White Chocolate Raspberry Cupcakes

I’ve never been a fan of white chocolate. If I’m going to indulge in a chocolate treat it won’t be white chocolate, but when it comes to cooking with it that’s a different story. I love baking with white chocolate. It creates such rich flavors and it doesn’t matter what kind of dessert it’s incorporated with; cookies, brownies, but most importantly cupcakes! A white chocolate cupcake – wonderful. Now imagine a white chocolate cupcake with raspberry filling – phenomenal. This pairing of a decadent cupcake and a tangy fruit filling will leave anyone wanting more! These cupcakes are always the first to go. Devoured – just like that. If you’re looking for a cupcake that’ll leave an impression you must try this recipe. On the other hand, be prepared for a future of requests because they’ll be asking for these for the next year! Now do you believe me? These cupcakes are that good!

If you’re ready – let’s get started!

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Ingredients:

1 Box Betty Crocker White Cake Mix
1 3.4 oz. package White Chocolate Instant Pudding
4 Egg Whites
1 cup Sour Cream
3/4 cup Vegetable Oil
1/2 cup Milk
1 tsp Vanilla Extract
1/4 tsp Salt

Raspberry Curd Filling:

Note: To find the recipe just click on the link! I’ve used it in another great recipe! Also, I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Cream Cheese Frosting:

1 8 oz. package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar

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Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a medium bowl combine cake mix, pudding mix, and salt.

3. In electric mixer mix egg whites and sour cream until combined. Add vegetable oil, milk, and vanilla extract and continue to mix until well combined.

4. Add dry ingredients to wet ingredients. Mix on medium speed until smooth.

5. Fill cupcake liners about 2/3 full. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before filling and frosting.

Raspberry Curd Filling:

Note: Click onto link to find directions for the raspberry curd filling!

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

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Ani and I Orange

Have fun and enjoy! We wish everyone a beautiful spring/summer!

– Bayley & Ani

 

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S’more Cupcake

These cupcakes are a super simple recipe with a unique twist. The graham cracker cake is flourless – strictly made with graham cracker crumbs instead of flour. Very interesting. At first I was hesitant because I’ve never tried baking without my beloved flour. I anxiously watched through the oven window wondering if this recipe was a goner. It’s safe to say I was pleasantly surprised. The cupcakes plumped up perfectly.. Almost too perfect, which made me suspicious. Are they as great as they look? Did I mention they smelled delicious? I was just about ready to sink my teeth in this cupcake when I realized I almost forgot the frosting. What’s a s’more without the marshmallow? This marshmallow frosting created some kind of s’more perfection. I lathered up a graham cracker cupcake and finally tried this creation. Yes, it did taste as great as it looked. It was much lighter than your typical cupcake, which was nice for a change. It was airy, flavorful, and rich. It’s something I could definitely make again!

smore cupcake 2

Ingredients:

2 cups Graham Cracker Crumbs
1 tbsp Light Brown Sugar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1/2 cup Honey
1 stick Butter – melted
1/2 tsp Vanilla Extract
1/2 cup Milk
1 cup Mini Chocolate Chips

Marshmallow Frosting:

1 stick Butter – room temperature
2 cups Powdered Sugar
1/2 tsp Vanilla Extract
2 cups Marshmallow Fluff
4 tbsp Heavy Cream

Smore cupcake 1

Super easy directions! Let’s go!

Directions:

Graham Cracker Crumb Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In medium bowl combine graham cracker crumbs, brown sugar, baking powder, baking soda, and salt. (Dry Ingredients)

3. In electric mixer beat eggs and honey until combined. Add butter and vanilla. Continue to beat on medium speed.

Note: Make sure butter is melted.

4. Add dry ingredients to electric mixer. Mix on medium/high speed until combined. Add milk. Continue to mix.

5. Fold in chocolate chips.

Note: This mixture will look loose. Don’t worry. These cupcakes plump up perfectly!

6. Fill cupcake liners about 2/3 full. Bake for about 18-20 minutes.

7. Allow cupcakes to cool before frosting!

Marshmallow Frosting:

1. In electric mixer beat butter until smooth and creamy.

2. Add powdered sugar and mix on medium/high speed.

Note: It will look thick – don’t worry!

