Incredible Irish Car Bomb Cupcakes

There are three items that I always seem to have in my home:

Funnily enough, they are used mainly for baking and rarely for drinking. Now, with these three ingredients you could make an Irish Car Bomb: pour a pint of Guinness. In a 2 shot glass mix a shot of whiskey and a shot of Irish Cream. Drop into the Guinness and chug it down before it curdles.

Not your idea of fun? Mine either. But these incredible Irish Car Bomb cupcakes will have you thanking the brave mix-master who created the drink.

Just a note: the alcohol of the Guinness bakes out of the cupcake itself, but the ganache and frosting can be potent, depending on how much alcohol you use.

I've adapted this recipe from some of my favorite individual recipes, as well as taken tips from the BrownEyedBaker blog. This recipe makes 24 cupcakes.

Ingredients
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter; room temperature
¾ cup cocoa powder (Dutch process if you have it)
2 cups all-purpose flour
2 cups granulated sugar
1½ teaspoons baking soda
¾ teaspoons salt 2 eggs
2/3 cup sour cream

For the Whiskey Ganache Filling:
6 ounces bittersweet chocolate
2 ounces unsweetened chocolate
2/3 cup heavy cream
2 tablespoons butter; room temperature
2 teaspoons Irish whiskey

For the Baileys Frosting:
2 cups unsalted butter; room temperature
3-4 cups powdered sugar
8 tablespoons Irish Cream (taste test frosting; I tend to like mine strong)

Directions:
For Cupcakes:
Preheat oven to 350 degrees F. Line 24 cupcake cups with liners.

Bring the Guinness and butter to a simmer in a saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and allow to cool slightly.

Whisk flour, sugar, baking soda and salt in a large bowl. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners.

Bake until a toothpick inserted into the center comes out clean, 15-18 minutes. Cool completely.

For Whiskey Ganache Filling:
Place 1 oz pieces of chocolate in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it until smooth. Add the butter and whiskey; stir until combined.

Let the ganache cool until thick but still soft enough to be piped. (Refrigerate if necessary)

Fill the Cupcakes:
Using a 1-inch round cookie cutter (or a small paring knife), cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping bag with a wide tip and fill the holes in each cupcake to the top (or over the top- you will have enough ganache).

For Baileys Frosting:
With hand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar- a few tablespoons at a time- until all of it is incorporated.

Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy. Frost the cupcakes; add chocolate shavings or sprinkles if desired. Store the cupcakes in an airtight container, refrigerated, for up to 3 days.

Individual Chocolate Mousse Cakes

There are times when nothing will do but incredibly intensely rich chocolate. And these individual chocolate mousse cakes conquer any chocolate craving. This recipe is made with only three ingredients; the cakes are both simple and decadent.

These are best if served warm, so the centers are still gooey but are quite good chilled when the middle has the texture of taffy.

Recipe adapted from parents.com. Makes 12 individual cakes.

Ingredients

* 2 bars (7 ounces each) milk chocolate
* 6 large eggs
* 1/4 cups plus 2 tablespoons all-purpose flour

Directions

1. Heat oven to 325°F. Line a standard-size 12-cup muffin pan with paper liners.

2. Melt chocolate in microwave. Begin with one minute. Stir. The heat in 30 second increments, stirring after each, until melted.

3. Stir eggs and flour into melted chocolate with wire whisk or wooden spoon. Ladle into prepared muffin-pan cups, dividing equally.

4. Bake in 325°F oven for about 12 minutes or until sides of cupcakes are set but centers are still liquid. Cool cupcakes in pan for 5 to 10 minutes. Centers will set into warm mousse. Serve with vanilla bean ice cream.

Hot Chocolate Cupcakes

My sister wanted to make a chocolate dessert for our family's Thanksgiving gathering. I had just pulled this recipe from the latest Family Circle magazine but hadn't had a chance to try them.

Of course they were a hit. The adults enjoyed them but the kids adored them! Tasty little cupcakes that look like their favorite winter drink- and covered with marshmallows! What's not to like?

This is a great recipe for the kids to help with. From working the mixer and adding ingredients to decorating with marshmallows and the candy cane.

The only thing I would change the next time I make these is to add about 2oz melted semisweet chocolate to the cake batter for a bit more richness and moisture. You'll see that addition in the recipe in italics.

