S'mores Cupcakes with Nutella Buttercream Frosting

S'mores
Cupcakes
Nutella 

These are just a few of my favorite things. 

It starts with a graham cracker crust that's topped with super moist and fudgy chocolate cake. Half way through the baking process you take half of a marshmallow and stick it right in the middle. Continue baking until it's all ooey and gooey and delicious. 

And if that isn't enough...you top these babies off with some seriously amazing Nutella butter cream frosting. 

Are you drooling yet??? 


S'mores Cupcakes with Nutella Buttercream Frosting

Recipe adapted from Pastry Affair

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted

Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

12 large marshmallows, cut in half

Directions:

Preheat oven to 350 degrees. Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes. Cool for 5-10 minutes before filling with cupcake batter.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be thin.

Fill baking cups 2/3 of the way full and bake for 7-8 minutes. Remove pan from oven and place half of a marshmallow into the center of each cupcake. Return to oven and bake for another 7-8 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Nutella Buttercream Frosting

Recipe adapted from Cooking Classy

Ingredients:
1/2 (1 stick) cup unsalted butter, at room temperature
1/2 cup Nutella
2  tsp unsweetened cocoa powder
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream

Directions:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting

Dark chocolate meets white chocolate. 

These cupcakes are rich + fudgy and covered in amazingly delicious white chocolate cream cheese frosting. If you're an extreme chocolate lover, these are for you! 

The batter is super easy since you can just use a boxed brownie mix. I bought some coconut oil a few weeks ago and decided to give it a whirl in these brownies. 

The verdict: decadent and chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like it. I love the idea of using it instead of butter or vegetable oil, partially because I’m insanely crazy about coconut! Apparently you can use coconut oil for everything: conditioner, deodorant, lotion, diaper cream...good to know! 

If you're a fan of coconut oil head over to The Kitchn and check out these awesome recipes! 

Brownie Cupcakes with White Chocolate Cream Cheese Frosting
Ingredients:
1 box Ghirardelli Dark Chocolate brownie mix
1 egg
1/3 cup water
1/3 cup coconut oil
1/4 cup hot fudge sauce

{for the frosting}
1/2 stick butter, softened
2 cups powdered sugar
4 oz cream cheese, softened
4 oz good quality white chocolate, melted (I used Ghirardelli)
1 tsp clear vanilla extract

Directions:

• Preheat oven to 350 degrees. Line a muffin tin with about 12 paper liners and set aside.
• In a large bowl, combine one box brownie mix, the egg, coconut oil, water, and hot fudge sauce until blended. Portion evenly among muffin cups; about 2/3 full. 
• Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely.

{for the frosting}

• In the bowl of a stand up mixer, beat cream cheese and butter until light and fluffy. 
• Slowly add in powdered sugar. 
• In a small bowl over simmering water, melt the white chocolate. Stir until smooth. 
• Add in the cooled white chocolate and vanilla extract. Continue beating until combined and smooth. 

Lemon Blueberry Cupcakes

I don't know about you, but I am so ready for spring and everything it has to offer...warm weather, grilling out, floral dresses, flip flops, baseball games, spring veggies, and eating dinner on the back deck. 

These cupcakes are just what you need for those spring days...they're like a burst of spring time yummyiness in your mouth!

I know I've made some pretty delicious desserts, but I'm pretty sure this one jumped to the top of my list after the first bite.

The sweet and moist lemony cake is super light and airy with soft and gooey blueberries scattered throughout. Then, it's topped with a rich and smooth cream cheese frosting with a hint of lemon zest. This is seriously one of the best combos ever.

Make them. You will not be disappointed! :)

Lemon Blueberry Cupcakes

Recipe adapted from Food Network

Ingredients:

for the cupcakes: 

3 cups all-purpose flour, plus 2 tablespoons, divided

1 tablespoon baking powder
1/2 teaspoon salt 

2 sticks unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature 

zest of 3 lemons, plus 2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk*
2 cups fresh blueberries, plus more for garnish

for the frosting:
1 stick of unsalted butter, room temperature
4 oz cream cheese, softened
4-5 cups of powdered sugar
zest of one lemon
1-2 tablespoons lemon juice

Directions:

for the cupcakes:

Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.

