Red Velvet Cheesecake Cupcakes from KatiesCucina.com

I’ve always had a soft spot for cheesecake. I can thank my mother for this, she introduced me to cheesecake at a very young age. Growing up she would make cheesecake cupcakes on special occasions like birthdays and holidays. I would always request cheesecake cupcakes over regular cake every birthday, and when we were deciding on holiday menus cheesecake was a must in the dessert categorie. You could have 10 pies–I still wanted a cheesecake!

I’ve craved cheesecake bad a few times during my pregnancy, but I was always too tired to make it and wait 2 hours for it to bake and cool–so I would splurge on store-bought cheesecake. Most people would not go this route, but since I’ve tested just about all the store-bought cheesecakes out on the market, I can tell you which ones to go for and which ones to avoid. I prefer my local grocery store bakery cheesecake if I can’t get an expensive slice of Cheesecake Factory cheesecake!

Red Velvet Cheesecake Cupcakes from KatiesCucina.com

We had my baby shower last month (almost a month ago which is mind blowing). While planning the menu (we catered Chipotle and it was amazing) I decided I wanted a dessert bar. No cake… just cupcakes, cookies, chocolates, and of course cheesecake cupcakes. We didn’t have red velvet cheesecake cupcakes, just the traditional (which was fine in my book).

As Valentine’s day approaches I find myself always craving/wanting red velvet products. Not sure why that is… but it is. So I decided to alter my mom’s recipe and make a red velvet version. I also have a little hidden treat in these cheesecake cupcakes that you can’t see… I carefully twisted an oreo and put half of one on the bottom of each cupcake liner before filling the liners with cheesecake batter. It gives a nice little crust and everyone who ate one enjoyed the treat! Oh and just so you know these taste way better than the photos depict–they were not cooperating with me the other day when I went to photograph them.

Katie Original Recipe

Red Velvet Cheesecake Cupcakes

Prep Time: 1 hour, 10 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 35 minutes

Yield: 20

Red Velvet Cheesecake Cupcakes

Ingredients

  • 2 8oz packages of cream cheese, room temperature
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring
  • 3 eggs
  • 10 oreos divided
  • Whipped Cream
  • Mini chocolate chips

Directions

  1. Preheat the oven to 350 degrees.
  2. In a stand mixer, begin to mix cream cheese until whipped (about 1 minute). Then add in the granulated sugar and cocoa powder. Mix on medium speed for 1 minute. Scrape down the bowl, and then mix for an additional 30 seconds. Add the vanilla extract and red food coloring. Mix on low for 10-20 seconds.
  3. Add each egg individually to the batter. Mix for 3 mintues on medium speed until well incorporated (scrape down the bowl a few times).
  4. Using cupcake tins, line with cupcake wrappers. Place half an oreo cookie in each cupcake wrapper (filling side up). Using a large cookie scoop, scoop batter into the cupcake wrappers.
  5. Bake at 350 degrees Fahrenheit for 25 minutes. Remove from the oven. Let them cool in pan for 10 minutes, then transfer to a wire rack to cool for 50 additional minutes. Refrigerate in an airtight container for up to 5 days. Before serving top with whipped cream and mini chocolate chips.
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White Cupcakes

This year I’ve been trying to find more basic, go-to cupcake recipes. While searching the internet for a white cupcake recipe I found this recipe on the Beantown Baker’s blog. I’ve made a few recipes from her and she never seems to fail me, so I figured I would give this one a try. I’m not going to lie–my hopes were set high on this one, and because of that I was nervous that I would be let down… not so much.

 These cupcakes are amazing, and just as Beantown Baker proclaimed that this is her new go-to recipe this is now my go-to white cupcake recipe as well! They are light, fluffy, and moist. Three key characteristics I look for when I’m baking a cupcake. The only downfall to these cupcakes is that you need 6 egg whites. If you want to be “thrifty” bake a recipe right after separating your yolks from your whites, and you’ll have no waste in the process. I attempted to do that (both time) I made these cupcakes, and failed. So essentially I wasted a dozen yolks. I guess there’s worse things in life I could have done. When your planning you’re baking for this holiday season do not count these cupcakes out. They are amazing, and your neighbors and family members will be begging for more! 

