Archive | November, 2013

November Monthly Competition

30 Nov

The month of the Thanksgiving Cupcakes is over!  And, the Weekly Winners are definitely a good sampling of holiday cupcake options!  But I can’t believe the 4th month of cupcakes is over!  Wow!!  And, so far, the winning cupcakes (and a lot of the non-winning cupcakes) have been AMAZING!!  Here’s our competitors for today:

Week 13 – Chocolate, Banana, Peanut Butter Cookie Dough Cupcakes


Week 14 – Pumpkin Spice Cupcakes with Marshmallow Buttercream


Week 15 – Brown Butter Cupcakes with Maple Pecan Frosting


Week 16 – Sweet Potato Cupcakes with Toasted Marshmallow Frosting


Thanks again to my November Cupcake Panel: members of Local One Stagehand Union – from the crew of Spider-man Turn off the Dark.   And, of course, thanks to my hubby, Ken, for all the filming and original music.

Check back tomorrow when I begin December!!


Day 122 – Paleo Diet Carrot Cupcakes

30 Nov

Okay, I have to admit.  I eat pretty much everything.  So, I don’t know much about current diets or diets that have restrictions.  But I have loved being able to learn a little about them doing these “last day” cupcakes!  I’ve done Vegan.  I’ve done just plain healthy.  I hadn’t done Paleo.  Until today.

Paleo Diet Carrot Cupcakes {Gluten-free and Dairy-free} (recipe below from Cupcake Project).  And, my final book: Keep Calm and Have a Cupcake.  (Okay, so not really a book.  A journal.  But, it is the journal where I write down all of my favorite recipes.  So, I guess you could say it’s my favorite book!)

Carrot-Cupcake     Mini-Carrot-Cupcake

The cupcakes are quite heavy and feel thick, but when you bite they’re surprisingly light. Lots of textures, which is nice, but a little muffin-y.  You get mostly spice and nut flavors, between the almond and the pecans. The dates add a nice sweetness to them, without overpowering.


Once the frosting comes together it’s the consistency of mashed potatoes. (Yes, I know that sounds weird, but that’s exactly what it looks like in the bowl.)  The frosting is mostly maple syrup. I wouldn’t know what other ingredient was in it if I hadn’t made it. It’s lighter than a buttercream or a frosting made with shortening, but the flavor is purely maple syrup.

Note: I used my food processor for the frosting. My hand mixer wasn’t doing the job and I don’t have an immersion blender. It worked like a charm!

Paleo-Carrot-Cupcake     Mini-Paleo-Carrot-Cupcake

The frosting is the strongest flavor in this combo, but, after the initial maple syrup flavor, the nuts and the spices do come through. It’s a nice balance. It feels a little like eating a frosted (or buttered) muffin. As my very first Paleo or Gluten-free experience, this is a pretty yummy cupcake!

Notes:  The mini is a very good version of this cupcake. You actually get a little more of the spices than you do in the full-size. And, the frosting is almost glaze-like once it’s on the cupcake. It gets a little messy when you’re eating, so I recommend either having a napkin nearby or eating with a fork.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 3.5 (nothing difficult, but lots of shredded, puree-ing and chopping)
  • TOTAL: 17.5


Paleo Diet Carrot Cupcakes {Gluten-free and Dairy Free} (recipe from Cupcake Project)

Cupcake Ingredients
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons almond oil or grapeseed oil
  • 1 1/2 cups carrots, finely chopped (The food processor is the easiest way to do this.)
  • 1/2 cup pureed dates (If you buy dried dates and they are too hard to puree in your food processor, microwave them with a little bit of water to soften them. Strain out any excess water and then puree them.)
  • 1 cup coarsely chopped pecans
Frosting Ingredients
  • 1/2 cup coconut oil
  • 1/4 cup + 2 tablespoons maple syrup

For directions visit Cupcake Project.

Weekly Winner #16

29 Nov

Finishing off November strong!!  What a yummy, food-filled week!  I’d like to say “it’s diet time” but, as this is only Day 121, that would be a lie.  So, instead, I’ll just pick the final Weekly Winner for November!

