Peppermint Chocolate Cupcakes

Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

I'm kind of weird about peppermint. It doesn't sound good to me, then I take a bite of something minty and I can't stop eating it. When I thought about what kind of Christmas cupcake to make, I wasn't so sure peppermint would be the best flavor, but it's so festive (am I right?) that I couldn't resist. Let me tell you this: BEST decision I've made all week. Maybe it's the chocolate, or maybe it's the buttercream...I dunno..but I really liked how these turned out. I think you will, too.

Peppermint Chocolate Cupcakes

Cupcake Ingredients:
1 egg
2/3 c. vegetable oil
1 tsp. vanilla
1 c. buttermilk
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa (use the dark version, if preferred)
1 tsp. salt
1 tbsp. baking soda
1 c. hot coffee

Frosting Ingredients:

4 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened 
1 cup white sugar 
1 teaspoon peppermint extract

red food coloring

crushed candy canes or peppermint baking bits for garnish

Preheat oven to 350 degrees F. Line muffin pans with paper liners (about 30).

Combine egg, oil, vanilla and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Batter will be thin. 

Fill the muffin cups about 2/3 full. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely.

For buttercream, whisk the flour and the milk in a small saucepan until smooth. Place over medium heat and cook until thick and bubbly, whisking the entire time. Place thickened mixture in a small bowl and cover with plastic wrap and cool to room temperature (or chill until ready to use).

In the bowl of a stand mixer, combine the butter and the sugar. Beat at high speed for several minutes, scraping the sides of the bowl occasionally. Add the cooled flour mixture and the peppermint extract. Continue to beat until the mixture is fluffy and smooth. Add a few drops of red food coloring until the color is to your liking (I went with hot pink). Fit a pastry bag with a star tip and fill with the frosting. Pipe the buttercream on each cupcake; garnish with crushed candy canes or peppermint baking bits.

I tried to do the two-toned frosting thing and eventually gave up. It looks just as pretty with one color, no?

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

Ginger Bears by Cravings of a Lunatic

Santa’s Favorite Holiday Bark by The Weekend Gourmet

Gingerbread Linzer Cookies by Chocolate Moosey

Gingerbread Bread Pudding with Salted Caramel Sauce by See Aimee Cook

Bourbon Barrels by The Girl In The Little Red Kitchen

Toasted Almond Shortbread by The Messy Baker

Midori Melon Cupcakes by Ninja Baking

Cranberry Pistachio Biscotti by Noshing With The Nolands

Wine Poached Pear and Almond Rugelach by The Little Ferraro Kitchen

Bebinca - Layered Goan Cake by Masala Herb

Artichoke Dip Tarts by Food Lust People Love

Layered Chocolate Peanut Butter Fudge by That Skinny Chick Can Bake

Peanut Brittle by Frugal Antics of a Harried Homemaker

Peppermint Chocolate Cupcakes by The Dutch Baker's Daughter

Chocolate Dipped Baked Potato Chips by Dizzy Busy and Hungry

Chocolate Hazelnut Cupcakes with Nutella Frosting by Rants From My Crazy Kitchen

Chocolate Chip Collapsidies by Try Anything Once Culinary

Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs! To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!


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***Disclaimer: This giveaway is being provided by Freund Container  Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Sweet Pea Cupcakes with Carrot Cream Cheese Frosting

It's hard to believe that today was the first day of Spring....we actually had a below zero windchill going on in my neck of the woods. Luckily, it doesn't have to be dreary in the kitchen. How about some brightly colored cupcakes to lighten things up?

The third Thursday of each month happens to be an Improv reveal day. Improv is a blogger challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. This month the flavors to work with are Peas and Carrots. Very Springlike, no?

I have to admit to being a little preoccupied with things other than cooking or baking this month, so when Kristen offered up the idea to use baby food--jars of pureed peas and carrots--I latched on to the idea. This has to be one of the quickest ideas I've come up with yet for our Improv challenge...and I feel a bit lazy with my ingredients. Honestly, though, once in a while there comes a need to use convenience foods...as long as they are doctored up a little.

