Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate cupcake IAB2

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting

INGREDIENTS

Cupcakes

1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking chocolate

2 large eggs, at room temperature

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Chocolate Cream Cheese Frosting

12 ounces semi-sweet chocolate (chips or chopped)

1 1/2 cups (3 sticks or 345g) unsalted butter

8 oz. cream cheese, room temperature

2 cups (250g) confectioners sugar

1/4 cup (30g) unsweetened cocoa powder

4-5 tablespoons brewed hot coffee

 Chocolate cupcake IAB

DIRECTIONS:

Cupcakes

  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  6. Frosting will darken as it sets.
  1. Make sure cupcakes are cool before frosting.

 

source:  iambaker

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Red Velvet Cake Roll

red velvet roll CCB

Red Velvet Cake Roll

Yield: 10-12 servings

INGREDIENTS:

3/4 cup cake flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 tablespoon canola oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 oz red food coloring
pinch of vanilla powder (or 1 teaspoon vanilla extract)

For the cream cheese filling:
8 oz. cream cheese, room temperature
1/4 cup (4 tablespoons) unsalted butter, room temperature
2-3 cups confectioners powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)

 

DIRECTIONS:

Preheat oven to 350 degrees F. Spray a 10×15 inch jelly roll pan with nonstick cooking spray, line with wax paper, then generously spray again. On a flat surface, lay down a thin, clean kitchen towel and sprinkle with powdered sugar; set aside.

In a medium sized bowl, sift together cake flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, using an electric hand mixer, beat eggs on medium speed for 2-3 minutes until frothy and pale yellow in color. Add sugar and oil beat until well- combined. Beat in buttermilk, vinegar, red food coloring, and vanilla.

Reduce hand mixer speed to low and slowly beat in dry ingredients until just combined.

Pour batter into prepared pan and spread evenly to the edges. Bake for 12-15 minutes, or until cake springs back when lightly touched in the center.

Upon removal from the oven, immediately run a knife around the edges of the pan to loosen the cake. Swiftly invert the cake onto the kitchen towel that has been sprinkled with powdered sugar. Gently peel off the wax paper and discard. Then, starting at the short end, slowly roll up the cake and the towel together. Set aside on a wire rack to cool.

In the meantime, prepare the cream cheese filling. In a medium sized bowl, using an electric hand mixer, beat together cream cheese and butter until smooth and well-combined. Beat in powdered sugar until well incorporated.

Once cake roll is completely cooled, carefully unroll. Evenly spread cream cheese filling over the surface of the roll. Then, roll the cake up again, cover with plastic wrap and refrigerate for at least one hour before serving.

 

source:  culinarycouture

Cinnamon Roll Blondie Bites

cinnamon roll blondie bites SPS2

Cinnamon Roll Blondie Bites

Yields:  18-20 pcs (using mini muffin pans)

Prep time: 20 mins
Baking time: 10min

Total Cooking Time:  30 mins

INGREDIENTS:

½ cup unsalted butter {113g}

⅔ cup packed brown sugar {146g}

1 large egg

1 tsp vanilla extract

1 cup all purpose flour {125g}

½ tsp salt

Cinnamon Sugar

¼ cup brown sugar

½ tsp cinnamon

Cream Cheese Frosting

4 oz cream cheese, at room temperature {mine was low fat}

2 tbsp butter, at room temperature {28g}

¼ tsp vanilla extract

1 cup icing sugar

cinnamon roll blondie bites SPS

DIRECTIONS:

  1. Pre-heat oven to 375°F. Spray two 12-count mini muffin pans with oil to grease, rub cavities with a paper towel to thoroughly spread oil, and set aside.
  2. Melt butter over medium heat, then transfer to a large bowl. Add the brown sugar and mix until no lumps remain.
  3. If mixture is still hot, allow to cool for a few minutes before mixing in the egg and vanilla.
  4. Add the flour and salt, and mix until smooth and no flour remains.
  5. Spoon about ½ tbsp of batter into each cavity of the mini muffin pan. Be sure not to fill more than ½ -2/3 of the way full.
  6. Sprinkle with cinnamon sugar mixture {~1/4 tsp per mini blondie}
  7. Bake for 8-10 minutes, sides will be golden brown and a toothpick will come out clean. Allow to cool completely in the pan. To remove from the pan, use a knife to loosen edges, they should then pop right out. Allow to cool completely before frosting.
cream cheese frosting
  1. Cream together cream cheese and butter for two minutes until completely smooth. Beat in the vanilla, then the icing sugar. Taste and decide if you’d like to add more sugar.
  2. Spread evenly over tops of cooled mini blondies. Sprinkle with additional cinnamon if desired.
Notes
Blondies will keep in an airtight container for 3-4 days, unfrosted. Frosting will keep in the refrigerator for 5-7 days.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

