Chocolate Hazelnut Cupcakes

Some things were just made to go together: macaroni and cheese, Tom and Jerry {also, Ben and Jerry}, chips and salsa, green eggs and ham...the list could go on and on. One of the things on the top of that list for me is chocolate and hazelnuts. Seriously, who doesn't like nutella??? These cupcakes were probably long overdue considering how in love with the flavor combination I am, but I hope that you enjoy them!

Chocolate Hazelnut Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1 cup butter

1 cup nutella

1 tsp vanilla

2-3 cups confectioner's sugar

1/4 - 1/2 cup almond milk

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat the butter until it is smooth and fluffy {about 3 minutes}.

Beat in the nutella and vanilla. 

Beat in the confectioner's sugar a cup at a time until you reach your desired sweetness/mass ratio.

Beat in the milk 2 tablespoons at a time until you reach your desired thickness.

Pipe with a star tip and top with a truffle and chocolate drizzle.

Hot Cocoa Cupcakes

Hot cocoa is one of the things about winter that I really love and look forward to throughout the year. I have never really been a huge fan of winter otherwise; don't get me wrong, I love the winter sports and fashion and the pretty snowfall, but other than that winter has always just been the season that I want over soonest. That being said, these cupcakes are inspired by one of my only favorite things about winter. I was highly tempted to eat one while drinking hot cocoa, but my waistline told me I better not. 

Hot Cocoa Cupcakes

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup - 2 tbsp unsweetened cocoa powder

2 tbsp hot cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting

1 cup butter

2-3 cups confectioner's sugar

Marshmallow {see recipe below}

Marshmallow:

1 egg white

3/4 cup corn syrup

1 cup confectioners' sugar

1 tbsp vanilla

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Make the marshmallow by beating the egg white on high for about 5 minutes to form stiff peaks. Beat in the corn syrup.

Beat in the confectioner's sugar a little at a time until it is completely combined. Beat in the vanilla, and continue beating for 2 to 3 minutes until the marshmallow has a fluffy texture {and when I say "fluffy" I mean like fluff, the marshmallow spread; I am hilarious}.

For the frosting, beat the butter alone for about 2 minutes, then add the confectioner's sugar a half cup at a time until the two of them are combined.

Slowly beat in the marshmallow.

Pipe the frosting with a circle tip onto the cooled cupcakes.

Top with peppermint bark and drizzled chocolate.

Chocolate Creme Brulee Cupcakes

It has been an absolutely insane amount of time since I have written a blog post, and that makes me so sad! I have been so busy baking for the holidays, and taking those stupid final exams, that finding a couple hours of sunlight to bake and take pictures is nearly impossible! Also I got a job as a retail photographer {yayy! not like anyone cares, but whatever}, but unfortunately my personal camera is broken and I cannot afford a new one so some of these pictures are out of focus :(.  Ok, so back to talking about the recipe. Chocolate and Creme Brulee are two of my most favorite things ever! The recipe for the custard I used in these cupcakes is actually the recipe that I use to make Creme Brulee in general, so I assure you it is just magical. I hope you enjoy these as much as I do!

Chocolate Creme Brulee Cupcakes

Yields 24+ {about 30}

Cupcakes

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Custard:


1 tbsp vanilla 

2 cups heavy cream

1/2 + 1 tbsp granulated sugar

5 egg yolks

1/4 cup brown sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Use a melon baller or a teaspoon paring knife to core the cupcakes. This is where the custard is going to go.

Now for the custard. In a medium heavy-bottomed saucepan, bring the vanilla, granulated sugar, and one cup of the cream to a boil. Stir almost continually to avoid a skin forming. After the mixture has boiled, set aside to cool for about 10 minutes.

After the time has gone by, pour the remaining cream into the mixture to help cool it down. Whisk while pouring.

In a medium bowl, whisk the egg yolks to break them apart. While still whisking, pour the cream mixture into the bowl. Whisk until everything is evenly combined.

For the water bath, put a kitchen towel in a roasting pan, and fill it with about an inch of hot water. Pour the custard into ramekins, put the ramekins into the water bath, and put the water bath into the oven. 

Bake on 300 for 30 minutes.

They will be done when the jiggle slightly when shaken.

Take them out of the roasting pan and put them on a rack to cool. 

Assembly:

Using a spoon, scoop some of the cooled custard into the cored cupcakes.

Pinch some of the brown sugar in your fingers and sprinkle it on top of the custard.

There is the blurry picture I warned you about! :(

Using a kitchen torch, caramelize the sugar on top of the custard.

And lastly before the sugar cools, place a raspberry (or other garnish) on top so it sets into the hardened sugar.

Mocha Pumpkin Cupcakes

Apple season has almost wrapped up, and now it's time for pumpkin! Everyone loves pumpkin coffee, and I really love chocolate, so why not have mocha pumpkin? The espresso powder added to the chocolate makes it extra rich, and the pumpkin frosting is a perfect seasonal balance to it! Enjoy!

