Chocolate Cupcakes with Ganache Filling and Vanilla Buttercream Icing

Ingredients: 

Ganache Filling
2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon powdered sugar

Chocolate Cupcakes
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Vanilla Buttercream Frosting
1/2 cup butter, softened
1/4 cup shortening
1 teaspoon vanilla extract
1/8 teaspoon salt
4 cups confectioners' sugar
2-4 tablespoons heavy cream


For the ganache filling, place chocolate, cream, and confectioners' sugar in a double boiler. Cook until chocolate has melted and combined with cream and sugar.

For the cupcakes, preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

Place chocolate and cocoa in a medium bowl and pour hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.

Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans for about 5 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in a large bowl beat butter and shortening until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar, 1 cup at a time, scraping down sides of bowl. Add 2 tablespoons of milk; beat at high speed until light and fluffy. Add additonal milk for desired spreading consistency.

Cadbury Creme Egg Surprise Cupcakes

These cupcakes are seriously the sweetest cupcakes you will ever eat... I was afraid to make these because I wasn't sure if the chocolate would for sure hold its shape inside but it worked out and was well worth it. For the icing I added a mix of vanilla and almond extract which gave it a nice contrast from the sweetness of the actual cupcake.

Ingredients:
2 1/2 cups cake flour
1 2/3 cups sugar
3/4 cup butter, softened
2/3 cup cocoa powder
1 package Jell-O instant pudding in Chocolate Fuge
1 1/4 cup water
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
24 Cadbury Eggs

For the Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
2-3 tablespoons milk


Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners. Set aside.

Combine flour, cocoa powder, chocolate fudge mix, baking powder, baking soda, and salt in a medium bowl. Set aside.

In a stand mixer, beat butter and sugar on medium speed till light and fluffy. Add eggs one at a time until combined. Add vanilla.

Slowly add flour mixture and water in 3 additions, beginning and ending with flour mixture.

Fill cupcake liners 1/4-1/3 full and place in a Cadbury Egg down inside batter. Top eggs with another 1-2 teaspoons batter.

Bake for 18-20 minutes (test for doneness by inserting a toothpick on the side of the cupcake, since the Cadbury Eggs are in the center).

Let cool in pan for 5 minutes then move to a wire rack to cool completely. 

For The Frosting:

Beat butter until creamy. Add in powdered sugar 1 cup at a time.

Beat in extracts, salt, and milk.

 Add more powdered sugar or milk until desired consistency.

Top cupcakes with frosting and enjoy!

Vanilla Cupcakes with Vanilla Whipped Cream Frosting

Ingredients:
2-1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 large egg whites
1 whole egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups sugar
1/2 cup unsalted butter, at room temperature
1/2 cup whipping cream

3 cups whipping cream
6 tablespoons sugar
1 teaspoon vanilla extract


Preheat the oven to 350 degrees. Line 2 muffin pans with cupcake liners.

Sift the flour, baking powder and salt into a medium-sized bowl. 

Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.

In an electric mixer fitted with paddle attachment, cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.

Beat whipping cream until soft peaks form Fold whipped cream into cake batter.

Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.

Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.

For the Frosting:

Pour the cream into the bowl and whisk on medium-high until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat.

Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.

Best used right away.