I needed to bring cupcakes to work recently for a co-worker who was transferring to another location. He had mentioned that he loves anything lemony, so I decided to make these lemon cupcakes for his last day of work. I thought, what a perfect season to use the abundance of citrus fruits this winter. I really love the basic white cake that I use from Dorie, and decided to use that recipe for the base of this lemon cupcakes. I basically added tons of lemon zest to boost up the lemon flavor for the cupcakes, and I love that I can see the flecks of lemon zest in the finished products. Another co-worker suggested that I top them with vanilla frosting, so that’s what I did. But if you want extra lemon, you can definitely make lemon or cream cheese frosting as a variation. My co-workers told me that by far, this was their fave cupcake! Mine too! 
Ingredients
For the cake:
2 ¼ cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 ¼ cups whole milk or buttermilk
4 large egg whites
1 ½ cups sugar
3 tbsp. grated lemon zest
1 stick (8 tbsp.) unsalted butter, at room temperature
½ tsp. lemon extract
For finishing:
1 recipe of fluffy vanilla frosting
Directions (for layered cakes)
Center a rack in the oven and preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottom of each pan with a round of buttered parchment paper. Dust both pans with flour, shaking out the excess. Set aside.
Sift together the flour, baking powder and salt. In a medium bowl, whisk together the milk and egg whites. In the bowl of an electric mixer, combine the sugar and lemon zest. Mix them with your fingers until the sugar is moist and fragrant. Add the butter to the sugar mixture and beat on medium speed for 3 minutes, until light and fluffy. Beat in the lemon extract.
Add one third of the flour mixture, continuing to beat on medium speed. Beat in half of the egg mixture, then half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two prepared cake pans and smooth tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well-risen and springy to the touch – a thin knife inserted in the centers should come out clean.
Transfer the cakes to cooling racks and cool for about 5 minutes. Run a knife around the sides of the cakes, invert the cake pans to remove the cake, peel off the parchment paper, and invert once more so cakes are right side up on the cooling rack. Cool to room temperature.
Using a sharp, serrated knife and a gentle sawing motion, slice each layer horizontally in half. Place one layer on a cardboard cake round or a cake plate, cut side up. Spread one third of the preserves on top. Cover the jam evenly with about 1/3 of the white chocolate whipped cream. Top evenly with fresh berries. Top with another cake layer, and again layer with jam, whipped cream and berries. Repeat once more with a third cake layer. Place the last layer of the cake cut side down on top of the cake. Use the whipped cream frosting to frost the top and sides of the cake. Top with fresh berries.
Because of the whipped cream, this cake should be stored in the refrigerator. Remove from refrigerator and allow to sit at room temperature at least 30 minutes before serving.
Yield: 18
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Pumpkin is an all-year long staple at our house. Not only that it is delicious and nutritious, it is also versatile. We love them in pancakes, waffles, cupcakes, and even mac ‘n cheese! I really can’t help that I have cans of them lining up inside my pantry. I opened a large can of pumpkin the other night so I could make these pancakes for my daughter’s breakfast, since she was on pancake mood, and I wanted a quick recipe that I could put together easily without an extra trip to the grocery store. Red suggested this pumpkin bar. Since it is an oil-based bar, it is almost like a cake, or a very moist quick bread. Definitely not denser like what you’d expect on a typical “bar” by any mean (as you can see from the picture).
I was a little cautious at first when I shared some of these with my co-workers and friends. I figured that I was the only person who loves pumpkin all year. I was wrong! Everyone enjoyed and raved about them. These bars were delicious on its own without the icing, but if you want extra “ooomph”, definitely add the icing. The icing recipe below makes it to a nice spreading consistency. But you can also thin it out even more and drizzle them on top of the bar. Looks like I’d be making this again soon.
Ingredients
Bars
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Adapted from Paula Deen via Food Network
Yield: 24 bars
I’m not the type of baker/cook who always gets the newest kitchen gadget. I buy the most practical utensils for my kitchen. I also wouldn’t normally just go out and buy something like this Madeleine pan that can only be used for making Madeleine, although had I known how easy (but delicious and impressive) this dessert would be – I would have gone out and gotten the pan myself. But that is why you have a best friend. A best girlfriend who just thinks that you should own one since she knows that you’d love getting a surprise gift like this one. So, she went out and got you one!
