Choco-stachio Cupcakes with Rich Chocolate Buttercream Frosting

I stumbled upon a recipe sort of like this one on a blog that I occasionally visit for kicks. It's a pretty good blog but if I had to pick one thing that irkes me about it is that most of the recipes use boxed cake mix. And while that is okay (and sometimes necessary) I have taken to making my cupcakes from scratch. The one mix I don't mind using when I bake is Devil's Food. Not sure why I don't have an issue with this one but have trouble caving to the pressure of using others, but oh well. Not really too concerned.

So I found this recipe and thought "that's interesting". I've never had a pistachio prior to making this cupcake. In fact, my only known run in with pistachio's had been tasting a bite of a pistachio cheesecake when my sister, mom and I went out to lunch for Mother's Day. I was delighted with the smooth and slightly nutty taste of them. So when I saw this recipe I had a good feeling that the pistachio would be a nice compliment to a chocolate cake. Off to the store I went.....
(If I can offer a bit of advice, spend the extra dollar or two and go for the pistachio's that have been shelled. Trust me on this one)

Choco-stachio Cupcake with Chocolate Buttercream

Cake Ingredients:

1 box Devil's Food Mix
1 - 3.4 oz box of pistachio pudding mix

4 large eggs

1/3 C. oil

3/4 C. buttermilk

1/2 C. sour cream (I exclusively use Daisy Light)

1 tsp. almond extract

1/4 tsp. vanilla extract

1/4 C. semi sweek chocolate chips

1-2 handfuls of finely crushed pistachio's

1) Set your oven at 350 Degrees F.

2) Combine cake mix and pudding mix in a bowl and set aside.

3) In mixer bowl, combine eggs, oil, buttermilk, sour cream and almond and vanilla extracts and combine until well incorporated.

4) Slowly add in the cake/pudding mix and mix until all the lumps are gone.

5) Fold in the chocolate chips and crushed pistachio's.

6) Pour into lined cupcakes (fill 2/3 full) and bake for 15-21 minutes or until an inserted toothpick comes out with moist crumbles (not liquid)

Frosting Ingredients:

1/2 C. unsalted butter, room temp

1/2 C. salter butter, room temp

3/4 C. Ghiradelli cocoa powder, sifted

2 tsp. vanilla extract

1 T. heavy cream or whole milk

2 second quirt of Hershey's Chocolate Syrup (yes that's a measurement in my book lol)

3-4 C. powdered sugar

1) Beat butter in a mixing bowl for 2-3 minutes. You want the butter to be a pale color and have a visible whipped look to it.

2) Add in cocoa powder, vanilla extract, cream and chocolate syrup (really, just squeeze the bottle and count to two)

3) Slowly add in the powdered sugar until you've reached the desired consistency.

Once the cupcakes have cooled completely, pipe the frosting on top and garnish with crushed pistachio's.

(I used the Wilton large open star tip for this frosting)

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Cookie's N Cream Cupcakes

Wow...it's been a while since I posted and for that I apologize. I've been pretty busy with customer orders for invitations AND cupcakes (YAY!!), work and just enjoying life!! We've seen some pretty nice weather here in Ohio (although, I'd be interested in looking up how much rain we have had in the last few weeks and see if it broken records) so we've been trying to enjoy it while it's here. Bella has really taken a liking to going on walks after dinner.

Speaking of Bella....she has also taken quite the liking to helping me in the kitchen. I always plop her up on the counter while I'm cooking or baking and she always wants to help. I hope that these are memories that stick with her forever, but in the meantime I'm enjoying her wanting to share this time with me in the kitchen.

I have an order coming up that I am doing for a Military Women Appreciation Banquet. I met this lady through a local swap group on Facebook and I have become quite fond of her. She has the cutest little 7 month old son, three adorable dogs and has a big heart. I first met her when I bought some supplies off of her to create a diaper-cycle for my boss and his wife's baby shower here at work and since then I just adore her. Anyway, she is a career counselor for the Army and she came up with this idea to throw the women in her squad and wives of the men in her squad an appreciation banquet. She wasn't sure how it would go but its coming up this Saturday and I already know its going to be a WONDERFUL event. She's had so many companies and individuals donate items to thank these ladies for their sacrifices and has been so overwhelmed with the generosity. Anyway, she asked if I would donate a diaper-cycle for a raffle since a few of them women who will be attending are expecting babies and I happily accepted. I was talking to her about what her thoughts were on the dessert for this banquet and after a few conversations, we decided on a pretty nice dessert spread that will include a few cupcake flavors and some a few different varieties of cookies. I'm grateful to be a part of this event and am so excited to hear all about it once it's over!!
I pinned a Cookies N Cream cupcake recipe a while back and it's been begging for some attention. I guess the reason I hadn't made it yet is because we don't typically have Oreo's in our house. Certainly not because I don't like them. In fact, its the polar opposite. We LOVE Oreo's. Between Shawn and I, we could polish off two bags of them with no problem or remorse. Well...until the next day when we take off the comfy pants and try to slip into a pair of fitted pants lol. So we don't keep them in the house for that reason.

