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Tag Archives: cupcakes

Key Lime Cupcakes

Posted on May 10, 2013 by easybaked

Key Lime Cupcakes!

These cupcakes are filled with a sweet key lime filling and topped with key lime buttercream…what could be better than that?  Oh, how about a graham cracker crust on the bottom of the cupcake?  This dessert is as close to key lime pie as you can get…without it being a pie!  (printer friendly recipe)

INGREDIENTS: (makes 24 cupcakes)

Filling:

  • 1 cup key lime juice (a labor of love….!)
  • 1 can (14 oz.) sweetened condensed milk
  • 1 egg

DSC_0009

Cupcakes:

  • 2 cups of graham crackers (finely crushed)
  • 3 Tablespoons of butter (melted)
  • 1 boxed yellow cake mix (plus water, oil and eggs to make according to package)

Frosting:

  • 2 sticks (8 oz) salted butter (at room temp)
  • 2 sticks (8 oz) unsalted butter (at room temp)
  • 3 cups of powdered sugar
  • 2 teaspoons vanilla
  • 2 Tablespoons of key lime juice

DIRECTIONS:

Filling:

  • Mix together key lime juice, sweetened condensed milk and egg and pour into a small casserole.
  • Bake at 325F degrees for 15-20 minutes (until center is set)
  • Cool completely.

Cupcakes:

  • Mix crushed graham crackers with melted butter.
  • Spoon about 1 teaspoon of this mixture into 24 cupcake liners in muffin tins (you’ll have a little left to garnish with at the end)
  • Press crumbs firmly into bottom of cup (I find my Mini Tart Shaper to be very useful for this)
  • Make cake mix according to box, and divide batter equally between the 24 cupcake liners.
  • Bake according to directions on box
  • Remove from oven and cool completely.
  • Core cupcakes (I love my Cupcake Plunger- it is so quick to use and saves the core to place back on top of the filling- to see a picture of how it works, click here).
  • Spoon cooled  filling into a zip top bag and clip a corner off.

Spoon Key Lime Filling into a zip top bag!

  • Pipe filling evenly into each cupcake, saving about 1/4 of a cup of filling to drizzle on the top at the end.
  • Place top of core back in place (you can trim some of the bottom off to make room for the filling if you need to)

Frosting:

  • Place butter, powdered sugar, vanilla and 2 Tablespoons of key lime juice into a large bowl.
  • Using a mixer, beat on high until light and fluffy.
  • Pipe frosting on top of cupcakes and drizzle remaining filling on top.
  • Sprinkle with remaining graham crust crumbs and ENJOY!!!!

Key Lime Cupcakes!

My thoughts:  I created these for a graduation party.  The challenge was to create a key lime cupcake for someone who LOVES key lime pie.  Key lime pie is one of my favorite desserts, so it was a fun task.  These were a big hit.  I love the balance between the tart center and the sweet cupcake and frosting.  

It’s spring~ you NEED a key lime cupcake!!!

Key Lime Cupcakes!!

You might also like:

Chocolate molten lava cupcakesCaramel Fudge Brownies!!Sweet Lime TartsTriple Chocolate Cheesecake 3

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Cream-filled Doughnut Cupcakes

Posted on April 11, 2013 by easybaked

Doughnut Cupcakes

These cream-filled, chocolate glazed, doughnut-flavored cupcakes combine two favorites into one incredible dessert!  Use a fun mini-doughnut pan to make adorable decorations to top these yummy cupcakes!

Doughnut Cupcakes!

