Cupcakes

Sundae Cupcake (with faux ice cream)

May 31, 2013 6 Comments

Hey foodies!

Just a quick little post to give you the recipes and the how-to for these cute little birthday treats, the sundae cupcakes! I made them yesterday for my 28th birthday.

Since I’ve seen the superb banana split birthday cake of alanabread, I wanted to try her technique for faux ice cream made with buttercream. Turned out it wasn’t super easy, but I think it’s because I didn’t have the right tool. One of these ice cream scoop would have been very handy but I just had a small one, too small to put on a cupcake.

I suggest you use a buttercream recipe with powdered sugar and butter instead of swiss-meringue buttercream (I found it was more difficult to make the faux ice cream scoops with the swiss-meringue buttercream).

You’ll need :

The cupcake recipe of your choice (I used the Best vanilla cupcake from Cupcake Project)

The buttercream of your choice (I used the quick vanilla buttercream from Food Network)

Ganache thinned with corn syrup

Sprinkles

Maraschino cherries (with stems)

Chopped peanuts

How to :

Make the cupcakes. Let cool.

Prepare the frosting. Freeze until hard.

Prepare the ganache. Add corn syrup to get a dripping consistency (not too runny though).

Shape the buttercream with a ice cream scoop. Place a scoop on top of each cupcake.

Drizzle the ganache on top of the scoops. Add sprinkles and peanuts and top with a maraschino cherry.

Enjoy!!

Filed Under: Cupcakes Tagged With: Ganache, Maraschino Cherry, Sprinkles, Vanilla

Mint and Malted Chocolate Cupcake in a Jar

December 29, 2012 Leave a Comment

Hello everyone!

I hope you all had great Christmas’ celebrations and wonderful Holidays so far!

I wanted to do cupcakes in a jar for a long time but I didn’t get the chance and I didn’t have cute jars. Now was the perfect time and except for the difficulty to pipe inside the jars, they were fun to do and turned out really great. The recipe I used for the vanilla cupcake has been named the Ultimate Vanilla Cupcake by the Cupcake Project who along with 50 other test bakers perfected a vanilla cupcake recipe to make it the best! And it is, indeed, the best I have ever eaten so far : moist, fluffy and tasty!!!

Hope you enjoy this post See you in 2013 (Happy New Year!!!)

Vanilla Cupcake Recipe
From Cupcake Project
Yield: 16 cupcakes

1 cup granulated sugar

1 vanilla bean

1 3/4 cups cake flour, not self-rising

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup unsalted butter, room temperature

2 large eggs, room temperature

1/3 cup full-fat sour cream

1/4 cup canola oil or vegetable oil

1 tablespoon pure vanilla extract

2/3 cup whole milk

Preheat oven to 350 F.

In a small bowl, combine sugar and seeds from the vanilla bean.

Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to infuse the vanilla flavor into the sugar. Set aside.

In a medium-sized mixing bowl, mix together cake flour, baking powder, baking soda, and salt.

Add the vanilla bean sugar and mix until well combined.

Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.

In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

Add the egg mixture to the flour mixture and beat on medium speed until just combined.

Slowly add milk and mix on low speed until just combined. The batter will be liquid.

Fill cupcake liners just over 1/2 full.

Bake for 14 minutes and or until a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.

When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Malted Chocolate and Mint Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

5 large egg whites

1 cup plus 2 tablespoons granulated sugar

3/4 pound (3 sticks) unsalted butter, softened, cut into cubes

2 teaspoons pure vanilla extract

Pinch of salt

1 teaspoon peppermint extract

1 tablespoon malted milk powder

4 chocolate squares (4 oz total)

Green food coloring

2 Crushed candy canes

Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).

Add vanilla and salt, mix well.

Separate the batch in two.

In the first batch, add the peppermint extract and two drops of green food coloring, mix well.

For the second batch, melt the chocolate squares in a double boiler. Let cool about ten minutes and add to the buttercream. Add the malted milk powder and mix well.

Assembly

Slice cupcakes horizontally to create layers. I sliced them in two but if you want thinner layers, you can cut them in three parts.

Place one cupcake layer into the bottom of your jar, pipe a layer of malted chocolate buttercream directly onto the cake layer.

Add another cake layer and then pipe mint buttercream on top.