3. Add vanilla extract and continue to mix. Add marshmallow fluff and mix until combined.

4. Add heavy cream. Mix until smooth and fluffy.

5. Frost your cupcakes!

Note: I used Teddy Grahams (Honey) and mini Hershey’s chocolate bars for garnish!

smore cupcake 3

Enjoy and happy baking!!

– Bayley & Ani

Chocolate Peanut Butter Ball Cupcakes

Who doesn’t enjoy a peanut butter/chocolate combination? Aside from those with nut allergies, I’m pretty sure we’re all in agreement. Give me the peanut butter and chocolate cupcake now! Wait. I said peanut butter ball. Yes, I rolled peanut butter into a ball and placed it in the middle of a chocolate cupcake. A layer of chocolate, a peanut butter ball, and topped with another generous scoop of chocolate. After all of that action I topped this cupcake with a peanut butter cream cheese frosting. Are you in love with this recipe? In case you haven’t decided I should add I also finished it off with shaved ghirardelli dark chocolate. Have you made your mind up yet? If you’re ready to take on this excitement get your stand mixer ready and your peanut butter at hand.. Ready set go!

choco pb cupcake 2

Ingredients:

1 2/3 cups Flour
3/4 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sour Cream
2 tbsp Milk
1 tsp Vanilla Extract
1 stick Butter (8 tbsp) – room temperature
1 1/2 cups Sugar
2 Eggs

Peanut Butter Ball Filling:

1 cup Powdered Sugar
3/4 cup Peanut Butter – creamy
4 tbsp Butter – room temperature
1/2 tsp Vanilla Extract

Note: It’s best to make the peanut butter balls before the cupcake batter. I prefer making them the night before and refrigerate them overnight. Less dishes to wash!

Peanut Butter Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
1/2-3/4 cup Peanut Butter
3-4 cups Powdered Sugar

Note: Depending how peanut buttery you want your frosting you can add 1/2-3/4 of a cup to your frosting! I added about 3/4 cup.

chco pb cupcake 3

Directions:

Peanut Butter Ball Filling:

1. In electric mixer combine flour, powdered sugar, peanut butter, butter, and vanilla and beat on medium speed.

Note: Make sure mixture is well combined before rolling into balls.

2. Roll mixture into 1-inch balls and set aside on baking sheet or parchment paper.

Chocolate Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk and set aside.

3. In a small bowl or liquid measuring cup, stir together sour cream, milk, and vanilla extract. Set aside.

4. In electric mixture beat butter and sugar on medium/high speed until fluffy.

5. Beat in the eggs one at a time. Make sure to scrap down sides.

6. Begin adding flour mixture and sour cream mixture alternatively into electric mixture with butter/sugar combination. Make sure you begin and end with flour mixture.

7. Once batter is combined begin adding a generous tablespoon of the chocolate cake mixture to cupcake cups. Place a peanut butter ball in each cupcake and top with cupcake mixture. Fill about 2/3 full.

8. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Peanut Butter Cream Cheese Frosting:

1. In electric mixer beat cream cheese, butter, and peanut butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time and continue to mix on medium speed.

3. Once smooth and creamy begin frosting your cupcakes!!

choco pb cupcake 1

Enjoy this brilliantly tasty cupcake! You’ll be ready for the next!

Oh! Don’t worry about that post-cupcake workout. Ani has that covered for you!

Workout ready!

Workout ready!

Bayley & Ani

Dark Chocolate Raspberry Cupcakes

Happy Valentine’s Day! These cupcakes are the perfect Valentine’s Day gift for everyone and anyone! I love a chocolate/raspberry combination – definitely one of my all time favorites. This dark chocolate cake is simple, yet rich in flavor. The raspberry curd filling is phenomenal. It’s a sweet, yet slightly bitter curd which adds a special touch. The vanilla buttercream is incredible. If you enjoy a generous amount of vanilla then this is your cupcake. Overall, these chocolate, raspberry, and vanilla flavors work wonderfully together – the perfect combination!

Get ready to make a unique cupcake. I say unique because this isn’t your everyday cupcake. It takes time to develop these powerful flavors and trust me; when you try one you’ll know it was worth it.