Ingredients: (makes 16- 18 cupcakes)

Cupcakes:

  • 1/2 c. butter, softened
  • 1/2 c. sugar
  • 1/2 c. brown sugar (packed)
  • 2 t. vanilla
  • 2 eggs
  • 2 1/3 c. flour
  • 2 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 c. milk

Cream filling:

  • 1 stick (4 oz) butter
  • 3/4 c. powdered sugar
  • 1 t. vanilla

Chocolate glaze:

  • 1 c. dark chocolate chips
  • 6 T. butter

Directions:

  • Preheat oven to 350F degrees
  • In a large mixing bowl, combine butter, both sugars and vanilla.  Beat on medium until combined.
  • Add eggs, one at a time, beating in between.
  • In a medium bowl combine flour, powder, soda and salt and blend.
  • Add flour mixture and milk, alternating between the two and beating well in between.
  • When batter is complete, scoop about 1 c. of batter into a large zip-top bag.
  • Clip corner and pipe into a Wilton Mini Doughnut Pan- fill each doughnut opening a little less than 1/2 full.
  • Bake mini doughnuts for about 5-6 minutes and cool on a rack.
  • Decorate them as desired (cinnamon, powdered sugar…I used a simple powdered sugar/milk glaze with food coloring and sprinkles)
  • Scoop remaining batter into cupcake liners in a cupcake tin, filling them about 2/3 full.
  • Bake at 350F degrees for about 18-20 minutes (test them when they come out, the centers took a little time to bake all through)
  • Cool cupcakes and core them (I use a Cupcake Plunger so that I have nice little circles to set back on top of the filling when I’m done.)
  • Make filling:  Place butter, powdered sugar and vanilla in a medium mixing bowl and beat on high until light and fluffy.
  • Place filling in a zip top bag and pipe evenly into each cupcake.  Place the cut-out top of the cupcake back on.
  • Make glaze by melting the chocolate chips and butter together in the microwave in 30 second increments stirring until smooth and shiny.
  • Cool just a little (so its easy to handle) and spoon or pipe onto top of each cupcake.
  • Before the glaze hardens, place a mini doughnut on top for decoration…so much fun!!!!!
  • Enjoy!

Creme-filled Doughnut Cupcakes!

My thoughts:  These cupcakes are a little work with the filling and the topping (and notice, dear fans, that I did NOT use a cake mix for these!!)  The extra effort really pays off in how good these cupcakes are.  Oh my.  Like doughnuts in cupcake form…perfect!  Enjoy!!!  ~r

Doughnut cupcakes!!

Try some of Easybaked’s other cupcake ideas.  Click on an image to get the recipe:

Cookie Dough CupcakesPile of Cupcakes!Rich Chocolate Ganache Mini Cupcakesblackberry cream cupcake

 

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Gender Reveal (Surprise!) Cupcakes

Posted on March 14, 2013 by easybaked

Gender reveal cupcakes!!!These cupcakes hold a secret—- is it a boy, or is it a girl?  The latest trend of having a gender reveal party is SO much fun when the gender is revealed with a yummy dessert!  Plus, I’ve included free printable cupcake toppers to go along with your party theme!

Gender reveal Cupcakes

A few weeks ago, Easybaked featured  a Polka Dot Cake using a Cake pop maker.  It was so much fun that I couldn’t help but think of other ways to use the idea.  These cupcakes are just wonderful– when you bite in the color is seamless- you can’t even tell that the cake pop was baked ahead.  Want to know how to do this?

Here we go:

INGREDIENTS:

  • 1 white cake mix (for about 18 cupcakes) or 1 white/ one chocolate for a combo and about 36 cupcakes
  • The oil, eggs and water required by your boxed mix(es)
  • Gel food coloring
  • Frosting (I used my buttercream recipe ~double it if you add the second cake mix)

This little chart should help you see how many cupcakes are made with just the white mix and how many are made when you use both a white and chocolate mix (I’m bad with math…I need visuals!!):

Gender reveal cupcakes

DIRECTIONS:

  • Plug in/heat up your cake pop maker
  • Make white cake mix according to box.
  • Take about 3/4 cup (1 1/4 cup for the double batch!) of batter and place it into a smaller bowl.
  • Color the batter using color gel (I like Wilton brand of Gel food coloring because they always come out bright.  Try Aqua or Pink.)
  • Follow the directions on your cake pop maker to use the colored batter to make cake balls.  Helpful hints:  work fast and use a small cookie scoop to evenly spoon batter into cups, and check them- I burnt my 1st batch following the directions!  You should have enough batter to have a practice round and adjust.