Well yesterday seemed like the perfect opportunity to make these.  My mom invited us over for dinner (swiss steak and mashed potatoes!) and it was someone's birthday at work and I had been toying around with this recipe for the Military Appreciation Banquet. Since I had three reasons to buy Oreo's, I took it as a sign from a higher power. And when the higher power says buy Oreo's, we listen.

While this recipe is pretty solid, I think I will experiment with a few changes next time. I'll let you know how those turn out. In the meantime, go pick up two packs of double stuffed Oreo's and make this recipe. Why two? Well, one for the recipe, one to sit down with a gallon of milk to enjoy while they are baking. Why else would you need the extra pack? LOL.

Cookie's N Cream Cupcakes

Cake Ingredients (yields about 30 cupcakes)
3/4 C. Ghiradelli unsweetened cocoa, sifted
1 C. hot water
1 C. buttermilk
2 C. sugar
2 large eggs
1/2 C. vegetable oil
1 1/2 tsp. pure vanilla extract
2 C. all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. heavy cream
14 Double Stuffed Oreo's, finely crushed

1) Add cocoa powder to the mixer bowl and add in the HOT water. Whisk until the cocoa is dissolved.
2)  Slowly add in the buttermilk to cool down the mixture then add in sugar and mix until combined.
3) Add in eggs, oil and vanilla. And mix.
4) In a bowl, add all dry ingredients (not the cookies). Slowly add into the wet mixture until all ingredients are well incorporated.
5) Stir in heavy cream until evenly mixed.
6) Gently fold in the crushed Oreo's.

(do not freak out if the mix seems watery before you add the cream. It will, but the whipping cream helps to thicken it up. If you're a little worried you can add a small amount of additional flour but it is not necessary I promise)

Pour cupcakes into lined cupcake tins and bake in a 350 degree F oven for 15-19 minutes. Let cool and chill in the fridge for 30 minutes.

While your cupcakes are baking you can move on to the frosting.

Frosting Ingredients (will be enough to frost about 24 cupcakes generously or all 30 modestly)

1 (8 ounce) package light cream cheese, softened
2 T. Butter, softened
1/2 tsp. salt
1 envelope of Dream Whip
1 tsp. pure vanilla extract
3 C. powdered sugar
6 Double Stuffed Oreo's- separate cream and cookie

1)  Beat softened cream cheese and butter until smooth and creamy. 
2) Put the cream filling from the Oreo's into the bowl and continue to mix.
3) Add vanilla and salt and beat for a few minutes. 
4) Add in dream whip dry packet (not prepared) and mix well.
5) Add in sugar until desired consistency is met.
6) Lastly, crush the cookie very finely and add into the bowl and fold in until just combined.
Once the cupcakes have chilled, pipe the frosting onto the cupcakes and shove one in your mouth!!!

Enjoy!

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Reese's Inspired Cupcake Heaven

Chocolate Cupcakes with Chocolate Peanut Butter Filling and Peanut Butter Frosting

1 Box Devils Food Cake Mix
1 c. sour cream
1 /2 c. oil
2 tsp. vanilla extract
3 eggs
1 /4 c. water
1 /2 c. buttermilk

Filling:
1 /2  bag semi sweet chocolate chips
2 T heavy cream
1/3 peanut butter (more or less to taste)
2-4 T powdered sugar (use to control consistency)

Frosting:
1 /2  c. butter, room temperature
1 c. peanut butter, creamy
2-3 c. powdered sugar (add in a little at a time)
Milk or cream (add a bit at a time to reach desired consistency)

1)    Preheat oven to 350*. Line cupcake tin with liners; set aside

2)    In a bowl, mix together sour cream, oil and vanilla. Add eggs one at a time, mix thoroughly.

