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    Bourbon Brown Sugar Cupcakes

    ha scritto per te

    These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.

    The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
    This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?

    Inspired by Derby Pie
    To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
    The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.

    Make the Bourbon Walnut Praline
    Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
    Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.

    Make the Brown Sugar Cake Batter
    Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.

    Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)

    Bake and Cool
    Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.

    Make the Chocolate Bourbon-Spiked Buttercream
    Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.

    Frost the Cupcakes
    Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
    Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!

    Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!

    And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.

    I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)

    If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
    Related Recipe: Derby Pie Truffles

    Bourbon Brown Sugar Cupcakes

    Heather Baird

    These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.

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    Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins

    Course DessertCuisine American, Southern United States

    Servings 16

    EquipmentDecorator piping tip Ateco #828Piping bag
    Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
    Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
    NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
    No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract.  For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
    Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
    What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
     
     

    Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling

    You may also enjoy: LEGGI TUTTO

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    • in Recipes

      Mojito Cupcakes

      ha scritto per te

      The classic mojito cocktail gets a dessert makeover with these fresh-tasting Mojito Cupcakes. They’re infused with zesty lime flavor, fresh mint, and rum.

      As the days get longer and warm weather settles in, I find myself craving something fresh and zesty to match this sunny season. These Mojito Cupcakes are just the thing! They’re bursting with flavors of lime zest and fresh mint. There’s something unique and refreshing about using real mint leaves in the batter. It infuses the cupcakes with a genuine herbal essence that simply cannot be replicated with extracts. I’m tempted to call them gourmet, if cupcakes can be considered as such.
      The lime Swiss meringue buttercream topping is delicately flavored with lime zest and lime juice. This meringue-based frosting is less sweet than American buttercream and so silky smooth. It really is a wonderful complement to the moist mojito cupcake.

      The mojito is a beloved Cuban punch that is now mostly served as a highball drink. It has a rich history dating back to the 16th century. Originating in Havana, this zesty cocktail is crafted with rum, sugar, lime juice, soda water, and mint leaves. (Read more about the history of the mojito right here.) Its crisp and invigorating flavor has made it a favorite the world over.

      Make the Mojito Cupcake Batter
      First, cream together the butter and sugar until light and fluffy. Add eggs, and then incorporate freshly grated lime zest, finely chopped mint leaves, and a splash of rum into the mixture. Alternate the dry ingredients (flour, baking powder, salt) with sour cream to create a smooth and flavorful batter. The sour cream keeps this cupcake super moist and adds a nice tang!

      Bake at 350 325°F
      Unlike most cupcake recipes, these mojito cupcakes are baked at a slightly lower temperature of 325°F to ensure they remain moist and tender. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.

      Cool the Cupcakes
      Once baked, the cupcakes should be pale on top with light speckling from the fresh mint. Transfer the cupcakes to a wire rack to cool completely. Next, get started on the Swiss meringue buttercream.

      Make the Lime Swiss Meringue Buttercream
      Cook the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches between 140-160°F. Egg whites are considered fully cooked at about 144°F and the sugar should be melted by the time it reaches that temperature. But you can test the mixture by rubbing it between your fingers. If you feel sugar granules, keep cooking. If not – it’s ready! Beat the mixture in a mixer fitted with the whip attachment until stiff peaks form.
      Switch to the paddle attachment, then gradually add room temperature butter one cube at a time. Using the paddle attachment knocks out the air bubbles in the buttercream and makes the frosting silky-smooth for piping and frosting.

      Add Lime Zest and Lime Juice
      Add freshly grated lime zest, lime juice, and a touch of green food coloring to the bowl. Mix well until a consistent lime green hue is achieved. Chefmaster Neon Brite Green Food Color is a great choice for that signature mojito green color. Omit the food color if you prefer, and you’ll have a buttercream that is lightly speckled with green lime zest throughout – still very pretty!

      Frost the Cupcakes
      Once the cupcakes are cooled, top them with a generous swirl of lime Swiss meringue buttercream. Use a large closed star piping tip to achieve beautiful swirls and peaks. (Ateco #849) Or, if you’re not into piping, just dollop on a big scoop of frosting and swirl it around with the back of a spoon.

      Garnish the Cupcakes
      Decorate the mojito cupcakes with some sweet, edible flourishes. Sprinkle white nonpareils over each cupcake for a sparkling, bubbly effect. They also give the cakes a satisfying sugar crunch! Then, crown each cupcake with a fresh mint sprig. Add the mint just before serving – it will wilt over the course of a few hours.

      These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract (which can be overpowering). These cupcakes are zesty, herbaceous, and fresh-tasting.

      With their unique lime-mint-rum flavor, they definitely fall in the ‘gourmet’ category. I could see these being served at cocktail parties and other formal events, such as wedding receptions and even corporate events. But that doesn’t mean they’re not ideal for casual affairs, like outdoor barbeques, beach parties or lounging at the lake.
      These are a must for mojito cocktail-lovers. They really capture the essence of the cocktail, but in cake form! Enjoy!
      Related recipe: Coconut Lime Margarita Cake

      Mojito Cupcakes

      Heather Baird

      Mojito Cupcakes are inspired by the classic highball cocktail. Made with fresh mint, lime zest, and rum in the cake batter. A tall swirl of lime Swiss meringue buttercream is the crowning touch to each cake, with a sprinkle of white nonpareils to mimic the drink’s bubbly nature. This recipe calls for 1/2 cup fresh mint, which can be confusing to measure – so here’s how. Pick mint leaves from their stems and lightly pack them into a 1/2 cup measure, then chop them finely. You’ll also need 3 fresh limes for the lime zest and lime juice. However, sometimes limes from the grocery store are not juicy and too dry to yield enough juice. If this happens to you, bottled lime juice will work well as a replacement for fresh. Please note these cupcakes bake at a lower temperature of 325°F.

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      Prep Time 20 minutes minsCook Time 35 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 55 minutes mins