I was about eight months pregnant at that time, and at that time, Mollie came to visit me and got me this beautiful little pan. I kept on wanting to finally take advantage of this – and I seem to always forget the one ingredient that you shouldn’t miss: a lemon! When I finally had a basket full of lemons, this was the first thing that I knew that I had to finally make. Light and fluffy like little sponge cakes, with a tiny bit of crust on the outside… they were divine. I added an extra teaspoonful of grated lemon zest, and I loved the extra lemony punch.
These little cakes weren’t extremely sweet, so perfect for breakfast but sweet enough to make breakfast feel extra special. Also, sophisticated enough for dinner. Since this recipe allows the batter to be prepared overnight, placed in the pan, and refrigerated, I decided to serve these for breakfast. What a perfect companion for a tall glass of hot tea. We all loved these madeleines (including my daughter who was holding on to hers pretty tightly) and I really wished that I would have tried this sooner. And I wish that Mollie was living closer to me so she could share this with me.
Ingredients
2/3 c all purpose flour
3/4 tsp. double-acting baking powder
A pinch of salt
2 large eggs, at room temperature
1/2 c. sugar
Grated zest of 2 lemon
2 tsp. pure vanilla extract
3/4 stick (6 tbsp) unsalted butter, melted and cooled
Directions
Sift together the flour, baking powder, and salt. In a mixer with a whisk attachment, beat the eggs and sugar together at medium-high speed until they thicken and lighten in color, about 2-3 minutes.
Beat in vanilla. With a large rubber spatula, gently fold in the dry ingredients, followed by the melted butter. Cover the batter with plastic wrap, pressing it against the surface to create an airtight seal. Chill for at least 3 hours.
Preheat the oven to 400 degrees. If your madeleine pan is not nonstick, generously butter it and dust with flour. Set the pan on a baking sheet for easy transportability. Spoon the batter into the molds, filling them almost to the top. Don’t worry about smoothing the batter. It will even out as it bakes.
In the center rack of the oven, bake large madeleines for 11-13 minutes, and small ones for 8-10 minutes, or until they are puffed and golden and spring back when touched.
Remove the cookies by either rapping the pan against the counter or gently running a butter knife around the edges of the cookies. Cool on a cooling rack.
*Note-do not overfill the pans, a little batter goes a long way. The cookies will rise while baking. The recipe yielded 24 cookies for me. Also, my madeleines were done baking at 8 minutes, so make sure you check them.*
First week back at work after any times off guarantees to be a drag no matter what. I started the week kind of slow, and I think I’m coming down with something, probably a cold. I have been relying on my freezer (full of goodies!) to get through this past week. I also found a log of this cookie dough in the freezer (to my excitement), that I just realized that I haven’t posted! I made this back in December when I was looking for a new cookie recipe and stumbled upon this one. This cookie was crispy and not too sweet, makes a ton, and can be made ahead and frozen (ideal for holidays!). The dough needs to thaw for a little bit before before slicing and rolling onto the chopped nuts. Some other ideas that I thought would be good, if you have extra time and wants to add extra oomph to these cookies would be to dip them in melted chocolate. These cookies actually remind me of these shortbread cookies, but crispier and nuttier. This cookie is great with a cup of steaming hot tea (which I have been drinking all week), and maybe black coffee. I hope everyone is having an awesome weekend!
Ingredients
4 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 cups (4 sticks) unsalted butter, softened
6 ounces cream cheese (not whipped), room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves (1 1/2 cups toasted and coarsely chopped and 1 cup finely chopped)
Directions
Whisk together flour and salt in a large bowl; set aside. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined (do not overmix). Mix in toasted walnuts.
Transfer dough to a work surface. Divide in half; shape each half into an 8 1/2-inch long log about 2 inches in diameter. Wrap each log in parchment paper; freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350 degrees with racks in upper and lower thirds. Unwrap 1 log, and roll in 1/2 cup chopped walnuts, coating completely. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 20 minutes. Let cool on sheets on wire racks. Repeat with remaining log and remaining 1/2 cup chopped walnuts.