Finally, add another layer of cupcake and pipe malted chocolate buttercream on top.

Sprinkle with candy cane morsels.

Note : I did half a recipe of SMB and used 3 cupcakes to make only two jars. With a little less SMB in each jars I could have made a third one (I had enough to eat with cupcakes but not enough to make a whole jar!)

Filed Under: Cupcakes Tagged With: Candy Cane, Chocolate, Christmas, Jar, Mint, Vanilla

Pink Lemonade Halloween Cupcakes

October 18, 2012 Leave a Comment

Hello everyone!

Hope you had a great weekend and a nice week so far!

We did! If you follow me on facebook you know that my boyfriend and I celebrated 10 years of love!!! Wow! Years go by so fast! Seems like it was 2 years ago that we fell in love! At the same time, when we think of all the things we did together, how much we know about each other, how in one and only look we can understand what the other think, all the great moments and the bad ones too, I guess we can feel the ten years after all! I’ll take more time to talk about that in an upcoming post, with an adequate recipe

We also had our Halloween Party! It was very fun! This too will be discussed in an upcoming post. “So this post is just a teaser?” you’ll think. No! We have these delicious pink lemonade cupcake! Next time I’ll try another cake batter recipe because I would like it to be fluffier. The buttercream is delicious, but extremely sweet, beware!

And in these wrappers they just look very elegant for a great Halloween dessert table (like, let’s say, mine *wink wink*)

Pink Lemonade Cupcakes
From Let them eat cake and ice cream
Yield: 24 cupcakes

Ingredients
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup + 2 tablespoons vegetable oil
5 egg whites
3/4 cup frozen pink lemonade concentrate, thawed
1 teaspoon vanilla
1/2 cup + 2 tablespoons buttermilk

Preheat oven to 350° F.

In a bowl, mix together flour, baking powder, baking soda and salt until well blended. Set aside.

In another bowl, whisk together sugar, oil, egg whites, pink lemonade concentrate and vanilla until well blended.

Add about 1/3 of the flour mixture; whisk until blended.

Add half the buttermilk, whisk until blended.

Continue alternately adding flour mixture and buttermilk until everything is mixed together. Do not over mix.

Pour batter into prepared cupcake pan.

Bake for 15-18 minutes, or until a tester inserted into the center of the cupcake comes out clean.

Pink Lemonade Buttercream
From Cast Sugar

3 cups + 3 tablespoons powdered sugar (I put 1 cup less and it was already very sweet)

1 stick unsalted butter at room temperature

1/8 teaspoon salt

2 tablespoons pink lemonade concentrate (You migh need more depending of the consistency you wish to achieve)

Red food coloring

Add the butter, powdered sugar, salt, pink lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink/red. Pipe or spread onto cooled cupcakes.

Filed Under: Cupcakes Tagged With: Pink Lemonade

1st blogiversary – Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue

September 4, 2012 9 Comments

Hey everyone!

It’s time to celebrate!!! Sugar for the Brain just turned 1 At this very moment last year I was posting my first ever blog post: Peanut butter filled chocolate cookies. It was a great moment and I don’t regret it at all! A lot of sweets have gone in my belly since then (and my boyfriend’s, and my family’s, and my friend’s, etc.), a lot of photos have been pinned, a lot of chocolate have been used and a lot of item have been added to my Dessert To Do List. It was an awesome blogging year! I think it’s time for a retrospective!

First things first
I was lucky enough to get my first picture (Peanut butter filled chocolate cookies) accepted on Foodgawker. Maybe that wasn’t a good start because it had me think that all my pictures would be accepted *sigh*. You know what I mean right? I remember getting quite frustrated when my photo got rejected and very stressed out waiting for the answer! Today I thank them so very much for rejecting my photos and giving me feedback to improve them (on the contrary, TasteSpotting always write “composition” which isn’t helpful at all! I assure you that at first there were bigger problems with my photos than composition ). Without them I guess I would still be thinking that my pictures are well exposed and have a good composition when they don’t (I’m getting the trick with the lighting now, most of the time, but composition is still tricky and I really go with my instinct!). And yes I’m still getting rejected from time to time by Foodgawker and almost all the time by TasteSpotting I’m not getting upset anymore about that and you shouldn’t either