Color batter with gelsScoop batter into cake pop maker

  • While cake balls cool, spoon small amounts of your remaining white cake mix into 12-18 cupcake liners in a cupcake tin. (start with 12 and see how much batter you have left for the rest).
  • Spread the batter out along the bottom so you have a thin layer in each liner.
  • Set a cooled cake ball in the center of each liner and carefully scoop batter over the top (I found a medium cookie scoop to make this job MUCH easier!)

    Set cake ball into center of cupcake...Scoop batter over top of cake ball.

  • After your 12 are filled, continue on until you have used up all of your cake batter.
  • Bake at 350F degrees for about 20 minutes.
  • (If you are making the double batch, make your chocolate cake mix while the white cupcakes bake.  Set these up with the cake balls hidden inside the batter and bake for the same amount of time.)
  • Remove from tins immediately and cool on the counter.  Frost and decorate as desired.

Gender reveal cupcakes- two tone frostingPiping two tone icing colors!

Do you see how I piped the two-tone icing colors?  I’m sure there must be a better method than this…I am so not a cake decorator.  It turned out ok- but it was a little fussy to keep equal pressure on both colors at the same time.

The toppers are easy and inexpensive to make.  Simply click here to get a free pdf file of the owl toppers.  Print them on a heavy card stock paper, cut them out and use double sided tape to stick them back to back around a toothpick (one boy owl and one girl, back to back).

It's a boy!!!

It’s a boy!!!

My thoughts:  I love how the final cupcake is….just a cupcake.  It isn’t anything fancy or cream-filled…just a cupcake with a surprise.  These would be fun cupcakes for any party- you could even incorporate them in a game—whoever gets the (__color___) cupcake gets a prize!  I hope these make their way into a party of yours soon!  Enjoy!!! ~r

It's a girl!!!

It’s a girl!!!

Want some other shower ideas from easybaked?  Click on the image to be taken to the recipe.

Gender Reveal CupcakeRaspberry Confetti KissesGender reveal cookiesKool-Aid Truffles!!

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A big pile of cupcakes!

Posted on December 28, 2012 by easybaked

Pile of Cupcakes!Make everyone smile with a stack of three colorful cupcakes!  Made with peanut butter cups, these mini-cupcake decorations are SO yummy with the chocolate cupcake they top.  The occasions you could serve these at are endless.  What a fun New Year’s Eve party treat, or birthdays?  What about a Dr. Seuss themed party?  SO much fun!!!!  Here’s how to put them together:

INGREDIENTS:

  • One boxed dark chocolate cake mix (with oil, water and eggs to make according to box)
  • 2 sticks (8 oz) salted butter (softened)
  • 2 sticks (8 oz) unsalted butter (softened)
  • 3 cups of powdered sugar
  • 2 tsp clear vanilla
  • 24 Reese’s miniature peanut butter cups (unwrapped)
  • 24 Reese’s minis peanut butter cups
  • Wilton Icing Colors
  • sprinkles, jimmies to decorate cupcakes

DIRECTIONS:

  • Make cupcakes according to the box.  I used brown cupcake liners to match the chocolate on the peanut butter cup toppers.
  • Cool cupcakes completely.
  • Make butter cream frosting by combining butters, powdered sugar and vanilla in a large mixing bowl.
  • Beat on high until frosting is light and fluffy.
  • Divide frostings into bowls and color using icing gels.  I made 5 colors, but you can do however many you want.
  • Pipe frostings on top of cupcakes and (using a smaller tip) pipe frosting on top of the two sizes of peanut butter cups.  (I clipped both corners of a zip top bag and put the large tip in one and the small in the other.  I piped the large cupcakes 1st and then squeezed the remaining frosting into the other corner and piped the frosting on the Reese’s cups.)
  • Gently stack the tiny cupcake on the medium and the medium on the full-size. (this buttercream recipe worked GREAT for these- it is nice and firm and hardens just a bit as it sets.  I didn’t lose even ONE topping!)
  • Decorate with sugars and jimmies as desired I used Red Sixlets Candy  for the large cupcakes and they looked so cute- like cherries!

 

Dr. Seuss Cupcakes!Aren’t they fun?  I just couldn’t stop taking pictures!

