Black As My Soul Chocolate Cupcakes

Enjoy these Black As My Soul Chocolate Cupcakes for your Halloween party, or your Christmas party, or your Nightmare Before Christmas party. This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.

Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

Halloween to Christmas

It is December, Y’all! This year is almost over and I can’t even get over the last month. November? No, I mean the one before that! I will record October 2017 as the month that officially changed everything.

A Month In Review

October Week One

Captain Cupcakeasaurus and I started working on a stepparent adoption for Little Cakeasaurus Rex over a year ago. The adoption was finally completed in September and the new birth certificate was delivered. I am so filled with love that our little cakeasaurus family is complete and all sharing the same last name.

The first weekend of October we celebrated with friends and family and of course cupcakes. There were games that included trivia, baby food guessing, and a beer chugging through baby bottle competition.  It was fun for all but that was just the start of this hectic month.

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

October Week Two

The very next weekend we were celebrating a very special birthday for a very special woman. My mother-in-law, that we affectionately call Grams Cracker celebrated her 70th birthday!

The party was hosted out in the country and the theme was Wild Woman that fits her cowgirl personality that enjoys roping, riding, shooting, and hunting. This time we celebrated with friends, family, freshly smoked wild hog (shot by Gram’s Cracker herself) and some more cupcakes.

October Week Three

Somewhere between week two and week four, everything started changing.

I registered MsCupcakeasaurus LLC as a Florida business and began working on the transition from full-time blogger to a full-time baker.

MsCupcakeasaurus is now a cottage bakery and I am able to sell cupcakes directly to local customers.

I know! I can hardly believe it myself! I’m a business owner, Y’all! How exciting is that?! You kept telling me that you just wanted the cupcakes and I listened. I’m doing everything I can to get you the cupcakes you want and love. I know you are still waiting for me to be able to ship these beauties out of state. I am working in that direction but right now the cottage bakery regulations allow me to start small and build from there.

In Other News

If starting a business wasn’t enough, I also started a new weight loss plan and we adopted a new fur baby to the family. He is a beautiful brindle hound mix that we call Turret. The pup has been a great addition to our family and quite the motivation to get out walking more.

Brindle hound puppy red collar

Oh, you noticed how I skipped right over that weight loss plan? Yeah, well, I am determined to get my life in the direction I want it to be in. The starting of the business really made me reevaluate my life goals. If I can accomplish one, then why not all of them? What goals have you been putting off that you want to tackle? They don’t have to be New Year’s resolutions if you can start on them right now.

Let me know in the comments below. No, really, I want to know. What are you working on or struggling with or just really want to get ahold of?

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

October Week Four

The last week of October was swallowed up with Halloween. Typically one of my favorite holidays, the decorations are usually set up all month long. I enjoy decorating the house and spending a full month developing a super awesome costume for myself and really the whole family.

This year, the skeletons didn’t get put in the yard until the week of Halloween. I didn’t decide on a costume until the Tuesday before the party. I jetted to the craft store and spent two days on a crafting binge to throw this idea together at the last minute.

We threw a costume party the weekend before the holiday and celebrated all dressed up with our favorite people, punch, and … you guessed it MORE cupcakes!

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

Black As My Soul Chocolate Cupcakes

My first order for cupcakes was a custom order to celebrate the Halloween holiday. The client requested “Black As My Soul” cupcakes. Do you have any idea how dark that is? I went for the blackest of black dark chocolate cupcakes with a pure black chocolate buttercream. The client was pleased and shared their “soul” cupcakes with their coworkers.

The cake base is similar to the Kahlua Chocolate Cherry Cupcakes but I subtracted the Kahlua and added a little black dye just to ensure maximum darkness. You can’t really have “Black As My Soul” cupcakes if they turn out chocolate brown.

My Not-So-Chemical Romance

Have you ever had a cake from a grocery store or even homemade that used far too much coloring in the icing? It usually happens with the colors red and black. Inevitably someone is trying to turn a white icing into a deep dark color and they just keep adding food coloring over and over until the desired color is reached. The color might be nice but the flavor is disgusting. So much dye makes the icing taste like chemicals and it can totally ruin an otherwise delicious cake. If you’ve tasted it, you know exactly what I am talking about.

Something that many home bakers don’t know is food dye, especially red and black, needs to rest for awhile to deepen the color. If you are mixing up a black buttercream and it is looking more gray than black, before adding any more dye, cover your bowl and put it in the refrigerator a while.

Now, the first time I did this two things happened. One, the icing in the frig was STILL gray! Two, I learned that sometimes it takes resting a few rounds before becoming the right color.

After two rounds of adding dye and refrigerating, I was still worried when the icing was gray toned instead of a beautiful rich black color. But, never fear, the icing started thawing as I was working with it. As it warmed, it became the truest blackest icing I have ever seen. The best part? It tasted like delicious chocolate icing and not some chemistry experiment went wrong.

Nightmare Before Christmas

Is it weird to talk about Halloween in December? A little. But, a very favorite Christmas movie is The Nightmare Before Christmas and I believe it straddles the two holidays quite nicely. I am sure these cupcakes would be Jack approved. So, if you want to try these awesome cupcakes in the off-season, you have all of my permission.

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

What was that again?

Let me recap a bit. In one month, we completed a stepparent adoption, celebrated a birthday, started a business, started a diet, adopted a puppy and hosted a Halloween party. I know you probably get all that done before breakfast, but I was a little overwhelmed, to say the least. There are so many things to be excited for and I can not wait to share all of them with you!

I hope you love these cupcakes as much as my client did. Make sure to share your creations in the Cupcakeasaurus Cupcake Community on Facebook.

Today we are making life taste sweeter by bringing a little darkness to December.

Black As My Soul Halloween Cupcakes
Print Recipe
This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Black As My Soul Halloween Cupcakes
Print Recipe
This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Ingredients
Black Chocolate Cupcakes
Black Chocolate Buttercream
Servings: cupcakes
Instructions
Black Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Brew coffee and set aside to cool to room temperature.
  2. In a large mixing bowl of an electric mixer with the paddle attachement, beat eggs and sugar on medium speed.
  3. Add vegetable oil to sugar mixture and mix in thoroughly.
  4. In a separate bowl, whisk together the dry ingredients of flour, cocoa, baking soda, bakind powder, and salt.
  5. Alternating between the dry ingredients and the Greek yogurt, add about a third at a time to the sugar mixture, starting and ending with the dry ingredients. Mix thoroughly on medium speed after each addition.
  6. Add coffee and black dye to batter and mix until well blended and color is mixed throughout.
  7. Using a spatula, fold in vanilla extract.
  8. Fill cupcake tins two-thirds full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool completely before icing.
Black Chocolate Buttercream
  1. In a large bowl of an electric mixer with the whisk attachment, cream butter on high speed for about four minutes.
  2. Add sifted powdered sugar to the butter one cup at a time, mixing thoroughly between each addition.
  3. Add cocoa powder and salt to butter mixture and beat on medium speed.
  4. Add in one ounce of black dye and mix thoroughly until the dye is mixed evenly throughout the icing.
  5. Refrigerate icing for about two hours to let the dye deepen in color.
  6. Remove from refrigerator and beat on medium speed until icing warms to room temperature. Add additional ounce of black dye. Mix the dye thoroughly throughout the icing.
  7. If icing still appears gray, place in refrigerator to sit another one to two hours. The color deepens as it sits.
  8. Remove from refrigerator and allow icing to warm to room temperature to ensure desired color is achieved. Ice completely cooled cupcakes.
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Chunky Monkey Cupcakes and My First Cake

Chunky Monkey cupcakes made of sweet banana cake topped with peanut butter cream cheese icing and a look back at my very first cake.

Chunky Monkey Cupcakes

Cupcakes to Cake

You guys know I am all about the cupcakes. Every week you guys watch me pull flavors together into bite-sized mouthfuls of joy and call them cupcakes. And being MsCupcakeasaurus, why wouldn’t I be?

Something you may not know is that I have been caking for almost eight years. By caking, I don’t just mean whipping a mix together and slathering icing over it.

The Art of Caking

Caking involves idea preparation by gathering source materials and analyzing size and shape to determine the best fit for the cake being prepared. It means drawing up plans and sketches and paying attention to all the little details. It means sculpting the cake like a statue emerging from marble. Caking is art after all.

 

Free Baking Conversion Cheat Sheet

Over the years, I have not always taken pictures or written step by step tutorials or documented every step of the journey along the way. I make cakes because I enjoy caking. I enjoy bringing the food to art and the art to food.

Flavor combinations are my chemistry experiments and dimensional cakes are my masterpieces. I love playing with new techniques, new materials or ingredients. One of the reasons I enjoy caking so much is that it feels like an art form that I can continuously learn from. That, and they taste good.