Rasp Choc

Ingredients:

1/2 cup Regular Brewed Coffee
1/2 cup Heavy Cream
1 cup Butter
1/2 cup Cocoa Powder (Dark Chocolate Cocoa works great for these dark chocolate cupcakes)
1 tsp Vanilla Extract
2 cups Flour
2 cups Sugar
1 1/2 tsp Baking Soda
3/4 tsp Salt
2 eggs
2/3 cup Sour Cream

Vanilla Buttercream:

1 cup Butter (room temperature)
1 8 oz. package Cream Cheese (room temperature)
2 lbs Powdered Sugar (typically the size of a regular bag)
1/2 cup Heavy Cream
1 tbsp Vanilla Extract
1/8 tsp Salt

Raspberry Curd:

1 stick Butter
2 1/2 cups Fresh or Frozen Raspberries (I used frozen – cheaper & they taste just as great!)
6 Egg Yolks
3/4 cup Sugar
1/8 tsp Salt
2 tbsp Lemon Juice

Note: I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Rasp Choc 3

Directions:

1. Preheat oven to 350 F degrees. Line cupcake pan with liners. Makes about 20-24 cupcakes.

2. In a medium sauce pan, melt butter over medium-low heat. Once melted whisk in cocoa powder until smooth. Add heavy cream, coffee, and vanilla extract and continue to whisk until combined. Heat until a slight simmer. Remove from heat and allow to cool slightly.

3. In a medium-large bowl, whisk flour, sugar, baking soda, and salt.

4. In electric mixer, combine sour cream and eggs. Mix on medium speed.

5. Slowly pour cocoa mixture into egg/sour cream mixture and mix until smooth.

Note: Make sure you add the cocoa mixture slowly! You don’t want to risk cooking the eggs. I spaced it out between three minutes.

6. Once cocoa mixture and egg/sour cream mixture is combined begin adding flour mixture. Add flour mixture in three parts. Mix until smooth and creamy.

Note: Remember to scrap down sides periodically.

7. Fill cupcake cups and bake for 18-20 minutes.

8. Let cool in cupcake pan for a few minutes before removing.

Vanilla Buttercream:

1. In electric mixer, cream butter and cream cheese on medium/high speed.

2. Begin adding powdered sugar one cup at a time. Mix on medium/high speed.

3. Add vanilla extract and salt.

4. Add heavy cream and continue to mix on medium/high speed until creamy and smooth.

Raspberry Curd:

1. Melt butter in medium sauce pan over medium heat.

2. Add sugar, raspberries, egg yolks, and salt. Stir constantly until sugar is dissolved and raspberries are completely broken down.

3. Cook at a low simmer for 10 minutes or until mixture has thickened.

4. Add lemon juice.

5. Strain mixture through a coarse strainer over a medium bowl. Press as much liquid out of the mixture. Goal is to separate the liquid from the seeds.

6. Let curd cool for an hour or two before covering and refrigerating.

Rasp Choc 2

Note: I used Ghirardelli dark chocolate squares for garnish! They’re perfect for a finishing touch.

I hope you enjoy this recipe as much as I did! Once you make it the first time I guarantee you’ll be getting requests real soon!

Ani cupcakes

Ani in her lovely cupcake apron!

My little helper and I hope you have fun baking! We’ll be thinking about our next recipe!

Bayley & Ani

Pumpkin Chocolate Chip Cupcakes

I’ll be honest, I’m not a huge fan of pumpkin pie. During the holidays you best believe you’ll come across countless numbers of pumpkin pies. Rarely do I venture down that road, no thank you. A Pumpkin Chocolate Chip Cupcake? Yes please. Although I rarely enjoy a slice of pumpkin pie, I do enjoy this pumpkin cupcake. This cupcake has a nice balance between the mini chocolate chips and the rich pumpkin flavor. The chocolate frosting adds the special kick to top it off. The chocolate/pumpkin combination is super – love this recipe!

