homemade hostess cupcakes

 the goods:

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1/4 cup semisweet chocolate chips
1/2 cup granulated sugar
1/3 cup brown sugar
1/2 cup coconut oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

filling:
3 tablespoon water
1 teaspoon unflavored gelatin
4 tablespoons (1/2 a stick) unsalted butter, room temperature
pinch of salt
1 teaspoon vanilla extract
7 ounces marshmallow fluff creme (1 and 1/4 cups)

chocolate ganache:
1/2 tablespoon butter
1/2 tablespoon light corn syrup
4 ounces semisweet chocolate, chopped (or 1/2 cup chips)
1/3 cup heavy cream

Preheat oven to 325 degrees. Grease and lightly flour a 12-cup muffin tin. Combine flour, baking soda, and salt in a medium bowl, set aside. In a separate large bowl, whisk together water, cocoa powder, and chocolate chips together until smooth. Add sugar, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture alternating with sour cream (beginning and ending with flour), until incorporated. Using an ice cream scoop, divide batter evenly among prepared cups. Bake 18-22 minutes, until a toothpick inserted in the center comes out almost clean. Cool cupcakes in tin for 10 minutes, then turn out onto a wire rack to cool completely.
While cupcakes are cooling, make the filling: Combine water and gelatin in a large bowl and let sit until gel softens, about 5 minutes. Then microwave for 30 seconds until mixture is bubbling around the edges and gelatin dissolves. When slightly cooled, whisk in marshmallow creme until smooth. Refrigerate filling until set, 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with a small plain tip.
To make the ganache, add heavy cream and butter to a large microwave safe bowl and heat for 2 minutes in the microwave until butter is completely melted. Add chopped chocolate and stir until chocolate melts and is smooth. Stir in corn syrup and allow to cool to room temperature, about 10 minutes.
When cupcakes are cool, insert a paring knife about 1/4-inch away from the edge of each cupcake at an angle. Proceed to cut a circular cone shape out of each cupcake. Cut the point off each cone to create a flat lid. Using a small spoon, fill each cupcake with marshmallow filling, then add the lid. Lightly frost with chocolate ganache. Let set, then pipe swirls on top with reserved marshmallow filling.

pumpkin chocolate cupcakes

the goods:

chocolate batter:
1 and 1/3 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup light brown sugar
1 and 1/3 cups buttermilk
4 egg yolks (save whites for pumpkin batter)

pumpkin spice batter:
2 cups (scant) flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
4 egg whites
2 cups pumpkin puree
1 cup light brown sugar
3/4 cup canola oil
3/4 cup granulated sugar

vanilla bean buttercream:
1 cup (2 sticks) unsalted butter, room temperature
6 cups powdered sugar
2 vanilla beans, scraped
1 teaspoon vanilla extract
pinch of salt
6 tablespoons heavy cream

Preheat oven to 350 degrees, and line two 12-cup muffin pans with paper liners.
Make the chocolate batter by combining the flour, cocoa powder, baking soda, and espresso powder in a large bowl. Whisk together, then make a well in the center of the dry ingredients and add the oil, vanilla, brown sugar, buttermilk, and egg yolk. Stir together with a wooden spoon until combined. Set aside.
Make the pumpkin batter by combining the flour, baking powder, baking soda, salt, and spices. Whisk together, then make a well in the center and add egg whites, pumpkin, brown sugar, oil, and granulated sugar. Stir together with a wooden spoon until combined. Set aside.
Using a small cookie scoop (1 tablespoon), drop a dollop of chocolate in the bottom of each paper liner. Next, drop a dollop of pumpkin batter on top of each chocolate layer. Continue with another dollop of chocolate and another dollop of pumpkin until all the cups are filled and the batter is used up.
Bake the cupcakes for 17-20 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean with a few moist crumbs attached. Let the cupcakes cool in the pan for 1 minute before removing to wire racks to cool completely.
To make the frosting, beat the butter in a stand mixer until light and fluffy, about 1-2 minutes. Slowly add the powdered sugar, vanilla bean, vanilla extract, and salt while continuously beating. Add the heavy cream 1 tablespoon at a time until completely incorporated. Scrape the bowl down and whip for 1 minute more until light and fluffy.
Frost cooled cupcakes with the vanilla bean frosting and serve.

