Top Recipes of 2018

What? We’re already almost one week into the new year? Seriously, where did 2018 go?

But since we’re already in 2019, that means that I’ve had this blog for almost one year. It’s true–the first post on Danielle’s Mixing Bowl was uploaded on February 2018! In case you’re curious, it was the . Since then, I’ve made a lot f cool treats that I’ve been honored to share with all of you. When I first started this blog, I wasn’t sure where I was going with it. All I wanted was a place to share my baking and something that would force me to try new techniques. One year later, I can still say that those are just as important as when  first started out.

So to look back, I wanted to revisit the top 5 recipes from 2018. The following recipes are the ones with with the most views, likes, and comments (spoiler alert: you all love peanut butter a lot). I have some fun things in store for 2019–a new theme, a giveaway or two–but, before we get to far ahead, let’s look back at last year’s favorites.

 

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!

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.