Mini Carrot Cupcakes


Delightful Devil’s Food Cupcakes


Dark Chocolate Oatmeal Cookie Cupcakes


Turtle Cupcakes


Maple Buttermilk Pancake Cupcakes


Cranberry White Chocolate Cupcakes


Sweet Potato Cupcakes with Marshmallow Frosting


Orange Almond Cupcakes


And, with 20.5 tasty points, the winner is….


Sweet Potato Cupcakes with Marshmallow Frosting from Annie’s Eats.  Check out that day here.  And check back tomorrow to see how it does in the Monthly Competition.

Day 121 – Orange Almond Cupcakes

29 Nov

I hope you all had a wonderful holiday yesterday!  I know I did.  Lots of family.  LOTS of food.  And, of course, lots of dessert.  As there should be.

Baking assistants     Pieper whisking     Brinlee Whisking

My nieces, Pieper and Brinlee, were helping me make the cupcakes for our Thanksgiving feast.  We made Pumpkin Spice Cupcakes (day 103) – which is a FANTASTIC recipe if you have little helpers – and Dark Chocolate Raspberry Cupcakes (day 65).


But, now that Thanksgiving is officially over, I need a break.  From aggressively rich foods.  Just for a day.  But don’t worry.  They’ll be back!  For today though, I’ll enjoy the lighter side of cupcakes with these Orange Almond Cupcakes (recipe below from Martha Stewart).

And, not the lighter side of reading, today’s book: The Oath by Frank Peretti.

Orange-Almond-Cupcake     Mini-OA-Cupcake

The cupcakes are moist, but not wet. They feel like a cross between a muffin and a cupcake.  They have a nice, light orange flavor, with just a hint of the almond. They’re extremely well-balanced.


The whipped cream is exactly that. Light, fluffy, easy to “dollop”.  I wish there was a little sugar in the whipped cream, cause it isn’t very sweet.

Orange-Almond-Cupcake-side     Mini-OA-Cupcake-side

With the marmalade on top, you don’t miss the sugar in the whipped cream. The cupcake has a nice, sweet, orange taste with a very faint tartness. It’s extremely well-balanced and extremely light. This would be amazing at a brunch or tea!

Orange-Almond-Cupcake-top     Mini-OA-Cupcake-top

Note: The minis are a great example and a nice little bite-sized version.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4 (I don’t always love having to dirty my food processor, but it isn’t a hard recipe.)
  • TOTAL: 19


Orange Almond Cupcakes (recipe from Martha Stewart)

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2/3 cup sugar
  • 2/3 cup sweet orange marmalade
  • 1 cup natural almonds
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon coarse salt
  • 3 large eggs, room temperature
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy cream, whipped to medium peaks

For directions visit Martha Stewart.

*Tomorrow: Gluten-free & Dairy-free Carrot Cupcakes*

Day 120 – Sweet Potato Cupcakes

28 Nov

Listen.  I warned you yesterday.  The Thanksgiving Cupcakes are here!  But, that’s because Thanksgiving is here!!  I hope you all (well…those of you who celebrate Thanksgiving) have a wonderful holiday.  Enjoy today’s Tip Video.  Brought to you especially from me and my baking assistant (aka my niece), Pieper!

Now, these Sweet Potato Cupcakes (recipe below from Annie’s Eats) will be a perfect finale to your turkey dinner.  And, they’ll make a great midnight snack.  Probably not a bad leftover breakfast tomorrow either.  Just sayin’.

Today’s Book: Code of the West by Aaron Latham.

Cupcake     Mini-Cupcake

The cakes are extremely squishy, almost doughy and moist.  The cakes have a very even, yummy flavor. They are sweet, but not sugary, with a nice hint of the cinnamon spice.


The frosting is smooth and creamy. It is a little soft, but once you brulee (or broil) the top, it holds its shape nicely.  It has a sweet vanilla flavor. A very typical egg white frosting.

Sweet-Potato-Side     Mini-SP-side

This cupcake is so smooth and soft when it’s all put together, it almost feels like you should use a spoon. The little bit of brown sugar on the top gives it a nice balance with the brulee’d frosting. It’s extremely yummy. And a perfect addition to the holidays!