Chunky Monkey Cupcakes

 Today, I will be sharing with you my very first ever caking endeavor.

You may have noticed that I have been caking for as long as I have been a mom. The very first cake I really put my heart and soul into was for Little Cakeasaurus Rex’s first birthday. When he isn’t busy being a dinosaur, he is busy being a monkey. We lovingly nicknamed him Monkey since he was a baby.

As any over zealous mom would be, I created a theme of monkeys and immediately started developing ideas for his main cake and his smash cake. He had blow-up monkeys to toss around, monkey plates and napkins and of course a monkey cake. He had a cake for his guests and he had a personal smash cake.

The Smash Cake

Every little kid needs a smash cake for their first birthday. It is the tradition! I love smash cakes for the little ones. That first birthday is all about seeing their little eyes bulge out of their heads with sugar. There is nothing like taking that first fistful of delicious cake.

Heap of Bananas birthday cake

For the smash cake, I decided to go with a German chocolate cake and have the coconut frosting serve as the textured monkey fur. Admittedly, my skills at the time were limited and the monkey face looked more like a bear but Little Cakeasaurus Rex loved it. He had no problem figuring out what to do with his smash cake. Hands in the cake and then straight to the mouth.

Chunky Monkey Cupcakes

Little Chunky Monkey

I love watching little ones feed themselves at this age because they still fist their food and are practically licking their palms. Too cute!

I’ll remember next time that monkey ears should be more on the side of the face rather than on the top. Also, don’t mind the little yellow hair tuft I tried to create. Monkeys can be blonde too, right?

Heap of Bananas birthday cake

 

The Guest Cake

The cake for the guests was a large vanilla sheet cake with a large mound of banana cake on top. I was so inexperienced and had no clue what I was doing. I went totally overboard on measuring out how much cake I would need for a one-year-old’s birthday party. In true First Time Mom fashion, I made enough to feed everyone at the party, the park and halfway down the street.

To give you an idea, I had no clue how to even carry this large of a cake to a park two blocks from the house. I purchased a huge white plastic cutting board and that became my caking station. I still use this cutting board as my preferred surface for rolling fondant or cutting out biscuits.

Chunky Monkey Cupcakes

In all honesty, I baked two 9×12 inch cakes for the base. I slid them together and covered them with icing. If you are counting, that is a total of four standard cakes for one party. This was the first time I would bake that much cake for one party but it definitely wasn’t  the last.

Heap of Bananas birthday cake

If you are wondering, it is no secret how I made the dome-shaped cake. I didn’t have a pan that shape that is for sure. I actually used a stainless steel mixing bowl and baked it right in the oven.

Obviously, be careful when using alternative baking pans but, the bowl worked out great and I still use it for other caking endeavors. I will remind you to take a good look at the shape of the bowl though. If you are wanting a hill shape like I was, you will want a shallower bowl to create a soft mound. However, I have also used a much deeper mixing bowl to create the Drunken Carolina Cake so that I had enough space for good sized cake layers.

Heap of Bananas birthday cake

Monkey Time

The idea I was wanting to create was a mischievous monkey sitting atop a huge pile of bananas. The pile of bananas had to be made of banana cake of course. The banana cake wasn’t going to be enough though.

Nothing quite looks like a pile of bananas than a pile of bananas. After icing, I also completely covered the mound in Banana Rama candy pieces I purchased from a local candy shop.

Heap of Bananas birthday cakeOriginally, all the bananas were going to be yellow bananas but this is a very mischievous monkey and he needed some colored bananas too. The monkey was a purple monkey bath toy so it was super safe for the kiddo to enjoy long after his party was over.  A funky colored monkey totally deserves a pile of funky colored bananas.

Heap of Bananas birthday cake

To add a bit more decoration without going overboard any further, I added Piroulines around the outside edge of the sheet cake which provided great bamboo. A few green leaves and blades of grass with green icing and I had my masterpiece.

Heap of Bananas birthday cake

Can you tell I was proud of myself? I made a little card label with a silly monkey sticker for good measure. I am so proud that this was my first caking adventure. It brings back wonderful memories of my little one’s first birthday and it was the start of a wonderful adventure I still pursue today.

Still A Monkey

The kiddo still embraces his monkey side by collecting cute monkeys we find on our adventures. Currently, we have one from Cape Canaveral and Tampa Zoo.  Just a few weeks ago, I offered my little monkey a special treat.

I treated LCR to Chunky Monkey Cupcakes!

Chunky Monkey Cupcakes

These moist banana cupcakes remind me very much of that original banana cake but in smaller cupcake form.  Top that off with a peanut butter cream cheese icing and you will be making all the monkeys smile.

Even walking down memory lane, I couldn’t leave you hanging without a scrumptious cupcake recipe to keep you satisfied.

You have now seen where the caking magic started. Tell me about your baking start. Do you remember your first real baking endeavor as an adult? I clarified that sentence because I was baking and cooking tons growing up. This one just sticks out in my mind as the first cake I researched and planned and put my heart and love into making.

Chunky Monkey Cupcakes

Do you have that one dish or cake that sparked your love for it? I’d love to hear all about it or better yet, see it.

Chunky Monkey Cupcakes
Chunky Monkey Cupcakes
Print Recipe
Chunky Monkey cupcakes made of sweet banana cake topped with peanut butter cream cheese icing
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
15-20 minutes
Chunky Monkey Cupcakes
Chunky Monkey Cupcakes
Print Recipe
Chunky Monkey cupcakes made of sweet banana cake topped with peanut butter cream cheese icing
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
15-20 minutes
Ingredients
Banana Cupcakes
Peanut Butter Cream Cheese Icing
Servings: cupcakes
Instructions
Banana Cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl of an electric mixer with the paddle attachment, beat bananas, eggs and sugar on medium high speed until forming a thick mash.
  3. Add vegetable oil to the banana mixture and mix thoroughly.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet, mixing thoroughly after each addition.
  6. Using a spatula, fold in vanilla extract. Spoon batter into cupcake tim filling cups 3/4 full.
  7. Bake for 15-20 minutes at 350 degrees. Toothpick will come out clean when cupcakes are done. Cool on a cooling rack before icing.
Peanut Butter Cream Cheese Icing
  1. In a large mixing bowl of an electric mixer with the whisk attachment, beat softened cream cheese until smooth and fluffy.
  2. Add in half a cup of peanut butter and mix on medium speed until well bleneded.
  3. Add powdered sugar to cream cheese mixture a cup at a time mixing thoroughly between each addition.
  4. Add milk and vanilla extract and mix until well blended.
  5. *Taste it. Your icing can be more sweet or nutty depending on how much sugar or peanutbutter you add. I prefer a light and sweet flavor so I stuck with 2 cups powdered sugar and a 1/2 cup of peanutbutter. If you want a thicker peanut butter flavor, just add more peanut butter.*
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Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Chocolate Cookie Dough Cupcakes

These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.

Gluten Free Chocolate Cookie Dough Cupcakes

Outward Baking

There is one thing about baking that I just can’t dispute. Baking tastes best when you are feeding another person. There is some magic that mixes into the batter when you are focused on pleasing that special someone.

After mastering the tastebuds of my own home, I spent this Summer reaching out to others to try and please their taste buds as well. Whether I was grabbing inspiration from their direct quotes (Vera’s Peach Spice Cupcake with Kiwi Sparkler Icing), their passionate causes (Free the Nipple Black Forest Cupcakes), or their loving mom (Baby Z’s Perfectly Pear Cupcakes and Wonder Woman Egg Free Red Velvet Cupcakes), I enjoyed every minute of the journey creating their custom cupcake creations.

If you are interested in having a custom cupcake recipe created for you or someone you love, send me an email and we can work out the details. I would love to hear from you!

Baking Season

As Autumn fast approaches, baking season is fully underway. To stay ahead of the game, you will want to grab my Free Baking Conversion Cheatsheet to hang in your cabinet or up on the frig. Convert measurements and adjust your favorite recipes in minutes so you aren’t getting schmutz on your phone or tablet mid-recipe. An extra bonus is that you will also have exclusive access to my Sweet Resource Library that is constantly growing.

Free Baking Conversion Cheat Sheet

To finish the Summer strong, I wanted to feature another custom cupcake recipe. Just like Beauty Bae’s Blueberry Blue Velvet Cupcakes, this one was for another young woman from the United Kingdom.

If I keep making these international connections, I am definitely going to be needing a food scale so I can provide the recipes in grams and milliliters instead of cups and teaspoons. Utilizing the Baking Conversion Cheat Sheet as well as the Basic Ingredient Baking Conversion Cheat Sheet (both located in the Sweet Resource Library), all of my recipes can be converted, however, results may vary slightly.

