Happy Sunday everyone! I hope daylight savings treated everyone ok – in our house Charlotte decided to wake up an hour earlier than normal, really throwing us all off! Even our dog Hector was confused.
I am always my own worst critic, but I have to say these cupcakes are really good. I was cautious with the mint, because that’s a flavor that can go from delicious to toothpaste in an instant. There is mint in the cake itself and in the frosting, but it’s the perfect amount.
Chocolate Cupcake Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder (I used dark chocolate cocoa powder because I wanted them really intense)
1/2 tsp salt
1/2 tsp baking soda
1/2 cup hot brewed coffee (you can also use hot water if you don’t have coffee. I’ve linked my favorite coffee that we drink every morning. So good!!)
1/2 cup unsalted butter (one stick)
1 egg, whisked
1/4 cup buttermilk
1 tsp mint extract
Mint Buttercream Ingredients
1/2 cup butter, softened (one stick)
1.5-2 cups powdered sugar
1.5 tsp mint extract
Cupcake Directions
Preheat oven to 350 and line a muffin tin with liners.
In a small pan, heat the butter and coffee until the mixture is steaming and the butter is melted. Take off the burner and let cool.
Whisk together the dry ingredients, flour through baking soda.
Mix together the eggs, buttermilk and mint extract. Add the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the egg will cook.
Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes – until a toothpick comes out with moist crumbs.
Mint Buttercream Directions
When your cupcakes are completely cooled, it’s time to frost them! If I have time, I like to make my cupcakes the day before and refrigerate them in an airtight container so they’re totally cold when I frost them. That’s obviously not necessary, but you do want them to be at least room temp since our frosting is made with butter.
Using a hand mixer, whip the butter until it’s light and fluffy.
(By the way, I’ve linked my favorite hand mixer below. I bought mine nine years ago when I started to get really into baking (and couldn’t use my mom’s anymore since I was at college), and it’s still going strong! I’m planning a future post focused on my favorite kitchen equipment, so look for that in the next few weeks.)
Mix in the mint extract.
Add the powdered sugar one cup at a time, being careful to start your mixer on low again so the sugar doesn’t go flying everywhere. Remember that you can taste this as you go, and decide if you’re happy with the flavor and consistency. Once it’s all incorporated, increase the speed and beat until fluffy. This usually takes 2-3 minutes.
When you’ve reached your desired consistency, you can add some food coloring for that minty green color! My favorite food coloring is Americolor gel coloring. It’s easy to control the amount, and since it’s gel it won’t water down your frosting.
My go-to frosting tip for standard cupcakes is the Wilton 1M tip, but for these I decided to use the Wilton 2D tip for a softer look.
I love to hear your questions and comments, so please don’t hesitate to reach out in the comments below or via Facebook/Instagram.
Have a great week everyone!
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These snickerdoodle cookies are so delicious, and I love that they’re soft and pillowy, not hard and crunchy like most snickerdoodles out there. What’s up with that, anyway?
The secret ingredient that makes these SO darn delicious is cardamom! Cardamom is one of my all-time favorite spices. It’s a warm spice similar to cinnamon, so their flavors blend together perfectly and brings your snickerdoodle game to a way higher level. If you don’t have cardamom, I really recommend picking some up. It can be used in a lot of different recipes (a lot of which you will see on here)! If you really don’t want to, don’t let that keep you from trying the recipe – you can just omit it.
You will notice that in the directions for these cookies, I recommend chilling the dough at least overnight. When you first mix the ingredients together, the dough is actually really soft and sticky. I was able to shape it into balls after a few hours of refrigeration, but it really benefits from as much time as you can give it. In case you want to read more about the science behind chilling cookie dough, you can read about it here!
Cookie Ingredients:
1 cup butter
1.5 cups sugar
2 eggs
1 tsp almond extract
1.5 cups cake flour
1.5 cup all purpose flour
1.5 tsp cardamom
2 tsp cream of tartar
.5 tsp baking soda
1 tsp baking powder
Cinnamon Sugar Topping Ingredients:
3 Tbs sugar
2 tsp cinnamon
Directions:
Whisk together the dry cookie ingredients (cake flour through baking powder), and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until it’s light and fluffy.
