• Snickers Peanut Butter Chocolate Cupcakes

    How to make Snickers Peanut Butter Chocolate Cupcakes

    Yield: Makes 12 cupcakes

    Prep Time: 45 minutes

    Cook: 20 minutes

    Ingredients

    Chocolate cupcakes

    3/4 cup (105 grams) all-purpose or plain flour
    1/4 cup (20 grams) cocoa powder
    1/4 cup (20 grams) dutch processed cocoa powder
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 cup (100 grams) granulated or caster sugar
    1/4 cup (45 grams) brown sugar
    1/2 cup (115 grams or 1 stick) unsalted butter
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup (120 ml) buttermilk

    Peanut butter frosting

    1/2 cup (115 grams or 1 stick) unsalted butter, room temperature
    3 and 1/2 cups (435 grams) icing or powdered sugar
    1/2 cup (125 grams) smooth peanut butter
    1/4 cup (60 ml) milk
    1 cup (125 grams) Snickers bars

    Directions

    Preheat the oven to 360 F (180 C). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars – give it a stir. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is JUST melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.

    Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.

    To make the peanut butter frosting, place your butter and peanut butter in a large mixing bowl and beat with an electric mixer until smooth and creamy. Add in half of your icing or powdered sugar and the milk and beat until the frosting starts to come together. Then add the remaining icing or powdered sugar. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip.

    Cut your Snickers bars into bite sized pieces and add one on top of each cupcake. Enjoy!

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  • Salted Caramel Apple Sheet Cake

    How to make Salted Caramel Apple Sheet Cake

    Yield: 36 servings

    Prep Time: 15 minutes

    Cook: 20 minutes

    Ingredients

    For the cake:

    2 cups (254 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (200 grams) granulated sugar
    1 cup (200 grams) lightly packed light brown sugar
    1 teaspoon ground cinnamon
    2 sticks (227 grams) unsalted butter
    1/2 cup (120 ml) buttermilk
    2 large eggs
    1 teaspoon vanilla
    2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)

    For the glaze:

    1 stick (113 grams) unsalted butter
    1/4 cup (60 ml) milk
    3 cups (375 grams) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1/4 cup salted caramel sauce (homemade or store-bought)

    Directions

    Make the cake:

    Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.

    In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

    In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.

    Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.

    Make the glaze:

    Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.

    Adapted from Chef in Training

  • Pumpkin Cupcakes with Nutella Frosting

    How to make Pumpkin Cupcakes with Nutella Frosting

    Yield: 12 cupcakes

    Prep Time: 40 minutes

    Cook: 20 minutes

    Ingredients

    For the pumpkin cupcakes:

    1 and 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 teaspoon pumpkin pie spice
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    1 cup pumpkin puree
    1/2 cup canola or vegetable oil
    1/2 cup brown sugar
    1/4 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract

    For the nutella frosting:

    3/4 cup unsalted butter, softened
    1/4 cup plus 2 tablespoons Nutella
    3 cups powdered sugar
    2 tablespoons heavy cream
    1 teaspoon vanilla extract
    pinch of salt

    Directions

    To make the pumpkin cupcakes:

    Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners and set aside.

    In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.

    In a separate mixing bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.

    Evenly distribute the batter between all 12 cupcake liners, only filling them about 2/3 of the way full, and gently smooth out the batter on top. Bake at 350°F for 16-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

    Remove from the oven and allow to cool for a few minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.

    To make the nutella frosting:

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed for 1-2 minutes until smooth. Add in the Nutella and continue mixing for an additional minute until well combined. Add in the powdered sugar, heavy cream, vanilla, and salt and continue mixing on medium speed until fully combined, scraping down the sides of the bowl as needed.

    Pipe the frosting on the cooled cupcakes as desired.

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  • Black Forest Cupcakes

    How to make Black Forest Cupcakes

    Yield: 16 cupcakes

    Prep Time: 1 hour 5 minutes

    Cook: 20 minutes

    Ingredients

    For the chocolate cupcakes:

    1 cup all purpose flour
    1/4 cup plus 2 tablespoons unsweetened cocoa powder
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup granulated sugar
    1/2 cup brown sugar
    1/3 cup oil
    1 large egg
    1 teaspoon vanilla extract
    1/2 cup buttermilk
    1/2 cup boiling water
    1 teaspoon instant espresso powder

    For the cherry filling:

    2 cups pitted and halved sweet cherries
    1/4 cup granulated sugar
    1/4 cup water
    2 tablespoons cornstarch
    2 teaspoons fresh lemon juice
    1/2 teaspoon vanilla extract

    For the whipped cream:

    2 tablespoons water
    1 and 1/2 teaspoons unflavored gelatin
    1 and 1/2 cups heavy whipping cream
    1/3 cup powdered sugar
    1 teaspoon vanilla extract

    Directions

    To make the chocolate cupcakes:

    Preheat oven to 350°F. Line two 12-count cupcake pans with 16 cupcake liners and set aside.

    In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, egg, vanilla extract, and buttermilk and mix until just combined.