Gluten Free Chocolate Cookie Dough Cupcakes

As Seen On Jean

This week I was baking for Jean of As Seen On Jean. She is a teacher who decided to write a blog and I am so glad she did. Her posts provide tips, reviews and real-life advice about all sorts of products and services.  I am especially in love with her Monthly Favorites section where Jean tells you her favorite products of the month and usually includes ways to win some of those items too. How cool is that?

I have a special soft spot for teachers since my mother is a lifelong teacher herself. I was excited to get to work on Jean’s cupcake so she can enjoy it as her students begin to return to school.

Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Recipe Development

Her requirements seemed simple. She wanted a gluten-free chocolate cupcake.

Guess who had to make it complicated? If your first and only guess is me then you’d be correct!

Though I enjoy exploring recipes outside of my comfort zone like the Bold and Free Vegan Avocado Chocolate Cupcakes, they do take a bit more research and development. I had never made an intentionally gluten-free recipe before, let alone created a recipe for one.

What’s  Gluten?

There are many reasons that people choose to remove gluten from their diet. For more information regarding gluten and the health effects of consuming gluten, I found this article very informative. 

Gluten is a group of proteins that are found in grains like wheat, rye, and barley. When baking cupcakes, the gluten component would be in the all-purpose flour that is traditionally used. The trick here is to find an alternative that performs like flour but does not have gluten.

Gluten Free Chocolate Cookie Dough Cupcakes

All in the Coconut

Gluten-free flour alternatives are fairly easy to obtain, which was a pleasant surprise. I chose to explore an Organic Coconut Flour because I have worked with coconut oil and coconut spread before and have enjoyed those results.

I will warn that these alternative flours sometimes require additional tweaks to your favorite recipes because they are not a one for one substitution for all-purpose flour. In the case of coconut flour, I reduced the amount of flour used overall and I needed to add additional liquid to make the consistency of the cupcake more desirable.

Maybe it is common sense but it definitely did not occur to me until after the taste test. Coconut flour will make the recipe taste like coconut. I know, novel concept, right?

Well, the original idea was to have a somewhat traditional chocolate cupcake (even if gluten-free) and then top it with an edible chocolate chip cookie dough. I mean, all cookie dough is edible but we feel better if it doesn’t have raw eggs included.

Gluten Free Chocolate Cookie Dough Cupcakes

Almond Joy Love

After creating this delectable Gluten Free Chocolate Cookie Dough Cupcake combo, I took one bite and my only thought was, “Wow this tastes like an Almond Joy!”

Now, don’t get me wrong. I love a delicious chocolate coconut treat like an Almond Joy any day. This just wasn’t quite my intended outcome with the Gluten Free Chocolate Cookie Dough Cupcakes. Had I realized sooner, I would have probably played up the Almond Joy aspect and decorated the tops with a chocolate covered almond or something similar.  It is certainly something to consider when you make this recipe at home.

Favorites

Captain Cupcakeasaurus is sometimes reluctant to try alternative diet recipes. Both he and Little Cakeasurus Rex LOVED these cupcakes. In so many ways, you can’t really go wrong with chocolate.

Due to the heavy coconut flavor, I would not recommend this recipe as an alternative to traditional chocolate cupcakes. However, they certainly hold their own as a tasty chocolate coconut treat.

Gluten Free Chocolate Cookie Dough Cupcakes

I hope Jean enjoys the coconut flavor as much as my family did. You can check out her favorites for the month and enjoy one of the Gluten Free Chocolate Cookie Dough Cupcakes for yourself.

Don’t forget to let Jean know how much you love her custom cupcake flavor at As Seen on Jean. As always, please share your results with me too. You can tag @mscupcakeasaurus on Instagram.

Today we made life taste sweeter gluten-free style.

Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Gluten Free Chocolate Cupcakes
Servings: cupcakes
Instructions
Gluten Free Chocolate Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit In a large bowl of an electric mixer with the paddle attachment, beat eggs and sugar on medium-high speed.
  2. In a small microwaveable bowl, place about a half a cup of semi sweet chocolate morsels. Microwave on high heat for ten seconds. Stir. Microwave for an additional 5-10 seconds until chocolate is melted and smooth. A half cup of semi chocolate morsels will be more than one Tablespoon melted, the remainder will be used for the Cookie Dough topping.
  3. In a separate bowl, whisk together the coconut flour, cocoa powder and salt.
  4. Add dry ingredients to the egg mixture a little at a time and mixing thoroughly between each addition.
  5. Add coconut oil, brewed coffee, and melted semi sweet chocolate morsels. Mix on medium speed until well blended.
  6. Fill lined cupcake tin 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool on baking rack before adding topping.
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Triple Chocolate Cupcakes

Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.

 Triple Chocolate Cupcakes

Getting Started

When I was a single working mom, do you know what my favorite store was? I’ll give you a hint; it wasn’t Target.

My favorite store was Lowe’s. Yes, the home improvement store.

After working long hours and having minimal expendable income, I took great pride in improving my home one Do It Yourself project at a time.

I could always count on the friendly and knowledgeable faces at Lowe’s to clue me in on if a job was outside my capabilities or not.

In the short four years I lived in that North Carolina home, I managed to paint every room, change out all the door hardware, replace the innards of a running toilet, install closet shelving in all of the closets, and hang my own flat screen.

Those are just some of the many projects I took on during my stay.  I was visiting Lowe’s almost every week.

 Triple Chocolate Cupcakes

I suppose I could say, “I have a husband for that now,” but then what kind of feminist would I be?

Captain Cupcakeasaurus knows my Lowe’s obsession and shares in it. I may not be at the home improvement store each week anymore, but someone from our family is there.

Doing the Maintenance

After sixteen years of living in his bachelor pad house, the home improvement bug has finally bitten him too. Ok, that bug very well may have been me!

What is the project this week? Well, in true cakeasaurus fashion, we don’t just do one project at a time. That might just be practical!

 Triple Chocolate Cupcakes

While I’ve been tackling the baking and sharing, Captain Cupcakeasaurus has been diligently working away at painting the trim of our living room.

We painted the walls in July before we had family visit and are just now getting around to the trim. Ugh!

Simultaneously, we are also scraping off really old paint from our beadboard kitchen. If you are thinking,”Wait! Don’t you bake in that kitchen?!” The answer is YES!

Obviously, we aren’t paint-scraping WHILE I am baking. But, it is a huge eyesore until we can get it all scraped and ready for a fresh new color.

If you happen to be scraping paint yourself this weekend, I can not say enough about this handy little tool. The Big Blade Scraper slides a thin blade under the edge of the paint and then peels it right on off. It is also way less noisy than power tool options.

Secret DIY guilty pleasure: I actually love scraping the paint. It is so satisfying to take that scraper and shave off a good long piece of paint. I liken the feeling to peeling an apple in one long continuous ribbon or something like that.

So, while Captain Cupcakeasaurus is doing the manual labor in the living room, I decided to create a treat to reward his efforts.

 Triple Chocolate Cupcakes

Do It Yourself

A fellow blogger, Ali Jaffri, is a contributor for DIYsomo.com. The site is a one stop shop for almost all of your Do It Yourself project tutorials. Whether you are scraping paint or working on a car, the site has helpful “how to” articles for all sorts of projects.

Speaking with Ali about his site, we inevitably started talking about his favorite cupcake flavors. This, honestly, is how all of my conversations turn. Is it any wonder that I write about cake for a living?

Well, his favorite is also the favorite of millions of people and I had to create a cupcake that would provide the perfect treat after a long week of labor. Monday is Labor Day after all!

Triple Chocolate

Maybe after trying Beauty Bae’s Blueberry Blue Velvet cupcakes, you realize I have a tendency to take a concept and totally overdo it. Today is no exception.

Chocolate is always a favorite around this house and when I heard Ali’s favorite is chocolate as well that gave me further license to chocolate this cupcake up.

Start With A Base

The only time that moist is a positive adjective is when you are talking about cake. This moist rich chocolate base is very similar to the one used in the Kahlua Chocolate Cherry Cupcakes. I traded Kahlua for a salted caramel brewed coffee.

The cake is dark and dense enough to cut a hole in. You know what that means? That’s right! It is begging for a filling!

Chocolate Filling

The chocolate filling is very similar to a ganache but prepared slightly different. The coconut milk makes the chocolate a smooth shiny consistency; perfect for cupcake filling and drizzling.

 Triple Chocolate Cupcakes

The best chocolate filling is made with the best chocolate. There really is no comparison. Ghirardelli chocolate morsels melt in your mouth and make the whole house smell like chocolate.

Take advantage of twenty percent off of your Ghiradelli chocolate purchase this Labor Day weekend. Labor Day Sale: 20% off Site-wide at Ghirardelli.com.

125x125 Logo

The recipe makes a bit more than you will probably need but you can always freeze it and use it again later for more cupcakes or to elevate your favorite hot chocolate.

