Dracula’s Decadent Chocolate Cupcakes

It’s here–it’s officially Halloween! Today’s cupcakes, last in my Halloween series, are so rich in flavor that it has to be a sin.

So what makes them so decadent? Well, for starters, there’s the chocolate cupcake. Followed by a chocolate frosting. Completed with bittersweet chocolate shards. It’s chocolate on top of chocolate on top of chocolate.

The Dracula part? They’re filled with a gooey raspberry filling that just looks like something the OG vampire would serve you.

What You Need
Chocolate Shards

  • 4 ounces bittersweet chocolate

Cupcakes

  • 1 3/4 cups sugar
  • 3 eggs
  • 1 cup milk
  • 2 cups flour
  • 1 1/2 teaspoons salt
  • 3/4 cups cocoa
  • 1/4 cup vegetable oil
  • 1 tablespoon espresso coffee

Raspberry Filling

  • 1 cup seedless raspberry jam
  • 1/2 cup powdered sugar

Frosting

  • 1/2 salted butter (1 stick), softened
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 2/3 cup cocoa
  • 3 cups powdered sugar

How You Do It
Chocolate Shards

  1. Melt chocolate in microwave 30 seconds at a time, stirring in between, until smooth.
  2. On a parchment-lined cookie sheet, spread chocolate in a thin layer. Put in freezer until ready to use.20181021_161640.jpg

Cupcake Batter

  1. Preheat over to 350 F and line cupcake tin. Brew coffee and set aside to cool.
  2. Combine sugar, eggs, milk, and vanilla.
  3. Add in dry ingredients: flour, baking powder, baking soda, and salt.
  4. When combined, add in the cocoa.
  5. Pour in the oil and coffee and blend just until combined, careful not to overmix.
  6. Pour batter into cupcake tin, filling each liner 2/3 full. Bake 18-23 minutes, or until a toothpick comes out clean.

Frosting

  1. Combine the butter, milk, and vanilla, and cocoa.
  2. Going a half a cup at a time, add in the powdered sugar.

Filling

  1. Combine the powdered sugar and raspberry jam until no lumps remain.
  2. Core the center of each cupcake, careful not to go all the way down to the bottom. Keep the tops.20181021_152557.jpg
  3. Fill with the raspberry filling and place the tops back on.20181021_153053.jpg20181021_153154.jpg

Decorating

  1. Remove the cookie sheet from the fridge. Lift chocolate and break into desired size.
  2. Using tip of choice, pipe the cupcakes with the frosting.20181021_163745.jpg
  3. Carefully, press 3-4 shards of chocolate into the frosting. If your hands are too warm, the chocolate will begin to soften and bend. If that happens, return shards to freezer for 2-3 minutes.

Look how scrumptious!

20181021_164846.jpg And the raspberry filling? Truly worthy of Dracula himself.

And the chocolate decorations make them look extra fancy.

I hope you have a wonderful Halloween! Eat at much chocolate as you can stomach, watch scary movies until you scream, and may the spirits look kindly upon you today. Until next time,

-Danielle

Spice Cupcakes with Vanilla Chai Tea Frosting

Its fall.

Okay, maybe not technically, but, yes, it’s fall. To me it has been since the beginning of August. It’s time to start baking with everything fall related, and, if you ask me, what’s the perfect food for that? Spice cupcakes.

And when I say spice, I mean spice. These cupcakes have ginger, cinnamon, nutmeg, allspice, and clove–not to mention the cinnamon in the frosting. Speaking of the frosting, it’s just a slight modification of my cream cheese frosting, yet still absolutely easy to make.

So, without further ado, let’s pull out our mixing bowls and get started!

What You Need

Cupcake Batter

  • 2 cups flour
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 ground nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon clove
  • 16 tablespoons (1 cup; 2 sticks) salted butter, softened
  • 2 cups light brown sugar
  • 3 eggs
  • 2 1/2 teaspoons vanilla
  • 1 cup milk

Frosting

  • 2 teaspoons vanilla chai tea
  • 8 ounces (1 block) cream cheese, softened
  • 8 tabespoons (1/2 cup; 1 stick) salted butter, softened
  • 1/4 teaspoon ground cinnamon
  • 3 cups powered sugar

How You Do It

Cupcake Batter

  1. Preheat over to 350 F and line cupcake tin.
  2. In a medium bowl, combine all of the dry ingredient: flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, and clove. Set aside.
  3. Cream together the butter and sugar.
  4. Add in the eggs and vanilla.
  5. Alternating with the milk, add in the dry ingedients: 1/2 cup flour to 1/4 milk until both are fully added.
  6. Fill liners 3/4 full. Bake for 12-17 minutes, or until a toothpick comes out clean.