Add the eggs one at a time and mix until incorporated, and then add almond extract.
With the mixer on its lowest speed, gradually add the flour mixture to the wet ingredients. Make sure to only mix until just incorporated.
Chill dough in an airtight container at least overnight, but preferably 24-36 hours (I know, I know, but believe me)!
Preheat oven to 350 degrees F. and line a cool baking sheet with parchment paper.
Mix together the 3 Tbs sugar and 2 tsp cinnamon in a small bowl.
Scoop 1 inch (or 2 Tbs) balls of dough and gently coat each one in the sugar/cinnamon mixture.
Place on the cool, lined baking sheet and bake 10 minutes.
Remove from the oven, and transfer to a cooling rack one they’re firm enough to be transferred (about one minute).
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A few weeks ago one of our good friends turned 40, and I made these mocha cupcakes for her party. I looooove coffee in any form: french press, latte, IV drip – and I especially love the combo of coffee and chocolate.
The “cake” part of these cupcakes is the recipe we’ve used for family birthday cakes for as long as I can remember. It was given to my mom by a friend, and it’s so delicious! I love that these cupcakes have such good chocolate flavor and are also moist (I’m sorry, I also hate that word, but I’m at a loss for a synonym). The coffee flavor comes from the espresso buttercream I piped on top.
I have made more cupcakes in the last few months than I ever thought possible. I completely blame the tip set I bought, because I swear frosting cupcakes is an addiction. If you’ve never tried, you really should! I thought it would be difficult, but it’s actually incredibly easy and makes cupcakes look super fancy.
Chocolate Cupcake Ingredients:
2 cups flour
2 cups granulated sugar
1 cup cocoa powder
1 tsp salt
1 tsp baking soda
1 cup water
1 cup unsalted butter (two sticks)
2 eggs, whisked
1/2 cup buttermilk, at room temp
1 tsp vanilla
Chocolate Cupcake Directions:
Preheat oven to 350 and line a muffin tin with liners.
Whisk together the dry ingredients, flour through baking soda.
In a small pan, heat the butter and water until the mixture almost reaches a boil. Take off the burner and let cool.
Mix together the eggs, buttermilk and vanilla. Add to the butter mixture once cooled. If the butter mixture is still too hot when you mix these together, the eggs will cook. Yuck!
Add the dry ingredients into the now combined wet ingredients in two batches. Fold together until just combined. Pour batter into prepared cupcake tin and bake at 350 for 12-15 minutes.
Espresso Buttercream:
1 cup salted butter, room temperature
2-3 cups powdered sugar
1 1/2 tsp vanilla extract
1 1/2 tsp espresso powder
Espresso Buttercream Directions:
Dissolve the espresso powder into the vanilla, and set aside.
Using the whisk attachment on a stand mixer (or hand mixer if you prefer), whisk the butter on medium/medium high until it’s light and fluffy.
Reduce the speed to low, and add the powdered sugar one cup at a time. Once it’s all incorporated, increase the speed to medium high until fluffy. This usually takes 2-3 minutes.
I usually only need two cups of powdered sugar, but I also prefer desserts that aren’t super sugary. The wonderful thing about buttercream is that you can taste/add as you go!
Add the espresso/vanilla mixture, and continue to whisk on medium until all the ingredients are incorporated. You will probably want to take a spatula and scrape down the sides a few times throughout the process to ensure that everything is mixed properly.
Then it’s time to frost your cupcakes! My go-to frosting tip for standard cupcakes is the Wilton 1M tip.
Questions? Comments? Let me know in the comments below!
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Over Christmas I shared my recipe for Merlot Chocolate Truffles, which were a huge hit. Now that we’re approaching Valentine’s Day (which I can’t believe, by the way) I decided to try out a different flavor – raspberry!
I actually made raspberry truffles over the holidays as well, but I wasn’t super happy with them. I wanted these truffles to be a raspberry, not just a “hint” of raspberry. So I went back to the drawing board, and am so happy I did!
This time I used seedless raspberry jam to really boost the raspberry flavor, and it worked great! I actually got the idea when I was making my Almond Cupcakes with Chambord Frosting. I had originally planned to use raspberry jam as a filling, and even though I ended up changing my mind about that, it was a light bulb moment for these truffles. Eureka!
