Cotton Candy Cupcakes (No Fail 7 Min Icing)

And when I say "no fail" I mean it.  I have failed at this frosting for so many years I had given up. Always gritty, never done in even 15 minutes and just a complete regret every single time I tried.  Well, as a kid my requested birthday cake was always angel food with "sticky frosting" aka 7 minute frosting.  My mom made so many of those through the years she could probably make it in her sleep now.

I always wanted to learn to make it, but  just never could.  During some online research I so saw someone use a different technique, so I used my moms recipe with a new technique and WA-LAAAA....  Complete and total perfection.  You will never go back to your old fashioned way again after you read my way.  What will really be embarrassing is if you all already do it my way, and I am that far behind the cool kids!

I used just a regular cake mix for these cupcakes, because I wasn't concerned about the perfect cake underneath, my mission was a vessel to carry this dreamy, fluffy, sweet frosting.  I love cotton candy flavored things so don't let that deter you, you can use any flavoring you want or none at all.  My granddaughter loved the idea, and so we had to make them pink and blue like cotton candy, we added sprinkles to our cake and let's be honest, does it get more dreamy or perfect for a 6 year old than cake with sprinkles and pink frosting?  After I iced them and photographed them, we had this moment...

Oh my they are so much fun.  Nobody told me being a Nonna was going to be like this.  Joy, love, craziness and fun!  They are kid approved.  The icing makes perfect mustaches, and then you get bubbles baths afterward.  SCORE!

For the cake I used a white cake mix and simply added in 1 tsp of vanilla bean paste and 3 T. colorful sprinkles.  Bake according to package directions and let cool completely.

7 Minute Frosting
4 egg whites
1 1/4 cup granulated sugar
1/4 tsp cream of tartar
1/4 cup water
1-2 tsp cotton candy extract if making that flavor.

Create a double boiler situation using your stand mixer bowl or other metal bowl for the top.  Add in all ingredients EXCEPT the flavoring.  Make sure the water doesn't touch the bottom of the bowl directly.  Whisk until it becomes warm and if you put some on your fingers you feel no sugar, which will mean the sugar has been completely dissolved.  When that happens if you are using your stand mixer, put it on the mixer and let it rip for 7 minutes.  If you are using a hand mixer, get at it for 7 minutes.  If you try to do this by hand, I suggest you head over to www.mentalhealthhelp.com.  It might take 6 minutes, it might take 8 minutes, but when you achieve stiff peaks you are there.  At that time pour in your extract or flavoring and let it rip another minute.

If you choose to color your frosting I suggest using gel paste, the liquid will thin your frosting.    This recipe should perfectly frost 24 cupcakes, or a 2 layer cake.

There is no better icing to use to recreate cotton candy.!  Nothing but pure sugar, sticky messes, and fun1

ENJOY!

Baileys and Coke Cupcakes (Baileys Irish Cream Butter Cream and Coca Cola Cupcakes)

Go ahead, get a towel for your drool.  This is going to be a good one.  I always like doing something with Irish Cream for St. Patrick's Day.   It is the birthday of one of my dear sisters, (Holla Patty), and a day full of food and drink traditions!

I was reaching, grasping, and being tormented by what I would make this year.  Then, a few days ago it came to me.  I drink Baileys and Coke all the time, why not.....oh wait, let me clarify.  The 5 times a year I have a drink, I get on with my Baileys and Coke.  When I used to travel, it was the best drink the airlines could make me, and while, it does look a little unappealing before being mixed, it is delicious and if you haven't tried it you should.  I know!!  Maybe these cupcakes are a good way to try it out first!

Really these are so easy, so fun, and quite honestly, quite freakin amazing.   May the luck of the Irish be with ye!

You will need:
1 white cake mix
1 can coca cola

Buttercream
1 cup softened butter
4 cups powdered sugar
1/4-1/3 cup Baileys Irish Cream

Preheat your oven to the temperature recommended.  In a bowl mix together your white cake mix and the Coke.  Line your cupcake tin with papers and scoop even amounts into each.  Bake for the recommended time.  Remove and let cool completely.

For the butter cream, in the bowl of a stand mixer or a mixing bowl add in butter and powdered sugar.  Beat until completely combined.  Start adding a little bit of Irish cream at a time until you get to your desired consistency.  If you are using a stand mixer, let it rip for about 5 minutes.  The secret, in my opinion to perfect buttercream is letting it whip for a long time.  If you are using a hand mixer, just go as long as your arm still stays attached! 

Frost your cupcakes however you choose, and decorate as you like.  Then, be prepared to get cupcake drunk!

ENJOY!

Melting Candle Confetti Cupcakes!

Good Morning friends!  Fancy meeting you here for a new recipe on a Saturday morning, eh?  I am up, not feeling well, and just cracked a window for some fresh 9 degree F air, and can hear birds singing.  I can't lay back down, or I am going to, well...toss my cookies so I am writing this recipe up for you.  Wait.... let's not call this one a recipe, let's call it a method.   I saw a similar idea on the YouTube channel Cookes Cupcakes and Cardio. It inspired me to make my own version, my way.

Don't be to disappointed that I used a cake mix again! HA!  I used a white one, added double vanilla and sprinkles for my own confetti cake, but you can use any cake flavor you like.  Keep that in mind, as I will write it up how I did this particular version. 

