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Day 152 – Sparkling Champagne Cupcakes

30 Dec

Well, today is the last day of the “competition” cupcakes for 2013.  And, what better way to go out than with a toast.  To the past 151 cupcakes.  And to the next 214 cupcakes.  So, raise a Sparkling Champagne Cupcake (recipe below from Sprinkle Bakes) with me to celebrate!

But first, enjoy today’s Musical Monday selection:


Cupcake     Mini-Cupcake

The cake is nice and moist. Very fluffy.  It has a nice, sweet vanilla flavor with a hint of champagne.

Cupcake-filled     Mini-Cupcake-filled

The curd filling is very easy to make (considering that sometimes it isn’t the easiest). It’s thick and smooth.  It has a vanilla flavor with a bit of champagne as well. Very similar to the cupcake.


The frosting is fluffy. It looks like it’s going to be to thin, but it pipes very easily.  It is very, very sweet. This is where they type of sparkling wine you buy makes all the difference. Don’t get anything too insanely sweet, cause it will push it over the edge.

Sparkling-Cupcake     Mini-Sparkling-Cucpake

When you put it all together the frosting really steals the show. You lose a lot of that wonderful pastry cream and cupcake flavor. So, frost lightly. It’s nice all together, I just want more of the other flavors to stand out.

Sparkling-Cupcake-top     Mini-sparkling-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 2.5
  • TOTAL: 18

Halved-cupcake     Half-cupcake


Sparkling Champagne Cupcakes (recipe from Sprinkle Bakes)


  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup champagne, prosecco or your choice of sparkling wine

Pastry Cream Filling:

  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla


  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners’ sugar

For directions visit Sprinkle Bakes.

*Tomorrow: Mini Flourless Chocolate Cakes*

Day 145 – Oatmeal Cookie Cupcakes

23 Dec

As I might have mentioned before, Oatmeal Chocolate Chip Cookies were my mom’s specialty when I was growing up. And I. Love.  Them.   So, how could I possibly resist these Oatmeal Cookie Cupcakes with Cinnamon-Cream Cheese Filling and Brown Sugar Frosting (recipe below from Rachel’s Cookery)?  Oatmeal.  Chocolate.  Cinnamon Cream Cheese.  AND Brown Sugar.  Where do I sign?

But first.  A little Musical Monday to get us into the holiday mood!   Today’s Musical Monday is not a video (though, of course, there’s an intro video below).  Today’s music is a wonderful take on “The Christmas Song”.  So, check that out below!!

(Click the link below to hear the song:)

“The Christmas Song in 7” performed by Andrea Kester Lewis

Now that we are in the holiday spirit, let’s dig into some cupcakes!

Oatmeal-Cupcake     Mini-Oatmeal-Cupcake

The cupcakes are dense with an oatmeal texture. Thick and lumpy. Sounds like a bad thing, but it isn’t. Kinda like an oatmeal cookie, but a really big, squishy one.  They have a cinnamon oatmeal flavor. Not overly sweet or exciting. Just nice and simple.


The filling is smooth and creamy.  It tastes like a very cinnamon-packed cream cheese frosting OR a like a cinnamon ice cream (especially from Ted & Wally’s – in Omaha – which I frequented as a kid).  LOVE!


The frosting is really thick and smooth.  It’s got a nice brown sugar-caramel flavor.

Note: My frosting was super thick after 2 cups of powered sugar, so add just a little at a time!

Oatmeal-Cookie-Cupcake     Mini-Oatmeal-Cookie

There is a lot going on in this cupcake. I feel like I’d like it better with 1 less part. It’s like an oatmeal cookie topped with an oatmeal cake with cinnamon ice cream in the middle and a brown sugar-caramel on top. Wow! It’s tasty. Just a lot for the taste buds.