      Course DessertCuisine American, Cuban

      Servings 12

      EquipmentCupcake pan12 paper cupcake linersDecorator piping bag disposable or reusablelarge closed star piping tip such as Ateco #849
      Ingredients US CustomaryMetric Cupcakes1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs3 tablespoons rum light or dark2 teaspoons lime zest from 1 lime1/2 cup fresh mint finely chopped1/2 cup sour creamLime Buttercream and Decors5 egg whites1 cup granulated sugar2 cups unsalted butter at room temperature (4 US sticks)4 teaspoons lime zest from 2 limes3 tablespoons fresh lime juice1/4 teaspoon neon Green soft gel food color I used Chefmaster brand3 tablespoons white nonpareils or Swedish pearl sugar12 fresh mint sprigs
      Instructions CupcakesPreheat the oven to 325°F. Line a cupcake tin with 12 paper liners.Whisk together the all-purpose flour, baking powder and salt in a medium bowl.In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition.Add the rum, lime zest and chopped fresh mint. Mix well to combine.Add the flour mixture alternating with the sour cream to the creamed mixture. Mix well after each addition. Begin and end with the flour mixture.Portion the batter evenly between the cupcake cavities and bake for 18-20 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean.Cool in the pans for 3 minutes, then transfer to a wire rack to cool completely. Meanwhile, prepare the lime buttercream.Lime ButtercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (140-160°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and smooth, about 5 minutes.Mix in the lime zest. With the mixer running on low speed, add in the lime juice one tablespoon at a time. Add the green food color and mix again until a consistent green hue is achieved. Scrape down the bowl and mix again briefly.Transfer the buttercream to a piping bag fitted with a large open star piping tip, such as Ateco #849. Top each cupcake with a large swirl of the buttercream.Immediately sprinkle on the white nonpareils. Add fresh mint sprigs to each cupcake just before serving.
      NotesWhat to expect: These cupcakes have wonderful, complex flavor thanks to the fresh mint in the batter. It’s so different than the flavor of mint extract. These cupcakes are zesty, herbaceous, and fresh-tasting. The rum in the batter bakes out, leaving behind the flavor of rum but none of the booze. The Swiss meringue buttercream is lightly sweet and tangy with fresh lime zest. The nonpareils can be optional, but provide texture with their sugar crunch.
      Storage: Store leftover mojito cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor and texture.
       

      Keyword cockail-inspired cupcakes, fresh lime, fresh mint, fresh mint leaves, gourmet dessert, lime Swiss meringue buttercream, lime zest, Mojito Cupcakes, mojito cupcakes recipe, rum

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Chocolate Red Wine Cupcakes

      ha scritto per te

      Made with full-bodied red wine, Chocolate Red Wine Cupcakes have rich, intense flavor. They’re the perfect date night dessert or a sweet ending to a special occasion meal.

      There’s a reason why chocolate and red wine go together so well in desserts. Separately, each have bold flavors with lingering subtleties. Like, floral and berry notes, plum and molasses – just to name a few. And both will compete for your palate’s attention, so pairing them can be tricky. (I’ll leave that to the sommeliers!) However, when married in sweet confections, the great equalizer and balance-giver is sugar. It tamps down the astringency of tannins in both ingredients. It rounds out sharpness and brings forward the bright fruity notes in red wine. The two become complementary, highlighting red wine’s sophisticated flavor.
      These cupcakes begin with a dark cocoa cake batter enriched with red wine. The baked cakes are filled with simple three ingredient red wine ganache. Then, they’re topped with a big swirl of naturally wine-hued red wine buttercream. While these Chocolate Red Wine Cupcakes are not health food, it’s worth noting that both dark chocolate and red wine have long been celebrated for their heart-healthy attributes. Healthy or not, these must be the most antioxidant-rich cupcakes I’ve ever made!

      What are Tannins? Tannins are found in plants and naturally occur in nature. In wine, chocolate, coffee, and tea, they are often perceived as a sensation of dryness and bitterness.Tannins also have antioxidant and antimicrobial properties.

      Choose a Full Bodied Red Wine
      Any red wine with more than 13.5 percent alcohol is considered a full-bodied wine. In general, these wines have more concentrated flavors and higher tannin content. Use your favorite dry merlot, cabernet sauvignon, zinfandel, or syrah. I used merlot.

      Three Ingredient Red Wine Ganache Filling
      Chop 4 oz. (or, 1 Baker’s bar) of milk or semisweet chocolate and place it in a heat-proof bowl. Add in 1/4 cup red wine and heat for 1 minute in the microwave. Allow the mixture to stand for one minute, then whisk together until a shiny ganache forms. While the ganache is still hot, finish it with 2 tablespoons of unsalted butter. This will give the ganache a smooth silky texture. Set aside while you make the cupcakes.
      Note: This ganache will be quite sharp in flavor, with some bitterness. This is by design. It tastes much milder as a cupcake filing, yet punches up the overall red wine flavor. I prefer using milk chocolate for this component because of its sweetness, but semisweet chocolate will work just fine, too.

      Make the Chocolate-Red Wine Cupcake Batter
      Combine the dry ingredients in a large bowl by sifting together the flour, dark cocoa powder, salt, and baking soda. Whisk together so everything is combined and well dispersed.

      Next, cream butter, granulated sugar, and eggs together using a hand mixer. Add in a little sour cream to keep the cake’s texture moist. Then add half of the cocoa mixture on top of the cream mixture and mix until just combined.

      Add 1/2 cup of red wine to the mixture, then beat to combine. Follow up with the last of the dry ingredients and mix again until just combined.

      Portion the cupcakes into liners with a standard size trigger ice cream scoop (or by the level 1/4 cups). My yield was about 15 cupcakes. Bake until domed and a toothpick tester comes out clean, then cool completely.

      Fill the Cupcakes with the Ganache
      By the time your cupcakes are cooled, the red wine ganache made earlier has probably set up a little. If so, microwave it at 10 second intervals until pourable. Cut a little divot from the top of each cupcake using a paring knife (see video for action of this) and fill it with a spoonful of ganache. Trim the cake piece flat and replace it over the hole.

      Make the Red Wine Buttercream
      My favorite part! This buttercream is so delicious, I could eat loads of it straight from the bowl. Start with two cups or red wine, and simmer it on the stove top until reduced to 1/4 cup (about 20 minutes). Your house will probably smell like a winery the entire time, but that’s not entirely a bad thing.
      Once the wine is reduced, let it cool completely. Then, cream butter, confectioners’ sugar, and the wine reduction in the bowl of an electric mixer.

      Beat until fluffy and well combined. The frosting will have a naturally light red/wine colored hue which will oxidize and darken as it stands. Your frosting may be more red or more pink hued depending on the red wine you use.

      Pipe a generous topping of red wine buttercream onto the filled cupcakes. You should have plenty enough for a nice double swirl on each.

      Embellish
      I decorated these cakes with a mix of gold dragees. I love the look! However, the larger ones are a bit hard to chew. You have to – sort of – hold them in your mouth to soften before they dissolve enough to chew. Next time, I think I will opt to use just the smaller ones. If you’d like to purchase some, you can find them here.

      If you serve these chocolate red wine cupcakes soon after filling and frosting them, the ganache may still be liquid in the centers. It will set over the course of about an hour, and have a smooth truffle-like consistency. They are delicious both ways!
      If you’re keen on making these, check out my video to help you along. There are a few steps, but all are pretty straight-forward.

      Related recipe: Artisan Red Wine Soft Caramels

      Chocolate Red Wine Cupcakes

      Heather Baird

      These Chocolate Red Wine Cupcakes are truly special-occasion worthy. They add a touch of sophistication to any event: weddings, showers, birthday parties, Valentine’s Day. You can even make them a sweet addition to a cheese and wine-themed charcuterie board. Choose a full-bodied red wine for this recipe, such as merlot, cabernet sauvignon, zinfandel, or syrah. For the buttercream, the wine will need to reduce on the stove top for about 20 minutes, which will temporarily make your kitchen smell like a winery – but that’s not entirely a bad thing!

