S'mores Cupcakes

Hello from snowy New York! Today I woke up to about a foot of snow...and no school! SNOW DAY. I only thought it was appropriate to bake something that went along with the weather conditions. What's better than sitting in front of a roaring fire with a cup of hot chocolate and some s'mores? With a graham cracker crust, moist chocolate cake, and a marshmallow frosting these cupcakes really warmed me up =] - Nikki


Crust:
1 1/2 cups graham cracker crumbs
1/4 cup light brown sugar
5 T unsalted butter, melted
2 oz bittersweet chocolate, chopped into small pieces
Marshmallows (you'll need about 100 mini marshmallows)

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. Add sugar, graham cracker crumbs, and melted butter and mix until well combined. Add approximately 1- 1 1/2 tablespoon of crumbs to the bottom of each liner. Use a small circle object to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven. Divide the chopped chocolate evenly among the cupcakes. Add approximately 4 marshmallows to each tin. 


Cake:

2 cups sugar
1 1/2 cups all purpose flour
1 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 tsp vanilla extract
1/4 cup boiling water

Sift together flour, cocoa powder, sugar, baking powder, soda and salt in your mixing bowl. In a small bowl, add eggs, milk, oil and vanilla and whisk together. Add to dry ingredients and beat on low speed until just incorporated. Increase speed to medium and beat 2 minutes. Add boiling water and beat on low until just combined.

Spoon batter evenly into cupcake liners, filling each about 3/4 of the way full. The marshmallows will float to the top but that's okay. Bake approximately 18 - 20 minutes until a toothpick inserted in the center cupcake comes out clean. Cool for about 5 minutes in the pan and then remove to a wire rack to cool completely.


Marshmallow Frosting-

1 stick butter, unsalted

1 (8 ounce) jar marshmallow fluff

1 cup confectioner's sugar

1/2 teaspoon vanilla extract

1-2 tablespoons milk

Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow fluff. Reduce speed to low, and beat in confectioners’ sugar, vanilla, and milk. Increase speed to high; beat until fluffy. 

Chocolate Cupcakes with Vanilla Butterceam

Now, this recipe did not come from one of our cupcake battles, but its too good not to share with you. The cupcake is moist and fudgey and the buttercream is sweet and rich. Hope you enjoy! - Remi

Chocolate Cupcakes
     *Yields about 3 1/2 dozen cupcakes


Ingredients:


2 cups sugar
1 3/4 cups of all-purpose flour
3/4 cup cocoa powder (Dutch Processed is best)
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil 
2 teaspoons vanilla extract
1 cup boiling water


Instructions: 


1. Pre heat the oven at 350F


2. Sift the sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl


3. In a mixer beat the eggs, milk, oil and vanilla on medium speed (around 3 minutes)


4. When the wet mixture is sufficiently beaten, add in the dry mixture in roughly four parts (mix slowly to avoid splatter)


5.  Add the boiling water and mix on low (the batter will be very thin)


6. pour the batter in the cupcake tin and bake for 20-25 minutes


** 22 minutes was best 


Vanilla Buttercream


Ingredients:
1 cup (2 sticks) softened butter
3 cups powdered sugar
1/2 teaspoon salt

1 tablespoon vanilla extract
2 tablespoons of milk or heavy cream

Instructions:

1.Beat butter for a few minutes with a mixer with the paddle attachment on medium speed

2.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter

3.  Increase mixer speed to medium and add vanilla extract, salt,  and 2 tablespoons of milk/cream and beat for for 3 minutes. 

** If you prefer the frosting to be thicker or sweeter, add the remaining sugar 

 Enjoy!

