Chocolate Cupcakes with Orange Cream Cheese Frosting

Chocolate Cupcakes with Orange Cream Cheese Frosting

YIELD: 24 cupcakes

INGREDIENTS:

FOR THE CUPCAKES

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

FOR THE ORANGE CREAM CHEESE FROSTING

16 ounces cream cheese, softened to room temperature
zest of one large orange
3 tablespoons vegetable shortening
6 tablespoons butter, softened to room temperature
2 pounds confectioners’ sugar, sifted
2 teaspoons pure vanilla extract

DIRECTIONS:

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Using a large scoop, distribute the batter between 24 muffin wells, filling each well 2/3 full. Bake for 18 to 22 minutes, or until a cake tester comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

FOR THE ORANGE CREAM CHEESE FROSTING

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, orange zest, shortening, and butter until well combined.

2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

NOTES:

- Store cupcakes in a sealed container in the refrigerator. Remove to room temperature 30-45 minutes before serving.
- I added a tiny bit of orange gel dye to the frosting to achieve the pale orange hue that is seen in the photo.
- Cupcake recipe adapted from Ina Garten.

Chocolate Chip Cookie Dough Cupcakes

YIELD: 24 cupcakes

INGREDIENTS:

FOR THE CUPCAKES

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
1 tablespoon instant espresso granules
1/2 cup warm water

FOR THE FROSTING

3 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk

DIRECTIONS:

FOR THE CUPCAKES

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.

5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.

6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

FOR THE FROSTING

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

FOR THE GARNISH

1. Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.

2. To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes.

NOTES:

- If you are choosing to garnish your cupcakes, make sure you do this immediately after you frost your cupcakes. Once the top layer of the buttercream hardens, nothing will stick to the frosting.
- If you do not have instant espresso powder, you can simply omit it from the recipe. You can typically find this product in the coffee aisle of most supermarkets.

Looking for more luscious lemon recipes? Give these a look-see:
Lip Smacking Lemon Bars from My Baking Addiction
Chewy Lemon Sugar Cookies from My Baking Addiction
Lemon Buttermilk & Rhubarb Cake from Honey & Jam
Roasted Lemon Chicken Wings from Three Many Cooks

Lemon Cupcakes with Cream Cheese Frosting

makes 24 cupcakes

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.

For the Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.

It is freezing here in Ohio and I mean a bone chilling, teeth chattering, freezing…a whopping 12 degrees. The bad part is that it’s not even snowing, my theory is simple…if it’s going to be this cold, at least gimme a snow day, but unfortunately I have not gotten a single one this year! In the midst of this Ohio deep freeze, I was craving a little piece of summer and just happened to have some gorgeous oranges on my counter. I adapted a very simple recipe from the Joy of Baking, tweaking it just a bit to tantalize your taste buds with a lovely burst of orange. I then piped on some cream cheese frosting and enjoyed a little bit of summer! Bake these little beauties in bright cupcake liners, top them with sparkling sugar and I am betting that you will make the special people in your life very happy! Have a fabulous day and stay warm!

Notes:
Cupcake Recipe adapted from Joy of Baking;
Cream Cheese Frosting adapted from The Repressed Pastry Chef
Cupcake liners from World Market
Icing Tip from Bake It Pretty

Orange Cupcakes

Ingredients
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon of pure orange extract
Zest of 1 orange (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Directions
1. Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
2. Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.
In a separate bowl whisk together the flour, baking powder and salt.
3. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
4. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
-Makes 12 cupcakes

Cream Cheese Frosting
(1) 8 ounce package of cream cheese; room temperature
2 tablespoon of butter; room temperature
1 tablespoon of shortening
1 teaspoon clear vanilla extract
1 1/2 cup confectioners sugar; add more to reach desired consistency
Directions
1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.
2. Blend in the vanilla extract.
3. Slowly add the confectioners’ sugar until you reach the desired consistency.

With Valentine’s day quickly approaching, I thought is was time to start baking some holiday themed scrumptious treats! Although I am the queen of procrastinating I actually got my butt in gear and was able to get a few recipes baked & photographed before February…The first lovely treat (pun intended) is for Heart Shaped Red Velvet Whoopie Pies. I saw something similar to these advertised in a magazine for a ridiculous amount of money and thought I could whip these together at home for a much less. I picked up Reynolds disposable heart shaped foil cups from Target and hit the kitchen that evening. These Red Velvet Whoopie Pies turned out super cute and prompted text messages from Brian’s co-worker praising me as a culinary goddess. Okay… maybe he didn’t use the term “culinary goddess” I may have tossed that in for effect; nonetheless, they were fabulous and enjoyed by all!

