Mocha Cupcakes with Espresso Buttercream Frosting

Ok, I admit it, I'm on a cupcake binge... I made these and the chai ones tonight to bring to share at work :)

I still stand by my frosting statement, you really can half the recipe.

Also, don't be scared off by the long recipe- they are really easy to pull off :) yum!!!


There is quite a story behind this cupcake recipe. Basically, it starts and ends with me making these cupcakes for a group of people that were not my family or immediate friends. Basically, it was my first cupcake "order." A friend of mine pretty much volunteered me to make something chocolate for a chocolate buffet fundraiser she was coordinating at the Christian school I used to teach at (in my pre-motherhood days!). I had been eyeing this particular cupcake recipe on the internet and her suggestion was the perfect opportunity to make them. I left immediately on the hunt for the elusive espresso powder, or instant espresso as it is sometimes called. I found it at Fresh Market, only to have a Facebook friend tell me it is in the ethnic aisle at my local Meijer. Good to know!

Not only are these delicious, but I made them mini, which increased their adorable-ness ten times. :) (CONTINUE READING AFTER THE JUMP)
The buttercream alone is worth a couple of spoonfuls directly into your mouth. (The recipe is written for standard-sized cupcakes, but it is easily adapted to miniature. It is also easily doubled, which is what I did.)


These cupcakes also gave me the opportunity shop at a new store (at least, new to me!)--a store that is heaven for bakers and candy-makers! Cute mini cupcake liners? Yes, please. A pastry bag with ties, and tips for frosting? Of course, thanks. I joked to my friend that my husband would be thrilled that I now claimed yet another hobby. (I won him over with the chocolate, don't worry!)



Mocha Cupcakes with Espresso Buttercream Frosting
Source: Brown-Eyed Baker
should yield about 12 cupcakes

Cupcakes:
1-1/3 all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup whole milk
½ cup strong brewed coffee
1½ teaspoons espresso powder
1 teaspoon vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
½ cup granulated sugar
½ cup light brown sugar
1 egg, at room temperature

Directions:
Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.

Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.

Whisk together the flour, cocoa powder, baking powder, baking soda and salt.

Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.

Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.


Espresso Buttercream Frosting
Makes enough to frost 12 cupcakes

1 cup (2 sticks) unsalted butter, at room temperature
2½ cups powdered sugar
1½ teaspoons vanilla extract
1½ teaspoons espresso powder

Directions:
Mix the espresso powder into the vanilla until dissolved; set aside.

Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. Fill pastry bag with frosting and pipe over cooled cupcakes.

Vanilla Cupcakes with Salted Caramel Frosting

This is my idea of heaven in a cupcake :) the salty-sweet of the frosting is to die for!

Vanilla Bean Cupcakes with Salted Caramel Frosting

Source: The Parsley Thief

Cupcakes:
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 1/2 cups sugar
seeds from 1 vanilla bean
2 large egg whites
2 large eggs
3/4 cup whole milk

Directions:
Preheat the oven to 350 degrees. Line 2 muffin pans with paper cups.

Whisk the flour, baking powder & salt in a bowl. Set aside. Beat the butter in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Add the sugar & vanilla seeds, beat until combined. Add the egg whites & then the whole eggs, one at a time, beating after each addition. Scrape down the bowl, as needed. Add the milk & beat to combine. Turn the mixer down to low & slowly add the flour mixture. Beat until just incorporated.

Pour the batter into the paper liners, until 1/2 full. Bake for about 18 minutes, rotating the pans halfway through the cooking time, until a toothpick inserted in the center comes out clean.

Let the cupcakes cool on a wire rack completely before frosting.

Frosting:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream or whole milk
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, softened
1/2 teaspoon kosher salt
1 cup powdered sugar

Directions for the frosting:

Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! If your sugar seizes up on you, don't worry, it's not ruined. Place the pan back over a medium-low burner and stir constantly until sugar is melted again and thoroughly combined. Set aside until cool to the touch.

Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy, about 2 minutes. Transfer the frosting to an airtight container & chill for at least 45 minutes before using.

Note: The frosting can be made ahead of time & stored in an airtight container for up to 7 days. Let the frosting come to room temperature before using.

Vanilla Chai Muffins

These are SO yummy! Not too sickeningly sweet- and the buttercream is awesome. Like a big glass of your favorite chai tea :)

You can easily half the buttercream- especially if you're not a big frosting person. I think half is still plenty even if you are!

Vanilla Chai Cupcakes with Cinnamon Buttercream Frosting

Adapted from Gimme Some Oven

Chai Spice Mix
1 1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Cupcake Batter

1/2 cup (1 stick) butter
1 cup sugar
2 tsp. vanilla bean paste (or pure vanilla extract)
2 eggs
2 tsp. chai spice mix
1 1/4 cups plain flour, sifted
1/2 cup buttermilk
1/2 tsp. baking soda
1/2 tsp. apple cider vinegar

Buttercream
1 cup (2 sticks) butter, softened to room temperature
1 tsp. vanilla bean paste (or pure vanilla extract)
2 cups powdered sugar
remainder of the chai spice mix
1 Tbsp. cold milk, if needed to thin out the buttercream

Directions:
Preheat oven to 325 degrees. Prepare a cupcake pan with liners. This made about 16-18 cupcakes for me.

In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.

