Mint Chocolate Chip Cupcakes

Photo Credit: http://traceysculinaryadventures.blogspot.com

Mint Chocolate Chip Cupcakes

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/03/mint-chocolate-chip-cupcakes.html

Ingredients:
Chocolate Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 3/4 cup warm water

Mint Buttercream:

• 2 cups confectioners' sugar, sifted
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3 tablespoons heavy cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon mint extract
• 1/2 teaspoon salt
• green gel food coloring (optional)
• semisweet chocolate chips 

Directions:
Chocolate Cupcakes:

1. Preheat oven to 350 F.  Line muffin pans with paper liners.
2. In a large bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together.  Add the eggs, buttermilk, oil, vanilla extract and water and whisk until the mixture is smooth and all of the ingredients are evenly distributed.
3. Distribute the batter evenly among the prepared pans, filling each well about 2/3 full.  Bake for about 20 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.  Remove the pans to wire racks and let the cupcakes cool for 5-10 minutes, then remove them from the pans and cool completely on the wire racks.

Mint Buttercream:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the confectioners' sugar and butter (first on low and then increasing the speed to medium) until evenly distributed and crumbly, about 1-2 minutes.  Add the cream, extracts, and salt and beat on high speed until light, fluffy and smooth, about 3 minutes.  If you want green buttercream, beat in a little bit of food coloring at a time until you achieve your desired color.
2. When the cupcakes are completely cool, frost as desired.  Garnish with chocolate chips.

Butterbeer Cupcakes

Photo Credit: http://www.pastryaffair.com

Butterbeer Cupcakes

Original Recipe: http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

Butterbeer Cupcakes

• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup dark brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon butter flavoring
• 1/2 cup buttermilk
• 1/2 cup cream soda

1. Preheat oven to 350 degrees F (175 degrees C). Line a cupcake tin with baking cups.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and butter flavoring.
4. Fold in 1/3 of the flour mixture, then the buttermilk, 1/3 of the flour mixture, cream soda, and then the remaining flour. Folding in these ingredients will prevent over-mixing and will result in a fluffier, less dense cupcake. Fill cupcake liners 3/4 of the way full and bake for 15-18 minutes, or until the cupcakes are golden and spring back when touched. Cool completely before frosting.

Butterscotch Ganache

• 11 ounces (1 package) butterscotch chips
• 1 cup heavy cream

1. In a small saucepan on medium heat, melt the butterscotch chips into the heavy cream, stirring until smooth. Remove from heat and cool to room temperature before using.

Butterscotch Buttercream

• 6 tablespoons unsalted butter, softened
• 1/4 cup butterscotch ganache (recipe above)
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• Pinch of salt
• 3-3 1/2 cups powdered sugar
• Splash of heavy cream (as needed)

1. In a large mixing bowl, beat the butter until light and fluffy. Mix in the butterscotch ganache, vanilla, butter flavoring, and salt. Beat in the powdered sugar for 2-3 minutes, starting with 3 cups and adding more only if necessary. Add the cream a tablespoon at a time until desired consistency is achieved (I only needed 1 tablespoon).

To Assemble

1. Pour butterscotch ganache into a plastic squeeze bottle. Stab the tip of the bottle into cupcake and fill each cupcake with butterscotch ganache until it starts to overflow.
2. Fill a pastry bag with butterscotch buttercream and pipe onto the top of each cupcake. Drizzle on the butterscotch ganache. Lick your fingers clean if you just so happen to get extra butterscotch on them. If you have any leftover butterscotch ganache, it can be used as ice cream topping.
3. Store in an airtight container at room temperature (that is, if they don't get devoured immediately).

