Tag Archives: Cooking Classy

Day 355 – Reese’s Cupcakes

21 Jul

I love chocolate and peanut butter.  I love Reese’s.  Alone.  On ice cream.  In cupcakes.  In cookies.  In milk shakes.  Ok…you get the point.  And these Reese’s Cupcakes (recipe below from Cooking Classy) looked too yummy to miss!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are extremely squishy. They’re extremely moist and fudgy too. They have a darker chocolate flavor. Not sweet and milk chocolate like some other moist, squishy chocolate cupcakes.

Peanut-Butter-Frosting

The frosting is smooth and fluffy. It has a nice, sweet peanut butter flavor, without being too sugary. It’s similar to plain peanut butter, not too sweet, not too salty. Just whipped and fluffy.

Reeses-Cupcake     Mini-Reeses-Cupcake

This is a rich, indulgent cupcake. Obviously meant to be a Reese’s. The chocolate and the peanut butter make a pretty spot-on flavor. Then you add the little chunks of peanut butter cup mixed into the cupcake…forget it! Reese’s Heaven!

Reeses-Cupcake-top

Scoring Sheet:

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

Mini-Reeses-top

RECIPE

Reese’s Cupcakes (recipe from Cooking Classy)

Chocolate Reese’s Cupcakes:

  • 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup hot water
  • 1/4 cup sour cream
  • 12 Snack Size Reese’s, 6 chopped into halves and 6 chopped into small pieces (not minis)
Peanut Butter Buttercream Frosting:
  • 1/2 cup butter, at room temperature
  • 1/2 cup peanut butter
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar
  • 2 Tbsp sour cream
  • 3 – 4 Tbsp heavy cream

For directions visit Cooking Classy.

*Tomorrow: Sprinkles Strawberry Cupcakes*

Day 305 – Angel Food Cupcakes

1 Jun

The day after a cupcake tasting I’m always a little on the sugared-up side.  I feel the need for something light and simple again.  To kind of “reset” me.  And these Angel Food Cupcakes (recipe below from Cooking Classy) looked like they might be just the thing to get June started.

Angel-Food-Cake     Mini-Angel-Food-Cake

The cupcakes are insanely light and airy. So squishy it’s almost like a cotton ball. They have an airy flavor. I used almond extract, though the recipe says you can do vanilla, coconut or almond. The cake is so light that the flavor really just disappears into thin air.

Whipped-Frosting

The frosting is light and fluffy. Almost puffy really. Like a cloud. It has a whipped cream/cream cheese flavor. Not too sweet.

Angel-Food-Cupcake     Mini-Angel-Food-Cupcake

These cupcakes are so smooth and so light, it’s just crazy. The almond flavor comes out a little more. A little sweet. A little almond. A little cream cheese. A lot of fluffiness.

Angel-Food-top

Scoring Sheet:

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

Mini-Angel-Food-top

RECIPE

Angel Food Cupcakes (recipe from Cooking Classy)

Angel Food Cupcakes:

  • 3/4 cup + 2 Tbsp granulated sugar
  • 1/2 cup cake flour
  • 1/4 tsp salt
  • 6 egg whites, at room temperature
  • 2 1/2 Tbsp warm water
  • 1/2 tsp vanilla, coconut, almond or orange extract (I used almond)
  • 3/4 tsp cream of tartar
Cream Cheese Whipped Cream:
  • 1 1/2 cups heavy whipping cream
  • 6 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • fresh strawberries, blueberries or raspberries

For directions visit Cooking Classy.

*Tomorrow: Cannoli Cupcakes*

Day 296 – Strawberry Shortcake Cupcakes

23 May

Today is my mother-in-law’s birthday!!  Happy Birthday, mom!  I am one of those people who totally lucked out on in-laws when I got married.  Seriously.  They’re the best!  So, I thought these Strawberry Shortcake Cupcakes (recipe below from Cooking Classy) were just about pretty enough to celebrate her birthday!

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense and a little sticky. They have a pretty sweet vanilla flavor. Exactly what I’d expect from a Shortcake. Sugary vanilla cake.

Strawberry-Frosting

The frosting is light, smooth and creamy. (Be sure to follow the directions to get this result, otherwise it’ll be a “normal” buttercream.) It has a wonderful (natural) pink color with specks of red. It’s got an extremely buttery flavor. Sweet, but not aggressively so. With a little bite of tartness from the strawberry.

Strawberry-Shortcake     Mini-Strawberry-Shortcake

This strawberry shortcake is so light and delicate. The frosting does remind me a little of just whipped cream once it’s on the cupcake. So the flavors from a typical strawberry shortcake are all present and accounted for. It’s smooth and creamy and sweet.

Strawberry-Shortcake-top

Scoring Sheet:

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

Mini-Strawberry-cake-top

RECIPE

Strawberry Shortcake Cupcakes (recipe from Cooking Classy)

Vanilla Cupcakes:

  • 1 cup + 2 Tbsp all-purpose flour
  • 2 Tbsp cornstarch
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 tsp vanilla extract
  • 1/4 cup butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1/2 cup whole milk, at room temperature

Strawberry Buttercream

  • 3/4 cup unsalted butter, at room temperature
  • 1 cup (15g) freeze-dried strawberries
  • 2 1/2 Tbsp heavy cream
  • 2 cups (230g) powdered sugar
  • 12 strawberries for decorating

For directions visit Cooking Classy.