Note: The minis work surprisingly well, but you can’t get a lot of filling into them without breaking them apart.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 2 (none of the parts are hard, but it is 4 parts)
  • TOTAL: 17.5


Oatmeal Cookie Cupcakes with Cinnamon-Cream Cheese Filling and Brown Sugar Frosting (recipe from Rachel’s Cookery)

Oatmeal Cookie Crust

  • 1/2 cup butter, melted
  • 1/4 cup flour
  • 1 cup regular oats
  • 1/4 cup brown sugar


  • 2 cups regular oats
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • pinch of freshly-ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt
  • 1/2 cup milk

Cinnamon-Cream Cheese Filling

  • 1/4 cup butter, room temperature
  • 4 ounces (1/2 package) cream cheese, room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • Milk, if needed for consistency

Brown Sugar Frosting

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 -4 cups sifted powdered sugar

For directions visit Rachel’s Cookery.

*Tomorrow: Candy Cane Cupcakes*

Day 138 – Butterbeer Cupcakes

16 Dec

Today’s cupcake is for the butterscotch fans.  Or even for the Harry Potter fans.  But, don’t mistake it, it’s not for the beer fans.  (Unless they also like butterscotch and/or Harry Potter.)  Butterbeer Cupcakes (recipe below from Pastry Affair).  But first, it’s Musical Monday!

Now, today’s video is a little different.  It’s not just one song.  It’s an artist making her album.  I thought you’d enjoy it!  It’s a lot of music.  And a lot of fun!

Find out more about hope hazy:

Twitter: @hopehazy  iTunes: hope hazy

Now, to the cupcakes.  (By the way, the ornament featured today was actually one that my mom made for me!)

Butter-Cupcake     Mini-Butter-Cupcake

These cupcakes have the texture of banana bread. Sticky, but not too moist and a little bit dense and chewy.  They have a fairly even, almost bland flavor. It’s like a butter cake.

Butterscotch-filled-cupcake     Buttscotch-filled-mini

The ganache is extremely runny. I followed the directions exactly, but it didn’t come out like any ganache I’ve ever made.  But it does have a nice, sweet butterscotch flavor.


The frosting is an extremely thick buttercream, even after adding in some cream.  I think you could definitely use less powdered sugar. It is extremely sweet, but does have a nice touch of that butterscotch ganache flavor to it.

Butterbeer-Cupcake-side     Mini-Butterbeer-Cupcake

When all the parts are together, that’s when this cupcake shines. You get sweet, you get butterscotch, you get the drippy ganache, that almost turns the cupcake into a rum cake. Very yummy. Especially for those who love butterscotch. I’m not a huge fan, and I think this is tasty. That’s saying something.

Butterbeer-Cupcake     Mini-Butterbeer-Cupcake top

Notes: The minis work just fine, but the full-size carry a better overall flavor balance.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3
  • TOTAL: 18


Butterbeer Cupcakes (recipe from Pastry Affair)

Butterbeer Cupcakes

  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup dark brown sugar, packed
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter flavoring
  • 1/2 cup buttermilk
  • 1/2 cup cream soda

Butterscotch Ganache

  • 11 ounces (1 package) butterscotch chips
  • 1 cup heavy cream

Butterscotch Buttercream

  • 6 tablespoons unsalted butter, softened
  • 1/4 cup butterscotch ganache (recipe above)
  • 1 teaspoon vanilla
  • 1 teaspoon butter flavoring
  • Pinch of salt
  • 3-3 1/2 cups powdered sugar
  • Splash of heavy cream (as needed)

For directions visit Pastry Affair.

*Tomorrow: Peanut Butter Oreo Cupcakes*

Day 131 – Pumpkin Cupcakes

9 Dec

I wanted to do something a little extra special today.  Yes, more special than Musical Monday (though be sure to check it out below).  Today is my sister and husband’s anniversary.  The ornament with the cupcake was one that they gave away as party favors at the wedding in 2006.  So, I wanted to make these Pumpkin Cupcakes (recipe below from Smitten Kitchen) today.  Not just because I love pumpkin.  But because, with the recipe, there is a tutorial on making frosting roses.  Check out the music for today, then see how my roses turned out…

For more info on Black Bear Tribe, visit their website.