Mix the flour, baking powder, and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zest and mix to combine. Add the dry mixture in 3 parts alternating with the buttermilk, ending with dry mixture.

 

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the batter. Divide the batter evenly between the prepared liners, filling each about 2/3 full. Bake 16-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

*If you don't have buttermilk on hand, just combine 1 cup of milk with 1 tablespoon of white vinegar. Let it sit for about 5 minutes before using. 

for the frosting:

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Chocolate Stout Cupcakes

In honor of St. Patrick’s Day last week, some festive cupcakes were definitely in order. They are chocolaty and rich…and are incredibly moist with a slight hint of Guinness.

They seriously might just be the best cupcakes I’ve ever made.

I used my trusty go-to cream cheese frosting and it’s a perfect complement for these cupcakes. It’s not as sweet as a traditional buttercream frosting, which I really like.  

All in all, I think they turned out great! CHEERS! :)

Chocolate Stout Cupcakes
Recipe adapted from Smitten Kitchen

Ingredients:
for the cupcakes
1 cup Guinness

1 cup unsalted butter

3/4 cup unsweetened Dutch-process cocoa powder

2 cups all purpose flour

2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 large eggs
2/3 cup plain, non-fat Greek yogurt

for the frosting

4 cups confections sugar

1/2 cup unsalted butter, softened

4 oz. cream cheese, softened

1 tablespoon heavy cream

Directions:

to make the cupcakes

• Preheat oven to 350 degrees and line 24 cupcake cups with liners. In a sauce pan, combine butter and Guinness over medium heat and bring to a simmer.
• Whisk in cocoa powder until smooth, remove from heat, and allow to cool slightly.
• In a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate bowl, beat the eggs and Greek yogurt together.
• Add the Guinness mixture to the eggs/sour cream and beat to combine.
• Add the flour mixture to the wet ingredients and beat just to combine.
• Fold the batter, using a rubber spatula, until completely combined.
• Fill the cupcake liners about 3/4 of the way.
• Bake for about 18 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the frosting

• In a large bowl, using a stand or electric mixer, whip the butter and cream cheese until very light and fluffy.
• Slowly add the confectioners sugar, mixing as you add the sugar. Continue adding sugar until the mixture becomes stiff.
• Add the heavy cream and whip until combined.

Champagne Cupcakes

Champagne is my favorite drink. So it shouldn't be a surprise that when I came across a recipe for Champagne cupcakes last week, I was pretty excited to make them. These cupcakes have Champagne in the batter and in the butter cream frosting. Can this cupcake get any better?

Half the fun of making these cupcakes is choosing your favorite bottle of bubbly to bake with.  If you're like me, go with Cook's. Easy on the wallet and it tastes great! You only need 3/4 cup for this recipe, so you get to drink the rest!

The end result is delicious and decadent. There is a slight Champagne flavor incorporated into every element of the cupcake. Enjoy and Happy New Year! :)

Champagne Cupcakes

Recipe adapted from Sprinkle Bakes

Ingredients:

For the cake:

1/2 cup butter softened

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1-3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup Champagne

Champagne Butter cream Frosting:

1/2 cup butter (1 stick)

1/4 cup champagne

1 teaspoon vanilla

4 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and Champagne mixture alternately, beginning and ending with flour. Batter will be thick.
3. Fill cupcake papers with 1/4 cup level measures of batter. Bake for 17-22 minutes. Set aside.
4. Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl and cool.
5. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the champagne and vanilla. Mix well.

Oreo Cupcakes

Oreo are my weakness. You could probably tell from my Oreo Brownies and Chocolate Oreo Cake recipes. So what's left? Cupcakes of course!

