First Kiss Cupcakes

 

Ingredients

• Chocolate Cake:
• 1 cup Dutch process cocoa
• 2 cups boiling water
• 1 cup butter, softened
• 2 cups superfine sugar
• 4 large eggs
• 2 3/4 cups all-purpose soft-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon chocolate extract
• Paper baking cups
• Vegetable cooking spray
• 24 milk chocolate kisses

• Cherry Frosting:
• 1/2 cup butter, softened
• 3 tablespoons cherry jam or maraschino cherry juice
• 1/4 cup whipping cream
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt 
• 1 (16-oz.) package powdered sugar
• Toppings:
• 24 red maraschino cherries (with stems)
• Chocolate Ganache:
• 1 cup whipping cream
• 8 ounces semisweet chocolate, chopped

Preparation

1. Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Do not cool.
3. While cupcakes are still warm, press 1 chocolate kiss into the center of each. Let cool completely.
4. To prepare cherry frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups.
5. Frost each cupcake with Cherry Frosting using metal tip no. 2D.
6. To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
7. Dip cherries in Chocolate Ganache, and place 1 on top of each cupcake.

Source:http://www.myrecipes.com/recipe/first-kiss-cupcakes-00420000006362/

 

Chocolate Chip Cookie Dough Cupcakes

 
For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 tablespoons milk
1 tablespoon vanilla
2 1/2 cups all purpose flour
1/4 tsp. salt
1 cup mini chocolate chips
For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 tablespoons milk
1 tsp. vanilla extract
Directions:
To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tablespoon scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.
Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.
Bake at 350 for 16-18 mins.
To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the salt, milk, and vanilla extract until smooth and combined.
Frost the cupcakes and sprinkle with mini chocolate chips!

Source:http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html

Strawberry Cupcakes

 

Cupcakes
2 1/4 cups all-purpose flour
1/2 cup cake flour
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large eggs plus 1 large egg white, at room temperature
1 cup milk, at room temperature
2 cups finely chopped fresh strawberries

Frosting
1 1/2 cups fresh strawberries (8 oz.), rinsed, hulled and coarsely chopped
4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, cut into tablespoons, at room temperature

To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.

In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium-high speed until light and fluffy, about 3-4 minutes.  Add the eggs and the egg white, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add the flour mixture in two additions alternately with the milk, mixing only until incorporated. Gently fold in the chopped strawberries with a rubber spatula.

Fill each well of the cupcake pans about 3/4-full with the batter.  Bake for 25-30 minutes, or until the cupcakes are golden and a toothpick inserted in the center comes out clean.  Remove the cupcake pans to a wire rack to cool for 5-10 minutes, then remove the cupcakes from the pans to the rack to cool completely.

To make the frosting: Puree the strawberries in your food processor until completely smooth.  Add the egg whites and sugar to the bowl of your stand mixer (or any heatproof bowl)  and set it over a pan of simmering water.  Heat, whisking constantly, until the sugar has dissolved - you can test with your fingertips, if the mixture feels grainy, it's not ready yet.

Attach the bowl to your stand mixer (or transfer the mixture to the bowl of a stand mixer if you used a separate bowl) fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 10 minutes. (The bowl will be cool to the touch.)

Reduce the mixer to medium-low speed and add the butter, 2 tablespoons at a time.  Let each addition incorporate before adding the next.  (The frosting may look soupy or curdled once you add the butter - just keep beating and it will come together.)  Scrape down the sides of the bowl with a rubber spatula, then add the strawberry puree to the bowl.  Beat until combined - the mixture will probably look curdled again when you add the strawberries, keep beating!)

Pipe the buttercream onto the cupcakes (I used a large star tip), and garnish with extra strawberries, if desired.

Yields 34 cupcakes (I made 1/3 of the recipe & got 10) 

Source:http://www.traceysculinaryadventures.com/2011/02/strawberry-cupcakes-with-strawberry.html#.UhNQx3_BS_E

Red Velvet Cupcakes with Cream Cheese Frosting

 

Ingredients:

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Source:http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/

Chocolate Cupcakes

 

Ingredients:

• 3 oz. unsweetened chocolate, melted
• 1 cup flour
• 1 tsp. baking powder
• 1/2 cup butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup sour cream
• 1 tsp. vanilla

Preparation:

1. Preheat oven to 350 degrees F. Line muffin tins with cupcake liners.


2. Melt chocolate in a double boiler and cool to room temperature.


3. Sift together flour and baking powder.


4. With an electric mixer, beat butter until fluffy. Beat in sugars until creamy.


5. Add eggs, one at a time, beating well after each addition.


6. Add half the flour and half the sour cream. When that is incorporated, beat in the remaining flour, sour cream and vanilla.


7. Fill prepared cupcake liners two-thirds full. Bake 18-25 minutes, until a toothpick inserted in the center comes out clean.


8. Cool 10 minutes before icing. Frost with cream cheese frosting.

 

 

 

Source:http://kidscooking.about.com/od/desserts/r/chocolatecupcak.htm