Please note that you want to use seedless jam. Otherwise you’ll have little raspberry seeds in your chocolates, which totally ruins your smooth truffle.
These are seriously so easy to make. I don’t think people really believe me when I say that. They are easy I promise!
Ingredients:
- 1/2 cup heavy cream
- 1 1/2 cup semi-sweet chocolate chips
- 1/4 cup seedless raspberry jam
- 1/4 tsp salt
- 1 Tbs raspberry extract
- 1/2 cup bittersweet chocolate chips
Directions:
Heat milk to a near-boil, stirring regularly so it doesn’t scald. Pour hot milk over the chocolate chips, in a heat-safe bowl. Wait a few minutes, and then stir. If the chocolate chips aren’t completely melted,
heat in the microwave in 10 second increments until the chocolate is melted and smooth.
Stir in the jam, salt and raspberry extract. The jam may take a little convincing to incorporate, but it’ll do it. If there are small chunks that’s ok.
Chill the chocolate mixture in the fridge for 1.5-2 hours.
Roll 1/2 Tbs balls of the chocolate ganache – I usually get about 30.
Melt the bittersweet chocolate chips in the microwave (again, in increments) until smooth.
Dip the ganache balls in the melted bittersweet chocolate. Chocolate dipping tools are actually super handy for this step! The first time I made truffles I didn’t have them, and they still tasted great, but didn’t look super fancy.
After dipping the truffles, put them back into the fridge until the chocolate has hardened.
That’s it! A few steps, but seriously so easy. And seriously so good! You’ve got to try these – they may be my new favorite truffle!
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Valentine’s Day is officially around the corner, and I’ve got the perfect dessert for you! When I think of a Valentine’s Day dessert, chocolate definitely comes to mind. But this year I wanted to try something new. The almond and raspberry flavor combo is a classic, and doesn’t disappoint! These would also be a perfect dessert for a bridal shower, brunch or Mother’s Day!
For the frosting I used Chambord, which is a black raspberry liqueur. You can totally just use raspberry extract, except that I PROMISE you will love Chambord! It’s awesome for baking, mixing into cocktails, and I even drink it on its own like a port. Plus who doesn’t love a boozy cupcake!
Makes 12 standard size cupcakes
Almond Cupcakes
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup sugar
- 1 cup butter (two sticks)
- 1 (7 oz) package almond paste
- 2 eggs
- 1 tsp almond extract
- 1/2 cup buttermilk
Chambord Frosting
- 2 (8 oz) packages of cream cheese, softened
- 1 stick butter, softened
- 3-4 cups powdered sugar, depending on desired consistency
- 2 Tbs Chambord
- 1 tsp raspberry extract
- 1 small drop red food coloring if you want pink frosting
Cupcake Directions:
Preheat the oven to 350, and line a muffin tin with liners (I prefer foil lined baking cups, because their colors stay vibrant after baking).
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Using a hand mixer, mix together the sugar, butter and almond paste until fluffy. Mix in the eggs one at a time, and then add the almond extract.
Add about a third of the flour mixture, and mix until just combined. Then add about a third of the buttermilk. Continue alternating between the flour and the buttermilk until both are mixed in. Adding all the buttermilk at once will cause the batter to separate, and adding all the flour mixture at once will make the cupcakes tough.
Spoon the batter into the lined muffin tin, filling each liner about 2/3 full. Bake at 350 degrees F for 12-15 minutes or until a toothpick comes out with just a few crumbs.
Frosting Directions:
Using a hand or stand mixer with the whisk attachment, cream together the cream cheese and butter. Add three cups of powdered sugar, a little at a time. Add the Chambord and raspberry extract, and mix until combined.
At this point you can decide if more powdered sugar is needed. If the frosting looks too liquid, and doesn’t hold a peak, Add more powdered sugar in 1/2 cup increments. The wonderful thing about frosting is that you can also taste it as you go, and adjust accordingly.
Frost your completely cooled cupcakes, and you’re done! I used my Wilton 1M tip, and fresh raspberries for garnish.
Enjoy!