Recipe makes 12 cupcakes

Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar

2oz semi sweet bakers chocolate, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups confectioners' sugar
1/4 cup solid vegetable shortening
2 tablespoons plus 2 teaspoons milk or water
1 1/4 cups mini marshmallows
3 candy canes

Directions
1. Heat oven to 350 degrees F. Line indents of a standard-size 12-cup muffin pan with cupcake liners.
2. Cupcakes. In medium-size bowl, combine flour, cocoa powder, baking soda and salt.
3. In large bowl, with mixer on medium-high speed, beat butter and sugar until smooth and creamy, 2 minutes. Slowly mix in 2 oz melted semi sweet bakers chocolate. Beat in eggs and vanilla until fluffy, 1 minute. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fill each cupcake liner two-thirds full (about 3 tablespoons of batter per liner).
4. Bake at 350 degrees F for 25 minutes or until toothpick inserted in centers comes out clean. Remove cupcakes
from pan to wire rack; let cool.
5. Topping. In medium-size bowl, with mixer on low speed, beat confectioners sugar, shortening and milk or water until smooth. Spread over cupcakes, about 2 tablespoons for each. Top each cupcake with 8 or 9 mini
marshmallows. With a serrated knife, cut wrapped candy canes into 2-inch pieces. Unwrap and tuck a piece into each cupcake.

291 calories per cupcake

Cute and Delicious Halloween Cupcakes

My eldest's birthday falls just a few days before Halloween. If she is anything like her mother, Halloween will be her very favorite holiday. I imagine, however, that there will be few birthdays she is excited to share with ghosts, spiders and pumpkins.

This year she was excited to do just that, and a Halloween theme was chosen. Friends were thrilled to come in costume and Halloween activities were enjoyed.

Instead of cake I opted to create these super cute Halloween cupcakes I saw in Woman's Day. These were incredibly easy to make; the girls loved helping - and sneaking bits of candy!

All cupcakes begin with a cupcake base. We chose a white cake as it wouldn't clash with any topping flavors.

What you need for the spider: white frosting, Mallomar (we found a generic at Fareway), Tootsie Roll midgees, M&Ms and M&Ms Minis.

To do: Top cupcake with white frosting. Cut Tootsie Roll into 8 small pieces. Soften and roll between your hands to create legs. Place legs on cupcake, hanging down sides. Place Mallomar on top o legs. Use a tiny bit of frosting to make M&Ms stick.

What you need for the ghost: white frosting, M&Ms Premiums Mint Chocolate (if you have trouble finding these chocolate rocks would look nice, too). White fondant. Doughnut hole. Mini M&Ms.

To do: Top cupcake with white frosting. Place M&Ms mint chocolates (or chocolate rocks) around the edge of the cupcake. Roll fondant to 1/8" thickness. Use a large cup to cut into a circle (4"-5" diameter). Place over doughnut. Use a bit of frosting to attach mini M&Ms eyes.

What you need for the pumpkin: green frosting (or green food color and white frosting), orange frosting (or mix red and yellow food color with white frosting), fall leaves sprinkles (mine came in a jar of 6 different sprinkles made by Wilton), doughnut hole, green apple Airhead candy.

To do: cover doughnut holes in orange frosting and refrigerate (this will make them a bit easier to handle). Frost cupcake with green frosting. Sprinkle with fall leaves. Using a small pizza cutter, cut small triangles and thin strips from green apple Airheads. Roll strips btween you hands to create vines. Top cupcake with orange doughnut. Place vines and stem on top.

I snapped the image below with my phone while at the library, but didn't get the instructions, so we just guessed at how to do some things. I think our creations turned out adorable and the girls were very impressed!

We opted not to make the vampire. Click the image to see it larger to get the list of what you need. I think construction is really self explanatory.

Breakfast Cupcakes with Sausage and Apples

I love recipes that surprise me. And this one really did. First, it was quite easy to make. Second, the sausage and apple combination was delicious. Third, I really love that this can be made in individual portions (as the title suggests) or as one big "griddle cake".

This is a great recipe for your upcoming Mother's Day brunch. But you don't have to wait until then to try it! The recipe came from Cuisine at Home magazine.

Use a jumbo muffin tin for 6 muffins or greased 9" cast iron skillet- it will easily serve 8-10 people.

Ingredients

Cake
* 1 1/2 c. all-purpose flour
* 1/2 c. cornmeal
* 1/3 c. packed brown sugar
* 1 Tbsp. baking powder
* 1 tsp. baking soda
* 1/8 tsp .kosher salt
* 1/2 c. plain nonfat yogurt or buttermilk
* 1/4 c. milk
* 2 Tbs. vegetable oil
* 2 eggs
* 1 egg white
* 1/2 bulk breakfast sausage
* 1 apple sliced thin ( I like honeycrisp or fuji)
For the Carmel
* 1 c. packed brown sugar
* 1/3 c. heavy cream
* 1/4 c. maple syrup
* 2 Tbs. of a good bourbon or rum (optional)
* 1 tsp. salt


Directions

1. Preheat oven to 350
2. Coat cups of jumbo muffin tin with nonstick spray, these can be baked in a greased 9 inch cast iron skillet for 30 min.
3. Combine flour, cornmeal, brown sugar, baking powder, baking soda and salt in a large bowl.
4. Combine yogurt, milk, oil, eggs, and egg white in another bowl. Set aside
5. Brown sausage in a skillet about 5 min. remove and drain on paper towel.
6. Whisk brown sugar, cream, syrup,bourbon, and salt for caramel together in a skillet over med high heat, stirring often, Bring to boil, reduce heat to medium-low and simmer for 10 min.
7. Stir sausage into flour mixture and add yogurt mixture. Stir just until combined; mixture will be slightly lumpy. Fan apples slices in bottom of cups (make sure each slice has some contact with cup). Divide caramel evenly between cup- about 4 T each cup; top with rounded 1/2 cup of batter.
8. Bake until toothpick inserted comes out clean, about 30 min.
9. Let them cool briefly and run a paring knife around the edge before turning out of muffin tin.

