Wednesday, November 6, 2013

Pumpkin Cheesecake Cupcakes

If you couldn't really tell, I'm in a pumpkin mood. I used to be pretty anti-pumpkin (I still kind of am), but added with cake mixes, now I'm warming up to it. And I've got 2 more pumpkin cupcake recipes to make, so hopefully I'll be fully converted. We'll just have to see!
These cupcakes took 2 tries to get right. The 1st was for a friend's Halloween party; everyone liked them, but my mother (whose judgment I trust, along with my husband) said she couldn't taste the cheesecake filling. So it was back to the drawing board. When I made it the 2nd time around, they turned out much better, & the flavors were much more present. So now with the recipe perfected, it's ready for you to try! :)

Ghost army!

White Cupcakes:
  • 1 1/2 cup flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 cup dry milk powder
  • 1/3 cup oil
  • 2 egg whites
  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1/2 cup milk
Pumpkin Cheesecake Filling:
  • 4 oz. cream cheese, softened
  • 1/4 cup pumpkin puree
  • 1/4 cup powder sugar
  • 2 Tbsp. sugar
  • 1 tsp. caramel extract (optional)
  • 1 tsp. vanilla extract
  • 1 egg white
  • 1/4 cup mini chocolate chips
Cinnamon Buttercream:
  • 1/2 cup butter, softened
  • 1/4 cup Cool Whip
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 cups powder sugar
Preheat oven to 350 degrees.
In a medium bowl, combine dry ingredients with a whisk; set aside.
In the bowl of a stand mixer, beat oil, egg whites, sour cream and vanilla extract for 2 minutes. Add flour mixture on low speed, alternating with milk. Mix until just combined. Fill liners 1/2 full; set aside.
In a medium bowl, or stand mixer bowl, beat all ingredients except chips until combined and fluffy. Stir in chocolate chips with a rubber spatula.
Add 1 heaping tablespoon of filling to each cupcake. Bake for 18-22 minutes; cool completely on wire racks.
In the bowl of a stand mixer, beat butter, Cool Whip and vanilla extract until light and fluffy. Add cinnamon and mix until combined. Add powder sugar on low speed, 1 cup at a time, until desired consistency is reached. Pipe onto cupcakes and enjoy!
**Ghost option: right after piping your cupcake, stick 2 mini chocolate chips and 1 regular-sized chocolate chip into place. Now you have a funny ghost to show off! (Note: I am not clever enough to come up with this on my own...thank you, Pinterest!)

Tuesday, November 5, 2013

Sweet Surprise Cupcakes

November is now upon us, & I've been slacking in updates. I have one more semi-Halloween themed cupcake for y'all. They're just super good & super enjoyable to eat! I know I did; I can only eat 1 in one sitting, though...sometimes my sweet tooth tells me when enough is enough.

 So what is the sweet surprise inside, you ask? It's a cookie dough ball with M&M's instead of chocolate chips. Pair that with peanut butter'll be singing a sweet song all day, guaranteed.


Chocolate Cupcakes:
  • 1 1/4 cup flour
  • 1/2 cup cocoa powder
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/4 cup buttermilk
  • 1/4 cup sour cream

Candy Cookie Dough Filling:
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 2 Tbsp. sugar
  • 1 tsp. vanilla extract
  • about 1/4 cup milk
  • 1 cup flour
  • 1/2 cup mini M&M's
Peanut Butter Frosting:
  • 1/4 cup butter, softened
  • 1/2 cup peanut butter
  • 2 Tbsp. Cool Whip
  • 1 tsp. vanilla extract
  • 2-3 cups powder sugar
Preheat oven to 350 degrees.
In a small bowl, whisk together buttermilk and sour cream.
In a medium bowl, whisk together flour, cocoa powder, baking powder and soda; set aside.
In the bowl of a stand mixer, beat butter and sugar for 2 minutes. Add eggs, one at a time. Add vanilla extract. Stir in flour, alternating with buttermilk mixture. If cake mix is too thick, add a little milk to thin it out.
Fill liners 2/3 full; bake for 16-20 minutes. Cool completely on wire racks. When cooled, cut a small cone out of the middle, discarding the cake.
Cookie Dough:
In a medium bowl, or a stand mixer bowl, beat butter and sugars until fluffy. Add vanilla extract. Mix in flour on low speed, adding the milk in small increments. When dough is soft & formed, stir in M&M's with a rubber spatula. Form into 1 Tablespoon-sized balls, then press into each cupcakes.

In the bowl of a stand mixer, beat butter, peanut butter, Cool Whip and vanilla extract for 2 minutes. Add powder sugar, one cup at a time, on low speed, mixing until desired consistency is reached. Pipe onto cupcakes, and top with chocolate shavings, if desired. Enjoy!