Chocolate Peppermint Mocha Cupcakes

These cupcakes really surprised me! Peppermint with coffee? I would never have thought. Mind you, I was the only one who enjoyed these, as my mum and dad didn't like the idea of "coffee cake".

CUPCAKES:

1/2 cup unsalted butter
2 ounces baking chocolate
1 heaping tablespoon instant coffee
1/2 cup cocoa powder
3/4 cup plain flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup  buttermilk

PEPPERMINT VANILLA FROSTING:

1 cup unsalted butter, softened
3-4 cups confectioners' sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
salt, to taste

For the cupcakes:

1. Preheat the oven to 180 degrees. 

2. Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. Stir until combined, then mix in the instant coffee. Set aside to slightly cool.

3. In a medium bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. 

4. In a large bowl, whisk the eggs, sugar, brown sugar, vanilla extract, and peppermint extract together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until "just" combined; do not overmix. The batter will be very thick like pudding.

5. Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: 

1. beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. 

2. Add powdered sugar, cream, vanilla extract, and peppermint extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). 

3. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (1/4 teaspoon).

Cadbury Caramel Easter Egg stuffed Cupcakes

The original recipe for these cupcakes asks for these cakes to be made with the Cadbury Creme Egg, but by the time I got around to making these babies, my local shop sold out of those eggs. So, instead, I decided to try caramel eggs instead. I wish I had made more of these cakes.

• 150g Caster Sugar
• 150g Unsalted butter, softened
• 3 Free range eggs (medium size)
• 1 Tsp vanilla extract
• 120g Self-raising flour
• 30g Good quality cocoa (like Green & Blacks)
• 12 Mini Cadbury caramel Eggs

1. Freeze your mini Caramel Eggs for a couple of hours.

2. Pre-heat your oven to 180C. Beat the caster sugar and butter until light and pale.

3. Beat in the eggs one at a time, followed by the vanilla extract, don't worry if the mixture begins to look a little curdled.

4. Mix in the flour and cocoa. If you've been using a mixer, do this bit by hand with a spoon or spatula.

5. Put a spoonful of batter into each muffin case, in a muffin tray.

6. Unwrap your Creme Eggs and place one, laying on it's side, in the middle of each muffin case, on top of the batter.

7. Top with the rest of the batter and with a spoon, gentle move the batter in the cases, so that you can't see any of the frozen eggs and they are totally covered with batter.

8. Bake for about 20 minutes or until they are slightly bouncy to the touch. You might need to adjust the time by 2 – 3 minutes either way depending on your oven.

Choc-Chip cookie dough cupcakes

Never would I have imagined finding myself eating cookie dough. I never really had the taste for it until I tried Ben and Jerry's cookie dough icecream; But because that was the only cookie dough I have actually liked, I was disappointed with the taste of this dough. Though saying this, I would definately make these cakes again.

Cookie Dough recipe:

1 cup unsalted butter, softened
3/4 cup sugar
3/4 cup brown sugar
4 Tablespoons milk
1 Tablespoon vanilla
2 1/2 cups plain flour
1/4 teaspoon salt
1 cup mini chocolate chips

Cupcake recipe:
1 1/2 cups unsalted butter, softened
1 1/2 cups brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla

To make Cookie Dough:  

1 Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy. 

2. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. 

3. Scoop about 1 1/2 tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet. Cover with plastic wrap and freeze overnight

To make Cupcakes:  

1. Preheat oven to 180 degrees celcius. Line two cupcake pans with paper liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, beating well after each addition, and scraping down the sides of bowl as needed.

 

3. Combine the flour, baking powder, baking soda and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Blend in the vanilla.

 

. Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.

 

Streusel topped french Toast cupcakes with maple buttercream

I was extremely curious to taste these cupcakes, and for the Streusel on top, I had no idea what that was. Im not sure exactly what Streusel is but I think it's supposed to be crumbly (which mine wasn't); and the icing? I've still put the recipe here, but I didn't like the taste.

FOR THE STREUSEL:
1/2 cup packed brown sugar
1 tablespoon sugar
1/2 cup plain flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter

FOR THE CUPCAKES:
3 cups plain flour
2 cups  sugar
1 tablespoon baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 cup unsalted butter, softened 
1 cup sour cream
4 eggs
1 tablespoon vanilla extract

To make the streusel: 

1. In a large bowl, combine the brown sugar, sugar, flour, cinnamon, and salt. Mix the cold butter into the mixture by hand, squeezing the pieces in to mix it.