Fun Birthday Cupcakes!My thoughts: Goodness these cupcakes made me happy.  My friend Danielle and I made them together and we both kept saying, “Ah! They are so CUTE!”  My neighbors and coworkers were the recipients of these treats and the smiles when they saw them made my day!  I love easy ideas that are high on the “WOW” factor.  To give credit where it is due, my friend Megan from Happily Ever After Cakes pointed this idea out to me on Edible Crafts.  They had only used one cupcake topper, but I love it so much with two!!  Enjoy!!!!!!  ~r

Cupcake toppers

Need some ideas for your upcoming New Years Eve Party?  Try these fun treats!  Click on the image to be taken to the recipe:

Raspberry Confetti KissesConfetti CupsStrawberry Lemonade Birthday Cake!Cotton Candy Fizz

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A collection of mini cupcakes and a fundraiser for FUSION!

Posted on November 12, 2012 by easybaked

This post is a mid-week collection of cupcake recipes and a celebration for my friend Josh who is a missionary in Slovakia.  Those of you who have followed my blog for awhile will remember my lack of recipe posts for several weeks every summer because I travel to Slovakia to work with a mission organization called Josiah Venture.  This organization helps local churches reach teenagers with the message of God’s love for them.  Two of the ways they do this is through English camps (Americans going and teaching English–which is how I’ve been a part) and also through teaching music at camps.  My friend Josh heads up the music portion of this ministry in Slovakia.  After camps, he is able to go into schools and start clubs that teach music theory and also various instruments.  Many of the kids he works with come from really difficult home situations and they call Fusion “family”.

Easybaked was able to come alongside Josh for a fundraiser for Fusion this past weekend.  He hosted a coffeehouse and we helped provide (800!) mini-cupcakes in 8 different flavors.  It was such a great time to hear about what God is doing in Slovakia though Josh and Josiah Venture, and a lot of support was raised to help him in his work.

I rarely stray from simply sharing my recipes here, but I just had to give a shout-out to Josh and his hard work with these teens.  If you’d like to know more about him just click here.  You’ll be taken to his home page with Josiah Venture and also connected with his blog.

Thanks for giving your life here up to serve God far from home Josh!!!!!

Now cupcakes……

800 would have been impossible to do alone I think (how do bakeries manage?!?) So I enlisted 7 friends to help.  We had a training session in making butter cream and piping it and WOW—they did such a great job!!!!

These were our practice cupcakes….which we promptly ate up!

The night of the event we brought all of our unfrosted cupcakes to the venue and piped and decorated there– it ended up being a lot of fun to do them all together:

!

The eight flavors of cupcakes came either directly from the pages of easybaked- or they were inspired by a recipe here.  Since we are racing toward the holiday season, I thought I’d share each of the recipes with you in a unique way– with free printable recipe cards.  That way you can make them and share the recipe with your friends and family!  Fun!!

Click on the photo to be taken directly to the easybaked recipe that inspired the mini-cupcake.  Click on the words “recipe cards” under each photo to get a pdf that you can print and share.

Red Raspberry Minis — recipe card               Andes Mint Minis  – recipe card

Caramel Apple Minis — recipe card       Cinnamon Roll Minis — recipe card

Strawberry Lemonade — recipe card       Bubble Gum Minis– recipe card

Chocolate Ganache Minis–recipe card     Wedding Cake Minis –recipe card

The very last recipe wasn’t inspired by any recipe in particular, so if you click on the photo you will simply get….a photo.  Sorry about that!  My apologies also for the photography ~ my iphone did all of the work on this post :)

I hope you enjoy this collection of cupcake recipes and cards~ and thank you for allowing me to share a little bit of my heart with you in this post!  Back soon– in the meantime….enjoy!  ~r

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Caramel Apple Cupcakes (with Halloween MISfortune cookies!)

Posted on October 13, 2012 by easybaked

Caramel cupcakes dipped in gooey caramel cream and topped with tangy green apple frosting~ yum!  Add a caramel MISfortune cookie on top to celebrate Halloween with some laughs.