Adapted from Martha Stewart Cookies
I thought that it’s only appropriate that I post a gingerbread recipe this month, since Christmas is only several days away. I made these Gingerbread cupcakes a couple of years ago and remember how delicious the flavors were, although I thought that the texture was a bit too dense as cupcakes. I was in the middle of the first trimester of my pregnancy with my daughter at that time, and I remember not loving food in general as much I normally do (even ice cream!). I decided to try this recipe again this year to make sure that my taste buds weren’t comprised. I came to the same result and opinion: wonderful flavor and dense texture, so we ended up enjoying them as muffins (worked for us!). I had about six cupcake leftovers and decided to turn them into these yummy truffles. They’re basically just cake balls, dipped in chocolate. 
This truffle “recipe” is very versatile, you can use this as a base of any cake truffles combination. If your cupcakes have denser texture, you may need more cream cheese. The flavor combo here is really endless, so you can’t go wrong. One of my favorites is this Red Velvet Cake Truffles. I have also used leftover frosting as the binder instead of cream cheese when I didn’t have any cream cheese at the house, and it’s like eating a bite-sized cake without having to worry about a plate, fork or napkin On a final note, if you are patient, they are also awesome treat to have in the freezer. So you can stash a few extra for those long days that you need a little treat for yourself.
Truffles Ingredients
6 cupcakes, recipe below
8 oz cream cheese, room temperature
12-oz melting chocolate (I used white chocolate)
Truffles Directions
Mix all of the crumbled cake and cream cheese frosting together. Form them into a 1/2-inch diameter balls. Refrigerate for approximately 10 minutes.
In the meanwhile, melt chocolate either in microwave (at 50% power), or over double broiler.
Dip cake balls into melted chocolate. Let set for a few minutes and store them in airtight container in the refrigerator.
Yield: approximately 2 dozens
Cake Ingredients
2 teaspoons baking soda
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, room temperature
2/3 cup packed dark-brown sugar
1 cup unsulphered molasses
2 large eggs, room temperature, lightly beaten
Cake Directions
Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.
Yield: 18 cupcakes
Adapted from Martha Stewart Cupcake
I think everyone can use a quick dessert (that can still impress) on their repertoire! If you don’t have one, I present you these freaking amazing 4-ingredients Nutella brownies. First of all, who doesn’t love Nutella? (Of course, NONE of my co-workers have heard of Nutella before, so maybe I should rephrase this. What’s funnier, they all said, “Well, we’re guys, so we don’t know what that is.” Yea right, like they think they can get away with that excuse. But moving on…). So let’s try this again, who doesn’t love chocolate hazelnut spread turned into little bite-sized brownies? I was a little bit skeptical when I saw these, are these too good to be true? I have heard of those cake recipes that can be made in the microwave, and I have never tried those. But I just had to try these. I started the holiday season vowing that I’d bake at least five different dessert recipes, and NOT all cookies. But I have to shamefacedly admit that time escaped a little bit too quick. So I really wanted to try this easy recipe that would impress, and I think I found them. They were chocolaty, and slightly goes in the center from the Nutella, and bite-sized! They are great for get-together or parties since they’re portable. I didn’t have any hazelnut or peanuts, so I skipped those. And they were still fantastic.
Our bake-along group has brownies on the theme. I didn’t even know that December is the month of brownies Check out what other delicious brownies are baked by my fellow bloggers. Thanks Nicole for hosting this month’s event!
Ingredients
1/2 cup Nutella spread
1 large egg
5 tablespoons all=purpose flour
1/2 cup chopped hazelnuts
Directions
Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.
Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.
Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.
Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.
Yield: 12 mini brownies
Notes
Switch-Ins: In place of the hazelnuts, switch in one of the following:
* ground cinnamon, 1/4 teaspoon (add with the flour)
* peanuts, chopped, 1/4 cup
Adapted from Desserts 4 Today: Flavorful Desserts with Just Four Ingredient, as seen on Savory Sweet Life
Every Christmas, I have tried to include some sort of food gifts to my family and friends. While I do love spending time in the kitchen and sharing my baked goods, I don’t get to share them enough with family and friends especially if they live far away from me. And I truly think that food gifts, made in a homemade kitchen, is the most special gift of all. Recently, I got the opportunity to send some Christmas goodies to a friend and co-worker, and I wanted something that traveled well, delicious, and somewhat kid-friendly. While I had wanted these to be a surprise, I had to ask her whether her beautiful daughters were free from peanut allergic, and thankfully they were! I thought that they would love these peanut butter fudge. They’re rich, silky, buttery, and for my husband, actually nostalgic. They tasted like special treats, something that are so rich and decadent that should only show up in holiday tins, and be enjoyed during the holiday season. She and her family loved them, and were so happy to receive these (and this Best Ever Hot Cocoa Mix and I was a happy camper to have shared these with them.