31

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield:  12 cupcakes

INGREDIENTS:

1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

For the cinnamon cream cheese frosting

12 tablespoons unsalted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

3 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

9 mellowcreme pumpkins candy, for garnish

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.

source:  damndelicious

Pumpkin Lava Cupcakes

10

Pumpkin Lava Cupcakes with Nutella Frosting

Yield: 16 pcs

INGREDIENTS:

Ingredients
  • 220g self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 225g caster sugar
  • 335g pumpkin puree
  • 160ml milk
For the Nutella Sauce
  • 280g Nutella
  • 60ml milk
For the Nutella Frosting
  • 170g cream cheese, softened
  • 85g unsalted butter, softened
  • 95g icing sugar
  • 140g Nutella
  • 1 teaspoon vanilla extract
  • Sprinkles (optional)
 10a
DIRECTIONS:
  1. Preheat the oven to 350F/176C. Line a 12-cup muffin tin with cupcake cases, and set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Using a hand or stand mixer, mix together the sugar and pumpkin puree until smooth. Alternating, beat in the dry ingredients, and milk on low speed, starting and ending with dry ingredients.
  4. Divide batter between the cupcake cases, filling ¾ full. Bake for 15 – 18 minutes, or until a toothpick inserted in the centre comes out clean. Let cool in the pan for about 5 minutes, or until cool enough to handle, then transfer to a wire rack to cool completely before filling and frosting.
For the Nutella Sauce
  1. To make a hole in the cupcake, use a pairing knife to make a deep circular (1-inch in diameter) cut in the centre of the cupcake. Make sure you only cut about halfway through the cupcake. Using the tip of the knife, lift the cut piece of cake and remove it completely. Cut off the bottom half of the cut piece of cake, set it aside, or eat it. Set aside the top half of the cake piece, which will be used to cover the cupcake after filling them.
  2. In a medium bowl, whisk together the Nutella and milk until completely smooth.
  3. Using a small spoon or a piping bag, pour the Nutella sauce into each cupcake, filling almost to the top. Use the set-aside piece of cake to cover the tops of the cupcakes, where they have been filled.
For the Nutella Frosting
  1. Using a hand or stand mixer, beat together the cream cheese and butter until smooth. Add the icing sugar, Nutella and vanilla, then mix until smooth and creamy. Transfer to a piping bag with a decorating dip and frost the cupcakes. Decorate with sprinkles if desired.

source :  marshasbakingaddiction

Pumpkin Cupcakes with Cream Cheese Frosting

 pumpkin cupcake SS

Pumpkin Cupcakes with Cream Cheese Frosting

 Yields:  24 pcs

Prep Time : 10 mins

Baking temp: 350°F

Cooking time: 20 mins

Total time: 30 mins

INGREDIENTS:

Cupcakes:

1 package spice cake mix

1 (15 ounce) can pure pumpkin

⅓ cup water

⅓ cup vegetable oil

3 eggs

Frosting:

1 (8 ounce) package cream cheese, softened to room temperature

¼ cup butter

2 teaspoons vanilla extract

2 Tablespoons sour cream

6 cups powdered sugar

DIRECTIONS:

Cupcakes:

Preheat oven to 350 degrees F and line a muffin tins with paper liners.

Mix together cake mix, pumpkin, water, oil and eggs until well combined.

Pour batter into prepared cups, filling ⅔ full.

Bake for 18-23 minutes or until an inserted toothpick comes out clean.

Let cool completely.

 

Frosting:

In a large bowl, beat together cream cheese, butter, vanilla and sour cream until fluffy.