Tomorrow: Fried Ice Cream Cupcakes*

Day 239 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

27 Mar

So today I thought we needed another happy cupcake.  (Not that the Phish Food Cupcakes didn’t make me smile….cause they did.)  But there is something just happy – and a little magical – about Mint Chocolate Chip for me.  You agree?  I hope so!  So, to go with today’s Tip Thursday video we have these Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Cooking Classy).

Now enjoy the happiness.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are somewhat dense, but very airy and moist, with a nice crunch on top. They have a simple, sweet chocolate flavor. Definitely cocoa powder and not melted chocolate flavor though.

Mint-Chocolate-Frosting

The frosting is smooth and buttery. It looks a lot like mint chip ice cream! And tastes that way too! It’s got a good mint flavor without being so overwhelmingly minty. Very, very sweet though!

Mint-Chocolate-Cupcake     Mini-Mint-Chocolate

The cupcake really cuts through some of the sweetness of the frosting. Don’t get me wrong. It’s still sweet. Really, really sweet. But the cupcake counters it a little. The chocolate to mint ratio is really nice too. If you’re a mint chocolate fan, you’ll love these!

Notes: The minis are a really nice, bite-sized cupcake! Sweet, but small enough to not be overwhelming.

Mint-Chocolate-Cupcake-top     Mini-Mint-Chocolate-top

Scoring Sheet:

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

RECIPE

Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Cooking Classy)

Chocolate Cupcakes

  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 cup boiling water
  • 1/4 cup butter, melted
  • 2 1/2 Tbsp vegetable or canola oil
  • 3/4 cup + 2 Tbsp granulated sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup heavy cream
  • 3/4 cup + 2 Tbsp all-purpose flour
Mint Chocolate Chip Frosting
  • 3/4 cup butter, partially softened
  • 1 tsp mint extract (don’t use peppermint!)
  • 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar
  • 1 Tbsp heavy cream
  • Green food coloring (I used about 10 drops)
  • 85g semi-sweet or bittersweet chocolate, finely chopped (1/2 cup)

For directions visit Cooking Classy.

*Tomorrow: Milky Way Bar Cupcakes*

Day 56 – Brownie Cupcakes with Cookie Dough Frosting

25 Sep

First, I gotta shout out to some very special people.  I missed it, but Happy (belated) Anniversary to my Aunt Nancy and Uncle Ted!  AND, a Happy Birthday to my Uncle Ted.  (Big week for them!!)  Hope it’s filled with lots of yummy things!!

thanksgiving pic with nana

This is my Aunt Nancy and I in the kitchen on Thanksgiving (about 3 years ago…) She is a huge part of the reason that I love to bake!!  Love you, Nana!!

Now, let’s talk about these insane cupcakes.  I mean.  Totally speaking my language with that name.  Brownie Cupcakes with Cookie Dough Frosting (recipe below from Cooking Classy).  Uummmmmm, yes!!  Brownies AND cookie dough.  Together?!  Not even a question.   These are happening.

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are dense, but the minis are really dense!  Borderline tough.  The full-size sank because I took them out early – the recipe says to shorten the time for gooey-er cakes.  (It won’t matter once they’re frosted anyway!)  They taste exactly like a fudge brownie.  Ooey, gooey chocolatey brownie goodness.

Cookie-Dough-Frosting

The frosting is a buttercream consistency but with mini chips it isn’t pipeable.  (The recipe does note that if you’d like to pipe it, top the frosting with chips instead of mixing them in.)  It tastes like brown sugar cookie dough.  The chips are a nice way to break it up without being overpowering.

Brownie-w-Cookie-Dough     Mini-Brownie-w-Cookie-Dough

The cake brings out the salt in the frosting.  I might use unsalted butter and salt to taste next time, instead of using salted butter.  The mini is a little tough to eat, but not bad once the parts are together.  It does taste like a brownie topped with cookie dough, so if that sounds like your cup of…well…cake…then these are for you!

Scoring Sheet:

– Cupcake Taste: 4.5

– Frosting Taste: 3.5

– Overall Taste: 3.5 (the cakes are better without frosting, but it’s a good, fun dessert)

– Appearance: 4

– Ease of Making: 4 (brownie cakes are a no-mixer-required batter!)

– TOTAL: 19.5

RECIPE (from Cooking Classy)

Ingredients

    • 1 1/4 cups all-purpose flour
    • 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1 cup granulated sugar
    • 1/2 cup packed light-brown sugar
    • 1/2 cup + 2 Tbsp cocoa powder
    • 3/4 cup butter, melted
    • 2 large eggs
    • 1 1/2 tsp vanilla extract
    • 2 Tbsp milk
Cookie Dough Frosting
  • 10 Tbsp salted butter, at room temperature
  • 1/2 cup packed light-brown sugar
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp molasses
  • 2-3 Tbsp cream or half and half
  • 1/2 cup all-purpose flour
  • 3/4 cup mini semi-sweet chocolate chips

For directions visit Cooking Classy.

*Tomorrow: Caramel Apple Cupcakes*

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