Cream together the butter and sugar. Add the vanilla bean paste and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.

Spoon into prepared cupcake tins until 3/4 full and bake 17-20 minutes or until a toothpick comes out clean.

Buttercream Directions:
In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla bean paste and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Pipe onto cooled cupcakes with your favorite frosting tip (I used the closed star tip).

Pumpkin Spice Muffins

This is a recipe I got from my sister, Susan, or as I like to call "Betty Crocker 2.0". She is always making recipes a little healthier and trying new things. These were delicious! She says they freeze well too. I made a batch for Jeremy and his buddies for their hunting trip and everybody texted me how awesome they are. I made a second batch for myself and have been eating them for breakfast all week. Whenever I make quick breads, I am generous with the spices.

Pumpkin Spice Muffins
makes 12

3/4 c. all-purpose flour
1/2 c. whole wheat flour
1/2 c. oat bran
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. canned pure pumpkin (not pumpkin pie filling)
1/2 c. plain, low-fat yogurt
1/2 c. pure maple syrup or honey
1/4 c. butter, melted (or unsweetened applesauce)
1 egg
1 tsp. vanilla
1 c. finely grated carrots
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts (optional)

Preheat oven to 375*. Spray a 12-cup muffin tin with cooking spray and set aside.

In a medium bowl, combine flours, oat bran, spices, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together pumpkin, yogurt, syrup, butter, egg, and vanilla. Stir in carrots. Add dry ingredients and stir just until moistened. Fold in chocolate chips and nuts. Batter will be thick.

Divide batter evenly among 12 muffin cups. Bake for 20-22 minutes, or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

per muffin: 160 cal., 5.8 g fat, 27 g. carb.

Buffalo Chicken Egg Rolls

I tried this recipe tonight and it was super delicious. I would call it a must if you like buffalo wings, but hate the bones. Very filling. I have quite a few egg roll wrappers left over so might try out some other ingredients for stuffing. This is one of those recipes that makes me want to try a lot of different variations. Found here. I will use much less cream cheese the next time I make these. The website doesn't have an actual recipe printed, so I made one below. I've also tried this girl's Chipotle burrito bowl and it was tasty.


Buffalo Chicken Egg Rolls

1 small tub ranch cream cheese
cooked shredded chicken breast
buffalo sauce
egg roll wrappers

Prepare a rimmed baking sheet by lining with aluminum foil and spraying liberally with non-stick spray. Mix up the shredded chicken and enough buffalo sauce to make it saucy to your liking. Preheat oven to 425*.

Place one egg roll wrapper (ERW) on a flat surface and wet down all sides with water. Add about 1 tsp. of cream cheese in a line on the bottom 1/3 of the ERW. Add the buffalo chicken and wrap according to package directions (directions were on the back of the package I purchased. You may notice one side of the ERW has more powder than the other. I suggest having the most powdered side to the inside of the roll). Place the rolls on the baking sheet. Spray the tops with non-stick spray.

Bake for a 20-22 minutes, flipping halfway through.

Enjoy with a side or ranch or blue cheese and celery stick. May I also suggest the Crosscut beer from Lift Bridge. My current fall favorite.

Herb Crusted Roast Beef with Horseradish Cream

Well hello there old blog! Summer has been crazy and not my cooking has gone on in our kitchen. More dust lines the shelves than food! I found this recipe on Food Network, and made a few tweaks to it. It was GREAT! The original recipe calls for all fresh herb, and much more of them (2 cups fresh parsley...) but I didn't have any fresh herbs on hand, so just used dried!

1 3 lb boneless roast
salt and pepper
1/2 c plus 2 T oil
3 T powdered garlic, plus 3 cloves pressed
4 T dried parsley
2 T dried thyme
2 T dried oregano
2 T dried rosemary
2 T mustard powder

Horseradish Sauce
1/2 c sour cream (I used top the tater... it was really tasty!)
2 T horseradish
1 T lemon juice
(mix all together and serve)

For the roast...

Preheat oven to 350 degrees

Salt and pepper roast, brown with 2 T oil on all sides until caramelized. Remove from pan, place on rack on cookie sheet. Mix all dried ingredients with enough of the 1/2 c oil to make a paste. Spread over all sides of roast. Insert meat thermometer and cook medium rare to 125 degrees (if you have an electric one it's really easy... I just set it so the timer went off when it hit 125). I was waiting for Adam to get up, so let mine go to 15o degrees and it was done and still moist. It took a little less than 2 hours... much quicker than I thought it would!

Slice and serve with horseradish sauce!

Sunday roast any night of the week!

Ooey-Gooey Peanut Butter-Chocolate Brownies

I made these last weekend as a treat for our stay at a friend's lake cabin. These were DELICIOUS! Seriously, make them today. Believe it or not... this recipe is from Cooking Light magazine! I was making them in a hurry and accidentally added 1/2 cup butter instead of 1/4 cup, but they were still good. :) I was also very generous with the PB chips.

Ooey-Gooey Peanut Butter-Chocolate Brownies

3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels

Preheat oven to 350*. Combine 1/4 cup condensed milk, butter, milk, cake mix, and egg white in a bowl (batter will be very stiff). Coat bottom of a 13x9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350* for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350* for 30 minutes. Cool completely in pan on a wire rack.

Enjoy!