German Chocolate Cake

My mom loves German Chocolate, so this was a shout out to her =]. Would also come out great as cupcakes as well. Enjoy! - Nikki

Ingredients-

• 1 4-ounce sweet baking chocolate, chopped
• 1 1/2 cups milk
• 2 cups all-purpose flour
• 4 table spoons cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1 3/4 cup sugar
• 3 eggs
• 2 teaspoons vanilla extract

Directions-

1. In a small sauce pan cook and stir chocolate and milk over low heat until the chocolate is melted. Cool and strain mixture to rid of lumps. Grease two cake pans and set aside. Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl; Set aside.
2. Preheat oven to 350 degrees Fahrenheit. Cream the butter and sugar on medium for about 5 minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla. Alternately add flour and chocolate mixtures until smooth and creamy. Pour batter into the cake pans, and bake for about 20-25 minutes, or until light and fluffy. Cool on wire rack

Coconut Pecan Frosting

Ingredients-

• 2 eggs
• Two 5 ounce cans of evaporated milk
• 1 1/3 sugar
• 1/2 cup butter
• 2 2/3 cup coconut flakes
• 1 cup chopped pecans

Directions-

1. In a medium saucepan, combine whisked eggs, evaporated milk, sugar and butter. Cook and stir over medium heat for 6-8 minutes or until thickened and bubble. 
2. Remove saucepan from heat, and add the coconut flakes and pecans. Cover and cool thoroughly. 

Assembly-

Cover one layer of cake with the frosting, and top with the second layer. Use remaining frosting to cover the top layer as well

Moist Pumpkin Cupcakes

Lets just start off saying that Remi won last months (December) battle with her pumpkin cupcakes. Very moist and rich, I must admit that my cinnamon sugar cupcakes weren't up to par. The cream cheese frosting was amazing with the spices in the cupcake. Hope you enjoy!

Pumpkin Cupcakes with Maple Frosting


Cupcakes-


1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Directions-

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.


Maple Frosting


6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 cup of Grade B Maple Syrup

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.


*** The recipe originally called for a lot less maple syrup but she felt that there wasn't enough maple flavor. So feel free to use a heavy hand while pouring. 

Apple Pie Cupcakes

So for this month Remi and I did a take on winter flavors. I did an apple pie cupcake, while she did a chai latte cupcake. It was a really close call but I won the battle this month =]. Basically what this cupcake is, is a little apple pie. It has the crust, filling, and vanilla bean butter cream to act as the ice cream. Hope you enjoy! - Nikki

Crust-

Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 T unsalted butter, melted

Directions-

In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small circle object to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes and remove from the oven.

***Instead of white sugar, I used light brown sugar

Apple Cupcakes (taken from martha stewart)

Makes 2 Dozen

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners; set aside. Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.
3. Divide batter among lined cups, filling halfway; bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

***As i read over this recipe I was shocked to see no baking powder. The cupcakes came out fine, but didnt rise much. You can add a teaspoon to get the peaks.

Apple Filling-

5 Tart Peeled Apples

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

1 Tablespoon Lemon Juice

Directions-

Mix in large mixing bowl:

1 cup sugar

2 tablespoons flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 tablespoon vinegar

Add the apples and make sure they are all covered in the flour mixture. Pour into a baking pan and cover with foil. Bake at 360 degrees Fahrenheit for about 15 minutes, or until the apples are soft.

***To make the filling thicker, add 1 teaspoon of cornstarch

Vanilla Bean Buttercream

Makes enough for 2 dozen cupcakes

• 2 sticks unsalted butter, room temperature, cut into small pieces
• 3 1/2 cups confectioners' sugar, sifted
• Pinch of salt
• 1 vanilla bean, scraped
• 1 teaspoon pure vanilla extract
• 1 teaspoon nutmeg
• 1/4 cup milk

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy. Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
2. Add vanilla bean seeds and vanilla extract, and beat to combine. Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

Assembly-

1. After the cupcakes have cooled, use a knife to cut a hole in the middle of the cupcake. Depending on how much filling you want, make the hole big or small. With a spoon, spoon in the apple filling into each cupcake.

2. Put the buttercream into a piping bag, and use any type of tip you would like. Pipe onto the cupcakes generously (just like ice-cream). Use the left over apple filling as a garnish