Tag Archives: Sally’s Baking Addiction

Day 339 – Classic Chocolate Cupcakes with Vanilla Frosting

5 Jul

Classic Chocolate Cupcakes with Vanilla Frosting (recipe below from Sally’s Baking Addiction).  Is there anything about that title that doesn’t sound enjoyable?  Nope!  I didn’t think so!!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are fairly dense and moderately sticky. The look like devil’s food, but they don’t have that texture or taste. They taste almost exactly like Hershey’s syrup, but in cupcake form. Strong chocolate flavor. A little dark, but not bitter, and not too sweet either.

Vanilla-Buttercream

The frosting is very smooth and creamy, but still fairly thick. It has a sweet, creamy vanilla flavor. Not overly sugary. The heavy cream does a nice job of cutting through the sugar, and giving it a creamier flavor and texture.

Chocolate-Vanilla-Cupcake     Mini-Chocolate-Vanilla

The cupcake brings out the sugar in the frosting. It’s a little like a hot fudge sundae. The frosting is very sweet with a strong vanilla flavor while the cupcake has that darker Hershey syrup flavor. They go together, I’m just surprised at what they brought out of each other.

Chocolate-Vanilla-top

Scoring Sheet:

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

Mini-Chocolate-Vanilla-top

RECIPE

Classic Chocolate Cupcakes with Vanilla Frosting (recipe from Sally’s Baking Addiction)

Chocolate Cupcakes:

  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk

Vanilla Cupcakes:

  • 1 cup unsalted butter, softened to room temperature
  • 4-5 cups confectioners’ sugar
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Lemon-Raspberry Cupcakes*

Day 337 – Salted Caramel Cupcakes

3 Jul

Sure.  Caramel may be a bit more fall or winter flavor.  But, I couldn’t let this final month go by without another caramel cupcake.  It’s just SO GOOD!  Salted Triple Caramel Cupcakes (recipe below from Sally’s Baking Addiction).

Caramel-Cupcake     Mini-Caramel-Cupcake

The cupcakes are light and chewy and oily. They have a fairly strong, sweet caramel flavor. Stronger than other caramel cupcakes I’ve tasted. But not dark or bitter.

Caramel-Frosting

The frosting is very, very thick. I added a fair amount of cream just to get it all mixed together. It has a sugary, sweet caramel flavor. Dark and smooth, but very sugary at the same time.

Triple-Salted-Caramel     Mini-Triple-Salted-Caramel

These cupcakes are very caramely! If you’re a caramel fan, you’ll really enjoy these. They’re dark, but not bitter. Pretty sweet. Simple and yummy.

Salted-Caramel-top

Scoring Sheet:

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

Mini-Salted-Caramel-top

RECIPE

Salted Triple Caramel Cupcakes (recipe from Sally’s Baking Addiction)

Caramel Cupcakes:

  • 1 and 1/2 cups (190g) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (200g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 2 large eggs, must be at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) whole milk

Thick Salted Caramel Frosting:

  • 1/2 cup (1 stick or 115 grams) salted butter (or unsalted butter)
  • 1 cup (200 grams) dark brown sugar
  • 1/3 cup (80 ml) heavy cream
  • 1/2 teaspoon salt
  • 2-3 cups (240-360 grams) powdered sugar, sifted
  • additional pinch of salt, as needed
  • salted caramel candies for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: 4th of July Cupcakes*

Day 321 – Easy Homemade Funfetti Cupcakes

17 Jun

Some days you just need a cute, happy cupcake.  Especially if the recipe comes from one of my favorite blogs!  Easy Homemade Funfetti Cupcakes (recipe below from Sally’s Baking Addiction).  Nothing else to say.

Vanilla-Funfetti-Cupcake     Mini-Vanilla-Funfetti-Cupca

The cupcakes are dense, moist and chewy. They have a sweet flavor. Almost vanilla. They do taste a little like a big sprinkle. Ya know, that sugary, almost vanilla flavor.

Vanilla-Frosting

The frosting is smooth and creamy. A typical vanilla buttercream. A very sweet, typical vanilla buttercream. Almost like eating ice cream.

Funfetti-Cupcake     Mini-Funfetti-Cupcake

The cupcake is smooth and creamy. It’s very sweet overall. Now it’s almost like a sprinkle donut, when you put it all together.