I also used Wilton chocolate.  White chocolate, whatever it is, and used them in the colors of my candles.  I didn't run out for candles these are just some I had on hand, otherwise you may have gotten a bigger color range but, let's be honest, they are going to get pitched anyway.  You will need colors of the chocolate that will match your candles.  I got about 18 cupcakes and did about 4 of each color.  (around there).  This all sounds so wishy washy, doesn't it?  Sorry about that, it is just that it all depends on how many cupcakes you get, or make.  Let's just get on with it, shall we?

Note: You can color white chocolate, with gel/oil based food colors.  Don't use the cheap ones, it will seize on you!  I did color the blue one of mine!  A few of mine were flavored chocolate as well.  Just FYI.

You will need:
1 white cake mix (not paid or sponsored but ya'll know I am a Pillsbury girl)
2 T. multicolored sprinkles
1 T. vanilla extract
birthday candles
colored chocolate
white chocolate chips, or chocolate melting wafers in colors coordinating with your candles.

Mix up your cupcakes, adding in sprinkles and vanilla and bake per package directions.  Let cool completely!!!

When they are completely cooled, work with one color at a time.  I tried to coordinate my cupcake papers as well, not everyone is that OCD, shall we say? 

Place your candles in the cupcakes before you do anything else.  Push them down as far as they will go for this one.  Just makes the "melt" look more realistic.

Melt your chocolate in a bowl 30 seconds at a time and if needed add a bit of vegetable oil to it, if it isn't as workable, or pourable as you want it or need it to be.  Also add your coloring if you need to.  When it is melted use a small spoon and start pouring it down the sides of the candle unto the cupcake.  Do this until you have the desired effect.  I used about 1/2 cup of melted chocolate for 3-4 cupcakes.  Let it drip down the side and pool, create layers, whatever makes it more dippy candle wax-ish to you!  It is kind of a fun look and unexpected with the chocolate on top when people expect icing. 

Let the chocolate set, in the fridge or at room temperature for about 30 minutes and enjoy!

I am still on a cupcake roll.  Don't worry it will all end after my birthday!!!

Banana Cupcakes with Whipped Peanut Butter Ganache

Let me start by thanking Melissa Whitefoot, for requesting this recipe.  It is my goal to make as many kinds of cupcakes in this, my birthday month as possible.  So make sure to get your requests or ideas in, because it may be YOUR idea that I make next!!   Let me also, tell you, how difficult this actually was.  Seriously, it doesn't seem like it should have been but, trust me, it was!  I think they turned out perfect in the end and isn't that what matters?  Let me tell you of my debacle!

This recipe was supposed to be up a couple of days ago.  However, each attempt at this, kept turning out more like a muffin or bready.  Though the flavor was great, I was disappointed with each try because, well, I wanted cupcakes, not bread and not muffins!

Then, I got a call from my sister Peg.  She is my fellow cake mix addict, and friends, after our conversation I decided to "turn tot he mix".  After 4 tries, and pounds of bananas, and more muffins than I knew what to do with, I thought, let me just go "there".   I mean it was already a CAKE mix.  How could this turn out bad?  And why was I beating myself up so much for "resorting" to a box mix when I am loud and proud about how I have 10 in my pantry at any given time?!?  I made a decision, at that moment, that no matter what I did, I couldn't mess this one up.  And boy was I right.  Perfection.  The perfect flavor combo if you enjoy these flavors, one doesn't outweigh the other, and well, just trust me.

Just a note, though I did use a half of a teaspoon of banana extract you do not NEED it.  If you can get it, I would say, go for it, I find mine actually at my Asian grocery store, but, you don't have to have it.  Don't use vanilla, just let the banana that you use give you the flavor you need.  Also, when you mash your banana, leave some chunks, it leave little pockets of banana goodness that pureeing them would just mess all up. 

Let's get on with this!  I am going to give you the ganache recipe first, as you will need to let it come to room temperature and then refrigerate. 

12 ounces peanut butter chips  (not regular peanut butter friends, you need CHIPS)
1 cup heavy whipping cream
1 T. butter

Place your chips into a bowl.  Set aside.  In a small pot, place  your heavy cream and watch for it to create some bubbles on the outside.  You don't want to boil it, just "scald" it.  Pour it over the chips, without stirring or disrupting them, let it sit for 30 seconds.  After 30 seconds, begin to mix with a whisk.  Whisk until the peanut butter chips are melted, add in the butter and whisk until incorporated.  Set aside.

1 yellow cake mix
1/2 tsp. banana extract or essence
3 bananas just crushed up with a fork. (leave some chunks)

Preheat oven to suggested temperature on the box.  Prepare according to package directions adding in the extract and the bananas.  Don't worry about the size of your bananas just make sure they are nice and ripe and sweet!  Line your cupcake tin with papers.  This will make exactly 24 cupcakes.  Bake for 24-28 minutes.  You need a few extra minutes with the extra moisture from the bananas.  Take out and let cool completely.

Now place your ganache in your stand mixer or in a bowl if using a hand mixer.

 Now whip that ganache....(Every ounce of me wanted to say, whip it, whip it real good).  Anyway whip until the color lightens, it becomes large in volume and it has the texture of almost a whipped cream.  This will be just enough icing for 24 cupcakes.  Don't use a ton or it will over power the mild banana flavor!!

Leave them plain or garnish with some sprinkles or decorations!!

Dig in and trust me when I tell you, if the combo of peanut butter and banana is your thing, make someone hide them from you.  They are moist and pure sunshine in your mouth!

ENJOY!

Coffee Cake Cupcakes!