Now, onto the cupcakes!

Pumpkin-Cupcake     Mini-Pumpkin

The cupcakes are very squishy. Very soft. They have a good moistness, but they’re not wet.  They have a nice balanced flavor between spices and pumpkin. Not overly sweet.


The frosting is thick and creamy. Maybe a bit on the soft side, but it works.  Not a very strong maple flavor. The cream cheese is the standout.

Pumpkin-Frosted     Mini-Pumpkin-frosted

The cream cheese is the strongest flavor, right off the bat. The pumpkin and spice come in second. It’s a tasty cupcake, but I do with the balance was slightly more accurate. Next time I might play with adding more maple syrup and a little more sugar, and see where that takes me.

Pumpkin-Frosted-top     Mini-rose-frosting

Notes: The writer offers instruction videos on how to make these roses. For my very first attempt, I feel pretty good about it…

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19


Pumpkin Cupcakes (recipe from Smitten Kitchen)


1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

For directions visit Smitten Kitchen.

*Tomorrow: Perfect Vanilla Cupcakes*

Day 124 – Gingerbread Cupcakes

2 Dec

Happy December 2nd everyone.  As you can tell by these Gingerbread Cupcakes (recipe below from Taste of Home), I’m ready to say “Goodbye!” to Thanksgiving flavors and “Hello!” to holiday flavors!

I also need to wish my sister-in-law, Caralyn, a very happy birthday today!  (You can see her in my intro video to Musical Monday — she’s the Halloween witch).

And for today’s Musical Monday selection:

Thanks to my friend, Clay, for always making me laugh!!  Now, onto the cupcakes.

Gingerbread-Cupcake     Mini-Gingerbread-cupcake

The cupcakes are a good density and moist without being wet. They are quite similar to a Devil’s Food cupcake, except there’s a very faint crisp to the top of the cakes.  The molasses really is the overpowering flavor. It’s extremely strong and I don’t really getting much else from the cupcake.


The frosting is whipped topping. AKA whipped cream. Not much else to say.

Frosted-Gingerbread      Frosted-Mini-Gingerbread

The frosting brings out the best in the cupcake. You really need the sweetness of whipped cream to balance the “dark” flavor of these cupcakes. But, in the end, the molasses still reigns. It’s not as heavy, but it is the last flavor you get from these cupcakes.

Gingerbread-Cupcake-top     Mini-Gingerbread-top

If you love gingerbread, you’re going to love these. There are very accurate to the taste of the cookie.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18.5


Gingerbread Cupcakes (recipe below from Taste of Home)


  • 2/3 cup sugar
  • 1/2 cup canola oil
  • 2 egg whites
  • 1 egg
  • 1 cup unsweetened applesauce
  • 1 cup molasses
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/3 cup reduced fat whipped topping (I made mine from scratch, but you can buy it to save time)

For directions visit Taste of Home.

*Tomorrow: Pumpkin Pie 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 110 – Apple Cider Cupcakes

18 Nov

It is time to get the warm winter drinks flowing, right?  I mean, Starbucks has their winter cups out and ready.  And, I’m pretty sure that’s the official sign for winter beverages.  These Apple Cider Cupcakes with Apple Butter Filling and Caramel Frosting (recipe below from Lehigh Valley Live) should fit in perfectly!!  I hope they keep you warm.  Along with today’s book: Starring Fred Astaire by Stanley Green.  And today’s Musical Monday video!

Now, on to the warm-me-up cupcakes!

Apple-Cupcake     Mini-Apple-Cupcake

The cupcakes are dense and moist, but not wet or chewy.  They taste a little like a snickerdoodle, which I wasn’t expecting but I’m really enjoying!