Frosting

  1. Brew a full cup of tea according to instuctions. I reccommend using loose leaf, as you can make it as strong as you would like.
  2. While tea cools, cream together the butter and sugar.
  3. Along with the tea, add in the cinnamon. Its okay if the tea isn’t fully cool.
  4. One cup at a time, add in the powdered sugar. Blend until no lumps remain.
  5. Decorate cupcakes as desired. You can sprinkle over added cinnamon or keep them plain like I did. If you’re piping, the tip you use is up to you.
  6. When you’re all done, step back and admire your work!

These are absolutely perfect for fall. They make me want crunchy leaves, cool weather, and oversized sweaters.

Added bonus? They smell amazing. Somewhere out there, a candle wishes it could smell this good.

So what do you think? If you’re like me and absolutely love fall, what’s your favorite part about it? Do you love spice cupcakes, or do you have another favorite fall treat? Whatever it is, let me know below! Until next time,

-Danielle

S’mores Cupcakes

Picture it: it’s a warm summer night, you’re gathered around the campfire, you have nowhere to be the next morning, and you’ve spend a full day relaxing. The only thing that can make it better? S’mores, of course!

But how do you create s’mores without the campfire? And how do you make it a cupcake? Actually, its really easy! This recipe comes together with minimal effort, you can decorate it however you want, and there’s marshmallow fluff in the frosting to really amp up the flavor and texture. You know how a roasted marshmallow is gooey? Same concept here.

A quick note: this post is NOT sponsored by Hershey’s. I know their product is featured heavily in some of the photos, and while you’re more than welcome to use any chocolate you want, when I think of s’mores, I automatically think of Hershey’s. Yes, their branding is that strong.

What You Need

20180715_084101.jpgGraham Cracker Crust

  • 8 graham crackers (approximately 1 ¼ cup)
  • 4 tablespoons of butter, melted
  • 1 tablespoon sugar

Blog Cake Batter IngredientsCupcake Batter

  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • ½ cup canola oil
  • 2 teaspoons vanilla
  • 1 ¾ cup flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 cup cocoa
  • 1 cup water
  • 1 tablespoon coffee

Marshmallow Frosting

  • 2 ½ cups powdered sugar
  • 2 teaspoons vanilla
  • 1 cup marshmallow fluff
  • 2 tablespoons milk

Decorations

  • Graham crackers crumbs
  • Chocolate bars

 

How You Do It
Graham Cracker Crust

  1. Preheat oven to 350 F and place liners in cupcake pan.
  2. Using a rolling pin, crush the graham crackers into fine crumbs.
  3. Add in the sugar and butter until fully mixed. Mixture should be slightly crumbly.20180715_085538.jpg
  4. Spoon about 1 tablespoon of mixture into each liner, pressing down lightly.20180715_085828
  5. Bake for no more than five minutes. Because the crusts are prone to burning, check halfway through.
  6. When done, remove from oven and let cool. Keep oven at 350 F.

Cupcake Batter

  1. Mix together sugar and butter until combined.Blog Sugar Eggs
  2. Add in milk, oil, and vanilla. Mixture will become slightly foamy and might not fully combine. To avoid splatters, mix on low (speed 2 on stand mixer).Blog Wet Ingredients
  3. Add in flour, baking soda, and baking powder.Blog Flour
  4. When combined, add cocoa. The consistency should be that of brownie batter.Blog Cocoa
  5. Finally, stir in water and coffee.
  6. Pour batter into cupcake pan. Because the batter is fairly thin, it would rise too much during baking, so you can just about fill up the liners.
  7. Bake for 15 minutes or until a toothpick comes out clean. When done, place on cooling rack until ready to frost

Frosting & Decorations

  1. Combine all ingredients. Mixture should be sticky and not overly firm. Soft peaks should form.Blog Finished Frosting
  2. Place in decorating bag and begin to pipe the cupcakes. Because frosting isn’t firm, it will level out slightly.Blog Piping
  3. After the frosting flattens out, crush graham crackers and sprinkle over cupcakes.Blog Decorate 1
  4. Lightly press pieces of chocolate into the middle of the top of the cupcake.20180715_105607.jpg

That’s it! A delicious cupcake with a no-stress decoration. These are amazing both warm and cold, but should we take a second to just admire them?

Blog Finished 2

And that graham cracker crust? Gorgeous!20180715_112851.jpg

I know I should share these, but I absolutely don’t want to.

Blog Finished 3

What do you think? Are you a huge fan of s’mores? What’s your favorite summer dessert? Let me know below. Until next time,

Danielle

Mix It Up: Don’t want to use chunks of chocolate to decorate? Try chocolate syrup instead! You can even use bigger pieces of graham crackers–it’s entirely up to you!

Coffee Caramel Ice Cream & Cotton Candy Cupcakes

With summer officially here, I think it’s only fitting that we pivot to hot weather recipes. Ice cream isn’t one of those things that I eat often, but when I do, I love it homemade. And the cupcakes? Both fun and delicious. In case you missed June’s recipes, catch up below!