What actually differentiates a cupcake from a muffin?  My answer to that question, is that a cupcake has frosting.  Right?  A muffin can be topped with a crumble, or something of that nature, but, is there icing on a muffin?  There shouldn't be, should there?  I am so confused, I have so many questions and nobody to answer them!  But, what do I always say?  The world is your sandwich my friends, make it how you like it.  And I am doing just that.

Cupcakes for breakfast.  That is how I want MY day to start out.  Coffee cake is one of my favorite things, and for the record, if you eat it without drinking coffee at the same time, weird stuff happens in your lower GI.  Total truth.  Or is it your upper GI?  Is there a middle GI?  If so, it happens there too.  Tea or coffee, don't risk it guys. 

Since this is my birthday MONTH.  I decided I have the right to make as many kinds of cupcakes as I can think of or you request.  I will make hot wing cupcakes if I need to and frankly, I have my own challenge facing me in regards to cupcakes. Spaghetti and Meatballs Cupcakes.  It will happen my friends, oh yes, it WILL happen.  I mean I managed to make a cupcake that is completely meant to be eaten in the morning.  Psshh, I am basically a cupcake goddess now. (in my own mind of course) 

Here is one little, teeny, weeny, minor issue I have with this recipe.  I was heating up some soup for breakfast.  What?  Don't judge.  Anyway I hit the clear button on the micro 2 times and it cleared out the time remaining on my cupcakes! OMG I have no idea how long they took to bake!  Well after whittling it down by use of the radio and how many songs had played, googled said songs for the song length and adding it up, I came up with a pretty close range I think.  I never claimed to be on top of things, I am just resourceful in fixing things.  Probably because I mess up so much!

Heeeeeeeere we go!
1 cup milk
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
4 tsp. baking soda
pinch of salt
2 eggs
4 T. melted butter
1 tsp. vanilla
2 tsp. cinnamon
granulated sugar for topping

Preheat your oven to 350 degrees.  Line cupcake pan with liners, this will make 15-18 regular sized cupcakes.  Toss all of your ingredients into a bowl and mix until just combined. 

Easy or what?  Fill up those cupcake papers, sprinkle the tops with a little sugar and bake for (as we discussed) 15-20 minutes.  Check with a toothpick.  Insert into the middle, if it comes out clean, with no wet batter, it is done!  Let cool completely. 

Next you need the part that makes it a CUPCAKE, in my humble opinion!  The frosting!
5 oz. softened cream cheese
2 T room temperature butter
1/3 cup vanilla coffee creamer (powdered)
1 tsp. vanilla
1 1/2 T milk
pecan halves, or pieces for topping. 

Mix all ingredients by hand or with a hand mixer.  Place into a piping bag or a Ziploc bag and snip off the top and drizzle that way or just frost them.  Place the pecan in the center on the top or sprinkle with pieces.  Or don't do either! 

Enjoy these!!!

Mexican Hot Chocolate Cupcakes

Uh huh, and you thought these were just plain chocolate cupcakes with cute sprinkles.  OH, NOOOO!  These have so much personality!!  Let me tell you why!

I had Mexican hot chocolate a long time ago.  It was SO good, I loved the little spiciness and tiny bit of heat on my tongue after I took a drink.  It just warmed me right up.  I was thinking about it again recently with the weather getting cold, but needed to make some cupcakes for some adults.  I knew only adults would be eating them and I wanted to set off all of their gastro-intestinal alarms so I thought these would be awesome.  Ok, just kidding.  But the chocolate and the spice and the heat just all work and definitely an unexpected flavor combination.  It isn't enough heat to bother most people and you can definitely use the lesser amount or even none at all.  (or more!). 

These really are just a basic nice dark chocolate cupcake with the addition of a few ingredients.  I will warn you the batter will be VERY thin.  You did nothing wrong.  They are so moist when they are done!  I got about 32 cupcakes from this recipe.  Do not fill your liners more than halfway full.  The icing recipe will be exactly enough if you are piping and maybe a bit more if you are just spreading icing on so be generous if you are doing it that way.  If I were making these for people I knew loved the heat I would have but a tiny sprinkle of cayenne on top.  Instead, I used fun little fall sprinkles!  Like I mentioned before, remove the cayenne and cinnamon if you want just a plain super moist delish chocolate cupcake.  But I encourage you go for the gusto!

Cupcakes:
1 3/4 cup flour (all purpose)
1 tbsp. cinnamon
1/8-1/4 tsp. ground red pepper
5 tbsp. unsweetened cocoa powder
1 cup sugar
1 cup brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350 degrees F.  Combine dry ingredients n a large bowl or in the bowl of your standing mixer.  Add in remaining ingredients except boiling water, mix to combine.  When well combine add in boiling water and mix again, just until the water is incorporated.  This recipe will yield about 28-32 cupcakes.  You could also make in a 9x13 pan.  Cupcakes bake 20-25 minutes.  If you are using a 9x13 bake it for 30-35 minutes!  Let cool and let's make this creamy frosting!

Frosting:
1 cup unsweetened cocoa powder
1/4 tsp. ground red pepper
1 tsp. cinnamon
1/2 cup butter (softened)
1/2 cup light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
1/4 cup warm water (may need an extra couple of tablespoons especially if piping)
4 cups confectioners sugar

Mix all ingredients until smooth and creamy!  Pipe or spread icing on your cupcakes!

Enjoy these unusually delicious treats!

Tiramisu Cupcakes

Hey all!!