raspberry lime cupcakes

the goods:

1 box white cake mix

1/3 cup oil

2 egg whites

2 eggs

3/4 cup buttermilk

zest of 2 limes

1/4 cup lime juice

1/2 cup sour cream

1 cup frozen raspberries

lime whipped cream:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 pint (2 cups) heavy whipping cream

3 teaspoons lime flavored gelatin (jell-o mix)

Preheat oven to 350 degrees and line cupcake tins with paper liners.

In a large bowl combine oil, egg whites, eggs, buttermilk, lime zest, lime juice, and sour cream until smooth. Stir in cake mix. Fold in raspberries. Using a scoop, fill cupcake liners 3/4 full and bake for 17-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool on wire racks.

To make the lime whipped cream: In a stand mixer with the whisk attachment, whip cream cheese and powdered sugar until smooth. Scrape down bowl as needed. With mixer running, stream in whipping cream and beat. Add gelatin until you reach desired flavor/color. Beat until stiff peaks form. Keep in refrigerator until ready to use. Pipe onto cooled cupcakes and decorate with a lime slice.

pistachio pudding cupcakes

the goods:

1 box yellow cake mix

1 package (3.4 ounces) instant pistachio pudding mix

1 and 1/2 cups cold milk

frosting:

1 cup cold milk

1 package (3.4 ounces) instant pistachio pudding mix

1 cup heavy cream

1/4 cup powdered sugar

roughly chopped roasted/salted pistachio nuts

Preheat oven to 350 degrees. Whisk together instant pudding mix and the cold milk. Sprinkle in the cake mix and mix well with a rubber spatula until combined. Line a muffin tin with paper cupcake liners. Fill each cup about 3/4 full with batter. Bake for 25 minutes and allow to cool completely before frosting.

To make the frosting, whip the cream with the powdered sugar until soft peaks form. Whisk together the instant pudding with the cold milk. Fold the the pudding into the whipped cream and pipe onto cupcakes. Top with chopped pistachio nuts.

hot cocoa cupcakes

the goods:

cupcakes:

1 and 1/2 cups all-purpose flour

1 and 1/4 cups granulated sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup canola oil

1 cup prepared hot cocoa, cooled

1 teaspoon vanilla extract

2 eggs, lightly beaten

1/2 cup mini chocolate chips

whipped cream:

1 and 1/4 cups heavy whipping cream

1/3 cup confectioners' sugar

1/2 teaspoon vanilla extract

garnishes:

mini marshmallows

mini chocolate chips

crushed peppermints

mini candy canes

Preheat oven to 350 degrees. Line cupcake tins with 18 paper liners. In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.  Add the oil, prepared hot cocoa (cooled), vanilla, and eggs. Whisk until well incorporated and no lumps remain. Stir in chocolate chips. Using a scoop, divide batter evenly among paper-lined tins. Bake for 18 minutes, or until a toothpick inserted in the center of one comes out clean.. Allow to cool for 10 minutes; then transfer from tins to a wire rack to cool completely.

Make the whipped cream: In the bowl of an electric stand mixer fitted with the whisk attachment, combine whipping cream, confectioners' sugar, and vanilla. Whisk on medium speed until stiff peaks form.

Pipe the whipped cream onto cooled cupcakes. Garnish by sprinkling with mini marshmallows, mini chocolate chips, and crushed peppermints. Stick a mini candy cane into the side of each one. Refrigerate any leftovers.

New York mini cheesecakes

 

the goods:

 

2 and 1/3 cup graham cracker crumbs

1/4 cup all-purpose flour

1/2 cup unsalted butter, melted and cooled

3 (8 ounce) packages cream cheese, softened

3/4 cup plus 1 tablespoon sugar

4 large eggs

2 large egg yolks

1/2 cup heavy cream

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

 

Pulse graham crackers and flour in a food processor until blended. With processor running, slowly pour butter in until crust pulls together. Line muffin cups with paper liners. Press graham cracker mixture firmly into liners. Refrigerate for 30 minutes. 