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      Prep Time 35 minutes minsCook Time 16 minutes minsTotal Time 51 minutes mins

      Course DessertCuisine American

      Servings 15 cupcakes

      Equipmentcupcake pans one or more15 cupcake linersdisposable piping baglarge closed star piping tipTrigger ice cream scoop
      Ingredients US CustomaryMetric Red wine ganache4 oz. chopped milk chocolate or semisweet chocolate1/4 cup red wine2 tablespoons unsalted butterChocolate red wine cupcakes1 cup all-purpose flour1/2 cup unsweet dark cocoa1/2 teaspoon fine grain salt1/2 teaspoon baking soda1/2 cup unsalted butter at room temperature1 cup granulated sugar2 large eggs at room temperature1/4 cup sour cream1/2 cup red wineRed wine buttercream2 cups red wine1 cup unsalted butter at room temperature4 cups confectioners’ sugarGold dragees optional
      Instructions Red wine ganachePlace the chopped chocolate in a microwave-safe bowl and add the red wine. Microwave at 100% power for 1 minute. Allow the hot mixture to stand for 1 minute.Whisk the two ingredients together until a shiny ganache forms. While the mixture is still hot, add the 2 tablespoons of butter and whisk until melted and combined. Set aside.Chocolate-red wine cupcakesPreheat the oven to 350F. Line cupcake tins with 15 paper liners.In a large mixing bowl, sift together the flour, cocoa powder, salt, and baking soda.In the bowl of an electric mixer, cream together the butter and granulated sugar until light and fluffy. Add the eggs and mix again. Beat in the sour cream.Add half of the dry cocoa/flour mixture to the creamed mixture. Beat until just combined. Add the 1/2 cup of red wine and beat until well incorporated. Add the remaining dry ingredients and beat again until just combined. Scrape down the bowl to make sure everything is well mixed.Using a trigger ice cream scoop, or a 1/4 cup measure, portion the batter into the cupcake liners. Bake 15-17 minutes, or until cupcakes are domed and a toothpick tester comes out clean.Let cupcakes cool in the pans 5 minutes, then transfer to wire racks to cool completely.Red wine buttercreamPlace the red wine in a saucepot and simmer over medium-high heat until reduced to about 1/4 cup. This will take about 20-25 minutes, more or less depending on your range. (When wine reduces by half, keep a close eye on it.) Remove from the heat and transfer to a bowl or small pitcher to cool completely.In the bowl of an electric mixer, cream the butter until smooth. Add confectioners’ sugar 1 cup at a time, mixing well after each addition. Add the cooled wine reduction and beat until light and fluffy, and the frosting’s color is consistent throughout. (Buttercream may appear light, but will darken over time.)Transfer the frosting to a piping bag fitted with a large closed star tip.Assemble the cupcakesStir the ganache that has been standing at room temperature. If it has thickened, microwave it for 10-15 seconds until loose and pourable.Cut a small divot from the center of each cupcake and save the cut-out cake pieces. Fill each cupcake with a small spoonful of the red wine ganache, about 1/2 tablespoon. Trim cake pieces flat and place over the filled holes. (See video for action.)Pipe a double swirl of red wine buttercream onto a cupcake. Immediately top with dragees, if using. Repeat with remaining cupcakes.Keep cupcakes in an air-tight cupcake keeper. Or, allow cupcakes to stand uncovered until the buttercream crusts, about 30 minutes, before covering them with plastic wrap.
      NotesWhat to expect: Soft dark chocolate cupcakes hold a punchy hit of sharp red wine ganache inside, with a topping of sweet, fruity red wine buttercream that brings balance to the confection.
      Ganache can be optional: These cupcakes are good with or without the ganache. The ganache makes them a more grown-up treat, as it is the only element where the alcohol in the red wine doesn’t completely cook out.
      Ganache will set: If you serve the cake soon after filling and frosting, the ganache may still be liquid. The ganache will set over time for a smooth truffle-like texture.

      Keyword chocolate red wine cupcakes, dark cocoa powder, merlot, red wine, red wine buttercream, red wine chocolate cake, red wine cupcakes, red wine reduction, semisweet chocolate, valentine’s day dessert, wedding cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Peach Bellini Cupcakes

      ha scritto per te

      Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!

      Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
      These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.

      Make the batter.
      Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.

      Dice the peaches.
      Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.

      Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.

      Lighten the batter with egg whites.
      Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.

      Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.

      Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.

      Champagne pastry cream.
      Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
      Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.

      Peachy hues.
      The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
      See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.

      Bubbly!
      This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!

      Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
      Related recipe: Homemade Peach Cobbler in a Cone

      Peach Bellini Cupcakes

      Heather Baird

      Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minutes minsCook Time 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins

      Course DessertCuisine American

      Servings 18

      Ingredients  Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
      NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.

      Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Oreo Cupcakes

      ha scritto per te

      These party-perfect Oreo Cupcakes belong at any happy occasion! The cakes are made with rich, black cocoa powder and they’re topped with the best Cookies and Cream buttercream, ever!

      As the baker and recipe blogger of the family, I often get asked questions like “Where’s the Oreo cupcake recipe on your blog, I couldn’t find it.” Which makes me panic a little, and wonder why on earth I don’t already have an Oreo cupcake recipe published, after 14 years of blogging. Sure, I have plenty of other Oreo-themed recipes, but this was an obvious oversight. I’m correcting it today.

      Black cocoa batter.
      This cake recipe starts out as most batters do. First, cream the butter and sugar together in large mixing bowl. Add in an egg, vanilla, and buttermilk. Blend together until smooth.
      Next, whisk the dry ingredients together. Dark cocoa from the grocery store will work just fine and will taste fantastic. But for authentic Oreo flavor, opt for black cocoa. Which can be purchased online. I used this black dutched cocoa powder. It imparts true Oreo cookie flavor.

      Get the wet and dry ingredients together in the same bowl and mix it all up. Beat until the batter is smooth and consistent matte black. Now it’s time to bake!

      Now, this is important – fill the cupcake papers no more than 1/2 full. This batter rises quite a bit, and has a super moist and delicate crumb. These won’t crown much on top. And the only way to check for doneness is with a toothpick inserted in the center of a cake. It should come out clean, or with a few small crumbs clinging to it.
      Divide Oreo cookie shells from their cream centers.

      Cookies and Cream buttercream.
      This buttercream is SOOOO creamy and delicious! I am its biggest fan. The Oreo cream centers are incorporated with the creamed butter and powdered sugar mixture. Then, finely pulverized Oreo cookie shells are mixed in. Use a food processor to get the cookies ground to fine consistency. If you’re like me, you hate dragging out a bulky food processor. But it’s worth it – I promise!