French Toast Cupcakes

 Photo Credit: http://theenchantedcook.blogspot.com

French Toast Cupcakes

Original Recipe: http://theenchantedcook.blogspot.com/2010/08/honey-lime-chicken-inspired-by-sunset.html

Ingredients:
FOR THE STREUSEL:

• 1/2 cup brown sugar, packed
• 1 tablespoon sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 5 tablespoons cold unsalted butter, cut into chunks

FOR THE CUPCAKES:

• 3 cups (381 grams) all-purpose flour
• 2 cups (400 grams) sugar
• 1 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1 cup (2 sticks or 226 grams) unsalted butter, softened but still cool
• 1 cup sour cream
• 4 eggs, at room temperature
• 1 tablespoon (15 ml) vanilla extract

Directions:

1. To make the streusel: In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.
2. Cover and freeze while you prepare the cupcakes.
3. If you’re not using the streusel right away, refrigerate it until ready to use.
4. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
5. In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
6. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 lb. (4 cups or 500 grams) confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon salt
• 1/3 cup maple syrup
• 2 tablespoons (30 ml) heavy cream

Directions:

Beat the butter on high speed until light and fluffy. Beat in the sugar until combined. Stir in the vanilla, salt, and syrup. Add the heavy cream and whisk on high for 4 minutes.

Cinnamon Roll Cupcakes

Photo Credit: http://www.pink-parsley.com

Cinnamon Roll Cupcakes

Original Recipe: http://www.pink-parsley.com/2009/09/cinnamon-roll-cupcakes.html

Ingredients:

•     2 1/4 tsp. or 1 packet dry active yeast
•     1/2 cup granulated sugar, divided
•     1 cup warm milk (approximately 110 degrees Fahrenheit)
•     2 eggs, room temperature
•     1/3 cup butter, melted
•     1 tsp. salt
•     4 1/2 cups bread flour
•     1 cup brown sugar, packed
•     2 1/2 Tbsp. ground cinnamon
•     1/3 cup butter, softened
•     8 oz cream cheese, softened
•     2/3 cup butter, softened
•     1 1/2-2 cups powdered sugar

Directions:

1. Dissolve the yeast and 1/4 cup of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.
2. Mix in the eggs, butter, salt, and other 1/4 cup of granulated sugar. Add flour and mix until well blended and the dough forms a ball. Turn out onto a lightly floured surface, and knead about 5-10 times. Place in an oiled bowl, cover and let rise in a warm place until doubled in size (about one hour).
3. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line cupcake pan with cupcake liners, and lightly spray over the top of them with cooking spray.
4. Roll dough into a 12x22 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 24 rolls using dental floss or a pastry cutter. You may have to unroll each roll and re-roll in order for the dough to fit in a cupcake tin.
5. Place each roll in a cupcake liner. Cover and let rise until nearly doubled, about 30 minutes. Alternatively, allow to rise overnight in the refrigerator. Meanwhile, preheat oven to 400 degrees Fahrenheit.
6. Bake rolls in preheated oven until golden brown, about 10-12 minutes. Let rolls cool completely before frosting.
7. To make the frosting, mix cream cheese and butter using the whisk attachment of a mixer. Slowly add the powdered sugar until desired consistency has been reached.

Caramel Apple Pie Cupcakes

 Photo Credit: http://cravingchronicles.com

Caramel Apple Pie Cupcakes

Original Recipe: http://cravingchronicles.com/2011/09/22/caramel-apple-pie-cupcakes/

Makes about 24 cupcakes

There are several steps to complete before assembling the cupcakes, but some can be done a day ahead to speed things up. The caramel and apple filling can both be made 1 day ahead and refrigerated. Let them come to room temperature (or gently warm caramel) before using. You won’t need the whole batch of caramel, so feel free to half it if you don’t want a bunch leftover. Any leftover pie filling + caramel sauce + greek yogurt makes a fantastic breakfast or snack!

