Chocolate-covered espresso bean cupcakes

Oven temp = 350

Chocolate-covered espresso bean 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 cup cold coffee
1/3 cup milk
1 Tbs Tia Maria (or Kaluha)
1 Tbs Godiva chocolate caramel liquor
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp instant espresso powder

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in coffee, milk, oil, vinegar, liquors, and espresso powder until everything is well combined. Pour into 22-24 cupcake papers and bake at 350 deg for about 25 minutes. Top cooled cupcakes with cream cheese frosting and decorate with chocolate-covered espresso beans.

S'mores cupcakes

Original recipe from Homemade by Holman
Oven temp = 350

Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 Tbs unsalted butter, melted
2 oz bittersweet chocolate chips
Marshmallows (you'll need about 100 mini marshmallows)

In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small glass to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes. Add approximately 4 marshmallows and 5 chocolate chipsto each tin.

Chocolate cupcakes:
2 cups plus 2 Tbs sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup water

Cream together sugar, oil, and vanilla. Add eggs, one at a time, mixing well between additions. Mix in the cocoa powder, baking powder, baking soda, and salt. Add 1 cup of flour and then the milk and mix. Add the remaining flour and the water and mix until just combined. Pour batter into prepared cupcake liners with crust and bake at 350 deg for 25 minutes or until a toothpick comes out clean. Top cupcakes with vanilla buttercream frosting or marshmallow frosting (7-minute frosting).

Pear and cardamom cupcakes

Original recipe adapted from My Feasts
Oven temp = 350

Pear and cardamom cupcakes:
1 cup brown sugar
1 1/3 cup vegetable oil
4 eggs
1 tsp ground ginger
2 tsp ground cardamom
3 cups flour
1 tsp baking powder
2 cup grated pears
1 cup walnuts - roughly chopped
1 tsp vanilla bean paste

In a large mixing bowl, cream vegetable oil and brown sugar. Add eggs one at a time, mixing well after each addition. Mix in ginger, cardamom, vanilla bean paste, and grated pears. Slowly add flour and baking powder, mixing until just combined. Mix in the walnuts. Fill 24 cupcake liners 2/3 full and bake at 350 for about 25 minutes. Top with cream cheese frosting.

Baklava cupcakes

Original recipe from Cate's World Kitchen
Oven temp = 350

Baklava cupcakes:
filling
1 cup chopped walnuts
2/3 cup sugar
3 tsp cinnamon
6 Tbs melted butter

cupcakes
3 cups flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
1/2 tsp salt
2 large egg
6 tbsp melted butter
2 1/4 cup buttermilk

honey

Combine filling ingredients in a small bowl and set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, mixing well between additions. Mix in baking powder, baking soda, salt, and 1 cup of flour, then 1 cup of buttermilk. Add another cup of flour and the remaining buttermilk and mix well. Add the last of the flour and mix until just combined. Pour batter into 24 cupcake liners about 1/3 full. Top with a spoonful of filling and more cupcake batter. Bake at 350 deg for about 20 minutes. While the cupcakes are still warm, drizzle honey over the tops.

Honey frosting:
2 large egg whites
3/8 cup sugar
4 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

In a small sauce pan, bring the sugar, honey, and butter to a boil until it reaches 230 deg. Meanwhile, beat the egg whites until soft peaks form. Slowly add in the hot sugar mixture, continuing to beat the frosting until cool. Pipe or spread the icing onto the cooled cupcakes.

Cookies 'n' cream cupcakes

original recipe from Annie's Eats
oven temp = 350

Cookies 'n' cream cupcakes:
24 Oreo cookies
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
8 Tbs unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped

Cream together sugar, butter, and vanilla. Add egg whites, one at a time and mixing well after each addition. Add baking powder, salt, and 1 cup of flour, then add half of the milk, and mix. Add another cup of flour and the rest of the milk and mix. Mix in the remaining flour. Gently mix in the chopped Oreos. Pour into 24 cupcake liners and bake at 350 for about 20 minutes.

Cream cheese frosting:
8 oz cream cheese
4 Tbs unsalted butter
2 tsp vanilla bean paste
4 cups confectioners’ sugar, sifted
2 Tbs heavy cream

Cream the cream cheese and butter in a large mixing bowl. Add the vanilla bean paste, sugar, and 1 Tbs cream. Mix, adding more cream as necessary, until the frosting is fluffy.