      A learning moment.
      I SO wanted to use these tall cupcake cups for baking the batter, but their shape doesn’t work well with chocolate cake batter. Their tall popover profile encourages the batter to bubble up in the centers and overflow. After several attempts (and oven scrubs) I was forced to resort to standard size liners. Which worked perfectly. However, the tall papers do make cute cupcake holders, so they weren’t a complete loss. Using them made the cakes sturdier, and easier to transport and arrange very moist chocolate cupcakes.

      Transfer the buttercream to a piping bag with a large open star tip. See all of those tiny chocolate flecks? They provide so much Oreo flavor! And again, to drive the point home further – it’s important to grind those cookies fine. Or else they’ll clog the piping tip.

      Garnish each cupcake with a whole Oreo cookie placed to one side of the frosting swirl. Then sprinkle with a little more crushed Oreo cookies.
      Oreo Cupcakes

      The interiors are so soft and moist – and dark! I had a hard time getting a good image of the interior because the cakes are so intensely dark chocolate. Oh well. I tried!
      This is a wonderful sweet thing for any happy occasion, such as birthdays, holidays – or just as an ending to Sunday dinner. Enjoy!

      Oreo Cupcakes

      Here’s a dessert for all occasions! Oreo cupcakes are made of tender sour cream dark chocolate cake and topped with a tall swirl of cookies and cream frosting. Bake these cupcakes in a standard size cupcake pan and fill them only half full of batter. These cakes will rise quite a bit in the oven but won’t dome in the centers. Their moist texture gives them a level top. Check for doneness using a toothpick tester inserted in their centers. The frosting recipe provides enough for a tall triple swirl of buttercream. The recipe can be halved for a more modest amount of frosting.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 22 minsTotal Time 52 mins

      Course DessertCuisine American

      Servings 20

      Ingredients US CustomaryMetric Dark chocolate cupcakes1/4 cup unsalted butter softened1 cup granulated sugar1/2 cup sour cream1 large egg½ cup buttermilk2 teaspoons vanilla extract1 cup all-purpose flour1/2 cup black cocoa powder or dark cocoa powder such as Hershey’s dark1 teaspoon baking soda1/4 teaspoon fine grain sea saltCookies and cream buttercream20 Oreo sandwich cookies2 cups unsalted butter at room temperature6 cups confectioners’ sugarMilk or cream to thinToppings20 whole Oreo cookies6 Oreo cookie shells crushed in a bag with a rolling pin
      Instructions Dark chocolate cupcakesPreheat the oven to 350F. Line the cupcake pans with 20 paper cupcake liners.In the bowl of an electric mixer, combine the butter and sugar. Beat until light and fluffy. Add the sour cream, egg, buttermilk, and vanilla. Mix on medium speed until well incorporated.In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the flour mixture to the creamed mixture. Beat on low speed until just combined.Divide the batter between the cupcake liners, filling each liner only 1/2 way full. These cupcakes will rise quite a bit in the oven, but will not dome in the centers. Bake for 15-17 minutes, or until a toothpick tester inserted in the center of a cupcake comes out clean, or with a few moist crumbs clinging to the toothpick.Remove from the oven and let cool in the pans for 5-7 minutes. Transfer the cupcakes to a wire rack to cool completely.Cookies and Cream ButtercreamSeparate the Oreo cookies and scrape the cream centers out into a bowl. Add the Oreo cookie shells to a food processor and process until fine crumbs are formed. Set aside.In the bowl of an electric mixer, combine the butter, Oreo cream centers, and the confectioners’ sugar. Beat on medium-low until combined. Increase the speed and beat until lightened in color. Add milk or cream 1 tablespoon at a time to thin the buttercream to piping consistency if needed. Beat 5 minutes on high speed until the buttercream is almost white in color.Add the Oreo crumbs to the buttercream. Mix briefly until the crumbs are well dispersed, about 15 seconds. Scrape down the bowl and fold in any pockets of crumbs.Transfer the buttercream to a large disposable piping bag fitted with a large open star piping tip.Assembly and toppingsPipe a triple swirl of buttercream over each cooled cupcake. Immediately place a whole Oreo cookie into one side of the swirl; top each with a sprinkle of crushed Oreo cookies.Serve immediately, or store in an airtight cupcake keeper at room temperature until ready to serve.
      NotesBe sure to process the Oreo cookies into fine crumbs for the buttercream frosting. Otherwise, large pieces of the Oreos will clog the piping tip when trying to frost the cupcakes.

      Keyword chocolate cupcakes, cookies and cream buttercream, dark chocolate cake, easy cupcake recipe, Oreo buttercream, oreo cookies, Oreo Cupcakes

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows

      ha scritto per te

      Move over pumpkin pie! Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows are ready to be the star of your Thanksgiving feast.

      It’s not too hard to figure out where the inspiration for these cupcakes came from. When Thanksgiving rolls around my mom always makes a big pan of buttered sweet potatoes topped with golden toasted marshmallows. It’s nearly dessert, but somehow we all accept that it belongs on the plate next to the turkey and dressing.
      Browned butter is what makes the cake extra-special. The toasty flavor harmonizes so well with warm spices and sweet potato.

      Brown that butter.
      Browning butter is easy, but it requires your undivided attention. And it’s the first step of this recipe, so let’s get into it.
      Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.

      Mixing the batter.
      Oh, the spices! They will fill your home and give you all the warm and fuzzies. Whisk cinnamon, ginger and allspice into the dry ingredients. In a separate bowl, combine the wet ingredients, which includes unsweet mashed sweet potato. You could boil sweet potatoes on the stovetop in water and then mash them. Or save yourself some trouble. Buy a can of organic sweet potato puree (such as this).

      Combine the wet and dry ingredients until smooth. Then add the browned butter along with the solids. Beat it in with an electric mixer, and you should have a thick, fluffy, perfect-looking cake batter.

      Portion it into cupcake liners using an ice cream scoop. If you don’t have a scoop, then aim for about 2/3 full.

      Look at these beauties! They rise and brown evenly, and have a soft, moist crumb.

      Marshmallow time!
      I would understand if you wanted to plop a toasted ready-made marshmallow right on top of those cupcakes for an easy version of this recipe. However. I adore the bouncy softness of a homemade marshmallow. Ever since I topped this hot cocoa cake with homemade marshmallows. Well. I’m a changed woman.
      They’re not all that difficult to make, but they will need some time to cure. You may want to make them ahead of the cake portion. I’ve added a grace note of bourbon to these marshmallows, which makes my southern heart a little happier, and it tastes divine with the sweet potato sponge.

      After the marshmallow cures in the pan for two hours, slice the slab of marshmallow into 25 squares.

      Simple cinnamon American buttercream is quick to whip up, and the perfect adhesive to hold onto the bourbon marshmallows. You’ll just need a little bit on top of each cupcake. (I used a Sultan tube, which pipes the perfect little ring of frosting.) Lightly toast the marshmallows using a chef’s torch, if you have one. Homemade marshmallows are extremely meltable, so use a light touch.