After filling your cupcakes, save some of the filling for your buttercream; you’re going to need it.

Chocolate Buttercream

I am screaming! This is THE BEST chocolate buttercream I’ve ever made.

What the buttercream is not:

It is not overly chocolatey. We have enough chocolate going on. However, if you feel it just isn’t quite chocolate enough for your tastes, just add some more of the filling to the buttercream.

What the buttercream is:

It is so light, so decadent, just a little salty and makes you want more.

You know when you eat a chocolate on chocolate cake and about half way through the slice your belly starts to grumble and your teeth start to ache? That is precisely what this buttercream icing prevents. You get all the chocolate loving flavor but none of the regret.

Where Do They Go

I often get asked about where my cupcakes end up. Baking every week, there is no way my little family of three could possibly be putting away all those cupcakes. You’re right, we’re not!

I am typically sending them off to the fire station for Captain Cupcakeasaurus and his fellow firefighters to enjoy. Often friends and neighbors will get a few goodies too.

This week, this batch was so delicious they didn’t survive long enough to make their way to a different home. A few snuck off to a friend’s house but the majority were consumed right here in our paint scraped kitchen.

 Triple Chocolate Cupcakes

DIY Rewards

Over the holiday weekend, make sure you take a moment to relax from all your home improvement projects and reward yourself with these Triple Chocolate Cupcakes.

If you aren’t sure what project you want to tackle next, or you aren’t sure how to get started check out DIYsomo for inspiration. Let Ali know what you think of the chocolate deliciousness he inspired.

Fill Me In

What DIY projects are you currently working on? Do you have projects you want to tackle but have been putting off? How do you plan to reward yourself for all your hard work?

Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Ingredients
Salted Caramel Chocolate Cupcakes
Chocolate Filling
Salted Chocolate Buttercream
Servings: cupcakes
Instructions
Salted Caramel Chocolate Cupcakes
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the sugar and eggs on low speed.
  2. Add the vegetable oil to the egg and sugar mixture and mix thoroughly.
  3. In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Alternating between the dry ingredients and the buttermilk, add about a third at a time to the egg mixture, starting and ending with the dry ingredients.
  5. Add in the coffee and mix on low speed until well blended.
  6. Fold in vanilla extract with a spatula.
  7. Fill lined baking cups 2/3 full. Bake for 15-20 minutes. A toothpick inserted may not come out completely clean. Crumbles are ok, wet cake batter is not.
  8. Refrigerate cupcakes for about 30 minutes or until they are cool to the touch.
  9. Using a cupcake corer or a small spoon, scoop out about a half inch hole int eh middle of the cupcakes.
Chocolate Filling
  1. In a double boiler, melt chocolate and butter until smooth and shiny.
  2. Slowly add in coconut milk, stiring constantly until well blended.
  3. Set chocolate off heat to cool. Do not refrigerate.
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Beauty Bae Blueberry Blue Velvet Cupcakes

A custom recipe creation for Beauty Bae’s Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.

Blueberry Blue Velvet Cupcakes

Beauty Bae

Miamii is the spunky Broadcast Journalism major and blogger of Beauty Bae. She shares everything she thinks about the latest beauty, fashion and entertainment trends with all the humor and sass you could ask for.
I love her lack of brain-to-mouth filter when it comes to what she loves and what she hates. She is like that best friend that will absolutely not let you leave the house looking like a hot mess. Miamii’s humor and spunk radiate from every post and tweet.

Blueberry Blue Velvet Cupcakes

Blue, Blue, Blue

For such a fun and spunky personality, I had to create a flavor combo just as electrifying.
One of the first things Miamii shared with me was that she LOVES the color blue. I always love a good place to start but I may have gone overboard!

First and foremost the cake had to be blue. What better cake than a Blue Velvet cake? If red velvet is everyone’s standard favorite, then Blue Velvet is Beyonce. Everyone loves it and they are always impressed.

Blueberry Blue Velvet Cupcakes

Blueberry Blast

At some point, I asked myself, “How can I make these cupcakes more blue?” My answer: Blueberries! But, of course!
In all honesty, we are a bit limited in our natural blue fruit options. You have a blueberry and a- nope, just a blueberry.

Tossing a few blueberries into each cupcake adds just the right amount of sweet surprise and makes these divinely blue cupcakes all the more blue.

The icing was just….well, when you think of what blue might smell like, what do you think of?

Taste of Color

For me, colors definitely have smells and tastes. Isn’t Skittles always telling us to taste the rainbow? Though I love purple, the color purple smells like Dimetapp to me.  Green usually smells like spinach or sometimes even like dirt. I understand dirt isn’t green but plants are and they grow from the earth. When it comes to tastes, Mellow Yellow and Mountain Dew both have a distinctly yellow taste to me. Seriously, close your eyes and take a sip. Can’t you taste the yellow?

So, what does blue smell or taste like to you?

Blue, for me, smells like blue raspberry flavoring. You know like you get as a slushie flavor at the 7/11? Or maybe that Blue Razz Berry Charms Blow Pop that leaves your tongue stained? Yeah, that one! I really wanted to make an icing flavored like a dang Blow Pop.
So I put on my blue suede shoes (I don’t really have those) and got to work.

Blueberry Blue Velvet Cupcakes

UK Conversion

Reading Beauty Bae, I realized that she is based in the United Kingdom. This means that an ideal recipe for her would be converted to grams and milliliters. Unfortunately, at this time, I do not have an easy way to post a recipe that has both the measurements available. However, I did create a handy basic ingredient conversion cheat sheet so hopefully converting this recipe to grams and milliliters is not too difficult.

The Basic Ingredient Conversion Cheat Sheet is one of several free resources I provide in my Sweet Resource Library.  You can gain full access here.

Basic Ingredient Conversion Cheat Sheet

The Cake

Oh, this blue velvet cake seems familiar? Well, it should! The eggless version we just made a few weeks ago for the Wonder Woman Eggfree Red Velvet Cupcakes. A few changes though, obviously. This blue velvet cake has eggs and blue food coloring instead of red. However, they share the same great taste.

The addition of blueberries does not change the consistency of the cake but they do add a nice fruity perk and may bulk up your batter to make a few more cupcakes than usual.

Blueberry Blue Velvet Cupcakes

That Frosting Though

The frosting is sweet and sour and oh so blue! Seriously though, not only does it taste AMAZING but the scent permeates and makes you start craving those slushies and Blow Pops. I might have to start slathering this stuff on everything!

Blueberry Blue Velvet Cupcakes

To Top It Off

You may have noticed those blueberries on top don’t exactly look natural. I spruced those babies up to be as glam as Beauty Bae. A spritz of Wilton Silver Color Mist and they are shimmering and glowing. Little Cakeasaurus Rex (the kiddo) got to eat my leftover berries. He loved that they were shiny and said he felt like he was eating fancy food.

Who doesn’t love a glimmering blueberry?

Blueberry Blue Velvet Cupcakes

How Do You Do Blue?

Are you absolutely in love with these Blueberry Blue Velvet Cupcakes? Is there any way you could make them MORE blue? Let me know your ideas in the comments.

If you love them, let Miamii know you love her cupcakes too at Beauty Bae. I know she would love to hear from you!

Stay true, stay blue and make life taste sweeter!

 

 

Blueberry Blue Velvet Cupcakes
Blueberry Blue Velvet Cupcakes
Print Recipe
A custom recipe creation for Beauty Bae's Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Blueberry Blue Velvet Cupcakes
Blueberry Blue Velvet Cupcakes
Print Recipe
A custom recipe creation for Beauty Bae's Miamii Monsour. A mixture of sweet and tart swirled into this Blue Velvet cupcake chocked full of blueberries and topped with a blue raspberry cream cheese frosting.
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Blueberry Blue Velvet Cupcakes
Blue Raspberry Cream Cheese Frosting
Servings: cupcakes
Instructions
Blueberry Blue Velvet Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit Line a cupcake tin with 24 liners.
  2. In a large mixing bowl, using the paddle attachment of an electric mixer, cream the butter, eggs, and sugar together.
  3. In a small bowl, use a spoon to mix food coloring, salt and cocoa into a paste. Wet food coloring will want to bead up. Press spoon firmly against bottom of the bowl to press coloring into cocoa. Keep blending until a paste-like consistancy is formed. This may mean adding a bit more coloring as needed.
  4. Add colored cocoa to the sugar mixture. Mix on medium speed until well blended.
  5. In a separate mixing bowl whisk together flour and baking soda.
  6. Add flour mixture a little at a time to the sugar mixture, alternating with the addition of the buttermilk. Mix on medium speed until well blended.
  7. Fold in vinegar and vanilla extract using a spatula. Do not over mix.
  8. Fold in blueberries gently.
  9. Fill each cupcake tin 2/3 full and bake at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted comes out clean. Cool on rack before icing.
Blue Raspberry Cream Cheese Frosting
  1. In a large mixing bowl of an electric mixer with a whisk attchment, beat softened cream cheese unti smooth.
  2. Add dry Jell-o mix directly to the cream cheese. Beat on medium- high to high speed until well blended.
  3. Add the milk to the cream cheese mixture a little at a time. Mix on medium-high speed. Frosting will become more wet.
  4. Add sifted powdered sugar one cup at a time. Beat on medium-high speed until frosting becomes thick and fluffy.
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Total Solar Eclipse Lemon and Blackberry Cupcakes

Celebrating the 2017 Total Solar Eclipse, I have created for you a Total Solar Eclipse lemon cupcake with a blackberry cream cheese filling and blackberry buttercream frosting.

