Cupcake Recipes from Baby Shower

Ok, now for all the recipes of the cupcakes.

Chocolate Cupakes from Joy of Baking

1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temp.
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract


Preheat oven to 375 and line muffin tray with liners.
In a small bowl stir the boiling water and cocoa powder together until smooth. Let cool to room temp.
In another bowl whisk together the flour, baking powder and salt.
Then in the mixer bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla. Add the flour mixture and beat only until combined. Then add the cocoa mixture and stire until smooth.
Fill each muffin cup 2/3 with batter and bake for 16-20 mins. (Mine took about 17 mins) Remove from oven and cool on wire racks.

This recipe made approximately 15 cupcakes. I used 9 for just plain chocolate cupcakes and the other six i used for the peanut butter cupcakes.


Chocolate Peanut Butter Cup Cupcakes (inspired by Ice Cream Before Dinner)

I used the same chocolate cupcake recipe above as I only wanted 6 peanut butter cupcakes. But really you can use any chocolate cupcake recipe you choose.

Place mini Reese Peanut Butter Cups in freezer for 30 mins prior to baking.

Once thechocolate batter is in the liner, place the frozen peanut butter cup on top of the batter in the center of the cupcake. It will sink down during baking and partially melt into the cupcake.

Frost with peanut butter frosting. (Recipe to follow)


Oreo Cupcakes (I dont remember where this recipe is from, I just have a print out.)

2 cups flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, unsalted at room temp
1 3/4 granulated sugar
1 tsp vanilla
4 large egg whites
1 1/2 cup sour milk (I used buttermilk)
1 1/2 cups finely chopped oreo pieces

Preheat the oven to 350. Mix together the flour, baking soda, baking powder and salt in medium bowl.
In large bowl, mix together the butter with the sugar and vanilla.
Then add the egg whites, half at a time. The mixture will go from crumbly to soupy.
Add half of the flour mixure and half of the sour milk. Mixxing until well blended. Repeat with the remaining halves. (The mixture should be a normal cake batter consistency)
Stir in the Oreo pieces.
Pour the batter into the liners and bake for 20 mins. Cool completely before frosting. Makes 24 cupcakes.

I honestly have no clue what I frosted these with I thought it was cream cheese with cookies pieces sprinkled on top. But my friend said it wasnt tangy, so it must have just been vanilla buttercream? God, I think I might be losing my mind!


Red Velvet Cupcakes from Martha Stewart's Cupcake Book

2 1/2 cups cake flour (not self rising), sifted
2 tablespoons unsweetened Dutch-processed cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temp
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar

Preheat over to 350 F. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt.
With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorportated, scraping down sides of bowl as needed. Mix in food coloring and vanilla.
Reduce speed to low. Add flour mixture in 3 batches, alternating with 2 additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to batter and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three quarters full. Bake rotating tins halfway through, until a cake taster inserted in centers comes out clean, ab0ut 20 mins. Transfer tins to wire racks to cool completely before removing. Makes 24 cupcakes.

Frosted with Vanilla Bean Frosting, recipe to follow.


Snickerdoodle Cupcakes from Martha Stewart's Cupcakes Book

1 1/2 cups all purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
1 cup (2 sticks) unsalted butter, room temp
1 3/4 cups sugar, plus 2 tablespoons for dusting
4 large eggs, room temp
2 teaspoons pure vanilla extract
1/2 cups milk

Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flours, baking powder, salt, and 1 tablespoon cinnamon.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three bathes, alternating between with the 2 additions of milk, and beating until combined after each.
Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 mins. Transfer tins to wire rack to cool completely. Makes 28 cupcakes.
I did sprinkle a little bit of cinnamon sugar on top of each cupcake before I put in the oven, I figured it couldnt hurt!

Frosted with Seven-Minute Frosting from Martha's Cupcake Book (recipe to follow)


Vanilla Cupcakes from Billy's Vanilla Cupcakes

1 3/4 cups cake flour, not self-rising*
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes (Room Temperature)
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions:Preheat oven to 325 degrees. Lightly coat cupcake pans in nonstick spray with flour; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. Consistency will be crumbly.In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.Divide batter evenly among pans, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.Transfer to a wire rack to cool completely.


These have become my go-to recipe for vanilla cupcakes. I am still out there searching for my go-to chocolate cupcake recipe.


Vanilla Bean Frosting from Cupcake Bakeshop

2 sticks of butter, unsalted at room temp
1 package cream cheese
2 teaspoons vanilla extract
1/2 vanilla bean, seeds scraped out
4-5 cups powdered sugar

Beat the butter at medium speed until creamy, add the cream cheese and beat until combined. Add vanilla extract, vanilla seeds and 3 cups of powdered sugar and beat on low speed until light and fluffy. Add more powdered sugar to get the consistency you desire. I added royal blue gel paste food coloring until I reached the color I desired.


Chocolate Cream Cheese Frosting from Bakerella

1/2 cup butter, softened to room temperature
8 oz. cream cheese, softened to room temperature
1/2 cup unsweetened cocoa powder
1 box (1 lb) confectioner's sugar
1 tsp vanilla
1-3 Tbsp milk

Cream the butter and cream cheese with a mixer. Add the cocoa and vanilla. Add the confectioner's sugar in small batches and blend on low until combined. Scrape down sides with each addition. Add 1 tablespoon of milk at a time until you get the consistency you desire.


Peanut Butter Frosting

1 stick unsalted butter
1 cup creamy peanut butter
1 1/2 cups powdered sugar (I used closer to 2 cups)
3-4 tablesspoons of milk

Beat butter until creamy, add peanut butter and mix until combined. Add the powdered sugar in 2 batches. Add milk 1 tablespoon at a time and beat until you reach the consistency you desire.


Seven Minute Frosting from Martha Stewart's Cupcakes Book

1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Whatever I frosted the Oreo Cupcakes with, I am still not sure. I will have to look through my recipe book and see if I can figure out which one I used.

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