Ingredients:

• 2 cups Apple Filling (below)
• 1 cup Vanilla Bean Caramel Sauce (below)
• 24 Cinnamon Cupcakes (below)
• 1 batch of Caramel Swiss Buttercream Frosting (below)

Directions:

1. Working with completely cooled, use a small paring knife to cut out a cone shaped wedge from the center of each cupcake. (Like when cutting the lid off of a jack-o-lantern.) Save the “lids”. If needed, scrape out a little bit of cake from each hole to make more room for filling – just don’t go too far or your cupcakes will fall apart. Fill each hole not quite to the top with Apple Filling (about 1/2 tablespoon). Replace “lids”, trimming off the bottoms of the “lids” if necessary.
2. Pipe frosting on cupcakes. Drizzle with caramel sauce.
3. Serve same day as assembled, or freeze for long term storage.

Apple Filling
Makes about 2 cups

Ingredients

• 2 tablespoons unsalted butter
• 1.5 pounds (approx.) Honey Crisp apples (about 4 medium), peeled, cored, and finely diced
• 1 tablespoons granulated sugar
• 2 tablespoons dark brown sugar
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon cinnamon
• 1/2 tablespoons cornstarch
• 1 tablespoon water

Directions

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices – about 10 minutes. In a small bowl or glass, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat. Cool to room temperature. (Cover and refrigerate overnight if making ahead.)

Vanilla Bean Caramel Sauce
Makes 2 1/2 cups

A word of caution: Making caramel is tricky. Have patience and have all of your ingredients ready to go. Caramel also gets very, very hot. Much hotter than boiling water. It will spatter, so be careful. Wear long sleeves, use a deep pan or pot, and do not try to taste the hot caramel no matter how much you want to! David Lebovitz has some great tips for making caramel.

Ingredients:

• 1 1/2 cups sugar
• 2 1/2 cups heavy cream
• 1 vanilla bean, split lengthwise

Directions:

1. Measure heavy cream in a measuring cup. Scrape out vanilla bean seeds and add to cream. Set aside.
2. Spread sugar in an even layer on the bottom of a heavy, tall-sided sauce pan or pot. Cook over medium-low heat, stirring gently with a heat-proof spatula or whisk to promote even browning, until sugar melts. Once the sugar comes to a boil, stop stirring.
3. Watch carefully. When the caramel turns a rich amber color and smells like caramel, remove from heat and immediately whisk in cream. (Caution: Caramel will bubble violently!) If any sugar has hardened, return to low heat and whisk until smooth.
4. Cool to room temperature. To store or make ahead, transfer to an air-tight container and keep refrigerated. Caramel can be re-warmed in microwave or in a saucepan over low heat, if needed.

Cinnamon Cupcakes
Makes about 24 cupcakes

Ingredients:

• 1 cup milk
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 4 large eggs
• 1 3/4 cups sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
2. Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
3. Using a stand mixer with a whisk attachment, beat eggs and sugar until thick ribbons form, about 5 minutes. Add flour mixture and beat on low just until incorporated. Add milk mixture and vanilla, and beat until blended.
4. Divide evenly among baking tins. Bake at 350°F for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.

Caramel Swiss Buttercream Frosting
Makes enough to generously frost 24 cupcakes

It’s very important that your caramel be no warmer than room temperature when you add it to the frosting, or your frosting will melt.

Ingredients:

• 6 large egg whites
• 1 1/2 cups granulated sugar
• Pinch of coarse salt
• 3 sticks unsalted butter, cut into cubes
• 1/2 cup Vanilla Bean Caramel sauce (above), cooled
• 1 tsp vanilla extract

Directions:

1. Place a saucepan with about 2 inches of water over medium-low heat and bring to a simmer. Combine egg whites, sugar and salt in the metal bowl of a stand mixer. Place bowl over pan of simmering water and whisk constantly until mixture an instant-read thermometer reads 160°F. (Sugar will be dissolved and mixture will start to resemble marshmallow fluff.)
2. Remove bowl from heat and attach to stand mixer. Beat with the whisk attachment until stiff meringue peaks form and the outside of the bowl no longer feels warm, about 10 minutes. Switch to paddle attachment. On low speed, add one cube of butter at a time, waiting until incorporated before adding the next. Once all butter is added, on low speed slowly pour in caramel. Add vanilla and continue beating until smooth. (If frosting curdles, just keep beating! If frosting is soupy, place mixer bowl in fridge for 10-15 minutes and beat until smooth. Repeat if necessary.)