3)    In a small bowl, combine buttermilk and water. Alternating between the cake mix and the liquid, add to mixing bowl with egg mixture. (start and end with adding the cake)

4)   Fill liners 2/3 full and bake for 14-16 minutes, or until done.

5)    To make the filling: add chocolate chips, peanut butter and cream to a double boiler and stir to avoid burning. Keep stirring until the chocolate is silky. Add in powdered sugar to turn it into a consistency similar to ranch dressing. Not too runny but not too thick.

6)    Pour into a squeeze bottle or allow to cool a bit and put into a piping bag.

7)    When cupcakes are done, pull them out of the oven. Insert the end of the squeeze bottle or piping bag with small tip on it into the center of the cupcake and squeeze a filling into each. I usually count to two seconds.

8)    For the frosting, cream together butter and peanut butter until combined. Slowly add powdered sugar and add milk/cream until desired consistency is achieved.

Pipe onto cupcake and garnish with chopped reese cup’s and drizzle with chocolate/peanut butter filing!

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Delectable Chocolate Chip Cookies

I have had my share of baking woe's in my lifetime. I've under cooked, over cooked and flat out burnt many of cookies in my days. I've also been on a never-ending journey to find that perfect chocolate chip cookie recipe. The kind of cookie that tingles every taste bud on your tongue, is a little crunchy on the outside and super soft and chewy in the middle, the perfect amount of chocolaty gooeyness and not too sweet, and one that never lets you down. I have tried dozens of recipes on this journey and every single one has been a let down for one reason or another.

I am so happy that my search came to an end one night when an impromptu craving for chocolate chip cookies struck. I thought, this recipe seems like it has potential so lets give it a whirl. I tried to keep myself from being too excited because I didn't want to be let down like so many times before. All I was hoping for was a cookie that would satisfy my craving and nothing more.

Friends, let me tell you....I have now unpinned every other recipe for chocolate chip cookies on my pinterest page. This is THE ONE. It is everything that I wanted in a chocolate chip cookie and then some. I have made them three times now and each time they turn out so perfect. And the bonus is that the recipe yield almost 3 1/2 dozen nice sized cookies!

I encourage you to give this cookie recipe a try. I would be surprised if you don't feel the same way I do about this one. It is by far the most delicious chocolate chip cookie I have EVER had!!

The Best Ever Chocolate Chip Cookie

(photo courtesy of www.twotwentyone.net)

3/4 C. Salted Butter, softened/melted

1/4 C. Vegetable Oil

1 C. White Sugar

1 C. Light Brown Sugar

2 Eggs

2 tsp. Pure Vanilla

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. and a dash of Salt

3 C. Flour

2 C. Milk Chocolate Chips

1) Preheat your oven to 350 Degrees. If you're oven runs hot or cold, adjust accordingly.

2) Cream the slightly warm melted butter with the white and brown sugars.

3) Add vanilla and  the eggs and beat until the eggs are incorporated and the batter looks fluffy. 

4) In a small bowl combine the baking soda, baking powder, salt and flour. Add this to the wet mixture slowly until combined.

5) On a slow speed or with a spoon, fold in the chocolate chips. 

6) Chill cookie dough for 30 minutes to firm it up (this will help with the presentation also)

7) Once chilled, roll the dough into 1-1 1/2 inch balls and put them on a cookie sheet lined with parchment paper. Place 2 inches apart. Make the dough ball more tall than round if that makes sense. This will prevent the cookies from turning out flat

8) Bake for 8-9 minutes, but keep an eye on them. When they are just slightly brown on the bottom, take them out of the oven and remove from the pan immediately.


There are a few keys to this recipe: 1) when you use slightly warm melted butter versus the room temperature softened butter, it will help to melt the sugar granules. 2) The dash of salt is key. Just a dash or a pinch. 3) use Pure Vanilla not the imitation junk. It will make or break any baked good but will be the difference between a home run and a strike out. 4) Chilling the dough sort of sets it. It will help achieve the slightly crispy edge and soft inside that is key to any good cookie.

(this recipe is a modified version of the recipe at www.twotwentyone.net)

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Bella's Perfectly Chocolate Cupcake with Salted Caramel Buttercream Frosting

It's all in the name!!