Red Velvet Whoopie Pies

1 tablespoon unsalted butter
1 cup cake flour
1/3 cup unsweetened cocoa (not Dutch process)
1/2 teaspoon salt
2/3 cup canola oil
3/4 cups granulated sugar
1 large egg
2 TBS red food coloring (I used gel dye until I achieved the desired color)
1 teaspoons vanilla
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar

Directions
1. Preheat oven to 350 degrees. Place spray foil liners with non-stick cooking spray and place on a cookie sheet.
2. Whisk cake flour, cocoa and salt in a bowl.
3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in egg. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
5. Place 1 tablespoon of batter per foil heart pan
6. Place in oven and bake until a cake tester comes out clean, 10-14minutes. Let cool in pans 10 minutes. Then remove from pans, and cool completely before frosting.
7. Slice the cakes in half and frost the inside with cream cheese frosting. Sandwich the cakes together and decorate the sides with Valentine’s themed sprinkles. I left a few of the cakes whole and sandwiched them together, this made for some BIG whoopie pies!

Cream Cheese Icing
1 (8) ounce package cream cheese, softened
3 tablespoons butter, softened
1 lb confectioners’ sugar
1 teaspoons vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy and spread between layers.

Ooey Gooey S'more Cookie Bars

Better than being around a campfire!

Now don't get me wrong, I think making s'mores around the campfire can be a ton of fun, but why go through the hassle of planning a camping trip or finding firewood if you can bake up a batch of these beauties without all the trouble. I saw this recipe on Baking Bites and could not wait to make them. I followed her recipe with the exception of using dark chocolate instead of milk chocolate and they were amazing! I brought these into work on a Sunday when there were only 7 of us there (I am an auditor so I often work weekends) and by Monday morning there was only one left. These are definitely going to be a "go-to" dessert going forward.

S'more Cookie Bars

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 tsp baking powder
1/4 tsp salt
2 super-sized (5 oz.) dark chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
Preheat oven to 350°F. Grease an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread marshmallow fluff evenly over the chocolate layer.
Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up ad spread the dough where it is uneven.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars
Makes 16 cookie bars.

Black and White Cupcakes

I think they look a little Yin and Yang-ish! Love it!!

The cupcakes look like tall, frilly versions of their cookie cousins. :)

The icing sets up after just a few minutes, too, so when you unwrap the cupcakes, the icing stays put.

I was thrilled with how much these ended up tasting like a perfect black and white cookie in cupcake form. They’re soft and moist, with the subtlest hint of lemon flavor, and the frosting/icing combos are divine.

They are fast and easy to make, too, and can be even faster to make if you want to forego the icing step and only add the whipped frosting.

Enjoy!

Black and White Cupcakes
Makes 12 standard cupcakes

Ingredients

1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
1/2 teaspoon finely grated lemon zest

Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.

In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, vanilla, and zest and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).

Place three tablespoons of batter in each of the paper liners in the prepared muffin pan.

Bake for 16 to 18 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

1 recipe Whipped Vanilla Frosting

Divide the frosting in half and add 1/4 cup cocoa powder to half of it.

Fill a decorating bag with half vanilla frosting, half chocolate, and pipe swirls of the frosting onto each cupcake.

Black and White Icing

Ingredients

3 ounces bittersweet or unsweetened chocolate, chopped
1/2 cup water
3 tablespoons honey
5 cups confectioners’ sugar
1/2 teaspoon vanilla

Melt the chocolate in a small bowl and set aside.

In a small saucepan set over medium high heat, bring the water and honey to a boil. Remove from heat and add half of the mixture into the sugar. Whisk until fully incorporated and smooth, adding more of the honey mixture, 1 teaspoon at a time, as needed. Stir in the vanilla extract. Add extra liquid very slowly to be sure that the icing doesn’t get runny.

Fill a decorating bag with a small amount of icing and snip off the end. Draw a straight line directly across the center of each cupcake. Drizzle vanilla icing over half of each cupcake, filling it in up to the line.

Once all of the cupcakes have vanilla icing, stir the melted chocolate into the remaining vanilla icing. If needed, stir in any remaining honey mixture, 1 teaspoon at a time, until the desired consistency is reached.

Using another decorating bag, fill in the other half of each cupcake with chocolate icing.