Strawberry Cupcakes

Photo Credit: http://traceysculinaryadventures.blogspot.com

Strawberry Cupcakes

Original Recipe: http://traceysculinaryadventures.blogspot.com/2011/02/strawberry-cupcakes-with-strawberry.html

Ingredients:
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

Directions:
To make the cupcakes: 

1. Preheat oven to 350 F. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder and salt.
3. 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.
4. 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: 

1. 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.
2. 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.)
3. 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)

Coffee Cake Cupcakes

Photo Credit: http://theshiksa.com

Coffee Cake Cupcakes

Original Recipe: http://theshiksa.com/2011/10/27/coffee-cake-cupcakes/

Ingredients (serves 12):
Streusel:

•     1/4 cup brown sugar
•     1 tsp cinnamon
•     Pinch of salt
•     1 cup finely chopped pecans
•     1 tbsp melted unsalted butter

Cupcake:

•     2 cups flour
•     2 tsp baking powder
•     1/2 tsp salt
•     1 1/4 cup sugar
•     1/2 cup unsalted butter, room temperature
•     2 eggs, room temperature
•     1 cup sour cream or Greek yogurt, room temperature
•     1 tsp almond or vanilla extract

Glaze:

•     1 1/2 cups powdered sugar
•     2 1/2 tbsp milk
•     1 tsp vanilla
•     1 tsp melted butter

You will also need:

• Muffin/cupcake liners or nonstick cooking spray, regular muffin tin (12 muffin capacity), 2 mixing bowls, 1 small mixing bowl, glass, plastic bag, whisk, a small ice cream scoop

Directions:

1. Preheat oven to 325 degrees F. In a small mixing bowl, use a fork to mix together brown sugar, cinnamon, and salt.
2. Add the chopped pecans and melted butter. Continue mixing with the fork until the sugar and pecans are fully mixed and evenly moistened by the butter. Reserve; this is your streusel topping.
3. In a medium bowl, sift together the flour, baking powder, and salt.
4. Cut the butter into cubes and place them in a mixing bowl. Use an electric mixer on low speed, then medium, to cream the butter for a minute till it becomes light and airy.
5. Slowly add sugar to the bowl and beat for 2-3 minutes more, increasing the speed gradually and scraping the sides of the bowl with a spatula periodically, until the color becomes lighter and the sugar is fully integrated into the butter.
6. Beat in the eggs, then the sour cream, then the almond or vanilla extract.
7. Fold the dry ingredients into the wet and stir till evenly moistened. Do not over-mix.
8. Line a cupcake tin with paper liners or spray with nonstick cooking spray. Fill each tin halfway with batter. I've found the easiest way to do this is with a small ice cream scoop-- use one small (not heaping) scoop per tin.
9. Sprinkle 1 1/2 tsp of streusel onto the top of the batter in each tin.
10. Fill the tins the rest of the way with batter, all the way to the top of the tin (another small ice cream scoop of batter in each tin).
11. Sprinkle 1-2 tsp of streusel on the top of each cupcake.
12. Bake the cupcakes for 30-35 minutes till they test clean with a toothpick or skewer. Remove from oven and allow to cool completely before frosting.
13. When ready to frost, make your vanilla glaze. In a small mixing bowl, sift the powdered sugar.
14. Add the rest of the glaze ingredients. Use a whisk to mix the ingredients till a creamy frosting forms. You want the consistency of thick honey; if you need a little more moisture, add milk a few drops at a time. Just a drop can take it from a thick honey to a runny texture, so add with care.
15. Line a glass with a plastic bag, wrapping the edge of the bag around the outer rim of the glass. This will help you fill it with frosting. Use a spatula to scoop the frosting into the bag.
16. Place cupcakes on top of a piece of parchment paper or paper towels to catch drips.
17. Work the frosting into the corner of the bag and snip off a small corner with scissors. Gently squeeze and drizzle the frosting in a zig-zag pattern across the top of the cupcakes.
18. Let the frosting dry for at least 30 minutes to set (it may take longer depending on the weather).
19. Serve for breakfast, lunch, dinner, or "brinner." Goes great with a hot cup of coffee, tea, or cocoa.