Total Eclipse Lemon and Blackberry Cupcakes

 

Happy Thursday Loves!

I know I usually don’t post my cupcake recipes until Friday but I wanted you to have enough time this weekend to get these whipped up before the big event Monday.

Total Solar Eclipse

If you are in the US, a very special event is happening this Monday and is the inspiration for this cupcake.

This Monday, August 21, the United States will be experiencing a total solar eclipse spanning from coast to coast. The last time the United States experienced a solar eclipse crossing the Atlantic to the Pacific like this was June 8, 1918.

Band of Totality

The band of totality (the region where the total eclipse will be most visible) will be a seventy-mile wide band that stretches from South Carolina to Oregon. The states the band will cross through are as follows: South Carolina, North Carolina, Georgia, Tennessee, Kentucky, Illinois, Missouri, Kansas, Nebraska, Wyoming, Idaho, and Oregon (1).

Of course, the band of totality will be sweeping right through North Carolina (my old home state) while I’m sitting down here in Florida viewing only a partial eclipse.

Baking Conversion Cheat Sheet

NASA

My family thoroughly enjoys space wonders just like this. I mean, my husband and I did get married in a planetarium after all.

Just a few weeks ago we visited the Kennedy Space Center in Cape Canaveral and were able to have first-hand experience with NASA and their explorations.  That is a post for a different day though.

However, if you are interested in learning more about the solar eclipse, NASA is an awesome resource and you can learn all about what to expect during the eclipse. They also advise how to view the eclipse safely.

*WARNING: For your safety, please know that looking directly at the sun is extremely dangerous. Even sunglasses and tanning goggles are not adequate protection for viewing the eclipse. Please make sure to only use approved viewing glasses or make your own NASA approved viewing box here.*

Total Eclipse Lemon and Blackberry Cupcakes

Inspiration

Whether you are planning a fun eclipse party or you just want to have a fun treat for the family, I created an eclipse inspired cupcake just for you. These tasty treats can be enjoyed for outside viewing or inside viewing online.

Blame it on living in Florida but while the rest of the US is gearing up for pumpkin spice season, I am still in the dead heat of ninety-five-degree summer. I am still in the mood for those light and refreshing summer fruit flavors. What about you? Are you still enjoying the warm rays of summer or are you ready to get your pumpkin season on?

Total Eclipse Lemon and Blackberry Cupcakes

Lemons and Blackberries

Thinking about fresh fruits and sunshine, I immediately decided to make the base of the cupcake a tart yellow lemon cake.

The lemon zest and additional lemon juice really bump up the tart citrus flavor of these cupcakes.

All in the Filling

To soothe out the tartness and also add more to our eclipse theme I thought it would be neat to fill the center with a blackberry cream cheese filling.

The idea here was to make the base of the cupcake be like the sun. I knew I would be demonstrating the eclipse with the icing but I wanted another way to turn these lemon cupcakes into distinctly Total Solar Eclipse cupcakes.

After filling the cupcake tin half full of lemon cake batter, use a piping bag to squirt just a little nickel sized dot of blackberry filling in the middle. With any luck, it will create a circular or even a crescent shape inside the cupcake. When it is cut open, you will get a nice viewable cupcake eclipse.

Total Eclipse Lemon and Blackberry Cupcakes

Over the Moon

Now, for the Total Solar Eclipse cupcakes, I wanted to alter the color of the icing so as to make it more resemble the moon passing in front of our lemon cupcake sun. But, unaltered, our icing would be a gorgeous pink color and would be very desirable when making these cupcakes for any other occasion.

This moon like effect is also why I chose to use a  Wilton 402-2001 No. 2A Round Decorating Tip, Multicolor to create a round puffed look rather than my usual swirl. I used the same tip for a similar effect on my Free the Nipple Black Forest Cupcakes.

If you find the plain moon icing a bit boring or unattractive, you can always dress it up with a little lemon zest sprinkled over or even a blackberry perched on top.

Total Eclipse Lemon and Blackberry Cupcakes

Why is this not a thing?

As excited as I am for this unique phenomenon, I am surprised I have not seen many advertisers jump at the opportunity to bank on this event.  I did see some very humorous and clever advertising by Chiquita though and their “banana sun”.

My friend Brooks, over at OurParentPlace, and I were just discussing this the other day. Why hasn’t Eclipse gum jumped on this opportunity? I mean, it is in their name!

Brooks is an awesome momma that writes about the unique intersectionality of mental health and parenting. She has first-hand experience with both and helps support other moms dealing with similar issues.  She also resides right in the middle of the band of totality! (I’m so jealous!)

Total Eclipse Lemon and Blackberry Cupcakes

Let me hear from you in the comments. Are you in the band of totality? Will you be hosting your own eclipse soiree? What do you think of these Total Solar Eclipse cupcakes and what other thematic goodies could you put with them? Let me know down below!

 

 

 

 

 

 

  1. Cofield, Calla and Tariq Malik. “Total Solar Eclipse 2017: When, Where and How to See It (Safely)”. https://www.space.com/33797-total-solar-eclipse-2017-guide.html.Space.com, 15 08 2017.
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Full Eclipse Lemon and Blackberry Cupcakes
Print Recipe
Celebrating the 2017 Total Solar Eclipse, I have created for you a Full Eclipse tart lemon cupcake with a soothing blackberry cream cheese filling and sweet blackberry buttercream frosting.
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 10 minutes
Cook Time
20-25 minutes
Ingredients
Lemon Cupcake
Blackberry Cream Cheese Filling
Blackberry Butter Cream
Servings: cupcakes
Instructions
Lemon Cupcake
  1. Preheat oven to 325 degrees. In a large mixing bowl using an electric mixer with the paddle attachment, cream butter, and sugar together.
  2. Add eggs to the sugar mixture one at a time mixing on medium speed until well blended.
  3. In a separate bowl, whisk together flour baking soda and salt.
  4. Add a third of the flour mixture to the sugar mixture. Then add half of the Greek yogurt. Alternate between the flour mixture and Greek yogurt until all ingredients are used. Mix thoroughly on medium speed.
  5. With a spatula, scrape down the sides and bottom of the bowl to make sure batter is well mixed. Fold in lemon zest and lemon juice.
  6. Fill lined cupcake tin half full. Squeeze dolup of blackberry filling into the center of each cupcake. Spoon lemon batter over the blackberry filling.
  7. Bake at 325 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Cool on baking rack.
Blackberry Filling
  1. In a blender, blend together the creamcheese, egg and sugar.
  2. Add a cup of blackberries and mix thoroughly.
  3. Add food coloring a drop at a time to reach desired color.
  4. Spoon filling into piping bag to easily fill centers of cupcakes.
Blackberry Butter Cream
  1. In a large mixing bowl, using the whisk attachment of an electric mixer, cream the butter and shortening on medium speed for about two minutes.
  2. Add lemon juice and blackberry puree to butter mixture. Beat on medium speed until well blended.
  3. Add powdered sugar one cup at a time. Mixing thoroughly between additions.
  4. Fold in lemon extract.
  5. Wait for cupcakes to cool before frosting.
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Free the Nipple Black Forest Cupcakes

A custom “Free the Nipple” Black Forest Cupcake: A light chocolate cake filled with a juicy Morello cherry filling and topped with heavy whipped cream.

 

A Special Request

Sometimes in my adventures creating cakes for people, I come across a special request. Sometimes this request may seem silly or even vulgar but something deep inside tells me I have to make this cake.

This week is definitely one of those cakes I had to agree to make.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

Free the Nipple

Juniper Woodbury from JuniperWoodbury.com (so easy to remember!) approached me several weeks ago about an idea she had for a cupcake. She very specifically asked me for a “Free the Nipple” custom cupcake recipe for her to feature in her upcoming ebook.