INGREDIENTS:

  • One box of Duncan Hines Caramel cake mix (plus water, oil and eggs to make according to box)
  • One bag (14 oz) Kraft Caramels
  • 1/2c. sweetened condensed milk
  • 1/4c. butter or margarine
  • 1 stick (4oz) salted butter
  • 1 stick (4 oz) unsalted butter
  • 2 c. powdered sugar
  • 2 t. clear vanilla flavoring
  • 1 packet of Crystal Light drink mix- Appletini flavor

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cake mix according to box and divide into 24 cupcake liners in a cupcake tin.
  • Bake according to box. Remove from oven and cool completely.
  • In a small saucepan, combine 16 unwrapped Caramels, 1/2c. sweetened condensed milk and 1/4 c. butter.
  • Melt (stirring constantly) until creamy and smooth.
  • Pour warm caramel into a small bowl.  Dip tops of cooled cupcakes into caramel to coat the top.  Stir caramel occasionally to keep it smooth.  (I had to spoon the remaining caramel onto the last few cucpcakes instead of dipping them)

  • Allow caramel to cool completely.
  • Make frosting by adding butters, powdered sugar, vanilla and Crystal Light drink mix together in a mixing bowl.  Beat together on low until combined and then beat on high until light and fluffy.  **note: the apple flavor in the drink mix is strong and tart– I LOVED it, but you might want to add it a little at a time and taste as you go to decide how strong a flavor you want.**
  • Pipe frosting over the caramel on each cupcake and enjoy!!!

To add fun little misfortune cookies on the top for Halloween party: 

  • Unwrap the rest of your Kraft Caramels and place about 15 in a large ziplock bag.  Microwave for about 15 seconds to soften them, remove them from the bag and knead them into a ball.
  • Place the ball back in the bag and using a rolling pin, roll the caramel out flat and thin.

  • Carefully remove the flattened caramel from the bag and use a round cookie or fondant cutter to cut circles out of the caramel.

  • Slide a funny misfortune in the center and fold into a fortune cookie shape (fold lightly in half and then pull the corners back and together).

Need ideas for MISfortunes?  Print a free PDF of my favorites here

  • Place each MISfortune cookie on a cupcake and enjoy!

To give credit where it is due: this GENIUS idea of using Kraft Caramels to make fortune cookies came from a wonderful book called  What’s New, Cupcake?  I was browsing the  cookbook aisle a few weeks ago and came across this book- it is AMAZING.  If you click on the title it will take you to Amazon and you can see pictures of some of the cupcakes other people have made using this book…..amazing creativity!

My thoughts:  These are such a unique cupcake– the tart green apple frosting is the perfect balance to the sweet caramel and the misfortune cookies just make everyone laugh. The frosting is a tart and strong green apple flavor- a little like Jolly Rancher candies.  You can add less drink mix to tone it down if you’d like- just add a little at a time and taste as you go.  I loved it exactly the way it turned out!

 I want to apologize ahead of time to my international fans.  I’m pretty sure you are going to have a hard time finding caramel cake mix and almost positive you won’t be able to get your hands on the Appletini drink mix.  A homemade caramel cake would work, and any powdered drink mix with a green apple flavor..?  As I said- my apologies!!!  

I hope you really enjoy surprising people with these unique cupcakes!!  ~r

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Dark Chocolate Ganache Cupcakes

Posted on September 30, 2012 by easybaked

Dark chocolate cupcakes topped with ganache and vanilla buttercream– so rich and smooth because they are flour-less (lets hear it for my gluten-free friends!!)!!!  YUM!

Ingredients: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Ganache:

  • 1/2 c. dark chocolate chips
  • 1/4 c. heavy whipping cream

Frosting:

  • 1 stick (4 oz.) salted butter (room temp)
  • 1 stick (4 oz.) unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. clear vanilla flavoring

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely. (Cupcakes will rise high in oven and as they cool they will sink and even become a little concave— perfect spot for our yummy ganache to sit!!)
  • To make the ganache, heat chips and whipping cream in the microwave in 30 second increments, stirring in between, until completely melted and smooth.
  • Gently spoon or pipe ganache into the concave top of each cupcake until all ganache is used up.
  • Allow ganache to cool and harden (place in fridge to speed this process up)
  • Make frosting by combining remaining room temperature butters with powdered sugar and vanilla and beating on high until light and fluffy.
  • Pipe frosting on tops of each cupcake, covering the ganache.
  • Decorate as desired.

