Butterfinger Cupcakes
Devil's food cake: 1 cup boiling hot water ¾ cup unsweetened cocoa powder 2 sticks unsalted butter, softened 1¼ cups dark brown sugar, firmly packed ¾ cup sugar ½ tsp. salt 1 tsp. vanilla 4 large eggs, warmed in very warm water 10 minutes 2 cups flour 1¼ tsp. baking soda ½ cup whole milk Semisweet chocolate, melted Butterfingers, crushed Whisk water and cocoa. Cover. With mixer, cream butter, sugars, salt, and vanilla. Add eggs, 1 at a time, and continue creaming until light and fluffy. Sift flour & baking soda and add to cream, alternately with milk. Add cocoa mixture and mix until thoroughly combined. Scoop into large muffin cups and bake at 350F for 20-25 minutes, or until done. Let cool completely before decorating. Cut out some cake from center of muffin. Fill with chocolate fudge and top with cut out cake. Pipe buttercream around cake. Freeze and dip in chocolate coating. Immediately drizzle with crushed Butterfingers. |
Chocolate Cupcakes with Chocolate-Hazelnut Buttercream
Cupcakes: 3 cups flour 2 cups sugar ¾ cup cocoa powder 2 tsp. baking soda 1 tsp. salt 1 tsp. baking powder 1 cup vegetable oil 1 cup hot coffee 1 cup milk 2 large eggs 1 tsp. vanilla Line muffin tin with cupcake liners. Combine flour, sugar, cocoa, baking soda, salt, and baking powder in large bowl, whisking to combine. Add oil, coffee, and milk; beat with electric mixer 1 minute until well combined. Add eggs and vanilla; beat 2 minutes until very well combined. Batter will be thin. Pour into prepared pan. Bake at 325F for 25 minutes. Cool in pan 15 minutes, then transfer to cooling rack & cool completely. Chocolate hazelnut buttercream: ½ cup vegetable shortening, room temperature ½ cup unsalted butter, room temperature 1 cup chocolate-hazelnut spread 1 tsp. vanilla 4 cups powdered sugar, sifted 3-4 tbsp. whole milk Combine shortening and butter in bowl of stand mixer fitted with paddle attachment; beat until creamy. Beat in spread and vanilla until smooth. With mixer running at medium speed, add sugar, 1 cup at a time, beating well to combine before adding next cup. After all sugar is added, beat in milk, just until frosting is light and fluffy. Spoon into piping bag fitted with round or star tip and pipe onto cupcakes. Alternatively, frost cupcakes with offset spatula or butter knife. |
Chocolate Peanut Butter Cupcakes
Chocolate cake: 2 cups flour 1¼ tsp. baking soda ½ tsp. salt 1 cup boiling hot water ¾ cup unsweetened cocoa powder ½ cup whole milk 1 tsp. vanilla extract 2 sticks unsalted butter, softened 1¼ cups dark brown sugar, firmly packed ¾ cup sugar 4 large eggs, warmed in very warm water 10 minutes Whisk flour, baking soda, and salt in medium bowl. Combine water and cocoa in separate medium bowl, whisking until smooth. Whisk in milk and vanilla. Combine butter and sugars in large bowl. Beat with electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour and cocoa mixtures in 3 batches, beginning and ending with flour, mixing until just combined. Fill muffin tin & bake at 340F for 25 minutes until cake feels firm to touch. Peanut butter topping: 1 cup peanut butter 1 cup chocolate fudge icing Pipe on top of cupcake. Decorate with chocolate shavings. |
Chocolate Peanut Butter Sandwiches
14-16 oz. high quality milk chocolate (or 60% dark chocolate) 2 tbsp. butter flavored shortening, melted 6 graham crackers, halved 1½ cups smooth peanut butter 4 oz. cream cheese ½ cup sugar 2 tbsp. butter, melted Slowly melt chocolate in double boiler or microwave in 30 second increments. Make sure no moisture gets into chocolate. Add shortening and stir. Dip crackers into chocolate and place on wax paper. Place in refrigerator or freezer to set. In bowl, combine peanut butter, cheese, sugar, and butter and beat until completely combined. Refrigerate 10 minutes. Top crackers with peanut butter, about ¾” high, and patted into flat square shape (matching cracker). Refrigerate 10 minutes more. Remelt chocolate. Dip sandwiches, making sure to cover all exposed areas of peanut butter. Return to waxed paper and refrigerate several hours, or until firm. Either store in covered containers in fridge or wrap individually with waxed paper and freeze. |
Darth Vader Cupcakes (copycat - Diznify)
Chocolate décor: Darth Vader candy mold 6 oz. dark chocolate Melt dark chocolate. Place mold on plate and pour in chocolate, then refrigerate 30-35 minutes, or until hardened. Carefully pop out of molds. Store in cool place to prevent melting. Candy lightsabers: Red candy melts Ateco 800 round decorating tip Line baking sheet with parchment. Melt candy melts, then transfer to piping bag fitted with tip and let cool about 5 minutes. Pipe straight 3” sticks onto paper. Cool, either at room temperature, or by refrigerating 5 minutes. Loosen candy from paper with small knife. Store in cool place to prevent melting. Chocolate curls: ½ cup semisweet chocolate chips 2 tsp. vegetable shortening Microwave together until melted. Spread into even, medium-thick layer onto back of baking sheet. Refrigerate until cooled and firm, about 15 minutes. Set on counter and use bench scraper or metal spatula to push forward on chocolate and create curl. If chocolate is flaky, it’s too cold; if too soft, it’s