    Add the instant espresso powder into the boiling water and mix until dissolved, then add to the mixing bowl. Mix with the rest of the ingredients until well combined, making sure not to over mix the batter. The batter will be thin, this is okay.

    Evenly distribute the batter between all 16 cupcakes liners, making sure to only fill them a little over half way full. Bake at 350°F for 18-20 minutes or until a wooden toothpick inserted into the cupcakes comes out clean. Remove from the oven and carefully remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool.

    To make the cherry filling:

    Add the cherries, granulated sugar, lemon juice, water, and corn starch to a saucepan and mix until well combined. Heat over medium heat, stirring often, until the mixture has thickened. Remove from the heat and stir in the vanilla extract, then set aside to cool.

    To make the whipped cream:

    Pour the water in a small bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes. Transfer to the microwave and microwave for a few seconds until the gelatin has dissolved. Stir well and set aside to cool for a few minutes.

    In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, add the heavy whipped cream, powdered sugar, and vanilla and mix on medium speed until it starts to thicken. Turn the mixer to low, slowly pour in the gelatin, then continue mixing at medium-high speed until stiff peaks form.

    To make the cupcakes:

    Once the cupcakes and cherry filling have cooled, use a knife to cut out a hole in the center of each cupcake. Scoop about 1-1.5 tablespoons of the cherry filling into each cupcake. Then pipe the whipped cream on top. Garnish with chocolate shavings and a cherry on top!

    Chocolate cupcakes adapted from Hersheys Stabilized Whipped Cream adapted from Food.com

  • Ultimate Nutella Cupcakes

    How to make Ultimate Nutella Cupcakes

    Yield: 12 cupcakes

    Prep Time: 30 minutes

    Cook: 20 minutes

    Ingredients

    For the chocolate cupcakes:

    4 ounces (113 grams) bittersweet chocolate, finely chopped
    1/3 cup (30 grams) Dutch-process cocoa
    1 teaspoon instant espresso powder
    1/2 cup boiling water
    3/4 cup plus 2 tablespoons (113 grams) all-purpose flour
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) packed light brown sugar
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 cup (114 grams) sour cream, at room temperature
    1/4 cup (50 grams) vegetable oil
    2 large eggs plus one egg yolk, at room temperature
    2 teaspoons white vinegar
    1 teaspoon vanilla extract

    For the filling:

    1/2 cup (150 grams) Nutella

    For the Nutella buttercream:

    2 cups (250 grams) powdered sugar, sifted
    8 ounces (227 grams) unsalted butter, at room temperature
    2/3 cup (200 grams) Nutella
    1/4 teaspoon fine salt
    1 teaspoon vanilla extract
    Ferrero rocher candies, for topping

    Directions

    Make the cupcakes:

    In a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.

    Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.

    In a small bowl, whisk together the flour, sugars, salt, and baking soda.

    Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.

    Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

    Fill the cupcakes:

    Use an apple corer or small paring knife to remove the center of each cupcake, being careful not to remove the bottom.

    Place the Nutella in a ziptop bag and snip a hole in one corner. Gently squeeze 2 teaspoons of Nutella into each cupcake.

    Make the frosting:

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the Nutella, salt, and vanilla and beat on medium for 1 minute, or until well combined.

    Fit a piping bag with a decorative tip and frost all the cupcakes. Top with a Ferrero Rocher candy, if desired. Serve or store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days.

  • Lemon Blueberry Cupcakes

    How to make Lemon Blueberry Cupcakes

    Yield: about 15 cupcakes

    Prep Time: 30 minutes

    Cook: 20 minutes

    Ingredients

    For the cupcakes:

    1 3/4 cups (222 grams) all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 stick (113 grams) unsalted butter, at room temperature
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) lightly packed brown sugar
    2 large eggs plus one egg yolk, at room temperature
    1 cup (240 ml) buttermilk
    2 lemons, zested and juiced
    3/4 cup (115 grams) fresh blueberries
    2 tablespoons all-purpose flour

    For the buttercream:

    3/4 cup (115 grams) fresh blueberries
    3 cups (306 grams) powdered sugar, sifted
    2 sticks (227 grams) unsalted butter, at room temperature
    1/4 teaspoon fine salt
    2 teaspoons pure vanilla extract
    1 to 2 tablespoons heavy or whipping cream
    Lemon zest, for garnish

    Directions

    Make the cupcakes:

    Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.

    In a medium bowl combine the flour, baking powder, baking soda, and salt.

    In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. On medium-low speed , add the eggs and yolk, one at a time, until combined. Add the buttermilk, lemon zest, and lemon juice. Add in the flour mixture, stirring just until combined.

    In a small bowl toss the blueberries with the 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be careful not to overmix.

    Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

    Make the buttercream:

    Using a blender, immersion blender or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.

    Remove half of the buttercream to the bowl with the blueberry puree and stir until well combined. If the buttercream is too thin, add more powdered sugar to thicken. If desired, add a few drops of purple food coloring to enhance the blueberry color.

    To the plain buttercream, add the cream and beat until well combined.

    Swirled Piping

    In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.

    Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.

    Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.

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