A week or so ago we had a conversation on Facebook (if you don't follow me there you should) about different flavors of cupcakes people wanted to eat.  We had everything from cherry filled chocolate to caramel filled, to ganache topped, to peanut butter frosted, to everything in between!  A few sounded quite delicious to me and I wanted to give them a try.  I am this infatuation with cupcakes.  I have no idea where it came from and, no, I don't see it stopping anytime soon.  I like individual portions of anything I guess, so that probably seeded it in my mind!

These cupcakes are quite simple, and quick.  They don't take many ingredients, and mascarpone cheese is so readily available now, that, that won't even be a problem.  You will need to LOVE coffee, and there are a couple of little steps but nothing that can't be handled by even a beginner.

Let's get started, on the cupcake version of one of my favorite desserts, shall we?

You will need:
White cake mix
1/2 cup granulated sugar
2 tsp. espresso powder
1/2 cup water
8 oz.. mascarpone cheese
4 cups powdered sugar
1 tsp. vanilla
3=4 T milk
toothpick
cocoa powder for chocolate snow!

Bake your cupcakes according to package directions.  While they are baking, in a small saucepan, combine water, granulated sugar and espresso powder.  Whisk together constantly and bring to a boil.  Once it has boiled remove from the heat and let cool.

When the simple syrup is cool, using a toothpick poke a few holes into each cupcake.  Then, using a pastry brush, brush the tops of the cupcakes.  Do this several times until all of your simple syrup has been used.  It will take about 20 minutes for the liquid to full soak into the cupcakes.  Let sit while you prepare your frosting!

In a bowl combine, mascarpone cheese, powdered sugar and vanilla.  Mix until all combined, then start adding your milk.  You can continue beating, and stop adding milk when the icing has become your desired consistency. 

I piped my frosting on, you can do whatever makes  your toes curl.  Dust lightly with cocoa powder and there you have them.  DELISH!

You could even top these with a chocolate covered coffee bean!

ENJOY!

Ba

Boston Cream Cupcakes

Hello, hello, we must KEEP meeting like this!  You stop in, I have sweet treats, we chat in the comments below, we discuss, and we do it again a couple of days later!  Let's never stop!

Speaking of sweet treats.  I asked you all on Facebook if you prefer regular cake or cupcakes.  You know I have a cupcake addictions so it is obvious what my choice is.   I like single servings and I like freezable.  I can make a batch of cupcakes, freeze half of them and have something quick for company, etc. 

I was telling my husband how I was hungry for Boston Cream Pie and he said, "make Boston Cream CUPCAKES"!   He explained how he would do them, and so that is what I did! They are so simple but SO good!  Thanks honey, you, as per usual, are the BOMB! As my friend Becca would say, " I puffy heart you "!

Enjoy these cupcakes as much as we did. 

1 yellow cake mix
1 3.4 ounce box of JELLO instant vanilla pudding
2 tsp. vanilla extract
6 ounces milk chocolate chips
1/2 cup heavy whipping cream
1 tbsp. butter

Mix up cake mix and preheat oven to whatever temperature the box cake mix suggests.  After you have mixed it up, per the box instructions add 2 tsps. vanilla and mix until combined.  Line cupcake pan with liners and divide cake batter among them.  It always says you will get 24, I get 21, every, single, stinkin, time.  When you are done, again, bake at the time suggested.  Mine took 20 minutes.

Let cool COMPLETELY.

Mix up your pudding.  Use 1/2 cup less than the package suggests for regular pudding.  I like my pudding filling to be a bit stiffer/sturdier then normal.  Refrigerate until ready to fill.

Using a tip with a piping bag, or a spoon to dig out the middle and fill, get those babies filled with pudding.  If you are using a rip and a piping bag, stick the tip almost to the bottom and squeeze slowly until you see it is filled.  If you are using a spoon, dig out a big of the middle, fill and replace cake you pulled out!  There are fancy tools for this, but I find them completely annoying. 

Next make your ganache.  Bring you heavy cream to barely a simmer, and pour it over your chocolate chips that you have put into a bowl.  DO NOT TOUCH IT.  Let the hot cream sit on the chocolate for 1 minutes.  Whisk until all chocolate is melted, drop in 1 T of butter and stir until melted.  Let your ganache sit for 5 minutes.  Then spoon over the tops of your cuppycakes!

You can let them sit for an hour at room temperature OR chill in the fridge for about 30 minutes.

Cupcake heaven!

ENJOY!

B-E-A-UTIFUL Butterscotch Cupcakes

I am on a mission.  You see, I just cleaned out, organized and purged some of my blogging supplies and props, etc.  Do you know, I came across an entire container of cupcake papers I never even remembered I had?  I have this sick addiction to buying them.  I mean, it is like a SICKNESS!   When I say a "container" I mean a plastic box, twice the size of a shoe box.  Which makes 3 containers in total!  I found some cute Easter looking ones and set out to think up some amazing cupcake I had never made or thought of.  As it turns out, I didn't need to come up with anything, except my frosting. 

You won't believe where I got this recipe.   I got it at a card store!  I did!  I was out shopping with my sister and she was buying some boxed cards.  One of the boxes she got had recipes on the inside of each card.  SCORE!  I was looking through them and when I spotted this one, I HAD to make it. 

The cupcakes are so good on their own, you wouldn't even NEED the frosting, BUT, if you think for one stinking' minute I am not going to frost a cupcake, you are sadly mistaken!  I mean, complete sacrilege there!   If I can't have a mountain of billowy, fluffy, delicious frosting, you can keep the cupcakes!