 

Preheat oven to 300 degrees. In the bowl of an electric mixer, beat cream cheese on high speed until fluffy. Gradually add sugar, beating well. Add eggs and yolks 1 at a time, beating after each addition. Add cream, lemon zest, and vanilla; beat on low speed until smooth. Spoon mixture evenly into prepared muffin cups. Bake for 15 to 20 minutes, or until set (not jiggly). 

Transfer pans from oven to wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire rack. Cover and chill at least 4 hours. Serve with desired toppings. 

(my little sous chef couldn't resist a taste...) 

carrot coconut cupcakes

 

the goods:

 

1 and 1/4 cups shredded coconut

1 cup sugar

1/3 cup vegetable oil2 tablespoons fresh orange juice

1/2 teaspoon vanilla extract

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

3/4 cup plus 2 tablespoons flour

1 and 1/2 cups shredded carrots

 

cream cheese frosting:

8 ounces cream cheese, at room temperature

3/4 cup confectioners' sugar

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.
In a large bowl, combine the sugar, oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in shredded carrots and remaining 1/4 cup shredded coconut.
Line muffin tin with paper liners; distribute the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cupcakes cool.
Make cream cheese frosting: In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, be sure cupcakes are completely cool before frosting. Garnish with toasted coconut.

parsnip cupcakes with cream cheese frosting

 

the goods:

 

1 cup all-purpose flour

1 teaspoon ground cardamom

1 and 1/2 teaspoons baking powder

1/4 teaspoons fine salt

3/4 cup packed light-brown sugar

2 large eggs

2/3 cup vegetable oil

1 tablespoon pure vanilla extract, divided

2 cups grated parsnip (from 1 large peeled parsnip)

8 ounces cream cheese, room temperature

1/2 stick unsalted butter, room temperature

1/2 cup confectioners' sugar

pumpkin pie spice, for serving

 

Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

 

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.

 

In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes. Sprinkle with pumpkin pie spice.

 

Warning: may cause face dives head first into it's yumminess!

peanut-butter-filled cupcakes

 

the goods:

 

3/4 cup unsweetened cocoa powder, plus more for pan

1 and 1/2 cups all-purpose flour

1 and 1/2 cups granulated sugar

1 and 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon fine salt

2 large eggs

3/4 cup buttermilk

3 tablespoons vegetable oil

6 tablespoons unsalted butter, room temperature

1/2 cup creamy peanut butter

1 and 1/2 cups marshmallow topping

confectioners' sugar, for dusting

 

 

Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, bet in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, 3 minutes.

Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.

In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until light and fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.

 

With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs.

 

 

To serve, dust with confectioners' sugar.

(to store, refrigerate in an airtight container)

cadbury egg cupcakes

the goods:

1 box chocolate cake mix (or your favorite homemade recipe)

3 cans white frosting (or your favorite homemade buttercream recipe)

1 oz. yellow food coloring

48 mini Cadbury Creme Eggs (24 frozen)

Prepare batter according to package instructions. Scoop batter into paper lines cupcake tins 2/3 of the way full. Place 1 Mini Cadbury Creme Egg into the middle of each cupcakes (don't sink it too deep or it will burn on the bottom).

Using a small offset spatula, gently spread a thin layer of batter over the top of each egg.

Bake according to package instructions.

Allow to cool completely. While cupcakes are cooling, mix one can of frosting with the whole bottle of yellow food coloring, and blend well. Assemble your piping bag fitted with a large round tip and pipe a large circle around the perimeter of the cupcake with white frosting.

Fill in the center of the circle with the yellow frosting.