Homemade Funfetti Cupcakes

 Photo Credit: http://www.howsweeteats.com

Homemade Funfetti Cupcakes

Original Recipe: http://www.howsweeteats.com/2011/06/homemade-funfetti-cupcakes/

Ingredients:
Homemade Funfetti Cupcakes (makes 12 cupcakes):

• 1/2 cup butter
• 1 cup sugar
• 2 whole eggs
• 1 tablespoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/3 cup milk
• 1/3 cup assorted brightly colored sprinkles + more for top of frosting

Vanilla Buttercream:

• 2 sticks of butter, softened
• 2 1/2 cups powdered sugar
• 1 tablespoon vanilla extract
• 1 tablespoon of milk, if needed

Directions:
Cupcakes:

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
3. Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.
4. Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost.

Vanilla Buttercream:

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles.

Cookies and Cream Cheesecake Cupcakes

Photo Credit: http://www.handletheheat.com

Cookies and Cream Cheesecake Cupcakes

Original Recipe: http://www.handletheheat.com/2010/02/cookies-cream-cheesecake-cupcakes.html

Ingredients:

• 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
• 2 pounds (4 8-oz packages) cream cheese, room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• 4 large eggs, room temperature, lightly beaten
• 1 cup sour cream
• Pinch of salt

Directions:

1. Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

The BEST Vanilla Cupcake + the BEST Coffee Buttercream

Photo Credit: http://thekitchenismyplayground.blogspot.com

The BEST Vanilla Cupcake + the BEST Coffee Buttercream

Original Recipe: http://thekitchenismyplayground.blogspot.com/2011/07/best-vanilla-cupcake-best-coffee.html

Ingredients:
Vanilla Cupcakes:

• 1 c. all-purpose flour
• A scant 3/4 c. sugar
• 1 1/2 tsp. baking powder
• Pinch of salt
• 3 T. butter, at room temperature
• 1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
• 1 egg
• 1 tsp. vanilla extract

Coffee Buttercream:

• 1 1/2 T. instant coffee granules
• 1 1/2 T. water
• 1 1/2 T. vanilla extract
• 3/4 lb. (3 sticks) unsalted butter, softened
• 3 c. confectioners' sugar
• 3 T. milk

Directions:
Vanilla Cupcakes:

1. Put the flour, sugar, baking powder, salt, and butter in mixing bowl.  Beat on slow speed until everything is combined and you have a crumb mixture with a sandy consistency.  Gradually pour in half of the milk; beat until the milk is just incorporated.
2. Whisk together the remaining milk (1/4 cup), egg, and vanilla.  Pour into the flour mixture and beat until all ingredients are just incorporated.  Beat for about another 30 seconds to one minute until the batter is smooth.  Do not over mix.
3. Spoon batter into muffin pan cups lined with paper cupcake liners, filling cups 1/2 full.  Bake at 325 degrees for 20 - 25 minutes, or until light golden and the cake springs back when lightly touched.  Cool slightly in the pan before removing cupcakes to a wire rack.  Cool completely before frosting.

NOTE:  This recipe makes 12 cupcakes.  And it really does make 12!  Fill your cups only 1/2 full, as this batter rises quite a bit.  When I divided the batter between only 10 muffin cups, I had several that rose over the sides of the cups way too much.  If you're like me, you'll feel like there's not enough batter to stretch to 12 cupcakes ... but there really is.