Many of my readers are moms and I’m quite familiar with the “war against the breast” when it comes to breastfeeding in public. But, to be on the safe side, I inquired just to be sure I knew exactly what I was putting my name and brand on.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shaped cupcakes with nipples Fleshy boob cupcakes with a red background

Girls Aren’t Funny

Juniper Woodbury is a feminist and humor blogger, comedy writer, and self-proclaimed food enthusiast. She started Girls Aren’t Funny to address sexist problems using humor. She explained that she wanted to create a small recipe book of comedic feminist recipes including and featuring the “Free the Nipple” cupcake. The “Free the Nipple” idea is an all-encompassing one: both supporting breastfeeding and against the over sexualization of female nipples.

As a feminist and comedian (ha! well at least I think I’m funny), I had to get on board. I couldn’t wait to serve up some delicious ta-tas for a good cause.

When I am thinking about a cupcake that totally encompasses what it means to be a woman and the tastes they desire, I can’t help but think of chocolate, cherries and some sort of fruity liqueur. Why not combine them for the sweet rich taste of a Black Forest Cupcake?

This recipe comes in three parts. A recipe in three acts if you will. I know that sounds daunting but I made the last part the super easiest of all. So hang in there and I know you will love the end result.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act One: The Filling

I had a jar of dark Morello cherries that have probably been sitting in my pantry since the holidays of last year. I used them for their dark burgundy color and because that is what I had on hand. You can use maraschino cherries if you prefer or you can skip this step altogether and just buy some cherry pie filling. Where’s the fun in that?

Heat your cherries with the juice on medium low heat. Add in four tablespoons of granulated sugar and then sift two tablespoons of cornstarch into the mix. Add the Cherry Vodka and you’ll want to stir the cherries periodically. They may seem to still be wet for awhile but the cornstarch thickens the mixture into a pie filling consistency fairly quickly.

Remove the cherries from the heat once you’ve reached desired consistency and stir in your vanilla extract.

You can put the cherries to the side to cool for awhile. I put mine right back into the jar I poured them out of. It gave me more space to work and I recycled the jar.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act Two: The Cake

This cake is so fun to make. In the electric mixer, throw your six room temperature eggs and beat them on high speed for one minute. Then add in the sugar. Now, here is the fun part. Turn your mixer on high and just leave it for a while. Seriously! You want to let those eggs beat up until they are the consistency of pudding or a mousse.

I have never had a recipe where I could just walk away from the mixer before. This one you can! The eggs need to mix on high speed for about eight minutes. That doesn’t sound like long but in the cake world, it makes me super happy to have my KitchenAid Professional 5 Plus Series Stand Mixers – Empire Red to do all the work for me.

When the eggs are ready, just fold in the flour and cocoa. The idea here is to not over mix the batter. We don’t want to deflate the eggs we just spent so much time fluffing. Then fold in the butter and vanilla extract.

It is important that the butter is melted and cooled before pouring it into the batter.

If it isn’t melted, it won’t mix into the batter. If it isn’t cooled, it will want to deflate the eggs. Make sure to scrape and fold from the bottom to make sure the butter is not pooling at the bottom of the bowl.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling

Filling the Cakes

You can use a special cupcake plunger like this one from Wilton: Wilton 2103-5354 Cupcake Corer, White. Or you can cut it out with a knife and scoop it out like I did. I am pretty sure I used this same technique for the Kahlua Chocolate Cherry Cupcakes. Why would you purchase a tool when you can just cut it out? The best answer is a time saver. I am pretty notorious for doing things the hard way just because I am stubborn.  You don’t have to be that way!

After scooping, spoon a bit of your cherry filling into each hole. Spoon as much as you can fit in the hole you’ve created. Don’t worry if it mounds on top a bit, we will cover that with frosting.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Act Three: The Finale

Remember when I said I’d make this the easy part? There are two ways to make the frosting for this recipe. One is the more difficult way. I will post the ingredients for it down below. The other is the best and easiest way to make icing ever! Wilton makes a Wilton Vanilla Whipped Icing Mix and all of your Whipped Icing dreams come true. Just follow the directions on the box. Literally, the only direction is to add ice cold water to the mix and whip it until it is fluffy. How cool is that?!

Now, for a little added flavor, I did add one tablespoon of Cherry Vodka to the Wilton Whipped Icing Mix. This stuff is so great that the addition did not affect the consistency at all!

Freeing the Nipples

The “Free the Nipple” cupcakes were decorated especially for the occasion. Using fondant and Wilton gel coloring I blended the colors together to relatively believable skin tones. When working with fondant and gel colors, I always try to start with a little bit of color and build up to darker ones. It is much easier to make a color darker than it is to lighten it.

I would love to say that I recorded exactly how much of each gel color I used to create these colors, but alas I did not. I placed a toothpick into the gel color and then added it to the fondant. However, I can tell you which gel colors I used so you have a base to start from.

The brown nippled breast used a combination of the Wilton Gel Brown and the Wilton Gel Copper. The pink nippled breast used a combination of the Wilton Gel Pink and the Wilton Gel Golden Yellow.

Free the Nipple Black Forest Cupcakes Cupcakes decorated to look like female anatomy Pink and Brown breast shapped cupcakes with nipples Fleshy boob cupcakes with a red background

It looks like Wilton has thought of everything! If you do not want to mix your own colors, Wilton has the Wilton 710-2314 Decorator Preferred Natural Skin Tone Fondant already premixed into four generic skin tone shades.

Shape the fondant into your desired shape. In this case, circular breasts to cover the top of the cupcake plus a circular areola and nipple for the top. And then let them be free!

Alternate Decorating

If you are just wanting a beautiful Black Forest Cupcake without all the nip slip, I have an alternative for you. Pipe that fluffy white whipped icing into billowy clouds over top your cherry filled chocolate cupcakes. Sprinkle a few shavings of your favorite dark chocolate and plop a shiny cherry right on top!

It may be more conservative but you’ll see just as many happy faces with this traditional decoration as you do with the nipple version.

Black Forest Cupcakes Chocolate cupcake filled with cherry pie filling and topped with whipped cream icing and a cherry. Chocolate cupcake with white icing and chocolate shavings Cherry on top

Don’t Forget

Don’t forget to check out Juniper’s ebook featuring this recipe and many others. You can get ahold of your own copy here.

I would love to see your versions of the “Free the Nipple” cupcake!

If you aren’t that bold yet, then don’t hesitate to make the traditional Black Forest Cupcake version.

Let me know in the comments.

Are you a feminist? Is this exactly the type of recipe you’ve been waiting for?

Free the Nipple to make life taste sweeter!

 

 

 

Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Black Forest Cupcakes
Print Recipe
A light chocolate cake filled with a juicy Morello cherry filling and topped with a Cherry Vodka flavored heavy whipped cream.
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Servings Prep Time
18 cupcakes 40 minutes
Cook Time
20-25 minutes
Ingredients
Cherry Filling
Chocolate Cupcake
Cherry Whipped Cream Icing
Servings: cupcakes
Instructions
Cherry Filling
  1. In a medium sauce pan, heat cherries with juice on medium low heat.
  2. Add in granulated sugar and then sift cornstarch into the mix.
  3. Add the Cherry Vodka and you'll want to stir the cherries periodically. They may seem to still be wet for awhile but the cornstarch thickens the mixture into a pie filling consistency fairly quickly.
Chocolate Cupcakes
  1. Preheat oven to 350 degrees. With an electric mixer, in a large bowl beat the eggs on high for one minute.
  2. Add sugar to the eggs and beat on high for eight full minutes. Eggs will become fluffy with the consistency of pudding or mousse.
  3. Fold in flour and cocoa. Do not over mix or the batter will deflate.
  4. Fold in cooled melted butter and vanilla extract. Make sure to scoop and fold from the bottom so butter does not pool at the bottom of the bowl.
  5. Spoon into a lined cupcake tin, filling the cups 3/4 full. Bake for 20-25 minutes at 350 degrees or until a toothpick inserted comes out clean.
  6. When cupcakes have cooled, core the centers and fill with Cherry Filling.
Cherry Whipped Cream Icing
  1. In an electric mixer with the whisk attachment, beat heavy cream and powdered sugar on high until stiff peaks form (about 8 minutes).
  2. Fold in Cherry Vodka.
  3. Pipe Icing into billowy cloud on top of cupcakes. Sprinkle dark chocolate shavings and place a cherry on top for decoration.
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Almost Legendary Apple Bacon Cupcakes

Almost Legendary Apple Bacon cupcakes are apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.

Hey, guys!

As promised, I am bringing you delicious cupcake recipes straight from my kitchen. This particular recipe is one I have been perfecting for the past five years.  The first time I made Apple Bacon Cupcakes was for a potluck at my old call center job.

They looked so pretty without icing, I didn’t even bother frosting them. I will heed warning, without frosting they could easily pass as muffins and someone could mistake them for being healthy. There’s my disclaimer.

Free Baking Conversion Cheat Sheet

What makes this recipe nearly legendary?