2. Cover and freeze while you prepare the cupcakes.

** If you’re not using the streusel right away, refrigerate it until ready to use.

To make the cupcakes:

 1. Preheat oven to 180 C. Line a muffin pan with cupcake liners; set aside.

2. In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. 

3. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.

4. Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Maple Buttercream:

1 cup unsalted butter, softened
4 cups confectioners’ sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
1/3 cup maple syrup
2 tablespoons  heavy cream

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

strawberry cheesecake bites

I do not eat cheesecake as I cant stand the texture. My mate told me he oves strawberry cheesecake so I decided to try this recipe. He said they were beautiful. Unfortunately I did not keep my photo of the ones I made because they didn't look the best. So, instead I have borrowed the photo from the recipe I followed.

for the strawberry cheesecake:
2 cups strawberries, rinsed and hulled
3 tbsp + 1/3 cup granulated sugar
2 tsp + 1 tbsp lemon juice
½ cup boiling water
1 tbsp plain gelatin
1 1/4 cups heavy cream
8 oz cream cheese
¼ tsp salt

for the crust:
1 1/2 cup sweet biscuit crumbs
¼ cup packed light brown sugar
7 tbsp unsalted butter, melted

for the strawberry cheesecake:

1. Combine strawberries, 3 tbsp sugar, and 2 tsp lemon juice in a blender and blend until smooth. Push mixture through a fine-mesh sieve to remove seeds. Set aside.

2. Mix the gelatin and 1/3 cup sugar in a bowl. Add the boiling water and stir until gelatin completely dissolves, about 5 minutes.

3. In the bowl of an electric mixer fit with a whisk attachment, beat the heavy cream to form stiff peaks. Add the cream cheese, 1 tbsp lemon juice, and salt, and beat on medium-high speed until mixer is smooth and well incorporated, at least 3 minutes.

4. Slowly add the gelatin mixture to the cream mixture and gently fold to blend. Add the strawberry puree and continue to slowly fold the mixture until well incorporated.

for the biscuit crust:

1. Grease the bottoms and sides of a mini cheesecake pan with non-stick baking spray.

2. Combine the biscuit crumbs and sugar in a medium bowl.

3. Add the melted butter and mix until well combined. Press a ¼” thickness of biscuit mixture into the bottom of each well. Use the bottom of a shot glass or small cup to flatten out each crust.

4. Divide the strawberry cheesecake mixture evenly among the cheesecake wells and refrigerate for at least 2 hours before serving. Release from the mini cheesecake pan and garnish with whipped cream and a strawberry slice if desired.

mountain dew cupcakes

If you love the citrus flavours of fruits, then this cupcake is for you. I wasnt a lover of this cake and I didn't make the frosting, but if you would like to, the recipe for a buttercream is here as well.

1 cup butter
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
2-3/4 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 180°C. Beat butter on medium for 30 seconds.

2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.

3. Add eggs one at a time, mixing until just incorporated.

4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl.  Turn on low for 5 seconds.

5. Add the Mountain Dew, lemon/lime juice. Mix to combine.

5. Scoop into cupcake papers about two-thirds full.

6. Bake for 18-20 minutes until a cake tester comes out clean.                        

Mountain Dew Buttercream:

1 cup butter
4-5 cups icing sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl.

2. Beat butter at medium-high speed until creamy

3. Add half of the sugar, turn mixer on low for 5 seconds.

4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.

5. Add food coloring to the desired color.

6. Gradually add remaining sugar until you get to the consistency and sweetness you like

Honey cupcakes with honey cream cheese frosting

These cupcakes are to die for. I was lucky to even get one to taste!   

1 stick butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup honey
1 tsp vanilla

1.Preheat oven to 180°C and line 12 cup muffin pan with cupcake liners.

2. In medium bowl mix together dry ingredients: flour, baking powder and salt, set aside.

3. In small bowl mix together wet ingredients: buttermilk, honey and vanilla, set aside.

4. Cream butter and sugar on medium speed until combined. Add the eggs, one at a time beating well after each addition.

5. Gradually add the dry and wet ingredients, alternating starting and ending with dry ingredients and mix until combined. Fill cupcake liners about 2/3 full and bake for 18-20 minutes.

Once cupcakes are completely cool, ice with Honey Cream Cheese Frosting.
For the frosting:

1 1/2 sticks unsalted butter, room temperature
4 oz cream cheese, softened
3 cups confectioner’s sugar
3 Tbsp honey


1. In a large bowl, cream butter and cream cheese until combined.

2. Gradually add confectioner’s sugar and continue to mixing

3. Mix in honey.