I did change this recipe just a hair, simply because I thought it would be better with just one flavor.  I will post the frosting recipe at the end.  Now, I processed my chips in my mini chopper, if you want to just put them in whole that is up to you, but I guarantee when you chop them up a bit, they are even better in this frosting!

You WILL need a box mix for this one.  You can not make THIS recipe from scratch.  So here we go! 

1 box of white cake mix, your choice of brands
1 box of instant butterscotch pudding
1 cup milk
3 eggs
1 cup butterscotch chips (keep the leftover you will need them for the frosting)

In a small bowl, combine the pudding and milk, whisk until combined and set aside.  Add the 3 eggs to a large bowl, whisk and then add in dry cake mix.  It will be thick.  Combine as best you can and then add in the already prepared pudding.  Mix to combine.  Fold in the chips at the very end.  Keep these chips whole, do not chop.

Preheat your oven to 350 and line your cupcake pans with liners.  This will yield 24 cupcakes.  Do not overfill, if you end up with a few that aren't full, take some out of the others, they will raise a lot, so don't fret it.  Just make sure to get 24.  Bake for 20 minutes or until a toothpick inserted in the center of one comes out clean.  Set aside to cool.

Butterscotch Frosting
1/2 cup softened butter
1-8oz brick of cream cheese, softened
3/4 cup brown sugar
1 tsp. vanilla extract
1 tbsp. milk *may use more or less*
butterscotch chips (the remaining amount from your bag of chips)

Chip your chips until they are in smaller pieces.  You can use a knife, or a small food chopper, food processor, whatever you have available.  In a medium bowl, combine all ingredients and mix until smooth and creamy.  You may need more or a wee bit less of the milk, it is just dependent on how you like the consistency of your frosting.  Frost your cupcakes however you choose, pipe it, spread it, or dollop it!  This frosting is creamy and has little bits of butterscotch chips in it and oh my, it is fantastic!

I hope you love these butterscotch lovers dream!

Easter Egg Nest Cupcakes

Did you know Easter is my favorite holiday?  I love it for all it stands for but I also love, Easter bunnies, flowers, and spring time!  Easter has always been the holiday closest to my heart religiously....... and because of CADBURY EGGS!  OH, OH, OHHHH I love Cadbury Eggs!  I mean, let's be real, I have been through a bag of these already.  I stalk the Easter aisle at every store.  I hoard these babies.

These cupcakes are SO fun.  They take one batch of a recipe I have already posted on Chefwannabe and some cupcakes.   Now as I always say, if you have a cupcake recipe you LOVE, use it.  I used a box.  You know why?  Because I did.  That is why.  I was at my parents and doing this project with my ma, so I wanted it to be quick, she has little to no attention span and her OCD about each cupcake having different colored eggs almost drove me nuts.  I love ya ma, but Lord help me.  HAHA!

Just get some cupcakes.  Chocolate, vanilla, whatever you like.   You should have plenty of topping for all of your cupcakes.

You will need:

1 recipe of Haystacks
1 large bag of Cadbury Eggs
24 cupcakes

Make sure your cupcakes are cooled.  Use about 1 heaping teaspoon of haystack mixture for each cupcake.  Use your spoon to make a dent in the middle and place your eggs snugly in.  This would be awesome for kids to do!!  I did them with my mom, that turned out not so awesome because after she ate 6 eggs, did 4 cupcakes she did this to me, with God as my witness she pushes it away from her and says, "ok this isn't fun anymore because I don't have enough blue eggs".  GAH!

When you are all done, let them sit, or refrigerate until set.  Little festive cupcakes for Easter!

Enjoy! And by an extra bag of Cadbury Eggs!!

Outrageous Oreo Cupcakes

I am so excited about these.  I was SO hungry for Oreos the other day, and I normally am not a HUGE Oreo cookie fan.  Well, I was thinking if I bought a package, I would need to justify it with a recipe for you all.  I was awake until 3am the other night/morning.  While I laid there counting sheep, the truth is I had visions of fluffy icing, and Oreos in my head.  After some deep thought I came up with this idea, because after all, everything is better with cream cheese, and chocolate cupcakes.  I didn't make the rules, that is just a fact of life kids. 

 

That being said, you can frost these how you want.  I have shared Swiss Meringue Butter cream with you by this by far is my favorite.  Maybe because I am Italian?  Maybe because I just like it better.  If you don't care for it, you can choose any other frosting you want, I have several here if you just search them using the search bar!

You will need 24 cupcakes.  Get them however you want.  Just get them.  Make sure they are COMPLETELY cooled before you proceed with any of this.  If they aren't cool, you are going to have a mess of melting goodness.  What a shame that would be.  I won't tell if you use a box mix, because I did, and I won't tell if you walk up to the bakery at your local food store and buy 24, just get some.  Period.  The end. 

Lettttttttttttt'sssssssssssssssssssss rrroolllllll..............

24 chocolate cupcakes- (from scratch, from a box, from the store, just GET them!)

Filling:
2 8oz bricks of softened cream cheese
1 cup powdered sugar
1 tsp vanilla extract
20 Oreo cookies, crushed into small chunks

Mix all ingredients except the cookies.  When all ingredients are completely combined, fold in cookies.  Set aside, or refrigerate if preparing ahead of time.

Italian Meringue Butter cream
5 eggs whites
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup granulated sugar
1/4 cup water
1 cup butter, softened
thermometer

In a stand mixer bowl, add in egg whites.  Whisk until it becomes frothy.  Turn up the speed and add in 1/4 cup sugar gradually, and continue to whisk JUST UNTIL SOFT PEAKS.  Then STOP!  Let sit while you prepare your sugar syrup.