When my aunt volunteered me to make 100 cupcakes (yes, 100!) for the youth group at church, I figured these would go over pretty well. The frosting is rich and creamy, and very yummy! Plus, what kid (or adult) doesn't love Oreos?? You really can't go wrong with these cupcakes and they are simple to make...enjoy! :)

Oreo Cupcakes

Ingredients: 

Cupcakes:

1 pkg. (2-layer size) devil's food cake mix

1 cup Greek yogurt, fat free

1/2 cup water

1/2 cup brewed coffee, cooled 

Directions:

Preheat oven to 350 degrees F. Line 24 muffin cups with paper bake cups, set aside.

Stir together cake mix, Greek yogurt, coffee, and water. Fill cups 2/3 full with batter. Bake 20-24 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.

Oreo Frosting:

1 (2 sticks) cup unsalted butter, room temperature

2 teaspoons vanilla extract 

1-2 Tablespoons milk

4 cups powdered sugar

15 Oreos, finely crushed (I used my food processor)

Directions:

In a large bowl cream butter, vanilla and milk. Slowly add in powdered sugar until creamy and fluffy. Mix in crushed oreos until well combined. Frost cupcakes and top with half of an Oreo cookie. 

Key Lime Cupcakes

Key Lime Cupcakes

Ingredients:

1 box white cake mix

3 eggs

1 1/3 cup water

1/3 cup vegetable oil

3 tbsp key lime juice

1 tbsp lime zest (about 1 lime) plus extra for garnish

Key Lime Cream Cheese Frosting (recipe follows)

Crushed graham crackers for garnish

Directions:

1. Preheat over to 350 degrees.

2. Combine cake mix, eggs, water, oil, and key lime juice in a bowl with a hand mixer. Fold in lime zest.

3. Fill cupcake liners about 3/4 full with an ice cream scoop.

4. Bake for 18-21 minutes or until a toothpick comes out clean.

Key Lime Cream Cheese Frosting

Ingredients:

1 8 oz package cream cheese (room temperature)

4 tbsp butter (room temperature)

1 tsp vanilla

4 cups powdered sugar

2 tsp key lime juice (may need extra to thin out the icing)

Directions:

1. Combine softened butter, cream cheese, and vanilla in a mixer.

2. Slowly add in powdered sugar.

3. Add key lime juice one tablespoon at a time until you get the desired consistency for frosting.  

Strawberry Cupcakes with Cream Cheese Frosting

I got a hankering for cupcakes while watching Cupcake Wars on Food Network the other day. One of the contestants made a strawberry cupcake that looked amazing! Once I have a recipe in my head I am bound and determined to make it. I only made 12 cupcakes and used the rest of the batter to make a small cake. Enjoy! :)

Strawberry Cupcakes with Strawberry Cream Cheese Frosting

Adapted from Real Mom Kitchen
Cupcakes:

• 1 white cake mix
• 1 (3 oz) box of strawberry gelatin
• 2/3 cup canola oil
• 1/2 cup of frozen sliced strawberries in syrup, thawed
• 1/2 cup water
• 4 eggs

Frosting: 

• 8 oz cream cheese
• 1/2 stick butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

*Sliced strawberries for garnish

1. Preheat oven to 350 degrees and line muffin tins with 12 cupcake liners.
2. In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
3. Fill cupcake liners 2/3 of the way full with batter, do not over fill.  With the extra batter fill an 8 inch cake pan that has been greased and floured.
4. Bake at 350 for about 21 minutes until a toothpick inserted into the center comes out clean.  Allow to cool.
5. Place the butter, cream cheese, and vanilla extract in a bowl and using a mixer beat until smooth.
6. Add half the powdered sugar to the cream cheese mixture and beat until all combined and fluffy. 
7. Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes. Top with strawberry slices.

*I used the remaining cream cheese frosting on top of the mini cake. I cut the strawberries length wise and placed them around the top of the cake.