Source: Beantown Baker via The Way the Cookie Crumbles
Prep Time: 15 minutes
Cook Time: 15-17 minutes
Servings: 24


Ingredients: 
2- 1/4 cups cake flour
1 cup + 2 tablespoons whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 1/2 cups + 2 tablespoons granulated sugar
4 tsp baking powder
1 tsp table salt
12 Tbsp unsalted butter, softened but still cool

Directions:
1. Set oven rack to the middle of your oven. Pre-heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Next, using your electric mixer at low speed; mix cake flour, sugar, baking powder, and salt. Add butter; continue beating at slow speed until mixture resembles moist crumbs, (with no powdery streaks remaining).

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.

5. Divide batter evenly into prepared pans. Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.

6. Always cool completely prior to frosting. *I used my vanilla buttercream frosting recipe to top cupcakes. Any frosting recipe can be used! 


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This past weekend my husband and I hosted our 4th annual Halloween Open House party. I wanted to make decorative cupcakes and since our theme this year was Mad Scientist Laboratory I was trying to find a cupcake that wasn’t too time consuming, but could go along with the theme. I figured little monsters would work. Although, if you own the book What’s New Cupcake you’ll see so many other amazing decorative cupcakes. I really wanted to make the rats, but I had so many other things to do that the rats would have to be made another year. A dozen of these little monsters took me about an hour to decorate. That does not include baking time for the cupcakes. 

 I used cupcake wrappers I already had on hand and based my frosting colors off the cupcake wrappers. I also made red string monsters which aren’t shown in any of my photos. The actual cupcake flavor is a basic white cake *recipe to come soon, and my basic vanilla buttercream. I know the authors of What’s New Cupcake suggest you use the boxed goods, but I couldn’t bring myself down to that level.  
These were surprisingly very easy to make. I did skip the last steps of placing white icing and applying the brown M&M’s as pupils to the dum-dum pops. I figured everyone got the idea with how they looked as pictured! 


You can watch this video from Karen Tack and Alan Richardson of What’s New Cupcake to learn how to make your very own string monster cupcakes and the “furballs” version, too!

Do you think you’ll try to recreate these little creatures for Halloween this year? 

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Happy Cinco De Mayo! 


What better way to celebrate Cinco de Mayo then with tequila infused cupcakes! Actually, unless you are soaking the cupcakes in tequila you won’t really taste the tequila. But they are a bundle of limey-goodness! It’s like key lime pie in the cake form. I ended up creating my own frosting recipe for this cupcake after an epic fail. I attempted to make the frosting listed on Annie’s blog… the eggs and such. No bueno! I’ve tried making an egg-based frosting before and failed miserably, and once again, fail! I then decided to make my own frosting using the normal butter cream recipe I’ve come to memorize, and it turned out wonderfully! 


Cake Source: Annie’s Eats adapted from Confections of a Foodie Bride, who adapted it from Martha Stewart
Frosting Source: Katie Original
Prep: 15 minutes
Cook: 20-24 minutes
Serves: 24

Ingredients for the Cupcakes:
3 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
3 limes, zested and juiced
1/2 tsp vanilla extract
1 cup buttermilk

Ingredients for the Frosting: 
2 sticks of butter
1-2 cups of confectioners sugar
1 tsp of vanilla extract
1 tbsp lime juice
1/4 cup tequila


Directions: 

1. To make the cupcakes, preheat the oven to 325? F.  Line two cupcake pans with paper liners.  In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.  Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  Beat in the lime zest, lime juice and vanilla.  With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.


2. Divide the batter between the prepared cupcake liners, filling each about ¾ full.  Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.  If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.


3. To make the frosting, combine the sugar and butter in a stand mixer fitted with a whisk attachment. Start mixing on low and as the sugar combines with the butter gradually increase the speed. Once the butter and sugar are light and fluffy on medium-low add vanilla extract, lime juice, and tequila. Mix until liquids have fully incorporated into butter mixture. *At this point taste the frosting and see if you want to add anything else. If you like the taste, place into piping bag and refrigerate for 15 minutes to chill the frosting  


4. Frost the cooled cupcakes and garnish with lime zest and lime slices. 


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First off, Happy Birthday to me! 