Notes: The minis are an extremely accurate version of this cupcake. And, a little dangerous, as they are bite-sized and it’s easy to eat several of them…

Sweet-Potato-Top     Mini-Sweet-Potato-Cupcake

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 4 (baking the sweet potatoes takes a little time, but there’s really nothing to it.)
  • TOTAL: 20.5

Also, interesting facts about sweet potatoes vs yams.  I could only find “yams” at my local markets, so I looked up the difference. This is what I found thanks to Huffington Post:

 Sweet potatoes (Ipomoea batatas) come in two main varieties here in the States. One has a golden skin with creamy white flesh and a crumbly texture. The other has a copper skin with an orange flesh that is sweet and soft. All sweet potato varieties generally have the same shape and size — they are tapered at the ends and much smaller than the aforementioned yams.

Americans have been calling the orange-fleshed variety of sweet potatoes “yams” since colonial times when Africans saw familiarities in them to the tuberous variety. The USDA decided to label them as “yams” to differentiate the two varieties. Both varieties of sweet potato, including “yams” can be widely found in supermarket.

Yams (family Dioscoreaceae) are native to Africa and Asia and other tropical regions. Yams are starchy tubers that have an almost black bark-like skin and white, purple or reddish flesh and come in many varieties. The tubers can be as small as regular potatoes or grow upwards of five feet long.

The word yam comes from an African word, which means “to eat.” The yam holds great importance as a foodstuff because it keeps for a long time in storage and is very valuable during the wet season, when food is scarce. For eating, yams are typically peeled, boiled and mashed or dried and ground into a powder that can be cooked into a porridge. Yams can be found in international markets, such as those that specialize in Caribbean foods.


Sweet Potato Cupcakes (recipe from Annie’s Eats)

For the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups lightly packed brown sugar
3 large eggs
2 cups sweet potato puree*
6 tbsp. maple syrup
½ tsp. vanilla extract

For the frosting:
4 large egg whites, at room temperature
1 cup sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

For directions visit Annie’s Eats.

*Tomorrow: Orange Almond Cupcakes*

Day 119 – Cranberry White Chocolate Cupcakes

27 Nov

Okay.  I’m getting into the full swing of Thanksgiving baking now.  (Yes, I know I’ve been doing Pumpkin for quite some time, but…now it’s time to get really serious.)  Thanksgiving flavors already make some pretty amazing desserts, but I can’t say I’ve ever had a Thanksgiving Cupcake. And, I mean, a legit Thanksgiving flavor turned cupcake.

That’s all about to change.

Cranberry White Chocolate Cupcakes (recipe below from Carosello).  And, because it seems a fitting title, today’s book: Happiness TM by Will Ferguson.

Cranberry-Cupcake     Mini-Cranberry-Cupcake

The cupcakes are thick and a little on the dry side.  Look at how beautiful they are all by themselves – the cranberries and the white chocolate chips!  These are very interesting because there are so many aspects. The cranberries and very tart and juicy, which the white chocolate chips counter really nicely. The cake itself is sweet, but mostly just a blank slate for the other pieces.


The frosting is thick and creamy.  It has a buttercream flavor, but with a nice hint of the white chocolate. It makes it seem a little less sugary than a typical buttercream.

WC-Cranberry-cupcake     Mini-WC-Cranberry

The first (and strongest) thing you get from these cupcakes is cranberries. They’re slightly too strong for my liking, cause the whole cupcake then seems very tart. Next time I would LOAD on the frosting and just do a dab of the cranberry “filling” in the middle. It would look equally as cute, but would balance the flavors a lot better. Overall though, a really tasty cupcake, especially for anyone who loves cranberries.

WC-Cranberry-cupcake-top     Mini-WC-Cranberry-top

Note: The full-sized cupcakes have an overall better flavor, but the minis aren’t bad at all.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4.5 (so original!)
  • Ease of Making: 3 (there are 3 parts, but none of them are even remotely difficult)
  • TOTAL: 19.5


Cranberry White Chocolate Cupcakes (recipe below from Carosello)

6 ounces of white chocolate chips
3/4 cup of softened butter
1 cup of brown sugar
4 eggs
1/2 cup of cake flour
1 1/2 cups of flour
1 teaspoon of orange zest
2 tablespoons of freshly squeezed orange juice
2 teaspoons of baking powder
1 1/4 cup of fresh cranberries

Frosting and Cranberry Topping:
1/2 can of whole cranberry jelly
1/4 cup of cranberry juice
2 tablespoons of sugar

8 ounces of white chocolate
1 cup of butter
1 teaspoon of vanilla
2 tablespoons of milk
3-4 cups of powdered sugar (or until desired consistency)

For directions visit Carosello.