P.S. – I love working with pumpkin. It’s easy to cook with, makes the house smell great, and reminds me of fall. If you’re a fall lover, try this recipe asap.

pumpkin cupcake

Ingredients:

1 cup Butter (room temperature)
3/4 cup Brown Sugar (firmly packed)
1/2 cup Sugar
4 eggs
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/4 Ground Nutmeg
1/4 Ground Cloves
1 1/2 tsp Cinnamon
1 tsp Vanilla Extract
1 15 ounce can Canned Pumpkin
1 cup Mini Chocolate Chips

Chocolate Cream Cheese Frosting:

1 cup Butter
1 8 ounce package Cream Cheese
7 tbsp Unsweetened Cocoa Powder
1 1/2 tsp Vanilla Extract
3-4 cups Powdered Sugar

Straight out of the oven! Still warm!

Straight out of the oven! Still warm!

 

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In electric mixer, beat butter on medium speed until smooth.

3. In a medium bowl mix flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Set aside.

4. Add brown sugar and regular sugar to electric mixer.

Note: Remember to scrap down sides regularly.

5. Add eggs one at a time to electric mixer.

6. Gradually add flour mixture to electric mixer.

7. Add vanilla extract and pumpkin until well combined.

8. Stir in mini chocolate chips.

9. Fill cupcake cups about 2/3 full and bake for 18-20 minutes. Once finished let cool before frosting.

Chocolate Cream Cheese Frosting:

1. Whisk powdered sugar and cocoa in medium bowl. Set aside.

2. In electric mixer, cream butter and cream cheese on medium speed until smooth.

3. Add vanilla and continue to beat on medium speed.

4. Gradually add powdered sugar mixture to electric mixer. Mix until smooth and creamy.

5. Frost your cupcakes!

Note: I used left over mini chocolate chips for garnish. You can use other candy during the fall season!

Have fun!

pumpkin cupcake 2

Enjoy this sweet fall reminder!

– Bayley & Ani

Peanut Butter Oreo Cupcakes

It’s not easy turning down a peanut butter oreo, so it’s definitely not easy to turn down a peanut butter oreo cupcake! (Trust me, no one has turned these down.) The cake is moist and rich. The frosting is sweet and the finely chopped peanut butter oreos add the perfect amount of crunch. The oreo on top is, uh, it’s a peanut butter oreo – enough said. You’re going to love this recipe and this cupcake! Peanut Butter lovers get ready!

cupcake single PB

Ingredients:

1 cup Butter
1 1/2 cups Brewed Coffee
1 tbsp Vanilla Extract
3/4 cup Cocoa Powder
2/3 cup Sour Cream
2 Eggs
2 cups Sugar
2 cups Flour
1 1/2 tsp Baking Soda
1/2 tsp Salt
20 Peanut Butter Oreo Cookies – finely crushed

Peanut Butter Oreo Buttercream:

1 cup Butter – room temperature
1 1/2 cups Peanut Butter
4 cups Powdered Sugar
3/4 cup Heavy Cream
1/8 tsp Salt
10 Peanut Butter Oreo Cookies – finely crushed

PB Cupcake

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans. Makes 24 cupcakes.

2. In a medium microwave safe bowl, melt butter in microwave for 1 minute on high.

3. Add coffee, cocoa powder, and vanilla. Whisk until combined. Set aside to cool slightly.

4. In a large bowl mix flour, sugar, baking soda, and salt together.

5. In electric mixer, mix sour cream and eggs.

6. Slowly add chocolate mixture to the sour cream mixture. (make sure you add slowly)

7. Add flour mixture to wet mixture in increments.

8. Fold in crushed Oreos.

9. Fill cupcake cups about 2/3 full and bake for 20 minutes.

Note: Allow to cool before frosting – It’s best to leave them in the pan for 5-7 minutes before removing.

Peanut Butter Oreo Buttercream:

1. In electric mixer, cream peanut butter and butter together for about 2 minutes.

Note: Make sure you scrape down sides several times.

2. Add powdered sugar and mix on medium.

3. Add heavy cream and salt. Continue to mix until smooth and fluffy. Beat on high for 1-2 minutes.

4. Fold in finely crushed Oreos.

Note: I use a Wilton Open Star Tip to pipe my frosting – #6B. It’s best to use an open tip because small pieces of the cookie will get caught if not.

5. Top with a piece of a Peanut Butter Oreo.

PB Cupcake 2

Enjoy this peanut buttery perfection!

Bayley & Ani