My thoughts: Usually, I use a cake mix for my cupcakes and focus on the fillings and frostings for that “wow” factor.  The wow factor in these is definitely the cupcakes themselves….wow.  I tried cupcakes made with a flour-less recipe this past weekend in Chicago at Molly’s cupcakes.  (AMAZING!)  I just had to try making them for myself and the reason I made them mini is because they are SO rich and heavy.  A full-size cupcake would be too much.  These cupcakes are definitely worth the extra effort!  The tiny hearts on top I just made on wax paper using Wilton’s candy melts. Click here for some photos of how to pipe designs in chocolate.  Enjoy!!!  -r

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Lemon Lime Cupcakes

Posted on September 21, 2012 by easybaked

Refreshing lime cupcakes topped with lemon butter cream- SO easy and fun!!

I just can’t say goodbye to those summer flavors and colors….I know I should be sharing my apple and pumpkin recipes with you, but these just make me so happy!!  The tart and the sweet….lime green and yellow….if you are missing summer already these are the perfect remedy this weekend!

INGREDIENTS:

  • One boxed white cake mix
  • Oil, eggs and water to make mix according to box
  • 1 small box(3 oz) of lime jello
  • 2 sticks of salted butter
  • 2 sticks of unsalted butter
  • 3 c. powdered sugar
  • 3 t. lemon extract
  • 1 t. vanilla extract
  • Yellow food coloring (to desired shade)

DIRECTIONS:

  • Make cake according to directions on box, but add lime jello before mixing.
  • Pour into 24 lined cupcake tins and bake according to package.
  • Cool cupcakes completely.
  • Make frosting by combining butters (softened), powdered sugar, lemon and vanilla extracts and coloring in a large bowl and beating on high until light and fluffy.
  • Pipe frosting onto cupcakes (watch this video for techniques)
  • Decorate as desired.  I topped with heart sprinkles and sour fruit heart candies, but I thought it might be fun to top with course salt and a cute straw and call them Margarita cupcakes!  Be creative!

 

My thoughts:  These are so easy.  Because they use Jell-O, the flavor possibilities are incredible.  Raspberry and Lemon?  Peach?  If you want a really easy twist on a plain cupcake these are your recipe!  Enjoy!!!  ~r

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Cinnamon Roll Cupcakes

Posted on September 8, 2012 by easybaked

These rich cupcakes, topped with vanilla buttercream frosting, have a gooey cinnamon roll filling that will leave you wanting cupcakes for breakfast every morning!  These are an absolutely perfect treat for a breakfast party or a brunch!

(makes 24 cupcakes)

INGREDIENTS:

  • One boxed yellow cake mix (with oil, water and eggs to make according to package)
  • 1 c. heavy whipping cream
  • 2 T. ground cinnamon
  • 6 T.  packed brown sugar
  • 3 1/2 c. powdered sugar (divided)
  • 2 sticks of unsalted butter, room temp
  • 2 sticks of salted butter, room temp
  • 2 T. clear vanilla flavoring

DIRECTIONS:

  • Make your filling first so it can cool while your cupcakes bake.
  • Place whipping cream, cinnamon and brown sugar in a large saucepan and bring to a boil, stirring constantly.  Set aside to cool (you can place this into the refrigerator if you want to speed the cooling process along.)
  • Make 24 cupcakes according to the directions on whatever box mix you choose  to use. (I like Duncan Hines)
  • Use a small paring knife to cut a small cone out of the top of each cupcake.