In a small pot add in 1 cup of sugar and 1/4 cup water.  Using a candy thermometer or whatever kind you choose, heat it to 245 degrees F.  Stir occasionally and do not walk away from it!!  When it reaches 245 degrees, take it over to your stand mixer and eggs whites.  Turn on the whisk to medium, and immediately start drizzling in the sugar syrup to the center of your bowl or as close as possible.  You don't want the syrup to cool to quickly or you will get grains of sugar crystals in your icing.  Add in vanilla when done drizzling in the syrup.  Continue to whisk until the bowl of your mixer which is now very hot, is room temperature.  IF you think it is almost done and the bowl is still hot, turn down the speed.  When it is room temp, add in butter in slices.  Continue to whisk until all combined.

Now to prepare the cupcakes........

Using a small knife, cut a round circle into the center of the cupcake and lift it out.  It should be a cone shape piece of cupcake.  Pointed at the top and flat on the bottom (once you flip it over!).  Use a small scoop and add in a heaping scoop of the Oreo cream cheese filling.  See photo. 

Replace the piece you cup out, flat side down, pointed (inside part) up!  This will make your icing look nice and tall without using a TON of icing!  Repeat with all  of your cupcakes!

These are AMAZING that is about all I have left to say.

Egg Nog Cupcakes

Ahh!  Hello my friends!  Long time, no see!  As many of you know, I have been home in New Jersey for the past 3 weeks.  My father in law became ill very suddenly, and passed away 3 weeks later.  We spent a lot of much needed time with my mother in law, children, granddaughter, brother, and all of our family and friends.  I popped online a few times but, this is my first new post in awhile.  I had a couple extra done so I spread those out while I was away.

Anyway, I am obviously finding it hard to jump right into the Christmas season.  Normally I would have jumped in a month ago, but I think I can pull out some delicious  easy, Christmas cheer for you all!  It might not be as much as normal, but I got home at 7pm on Wed night and spent all day yesterday and so far today, in the kitchen. 

I see that Facebook is having another temper tantrum and while I was blessed to never have the issues other bloggers did with their fan pages, I am having it now.  Hardly anyone is seeing my posts, and very few new fans, as of late.  Please make sure to spread the word about Foodthoughtsofachefwannabe and make sure to follow me here directly, twitter, instagram, Pinterest, or whatever social media you groove on!

That being said, many of you may not have seen my request to discuss, "Egg Nog".  People either love it or hate it, and I am not such a fan myself.  My husband on the other hand, is ridiculously in love.  I wanted to make him a special treat, and in the end, I LOVED them too.  I wanted to make it into a cupcake.  For the record, I just shopped at my first "The Christmas Tree Shoppe" in Jersey, where I bought no less than 15 new cupcake liner designs.  What that means for you is to be expecting some amazing, OVER the top, RIDICULOUSLY amazing cupcakes.  HA! 

The egg nog flavor is light and creamy, and the frosting.......get outta here, it is creamy perfection!  The recipe couldn't be easier, the cake is fluffy and light and the icing is perfection!

I hope you enjoy these, even make them into minis, you won't be sorry, trust me.

For the cupcakes you will need:
1/2 cup butter, softened
1/4 tsp salt
2 tsp baking powder
1 tsp ground or grated nutmeg
1 heaping cup granulated sugar
2 eggs
2 cups all purpose flour
1 cup egg nog

Preheat your oven to 375 degrees F.  In your stand mixer or in a bowl with a hand mixer, add in butter, salt, baking powder, nutmeg and sugar. Cream together until completely combined and add both eggs, ONE at a time! Now add in the flour and egg nog alternately.  Some flour and mix, egg nog and mix, I think you are supposed to end with flour but truth be told, I didn't, and I don't pay attention to that stuff that I am sure means something really important but never seems to make a difference to me.  Get it all combined, just make sure not to over mix.

Line cupcake pans with liners.  This will make 24 cupcakes. Fill evenly and back for 15-18 minutes.  Remove and let cool completely!

Creamy Egg Nog Icing
1/2 cup butter softened
4 ozs. cream cheese, softened
4=5 cups powdered sugar (aka confectioners, or icing)
1/4 cup egg nog
nutmeg for dusting

Combine all ingredients and mix.  If you are using a stand mixer, once the ingredients are combined, whip on high for 2-3 minutes.  If you are using a hand mixer, whip until creamy and smooth. 

Ice cupcakes using a piping bag, or a knife and dust LIGHTLY with nutmeg.

Like I mentioned, make these into minis or one big cake.  I can't see how you could possibly go wrong.  Light fluffy egg noggy cake and creamy egg nog heaven on top!  ENJOY!!

Your "putting the MERRY in Christmas" Chefwannabe

Banana Split Cupcakes

Can you believe I have NEVER, in my life, ordered a "Banana Split"?  Seriously!  Never. 

As a kid, we all got the same thing, a small cone.  Money was tight, and we would fight over any discrepancy so, my dad went ordered us small cones, across the board!  There is a story in my family from before I was born.  Apparently my dad and mom got all the kids an ice cream cone, which happened back then, about one time a summer.  Remember I am the youngest, (aka Perfect 10) of 10 kids!   When the kids in the back seat started arguing about someone having a taller cone, my dad pulled over, grabbed every single ice cream cone, INCLUDING my moms and threw them all out the window.  Not a word was spoken, which for my dad, is worse than ANYTHING.   My mom is still ticked off to this day!! HAHA!  He wouldn't tolerate greediness of any kind, at any age, especially when ice cream was such a rare treat.  Anyway, so even when I was little, it was sort of the same, but by the time I came along I probably got to pick my own flavor!  Secondly, I don't like fruit.  I just couldn't imagine the ruination of perfectly good ice cream and hot fudge sauce, with all that.......FRUIT! 

