Chocolate chip cookie dough cupcakes

Original recipe from Perry's Plate
Oven temp = 350 deg

Chocolate cookie dough cupcakes:
1 1/2 cup (3 sticks) butter
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1-2 cups chocolate chips

Cream butter and brown sugar until fluffy. Add eggs, one at a time, beating after each addition. Mix in the baking powder, baking soda, salt, and vanilla. Add 1 cup of flour and 1/2 cup of milk and mix until combined. Add another cup of flour and the remaining milk and mix. Add the last 2/3 cup of flour and mix until just combined. Stir in the chocolate chips. Spoon into 24 lined cupcake cups and bake at 350 for about 20 minutes. During the baking, the chocolate chips will sink to the bottom of the cupcakes.

Cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla bean paste
¼ cup mini semisweet chocolate chips

Cream the butter and sugar until fluffy. Add the flour, sweetened condensed milk, and vanilla and mix until combined. Stir in the chocolate chips. After the cupcakes have cooled, cut a cone out of the top of each cupcake and fill it with cookie dough.

Cookie dough frosting:
6 Tbs butter
¾ cup light brown sugar, packed
3½ cups powdered sugar
2/3 cup all-purpose flour
¾ tsp. salt
3 Tbs milk
2 tsp. vanilla extract

Cream the butter and brown sugar until fluffy. Add the powdered sugar, salt, vanilla, and milk and mix well. Add the flour and beat until fluffy frosting consistency is reached. Add more flour or milk if necessary to reach the right consistency.

Ginger mojito cupcakes

Original recipe from I Heart Cuppycakes
Oven temp = 350

Ginger mojito cupcakes:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup torn mint leaves, loosely packed
1 1/8 cup milk
3/4 cup (1 1/2 stick) butter
1 1/2 cup sugar
3 eggs
grated zest of 2 limes
1 tsp vanilla bean paste
1 tsp grated ginger (about 1 inch)

In a small saucepan, heat the milk. Add the mint leaves and steep for about 10 minutes, until the mint has infused into the milk. Strain the mint leaves out of the milk, keeping both the infused milk and the mint leaves. Finely chop up the mint leaves. In a mixing bowl, cream butter, sugar, and eggs, adding the eggs one at a time. Mix in the baking powder, baking soda, lime zest, vanilla bean paste, ginger, and half of the chopped mint leaves. Add one cup of flour and 1/2 cup of the infused milk and mix well. Add another cup of flour and the remaining infused milk. Add the last 1/4 cup of flour and mix until just combined. Pour batter into 24 cupcakes cups and bake at 350 deg for 25 minutes.

Ginger mojito frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp grated ginger (about 1 inch of ginger)
2 Tbs ginger liquor
zest of one lime
remaining chopped mint
1 Tbs lime juice
1 Tbs peppermint schnapps
1 Tbs rum

In a large mixing bowl, mix together sugar, butter, ginger, ginger liquor, lime zest, and chopped mint. Slowly add the remaining liquid ingredients and beat until fluffy. If the frosting becomes too runny, add a little more powdered sugar.

Cheese pear tart

Oven temp = 375

Cheese pear tart:
1 basic pie crust
4 ripe pears
8oz cheddar cheese
4 eggs
1 cup milk

Peel and core the pears and then slice very thin. Thinly slice the cheddar cheese (other cheeses would also work with this, but I chose a medium-sharp cheddar). Arrange the pear slices and cheese slices in the pie crust, starting with a layer of pears and then alternating with cheese. Whisk together the egg and milk and pour over the pears and cheese in the pie crust. Bake at 375 deg for at least an hour, until the egg mixture is set. (This may take longer than an hour to bake.)

Nougat

Original recipe from Stiff Peaks
Sorry for the weights in grams instead of cups and the like. Get out your kitchen scale. Next time I make this, I'll convert the measures.

Nougat
125g honey
225g glucose syrup
190g caster sugar
50mL water
2 egg whites
1 cup salted peanuts

Prepare a 9x13 inch pan by lining it with plastic wrap and spraying it lightly with oil.

In one saucepan (A), place the honey and 175g of the glucose. In another saucepan (B), combine the sugar, the water and the rest of the glucose (50g).

In a large bowl, beat the egg whites to stiff peaks. While beating the egg whites, put the saucepan A over medium heat, heating the syrup to 130C (265F).

When saucepan A reaches 130C, take it off the heat and move saucepan B onto the burner. Slowly beat the first syrup into the egg whites while saucepan B is cooking. When saucepan B reaches 170C (140F) slowly add it to the eggs too.

Working quickly, fold through your peanuts (or other nougat additions - cranberries, almonds, etc). Transfer the mix into your prepared pan. Smooth out any lumps by spreading the nougat with a greased spatula or a plastic baggie over your hand. Refrigerate the nougat until it is set.

Snickers cupcakes

Oven temp = 350

Dark chocolate cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill 24 cupcake cups 1/3 full, place a nougat square in each, and fill to 2/3 full with remaining batter. Bake at 350 deg for about 25 minutes.