Apple-Butter-Cupcake     Mini-Apple-Butter

Apple butter, is, well, apple butter.


The frosting is smooth, but was only pipeable after about 45 minutes in the fridge. Before that it would have slid right off the cupcake. So, my advice is to make the frosting first, then the cupcakes, to save a little time.  It tastes like a cream cheese frosting with a kick. The brown sugar caramel adds just a hint of that dark flavor. It’s really yummy!

Apple-Cider-Cupcake     Mini-Apple-Cider-Cupcake

Something gets lost when it all gets put together. I LOVE the individual parts, so I think it has something to do with the spices in the apple butter counter-acting the spices in the case and the richness of the frosting. It’s still quite good, don’t get me wrong. I just wanted it to carry through a little more.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19


Apple Cider Cupcakes with Apple Butter Filling and Caramel Frosting (recipe from Lehigh Valley Live)

2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
apple butter

1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar

For directions visit Lehigh Valley Live.

*Tomorrow: Sweet Zucchini Cupcakes*

Day 103 – Pumpkin Spice Cupcakes

11 Nov

I am ready for the holiday season.  I am ready for holiday flavors.  The pumpkin, the cinnamon, the caramel, the sweet potato.  It’s gonna be a yummy couple of months, and I’m excited.  Enjoy the Musical Monday selection for today and then enjoy these Pumpkin Spice Cupcakes (recipe below from Averie Cooks) with today’s book: Around the World in Eighty Days by Jules Verne.

Find out more about hope hazy:

Twitter: @hopehazy  iTunes: hope hazy

Now, let’s dig in!

Pumpkin-Cupcake      Mini-Pumpkin

The cakes are extremely moist and soft – very squishy.  Almost like a delicate banana bread muffin in texture.  They have a nice, delicate sweet taste. A little pumpkin, a little spice, a little sweet, but nothing strong or overpowering. Just nice.


The frosting is thick enough to pipe, but has nice shapes and spikes if you just plop it on.  It tastes like a sweet, vanilla buttercream with just a slight variation, more than a marshmallow frosting.

Frosted-Pumpkin     Mini-Pumpkin-frosted

Yum! This is a nice, I-could-eat-the-whole-batch cupcake. Nothing particularly strong or overstated, but just good. The only thing I might change is a little more spice or a little more pumpkin. You get the cupcake first, then the frosting, then you kinda want another hit of cupcake to balance the frosting. It doesn’t come. It doesn’t bother me. But it leaves you wanting more. Overall though, just…yum. I will be making these again for sure!

Notes: The minis are a nice representation, but they get easily top heavy because the cake is so light. Just something to keep in mind when your packing them up.

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 20


Pumpkin Spice Cupcakes (recipe from Averie Cooks)

For the Cupcakes

1 large egg

heaping 1/4 cup canned pumpkin puree (not pumpkin pie filling)

3 tablespoons canola or vegetable oil

2 tablespoons vanilla or plain Greek yogurt or sour cream

3 tablespoons granulated sugar

1 tablespoon light brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/4 teaspoon ground cloves

pinch salt, optional

6 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

For the Marshmallow Buttercream Frosting

1/2 cup unsalted butter (1 stick), softened

about 3/4 cup Marshmallow Creme or Marshmallow Fluff, about half of one 7-ounce jar (you don’t need to measure it since it’s so sticky, just eyeball it and use half the jar)

1 teaspoon vanilla extract

1 1/2 to 2 cups confectioners’ sugar, sifted is preferred

For directions visit Averie Cooks.

*Tomorrow: S’more Cupcakes*

Day 96 – Amy’s Mint Chocolate Cupcakes

4 Nov

Girl Scout Cookies!!!!!!  They are the best!!  Yes, I know.  They’re not homemade like I would normally prefer.  But, c’mon.  You can’t deny that they are amazing!  So, when I came across Amy’s Mint Chocolate Cupcakes (recipe below from A Healthy Life for Me), there was no way I could pass them up.  So, enjoy a new Musical Monday video, then snuggle up with today’s book – Never Have Your Dog Stuffed by Alan Alda while you enjoy the cupcakes!