Funfetti-top

Scoring Sheet:

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

Mini-Funfetti-top

RECIPE

Easy Homemade Funfetti Cupcakes (recipe from Sally’s Baking Addiction)

Vanilla Cupcakes:

  • 1 and 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 1/4 cup yogurt (plain or vanilla; or greek yogurt; or sour cream)
  • 3/4 cup milk (cow’s milk; or soy milk; or almond milk)
  • 2 teaspoons vanilla extract
  • 1/2 cup rainbow jimmies/sprinkles (not nonpareils)

Vanilla Buttercream:

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half
  • 2 teaspoons vanilla extract
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Smore Cupcakes*

Day 285 – Chocolate White Chocolate Cupcakes

12 May

Every Monday should start with something sweet and sugary, right?  And, maybe, a little bad for you?  Always!  And chocolate is really the best way I can think of to do all of that in one sitting.  So, there was no way these Chocolate White Chocolate Cupcakes (recipe below from Sally’s Baking Addiction) weren’t happening!

Chocolate-Cupcake     Mini-Chocolat-eCupcake

The cupcakes are squishy and really crumbly. They have a nice, sweet chocolate taste. Not too dark though, almost like milk chocolate.

White-Chocolate-Frosting

The frosting is smooth and creamy. It’s got a very sugary taste. With just that hint of white chocolate. It feels like a typical, store-type buttercream though.

Choc-White-Choc-Cupcake     Mini-Choc-White-Choc

Together it’s a sweet, chocolatey cupcake. The buttercream almost seems greasy when eaten with the crumbly cupcake. But it’s a smooth, sweet cupcake.

Choc-White-Choc-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4.5
  • Ease of Making: 4
  • TOTAL: 19.5

Mini Choc-White-Choc-top

RECIPE

Chocolate White Chocolate Cupcakes (recipe from Sally’s Baking Addiction)

Dark Chocolate Cupcakes:

  • 1/2 cup (1 stick or 115g unsalted butter
  • 2 ounces (60g) semi-sweet baking chocolate
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (94g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

White Chocolate Frosting:

  • 6 ounces (170g) white chocolate, melted and slightly cooled
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

For directions visit Sally’s Baking Addiction.

*Tomorrow: Nectarine Cupcakes*

 

Day 271 – Strawberry Shortcake Cupcakes

28 Apr

Some weeks just need a little sweetness to get ya started, right?  This week I chose a classic combo from one of my favorite blogs to get the week started.  Strawberry Shortcake Cupcakes (recipe below from Sally’s Baking Addiction).  And, in case you’re not following me on Instagram, I announced yesterday that my hubby and I are working on a new kind of cupcake…

paci

…one that will finish baking somewhere around November 8th 🙂

Now, onto today’s happy cupcakes!

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense, chewy and a little sticky. They have a somewhat sweet vanilla flavor. Nothing over-stated. Just light and simple.

The filling is thick and sticky. A little like a strawberry jelly in taste and feel.

Strawberry-Whipped-Cream

The frosting is whipped and fluffy. It has a nice, sweet whipped cream taste with just a hint of the strawberry flavor.

Strawberry-Shortcake     Mini-Strawberry-Shortcake

Together this is a delightful cupcake version of Strawberry Shortcake. Vanilla. Strawberry. With a twist on classic whipped cream topping. Simple and sweet.

Strawberry-Shortcake-half2

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 3.5
  • TOTAL: 19.5

Strawberry-Shortcake-half

RECIPE

Strawberry Shortcake Cupcakes (recipe from Sally’s Baking Addiction)

Cupcakes

  • 1 and 2/3 cups (210g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup (62g) yogurt (Greek or regular yogurt; vanilla or plain)
  • 3/4 cup (180ml) milk
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean (optional)

Strawberry Filling

  • 2 cups diced strawberries (about 10 medium strawberries finely diced)
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (16g) cornstarch

Strawberry Whipped Cream

  • 1 and 1/2 cups (360ml) heavy whipping cream
  • 3 Tablespoons (43g) granulated sugar
  • 1 and 1/2 teaspoons vanilla extract
  • reserved 1/2 cup of strawberry filling

For directions visit Sally’s Baking Addiction.

*Tomorrow: Sugar Cookie Cupcakes*

Day 232 – Death by Chocolate Cupcakes

20 Mar

Today is for the chocolate lovers out there.  The major, no-joke chocoholics.  No lightweight chocolate-eaters here.  These Death by Chocolate Cupcakes (recipe below from Sally’s Baking Addiction) are the real deal.

Enjoy today’s tip video and then dig in to these cupcakes!

Alright, dig into these!