My coworkers fell in love with these scrumptious little Apple Bacon cakes and began asking for them on a regular basis.  Since then, they have always been a favorite and people ask me for them again and again.

Every time I made them, I would tweak the recipe just a bit until I found the perfect apple to bacon ratio for maximum tastefulness. What makes these cupcakes really over the top is all the bacon.

Two Pounds of Bacon!

Not only are they garnished with a piece of crispy bacon but there is also a pound of that crumbled bacon in the cake batter itself. The salty bacon is balanced well with the light sweetness of the apple.

Today, the recipe is fairly easy and I include a frosting that pairs well with the flavor combinations. I would hate for someone to mistake them for muffins and think they were diet approved. However, the flavors are certainly ones that can be enjoyed for breakfast, lunch, dinner, or late night snack time.

How to make Apple Bacon Cupcakes:

Preheat the oven to 350 degrees and go ahead and shred those Gala apples. This is the most time-consuming part of this process. Once the oven is preheated, place one pound of bacon on a cookie sheet. As much as I love cookies, bacon is a far better use of these pans.

Bacon, Bacon, Bacon

Of course, you could fry up your bacon the old fashion way but this way saves time and allows you to cook quite a bit at once without fear of bacon burns. You know, those burns you get when you are frying bacon with minimal clothing on and inevitably grease splatters out on tender bits of exposed skin.

If you are planning on making the icing and garnish as well, now would be the time to throw the other pound of bacon on a cookie sheet too.  Let your bacon cook until it looks like you’re desired preference of crispiness. I usually just let it crisp up while I mix up the other ingredients.

In a large mixing bowl…

In a large mixing bowl, combine the dry ingredients of all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and sugar. Set this bowl to the side while we prepare the wet ingredients.

Mix together the wet ingredients of softened unsalted butter, vanilla extract, eggs and buttermilk in a separate mixing bowl. On low speed, pour your wet ingredients into your dry ones and mix until thick batter forms. Now you can add in your apples. The batter will be lumpy and that is completely okay. It is about to get a lot lumpier.

When your bacon is to your crispiness liking, pull it out and let it cool on the cookie sheets. If you are wondering what to do if you don’t like your bacon crispy, that is completely fine. It can be a bit chewy just remember it is going inside your cupcake and might make your cake chewy too.  Let the bacon cool until it is cool enough to crumble easily in your hands. If it is chewy, grab the kitchen shears and cut into small pieces. Add bacon to the batter and stir on low until well mixed.

This recipe makes approximately twenty-four cupcakes. Place paper cupcake liners in two cupcake trays and spray with cooking spray. It may sound weird to do both but the liners are so much easier to remove when sprayed a little. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Remove from pans and let cool to prepare for icing and garnish.

How to make the Maple Cream Cheese Icing:

In a medium mixing bowl beat cream cheese and butter until smooth. Slowly add powdered sugar while mixing until the icing forms a semi thick consistency. Mix in the maple syrup and add cinnamon. I am a fan of the cinnamon and like seeing the little specks in the icing to add dimension.

The bacon cooked earlier should be nice and cool by now. You can use either your hands or kitchen scissors to cut the strips of bacon into 1-2 inch pieces. I try to find the crispier pieces for garnish because they hold up better for presentation.

Food is 90% presentation! Click To Tweet

And like my grandmother always says, food is 90% presentation. Gently place the salty crunchy piggy pieces on top of each cake. And ta da! You have delicious beautiful cakes perfect for any time of day or night. Whether you are winning over co-workers or welcoming neighbors or just feeding the family, these Almost Legendary Apple Bacon Cupcakes are sure to satisfy.

 

Are you needing a perfect potluck contribution? Let me know what you and your coworkers think of this recipe in the comments below!

Almost Legendary Apple Bacon Cupcakes
Print Recipe
Apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Almost Legendary Apple Bacon Cupcakes
Print Recipe
Apple cupcakes chocked full of bacon and topped with a Maple Cream Cheese Icing.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
20 minutes
Ingredients
Almost Legendary Apple Bacon Cupcakes
Maple Cream Cheese Icing
Servings: cupcakes
Instructions
Almost Legendary Apple Bacon Cupcakes
  1. Preheat oven to 350 degrees. Bake bacon on a cookie sheet until desired crispiness. Set aside and let cool. Keep oven set at 350 degrees.
  2. In a large mixing bowl, combine the dry ingredients of all purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and sugar.
  3. In a separate bowl stir together the wet ingredients of softened unsalted butter, vanilla extract, eggs and buttermilk.
  4. On low speed, pour your wet ingredients into your dry ones and mix until a thick batter forms and all ingredients are well mixed.
  5. Crumble cooled bacon and fold bacon and apples into mix. Mix on low speed until well blended.
  6. Bake for 15-20 minutes at 350 degrees. A toothpick inserted will come out clean. Cool on baking rack.
Maple Cream Cheese Icing
  1. Preheat oven to 350. Cook bacon to desired crispiness. Set aside and let cool.
  2. In a medium mixing bowl beat cream cheese and butter until smooth.
  3. Slowly add powdered sugar while mixing until the icing forms a semi thick consistency.
  4. Add the maple syrup and add cinnamon. Mix until well blended.
  5. Ice cupcakes and garnish with bacon. Bacon can be crumbled over top or can be broken into 1-2 inch pieces and placed on top.
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Kahlua Chocolate Cherry Cupcakes

When we don’t have the time to sip on our Unicorn frappuccinos, sometimes when we’re at home we like to add a little kick of Kahlua to our cup of Joe. Kahlua, coffee and,… what is it missing? Oh yes! Chocolate!

 

Hey guys!

This recipe may look familiar. I have posted it before but I wanted to bring it to you again in a much easier to read format. It is also so delicious that it needed to be brought back into my kitchen this week.

We often see Kahlua added into mixed drinks at a bar but not often added into our brownie or cupcake recipes. It really is a shame. I think Kahlua adds the perfect coffee flavor to enhance all the chocolate recipes. This one is no exception.

Feel free to have a Kahlua mixed drink while baking. Just drink and bake responsibly of course.

First, we will start with a basic rich chocolate cupcake recipe but add a twist. I promise there is nothing basic about it especially after adding a good helping of Kahlua. 

Similar to many cupcake recipes, the ingredients are divided into two groups: the wet ones and the dry ones. For the most part anyway.

When I am exploring a new recipe one of the first things I try to do is determine which bowl should be my mixer bowl and which is not. I can not stand putting my eggs in the wrong bowl and having to switch to my stand mixer later.

I know, I’m sure the professionals out there are saying I should thoroughly read through a recipe before I start mixing. Who has time for that? I barely make it through the ingredient list. Ha!

To clarify, go ahead and put your eggs, sugar, and vegetable oil in your stand mixer bowl and that will from hence forth be your Wet Ingredients. In your other mixing bowl, whisk together the Dry Ingredients.

Alternate mixing in the Dry Ingredients first into the Wet Ingredients and then adding the buttermilk. You will do this two to three times both starting and ending with the Dry Ingredients.

I save the coffee, Kahlua and vanilla extract for last. Mix in the coffee and Kahlua while still using the mixer on low to medium speed. Everything should be well blended to make that magical cupcake chemistry happen.

You can remove the bowl from the mixer and fold in the vanilla extract. I find that the vanilla extract tends to get lost in the batter if it is over mixed.

Once your cakes are good and liquored with that Kahlua tastiness, you will want to bake them at 350° for about 15-20 minutes. A toothpick poked into the middle may not come out completely clean. Don’t worry. A few crumbles attached to the toothpick are completely okay.  Just make sure it doesn’t come out with wet batter attached because that would not be tasty.

Keep an eye on those cupcakes though because the cake for this recipe will come out like brownies with a crispy outer edge and gooey center.  The perfect consistency if you ask me.  Though absolutely delicious (especially for us brownie lovers), a little refrigeration helps firm the cupcakes up in order to help with adding our surprise centers.

Surprise centers?!

That’s right! A sweet and slightly tart surprise to balance all of that rich chocolate. This is where the cherry pie filling comes in to play.

After chilling, it is time to cut holes in your beautiful cakes. Oh no! It will be okay. The taste is worth the price of beauty on this one. There are plunger type utensils that will core your cupcakes for you. Using this utensil would probably make my job a whole lot easier. But, you know me, I like to take the extra difficult route and then tell you all about it.

 I just take my handy-dandy kitchen knife and do my best to cut a round pocket into the cake. Be careful not to cut too low to the bottom of your cupcake. We don’t want the cherry falling out! It also doesn’t need to be huge, just large enough to hold one cherry and a little bit of the pie filling jelly.

If you do it my way, this can certainly be a time-consuming process but it is worth it. After spooning a cherry into each pocket, just replace the cake hole over top. It doesn’t matter if it is pretty or even the cake hole from the same cake. Icing will cover up the imperfections and no one will notice when they are sinking their teeth into decadence.