*Tomorrow: Sweet Potato Cupcakes with Toasted Marshmallow Frosting*

Day 118 – Maple Buttermilk Pancake Cupcakes

26 Nov

I love breakfast.  I love pancakes.  Waffles.  Maple Syrup.  Bacon.  Sausage.  Seriously!  Love breakfast.  So, I couldn’t believe when I found these Maple Buttermilk Pancake Cupcakes (recipe below from The Extraordinary Art of Cake).  Breakfast in a cupcake?!  Really?!?!  YES!!!!!!  Enjoy my breakfast gift to you while you check out today’s book: Infinite Jest by David Foster Wallace.

Pancake-Cupcake     Mini-Pancake-Cupcake

The cupcakes are very dense and bouncy. They aren’t moist, but they’re not dry either, just right in the middle.  They have a very strong ginger flavor (the minis even more so). I would maybe add just slightly less ginger to the recipe. Otherwise they do taste and feel like a really thick and hearty pancake.


The frosting is extremely soft and very sticky, which makes piping a bit of a challenge. Make sure you pop it in the fridge for at least an hour so it’ll harden up a little. (That being said, I also recommend making the frosting, then the cupcakes, so you’re not wasting time just waiting.)  Oh. My. Gosh. This is so yummy. I wish you could taste it right now. I would put this frosting on actually cupcakes – forget the butter and syrup – it’s fantastic!

Maple-Pancake-Cupcake     Mini-Maple-Pancake-Cupcake

First, without the bacon on top, this is a nice combo. The simplicity of the cupcake’s taste really let’s the frosting shine without being overwhelming. Now, when you add the bacon. It’s like a whole new level. No joke. The bacon really cuts through some of the sweetness of the frosting and brings out the spice in the cupcake. It’s like taking a big ole pancake, smothering it in butter and syrup, putting crispy bacon in the center, rolling it up and stuffing your face. If that sound like something you’d do, you should try these!


Notes: from start to finish, these cupcakes made my house smell amazing! From the maple syrup to the pancake cupcakes to the bacon – YUM!

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4.5
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 3.5 (I’m not really counting bacon as a full “part” cause it doesn’t actually take very much time or effort.)
  • TOTAL: 19.5


Maple Buttermilk Pancake Cupcakes (recipe from The Extraordinary Art of Cake)


2 1/2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground ginger
1 stick or 1/2 cup unsalted butter, softened
1/2 cup light-brown sugar
2 large eggs
1 1/4 cups maple syrup
2 teaspoons vanilla extract
1/2 cup buttermilk
1/2 cup walnuts or pecans, finely chopped
1 cup of softened, unsalted butter
3 ounces of cream cheese, also softened
2/3 cup of dark-brown sugar (I use golden)
1/4 teaspoon salt
3/4 cup of maple syrup
3/4 teaspoon of vanilla extract
1 cup of confectioners’ (icing) sugar

For directions visit The Extraordinary Art of Cake.

*Tomorrow: Cranberry White Chocolate Cupcakes*

Day 117 – Turtle Cupcakes

25 Nov

I’ve got 5 words for you.  Hot Fudge Caramel Vanilla Chocolate.  Oh sure.  That might not make a lot of sense now.  But, when I tell you that’s the goodness packed into these Turtle Cupcakes (recipe below from Lemon Sugar)…you’ll be glad you read it.  Kinda like today’s book:  Mastering the Art of French Cooking by Julia Child.

But first, enjoy today’s Musical Monday video!!

You can find out more about Shauna on her website and Facebook page.

Now, onto the ooey, gooey cupcakes!

Chocolate-Cupcake     Mini-Cupcake

The cakes are dense, crumbly and extremely squishy.  They have an almost-dark chocolate flavor – like an in between of dark and semisweet.