These cupcakes however, perfection.  A little bit of a dense-ish banana cupcake, pineapple frosting, sprinkles, chocolate and a cherry.  I mean, get outta here.  The pineapple flavor is very subtle.  You can choose to add some crushed pineapple that is VERY well drained or just use the juice. (hubs wants actual pineapple added next time) No matter what, these look like you labored hours in the kitchen and the reality is, they are so quick and easy.  This recipe makes 12 cupcakes and the frosting will perfectly frost all 12!  It is cupcake season, birthdays, school treats, school bake sales, parties, you name it.  These will be a hit no matter WHO you serve them too!

Here we go! Cake recipe first!

Banana Cupcakes
1/2 cup butter
1 cup sugar
1 cup mashed bananas
1 egg
1 1/2 cups flour
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F.  Mix all ingredients together in a bowl.  Fill 12 liners in a cupcake pan with the mixture.  Bake 13-15 minutes, remove from oven and let cool in the pan.

NOTE: This is a dense cake, amazingly flavorful but a bit dense.  If you want a fluffier cupcake, use a cake mix and banana extract.  I would personally, go with my version :)

Pineapple Frosting
1/2 cup softened butter
3 tbsp. pineapple juice
2 cups powdered sugar
1/4 cup marshmallow fluff
(optional) 1/3 cup crushed pineapple

Mix all ingredients.  I piped mine on but feel free to use a knife or however you frost cupcakes!

Garnishes
Maraschino Cherries (blotted off on paper towels so the juice doesn't run)
Sprinkles of your choice
1/2 cup chocolate chips or melts (melted)

When the cupcakes cool, then frost.  Add sprinkles while icing is still fresh and make sure to top with a cherry at this time!  Let sit in the fridge or on the counter for 1 hour then drizzle with chocolate! 

ENJOY!

Your "no fruit in my splits please" Chefwannabe

Chocolate Chip Cookie Dough Stuffed Cupcakes

Hello to my favorite people!  It is so good to be back, in the kitchen, writing, creating, and sharing!  Wow, that sounded like a PBS television show.  I affectionately call it the coma channel, between the Victory Garden, Bob Ross, and the quilting lady, who needs sleeping pills?

I am BACK!  Done with sickness and back, better than ever!  Well, that might be a bit of an assumption but  I am hoping it will be true.  I think besides having double ear infection and a sinus infection, my MIND needed a break too.  I feel so refreshed.  Of course part of my excitement could be simply that I can breath again.  I can take 3 steps without hacking up a lung!  Oh, if I had a dollar for each time I said, "God, if you just make me feel better I swear I will never EVER say I am not feeling well to get out of anything again" I would be a rich woman.  By the way, the jury is still out on if this is a legit agreement. 

I have had this idea swimming in my head for awhile and decided it would be my "out of sickness" post.  I knew it wasn't going to be difficult because I used ALL box products.  Except the butter cream.  Yes, I did, and if you choose to be a better person than I, you can make your cake from scratch and the cookie dough as well.  This is a great recipe for little hands to help with.  It is fun, and when you bite in and you get cookie dough, well, come on now, that is the bomb diggity in, and of itself!

Please enjoy these!  I am on a cupcake kick, be expecting some cool stuff!!!  I will post the cupcake recipe first, and then beneath will be the chocolate butter cream recipe.  This amount of butter cream is the perfect, exact, on the dot, amount of frosting for 24 cupcakes! 

Cupcakes
1 devils food cake or just plain chocolate cake mix
1 roll of refrigerated cookie dough (or make your own)

Prepare cake mix as directed on the back of the box.  Set bowl aside.  Line cupcake tins with liners.  Add 1 tsp cake batter to the bottom of each. 

Take the cookie dough and divide into 28 slices.  OK, that was my original intention.  I wanted enough balls for the cupcakes and a few leftover to bake plain to crumble on top.  You will get about 3-4 balls from 2 slices.  I trust you will do fine with this.  If you don't care about crumbling any on top, then by all means, just divide into 24 balls. 

Now put a ball of dough in the center of each cupcake liner.  It makes no difference if they aren't EXACTLY the same size.  Don't fret.  Just go with the flow! 

Now divide the batter among all of the cupcakes.  Just get the dough balls covered.  Make sure to press them down a bit into the batter at the bottom too. 

Now, bake according to the direction on the box.  Mine was 350 F, for 18-23 minutes.  Mine took 20 exactly.  When they are done, let them sit and cool. 

Chocolate Butter cream
1/2 cup (1 stick) softened butter + 3 tbsp 
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp milk
1/4 cup cocoa powder

Mix all ingredients until smooth and creamy.  Pipe or spread with a knife on top of cooled cupcakes.  YUMMO!

Your "Eat More Cupcakes" Chefwannabe

Whopper Brownie Bites

Sometimes, one of my favorite things is to peruse (omgosh, my sister uses this word ALL the time and it drives me NUTS and here I just used it) the store, grocery store, Target, drug store, ANY store with food and see what I find on sale or on clearance and then write a recipe around it.  When my creative juices feel all dried up, it gives me inspiration. 

