pure vanilla extract
1 to 2 tablespoons milk

In large bowl using a mixer, beat the butter on medium speed until creamy, about 1 minute. Add the confections sugar, 1 cup at a time, beating until smooth after each addition. Add the vanilla and 1 tablespoon milk. Beat at high speed until fluffy, adding an additional tablespoon milk if necessary.