On to the cupcakes!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely dense and sticky – borderline chewy.  They have a nice, even chocolate taste. Not overly sweet or dark.


The frosting is thick and easy to pipe – though the chunks make piping a little more challenging.  The mint flavor is shockingly strong! You get the cream cheese frosting taste too, but the mint is definitely the star.

Mint-Chocolate-Cupcake     Mini-Mint-Choc-Cupcake

The cupcake balances out the frosting nicely. It cuts through a bit of the mint and adds a darker flavor. This is a hearty cupcake – very thick, chewy and bold.

Note: It leaves the exact same after-taste in your mouth that Thin Mint cookies do! It’s so fun!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19


Amy’s Mint Chocolate Cupcakes (recipe from A Healthy Life for Me)


  • ¾ cup + 2 tablespoons of all-pupose flour
  • 1 cups granulated white sugar
  • ⅓ cup unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 tablespoon of vanilla extract or DAVE’s syrup
  • 1 cup hot coffee

  • 8 ounces cream cheese, room temperature
  • 4 tablespoons unsalted butter, room temperature
  • 2 teaspoon vanilla extract or DAVE’s syrup
  • ¼ cup bittersweet chocolate chips, melted
  • 1 cup confectioners sugar (SIFTED)
  • 15 mint thin cookies, crushed
  • 6 mint thin cookies, roughly crushed for topping

For directions visit A Healthy Life for Me.

*Tomorrow: Caramel Frap Cupcakes*

Day 89 – Black Lagoon Cupcakes

28 Oct

Ok! It is officially time to get into the holiday spirit now! Halloween, that is!! And I could not resist these adorable Slime-filled Cupcakes from the Black Lagoon (recipe below from Baking Bites). So, enjoy a little Musical Monday then enjoy the cupcakes!!

You can find out more about Shauna on her website and Facebook page.  Now on to these slime-filled cupcakes!

Cupcake     Mini-cupcake

The cake is dense and moist. It has a light, vanilla flavor. Clearly meant to be the blank slate for the filling and frosting.

Cupcake-with-ooze-filling     Mini-with-ooze

The curd is typical curd consistency, maybe slightly thinner.  It has a very tart, lime flavor. Not bad, just not subtle.


The frosting is a good buttercream consistency – thick enough to easily pipe and very smooth.  It’s a typical sweet-vanilla frosting.

Black-Lagoon-Cupcake     Mini-Black-Lagoon

For a Halloween cupcake, this is a really good dessert. The filling is definitely the star. It’s so strong, and so tart, but it balances really well with the simplicity of the cake and the sweetness of the frosting. (It helps if you have warning that it’s lime.  I didn’t tell my hubby and he was, well, let’s say, shocked.)


It’s also really fun once you cut into it and it oozes out. Perfect for a Halloween party, or any kid party where slime is fun!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4 (the inside is where the party is)
  • Ease of Making: 3.5 (even though there are 3 parts, the batter is a no-mixer job!)
  • TOTAL: 17


Slime-filled Cupcakes from the Black Lagoon (recipe from Baking Bites)

Slime (Lime Curd) Filling:
2/3 cup strained fresh lime juice
3/4 cup sugar
2 large eggs, room temperature
10-12 drops green food coloring

Black Lagoon (Vanilla) Cupcakes:
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
1/3 cup butter, melted and cooled
2 large eggs
1 tsp vanilla extract
3/4 cup milk (low fat is ok)

Swampy Vanilla Frosting
1/2 cup butter, softened
1 tsp vanilla extract
2-3 cups confectioners’ sugar
2-4 tablespoons milk
green food coloring

For directions visit Baking Bites.

*Tomorrow: Spooktacular Chocolate Cupcakes*

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