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are light and airy and really crumbly. They have a soft, dark chocolate flavor. Not very sweet, but not bitter either.

Note: The minis taste a little dry, but the full-sized are not as dry. Still crumbly, but not dry.

Chocolate-Frosting

The frosting is thick, but smooth. Like a thick mousse. It’s very dark. Very strong cocoa flavor.

Death-by-Chocolate-Cupcake     Mini-Death-by-Chocolate

The cupcake really balances the darkness of the frosting. It’s still very dark. Very rich. I really (really) want a big glass of milk! But, all together it’s still not very sweet. Which is interesting. A definite chocolate lovers cupcake!

Death-by-Chocolate-top     Mini-Death-by-Chocolate-top

Scoring Sheet:

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

RECIPE

Death by Chocolate Cupcakes (recipe from Sally’s Baking Addiction)

Dark Chocolate Cupcakes:

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Dark Chocolate Frosting:

  • 2 and 3/4 cup (330g) confectioners’ sugar
  • 2/3 cup (80g) unsweetened cocoa powder
  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 6 Tablespoons (95ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

For directions visit Sally’s Baking Addiction.

*Tomorrow: Orange Cupcakes with Orange Buttercream*

Day 185 – Fudge Brownie Cupcakes with Peanut Butter Frosting

1 Feb

Alright.  I wanna start February off strong.  Are you ready?  Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe below from Sally’s Baking Addiction).  I mean.  Yum, right?  Right!

Brownie-Cupcake     Mini-Brownie-Cupcake

The cupcakes are extremely crumbly but not too dry. They are very fudgy in consistency and in taste. A dark cupcake. Makes you want ice cream. Or milk.

PB-Frosting

The frosting is smooth and creamy. Nice and fluffy too. It has a strong peanut butter flavor with just a hint of sweetness. But, like the creamiest peanut butter ever. Not thick and sticky like regular ole peanut butter.

Brownie-with-PB     Mini-Brownie-PB-Cupcake

It’s as simple as the title. This is a fudge brownie with peanut butter frosting. If you don’t like either of those, you won’t like this. If you love both of them, you will LOVE this. It’s sweet, it’s simple. It’s fudgy and peanut buttery. Not a complex cupcake by any means. But simple, guaranteed goodness.

Brownie-with-PB-top     Mini-Brownie-PB-Cupcake-top

Note: I have to tell you, I love Sally’s Baking Addiction! I haven’t found a single recipe on there that I didn’t like. And, my hubby uses a few of her recipes too, and loves them! So, if you haven’t checked it out yet, make sure you do!!

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5

RECIPE

Fudge Brownie Cupcakes with Peanut Butter Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup light brown sugar
  • 1/2 cup cocoa powder
  • 1 Tablespoon vanilla extract
  • 2 large eggs
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2/3 cup all-purpose flour

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 1 cup confectioners’ sugar
  • 5 Tablespoons unsalted butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1/3 cup heavy cream

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Cupcakes*

Day 142 – Chocolate Cupcakes with Mint Chocolate Chip Frosting

20 Dec

So, last week we had mint chip cupcakes with mint chip frosting.  This week, to change it up a little, I’m doing Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe below from Sally’s Baking Addiction).  See how different that is?!  No?  Oh well!  I’m sure I’ll still enjoy them.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are airy and cakey. A little crumbly, but not too dry.  They have a nice chocolate flavor. Not too dark or light. Also not terribly sweet, which is interesting and nice.

MCC-Frosting

The frosting is a nice, whipped texture – if you follow the recipe directions. And it’s beautiful to look at!  It’s very (very very) sweet. The chocolate chips break up the sweetness a little, but it’s pretty aggressive. It is frosting. So I’m not saying it’s a bad thing.

MCC-Cupcake     Mini-MCC-Cupcake

The sum is definitely stronger than the parts. The cupcake counters the sweetness of the frosting beautifully! The chocolate cake and the mini chocolate chips do a really nice job of cutting through and making their presence known.

MCC-Cupcake-top     Mini-MCC-Cupcake-top

Scoring Sheet:

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

RECIPE

Chocolate Cupcakes with Mint Chocolate Chip Frosting (recipe from Sally’s Baking Addiction)

Chocolate Cupcakes

  • 1 cup (240ml) water
  • 1/2 cup (64g) unsweetened cocoa powder
  • 1 and 1/3 cups (167g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Mint Chocolate Chip Frosting

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 2 Tablespoons (30ml) heavy cream
  • 1/4 teaspoon peppermint extract
  • 2 drops green food dye
  • pinch of salt, as needed
  • 2/3 cup (120g) mini chocolate chips

For directions visit Sally’s Baking Addiction.

