Tag Archives: cupcakes

Chocolate Peanut Butter Cupcakes

08 Monday Dec 2014

Posted by in Dessert

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One thing I have discovered- everyone likes good food, especially chocolate when they are stressed. These cupcakes got rave reviews from my ophthalmology clinic friends. And they had protein so they make great snacks on the go…. (ok, that’s a stretch but they are still super tasty)

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Chocolate Peanut Butter Cupcakes (from Bunny’s Warm Oven)

Chocolate Batter:

  • 1 1/2 cups all purpose flour
  • 1/3 cup cocoa
  • 1 cup packed brown sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tbsp white vinegar
  • 1/2 tsp vanilla

Peanut Butter Batter:

  • 1 egg
  • 1 package (8 oz.) cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1/3 cup granulated sugar
  • 1/3 cup powdered sugar
Topping:
  • 1/4 cup peanut butter chips
  • 1/4 cup semi-sweet chocolate chips

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. In large bowl, mix flour, cocoa, brown sugar, baking soda and salt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth (do not over mix). In another large bowl, beat egg, cream cheese, peanut butter and granulated sugar with electric mixer on medium speed until smooth. Add powdered sugar; beat until creamy. Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter chips and chocolate chips.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool. Makes 18 cupcakes.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

14 Sunday Oct 2012

Posted by in Dessert, Southern

≈ 9 Comments

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While I was in Virginia on vacation, my aunt and I found the cutest cupcake decorating kits. I bought the Thanksgiving kit. I plan to make 12 cupcakes for my family and 12 to take to the in-law’s Thanksgiving. The cupcakes have to be just as wonderful as their decoration. This is the first of several cupcake recipes I will be trying in the coming months. I think this is going to be a fun/tasty experiment.

I took these with me to the in-laws this weekend; they were a hit. Next time I may add raisins. Or more walnuts. Or both. The best part- they just get moister by the day.

Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting (from Simply Recipes)

The Cupcakes:

  • 1 cup of chopped walnuts
  • 1 pound of carrots, shredded (I used the pre-shredded kind and it worked just fine)
  • 3 large eggs
  • 1/2 cup of buttermilk
  • 1 tsp of vanilla extract
  • 2 cups of sugar
  • 1 cup of vegetable oil
  • 1 tbsp of orange zest
  • 3 cups of all-purpose flour
  • 1 tsp of baking soda
  • 2 tsps of baking powder
  • 1 tsp of kosher salt
  • 2 tsps of ground cardamom
  • 1 tsp of ground cinnamon

The Frosting:

  • 5 oz cream cheese, softened
  • 3 tbsp unsalted butter, softened
  • 1/4 tsp pure vanilla extract
  • 1 cup confectioners sugar
  • 1/2 tsp cinnamon

Preheat the oven to 350 degrees. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.

Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon. Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.

Scoop into cupcake papers about 3/4 full and bake for 19-21 minutes at 350 degrees (or until a toothpick comes clean), being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

While cupcakes are cooling, make the frosting. In a mixer bowl, combine frosting ingredients. Cream until well mixed. Spread on cooled cupcakes.