Ingredients
1¼ cups (10 ounces) unsalted butter
1¼ cups smooth peanut butter
Pinch of salt
1½ teaspoons vanilla extract
4½ cups powdered sugar, sifted
Directions
Butter an 8-inch non-stick baking dish (or alternatively, line with buttered parchment paper) and set aside.
In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.
Add salt and extract, then stir in the powdered sugar until smooth and no lumps remain.
Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour. Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container, or you can store them in the refrigerator (but thaw before serving).
Yield: 64 pieces (~1-1/2 lbs)
Adapted from Joy of Cooking as seen on Brown Eyed Baker
I don’t have dessert on a regular basis. Sometimes, I’d have a craving for something sweet, then I’d go grab myself a big bowl of homemade ice-cream. Strangely enough, I recently had a craving for a big fat slice of red velvet cake. I don’t know if it was the red coloring that made me think of Christmas, or the creamy cream cheese frosting, or these cold winter days that made me yearn for some extra treat! Obviously, one whole cake isn’t a very practical treat for a household of four (2 adults, one teeny person, and a St. Bernard), I thought that cupcakes would be easier to enjoy and share with friends as well (and yes, I did share with a couple of friends who were absolutely delighted by these little beauties). I went back to my favorite Red Velvet Cake recipe, only this time, I reduced the oil from 1-1/2 to 1-1/4 cup. I felt like it had a better balance, much less oily, while still moist. The cream cheese frosting was luscious, sweet, and sinful, just how your holiday dessert should be!
Ingredients
For the cake:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1 to 1-1/4 cups vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar
For the frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract
Directions
For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly in greased muffin pans.
Bake cupcakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 18-22 minutes (mine was perfect at 20 minutes). Let cupcakes cool 5 minutes, remove onto a cooling rack. Let cupcakes cool completely before frosting with cream cheese frosting or your other favorite frosting.
For the frosting: (Adapted from Smitten Kitchen, yield ~ 6 cups of frosting)
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Yield: 18 cupcakes
As seen on The Way the Cookie Crumbles From Apple a Day, who adapted it fromwww.saveur.com
As much as I prefer the warmer September and October, I love November because that’s when I start seeing cranberries at the grocery stores. Cranberries just make me think of the upcoming holiday season around the corner (Thanksgiving and then Christmas right after that!). They also remind me of the short work weeks ahead before the end of the year, where I’d get to just relax and enjoy some quality time at home (and do more baking!). This beautiful galette was bright, slightly tart from the cranberries and sweet from the diced apples and the sanding sugar on the crust. It is just an overall delicious dessert and super easy to put together. What I love even more is that the color is just absolutely gorgeous. It is hard not to impress anyone with this beautiful tart. Since I’m all about prepping things ahead of time, I appreciate that the dough can be prepared ahead of time (up to 2 months in advance). You store it in the freezer, and all you need to do is thaw it overnight in the fridge. You then roll the dough just a few hours before baking the galette. There’s no peeling of 5 lbs of apples, or anything like that – so it is really a great dessert to prepare if you don’t have a lot of time (or helpers!) but want something impressive on the dinner table. If you haven’t found a dessert to serve this Thanksgiving, or wants something to add to your tradition, give this one a try.
Ingredients
Good for Almost Everything Pie Dough for a single crust (recipe below), chilled
3 tbsp ground nuts (walnuts, almonds, pecans or skinned hazelnuts)
3 tbsp dry bread crumbs (unseasoned, store bought)
2 cups cranberries, fresh or frozen (let thaw and pat dry)
1 medium apple, peeled, cored, and cut into 1/2 inch chunks
1/2 cup moist, plump dried cranberries (optional)
3/4 cup (packed) light brown sugar
1- 1/2-inch piece of fresh ginger, peeled and finely chopped
Grated zest of 1 lime
Juice of 1/2 lime
3 tbsp raspberry jam or jelly
Decorating (coarse) or granulated sugar, for dusting
Confectioners’ sugar, for dusting
Directions
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment (see below) or a silicone mat.
To make it easier to move the pie dough onto the baking sheet, roll it between sheets of parchment (in which case, you can use one of the rolling sheets to line the baking sheet) or wax paper or plastic wrap. Alternatively, work on a well-floured surface, taking care to keep the dough moving by turning it and flouring the surface often.