      There’s a lot of love that goes into these cupcakes, from the browned butter to the homemade marshmallows. And if you’re feeling generous, drizzle a little caramel sauce over the tops of the marshmallows and sprinkle on some pecans. I call these toppings optional because there’s already quite a bit going on, but those finishing touches are nice when serving to a crowd.
      One more thing – not everyone will have a chef’s torch to toast the marshmallows. There are oven instructions for this in the recipe notes.

      Brown Butter Sweet Potato Cupcakes with Homemade Bourbon Marshmallows

      Heather Baird

      These sweet potato cupcakes were inspired by my mom’s Thanksgiving side dish of sweet potatoes topped with marshmallows. There are several steps to this recipe, but I think they are well worth the effort. And especially for the upcoming holidays! You can buy unsweet sweet potato puree canned at most grocery stores, and that’s what I used in this recipe. However, you can also make your own by peeling sweet potatoes, cutting them into 1/2 inch chunks, and boiling them until tender (about 15 minutes). Then mash them until fine, or stick them in a blender to puree.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hrCook Time 45 minsTotal Time 1 hr 45 mins

      Course DessertCuisine American

      Servings 25 cupcakes

      Equipmentchef’s torch8×8 baking pan2 cupcake panspaper cupcake liners
      Ingredients US CustomaryMetric Sweet potato cupcakes3/4 cup unsalted butter2 cups all-purpose flour1 1/2 teaspoons baking soda3 teaspoons ground cinnamon1 teaspoon ground ginger1/4 teaspoon allspice1 teaspoon salt1 1/2 cups granulated sugar1/2 cup firmly packed light brown sugar1 1/2 cups sweet potato puree3 large eggs1/2 cup sour creamBourbon marshmallows4 1/2 teaspoons unflavored powdered gelatin1/2 cup bourbon3/4 cup sugar1/2 cup light corn syrup divided1/4 cup water1/8 teaspoon salt2 tablespoons bourbon2/3 cup cornstarch1/2 cup confectioners’ sugarCinnamon buttercream1 cup unsalted butter at room temperature4 cups confectioners’ sugar1 1/2 tablespoons ground cinnamonMilk or cream to thinOptional toppings1/2 cup prepared caramel sauce1/2 cup chopped pecans
      Instructions Sweet potato cupcakesPreheat oven to 350 degrees. Line cupcake tins with papers.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. It’s much harder to judge the doneness in a dark nonstick pan. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, and salt. Set aside.In a large bowl, whisk the sweet potato puree with the granulated sugar, brown sugar, eggs and sour cream until well combined. Stir in the flour mixture and combine until only a few streaks of flour remain. Whisk in the browned butter until well combined.Divide the batter between the cupcake liners using a trigger ice cream scoop. If you don’t have a scoop, fill them about approximately 2/3 full. Bake cupcakes for 20-25 minutes or until they spring back when pressed in the middle. Remove them to a wire rack to cool completely.Bourbon marshmallowsLightly spray an 8-by-8-inch baking pan with cooking spray and wipe away any excess with a paper towel.Let the gelatin dissolve in bourbon 5 minutes, or until well bloomed and thickened.In a medium saucepan with a candy thermometer clipped to the side, stir together the sugar, 1/4 cup corn syrup, 1/4 cup water and salt and place over high heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour the remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.Microwave the gelatin on high until it is completely melted, about 10-20 seconds. Pour it into the corn syrup. Set the mixer to low, and keep the mixer running while you check the sugar syrup.Once the syrup reaches 240°F, remove it from the heat. Keeping the mixer on low, slowly pour the syrup into the gelatin mixture in a steady stream, aiming for the space between the beater and the bowl. Increase the speed to medium and beat for 5 minutes. Raise the speed to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and beat in the 2 tablespoons bourbon; the finished marshmallow will be opaque white, fluffy, and roughly tripled in volume.Pour the marshmallow into the prepared pan. Use an offset spatula to smooth the top. Combine cornstarch and confectioners’ sugar in a medium bowl to make the coating. Sift coating evenly and generously over the top. Let the marshmallow set for at least 2 hours. When the marshmallow has set, use a knife to loosen the marshmallow from the edges of the pan. Invert the marshmallow slab onto a coating-dusted work surface and dust it with more coating. Cut into 25 large squares and dip the sticky edges of the marshmallows in more coating, patting off the excess. Let stand, uncovered, at room temperature while you prepare the buttercream.Cinnamon buttercreamCombine the butter and confectioners in the bowl of an electric mixer. Beat on high speed until well combined, about 4 minutes. Add in the cinnamon. Add milk or cream 1 tablespoon at a time with the mixer running until the frosting comes to piping consistency. Transfer the frosting to a large piping bag fitted with a large sultan decorator piping tip (see blog post for link). Alternatively, you can use any large fluted piping tip. AssemblyPipe a small ring of buttercream on a cupcake and immediately top with a marshmallow. Repeat the process of piping and topping until all of the cupcakes are topped. Use a chef’s torch to lightly toast the marshmallows. Homemade marshmallows are extremely meltable, so use a light touch. Garnish each cupcake with a drizzle of caramel and a sprinkle of chopped pecans.Store the cupcakes airtight for up to 2 days at room temperature.
      NotesIf you don’t have a chef’s torch, place the marshmallows on a baking sheet and broil them for 2 minutes in the oven. As I stated before, homemade marshmallows are very meltable. When lightly toasted remove them from the oven and place them in the refrigerator to firm. When firm enough to move, transfer them with a spatula to the frosted cupcakes.
      To shortcut this recipe, you could use ready-made jumbo marshmallows instead of making the homemade bourbon marshmallows.

      Keyword brown butter cupcakes, homemade marshmallows, sweet potato cupcakes, Thanksgiving dessert

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Buttered Popcorn Cupcakes

      ha scritto per te

      Make Movie Night even more fun with Buttered Popcorn Cupcakes! Buttery yellow cupcakes are topped with popcorn-flavored Swiss meringue buttercream and garnished with crunchy theater-style popcorn.

      I’ve always loved experimenting with the flavor of popcorn in my sweets and baked goods. Back in 2014, when I was writing Sea Salt Sweet, I developed a silky, salty-sweet Buttered Popcorn Panna Cotta (page 147, for those that have it). Corn is sweet by nature, and already holds buttery notes. I think the flavor works remarkably well in desserts.
      Today I’m adding another to the recipe index: Buttered Popcorn Cupcakes. They have true butter popcorn flavor, in a Willy Wonka’s Candy Factory kind of way. Or if you’re a fan of Jelly Belly’s Buttered Popcorn Jelly Beans? Well then. These are the cupcake version!

      The flavor makers.
      Start with my butter yellow cupcake recipe as the base for this confection. Cream together butter, sugar, and eggs, then add in the magic ingredient: Buttered Popcorn Flavoring Oil. Fat is an excellent carrier of flavor, so mixing it in at this stage with the butter ensures it will disperse well throughout the batter.

      Add the dry ingredients and mix well until a thick pale yellow batter forms. Then scoop the batter into the cavities of a lined cupcake pan. This recipe makes exactly 12 cupcakes.