Oh my gosh..it's been way too long since I bought these little jars...

Sweet Pea Cupcakes with Carrot-Cream Cheese Frosting

Ingredients:

1 box lemon flavored cake mix
1 jar (1/2 cup) pureed peas (baby food)
3 eggs
1 cup buttermilk
1 tablespoon grated orange or lemon peel

Frosting:

4 oz cream cheese, softened
2 tablespoons butter, softened
3 tablespoons pureed carrots (baby food)
1 tablespoon grated orange or lemon peel
1 teaspoon vanilla
2 2 1/2 cups powdered sugar

Preheat oven to 350 degrees F.; line a 24 cup muffin tin with liners.

In a large bowl, blend the cake mix, peas, eggs, buttermilk, and orange peel together until smooth, about 2 minutes. Divide the batter among the 24 cupcake liners and bake for 15-18 minutes, or until the tops spring back when lightly touched.

For the frosting, beat the cream cheese, butter, carrots, vanilla, and orange peel together until smooth. Add enough of the powdered sugar to reach the consistency you like. Frost the cooled cupcakes. Sprinkle with cute stuff, if desired.

Don't do what I did and dump the entire jar of carrots in the bowl...duh! I ended up with way too much frosting, and it was so thin I ended up dipping the cupcakes in the bowl to frost them!

My thoughts? This was a lemon cupcake...no indication of peas, which is probably a good thing. I like to think that I made a box mix a little healthier by replacing the peas for the oil. The frosting was good, but there wasn't a huge amount of carrot flavor. I don't think 3 tablespoons of pureed carrot negated the fat and calories in the cream cheese, butter, and sugar, however. The consistency of the cupcake was that of a sponge cake and, all in all, I feel it was a success. Of course, I had to test it all out by eating 3 cupcakes in rapid succession.

Please do yourself a favor and check out what everyone else is making with Peas and Carrots!

Peanut Butter Stuffed Dark Chocolate Cupcakes...two ways

If I had to call any one of my recipes my favorite, I would have to say it is the recipe for my Cream-Filled Cupcakes. I remember thinking it up--I just knew it was going to be the perfect answer to an adult version of that childhood treat. I even got the squiggle on the top! Of course, now you can find Cream-Filled Cupcake recipes all over the Internet. It's OK...although I've tweaked the recipe over the years, my version is still my favorite.

A few weeks ago, my daughter had a birthday. Her usual request is for me to make a Banana Fudge Ice Cream Pie, but this year she was more interested in having me make something her boyfriend would like, namely anything with peanut butter and chocolate.  I got to thinking...wouldn't the Cream-Filled Cupcake be good in a peanut butter version? 

I made the first batch of cupcakes much like my original recipe, just replacing some of the butter in the filling with peanut butter. They were good. Very good. But, I made the mistake of not putting enough filling in them. The kids were a tad critical, all the while wiping chocolate off of their lips. I decided to try a different approach with the next batch.

For the second batch, I made a different recipe for the actual cupcake. Unfortunately, I over filled the cups in the cupcake pan....whoa...the tops overflowed just a little....

I managed to get them all out in one piece, but they were a bit wide. Then, when it came time to dip them in the ganache, the tops started coming right off! I ended up using a spatula to get the ganache on top, while leaving the cupcakes in one piece.

I also used a different peanut butter filling, remembering how the kids licked the frosting off of the Peanut Butter and Jelly Cupcakes I made awhile back. This time, I not only filled the cupcake with the frosting, but I topped the chocolate ganache with a dab of it as well. Then I capped it with half of a mini peanut butter cup.

My kitchen was warm, so I refrigerated them to allow the ganache to set.