A photo please?
So you might wonder, if you have followed me for a while, why there is no pictures of me here. *Ahem* Well, it’s mostly because I usually don’t like myself on pictures and didn’t feel comfortable showing you this so-so portrait. So for all of you curious reader, I’m working on that I did have this nice picture I wanted to post today, but it was corrupted or something, I wasn’t able to edit it (I guess this is what Freud calls “acte manqué” or “faulty act”). Anyway, after one year I’m ready to show off This reminds me of all the back and forth I did before starting Sugar for the Brain. I never told you that it took me more than a year to decide to go live. I was worried about many things (I usually am, but I’m improving!) : not having time to post, nobody would care, the passion would fade away and I would deceive my followers, etc, etc. So glad I surpassed these fears! Yes from time to time I get really busy and regretfully have to postpone a next post, but I tell you I will be back and you play along (hopefully) As for the readers, well, I now have 2 500 fans on facebook, which is completely amazing! I can’t thank you enough for that. And there is the twitter followers, the rss feed followers, and all of you who are coming from all over the Web Thank you so much!

What’s next?

Improve my photography skills: I need to find some time to practice and read photography books. Oh and I need to make money to buy props too!!
Improve my caramel skills. What?! Improve?! To improve you have to have some skills in the first place right? OK, so develop my caramel skills I really want to do homemade caramel!!!
Check a couple of desserts off my To Do List (I guess it won’t change anything since I will add many more items along the way!)
So many other things that I cannot think of right now!

Milestones of the year

Posting the Decorated Cake Roll Tutorial and getting to 1000 fans in a couple of hours on Facebook!
Succeeding in doing Pate a choux! Yeah!
Discovering the food community on facebook (like 2 months ago duh!), so much great people loving food, cakes and chocolate!
Having 2 photos in a row getting accepted on TasteSpotting (I just have 6 photos accepted so far but I didn’t submit all of them, at one point I just let it go and dind’t submit anymore!).
I guess it doesn’t really count for this year since it’s not posted yet, but I made a guest post for a website that you might know Can’t wait for you to see it! Coming up in September!
And finally of course reading all your sweet comments Keep them coming, they always make my day! This is truly the perfect pastime Thanks to each and every one of you xxxxxx

(Smiley overload!!!)

Here is the recipe that I made to celebrate this event!

Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue

Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue
One Bowl Chocolate Cake
Adapted from Sing for your Supper
Yield : 24 cupcakes

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup boiling water

Preheat oven to 350 degrees. Line cupcake pans with liners.
In a large bowl beat all the ingredient except for the boiling water on medium speed for 2 minutes.
Stir in boiling water (batter will be very thin).
Divide into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry filling
Adapted from My Recipes

1/2 cup butter, softened

1/2 cup fresh raspberries

1 (16-oz.) package powdered sugar

(You won’t need all the recipe to fill the cupcakes, I made a tiny batch )
Beat butter and raspberries at medium speed until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Italian meringue
Adapted from Taste

1/2 cups sugar

1/4 cup water

4 egg whites, at room temperature

Stir the sugar and water in a saucepan over low heat until sugar dissolves.

Increase heat to medium-high.
Cook, without stirring, for 3-5 minutes or until the mixture reaches 115°C.
While the syrup continues to cook, use an electric beater to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C and with the beater on low speed, gradually add syrup to egg white mixture. Increase speed to high. Whisk until thick, glossy and cool.

Assembly

Once cupcakes are cool, cut a cone shape hole in the cupcake.

Spoon the filling in the cupcake hole and add a raspberry.

Using a piping bag fitted with round nozzle (choose your favorite size), pipe peaks on top of the cupcakes. Use a blowtorch to caramelise the meringue (the fun part ).

Filed Under: Cupcakes Tagged With: Chocolate, Meringue, Raspberry

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

April 9, 2012 6 Comments

Hello everyone!
Hope you all had a great Easter holiday! We did! We ate waaayyy too much chocolate though! Well we ate too much period Here are the cupcakes I have shown beside the Cookies and Cream Cupcakes. They are pretty much the same as Sweetapolita’s cupcakes, but I didn’t take her cupcake batter recipe. It should be the last Sweetapolita’s recipe for a while, I know I’ve been all over her recipes for the last few posts

Perfectly Chocolate Cake
From Sing for your Supper
Yield : 24 cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Preheat oven to 350 F and line cupcake pans with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be very thin).
Pour batter into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.