      This step is optional, but I couldn’t help myself. I lightly brushed the top of each cupcake with melted salted butter. This just creates another layer of buttery flavor.

      The right buttercream for the job.
      Swiss meringue buttercream is the perfect choice for these cakes, and I’ll tell you why. It does not crust like American buttercream does. When a frosting ‘crusts’ it means the outer layer sets and becomes un-sticky. The popcorn garnish needs to be added just before serving so it’s nice and crunchy. Frost these cupcakes well ahead of time with the Swiss buttercream, and the frosting will keep its freshly piped texture. Well enough to hold on the popcorn just before you serve them to guests.

      Pop your own corn, if you’d like. But the color and flavor of this prepackaged Brim’s ‘Movie Theater Butter” popcorn is a ringer for the real thing! I love it, and it’s made right here in Tennessee, too!

      Pipe a big double swirl of buttercream on top of each cake and top with a handful of popcorn. I used a large open star pastry tip, which is Ateco 828.

      You can find the super-cute ‘TICKET’ cupcake wrappers right here, and the red and white stripe cups here.

      Adventurous eaters and fans of Jelly Belly’s Buttered Popcorn Jellybeans will love these cupcakes! They’re perfect for family movie night. Or bookmark this recipe for next year’s Oscars viewing at home.
      Check out my (award-winning!) Olive Oil Jalapeno Cornmeal Cake with Candied Citrus, if you’re just dipping a toe in to experimenting with corn flavor in desserts. It’s a good gateway to popcorn in desserts, and a wonderful ending to any meal.

      Buttered Popcorn Cupcakes

      Heather Baird

      Amaze your friends with the true flavor of buttered popcorn in cake form! Buttered Popcorn Cupcakes are delicious buttery treats that are perfect for the big game or family movie night. Please note, the Swiss meringue buttercream uses salted butter in this recipe, to convey the flavor of salty buttered popcorn. You may have buttercream left over if you don’t pipe a big double swirl as pictured. You may opt to halve the buttercream recipe if you plan for a more modest amount of frosting.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 20 minsTotal Time 40 mins

      Course DessertCuisine American

      Servings 12 cupcakes

      EquipmentCupcake pan12 cupcake liners6 “ticket” cupcake wrappers optional6 red and white stripe baking cups optional
      Ingredients US CustomaryMetric Cupcakes1/2 cup unsalted butter softened3/4 cup granulated sugar2 large eggs at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz1 1/4 cups all-purpose flour1 1/4 teaspoon baking powder1/2 teaspoon fine grain sea salt1/2 cup buttermilk at room temperatureSwiss meringue buttercream and garnish4 large egg whites1 cup granulated sugar1 1/2 cups salted butter at room temperature1 dram bottle LorAnn Buttered Popcorn Flavor .125 oz.Yellow gel food colorOrange gel food color3 cups prepared movie theater style popcorn such as Brim’s
      Instructions Yellow butter cupcakesPreheat the oven to 350°F. Line a cupcake pan with 12 paper liners.In the bowl of an electric mixer, combine the butter and sugar and medium speed until fluffy and lightened in color. Beat in the eggs one at a time. Beat in the buttered popcorn flavor. Scrape down the bowl and mix to incorporate once more.In a medium mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.Add the flour mixture and buttermilk alternately to the creamed mixture. Begin and end with flour, and mix on low speed until just combined. Scrape down the bowl and fold together any bits of remaining butter or flour by hand.Using an ice cream scoop, or a 1/4 cup measure, divide the batter evenly between the muffin cups.Bake the cupcakes for 20 minutes or until they spring back when pressed in their centers. Allow them to cool in the pan for 3 -5 minutes, then transfer to a wire rack to cool completely.Buttered popcorn Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg whites and sugar. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the buttered popcorn flavor. Add drops of yellow gel food color until a bright yellow hue is achieved. Add 1 or 2 drops of orange food color to bring the hue closer to the color of theatre style buttery popcorn. Scrape down the bowl and beat on high speed until fluffy and the color is consistent.Place the buttercream in a large pastry bag fitted with a large French piping tip, such as Ateco #828. Pipe a large double swirl of buttercream on top of each cupcake. Don’t top cupcakes with the popcorn until just before serving.Just before serving or displaying cupcakes, top each with a handful of crunchy theater style popcorn. The popcorn will become hydrated over time, so serve within an hour of garnishing.
      NotesOptional step: While the cupcakes are still slightly warm, brush their tops with a little melted salted butter. This adds an extra layer of buttery flavor. About 2 tablespoons will be more than enough.
      Use your favorite ready-made popcorn for this recipe, or you can pop your own. I love prepackaged Brim’s movie theater-style popcorn for this recipe.
      Swiss meringue buttercream video tutorial can be found in this blog post. 

      Keyword butter cake, buttered popcorn, movie night, swiss meringue buttercream, yellow cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Tagalong Cupcakes

      ha scritto per te

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.

      It’s Girl Scout cookie time! Do you have a favorite? I’m a Tagalongs and Samoas girl, through-and-through.
      Last week when I was leaving my local home improvement store, I was suddenly surrounded by some uniformed, and very official-looking cookie sellers.
      “Do you want to buy some cookies?” Never one to pass up Girl Scout cookies, of course I did! When I said, “YES!” the girls did fist bumps and an end zone-style dance in the parking lot that kind of made my whole week. I smile just thinking about it.
      So, I left with two boxes each of Tagalongs and Samoas, with the idea that one of them would inspire another sweet treat. The new giant jar of peanut butter in my cupboard sealed the deal for Tagalongs-inspired cupcakes.

      Creaming the mixture
      Begin the cake portion by creaming the butter with brown sugar. Then adding the eggs one at a time. The batter is easy enough to manage using a hand mixer. (Although I wish I had used a deeper bowl – I had a few splatters!)

      Add dark unsweetened cocoa powder, and be sure to sift it first! It tends to clump. Pour in a splash of vanilla extract, also, then mix it all up.

      Alternate mixing the flour and sour cream into the butter mixture. Begin and end with the flour. Mix each in until just combined.

      Beat the batter until light and fluffy, then pour in the brewed coffee. Mix until well combined.

      These cakes won’t crown much either, so don’t get worried if they look flat on top. This is normal. The cakes are ultra soft and tender, so it’s important to let them cool completely before unwrapping them. Otherwise they’ll stick to the liners. However, they peel away from the liners perfectly when cool.
      You may recognize the cake part of this recipe. It’s from these Triple Chocolate Devil’s Food Cake Cupcakes I made back in 2017. They are equally delicious topped with peanut butter buttercream!

      Creamy peanut butter buttercream.
      Pipe the peanut butter frosting on top of each cake. Essentially you’ll need just three ingredients: creamy peanut butter, salted butter, and confectioners’ sugar. I recommend frosting these cake with just 2-3 tablespoons of frosting. This is rich stuff!