Continue reading “Coffee Caramel Ice Cream & Cotton Candy Cupcakes”

Cotton Candy Cupcakes

With summer officially in swing, I can’t help but think of fair food: funnel cakes, candy apples, corn dogs, and, as you can imagine, cotton candy! Growing up, I used to LOVE cotton candy, especially the blue (actually, anything blue candy gets my vote), so it only makes sense that I made a cupcake version.
The cake itself is a pretty standard vanilla–where the cotton candy comes in is the lovely cotton candy toppings (of course) and the frosting. Yep, that’s right: there’s cotton candy in the frosting. Not only does it provide a bit of coloring (I opted to add a bit of coloring, but it’s optional), but some of the cotton candy doesn’t fully dissolve, leaving lovely little pieces.

What You NeedBlog Batter Ingredients

Cupcake Batter

  • 1 ½ cups flour
  • 1 teaspoons baking powder
  • 2 eggs
  • ¾ cup sugar
  • 12 tablespoons (1 ½ sticks) salted butter, softened
  • 2 teaspoons vanilla
  • ½ cup milk

Blog Frosting Ingredients

Frosting

  • 2 ¾ cups powdered sugar (+ more, if thicker consistency is desired)
  • 2 tablespoons butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • ½ cup cotton candy
  • Food coloring gel, optional

Decorations

  • Cotton candy
  • Lollipop sticks

How You Do It
Cupcakes

  1. Preheat oven to 350 F and line muffin tin with cupcake liners.
  2. Mix eggs and sugar until combined.Blog Eggs Sugar
  3. Add in softened butter and vanilla. Beat until lumps are minimal (about 2 minutes).Blog Butter
  4. In separate bowl, mix together dry ingredients: flour and baking powder. Alternating with the milk add into the wet ingredients, mixing for 10-15 seconds each.

½ cup flour
¼ cup milk
½ cup flour
¼ cup milk
½ cup flourBlog Batter

Blog BatterBlog Batter

5. Pour batter into the muffin tin, dividing equally.Blog Cupcakes in Pan

Blog Cupcakes in Pan
Blog Cupcakes in Pan

6. Bake for 15-18 minutes, or until toothpick comes out cleanly.Frosting

  1. Starting with ½ cup powdered sugar, combine with 1 tablespoon of milk and all of the softened butter. If mixture appears stiff or dry, that’s okay! 

  2. Add in vanilla and ½ cup of cotton candy.Blog Frosting CC
  3. Add in the rest of the milk, confectioner’s sugar, and cotton candy. Not all of the cotton candy would dissolve, and, if you’re like, feel free to add in a bit more–no rules here! If the frosting is too thin, feel free to add in more powdered sugar.20180610_102517.jpg
  4. Color. Because the cotton candy turned the frosting a pale blue, I opted to use red; it turned it a light purple. Because I wanted it to remain a pretty pastel shade, I added only a tiny bit, but there’s no right or wrong amount.blog-frosting-add-color.jpg
  5. Using your desired tip, pipe on the cupcakes.Blog Frosted

Decorations

  1. Wash and dry your hands. Dry hands are crucial to this! If you’d like, either wear gloves or coat your fingers in cornstarch. Otherwise, the cotton candy will dissolve against your fingers.
  2. Tear off some cotton candy. Using as little pressure as possible, wrap it around the lollipop stick.Blog Cotton Candy
  3. Press the stick into the center of the cupcake.Blog Decorate
  4. Step back and admire your work!

Blog Finished Close Up

A quick note: if you can, hold off on decorating these. As pretty as they are, if the cotton candy is exposed to air for too long, it hardened as becomes brittle (see below).

Blog FInished Difference

Otherwise, I absolutely love these! They’re just so fun. They’re both super easy and have a huge impact. Plus, it’s a good use of leftover cotton candy that you brought home from your local fair or carnival.

Blog finished 1
What do you think? Give them a go, and share your results! Until next time,
♥Danielle

Snickerdoodles & Red Velvet

I can’t believe it’s already March! Though this blog is still nee, with my third recipe already out, I thought it’s be fun to look back at how we got here. P.S.: best not look at this on an empty stomach–the photos ahead might make you a bit hungry!

In Case You Missed It

Snickerdoodle Cookies

Approximately 30 cookies | 1 hour

Cinnamon. Sugar. Scrumptious.

Chewy throughout and with a slightly chewy edge, these beauties are great with a class of milk or a cup of tea. Betcha can’t eat just one!

Red Velvet Cupcakes

Approximately 24 cupcakes | 1 1/2 hours

Rich. Chocolately. Dense.

You’re looking for love in all the right places with these cupcakes. Topped generously with easy-to-pipe cream cheese frosting, their deliciousness might just make you rethink the phrase “falling in love.”

Outtakes: from the Kitchen Floor

Anyone else always make a mess when baking? It’s almost as if I need flour to go everywhere–literally everywhere–for the recipe to be a success.

20180203_085902.jpg
See what I mean?

What’s Next

I won’t give away what the next recipe will be, but I’ll leave you with this hint: it involves cream cheese. Any guesses as to what it is?

Still Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,

Danielle