I have been making quite a few butter creams lately and maybe you thought they were my favorite. They’re not! Sure a Butter Cream has its place but the star of the show is usually a light fluffy creamy cream cheese icing. Think about it. Your favorite cake? Probably Red Velvet. Why? The cream cheese frosting!

I’m kidding. I have no idea which is your favorite cake. However, that Red Velvet is a favorite to many so just keep that in mind here.

 

The magic of the cream cheese icing is that it provides that balance for your taste buds. Of course we all have our sweet tooths (teeth) and we love indulging in those deep rich chocolate flavors but we need that life raft of cream cheese icing to bring us back to our senses.

 A sweet cake, I feel, deserves a milder icing so as not to give you a toothache. With all the overly sweet elements of this cake, it can become heavily sweet very quickly.  The cream cheese icing moderates that sweetness and adds a bit of pep with the coffee grounds that complement the Kahlua flavor in the cake.

Much like those frappuccinos from our favorite coffee shop, I like more sugar and cream than I do actual coffee. Even my coffee grounds are flavored. I prefer light and flavored coffee like vanilla or French vanilla and that is usually what I have on hand. You are certainly welcome to switch out the type of coffee grounds for any that you prefer. Those flavors are already flavors you enjoy so there is no harm done in adding them to your icing. I would love to know what you think of the icing with a more robust coffee used in the icing. 

After icing, your cakes are perfect the way they are.

I wanted to add to that sentence but really they are perfect. But, if you insist on beautiful presentation, adding a cherry to the top is the perfect detail. It provides the perfect preview of what is to come inside.

The can of pie filling from earlier still has half a can of cherries left. We are not wasteful. We use those cherries and call them decoration. Just plop one of those babies on top and now you have a picture perfect dessert that all of your chocolate lovers will enjoy. Your coffee lovers will it enjoy it too. So will your Kahlua lovers. Also, your cherry lovers. I bet they’d enjoy this recipe as well. 

Let me know what you think of this recipe in the comments below. I am always curious to know how yours turned out and if you made any changes. Let me know down below!

Thanks for making life taste sweeter!

Kahlua Chocolate Cherry Cupcakes
Print Recipe
Moist chocolate cupcakes rich with coffee and Kahlua flavors. The cherry filling adds just the right amount of tartness to round out a mouthful of flavor. Creamy Coffee Cream Cheese Icing balances the flavors and brings it all together.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Kahlua Chocolate Cherry Cupcakes
Print Recipe
Moist chocolate cupcakes rich with coffee and Kahlua flavors. The cherry filling adds just the right amount of tartness to round out a mouthful of flavor. Creamy Coffee Cream Cheese Icing balances the flavors and brings it all together.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
Kahlua Chocolate Cherry Cupcakes
Coffee Cream Cheese Icing
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the sugar and eggs on low speed.
  2. Add the vegetable oil to the egg and sugar mixture and mix thoroughly.
  3. In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Alternating between the dry ingredients and the buttermilk, add about a third at a time to the egg mixture, starting and ending with the dry ingredients.
  5. Add in the coffee and Kahlua and mix on low speed.
  6. Fold in vanilla extract with a spatula.
  7. Fill lined baking cups 2/3 full. Bake for 15-20 minutes. A toothpick inserted may not come out completely clean. Crumbles are ok, wet cake batter is not.
  8. Refrigerate cupcakes for about 30 minutes or until they are cool to the touch.
  9. Cut a small hole in the middle of each cupcake. This can be done with a cake plunger/corer or just a knife and spoon. Save the scooped out holes.
  10. Spoon cherry pie filling into the cupcake holes. Make sure to include at least one cherry and some of the pie filling jelly. Save remaining pie filling cherries for topping. Replace the cake holes over top of the cherry and await for icing.
Coffee Cream Cheese Icing
  1. In a large mixing bowl with the whisk attachment, cream the cream cheese until light and fluffy.
  2. Add evaporated milk and mix until well blended.
  3. Slowly add powdered sugar, mixing on low to medium speed. the icing will start to make a smoother consistency.
  4. Add coffee grounds, vanilla extract and salt and mix on medium speed until all ingredients are well mixed. Icing should be creamy consistency.
  5. Frost cupcakes and add a cherry from the Cherry pie filling to the top of the cake to complete.
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New Year Bubbly and Berry Cupcakes

HAPPY NEW YEAR!

The best way to celebrate the new year is with champagne and strawberries. These Bubbly and Berry Cupcakes make the perfect kickoff for a brand new year!

I am so excited for the new year!

More excited than I was to move to Florida. More excited than I was for Christmas.

What better way to celebrate the new year than with some bubbly champagne and delicious strawberries? That sounds like a good start to a new year to me.

IMG_20160101_150258654~2

I have had such a build up of excitement lately. This feeling I think normally hits people in fall or spring but for me it is right now. I want to shed all of the dead weight of 2015 and start 2016 clean, new and fresh. I have so many ideas and projects in store. I just can’t wait to share all of them with you.

Of course I will be maintaining our special Fridays of delicious cupcake goodness (forgive this one for being a bit late (I know, I know, not a great start for a new year)). But, I also have some other great recipes to share that I know you are going to love and some projects I’ve been working on as well. My house is going to undergo some changes this year with planning and budgeting and maybe some inexpensive remodels too. I can’t wait to get underway!

But first, let’s have a cupcake!

New Year Bubbly and Berry Cupcakes4~2

The natural inspiration for this cupcake was bubbly champagne. You pour a glass, you toast a friend, you kiss your love and that’s what New Years is all about. Well, for most folks anyway.

New Year Bubbly and Berry CupcakesCaptain Cupcakeasaurus was working at the station on New Year’s Eve so the kiddo and I packed a few glasses, grabbed a bottle of sparkling cranberry juice instead and toasted in the new year that way. Our family was together and that was the important part.

New Year Bubbly and Berry Cupcakes

I am not one to just “miss out” though. When the holiday calls for champagne, we are going to have champagne dang it! It is funny because I have been craving ham for months now expecting it to come around for Thanksgiving and Christmas.

Well, when my grandmother announced she wouldn’t be doing ham for either of those holidays I practically purchased a ham the same day and announced we would be having it for our New Year’s dinner. They were a great price at Aldi and I ended up buying two.  The point is, I’m not missing out on my ham either!

New Year Bubbly and Berry Cupcakes

The natural pairing with champagne (outside of orange juice for a morning mimosa of course) is strawberries. This New Year Bubbly and Berry cupcake brings you both in a supremely sweet package. The cupcake has just a hint of champagne flavor so no need to splurge on fancy bubbly for this recipe. The cheap kind works just fine. The batter will be wetter than some of our other batters but it works out in the end.

New Year Bubbly and Berry Cupcakes When they are ready to come out of the oven they actually resemble muffins in look and density.

New Year Bubbly and Berry CupcakesNew Year Bubbly and Berry CupcakesDon’t let that fool you though because topping them in a fluffy sweet Strawberry Buttercream makes for a delicious little cake. You can enjoy them on their own or go ahead and serve with bubbly good stuff.

New Year Bubbly and Berry CupcakesIt is time for the toast. Hold your glass high. Here is to a new year full of energy, fun, tasteful treats  and another year of making life taste sweet!

 

 

New Year Bubbly and Berry Cupcakes
Print Recipe
Light Champagne and strawberry cupcake topped with a sweet Strawberry Buttercream.
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
New Year Bubbly and Berry Cupcakes
Print Recipe
Light Champagne and strawberry cupcake topped with a sweet Strawberry Buttercream.
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Ingredients
Bubbly and Berry Cupcakes
Strawberry Butter Cream
Servings: cupcakes
Instructions
Bubbly and Berry Cupcakes
  1. Preheat oven to 350 degrees. Prepare 24 cupcake tins with liners.
  2. In a large mixing bowl, beat eggs and strawberries on medium speed. Add in champagne and vegetable oil.
  3. In a separate bowl, whisk together dry ingredients of flour, sugar, baking powder, and salt.
  4. Add dry ingredients a cup at a time into the ;large mixing bowl and mix until well blended. Batter will be quite wet.
  5. Fill cupcake tins 3/4 of the way full. Bake for 20-25 minutes. Cupcakes will resemble muffins. A toothpick will come out clean when done.
Strawberry Buttercream
  1. In a mixing bowl with the whisk attachment, beat butter until light and fluffy.
  2. Add 4 cups powdered sugar and vanilla to the butter and mix on medium high until well blended.
  3. Add pureed strawberries a little at a time while mixing into the buttercream. Powdered sugar may need to be added to maintain firm frosting consistency after pureed strawberries are added.
  4. Pipe frosting on to cooled cupcakes and enjoy.
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