Raspberry Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

5 large egg whites
1 cup plus 2 tablespoons granulated sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1/2 pint fresh raspberries

Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.

With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. Add about a 1/2 pint of fresh washed & dried raspberries. Add a drop or 2 of pink gel colour to get a pinker look.

Add chocolate ganache.

Cupcake Assembly
1. Frost the cupcakes.
2. Drizzle the top of the cupcake with chocolate ganache.
3. Top with sprinkles and a fresh raspberry.

Filed Under: Cupcakes Tagged With: Chocolate, Ganache, Pink, Raspberry, Sprinkles, Swiss meringue buttercream

Campfire Cupcakes

April 3, 2012 9 Comments

Hey guys!

How are you? How about trying out this A-MA-ZING recipe from Sweetapolita. These cupcakes were a huge hit! My boyfriend even told me that it was the best chocolate recipe I had done so far, nothing less! So you want to try it now, right?

But before stepping into the recipe, I’ll tell you how I did the “fire” chocolate toppers. I’m writing “fire” because it doesn’t look much like fire (would make great ghosts or fleur-de-lys) :S It’s really simple you’ll see. Just draw the design you want on a sheet of paper (draw the number you need). Place a piece of wax paper over the designs.

Then trace the designs with melted chocolate (you can just use a Ziploc bag and cut a corner).

If you know how to temper chocolate, then do it, you’ll have a great result! Me? I still have to learn it. My first “fires” were in black chocolate, they were perfect until they set and became a little white : ewwww. So when I will know how to temper chocolate I will do a nice post on the subject

Campfire Cupcakes
Recipe from Sweetapolita

Cupcakes
Yield: about 24 cupcakes

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

Preheat oven to 350 F. Line cupcake pan with cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.

Bake for 15-17 minutes, or until toothpick comes out with a few crumbs. Try not to overbake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Toasted-Marshmallow Filling
Yield: Enough to fill ~18-24 Campfire Cupcakes

8 large white marshmallows
1/2 cup confectioners’ sugar
1/2 cup salted butter at room temperature
1/2 teaspoon pure vanilla extract
4 oz Marshmallow Cream or Marshmallow Fluff

Place marshmallows on cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown. Be sure to keep an eye on them–they burn very, very quickly.

Combine butter and icing sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream, toasted marshmallows, and salt, and mix on lowest setting for about 1 minute.

Malted Chocolate Frosting
Yield: With half of the recipe I frosted 5 cupcakes

1 cup butter at room temperature
1 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup Ovaltine (Classic) or malt powder (I use original Ovaltine Classic, brown in colour)
4 oz bittersweet chocolate, chopped and melted
1/4 cup whipping cream

In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute. Add vanilla and Ovaltine (I use original, brown in colour), and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add whipping cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature.

Assembly of the Campfire Cupcakes
1. Once cupcakes are cool, cut a cone shape hole from the top centre of the cupcake downward, using a sharp paring knife.
2. Using a small spoon fill the cupcake hole with Toasted Marshmallow Filling until it’s level with the top of the cupcake.

3. Swirl the Malted Chocolate Frosting on top of the cupcakes.
4. Add the decoration of your choice.

Cupcakes are best enjoyed the day they are made, but these keep well in an airtight container at room temperature for up to 3 days.

Here is a close-up of the frosting. You will hate me for that. I’m a bad person

Filed Under: Cupcakes Tagged With: Chocolate, Coffee, Malted Milk, Malted Powder, Marshmallows

Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream

December 7, 2011 5 Comments

This is a tribute to swiss meringue buttercream (SMB). Since I tried SMB, I’ve been a little addicted! My last cupcakes were almost all topped with it. Let’s see, I did these

And these.

Oh and these again.

I blame Sweetapolita for this one (I totally forgive her though!). Because she did this amazing cake. I dreamt of this cake for a while before trying it. It’s perfect, right? Here is my humble try at her cake : my first ever layer cake. It was delicious (took me forever, but so good!)!

But why this love for SMB?

1. It’s sweet but not too much, very different from the original buttercream.
2. It has a nice structure, very easy to pipe. I know it is used a lot with cakes because of this.
3. Once you’ve done the buttercream, you can add any flavor you want : vanilla, chocolate, lemon, raspberry, strawberry, etc, etc!