too warm. Store in refrigerator to prevent melting. Cupcakes: 1 cup flour 5/8 tsp. baking soda ¼ tsp. salt ½ cup boiling hot water 3/8 cup unsweetened cocoa powder ¼ cup whole milk ½ tsp. vanilla extract 1 stick unsalted butter, softened 5/8 cup dark brown sugar, firmly packed 3/8 cup sugar 2 large eggs, warmed in very warm water 10 minutes Whisk flour, baking soda, and salt in medium bowl. Combine water and cocoa in separate medium bowl, whisking until smooth. Whisk in milk and vanilla. Combine butter and sugars in large bowl. Beat with electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce mixer speed to low. Alternately add flour and cocoa mixtures in 3 batches, beginning and ending with flour, mixing until just combined. Fill muffin tin and bake at 340F for 25 minutes until cake feels firm to touch. Cool. Peanut butter frosting: 1 cup creamy peanut butter 1 cup unsalted butter, softened 2 cups powdered sugar, sifted Blend butters with electric mixer until smooth. Mix in sugar. Pipe frosting onto cupcakes. Refrigerate about 20 minutes. Chocolate ganache: 6 oz. dark chocolate, chopped ½ cup half-and-half or heavy cream Add chocolate to heat-safe bowl. Heat cream until hot and steaming, but not boiling. Pour over chocolate. Let sit about 2 minutes, then whisk vigorously until smooth. Assembly: 6 tbsp. chocolate flake sprinkles 6 frosted cupcakes Chocolate ganache 6 Darth Vader chocolates 6 red candy lightsabers 12 chocolate curls Working quickly, spoon and spread ganache over frosting. Immediately sprinkle 1 tbsp. chocolate flakes over top of each. Pick up and tilt cupcake to make sure sides are covered in flakes. Add chocolate Vader to top of each cupcake, and 2 chocolate curls on either side. Position candy saber behind Vader. If not eating immediately, store in refrigerator. Remove from refrigerator about 45 minutes before ready to eat. |
Key Lime Pie
Graham cracker crust: 6 tbsp. butter, melted 3 tbsp. sugar 1 1/3 cups graham cracker crumbs Stir ingredients in medium bowl. Firmly press into 9” pie pan. Bake at 350F for 8 minutes. Cool slightly. Filling: 2 cups sweetened condensed milk ¼ cup + 2 tbsp. key lime juice 2 eggs 1 tsp. vanilla Whisk milk and juice in medium bowl. Whisk in eggs 1 at a time. Add vanilla and stir to combine. Slowly pour filling into crust. Bake 10 minutes, or until set. Refrigerate at least 3 hours. |
Red Velvet Cheesecake Cupcakes
Red velvet cupcake: 2½ cups flour 1½ cups sugar 2 tbsp. cocoa powder 1 pinch salt 2 eggs ½ cup oil 1 cup buttermilk 2 oz. red food coloring 1 tsp. vanilla Place all dry ingredients in bowl. Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk. Pour into lined muffin pan and bake at 350F for 30 minutes, or until done. Cheesecake frosting: 2 lb. cream cheese 1½ cups sugar 1 tbsp. lemon juice ½ tbsp. vanilla extract ¼ cup cornstarch 1 cup egg whites In mixing bowl, add cheese, sugar, juice, and vanilla. Add starch and eggs; cream 3 minutes. Fill in molds or rings and bake in water bath at 320F for 45 minutes, or until firm. Assembly: Once cheesecake is baked and cooled, add to mixing bowl and cream. Pipe onto cupcakes and roll in Heath bar crunch. |
Yoda Cupcakes (copycat - Diznify)
Yoda decoration: Yoda candy or ice cube mold 8 oz. white chocolate Green food coloring Melt chocolate and stir in food coloring. Place mold on plate and fill with chocolate. Refrigerate at least 1 hour, or until hardened. Pop chocolates out from mold. Store in cool place. Chocolate cupcakes: 1 cup flour 5/8 tsp. baking soda ¼ tsp. salt ½ cup boiling hot water 3/8 cup cocoa powder ¼ cup milk ½ tsp. vanilla 1 stick unsalted butter, softened 5/8 cup firmly packed dark brown sugar 3/8 cup sugar 2 large eggs, warmed in very warm water 10 minutes Whisk flour, baking soda, and salt in medium bowl. Combine water and cocoa in separate medium bowl, whisking until smooth. Whisk in milk and vanilla. In larg bowl, cream butter and sugars at medium-high speed, about 3 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low. Alternate adding flour and cocoa mixtures in 3 batches, beginning and ending with flour. Mix until just combined. Pour into jumbo muffin tin and bake at bake at 340F for 25 minutes, or until firm and toothpick comes out clean. Let sit in tin 5 minutes, then transfer to wire rack to cool completely. Chocolate-hazelnut frosting: 2 sticks unsalted butter, softened 2½ cups powdered sugar, sifted 1 (7.7 oz.) jar chocolate-hazelnut spread 2 tbsp. milk ¼ cup Heath Milk Chocolate Toffee Bits, finely chopped Ateco 808 round piping tip Blend Nutella and butter with electric mixer until smooth. Mix in sugar until incorporated. Mix in milk. Reserve ½ cup frosting in small bowl; cover with plastic wrap. Line baking sheet with parchment. Attach piping tip to piping bag and pipe remaining frosting into 6 large mounds, about 2½” in diameter. Smooth out upper parts of mounds with leveled spatula. Dust backs and sides with toffee chips. Refrigerate at least 1 hour. Spread about 2 tsp. reserved frosting onto each cooled cupcake. Place frosting mounds on tops of cupcakes, sliding back and forth to adhere to base frosting. Top each mound with Yoda head. Let sit at room temperature about 20 minutes to let frosting soften before serving. |