Which cupcake won the taste test? Frankly, on appearance alone, it was divided. Some liked the traditional look of the squiggle on top, but others preferred the cute little peanut butter cup garnish. They both taste great--my daughter preferred the second version and, indeed, the batch I took to work disappeared quickly. Since the second recipe was significantly different, I will post that one here. To make the first version, simply click on the link for Cream-Filled Cupcakes and replace one stick of butter for 1/2 cup peanut butter in the filling.

Peanut Butter Stuffed Dark Chocolate Cupcakes

Printable Recipe

Cupcake Ingredients:
1 egg
2/3 c. vegetable oil
1 tsp. vanilla
1 c. buttermilk
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa (use the dark version, if preferred)
1 tsp. salt
1 tbsp. baking soda
1 c. hot coffee

Filling Ingredients:
4 tbsp. unsalted butter, softened
4 tbsp. cream cheese, softened
1/2 c. creamy peanut butter
2 c. powdered sugar
1 tbsp. milk

Chocolate Ganache Ingredients:
1 c. semi-sweet chocolate chips
1/2 c. heavy cream


15 dark chocolate mini peanut butter cups, halved, for garnish

Preheat oven to 350 degrees F. Line muffin pans with paper liners (about 30).

Combine egg, oil, vanilla and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Batter will be thin. 

Fill the muffin cups about 2/3 full. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.

For the filling, beat together the butter, cream cheese, and peanut butter in a medium bowl, until smooth. Add the powdered sugar, ½ cup at a time, beating after each addition. Add the milk and beat until creamy.

Fit a pastry bag with a long narrow tip and fill with peanut butter filling. Insert tip about 1/2 inch deep into the top of each cupcake and fill cupcake with frosting. Set aside unused filling.

Place the chocolate chips in a small bowl. Heat the heavy cream over low/med heat until it just starts to simmer. Pour the cream over the chocolate chips and let it sit for 2 minutes. Using a wooden spoon, stir the chocolate chips and the cream until well-blended.

Swirl the top of each cupcake into chocolate glaze, coating the top of each cake. Let the glaze harden for a few minutes (you can chill them, if desired), then, using leftover filling, pipe a swirl of buttercream on top of each cupcake. Garnish each cupcake with 1/2 mini peanut butter cup.

Which one would you choose?

Banana Cupcakes with Peanut Butter Frosting

"The Elvis"

It was a little frustrating for me getting pictures of these cupcakes. Anymore, it is dark when I leave for work, and it is dark when I come home. Of course, I made them after the sun had gone down, so I didn't even attempt a picture until I brought them to work. At work, we have cubicles. And fluorescent lighting. I thought maybe I could get at least one good shot in, so I stuffed my frosting splattered camera in my purse, and I threw a white plate in my lunch bag. Pretty sure my co-workers think I'm weird...but no one said anything. They ate cupcakes for breakfast....

The lighting was a better than at home, but the setting was iffy.

Check out the highlighter in the background.

Finally, I took a couple shots the next day, before I went to work. It was just starting to get light out. Oh well, the cupcakes themselves turned out pretty yummy, so I'll give you the recipe. Next time, I'll get some prettier liners and sprinkle some peanuts over the top. 

Banana Cupcakes with Peanut Butter Frosting

Printable Recipe

1 ½ very ripe bananas, mashed

½ cup sour cream

½ cup unsalted butter, softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups cake flour

2 teaspoons baking soda

½ teaspoon salt

Frosting:

8 oz. cream cheese, softened

½ cup unsalted butter, softened

½ cup creamy peanut butter

2 cups powdered sugar

1-2 tablespoons milk

Preheat oven to 350 degrees F (175 degrees C). Line 2 (12 cup) muffin pans with paper liners.

Combine the mashed bananas and the sour cream in a small bowl; set aside.

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Combine flour, baking soda, and salt. Add to the creamed mixture and mix well. Finally stir in the banana/sour cream mixture. Scoop the batter (I use a cookie scoop) into the prepared liners.

Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely before frosting

For frosting, beat the cream cheese, butter and peanut butter together in a large bowl. Slowly beat in the powdered sugar. Add milk and beat to desired consistency.