Here is my last fall for SMB.

It was for my friend’s birthday. I did raspberry and chocolate SMB on buttermilk cupcakes. This time I loaded my swiss meringue buttercream with crunched raspberries (so much that when I piped the frosting there were some raspberry juice dropping from the bag! Soooo yummy anyway!). For the chocolate, you just have to melt some chocolate, let it cool a little then add it to your SMB.

I love the recipe from Sweetapolita because it’s light and fluffy and delicious. You can play a little with the quantities, but not too much.

Buttermilk cupcakes recipe from the sweet Amy from Sing for your Supper

Swiss Meringue Buttercream recipe and the How to from Sweetapolita. I prefer her new version which has less butter and less sugar (this recipe is only for 12 cupcakes) :

2.5 large egg whites

1/2 cup plus 1 tablespoons superfine granulated sugar (I use normal granulated sugar)

1.5/4 pound (1.5 sticks) unsalted butter, softened, cut into cubes

1 teaspoon pure vanilla extract

Pinch of salt

Filed Under: Cupcakes Tagged With: buttermilk, Chocolate, Raspberry, Swiss meringue buttercream

Halloween Cookie Dough Cupcakes

October 9, 2011 12 Comments

I’m back with Halloween treats! Yeah!

Do some of you, fellow foodies, sometimes don’t know what to do with all those treats? I do. Being at school, I don’t go to work every day, which would be the perfect place to bring them. So I’m trying to find an organization that would like to receive cakes and stuff from time to time. I’m thinking about asking this women center across the street maybe they would like some? It might be a good place to start, warming the heart of women in need! I will give you a follow up on that!

But these cookie dough cupcakes are already taken. We are going to my aunt tomorrow with my sister and boyfriend. I didn’t taste them yet (except for the frosting : delicious!). I’ll have to follow up on that too!

I bought these cute liners some months ago, not thinking about Halloween at all. But they are the perfect color! I bought a kit of Halloween sprinkles and wanted to try to pipe some chocolate spider web. I was afraid I might fail while doing those! It wasn’t easy, but they turned out ok! More on the chocolate piping method in another post!

This is the first recipe I tried from my blog To do list! Moving it to the done section (I really love lists!).

Cookie Dough Cupcakes
Adapted from Tracey’s culinary adventures
Yield : 12 cupcakes

Cupcakes
1 1/2 sticks unsalted butter, at room temperature
3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup milk (I used whole milk), at room temperature
1 teaspoons vanilla extract
1/2 cup semisweet chocolate chips

Frosting
1 1/2 sticks unsalted butter, at room temperature
1.5/4 cup packed light brown sugar
1 3/4 cups confectioners’ sugar, sifted
1/2 cup all-purpose flour
1.5/4 teaspoon salt
1.5 tablespoons milk
1 1/4 teaspoons vanilla extract

For the cupcakes
Preheat oven to 350 °F. Line a muffin pan with paper liners.
Combine the flour, baking powder, baking soda and salt.
Cream the butter and brown sugar on medium speed until pale and fluffy.
Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. With the mixer on low, alternately add the dry ingredients and the milk to the bowl, beating just until incorporated. Add the vanilla. Finally, add the chocolate chips and use a rubber spatula to combine until evenly distributed.
Divide the batter evenly between the prepared pans (about 3/4-full).
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool for about 5 minutes in the pan, then transfer them to a wire rack to cool completely.

For the frosting
Beat the butter and brown sugar until creamy. Add the confectioners’ sugar and beat until smooth. Finally, add the flour and salt and beat briefly to combine, then add the milk and vanilla extract and beat until incorporated.
Pipe the frosting and add some sprinkles!

Filed Under: Cupcakes Tagged With: Cookie Dough, halloween

Sundae Cupcake (with faux ice cream)

Mint and Malted Chocolate Cupcake in a Jar

Pink Lemonade Halloween Cupcakes

1st blogiversary – Chocolate Cupcakes with Raspberry Filling Topped with Caramelized Meringue

Chocolate Cupcakes with Raspberry Swiss Meringue Buttercream and Ganache

Campfire Cupcakes

Buttermilk Cupcakes and Raspberry Swiss Meringue Buttercream

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