For those of you who were following last year you will remember that my co-workers transformed my cube into a kitchen, and made recipes from my blog for lunch that day. It was awesome! I usually make tons of plans for my birthday and make it into a week-long celebration. Not this year. My husband has been working a non-traditional schedule for the past few weeks, and unfortunately he has to work tonight, so no going out with him. My parents work the evenings too, and most of my friends have kids, so going out after work isn’t going to happen. What will happen is attending the Food Blog Forum Seminar Friday night and Saturday day and night! I’m super excited about that, but I’m just “down in the dumps” about my birthday this year, and the lack of celebrating. It’s definitely not because I’m getting older–that part I don’t mind (yet)! So, I leave you with this amazingly awesome cupcake recipe in honor of my birthday! 
Once again my go-to cupcake gal, Annie, did not let me down. I, like Annie, make cupcakes for my co-workers birthdays. These were by-far the sweetest cupcakes I’ve ever made. The frosting and chocolate cupcake complimented the caramel/Snickers filling well, and the added chunks of chopped Snickers were a nice touch to the top. 

Whenever I make “stuffed” cupcakes I use a mellon baller to scoop out the middle. I find it works best and is quicker than cutting a cone on each individual cupcake. Make sure you read the directions carefully and make your caramel way in advance to making the inside filling. Unfortunately, my filling kind of melted together because my caramel was still a bit warm. 

Making the caramel wasn’t all that difficult, either. But it was waiting for it to cool which was the difficult part. If I would have planned more in advance I would have made the caramel a day before. 



Prep: 25 minutes
Cook: 20 minutes
Serves: 24

Ingredients for the Cupcakes: 

  • 1/2 cup Dutch-Process Powder
  • 1/2 cup hot water
  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp coarse salt
  • 16 tbsp unsalted butter
  • 1-1/2  cups sugar
  • 2 large eggs plus 1 egg yolk
  • 1-3/4 tsp vanilla extract
  • 2/3 cups sour cream, at room temperature

Ingredients for the Caramel Sauce: 

  • 8 tbsp unsalted butter, cut into pieces
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 tsp vanilla extract
  • pinch of salt

Ingredients for the Filling: 

  • 24 fun-size Snickers bars, chopped

Ingredients for the Frosting: 

  • 16 tbsp unsalted butter, at room temperature
  • 1lb. confectioners’ sugar
  • 1-1/2 tsp vanilla extract
  • 1/3 cup caramel sauce
  • pinch of coarse salt
  • 2 tbsp heavy cream


Directions:

1. To make the cupcakes, preheat the oven to 350? F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2. In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
3. Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat.  Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit.  It will look and smell like it’s on the verge of burning.  Remove from the heat and add the heavy cream.  Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt.  Let cool.  (This can be stored in the refrigerator for up to 2 weeks.)
5. To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife or mellon baller. To make the filling, combine the chopped Snickers bars in a bowl with 1/3-½ cup of the caramel sauce, and mix to coat. Drop a spoonful of the filling mixture into each cupcake.

6. To make the frosting, add the butter to the bowl of an electric mixer.  Beat on medium-high speed 1 minute until smooth.  Blend in the confectioners’ sugar until smooth, 1-2 minutes.  Mix in the vanilla, caramel sauce and salt until incorporated.  (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.)  Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.
7. Transfer the frosting to a pastry bag fitted with a decorative tip.  Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.


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My husband and a coworkers husband brewed beer back in November, and in late December we had a preview tasting of the brew’s. They brewed an oatmeal stout and a pale ale. The following month we had a beer tasting with a few friends, and I was asked to bring a dessert. I racked my brain trying to figure out a unique way to incorporate one of the beers into my dessert. That’s when I remember that Annie had made a cupcake that contained Guinness. Since Guinness is a form of a stout I figured I could easily substitute that for our home brewed Oatmeal stout! I’m not going to lie–I’m not a fan of Bailey’s and since I knew there would be a few children at this beer tasting who would also want to indulge in cupcakes I made mini Chocolate Oatmeal Stout cupcakes with a cream cheese frosting. 
I mean, come on, who can’t resist a chocolate cupcake with cream cheese frosting? I know I can’t! I used this cream cheese frosting recipe for the mini cupcakes. After quite a bit of beer test tasting then followed by cupcake taste testing the vote was split. Those who LOVE Bailey’s LOVED the large cupcakes stuffed with a Bailey’s Chocolate Ganache and topped with a Bailey’s Irish Cream butter cream frosting. Those who just love chocolate and cream cheese LOVED the mini cupcakes. In the end we just about polished off all the large cupcakes and most of the mini’s. I made a dozen large Oatmeal Stout w/ Bailey’s Irish Cream cupcakes and I made easily 2-3 dozen of the mini’s! ON a baking note: Make sure you spray your pans very well with cooking spray, because the cake batter stuck to the pan. That or don’t over fill your cupcakes! You can even read a little more about the beer tasting at my friend, The Beer Guerrilla’s blog! 