  • Finish the filling by adding 1/2 cup of powdered sugar to the (cooled!) cinnamon/brown sugar/cream mixture.
  • Beat on medium speed until well combined and creamy.
  • Place filling in a zip-top bag, clip a corner and pipe filling into each of the cone-shaped holes on the top of each cupcake.  You should have some filling left at the end- set this aside to drizzle on the top after frosting.
  • Make your buttercream frosting by placing all 4 sticks of  (softened) butter, 3 cups of powdered sugar and the vanilla in a large mixing bowl and beating on high until very light and fluffy.
  • Clip a corner of a zip top bag, place a decorating tip in the corner, fill the bag with frosting, zip it shut and pipe frosting over cupcakes, covering up the filling (check out this video if you need help piping frosting).
  • Drizzle the remaining filling over the top of each cupcake and sprinkle each with just a little cinnamon.

These cupcakes are best served shortly after they are made (like cinnamon rolls are!)  If you need to make them in advance, keep them refrigerated (because of the cream filling).  Be sure to let the cupcakes come to room temperature before you serve them or your buttercream will be hard.

My thoughts:  You know when restaurants indicate on a menu that a dish is one of their signature dishes and *hint hint* you should try it?  This is one of those recipes for this blog.  These are one of my very favorite creations thus far.  Now, I have to qualify that with this: I LOVE cinnamon rolls- especially big gooey ones, and I love frostings and fillings.  These cupcakes have gotten rave reviews with everyone I know.  The only negative comments I’ve heard have been from people who say there’s too much frosting/filling.  If you are the sort that scrapes frosting off things anyway, my recommendation is to cut the frosting recipe in half.  As for me…bring on the gooey sweet happiness!!!  I really REALLY hope you get a chance to try these –if you do, let me know what you think!  Enjoy!  -r

9-24-12 I’m adding to this post because my friend Megan just told me about a really cool time-saver—a cupcake corer!!! (honestly, what will they think of next….!)  I just ordered it and I’ll let you know what I think.  If you want to check it out yourself click here: Cupcake Corer.  So fun…!

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Grasshopper Mint Cupcakes

Posted on June 21, 2012 by easybaked

I just love anything that combines mint and chocolate.  I was thinking about those yummy chocolate covered “grasshopper” mint cookies the other day and decided right then and there that I’d try a cupcake recipe in those flavors.

One of my favorite trends in the world these days is the invention of the cupcake store.  We have several here in my hometown- one of which was actually invited to compete on the TV show “Cupcake Wars”.  I love to see the different ideas these little bakeries have for cupcake treats.

About a month ago my friend Megan came to visit.  She’s 1/2 of the team at Happily Ever After Cakes out in Pennsylvania and we met 2 years ago in Russia. Since we share a love for all things sweet AND she was flying into Chicago, we decided to try Sprinkles Cupcakes.  It was amazing- really the best cupcakes I’ve had from a bakery.  The cupcakes were simple– but the frostings….oh my.  I’m obsessed with making the salted caramel frosting they have.  It was the best frosting ever.  Here’s some pictures from our trip– so much yumminess in one little store.

The flavors we tried were: Red velvet, Salted caramel, Mocha and Coconut.  We loved them all- but especially the Salted caramel….!

On to our recipe this week— yummy mint grasshopper cupcakes!  (Makes 24)

INGREDIENTS:

  • One boxed chocolate cake mix (with water, oil and eggs to make according to box)
  • Approximately 36 Andes Mints
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2 c. powdered sugar
  • 2 t. mint extract
  • green food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Make cake mix as directed on box.  Evenly divide it into 24 cupcake papers in muffin tins.
  • Place one Andes mint candy into the center of each unbaked cupcake.

  • Bake at 350 degrees as directed on box.
  • Cool completely.
  • Combine butters, powdered sugar, mint and food coloring in a large mixing bowl and beat on high until very light and fluffy.
  • Place frosting into a zip top bag fitted with a large star decorating tip in one corner.
  • Pipe frosting on each cooled cupcake.
  • Top each cupcake with 1/2 of an Andes Mint Candy.

My thoughts:  These turned out so yummy– just a note that some of the Andes mints sank all the way to the bottom of the cupcake– they still tasted really good in the cupcake– but they weren’t all as fun as the one in my picture (below).  Another note– this frosting recipe makes just enough to frost 24 cupcakes– if you like lots of frosting, double the recipe.  Enjoy!!!!  -r

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