My amazing and wonderfully smart daughter turns 4 tomorrow! And a few days ago I asked her what kind of cupcakes she would like me to make for her birthday party. I thought that she would give me a shoulder shrug, say "a good one",  or just stare at me like they do in cartoons when they are waiting for the children to answer a question. To my surprise, my little girl tugged at my heart strings and said "CHOCOLATE MOMMA". In her really dainty but excited voice and with a smile that went from ear to ear. Well....in our house on Bella's birthday, if she wants a chocolate cupcake she's going to get one hell of a chocolate cupcake!!!

But...in true fashion, I needed a test run on the recipe. After all, I can't be posting about delicious cupcakes when I've not tried them and I certainly needed some extra practice on my piping skills (don't let the picture fool you, I still have a loonnnnngggg way to go before a perfectly frosted cupcake comes natural to me). And my mom and my nephew joined us for dinner last night so I just knew I had the right crowd to try them out on.

Please don't let the lengthy list of ingredients scare you away. I promise you that these are all ingredients you should have on hand and the few extra steps result in a much better cupcake than a boxed cake mix can deliver.
The frosting is also very much worth a little extra time too.

The verdict: Well...you be the judge. Last night I gave Bella, Landon, Shawn and my Mom their cupcakes and set mine down on the little table the kids were sitting at. In the time that it took me to walk 10 steps into the kitchen, pour myself a glass of milk, then make the 10 step trek back to the living room, both kids had not only devoured their own cupcakes, but they split mine in half and shoved it in their mouths. How could I be upset when I'm looking at the faces of a 3 and 4 year old with lips covered in frosting and them laughing and smiling at me? You just can't. Good thing I had more in the kitchen or those kids would have had another thing coming LOL.

I hope you enjoy this easy yet so so delicious recipe. And fittingly, I'm naming it after my daughter since she is the reason that I made them!!

Bella's Perfectly Chocolate Cupcakes with Salted Caramel Buttercream Frosting

Cake:                                                               

1/2 c. Unsweetened Cocoa Powder
1 c. HOT water
1 c. Buttermilk
2 c. White Sugar
2  Eggs
1/2 c. Vegetable Oil
1 1/2 tsp. Pure Vanilla
2 1/2 c. All Purpose Flour
2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Sea Salt

1/2 c. Heavy Cream

Directions:
1) In a medium size bowl, combine the Cocoa Powder and hot water and whisk until the coca powder is completely dissolved.

2) Slowly add in the buttermilk to the cocoa powder mixture to cool it down, then add in the white sugar and whisk until its well combined.

3) Next, add in the egg and vanilla and continue to mix.

4) Combine together the remaining dry ingredients (flour, powder, soda and salt) in a small bowl then slowly add it to the chocolate mixture until there are no lumps.

5) Stir in the heavy cream until it is mixed in.

6) Pour into lined cupcake or mini cupcake tins and bake on 350*F for 18-22 minutes. Be sure to pull them out just before an inserted toothpick comes out clean. Allow these to come to room temperature and for best results, allow them to chill in the fridge for 20-30 minutes after coming to room temp.

Salted Caramel Buttercream
1/4 c. White Sugar

2 T. Water

1/4 c. Heavy Cream

1 tsp. Pure Vanilla

1/2 c. Butter, softened

1/2 tsp. Sea Salt

1 package Dream Whip

3 C. Powdered Sugar

1) To make your own caramel sauce - combine sugar and water in a small saucepan and stir. Over medium high heat, bring this to a boil and allow it to cook UNSTIRRED until the mixture becomes a deep amber color (about 10 minutes).

2) Remove from the heat, allow to cool off for a few minutes, then slowly add in the heavy cream and vanilla. You must do this slowly because adding it all at once will shock the hot sugar mixture and clump it up. Stir until the sauce is velvety smooth. Let the caramel cool off (about 20 minutes) until its barely warm but still pourable.

**if you prefer to use prepared caramel sauce, use just under half a cup of it**
3) Cream butter and salt until it is fluffy. Reduce speed to low and add dry dream whip packet. Next beat in the powdered sugar until the mixture is well combined. Add the caramel and continue to beat on medium, scrapping the sides as needed. You want it to be a light and fluffy consistency that is firm. If it is too runny its probably because the caramel was too warm. Just chill the frosting for a little longer or add a little more powdered sugar. The cupcakes should be cooled off before frosting.

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