Honey Dearest

another birthday down. hooray! i made these cupcakes on monday for my oldest brother and they were a huge hit. new family fave. when i first saw the recipe on Sweetapolita (she’s like my baking idol!), i couldn’t wait for the perfect opportunity to try them. first of all, chocolate malt is amazing alone… add marshmallow to the mix and it only gets better. we’re talking insane people. these cupcakes are truly special.

i made a few alterations to the original recipe with incredible results. for the marshmallow filling, i just used a jar of fluff along with the butter and sugar. in the original recipe, she uses toasted whole marshmallows which sounds totally amazing. i was in a hurry and had to whip these up fast. another time saving trick… i did not carve out little holes for the filling. I just pushed the tip of a pastry bag down the top and squeezed the filling. it worked like a charm with the perfect amount of filling. and one more thing. i can’t stress enough about using the best quality chocolate. i prefer Valrhona, Scharffen Berger or Droste cocoa. it makes all the difference.

Chocolate Cupcakes
adapted from sweetapolita

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup dark cocoa powder (I like Valrhona, Scharfen Berger or Droste)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1/2 cup hot water
1/2 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 muffin/cupcake tin with paper or foil 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 splash guard 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 or skewer comes out with a few crumbs. Try not to over bake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

Malted Belgian Chocolate Frosting
Frosting for ~18 cupcakes
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup confectioners’ or powdered sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup malt powder or (ovaltine powder)
4 oz Callebaut bittersweet chocolate, chopped and melted (i used Scharffen Berger)
1/4 cup whipping (35% fat) cream

In a bowl of stand mixer fitted with paddle attachment, combine the sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature. *Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or ovaltine that is not brown in color, you can add an extra 3 oz, or so, of melted chocolate.

Marshmallow Filling        
1/2 cup confectioners’ sugar
1/4 lb butter (1 stick, or 1/2 cup) at room temperature
1/2 teaspoon pure vanilla extract
7 oz jar of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
pinch of salt

Combine butter and 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 and salt, and mix on lowest setting for about 1 minute until fluffy.

Once cupcakes are cool, fill pastry bag with the filling and using plain round tip, push the tip slightly down the center of the cupcake and pipe the filling just until it starts to come out the top.

Fill another pastry bag fitted with large tip, pipe the chocolate frosting on top in a swirl pattern. top with malt balls and chocolate sprinkles. enjoy!

a few weeks ago i came across some lovely meyer lemons. a whole bag in fact, for $1.98 (wal-mart if you must know. don’t judge). i bought two bags. actually, i’ve since gone back and bought another because they’re not in season for much longer. i love meyer lemons. they’re a little sweeter than regular lemons but still tart and a little more round. wikipedia tells me they’re a cross between a regular lemon and mandarin orange. so lovely.

last friday night, i really wanted to bake and decided on a quick loaf of lemon yogurt cake. i’ve made this cake of ina’s at least 4 or 5 times. it’s so delicious. i threw some frozen blueberries in there to change it up a bit. with zest in the cake, lemon syrup and glaze drizzled on top, i’d say there’s plenty of lemon going on. i mean that in the best and sweetest possible way. oh, and talk about moist!

i have plans to make meyer lemon curd very soon. and probably this gelato while i’m at it.

have you ever tried meyer lemons? do you have a recipe you’d like to share?

can’t forget my instagram shot with coffee. follow me! @desireecarroll.

we celebrated my little sister’s birthday this weekend so now i have more cupcakes to share with you! she requested chocolate with cream cheese frosting. her fave.

there’s really no better way to spruce up simple cupcakes than with pink coloring and lots of sprinkles! these were a lot of fun for me and i purposely went heavy on the sprinkles. just looking at them made me giddy :)

Chocolate Cupcakes with Cream Cheese Frosting

For the cake: 
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk or whole milk
1/2 cup vegetable oil (i used pure olive oil, not extra virgin)
2 teaspoons pure vanilla extract
1 boiling water

For the frosting:
3/4 cup (1-1/2 sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners sugar, sifted
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 24 muffins cups with liners. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.  Add the eggs, milk, oil and vanilla into a mixer and beat on medium speed, 2 minutes. Slowly add the dry ingredients and mix until blended. Stir in the water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined. Add the sugar and the vanilla and beat until smooth. Be careful not to over beat the frosting or it will lose structure. You can frost with a pastry bag and the largest tip you can find or your preferred method.

january and february are my busiest baking months of the year. oh, and i can’t forget to throw december in there too. it seems like every other week, we’re celebrating someone’s birthday, plus valentines day.

last week, it was my dear sister-in-law’s birthday that we celebrated. she wanted me to surprise her with a new cupcake flavor. after some pinterest browsing, i eventually narrowed it down to either cherry cola or tiramisu. i thought the cherry cola cupcakes sounded really fun and festive. don’t worry, the tiramisu cupcakes are now in my “baking queue” and will probably make their debut later in march.

i used my favorite chocolate cake recipe and adapted it to meet all of my cherry cola cupcake wants and needs. the cake is moist and chocolatey with a delicate flavor of cherry cola. the frosting is a cream cheese, butter cream with a trace of cherry cola. all topped off with a bright red maraschino cherry. they were delish. but most importantly, the birthday girl approved and loved them!

Chocolate Cherry Cola Cupcakes

For the cake: 
2 1/4 cups sugar
1 3/4 cups all-purpose flour
3/4 cup plus 1 tablespoon cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk or whole milk
1/2 cup vegetable oil (i used pure olive oil, not extra virgin)
2 teaspoons maraschino cherry juice
1 cup cherry cola
Maraschino cherries with stems

For the frosting:
3/4 cup (1-1/2 sticks) unsalted butter, softened
12 oz. cream cheese, softened
4 cups confectioners sugar, sifted
2 tablespoons cherry cola

Preheat the oven to 350 degrees F. Line 24 muffins cups with liners. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Set aside.  Add the eggs, milk, oil and cherry juice into a mixer and beat on medium speed, 2 minutes. Slowly add the dry ingredients and mix until blended. Stir in the cola. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.