Coffee Buttercream:

1. Combine water, coffee granules, and vanilla extract in a small bowl; stir to dissolve coffee.  Set aside.
2. Beat butter in bowl of an electric mixer on medium speed until fluffy, about 1 minute.  Reduce mixer speed to low.  Add confectioners' sugar, 1 cup at a time, beating for a few seconds between each addition.  Increase mixer speed to medium and beat for about 3 minutes.  Add the coffee mixture and milk; beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Increase mixer speed to medium and beat until fluffy, about 4 minutes.  Frosts 18 cupcakes.

Boston Cream Pie Cupcakes

Photo Credit: http://joelens.blogspot.com

Boston Cream Pie Cupcakes

Original Recipe: http://joelens.blogspot.com/2011/04/boston-cream-pie-cupcakes.html

Ingredients:
Pastry Cream:

• 1 1/2 cups heavy cream
• 3 large egg yolks
• 1/3 cup granulated sugar
• pinch of table salt
• 4 teaspoons conrnstarch
• 2 tablespoons unsalted butter, cold & cut into 2 pieces
• 1 1/2 teaspoons vanilla extract

Cupcakes:

• 1 3/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons table salt
• 1 cup granulated sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
• 3 large eggs
• 3/4 cups milk
• 1 1/2 teaspoons vanilla extract

Chocolate Glaze:

• 3/4 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces bittersweet chocolate chips
• 1/2 teaspoon vanilla extract

Directions:
For the pastry cream:

1. Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally. Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl. Add the cornstarch and whisk the mixture is pale yellow and thick.
2. When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy. Off the heat, whisk in the butter and vanilla. Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days.

For the cupcakes:

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a standard muffin pan with paper baking cups and set aside.
2. In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed. Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand. Add the eggs, 1 at time, and mix until fully combined. Add the milk and vanilla, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.
3. Fill the lined muffin cups three-quarters full, being careful not to overfill. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze:

1. Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set aside and allow to thicken for 30 minutes.

To assemble:

1. Insert a small knife at a 45 degree angle about 1/8 inch from the edge of each cupcake and cut all the way around, remove a cone of cake. Cut away all but the top 1/4 inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
2. Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.
3. Carefully top each filled cupcake with a 1-2 tablespoons of the chocolate glaze. Refrigerate until just set, about 10 minutes.

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Photo Credit: http://www.thenovicechefblog.com

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Original Recipe: http://www.thenovicechefblog.com/2011/05/churro-churro/

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 (1 stick) cup unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1/4 cup vegetable oil
• 1/2 cup milk

For the frosting:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Directions:
To make the cupcakes:

1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
2. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
3. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
4. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.

To make the frosting:

1. Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
2. Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.

Caramel Apple Cupcakes

Photo Credit: http://easybaked.net

Caramel Apple Cupcakes

Original Recipe: http://easybaked.net/2012/10/13/caramel-apple-cupcakes-with-halloween-misfortune-cookies/

Ingredients:

• One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
• One bag (14 oz) Kraft Caramels
• 1/2c. sweetened condensed milk
• 1/4c. butter or margarine
• 1 stick (4oz) salted butter
• 1 stick (4 oz) unsalted butter
• 2 c. powdered sugar
• 2 t. clear vanilla flavoring
• 1 packet of Crystal Light drink mix- Appletini flavor

Directions:

1. Preheat oven to 350F degrees.
2. Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
3. Bake according to box. Remove from oven and cool completely.
4. In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
5. Melt (stirring constantly) until creamy and smooth.
6. Pour warm caramel into a small bowl.  Dip tops of cooled cupcakes into caramel to coat the top.  Stir caramel occasionally to keep it smooth.  (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)
7. Allow caramel to cool completely.
8. Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl.  Beat together on low until combined and then beat on high until light and fluffy.  **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
9. Pipe frosting over the caramel on each cupcake and enjoy!!!