It only looks a little dry because I had them in the fridge.  The banana turned a little dark, too...looks like chocolate. They were still good...just let them sit out a little if you refrigerate them.

The cake flour makes these a little lighter, but they are still reminiscent of banana bread. If you like banana bread you will like these. If you like peanut butter, you will like these. If you like bananas with peanut butter, you will love these!

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Red Velvet Cupcakes

I procrastinated for a very long time before breaking down and making red velvet cupcakes. I really didn't get the attraction. Red food coloring? Wth? But, I kept hearing how good they were. Seriously, everytime I brought up the subject, my sister went on and on about how good red velvet cake was. So, today I decided I was going to give it a try.

The very first thing that I had to do was find a good recipe. Naturally, I googled. Holy cow---there are a slew of red velvet cake recipes out there! I found out a few things about the history of the cake, as well. Back in the day, beets used to provide the color. I kind of get that-- like how carrots or zucchini can make baked goods moist. Now, almost all of the recipes use red food coloring. Really, that's the part that gave me some misgivings. A few drops I can understand, but a bottle? Some of those recipes used a 1/4 cup of food coloring! Yikes! I ended up making up my own recipe by picking out the things that sounded good in several recipes:

Red Velvet Cupcakes

Printable Recipe

Ingredients:

2 ½ cups cake flour
1 ½ cups sugar
1 tablespoon unsweetened cocoa
1 teaspoon baking soda
2 eggs
1 cup buttermilk
1 ½ cups vegetable oil
1 teaspoon vinegar
1 teaspoon vanilla
1 teaspoon almond extract
1 oz (1 bottle) red food coloring

Preheat oven to 350 degrees F.; line cupcake pans with liners.

All of the recipes I found used some cocoa powder, but they varied alot....from 1 teaspoon (really?) to 1/2 cup. Most specified a tablespoon or two, so I decided to use just one tablespoon. I was going for the red color.

You can sift it if it makes you feel better. I like to whisk.

Whisk together the flour, sugar, cocoa and soda in a large mixing bowl. Add the eggs, buttermilk and oil and blend well. Stir in the vinegar, vanilla, and almond extract. Add the food coloring, making sure to blend in completely.

Now that is red.

Fill the cupcake liners ¾ full. Bake cupcakes for 15-18 minutes or until the tops spring back when lightly touched.

Frost with buttercream or cream cheese frosting.

I almost decided not to frost them, but I couldn't disappoint. I chose a buttercream frosting this time, but a nice cream cheese frosting is probably classic for a red velvet cake.

The verdict? Yum! Next time I will make them with the cream cheese frosting just to compare.

Chocolate-Pumpkin Cupcakes



Chocolate and pumpkin. Ever since I made that elaborate Amanda's 4-Layer Chocolate Dappled Pumpkin Cake last week (and then again two days ago...heehee), I couldn't stop thinking about how I loved that taste combination. My sister read the recipe and called me immediately to ask if I could change it up to make it easier ("Can't I just add some pumpkin to a cake mix?"....yikes!). So, when a baking opportunity arose last night---a birthday at work---I decided to compromise. The cake part of this recipe is actually pretty much the same as the one for the layer cake. I just made it into cupcakes, omitted the cream cheese filling and the chocolate ganache topping, and used a buttercream frosting instead. Then I added a little dusting of decorative sugar and some candy corn. Voila! A very cute, Autumn themed, tasty cupcake.