Beat in powdered sugar until smooth.

source :  sixsistersstuff

Spiced Pumpkin Cupcakes

spiced pumpkin cupcakes mcCormick

Spiced Pumpkin Cupcakes

 

Yields:  24pcs

Prep time: 15 mins
Baking time: 20 min

INGREDIENTS

Spiced Pumpkin Cupcakes

1 package (2-layer size) yellow cake mix or your favorite yellow cake/cupcake recipes ( see recipes here and here)

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 teaspoons McCormick® Cinnamon, Ground

1 teaspoon McCormick® Cloves, Ground

1 teaspoon McCormick® Pure Vanilla Extract

Spiced Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 teaspoon McCormick® Pure Vanilla Extract

1/4 teaspoon McCormick® Cloves, Ground

1 box (16 ounces) confectioners’ sugar

 

DIRECTIONS: 

  • Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.
  • Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.
  • For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with Frosting.

source:  mccormick

Caramel Pecan Carrot Cake

30

Caramel Pecan Carrot Cake

Yield : 9″ pie

INGREDIENTS:

Carrot Cake:
  • ½ cup butter, softened
  • 2½ cups granulated sugar
  • 5 eggs
  • ¾ cup Musselman’s Apple Butter
  • ¼ cup vegetable oil
  • ½ cup sour cream
  • 3½ cups flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1 tsp nutmeg
  • 3 cups grated carrots (about 5 medium carrots)
  • ½ cup caramel ice cream topping
  • 1½ cups chopped pecans
Frosting:
  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup Musselman’s Apple Butter
  • 2 tsp vanilla extract
  • 16 oz container whipped topping, thawed (or use 6½ cups whipped cream)
 30a

DIRECTIONS:

 

Carrot Cake:
  1. Preheat oven to 325 degrees.
  2. Grease and flour three 9 inch cake pans. Line the bottom with a circle of parchment paper. Set aside.
  3. Cream together butter and sugar.
  4. Beat in eggs, one at a time.
  5. In a small bowl, combine apple butter, vegetable oil and sour cream.
  6. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  7. Alternately add the apple butter mix and the dry ingredients to creamed butter and sugar. Mix well.
  8. Stir in the grated carrots.
  9. Divide the batter between the three prepared 9 inch cake pans.
  10. Bake at 325 degrees for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  11. Allow the cakes to cool for 30 minutes in the pans, on a wire rack.
  12. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.
  13. Once cool, use a serrated knife to cut off the rounded tops.
  14. Spread about 2½ cups of frosting (recipe below) on the bottom layer of the cake. Add the middle and top layers, frosting each with about 2½ cups of the frosting.
  15. Pour caramel ice cream topping around edges of the top layer, allowing it to drizzle down the sides.
  16. Sprinkle the chopped pecans over the top of the cake.
Frosting:
  1. Beat the cream cheese until smooth.
  2. Mix in the powdered sugar.
  3. Beat in the apple butter and vanilla.
  4. Gently stir in the whipped topping.

source : thegunnysack

Hummingbird Cake

6

Hummingbird Cake

Yield : 3 layer cake (9″)

INGREDIENTS:

 

For the Cake:
2 (8-ounce) cans crushed pineapple in juice
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
3 eggs
1 cup vegetable oil
4 very ripe large bananas, peeled and mashed (about 2 cups)
1½ cup pecans, toasted and chopped
2 teaspoons vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
5 cups powdered sugar
2½ teaspoons vanilla extract
½ teaspoon salt
1¼ pounds cream cheese, chilled and cut into 20 pieces
½ cup pecans, toasted and chopped

Directions:

1. Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.

2. Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.

5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.

6. Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

7. Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.

source: browneyedbaker

 

 

Carrot Cake Pie

13a

Carrot Cake Pie

Yields: 0ne 9″ pie

INGREDIENTS:

For the Pie

  • 1 premade pie crust (or your favorite recipe)
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ginger
  • 1/4 cup melted butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup shredded carrots

For the Frosting

  • 3 ounces cream cheese
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1/2 cup cold heavy whipping cream

13

Directions:

  1. Preheat oven to 350°F.
  2. Line a 9” pie plate with the crust, crimping the edges. Refrigerate until ready to fill.
  3. Combine flour, baking powder, baking soda, salt, cinnamon, and ginger in a medium bowl.
  4. Cream together butter and sugar with a mixer. Stir in egg and vanilla until just combined.
  5. Stir dry ingredients into wet until just combined. Fold in carrots.
  6. Pour into prepared pie crust. Bake 25-30 minutes until the top is set and a toothpick comes out with only crumbs clinging to it. (If your crust starts to get too dark, cover it with strips of aluminum foil.) Let cool before frosting.
  7. To make the frosting: In a large bowl, beat cream cheese and 1 tablespoon butter with a mixer until creamy. Stir in vanilla. Add powdered sugar and beat slowly until combined. In a separate bowl or stand mixer, beat heavy whipping cream until stiff peaks form (make whipped cream). Fold gently into the cream cheese frosting mixture. Use a 1M tip to pipe the frosting around the pie, or just spread it all over the top.
  8. Store in the refrigerator for up to 3 days.

source : crazyforcrust