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).

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.

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.

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.

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.

Chocolate honey and peanut cupcakes with honey frosting

Original recipe from Love and Olive Oil
Oven temp = 325

Chocolate honey and peanut cupcakes:
1 1/2 cup milk
2/3 cup canola oil
2/3 cup sugar
2/3 cup honey
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/2teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted peanuts, finely ground (I used salted)

Combine sugar, flour, cocoa powder, baking soda, baking powder, salt and peanuts in a mixing bowl. Slowly add in milk, mixing during addition. Then mix in the oil and honey. Fill 24 cupcake liners and bake at 325 deg for 25-28 minutes, until a toothpick comes out clean.

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

Whisk together egg whites, sugar, and honey in the top of a double boiler until the mixture is hot and the sugar is dissolved - about 7-10 minutes. Move the egg white mixture to a stand mixer bowl and continue to whisk until cooled. Slowly add the butter, 1 Tbs at a time, mixing well between each addition. Pipe or spread the icing onto the cooled cupcakes.

Pumpkin spiced chocolate chip cupcakes with chocolate-vanilla swirl frosting

Oven temp = 350

Pumpkin spiced chocolate chip cupcakes:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup pumpkin mush
1/2 cup sour cream
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla bean paste
12 oz semi-sweet chocolate chips

Cream butter and sugar. Add eggs one at a time, mixing well between additions. Mix in cinnamon, ginger, allspice, cloves, nutmeg, and vanilla bean paste. Add pumpkin mush and sour cream. Add flour and baking soda and mix until just combined. Mix in chocolate chips. Fill 24 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.

Vanilla bean frosting:
2 cups powdered sugar
1 1/2 Tbs butter
1 tsp vanilla bean paste
2-3 Tbs milk

Mix powdered sugar, butter, and vanilla bean paste. Slowly add milk until frosting consistency is reached.

Chocolate frosting:
1 1/2 oz unsweetened chocolate
1 1/2 Tbs butter
2 cups powdered sugar
2-3 Tbs milk

Melt chocolate and butter. Mix into powdered sugar and slowly add milk until frosting consistency is reached.

To swirl the chocolate and vanilla frostings, fill the icing bag with chocolate frosting on one side and vanilla frosting on the other. It doesn't have to be terribly neat, but having approximately equal proportions of chocolate and vanilla frosting will lead to a better looking swirl.

Basic yellow cake with chocolate frosting

Original recipe from darkREDcrema
Oven temp = 350

Yellow cake:
4 large eggs, room temperature
1/4 cup whole milk, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/4 cups sifted (6 3/4 ounces) plain cake flour*
1 1/2 cups (10 1/2 ounces) sugar
2 teaspoons aluminum free baking powder
3/4 teaspoon sea salt or kosher salt
1/2 pound (2 sticks) unsalted organic butter, softened, each stick cut into 8 pieces

Combine the dry ingredients - flour, sugar, baking powder, and salt - in a mixing bowl. Add in butter, one tablespoon at a time, until the butter/flour mixture resembles large pebbles. In another bowl, whisk the eggs, milk, sour cream, and vanilla together. Slowly add the wet ingredients into the dry ingredients and mix until just combined with no lumps. Pour into 2 greased 9inch round pans (could also make 24 cupcakes, or 1 9x13inch cake). Bake at 350 degrees for about 25-28 minutes, until a toothpick comes out clean.

*cake flour = 1 cup all purpose flour + 1 Tbs cornstarch

Best ever chocolate frosting: (recipe from Jenn Hardee)
3 oz unsweetened chocolate
3 Tbs butter
4 cups powdered sugar
7 Tbs milk

Melt chocolate and butter. Combine sugar with chocolate and butter mixture and slowly add in the milk, one tablespoon at a time, until the right consistency is reached. This frosting hardens quickly at cool temperatures, so frost quickly!

Chocolate Guinness cupcakes with Bailey's irish cream frosting

Original recipe from foodnetwork.com
Oven temp = 350

Chocolate Guinness cupcakes:
3/4 cup unsweetened cocoa powder
2 cups sugar
2 cups flour
1 tsp baking soda
1 bottle (12oz) stout beer - Guinness
1/2 cup (1 stick) butter, melted
1 tsp vanilla extract
3 eggs
3/4 cup sour cream

Mix together all the dry ingredients - cocoa powder, sugar, flour, and baking soda.

In another bowl combine beer, butter, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. Then add the dry ingredients, slowly, mixing until combined with no lumps.

This recipe makes 24 full cupcakes or 2 9inch round pans (probably also one 9x13inch cake). Bake at 350deg until a toothpick comes out clean. For cupcakes this is about 25ish minutes.

Bailey's Irish cream frosting:
4 cups powdered sugar
1/4 cup butter (1/2 stick)
7 Tbs Bailey's Irish Cream (more for a thinner frosting, less for a thicker frosting)

Combine sugar and butter and slowly mix in the Bailey's until frosting consistency is reached.

Chocolate cupcakes with crystallized ginger

Frosting recipe from epicurious.com
Oven temp = 350

These cupcakes were inspired by the several bars of dark chocolate with crystallized ginger that a few of my friends gave me in an attempt to cheer me up.

Chocolate ginger cupcakes:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 Tbs apple cider vinegar
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp ground cloves
3/4 cup chopped crystallized ginger (could add more....)

Combine all ingredients and mix well. Fill 18 cupcake cups 2/3 full. Bake 27 minutes at 350 until cupcakes spring back when lightly touched.

Ginger cream cheese frosting:
1 8oz package cream cheese
6 Tbs butter
3 cups powdered sugar
~5 Tbs ginger liquor
3-4 tbs grated fresh ginger

Cream cheese, butter, sugar, and ginger. Slowly add ginger liquor until frosting consistency is reached.

The best cupcakes ever - Chocolate cupcakes with cheesecake filling and white chocolate cream cheese frosting

Cupcake recipe from epicurious.com
Makes 18-20 cupcakes
Oven temp = 350

Cheesecake filling:
1 (8oz) package cream cheese
1 egg
1/3 cup sugar
1 cup mini chocolate chips

Cream sugar and cream cheese, then add egg. Add chocolate chips and combine. Bake in a greased mini muffin tin for 15 minutes at 350 until cheesecakes are almost set but still soft in the middle.

Cupcakes:
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1/3 cup vegetable oil
1 Tbs apple cider vinegar
1 tsp vanilla extract

Combine all ingredients and mix well. Grease 18 cupcake cups. Place 1 Tbs cupcake batter in the bottom of each cup, place cheesecake on top of batter and pour more batter over the cheesecake. Bake 27 minutes at 350 until cupcakes spring back when lightly touched.

White chocolate cream cheese frosting:
6 oz white chocolate chips, melted
1 (8 oz) package cream cheese
2 cups powdered sugar
4-5 Tbs milk

Cream cream cheese and powdered sugar. Add melted chocolate and combine. Slowly add milk until the frosting reaches the right consistency. Can add more milk or powdered sugar to adjust the consistency of the frosting.

Garnish cupcakes with mini chocolate chips or melted chocolate drizzle.