Yields 24+ {about 30}

Cupcakes:

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 tbsp finely ground instant espresso powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Frosting:

1/4 cup butter

1 1/2 cups cream cheese

2 tsp vanilla

1/2 cup pumpkin

1 heaping tsp cinnamon

1/2 heaping tsp cloves

3 cups confectioners' sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, espresso powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and cream cheese until it is smooth with no lumps of butter. Beat in the vanilla and pumpkin.

Add the sugar a cup at a time until all beaten in. Add the cinnamon and nutmeg and beat well.

Pipe with a circle tip and top with sprinkled espresso powder.

White Chocolate Amaretto Cupcakes

These cupcakes were a little bittersweet for me, only because I feel like these will be my last un-seasonal cupcakes *tears, but maybe happy tears?*. You can definitely be expecting plenty of pumpkin spice, maple sugar, and cranberry cupcakes in the near future. These cupcakes are great if you have a sweet tooth! The almond and white chocolate are sweet, but the raspberry sauce is tart and makes it complete. The raspberry sauce is also really easy, and yummy on ice cream.

White Chocolate Amaretto Cupcakes

Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract


Frosting:

1 cup butter

4-5 cups confectioners' sugar

1 cup white melting chocolates

1 tbsp almond extract


Raspberry Sauce:

1/2 cup fresh or frozen raspberries

2 tbsp sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, melt the melting chocolate in the microwave until it is smooth. Keep stirring it while you let it cool so that it doesn't solidify again.

In a large bowl, beat the butter with one cup of the confectioners' sugar until it is smooth and fluffy. Beat in a cup of sugar to the butter at a time until they are all combined. Add the almond extract. 

Once the white chocolate is cooled, beat it into the rest of the frosting. Continue beating for around 3 minutes to make sure everything is evenly mixed.

Pipe with an open star tip onto the cooled cupcakes.

 For the raspberry sauce, put the raspberries and sugar and a small sauce pan.

Use a fork over low to medium heat to break down the berries and combine them with the sugar. Be careful not to burn them!

Once they are combined, allow them to remain at a gentle rolling boil over low heat for a minute or so.

Remove the sauce from the heat, but keep stirring so that it stays liquid. Press the sauce through a sieve to get rid of any seeds or burned parts. This will give you a nice, smooth sauce.

You might want to add a dash or so of cold water to help with the consistency.

Drizzle a little of the cooled sauce on the cupcakes...

...and shaved white chocolate.

Depending on your preference, you can leave them like this...

...or you can top it with another raspberry!

Either way, enjoy the cupcakes!

Almond Espresso Cupcakes

I love espresso! I love how smooth and intense it can be, and I love how bold of a flavor it has. The lightness and sweetness of the almond compliments it perfectly, making for a cupcake match made in heaven! 



Yields about 24

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tsp vanilla extract

1 1/2 tsp almond extract


Frosting/Syrup:

1/3 cup brewed espresso (or strong coffee)

2 tbsp raw sugar

1 cup butter

3 cups confectioners' sugar

In a medium bowl, whisk together the flour, cornstarch, and baking powder; set aside.

In a small bowl, whisk together the almond milk and egg whites; set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla and almond extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white/almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

Combine hot brewed coffee with the raw sugar until it dissolves completely. Add the vanilla and almond extracts.

Brush this coffee syrup on the tops of the cupcakes to add some of the coffee flavor into the cupcakes. When you are done, don't throw out the syrup! You'll need it for the frosting!

For the frosting, beat the butter until it is light and fluffy. Add in the rest of the syrup, and keep beating for 3 to 5 minutes...it will look like it is separating, but adding the sugar will fix that, so don't worry!! :)

Beat in the confectioner's sugar one cup at a time. Beat for 3 to 5 minutes to make the frosting nice and fluffy.

Pipe the frosting with a closed star tip.

Top with slivered almonds and sifted cocoa powder.

Enjoy your cupcakes with a cup of shot of espresso!

Snickerdoodle Cupcakes

Snickerdoodle cookies are one of those classic cookies that I remember eating all the time as a kid. They were always warm and chewy, with just a hint of spice...they were like little hugs! :) I don't know why I never thought of making them into a cupcake, but I'm glad I finally did.

Snickerdoodle Cupcakes

Yields 24+

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 tbsp cinnamon 

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tbsp vanilla extract


Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and cinnamon; set aside.

In a small bowl, whisk together the almond milk and egg whites, and set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white and almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe with a star tip from the center around in a circle to make a rosette.

Top with sprinkled cinnamon sugar, and enjoy!

Here's a picture of my decorating setup...I know for a long time I struggled with organization, but I found a way that works for me...I hope maybe it can help some of you too.

I use the cylinder to put the piping bag inside of while I fill it with frosting. It just makes for an easier {and a lot less mess!} frosting process. If you would like to order one shoot me an email! My dad is a functional potter and he make them. Enjoy this week's recipe guys!