Marshmallow frosting:
(also in this post)
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 Tbs light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar, water and corn syrup in a small pot and boil until the mixture reaches 230 deg. At the same time, beat the egg whites in a mixing bowl until soft peaks form. After the sugar mixture reaches 230 deg slowly pour it into the egg whites, while mixing. Whisk the mixture until it is cool and stiff peaks have formed. This should be about 7 minutes.

Caramel drizzle:
(also in this post)
1/4 cup sugar
1 1/2 Tbs butter, cut into pieces
2 Tbs heavy cream

In a small saucepan, heat sugar without stirring until it melts and begins to brown. Remove from heat and add butter. Stir to combine butter, then return to the heat and continue to stir until the mixture is smooth. Remove from heat once more to add the heavy cream, and stir until smooth. With each addition of butter or cream, the sugar will bubble violently -- be careful! Drizzle warm caramel over iced cupcakes.

Bourbon sweet potato cupcakes with bourbon-spiced frosting

Original recipe from Bakerella
Oven temp = 350 deg

Bourbon sweet potato cupcakes:
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla bean paste
2 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon

Cream together sugar, butter, eggs, vanilla, and cooked sweet potato. Mix in spices and salt. Add 1 cup of flour, then milk. Add a second cup of flour, and then the bourbon. Add in the last 3/4 cup of flour and mix until just combined. Fill 24 cupcakes cups and bake at 350 deg for 25 minutes.

Bourbon-spiced frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp vanilla
1 tsp cinnamon
3 Tbs bourbon
1-2 Tbs milk

Cream together the sugar, butter, vanilla, cinnamon, and bourbon. Slowly add in milk while beating, until the frosting reaches the right consistency.

Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry frosting

Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry cream cheese frosting

Oven temp = 350

Vanilla cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill cupcake papers about 2/3 full. Bake at 350 deg for about 25 minutes.

Chocolate custard (from Almost Bourdain):
3 egg yolks

1/4 cup sugar

2 Tbs cornstarch

1 tsp vanilla bean paste

3/4 cup cream

150 g (1 cup) bittersweet or dark chocolate (60-70% cocoa), in small chunks

In a small saucepan, mix egg yolks, sugar, cornstarch, vanilla bean paste, and cream. Place over medium heat for about 10 minutes, whisking constantly, until the custard thickens. Remove the custard from the heat and add the chocolate, mixing until melted. Cool.

After both the cupcakes and the custard are cooled, cut a small cone out of the top of each cupcake. Fill the hole with chocolate custard, then frost.

Strawberry cream cheese frosting:
8 oz cream cheese
1/2 cup butter
1/2 cup strawberry puree
3 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar. Slowly beat in strawberry puree until fluffy.

Strawberry cheesecake filled cupcakes with strawberry cream cheese frosting

Oven temp = 350 deg

Strawberry cheesecake filling:
8oz cream cheese
2 eggs
1/3 cup sugar
1 cup chopped strawberries

Beat the cream cheese, eggs and sugar together until combined. Mix in strawberries. Pour into 24 mini cupcake tins and bake at 350 until almost set. Cool.

Vanilla cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Pour a small layer of batter into the bottom of each of 24 cupcake papers. Place a pre-baked and cooled strawberry cheesecake into each cupcake and pour additional batter over the top until about 2/3 full. Bake at 350 deg for about 27 minutes.

Strawberry cream cheese frosting:
8 oz cream cheese
1/2 cup butter
1/2 cup strawberry puree
3 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar. Slowly beat in strawberry puree until fluffy.

Mayan chocolate cupcakes with chocolate cinnamon frosting

Recipe inspired by gimme some oven!
Oven temp = 350

Mayan chocolate cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp cinnamon
1/2 tsp chilli powder
1/4 tsp cayene pepper

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in water, oil, vinegar, cinnamon, chili powder, and cayene pepper until everything is well combined. Pour into 22-24 cupcake papers and bake at 350 deg for about 25 minutes.

Chocolate cinnamon frosting:
1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 tsp. cinnamon
3 cups powdered sugar

In a large mixing bowl, combine the powdered sugar, cocoa powder, and cinnamon. Add half of the milk and the butter and beat together. Slowly add the remaining milk and beat until the desired fluffy consistency is reached.

Vanilla almond cupcakes with caramel frosting

Recipe inspired by gimme some oven!
Oven temp = 350

Vanilla almond cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
2 tsp vanilla bean paste
1 tsp almond extract

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix in the water, oil, vinegar, vanilla bean paste, and almond extract until everything is combined. Pour batter into 22-24 cupcakes and bake at 350 deg for about 25 minutes.

Caramel frosting:
1/4 cup sugar*
2 Tbs water*
1/4 cup heavy cream*
1 tsp vanilla*
1/2 cup butter, salted
3 cups powdered sugar
2-3 Tbs chocolate caramel liquor

In a small saucepan, combine the sugar and water. Heat until the sugar turns amber in color, but be careful not to burn the sugar. Very slowly add the heavy cream and vanilla -- be careful as the caramel will splatter when the cream is added. Let the mixture cool. In a large mixing bowl, combine powdered sugar, butter, and caramel. Slowly add in the caramel liquor and beat until the desired consistency is reached.

*Next time I make this frosting, I will double the amount of caramel and omit the liquor to have a stronger caramel flavor.