Chocolate-Pumpkin Cupcakes

Printable Recipe

Strawberry-Rhubarb Cupcakes

A few weeks ago, I was all about rhubarb. You may remember that I talked about how my co-worker's sister kept me well-supplied. In fact, I still have two freezer bags full of the stuff (it will be nice to make something nice and spring-like sometime this fall or winter). Well, one recipe that I didn't share was for a little invention of mine that I had entered into the Gold Medal® Flour Recipe Contest. Guess what? My recipe was a runner up! Now I get to share:

Strawberry-Rhubarb Cupcakes

1 cup sliced fresh strawberries
1 cup chopped fresh or frozen rhubarb
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine
1 1/2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
2 teaspoons vanilla
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
1 egg
2 oz cream cheese, softened
1 tablespoon butter or margarine, softened
2 cups powdered sugar
1 to 2 teaspoons milk


1. In 1-quart saucepan over medium heat, cook strawberries, rhubarb, 1/3 cup granulated sugar, 1 tablespoon flour and 1 tablespoon butter, stirring frequently, until mixture comes to a boil. Reduce heat; simmer 10 minutes. Remove from heat; transfer to small bowl. Cover and refrigerate about 1 hour or until chilled.

2. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In small bowl, stir together 1 1/2 cups flour, the baking powder and salt; set aside. Reserve 2 tablespoons strawberry mixture for frosting. In another small bowl, stir together remaining strawberry mixture, 1/3 cup milk and the vanilla.

3. In large bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar with electric mixer on medium speed about 3 minutes or until light and fluffy. Add egg; beat until blended. Add half the flour mixture then half of the strawberry mixture, beating well after each addition. Repeat with remaining flour and strawberry mixtures. (Batter will be thick.) Divide batter evenly among muffin cups.

I added a little bit of red food coloring...something about cooking strawberries and rhubarb makes the color a little dull.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

5. In medium bowl, beat cream cheese, 1 tablespoon softened butter and the reserved 2 tablespoons strawberry mixture with electric mixer on low speed until smooth. Beat in powdered sugar and enough milk until frosting is of desired spreading consistency. Spread frosting on cooled cupcakes.

The last time I made the frosting, it didn't need the extra milk. I added a little red food coloring to this, as well.

Pink cupcakes are the cutest!

"Holy Moly Guacamole" Avocado Cupcakes

 I can't seem to leave well enough alone. There was another avocado beckoning me. I had to do it. I had to make a sweet treat out of it. The trouble was, I was running out of time....deadlines were looming. Aaack---the pressure! I reached for a cake mix.....

All the while I was thinking and dreaming about Avocados from Mexico, I couldn't help but notice how really adaptable this tasty, green fruit is. Sweet, savory---it really didn't matter----the avocado seems to compliment many flavors. I was especially interested in trying out some citrus flavors with it. How apropos, then, that the cake mix in my hand was lemon flavored. Since avocados have the good fat, I omitted the oil from the recipe and thought to replace the water with some tangy buttermilk. Then, to top things off, a good dose of orange cream cheese icing. Oh. My. Goodness. Easy and delish. And cute, too! Just have a look see:

"Holy Moly Guacamole" Avocado Cupcakes

Printable Recipe

Cupcakes:

1 ripe avocado, peeled and seeded
¾ cup buttermilk
3 large eggs
1 box (18.25 oz) lemon flavored cake mix

Orange Cream Cheese Icing:

¼ cup unsalted butter, softened
4 oz cream cheese, softened
1 teaspoon vanilla
1 tablespoon grated orange peel
2-3 tablespoons fresh orange juice
3-4 cups powdered sugar

Preheat oven to 350 degrees F. Line cupcake pans with liners.

Combine the avocado and the buttermilk in a large mixing bowl. Beat on medium speed for about 2 minutes, or until mixture is nearly smooth. Add the eggs and the cake mix and continue to beat for an additional 2 minutes. Spoon batter into 24 cupcake liners; bake for 18-20 minutes or until the tops spring back when touched. Cool completely on wire racks before frosting.

For the icing, combine the butter, cream cheese, orange peel and vanilla in a medium sized bowl. With a hand mixer, beat until smooth. Add the orange juice, blending well. Stir the powdered sugar into the mixture and then beat until smooth, adding additional sugar until desired consistency is reached. If icing becomes too thick, add more orange juice, a teaspoon at a time. Pipe onto cooled cupcakes.

Seriously good. Seriously easy to make. Do it.