Prep: 15 minutes
Cook: 20 minutes
Serves: 24 cupcakes

Ingredients: 

For the Guinness chocolate cupcakes:

  • 1 cup stout (Oatmeal or Guinness)
  • 16 tbsp. unsalted butter
  • ¾ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1½ tsp. baking soda
  • ¾ tsp. salt
  • 2 large eggs
  • 2/3 cup sour cream

For the Bailey’s ganache filling:

  • 8 oz. bittersweet chocolate, finely chopped
  • 2/3 cup heavy cream
  • 2 tbsp. butter, at room temperature
  • 2 tsp. Bailey’s Irish cream

For the Bailey’s buttercream frosting:

  • 8 tbsp. unsalted butter, at room temperature
  • 3-4 cups confectioners’ sugar, sifted
  • 4-8 tbsp. Bailey’s Irish cream


Directions: 

1. To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.
2. In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
3. To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds).  Add the butter and Bailey’s and stir until combined.
4. Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.
5. To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.


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I made these last month for a co-workers birthday. I had printed out the recipe month’s prior and had been itching to make these. This was my first ever baked-from-scratch chocolate cupcake. I thought they came out great. These are a dense cupcake and if you don’t like milk– you will want milk after finishing one of these bad boys! A little labor intensive, but totally worth the time! 
Prep: 25 minutes
Cook: 18-22 minutes

Serves: 24

Ingredients for the filling: 

  • 1 cup confectioners’ sugar
  • ¾ cup creamy peanut butter
  • 4 tbsp. unsalted butter, at room temperature
  • ½ tsp. vanilla extract
Ingredients for the cake: 

  • 1 2/3 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 2 tbsp. milk
  • 1 tsp. vanilla extract
  • 8 tbsp. unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs

Ingredients for the frosting: 

  • 8 oz. cream cheese, at room temperature
  • 4 tbsp. unsalted butter, softened
  • ½ cup creamy peanut butter
  • 3¼ cups confectioners’ sugar
  • 1 cup frozen whipped topping, thawed

Directions: 


1. Preheat the oven to 350° F.  Line two cupcake pans with paper liners.

To make the filling, combine the confectioners’ sugar, peanut butter, butter and vanilla extract in a bowl.  Beat with an electric mixer on medium speed until well combined.  Roll the mixture into 1-inch balls (at least 24) and set aside on a baking sheet.
2. To make the cake batter, combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed.  With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.
3. Spoon a tablespoon or two of batter into the bottom of each cupcake liner.  Place a ball of the peanut butter filling in each cupcake well and top with the remaining batter so that all the cups are filled.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
4. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.


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I stumbled across the blog, Inside BruCrew Life and found what I felt would be an awesome and easy recipe for Pumpkin Oreo Cheesecakes. Some would question why I would even choose to bake a recipe that I might not be interested in. Let’s face it… not a fan of oreo’s OR pumpkin. But I wanted to give this a try for not only my friends and family at our Tombstone Pizza Party, but also for my followers! I have to keep a diversified recipe index or I know you guys will get bored! Well I’m so glad I choose to bake this recipe not only did everyone love this… I LOVED IT! Yes, the nay-saying oreo hating cook; LOVED IT! Although I had whipped cream already in my fridge in a can I wanted to make my own (because I had heavy cream on hand too)! Below you’ll find a super easy recipe on how to make your whipped cream as well! 



Prep: 5 minutes

Cook: 22 minutes

Serves: 24

Ingredients:

  • 2-8 oz pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 2 eggs
  • 2 tbsp. sour cream
  • 1 tsp. vanilla
  • 1/2 c. canned pumpkin
  • 48 oreos + a few for crumbling
  • whipped cream

Directions: 


1. Preheat oven to 350. 

2. Place cupcake liners in a muffin pan. Beat the cream cheese until creamy. Add the sugar and cream again. Add the eggs one at a time beating after each one. Add the rest of the ingredients and beat again.
3. Place one whole oreo in the bottom of the cupcake liners and fill up the liner 3/4 full with the cheesecake batter. Push another whole oreo into the top of the batter. 
4. Bake for 20-22 minutes. Cool in pan for 15-20 min before removing and placing on a wire rack to finish cooling. Keep refrigerated. Top with whipped cream and oreo sprinkles before serving.