Note: I have a larger-than-normal-househould mixer and, with all the ingredients in the bowl, it was almost to the top. So, I had to kind of pulse the ingredients together before turning the mixer to medium speed. Otherwise, my kitchen, my dog and I would have been covered in butter, eggs and cocoa powder.

Hot-Fudge-Cupcake     Mini-Hot-Fudge

I am kind of surprised that there wasn’t a recipe for caramel. For me (and my hubby) the turtle dessert is all about the caramel. I used leftover vanilla bean caramel, which was amazing, but a canned caramel would have changed the entire dessert. So, if you’re making these, make sure you make a good caramel to go with them.  The hot fudge was good, but nothing out-of-the-ordinary amazing.  (I did look at the original website, which called to add rum, instead of vanilla.  That might change my opinion…)


The frosting is fluffy and extremely easy to pipe.  It tastes like a typical buttercream. Very sweet and creamy.

Turtle-Cupcake     Mini-Turtle-side

I like the frosting and the cupcake with all the toppings. The hot fudge didn’t actually add to the overall flavor for me. I know! That sounds crazy. It’s a tasty cupcake, but I’m not sure it needed the hot fudge center. I would definitely make them again without the center or with caramel in the center instead.

Turtle-Cupcake-top     Mini-Turtle-top

Note: This recipe also makes enough for 24 full-sized cupcakes. This is perfect if you’re baking for a party or a bake sale, but keep that in mind if you’re baking for yourself.  Cause you can’t cut batter recipes in half.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5 (I mean, that’s a tasty-looking cupcake!)
  • Ease of Making: 3 (the batter & frosting are extremely easy to make, which is nice. The hot fudge is not difficult, but not as easy as a ganache.)
  • TOTAL: 18.5


Turtle Cupcakes (recipe from Lemon Sugar)

Cupcake Ingredients:

3 and 1/3 cups all purpose flour

2/3 cups dark unsweetened cocoa powder

2/3 cups regular unsweetened cocoa powder

1 tablespoon baking soda

1 and 1/3 cups brown sugar

1 and 1/3 cups sugar

1 teaspoon salt

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

3 cups buttermilk

2 teaspoons vanilla

5 eggs at room temperature

Hot Fudge Ingredients:

4 ounces semi-sweet chocolate

3 tablespoons butter, unsalted

2/3 cup water

1/3 cup sugar

6 tablespoons corn syrup

Pinch of salt

1 tablespoon vanilla extract

Vanilla Buttercream Ingredients:

1 and 1/2 cups (3 sticks) unsalted butter at cool room temperature

2-lb bag of powdered/icing/confectioners sugar

1/4 to 1/2 cup heavy cream

3 teaspoons vanilla extract

dash of salt

Garnish ingredients:

1 cup finely chopped pecans

1/2 cup caramel sauce

For directions visit Lemon Sugar.

*Tomorrow: Brown Butter Pumpkin Cupcakes*

Day 116 – Dark Chocolate Oatmeal Cookie Cupcakes

24 Nov

So, I must confess.  I have a weakness of Oatmeal Chocolate things. 

My mom used to make Oatmeal Chocolate Chip Cookies….we, she still does, I’m just not there to eat them anymore.  Anyway, it was kinda the only dessert that she made from scratch.  But with good reason.  They’re amazing!  And once you hit the nail on the head, why mess with it?!  So, oatmeal and chocolate together has become my “comfort food” in my adult life.  It reminds me of her cookies.  And of home. 

That’s why these Dark Chocolate Oatmeal Cookie Cupcakes (recipe below from Recipe Girl) were definitely on my list.  (And thanks again to Christy for pointing me in their direction!!)  Today’s book is also about as “comfort food”-ish as a book can get: The Hardy Boys – The Secret of Pirates’ Hill by Franklin W. Dixon.

DC Oatmeal Cookie Cupcake     Mini-Oat-Cupcake

The cookie-cakes are extremely thick and dense. I mean, they’re just like a cookie, but a triple-sized cookie. Super-sized!  They do taste like an oatmeal chocolate chip cookie. I, personally, could go for even more chocolate, but I have a feeling that’s where the ganache comes in.


The ganache is smooth and thick, really easy to pipe on.  It’s got a very dark chocolate taste.