Roll the dough into a large 1/8-inch circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Transfer the dough to the baking sheet and keep it covered in the refrigerator while you make the filling.
Mix together the nuts and bread crumbs.
Toss together the remaining ingredients (except the decorating and confectioners’ sugars for dusting) in a bowl, stirring just to mix.
Good for Everything Pie Crust
Ingredients
1 -1/2 c. all purpose flour
2 Tbs. sugar
3/4 tsp. salt
1 1/4 stick (10 Tbs.) very cold (frozen is fine) unsalted butter, cut into tablespoon-sized pieces
2 1/2 Tbs. very cold (frozen is even better) vegetable shortening, cut into 2 pieces
about 1/4 c. ice water
Directions
Put the flour, sugar and salt into a food processor fitted with a metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley.
Pulsing the machine one and off, gradually add about 3 Tbs. of water. Add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened to form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scape the dough out of the work bowl onto a work surface.
Shape dough into a ball and then flatten into a disk and wrap in plastic. Refrigerate the dough for at least one hour before rolling. (If your ingredients were very cold and you worked quickly, you might be able to roll the dough immediately: the dough should be as cold as if it had just come out of the fridge.)
Remove the crust from the refrigerator. Using a cake pan or pot lid as a template and the tip of a blunt kitchen knife as a marker, gently trace a 9-inch circle in center of the dough–this is the area for the filling. Sprinkle the center circle with the nut and crumb mixture and top with the filling. Now gently lift the unfilled border of dough up and onto the filling: as you lift the dough and place it on the filing, it will pleat. Brush the dough very lightly with a little water, then sprinkle it with a teaspoon or two of decorating or granulated sugar.
Bake the galette for 35-40 minutes, or until the crust is brown, the cranberries have popped and the filling is bubbling. Place the baking sheet on a rack to cool for 10 minutes.
Very carefully slide a small baking sheet or a cake lifter under the galette and slip the galette onto a rack to cool. Serve the galette with it is just warm or when it has reached room temperature, lightly dusted with confectioners’ sugar.
Yield: 1 galette
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Every year, without fail, as soon as we hit the month of September, I always tell myself that I am going to make one of those monster cupcakes for Halloween. But yet, year after year, I just never got around to doing it. Not sure why. Those Halloween-themed cupcakes are so freaking cute; why wouldn’t I want to make them? This year, I even bought black food coloring, and told myself that I would make them. But nope. This year, I had an excuse to make treats around Halloween for several special people in my life and I ended up with these beautiful chocolate cupcakes frosted with gorgeous shiny dark chocolate frosting. I told myself that they look perfect on their own! I didn’t use my black food coloring. And those autumn-colored sprinkles, I had found them earlier this month at the grocery store, and I couldn’t help myself to put some on the top. I think they looked perfect.
Anyhow, this was my first time of making these Devil’s Food Cupcakes. They were dark, dense, and had just enough chocolaty flavor, not too much, not too light. But the frosting. Let me tell you about the frosting. It was the BEST chocolate frosting that I have ever made and eaten. It had the complexity of flavors from three different chocolates (see my note below on the recipe), and it piped beautifully. Make sure that the melted butter and chocolate come to room temperature or it won’t hold up to piping. I had to leave it in the refrigerator to harden a little bit, but it piped beautifully for me. If it gets too soft from the warmth of your hands, put it back in the refrigerator. Happy Halloween my dear readers!
Adapted from Martha Stewart Cupcakes
Ingredients
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1- 1/4 teaspoons coarse salt
1 -1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
Directions
Preheat oven to 350° F. Line standard muffin tins with paper liners, set aside.
Using a fine-mesh sieve, sift cocoa powder into a small bowl, add hot water and whisk until smooth.
Using a fine-mesh sieve, sift flour, baking soda, baking powder, and salt into a medium bowl.
In a saucepan, over medium-low heat, melt butter and sugar, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium low speed, beat until mixture is cooled, about 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool for 15 minutes; remove cupcakes from tins and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Yield: 30 standard-size cupcakes
Dark Chocolate Frosting
Ingredients
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled (I used 1/2 lb each of bittersweet, unsweetened, and milk chocolate)
Directions
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Yield: ~ 5 cups of frosting