*Tomorrow: Egg Nog Cupcakes*

Day 70 – Brownie Cupcakes with Pumpkin Cream Cheese Frosting

9 Oct

It’s officially into October now, so it’s perfectly acceptable to enjoy a Pumpkin dessert…or 2….or 12…but who’s counting?!

It’s no secret that I love brownies.  I mean, I love chocolate, so who’s surprised.  When I was a kid, I used to only put about 2/3 of the brownie batter in the actual pan.  The rest went into the living room with me and a spoon…

Did you do that too??

If you did (or know someone who did), you need to try these Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe below from Sally’s Baking Addiction).

Brownie-Cupcake     Mini-Brownie-Cupcake

These cakes have the texture of a brownie, very dense and very moist!  They also taste like a dark, fudgy brownie. Not terribly sweet.

Pumpkin-Frosting

The frosting seems like it’s going to be rather thin, but it sits on the cupcakes quite well – wasn’t sliding off.  It is also very sweet and spicy (as in cinnamon/pumpkin spice, not cayenne…).

Cupcake-with-frosting     Mini-Cupcake-w-frosting

These are lovely.  My husband said, “Like pumpkin pie in your mouth, then you get chocolate at the end.” That’s a fairly accurate description. I said it was more like a pumpkin-filled chocolate pastry. Very enjoyable. These would be perfect for any holiday gathering. They look autumn-y, they’re super easy to put together and they are delicious!  Note: The minis are a nice version too, very accurate to the taste!

Scoring Sheet:

  • Cupcake Taste: 4 (I love brownies)
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4.5 (batter is all in 1 bowl, my favorite kind!!)
  • TOTAL: 20

RECIPE

Brownie Cupcakes with Pumpkin Cream Cheese Frosting (recipe from Sally’s Baking Addiction)

Brownie Cupcakes

  • 4 ounces unsweetened or bittersweet chocolate, chopped (I used Ghirardelli)
  • 1/2 cup (1 stick) unsalted butter, cut into cubes
  • 1 and 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt

Pumpkin Cream Cheese Frosting

  • 4 oz cream cheese, softened to room temperature
  • 2 Tablespoons unsalted butter, softened to room temperature
  • 1/4 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp nutmeg (OR 3/4 tsp pumpkin pie spice)
  • 2 – 2.5 cups confectioners’, sifted
  • 1/4 cup flour (to thicken, as needed)
  • salt, to taste

For directions visit Sally’s Baking Addiction.

*Tomorrow: Caramel Macchiato Cupcakes*

Day 41 – Death by Chocolate Cupcakes

10 Sep

My parents are here for one more day.  And there are few things my dad like more than chocolate…if anything…I’ll have to work on that.  So, this one is for all the fellow chocoholics out there.  Death by Chocolate Cupcakes (recipe below from Sally’s Baking Addiction).

Chocolate-Cupcake     mini-chocolate-Cupcake

This cake is dense.  Like, stick to your mouth dense.  The full is dense, but doesn’t stick quite as much.  They are both dark and rich.  And, bonus, you don’t need a mixer to make the batter!

Frosting

The frosting is extremely thick.  I needed to add more cream to get it to a pipeable consistency.  It too is dark and rich.

Death by Chocolate Cupcake     Mini Death by Chocolate Cupcake

The balance is nice.  This is a legit Death by Chocolate cupcake.  The chocolates balance nicely, but it packs a punch!

Scoring Sheet:

– Cupcake Taste: 4

– Frosting Taste: 4

– Overall Taste: 4

– Appearance: 4

– Ease of Making: 4.5

– TOTAL: 20.5

RECIPE

Death by Chocolate Cupcakes (recipe from Sally’s Baking Addiction)

Dark Chocolate Cupcakes
    • 1/2 cup (1 stick) unsalted butter
    • 2 ounces semi-sweet baking chocolate
    • 1/2 cup unsweetened cocoa powder (not Dutch processed)
    • 3/4 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 large eggs, at room temperature*
    • 1/2 cup granulated sugar
    • 1/4 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup buttermilk*
Dark Chocolate Frosting
  • 2 and 3/4 cup confectioners’ sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup semi-sweet chocolate chips for decoration, optional
For directions visit Sally’s Baking Addiction.

*Tomorrow: Patriotic Cocoa Cupcakes*
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