Top with a Mini Cadbury Creme Egg. Use the egg to cover up any pointy tips of frosting.

green velvet cupcakes with cream cheese frosting

the goods:

cupcakes:

2 and 1/2 cups all-purpose flour

2 cups sugar

1 tablespoon cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 cup vegetable oil

1 cup buttermilk

1 tablespoon vinegar

1 teaspoon vanilla

1 oz. green food coloring

frosting:

8 oz. cream cheese, room temperature

1/4 cup unsalted butter, room temperature

1 teaspoon vanilla extract

1/2 to 1 bag powdered sugar

milk as needed

Preheat oven to 350 degrees. Line muffin pans with cupcake liners. Lightly whisk eggs in a medium bowl. Add in oil, buttermilk, vinegar, and vanilla and whisk until blended. Add food coloring and stir to combine. Place flour, sugar, cocoa, salt, and baking soda in the bowl of a stand mixer and stir together well. Pour your wet ingredients into your dry ingredients and mix on medium-high for about a minute or two until well combined and green! Scoop 1/4 cup batter into each cupcake liner. Bake for 17-18 minutes, or until a toothpick inserted in cupcake comes out with a few moist crumbs. Let cool 10-15 minutes, then remove from pans.

While cooling, prepare frosting: Cream together cream cheese, butter, and vanilla in a bowl until smooth. Gradually add powdered sugar until the desired consistency is achieved. Add milk as needed.

Top cupcakes with frosting. Now, here's where I blew it. I bought these adorable shamrock sprinkles and I waited too long to put them on my cupcakes and they wouldn't stick to the frosting. So if you have some cute toppings, put them on immediately.

DIG IN!!!

cool mint oreo brownie cupcakes

the goods:

1 package Cool Mint Oreo cookies (don't let your husband get to these and steal 3 - you need all of them!)

1 box brownie mix

(ingredients on the box to make the brownies)

frosting:

1/4 cup Crisco

1/4 cup unsalted butter, room temperature

2 cups confectioners' sugar

1/2 teaspoon vanilla extract

1 tablespoon milk

dash of salt

6 drops green food coloring

Prepare brownie batter according to package instructions. Place half the Oreos (about 15) in a quart-sized Ziploc bag and crush (I used a rolling pin). You want them to be chunky pieces. Fold the crushed cookies into the brownie batter. Place liners in a muffin tin and spray with nonstick cooking spray. Fill the liners with about 1/4 cup of batter. You should get about 15 cupcakes. Bake at 350 degrees for 18 minutes. Let cool for 20-30 minutes.

While they cool, mix together frosting. In a large bowl, cream together the butter and Crisco with a mixer. Add sugar 1 cup at a time, beating well after each addition to make light and fluffy. Add extract, food coloring, and milk and beat until incorporated and fluffy. Pipe or spread frosting onto cooled brownie cupcakes and place a cookie from the remaining package on top of each frosted brownie cupcake.

red velvet cupcakes with cream cheese frosting

the goods:

cake:

2 and 1/2 cups cake flour

1 and 1/2 cups sugar

1 teaspoon baking soda

1 tablespoon cocoa powder

1 teaspoon salt

2 large eggs

1 and 1/2 cups vegetable oil

1 cup buttermilk

2 tablespoons (1 oz.) liquid red food coloring

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

frosting:

16 oz. cream cheese, room temperature

10 tablespoons unsalted butter, room temperature

4 teaspoons vanilla extract

5 cups confectioners' sugar

Preheat oven to 350 degrees. Line two 12-cup cupcake tins with paper liners. In a medium bowl, combing the cake flour sugar, baking soda, cocoa powder, and salt; whisk to combine. In the bowl of an electric mixer, combine eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar. Beat on medium speed until well blended. With mixer on low, gradually add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly among prepared pans. Bake, rotating pans halfway through, until toothpick inserted in center comes out clean, about 18 minutes.

Let cool in pans 5-10 minutes, then transfer to a wire rack to cool completely. While cupcakes cool, combine cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla. Gradually beat in confectioners' sugar until totally incorporated, increase speed, then beat until smooth.

Frost cooled cupcakes as desired. I used a star-tipped piping tip to pipe frosting, but spreading it works fine too. Top with your favorite sprinkle, candy, or decoration!