In the bowl of a standing mixer fitted with the paddle attachment, beat the softened butter until it is completely smooth. Add the cream cheese and beat until combined.Add the sugar and the cola and beat until smooth. Be careful not to over beat the frosting or it will lose structure. You can frost with a pastry bag and the largest tip you can find or your preferred method.

these are my favorite cupcakes to make for the holiday season. they’re delicious and always a huge hit. boozy or not, your choice - but whatever you do, don’t skip the eggnog! it makes them really fluffy. i used irish whiskey this time around, but you could use bourbon or dark rum as well. i plan to make these again this week and i think i’ll go with spiced rum. mmmm, seriously can’t wait!

sorry, i only had my instagram pics for these guys…

Eggnog Cupcakes
severely adapted by Anna’s Swedish Butter Cake

Ingredients:
2 cups plus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) salted butter
1 1/2 cups sugar
2 large eggs
1/2 cup eggnog
1/4 cup bourbon, whiskey, OR dark rum
1/4 teaspoon fresh grated nutmeg
1 teaspoon PURE vanilla extract

Prepare pans by lining with cupcake liners. Preheat oven to 350°F. Sift or whisk together flour, baking powder, nutmeg and salt. Set aside. (This recipe made about 16 cupcakes for me).

Cream together the butter and sugar until smooth and well blended. Add the eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and the eggnog. Scrape down the sides of the bowl and the beaters. Add the vanilla and whiskey (or whatever booze you choose!)

Pour batter into prepared pans, 3/4 full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for about 10 minutes. Remove from pans and cool completely.

Eggnog Buttercream
my recipe

Ingredients:
6 ounces cream cheese
1 stick butter
1/4 cup eggnog
4 - 4 1/2 cups powdered sugar
Fresh nutmeg

Cream butter and cream cheese in bowl of electric mixer or with handheld beaters. When the mixture is soft and fluffy begin to add sifted powdered sugar a little at a time. Slowly add 1 tablespoon of eggnog alternating with the powdered sugar until you reach the right consistency. (Sometimes I don’t need all of the sugar or the entire 1/4 cup of eggnog {sorry if that doesn’t help!}) Beat until creamy. Pipe onto cupcakes using a pastry bag or spread with a spatula. Sprinkle fresh nutmeg on top.

Cupcakes may be stored in an airtight container for up to four days. ENJOY!

Happy Halloween everyone! here’s my spooky spider cupcakes that i made over the weekend. they’re chocolate with orange cream cheese frosting. best cupcakes ever! the recipe can be found here.

i was on vacation during the last scheduled baked recipe, which was a peaches and dream pie. can you even imagine? soooo bummed to have missed out on another amazing recipe with the group. i’ll have to make up for not only the pie, but also the creamsicle tart before summer ends. i’m dying to try them both!

i’ve always wanted to make an olive oil cake. very italian. this is a simple yet beautiful cake. it’s super moist and delicious with a hint of olive oil and a whole lot of orange flavor. i really love the combo of olive oil and orange together. the recipe also calls for plain yogurt, but i used vanilla because that’s what i had on hand. i actually prefer to use vanilla in most recipes. i did cut back a tad on the sugar to compensate…and it was perfectly sweet.

i’ve been enjoying this cake with my morning coffee all weekend long. i even shared a piece or two with some lovely friends. it’s the perfect little summer cake.

go ahead and pop over to Baked Sunday Mornings for this great recipe. enjoy!

Entenmann’s has nothing on Baked’s new york crumb cake. this is such a fantastic recipe!

in case you’re new around here, i’m working my way through Baked Explorations with a group of other bloggers. we post each recipe that we try to our blog every other sunday morning. we’ll be going until next year so there’s going to be tons of exciting new recipes to try.

this recipe is one of my faves from the book. it is so good! the result is a moist, dense and flavorful cake topped by heaps and I mean heaps of brown sugar crumbs. this cake is all about the crumb topping. it felt like there was way too much topping, but it was in fact, just right. we loved it.

head over to Baked Sunday Mornings for this awesome recipe. you’ll want to make this one very soon!

i can’t really think of a better way to celebrate st. patty’s day than with these chocolate stout cupcakes! there are so many different versions of this stout cake, but out of all the ones i’ve tried, this recipe is by far my favorite. the addition of irish cream to the buttercream frosting and a chocolate ganache filling makes it out of this world! i’m telling ya…you must make these soon!

Happy St. Patrick’s Day!

Chocolate Stout Cupcakes with Irish Cream Buttercream

Adapted from Smitten Kitchen
Makes 22-24 cupcakes

Ingredients:

Cupcakes:
1 Cup Stout Beer
1 Cup Unsalted Butter
¾ Cup Quality Unsweetened Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1½  Teaspoons Baking Soda
¾ Teaspoon Salt
2 Large Eggs
⅔ Cup Sour Cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Irish Cream Buttercream:
4 to 5 Cups Confections Sugar
2 Cups Unsalted butter, room temperature
4 to 5 Tablespoons Irish Cream Liqueur

Preheat oven to 350°F. Line cupcake cups with paper liners.

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar and the Irish Cream a few tablespoons at a time.

Ice and decorate the cupcakes. Enjoy!

Note: This makes a lot of buttercream so that you can pipe large mounds on the cupcakes. If you prefer less on your cuppies, halve the amounts.