DC-Oat-cupcake     Mini-DC-Oat-cupcake

Oh yeah. There’s the chocolate I wanted. Together the parts make this everything you could want from a chocolate oatmeal cookie cupcake. It’s not exactly like eating a cupcake, but it is exactly like eating a fully-justified-triple-decker-oatmeal-chocolate-cookie!

Notes: My cakes baked almost twice as long as the recipe called for, so make sure you pay attention to the time and the density the recipe calls for.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4.5
  • Appearance: 3
  • Ease of Making: 4.5
  • TOTAL: 19


Dark Chocolate Oatmeal Cookie Cupcakes (recipe from Recipe Girl)

1 1/2 cups All Purpose Gold Medal® Flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups packed brown sugar
1 cup (2 sticks) salted butter
2 teaspoons vanilla extract
1 large egg
2 cups quick-cooking oats
6 ounces dark chocolate bar, chopped into chunks (or use chocolate chips)

GANACHE (optional):
2 ounces dark chocolate bar, chopped into chunks (or use chocolate chips)
1/2 tablespoon cream (whipping cream or heavy whipping cream)

For directions visit Recipe Girl.

*Tomorrow: Turtle Cupcakes*

Day 115 – Delightful Devil’s Food Cupcakes

23 Nov

I don’t know about you, but I need a little fun to get this weekend rolling!  A fun book: Lost in the Funhouse: the Life and Mind of Andy Kaufman by Bill Zehme.  And, of course, some fun cupcakes to go with it.  These Delightful Devil’s Food Cupcakes (recipe below from Kitchen Wench) should get us going.


The cake is dense, but not tough, with just the right amount of moist-ness.  It tastes exactly like Devil’s Food should taste. Sweet chocolate flavor, somewhere between milk and semisweet.


Note: The minis were an epic disaster (see pic).  They baked unevenly and full of holes. They tasted fine, or, well, at least the pieces I got out tasted fine…

Chocolate-Cupcake filled

The filling whipped cream texture. Easy to pipe into the center.  It tastes like whipped cream kicked up a notch. It’s a little bit sweeter with a little vanilla. Very yummy. I may or may not have eaten spoonfuls out of the bowl…


The frosting is very thick, even without using the full amount of powdered sugar.  It has a bit of the dark chocolate flavor, but it’s sweet, so you lose all bitterness. It’s very nice!


These are really yummy! The chocolates complement each other very nicely. And the sweet whipped filling adds just a little something different to break them up. It’s also not as overly-sweet as you might anticipate, which is nice.


Notes:  I feel like you can’t overdo the filling, especially since it’s the only non-chocolate piece. Next time I might actually core the center and fill, instead of just piping into the full cupcake. The recipe also calls for Double Cream, which is not readily available in the US. After lots of research, I discovered that the closest we have is Heavy Whipping Cream. I used Land-o-lakes cause it’s of rich fat content. And, trust me, I was NOT disappointed in the results.

Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4.5 (between the filling and the frosting)
  • Overall Taste: 4.5
  • Appearance: 4
  • Ease of Making: 2 (nothing is overly challenging, they’re just very time-consuming)
  • TOTAL: 19.5


Delightful Devil’s Food Cupcake (recipe from Kitchen Wench)

Cupcake ingredients
140g good quality dark chocolate, melted
2 cups cake flour (though it works perfectly well with plain / all-purpose flour as well)
1/2 tsp salt
1 1/2 cups buttermilk
1/4 cup cocoa powder
2 1/2 tsp baking soda / bicarb soda
4 large eggs
1 tsp pure vanilla extract
120g unsalted butter, diced and at room temperature
360g caster sugar

1/2 cup caster sugar
1/2 cup water

Cream filling ingredients
1 cup double cream (45% fat)
1/2 vanilla pod or 1 tsp pure vanilla extract
2 tbsp caster sugar

Chocolate buttercream ingredients
250g unsalted butter, diced and at room temperature
60g dark chocolate, melted
3 tbsp cocoa powder
6 tbsp milk
6-8 cups icing sugar / icing mixture (depends on how stiff you like your icing)

For directions visit Kitchen Wench.

*Tomorrow: Dark Chocolate Oatmeal Cookie Cupcakes*

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