      Unbox the Tagalongs while resisting the urge to eat 1 or 6, and top each frosted cupcake with a cookie.

      Chocolate sprinkles are optional (or are they?). But I think they look even more delicious with them. Use real chocolate sprinkles such as DeRuijter brand and you won’t be sorry.

      Tagalong cookies make a perfectly delicious little hat for these cupcakes. This is a must-make for chocolate-peanut butter lovers!

      Talk about rich and decadent! These, without a doubt, will satisfy any chocolate-peanut butter craving. Be sure to check out the video I made if you have questions about the batter mixing technique. It’s easy and creates the most velvety textured chocolate cake.

      Tagalong Cupcakes (Chocolate-Peanut Butter Cookie Cupcakes)

      Heather Baird

      This recipe for Tagalong Cupcakes is inspired by the classic Girl Scout cookie. Chocolate cake is topped with creamy peanut butter frosting with a Tagalong cookie as an edible topper.These cakes won’t crown much, so don’t worry if they look flat on top. This is normal. The cakes are ultra-soft and tender, so it’s important to let them cool completely before unwrapping them (otherwise they’ll stick to the liners). However, they peel away from the liners perfectly when cool.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }5 from 1 vote

      Prep Time 15 minsCook Time 22 mins1 hour cooling time 1 hrTotal Time 1 hr 37 mins

      Course DessertCuisine American

      Servings 24

      EquipmentCupcake pans (2)disposable pastry bagLarge 1” round open piping tip, optional
      Ingredients US CustomaryMetric Chocolate cupcakes1 cup unsalted butter softened1 1/2 cups light brown sugar packed2 eggs at room temperature6 tablespoons unsweet dark cocoa powder sifted1 1/2 teaspoons baking soda1 teaspoon vanilla extract1/4 teaspoon salt1 1/2 cups all-purpose flour2/3 cup sour cream room temperature3/4 cup hot coffeePeanut butter buttercream1 1/2 cups creamy peanut butter at room temperature1 1/2 cups salted butter (or unsalted, see notes) at room temperature2 cups confectioners’ sugar24 Tagalongs Girl Scouts cookies1/3 cup chocolate sprinkles such as DeRuijeter real dark chocolate sprinkles
      Instructions Chocolate cupcakesPreheat oven to 350°F. Line two cupcake tins with paper liners.In the bowl of an electric mixer, beat the butter in a large bowl until creamy. Add the sugar; mix well. Beat in the eggs one at a time. Mix until lightened in color. Add the cocoa, baking soda, vanilla extract and salt; beat well to combine.Beat in the flour in 3 additions alternately with the sour cream, begin and end with flour.Add the hot coffee at the end and mix until a smooth batter forms. Using a trigger ice cream scoop, portion the batter into the prepared pans. Bake the cupcakes for 17-22 minutes, or until a toothpick tester comes out clean, or with a few damp crumbs clinging to it. These cupcakes do not bake with a crown; they should be flat on top. These cakes are very tender when warm, so let them cool in the pans 5 minutes before transferring to a wire rack to cool completely.Peanut butter frostingIn the bowl of an electric mixer, combine the peanut butter and butter. Beat until creamy and well incorporated. Add the confectioners’ sugar and beat until thick and slightly lightened in color. If your frosting seems thick, you can add milk or cream 1 tablespoon at a time until it loosens. (I did not have to do this, but powdered sugar brands vary in cornstarch content, which can make a difference.)Transfer the frosting to a large disposable piping bag fitted with a 1” round piping tip (alternatively just snip 1” hole in the end of a pastry bag). Pipe about 2 tablespoons worth of frosting in a mound on top of each cupcake. Top each cake with a Tagalong cookie. Pour chocolate sprinkles into a shallow dish and gently roll the edges of the cupcake in the sprinkles. You could also just sprinkle them over the cakes, if you prefer.Enjoy one right away, then make people happy by sharing!
      NotesNo salted butter on hand? You can use unsalted in the frosting along with 1/4 teaspoon of fine grain salt.
      It’s important to make every effort to support the Girl Scouts, But if you don’t have a Girl Scouts cookie seller in your area, or if it’s off-season, you can find a close approximation of Tagalongs at Aldi stores. They are simply packaged as Benton’s “Peanut Butter Filled Cookies”.  

      Keyword chocolate sprinkles, devil’s food cake, peanut butter buttercream, Tagalongs cookies

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Coffee Cupcakes

      ha scritto per te

      Coffee Cupcakes are sure to please any coffee enthusiast! Coffee-infused cupcakes are topped with rich salted coffee buttercream and topped with coffee-glazed chocolate doughnuts.

      I’ll take coffee just about any way I can get it, but I’m especially excited about these Coffee Cupcakes. My favorite Tiramisu Cupcakes definitely have some new competition for an afternoon pick-me-up. Loaded with coffee flavor, they’re not too sweet. The salted coffee buttercream? It’s so good! The salt tempers any bitterness for a smooth flavor. And if that weren’t enough, I baked up a batch of mini chocolate doughnuts and covered them with coffee glaze. It’s a coffee-lover’s sweet dream come true!

      Coffee flavor in an instant.
      Instant espresso powder is my preferred ingredient for making any baked good have obvious coffee flavor. It’s easy to use and widely available. I can’t recommend it enough! I use it in all of the components of this cupcake. Instant coffee will work also, if you have a favorite brand. Starbucks VIA comes to mind, because it’s high quality, has big coffee flavor, and there are several varieties to choose from (such as Pike Place and Italian Roast).

      Bake the batter in paper liners for about 20 minutes. The coffee cupcakes come out of the oven so beautifully caramel-colored, and have a sponge that bounces back when you press it.

      MVP coffee buttercream.
      This buttercream. Crème au beurre au café (French coffee buttercream). It’s so dreamy. I have tried many different coffee buttercream recipes, and I prefer this one above all. You may recognize it from the Mocha Yule Log Cakes I made last December. It’s also an important layer in Classic Opera Cake. You just can’t get any better coffee bang for your buck. None of the alternatives came close to its silky texture and flavor. This recipe requires the use of a candy thermometer. However, it’s worth the little extra effort for the end result.

      This recipe makes 20 cupcakes. I’ve scaled the frosting recipe to fit the yield accordingly. Pipe a nice big swirl on each cupcake that’s not too tall, and you’ll have the perfect ratio of frosting to cake.

      Bite-size doughnuts.
      That mini doughnut pan that I bought 11-ish years ago? I still have it. At the time, I wondered if I was just clogging up my cabinet space. But it’s turned out to be such a useful tool. I whipped up some chocolate cake doughnuts for cute cupcake toppers- because who doesn’t love a little chocolate with their coffee?

      The doughnut recipe will make more than you’ll need to top the cupcakes, but I don’t really see that as a problem. They’re tiny, delicious, two-bite treats that will be eaten up before you know it.

      Coffee glaze seemed just the thing to make these the ultimate triple threat coffee cupcakes. The sponge, frosting, and donut toppers all have a coffee element.