Now for the whipped cream…


Ingredients for the whipped cream:

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar, sifted



Directions: 


1. Using a large mixer add 2 cups of heavy cream and 1/2 cup of sifted powdered sugar. Beat on medium for 30 seconds until you notice that it’s not really liquid any more. Then beat on high for 2-3 minutes until peaks begin to form. Refrigerate and store for up to 1 week. 


Linked to: sugar bananas


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Well, this would be the second time I’ve posted about red velvet cupcakes. The first time I posted it I warned that it wasn’t the best recipe, but I felt the need to still post it. Everyone beyond loved this recipe… except, my husband! I think he think’s he is the world food critic for red velvet cupcakes! 
I figured this recipe would be THE recipe since it came from the fabulous Annie Eats, and in my mind and the mind of all my party-goers it is (excluding my husband who still thinks I should search for THE recipe)! 


Prep: 10 minutes
Cook: 20 minutes

Serves: 24

Ingredients:

FOr the cake: 

  • 2½ cups cake flour1½ cups sugar
  • 1 tsp. baking soda
  • 1 tbsp. cocoa powder
  • 1 tsp. salt
  • 2 large eggs
  • 1½ cups vegetable oil
  • 1 cup buttermilk
  • 2 tbsp. (1 oz.) liquid red food coloring
  • 1 tsp. vanilla extract
  • 1 tsp. distilled white vinegar
FOr the frosting: 

  • 8 oz. cream cheese
  • 5 tbsp. unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 1 cups confectioners’ sugar, sifted*

Directions: 


1. Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

2. Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar *(Annie calls for 2-1/2 cups of sugar. I only put in 1 cup and it tasted awesome) until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

To make the ghost or “scream” cupcakes all you will need is Black Wilton Decorating Gel. Simply squeeze 2 dots for the eyes and then make an oval! It’s that easy! 

To make the “brain” cupcakes. Pipe to straight lines down the middle of the cupcake, then pipe a squiggly line on each side! That’s it! 

To make the spider web cupcakes; make one small circle in the middle and then a larger circle. Take a toothpick in the center of the cupcake and drag it to the end. You’ll notice that you will start to see a spider web!!! If you have any spare spider rings put them on top! It’s an extra treat at the end of a great cupcake! 


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Anytime I know I need (or want) to make cupcakes I turn to the fabulous Annie’s blog; Annie Eats. Her cupcake recipes are by far the best I’ve ever had. I’ve blogged about her amazing Chocolate Chip Cookie Dough cupcakes and her Apple Pie cupcakes. Now, I have yet another amazing cupcake to write about! As soon as we received the invitation to our friends 30th surprise party I immediately volunteered for cupcakes. I knew that these would be a crowd pleaser, and as always, I  was correct!!! Although I’m not a big fan of oreo’s (gasp, I know–I’ve never had a love affair with this cookie like most American’s do) I was pleased with how they turned out. As one guest proclaimed “this is the most amazing cupcake I’ve ever had“. I on the other hand would much rather chow down on some chocolate chip cookie dough cupcakes. So as I handed off my half oreo to a friend sitting next to me I tried to enjoy the cupcake as a whole, and not think about the oreo’s. I was very pleased with the actual cake portion and the frosting tasted just like the middle of an oreo *sans one cup of sugar (way too sweet in my opinion). I hope you’ll bake these up the next time you have a special event in your life. Lastly, to my friend… Happy 30th Birthday!

Source: Annie Eats
Cookies and Cream Cupcakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 24 Oreo halves, with cream filling attached
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1⅔ cup sugar
  • 3 large egg whites, at room temperature
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies, coarsely chopped
  • 8 oz. cream cheese, room temperature
  • 6 tbsp unsalted butter, room temperature
  • 1 tbsp vanilla extract
  • 4 cups confectioners' sugar, sifted (I only used 3 cups and it was plenty sweet)
  • 2 tbsp heavy cream
  • Oreo cookie crumbs (for garnish)
  • 24 oreo cookies, halved (for garnish)
Instructions
  1. Preheat the oven to 350 F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
  2. Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
  3. To make the frosting, combine the cream cheese and 6 tablespoons of butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in 1 tablespoon vanilla extract. Beat in 3-4 cups of confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the 2 tablespoons heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.
  4. Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

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