Caramel Apple Cupcakes

Photo Credit: http://www.the-girl-who-ate-everything.com

Caramel Apple Cupcakes

Original Recipe: http://www.the-girl-who-ate-everything.com/2011/09/caramel-apple-cupcakes.html

Ingredients:

• 1 (18.25-ounce) package spice cake mix
• 2 large eggs
• 1 cup sour cream
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
• 35 caramels
• 1/4 cup evaporated milk or heavy cream (or regular milk)
• 1/2 cup chopped pecans
• 24 wooden craft sticks

Directions:

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.
2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.
3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.
4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Black Bottom Cupcakes

 Photo Credit: http://www.bakerella.com

Black Bottom Cupcakes

Original Recipe: http://www.bakerella.com/black-bottom-cupcakes/

Ingredients:
Cream Cheese Mixture:

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 1 small banana, pureed
• 1 egg
• 1 teaspoon vanilla
• 8 oz. semisweet chocolate chips

Chocolate Mixture:

• 1 1/2 cups all purpose flour
• 1/3 cup cocoa
• 1 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large bananas, pureed
• 1/3 cup oil
• 1 teaspoon vanilla

Directions:

1.  Preheat oven to 350 degrees.

2.  For the cream cheese mixture:

• Beat cream cheese and sugar until nice and fluffy.
• Add banana, egg and vanilla and mix together until combined.
• Stir in chocolate chips and set aside.

3.  For the chocolate mixture:

• Sift together flour, cocoa, sugar, soda and salt using a wire whisk.
• Add bananas, oil and vanilla and mix together on low until combined.
• Use a large scoop to fill cupcake liners with batter.
• Repeat topping the cupcake batter with the cream cheese mixture.

4.  Bake for about 30 minutes or until done.

Texas Sheet Cake Cupcakes

Photo Credit: http://www.blueeyedbakers.com

Texas Sheet Cake Cupcakes

Original Recipe: http://www.blueeyedbakers.com/home/2012/5/30/texas-sheet-cake-cupcakes.html

Ingredients:
For the cake:

• 2 cups flour
• 2 cups sugar
• 1/4 teaspoon salt
• 4 heaping tablespoons unsweetened cocoa powder
• 2 sticks unsalted butter
• 1/2 cup boiling water
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

For the frosting:

• 1 3/4 sticks butter, melted
• 4 heaping tablespoons unsweetened cocoa powder
• 6 tablespoons buttermilk (or milk)
• 1 teaspoon vanilla extract
• 4 cups confectioners sugar
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.
2. In a large bowl, combine flour, sugar & salt and set aside.
3. In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.
4. In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk. Stir into the chocolate/flour mixture and mix until fully incorporated. Fill prepared muffin pan with batter & bake cupcakes for 18-20 minutes. Allow to cool completely on a wire rack before frosting.
5. While the cupcakes are baking, make the icing.  Melt butter in a saucepan.  Pour into a large mixing bowl and add in cocoa powder, buttermilk (or milk) & vanilla extract. Whisk until smooth then add in confectioners sugar & finally pecans. Generously cover cooled cupcakes with frosting.

Oreo Cupcakes

Photo Credit: http://www.instructables.com

Oreo Cupcakes

Original Recipe: http://www.instructables.com/id/Death-By-Oreo-Cupcakes/

Ingredients:

• 1 package Oreo Cookies, regular size
• 1 package Mini Oreo Cookies, for decoration (optional)
• 1 package chocolate cake mix (mix according to directions on box)
• 8 ounces cream cheese, room temperature
• 1/2 cup butter (1 stick), room temperature
• 3 3/4 cups powdered sugar
• 1 teaspoon vanilla extract
• cupcake liners

Directions:

1. Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.
2. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

Dark Chocolate Dipped POM-Orange Cocoa Cupcakes

 Photo Credit: http://www.littlebittybakes.com

Dark Chocolate Dipped POM-Orange Cocoa Cupcakes

Original Recipe: http://www.littlebittybakes.com/2011/02/dark-chocolate-dipped-pom-orange-cocoa-cupcakes/

Ingredients:
Cupcakes:

•     1 3/4 cup all-purpose flour
•     1/3 cup dark cocoa
•     1 tbsp. ground coffee
•     3/4 tsp. baking soda
•     1/2 tsp. baking powder
•     1/4 tsp. salt
•     3/4 cup (1 1/2 sticks) unsalted butter, softened
•     3/4 cup packed light brown sugar
•     2 large eggs
•     1/2 cup POM Wonderful 100% Pure Pomegranate Juice
•     3/4 cup sour cream
•     1 tbsp. orange zest
•     1 tsp. vanilla extract

Frosting:

•     4 oz. cream cheese, softened
•     1/2 cup (1 stick) unsalted butter, softened
•     2 tbsp. POM Wonderful 100% Pure Pomegranate Juice
•     1 tbsp. fresh-squeezed orange juice
•     1/8 tsp. red food color
•     3 cups powdered sugar

Chocolate Dip:

•     2 cups dark chocolate chips
•     1 tbsp. canola oil

Directions:
Cupcakes:

1. Heat oven to 350 degrees F.  Place 20 cupcake liners in muffin tins.
2. In medium mixing bowl, stir flour, cocoa, coffee, baking soda, baking powder, and salt until combined; set aside.
3. In large mixing bowl, beat butter and brown sugar until fluffy.  Add eggs, one at a time, and beat until combined.  Add POM juice, sour cream, orange zest, and vanilla; beat until smooth. 
4. Gradually add flour mixture and beat on medium speed about 1 to 2 minutes, until smooth.
5. Spread batter into 20 prepared muffin tins.  Bake about 15 to 20 minutes, until inserted toothpick comes out nearly clean.  Allow to cool completely before frosting.

Frosting:

1. In medium mixing bowl, beat cream cheese and butter on medium-high speed until fluffy.  Add POM juice, orange juice, and red food color; continue to beat until smooth.  Add powdered sugar, one cup at a time, and beat on medium-high speed about 5 minutes.
2. Use a pastry bag or knife to spread frosting onto cupcakes.  Refrigerate cupcakes at least 15 minutes before dipping into chocolate.

Chocolate Dip:

1. In small mixing bowl, combine chocolate chips and oil.  Microwave on half power about 2 minutes, stirring frequently, until chocolate is melted and smooth.
2. Immediately dip cupcake tops into melted chocolate.  Garnish with pomegranate arils (if in season), or with festive sprinkles.  Allow to chocolate to set before eating.

Red Velvet Cupcakes

 Photo Credit:http://www.marthastewart.com

Red Velvet Cupcakes

Original Recipe: http://www.marthastewart.com/275387/classic-cupcakes/@center/276944/cupcakes

Ingredients:

•     2 1/2 cups cake flour (not self- rising), sifted
•     2 tablespoons unsweetened Dutch-process cocoa powder
•     1 teaspoon salt
•     1 1/2 cups sugar
•     1 1/2 cups vegetable oil
•     2 large eggs, room temperature
•     1/2 teaspoon red gel-paste food color
•     1 teaspoon pure vanilla extract
•     1 cup buttermilk
•     1 1/2 teaspoons baking soda
•     2 teaspoons distilled white vinegar
•     Cream Cheese Frosting

Directions:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
2. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish, use a small offset spatula to spread cupcakes with frosting.

Apple Cider Cupcakes w/ Apple Butter Filling and Caramel Frosting

 Photo Credit: http://blog.lehighvalleylive.com

Apple Cider Cupcakes w/ Apple Butter Filling and Caramel Frosting

Original Recipe: http://blog.lehighvalleylive.com/local-food-recipes/2011/05/apple_cider_cupcakeswapple_but.html

Ingredients:

• 2 eggs, room temperature
• 1 2/3 cup flour
• 1 cup apple cider
• 2/3 cup sugar
• 1/2 cup butter, room temperature
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• apple butter

Frosting:

• 1/4 cup light brown sugar
• 10 tablespoon butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 3/4 cups powdered sugar

Directions:

1. Preheat oven to 350. Grease or line 12 cupcake wells (I used a silicon baking pan, with a mist of pancoat). In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.
2. Frosting Directions

• Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 
• Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.