 

That is exactly what happened when I found this bag of Whoppers.  I seem to have these fond childhood memories of my dad making us "malts" in the blender as kids.  Not shakes, malts.  He used that wonderful malt powder we all know and love!  The Whoppers just confirmed that I needed to make something chocolate...malted....and delicious with them!   I will confess something, right here, and right now.  I have never made homemade brownies.  Yes, I know, shoot me now.  The good thing is, I will from now on!  This recipe from my mom is amazing.   I of course added some malt powder and such but, on the regular, you can bake these in an 8x8 pan!  They are SO fudgey which is how I like my brownies!

If you decide not to use liners, spray your mini cupcake pan liberally!  Don't forget or you will be serving them savage style, everyone trying to chip their brownie bite out of the pan at once!  Wouldn't THAT be fun!  I also piped my icing, you can just dollop it with a teaspoon, I am just obsessed with piping anything I possibly can.  It's a personal thrill.....leave me alone, don't judge. HA

Brownies:
1/2 cup butter (1 stick)
1/4 cup cocoa
1/4 cup chocolate malted milk powder
1 cup sugar
2 eggs
1 tsp vanilla
1/2 cup flour
1/4 tsp salt

Preheat oven to 350 degrees.  Using a mini muffin pan, add liners or spray liberally and set aside.  In a medium saucepan, melt butter completely.  Remove from heat and add cocoa, malted milk powder, sugar, eggs, vanilla, and salt.  Mix until completely combined.  Now add in flour, mix until JUST combined.  Using a teaspoon or small cookie scoop, fill each cup about 2/3rds of the way.  You should get 38 mini brownie bites out of this batter.  Bake for 12-14 minutes, until a toothpick comes out clean!  Let cool completely.

Chocolate Malted Buttercream:
1/4 cup butter (room temperature)
1 tbsp cocoa powder
3/4 cup powdered sugar
1/4 cup chocolate malted milk powder
1 tsp vanilla
1/2 cup SMASHED Whoppers (I mean smashed to dust or it will clog your piping bag if you are piping)
38 whole Whoppers

Mix all ingredients.  Place in a piping bag or use a teaspoon and add a small dollup to the top of each brownie.  Use a star tip or plain piping bag, or heck, use any tip you like!  Add a whole Whopper to the top of the dollop of icing!

Make sure to keep these sealed in a container to keep them fresh until you are ready to serve.  You could also freeze these!!

These are so good and will work wonders on your chocolate cravings!  ANYTIME!!

Your "do you whopper or don't you whopper"chefwannabe

Black Tie Affair Cupcakes

Happy Monday!  Well actually it is Sunday, but since you will be reading this on Monday we will go with that, OK?  I hadn't planned on putting this up until next week but decided since it was Valentine's Day this week, you might want to make these for your Valentine!

I feel like sometimes, people think food has to be complicated to be good.  I see dishes with a mile long name, and think to myself, "I can't even remember the name unless I am looking right at it".  Food does NOT have to be complicated!  I think when you do simple flavors and do them WELL, they are the best food there is.  You won't find "Roasted Lamb Lips and Root Vegetables drizzled with a beet and plum infused white wine reduction" around here. HA!

I feel like chocolate cake with a sweet, creamy vanilla buttercream is a classic combination.  It is like a tuxedo, elegant, classic and when well fitted is in impeccable fashion.  Now adding some whipped ganache to the center, is just like adding the white gloves and top hat!  So, that being said, I call these my "Black Tie Affair Cupcakes" and I hope you enjoy them!! 

There are a few steps here, but nothing major.  Don't let ganache scare you.  So many people are afraid of it.  It is heaven, CHOCOLATE heaven!  You can do SO much with it too!  So let's get started. 


Double Chocolate Cake (yields approx 25 cupcakes or 2-9inch pans)
2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup oil
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 tsp vanilla
1 cup milk chocolate chips (can use semi sweet)

Preheat your oven to 350 degrees.  Line cupcake pan with liners.  Combine all ingredients.  Mix just until combined as to not overwork your flour.  Fill cupcakes and bake 20-22 minutes.  Remove and cool completely. (this is a good time to make your ganache)

 

Ganache

6 ounces milk chocolate chips

1/2 cup heavy cream

1 tbsp butter

 

Place chocolate chips in a heat proof bowl. In a small saucepan heat cream until just before it boils. Pour over chocolate chips, add butter, and let sit 2 minutes. Using a whisk combine cream and chocolate until combined. Refrigerate for 1-2 hours. Put into mixing bowl of your stand mixer with the whisk attachment and whip for 3-4 minutes. You can also use a hand mixer, chip until creamy and light. The color will change to a lighter brown color. Use a piping bag or Ziploc with the corner snipped off to fill the holes!

 

 

Using the end of a wooden spoon or something of a similar size that is round, poke a hole in the middle of each cupcake. Wiggle the spoon to make the hole slightly bigger. See below.

 

 

Using a Ziploc bag or a piping bag, fill each middle with the whipped ganache. 

Until they are all filled like this.....

Vanilla Buttercream
3 sticks of room temperature butter (1 1/2 cups)
2 lbs powdered sugar
2 tbsp vanilla extract
3/4-1 cup heavy cream (depending on consistency you want)

Combine all ingredients in a stand mixer or with a hand mixer. Beat until creamy and fluffy.  Frost cupcakes with a knife, or use a piping bag for a decorative look. 

Now get in the kitchen and make these!!  Sweets for your sweet!!

Your "already has her Valentine picked" Chefwannabe