Boston Cream Cupcakes- Simple and Spectacular

Yet another installment of one item two ways.

This first recipe, Boston Cream Pie Minis, is a simple Kraft recipe. Easy to prepare, easy to share.

The second recipe is more time consuming (all from scratch) recipe from Cuisine magazine. This a much fancier dessert, almost formal.

Both are delicious. So take your pick!

Boston Cream Pie Minis

Prep Time: 1 hr 30 min
Total Time: 1 hr 30 min
Makes:
2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups (do not put into paper muffin cups!) as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Boston Cream Cupcakes

These take about half an hour longer to make but are definitely more decadent. Don't waste these on the kids if they are under 12.

Pastry Cream (also great for tart shells and cream puffs)

2 c whole milk

1/2 c sugar

1/4 c cornstarch

1/4 t kosher salt

2 eggs

2 T unsalted butter

1/2 t vanilla extract



Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove from heat.



Whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, the gradually whisk in 1/2 of the hot milk.



Pour the egg mixture into the remaining milk in the pan and return pan to burner. Cook over medium heat, whisking often, until thick. Boil one minute, whisking constantly, to eliminate starchy tastes and thicken a bit more.



Off heat stir in butter and vanilla until butter is melted. Transfer to a bowl and cover with plastic. be sure to press plastic to the surface of the cream to prevent a skin from forming. Chill before using.



Cupcakes
2 3/4 c all purpose flour

1 1/2 t baking powder

1/2 t table salt

2 c sugar

2 sticks unsalted butter (1 c) softened

4 eggs

1 c buttermilk

1 t vanilla extract

1/4 c cocoa powder, sifted

1 t instant espresso dissolved in 2 T hot water



Whisk dry ingredients together in a bowl and set aside.



Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla, mix until combined. Add remaining flour and mix until blended. Transfer 2 c batter to a small bowl.



Fold cocoa and espresso mixture (I only used cocoa as I don't like even a hint of coffee in anything) into 2 c batter until incorporated.



Place a heaping Tbsp of chocolate batter at the bottom of each cupcake liner; smooth to cover bottom. Top with vanilla batter, filling to the top. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.



Cool in pan about 20 minutes and transfer to rack to cool completely. (The cupcakes will spread out on your cupcake pan so have a thin knife available to loosen the tops before you remove the cupcakes).



When cupcakes are completely cool cut them flush with the tops of the liner with a serrated knife. Remove the liner and slather pastry cream on the bottom. Gently press the top back on.

Top with Chocolate Glaze (below) and milk chocolate curls (if you wish) and chill. Bring to room temperature before serving.



Chocolate Glaze

2/3 c heavy cream

2 T light corn syrup

8 oz semi sweet chocolate, finely chopped or chocolate chips



Boil cream and corn syrup in a sauce pan. Off heat whisk in chocolate until smooth. Spread about 2 Tbsp on each cupcake. (If the glaze thickens you can warm it in the microwave for about 30 seconds to make it spreadable.)

Sweet Zucchini Cupcakes with Cream Cheese Frosting

Sometimes I send treats to work with Doug. His co-workers all seem to appreciate it. Go figure...

Not long ago I sent these and received rave reviews:

Sweet Zucchini Cupcakes with Cream Cheese Frosting
A reader recipe from Everyday Food

Makes 12 * Prep Time 20 minutes * Total Time 1 hour 30 minutes

You'll Need
1 1/2 c all purpose flour (spooned and leveled)
1 c packed dark brown sugar
2t baking powder
1/2 t ground cinnamon
1/2 t salt
1/2 c coursely chopped pecans or walnuts (optional)
1 zucchini, coarsely grated (1 1/2 c)
1/3 c vegetable oil
2 large eggs, lightly beaten
1/2 t vanilla extract

Directions:
Preheat oven to 350. Line muffin tin with paper cups.

In a medium bowl mix flour, brown sugar, baking powder, cinnamon and salt. Mix in nuts.

In another bowl combine zucchini, oil, eggs and vanilla; add to flour mixture and mix until combined. Do not over mix.

Divide batter among cups. Bake until a toothpick insrted comes out clean; 40 to 45 minutes.

Cool completely.

Make cream cheese frosting:
Beat 4 T room temperature unsalted butter and 4oz room temperature bar cream cheese until smooth. Add 2 c confectioners sugar and 1/2 t vanilla extract. Beat until light and fluffy. Refrigerate until ready to use.