      Just after glazing, sprinkle on some tiny white nonpareils if you have them. They are just the right size to garnish the doughnuts. They’re not too heavy so they won’t slide off. Let them stand until the glaze firms.

      Top each cupcake with a coffee-glazed chocolate doughnut. Yum! These look so cute all lined up on a serving tray. I think they’re perfect for an office party, or a book club meeting, or just as a gift for your favorite coffee connoisseur.

      These cupcakes are intense yet well balanced. The frosting flavor is like salty-sweet coffee with cream. (Salted coffee is a thing for a reason!) The little chocolate doughnut on top is a wonderful accent with the coffee flavors.

      Coffee Cupcakes with Salted Coffee Buttercream

      Heather Baird

      These cupcakes have a triple dose of coffee flavor in the cake, frosting and the doughnut glaze!The frosting has obvious salty-sweet flavor in the same way salted caramel tastes. If you’re not a fan of salty sweets, then reduce the amount of salt in the buttercream from 1/2 teaspoon to 1/4 teaspoon. Use fine grain sea salt, which is less salty than table salt. Sea salt retains minerals and flavor that is removed from ordinary table salt.Espresso powder can be found in the coffee aisle at the grocery store, and sometimes in the baking aisle. I use DeLallo brand and Medaglia D’oro brands most often. High quality freeze-dried instant coffee can be used in place of espresso powder. For example, Starbucks VIA instant coffee has bold coffee flavor, is micro-ground, and dissolves easily. Don’t skip sifting the flour. It creates a light, airy texture in these cakes.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 40 minsCook Time 54 minsTotal Time 1 hr 34 mins

      Course DessertCuisine American

      Servings 20

      Equipment2 Cupcake pan20 cupcake liners1 mini donut pan see blog post for link1 disposable pastry bag
      Ingredients US CustomaryMetric Coffee cupcakes1/4 cup hot water2 tablespoons instant espresso powder or instant coffee2 1/4 cups all-purpose flour 10.14 oz. sifted1 teaspoon baking soda1/4 teaspoon fine grain sea salt1 cup granulated sugar1/4 cup brown sugar packed1/2 cup unsalted butter at room temperature1 teaspoon vanilla extract3 large eggs at room temperature1 cup buttermilk at room temperatureSalted coffee buttercream1 1/2 cup granulated sugar1/2 cup water3 large eggs at room temperature2 1/4 cups unsalted butter softened4 1/2 tablespoons instant espresso powder dissolved in 2 tablespoon hot water1/2 teaspoon fine grain saltDoughnut batter2/3 cup all-purpose flour sifted1/3 cup dark cocoa powder6 tablespoons granulated sugar1 tsp. baking powder1/4 tsp. salt6 tablespoons buttermilk at room temperature1 tsp. vanilla extract1 egg lightly beaten, room temperature1 tbsp. butter meltedCoffee doughnut glaze1 tablespoon hot milk plus more to thin if needed1 teaspoon instant espresso powder or instant coffee1 cup powdered sugarWhite nonpareils
      Instructions Coffee cupcakesPreheat oven to 350°F. Line 20 cupcake cavities with paper liners.Combine 1/4 cup hot water and 2 tablespoons espresso powder (or instant coffee) in a small bowl; stir to dissolve.Sift together the flour, baking soda, and sea salt. In the bowl of an electric mixer, combine the sugar, brown sugar and butter. Beat well on medium speed until well combined, 3 minutes. Add vanilla extract. Beat in eggs one at a time. Scrape down the bowl as needed and mix again.Add 1/3 of the flour mixture to the bowl and beat until just combined. Beat in half of the buttermilk. Alternate the remaining flour and buttermilk, ending with the flour. Mix the last flour in until just combined. Scrape down the bowl and fold to make sure all the ingredients are well incorporated.Use a trigger ice cream scoop (1/4 cup) or a 1/4 cup measure to portion batter into each cupcake liner, filling each about 2/3 full. Bake for 17-20 minutes, or until the cakes bounce back when pressed in their centers, or when a toothpick tester comes out completely clean.Transfer the baked cupcakes to a wire rack to cool completely.Salted coffee buttercreamIn a small heavy saucepan set over medium heat, dissolve the sugar in the water. Bring the mixture to a boil, stirring constantly. Continue to cook until it registers 240°F on a candy thermometer.Meanwhile, in the bowl of a stand mixer with the whisk attachment beat the eggs until they are thick and pale, about 5 minutes on medium high speed. While mixer is running, add the sugar syrup in a thin stream, carefully tempering the syrup into the eggs without cooking them. Beat until the mixing bowl is cool.Change to the paddle attachment and add the softened butter, 1 tablespoon at a time. The mixture will deflate and look runny, then curdled. Keep adding butter and mixing. This buttercream goes through several ugly stages before it reaches fluffy consistency. When all the butter is added, add the espresso mixture and salt. Beat on high speed until light and fluffy.Doughnut batterPreheat oven to 425°F. Spray a mini donut pan with nonstick cooking spray.In large mixing bowl, sift together all-purpose flour, cocoa, sugar, baking powder and salt. Add buttermilk, eggs, vanilla, and butter and beat until just combined. Transfer the batter to a disposable piping bag and fill each donut cavity approximately 1/2 full. Don’t be tempted to overfill the cavities, too much batter will make these doughnuts too tall and they won’t have a hole.Bake 5-8 minutes or until the top of the donuts spring back when touched. Let cool in pan for 2 minutes before removing.Doughnut glazeIn small bowl, mix together the hot milk and instant espresso powder until dissolved.Stir together sugar and espresso mixture until the sugar is completely dissolved. The glaze should be thick and almost opaque. Add more milk drops at a time to thin, if needed. Dip the rounded sides of the doughnuts into the glaze, about five doughnuts at a time. Wait 10 seconds then sprinkle on the nonpareils. Keep working in batches of 5 donuts until they’re all glazed and sprinkled.Allow the doughnuts to stand until the glaze sets, about 15 minutes. Top each frosted cupcake with a single mini doughnut.Store airtight at room temperature for 3-4 days, or they’ll keep for up to a week if refrigerated. Bring chilled cupcakes to room temperature before serving.
      NotesFlour: Use the spoon and sweep method for measuring flour if you don’t have a scale. Spoon the flour into the measuring cups then sweep it level with the back of a butter knife. Don’t forget to sift! Sifting is important to create a light texture. 
      Optimal temp for ingredients: Bring the ingredients to room temperature before mixing them together. In my workshop room temperature ranges from 68-70F. 
      Doughnut toppers: If you don’t have a mini doughnut pan, and don’t want to buy one, you could bake the chocolate doughnut batter in a mini cupcake tin instead. Spray the cavities with flour-based baking spray and bake until done, about 6 minutes. Cover the tops with the doughnut glaze and add nonpareils. 
       

      Keyword coffee cake, instant espresso powder, mini chocolate doughnuts, salted coffee buttercream

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