Root Beer Float Cake!

My daughter loves root beer, and so I decided to bake her a one-of-a-kind root beer float cake for her 6th birthday!  She SWOONED over it, and had two pieces just that night! (We stopped her, I don't know how far she would have gone...)

S'Mores Cupcakes!

So I brought these very shortly after I had started a new job... They liked me that day :) These were chocolate cupcakes, with marshmallow frosting dipped in crushed graham crackers, topped again with marshmallow frosting - torched and some chocolate ganache drizzle and a Hershey's chocolate on top! They DEFINITELY tasted like they came from the campfire and they were DELICIOUS!

Reese's Pieces Cupcakes

Chocolate and peanut butter is always a fan favorite, and these always disappear faster than anything!

I did a moist chocolate cupcake with to DIE for peanut butter buttercream, drizzled ganache and topped with crushed Reese's Pieces! These were a hit for my boss' birthday (she is a huge Reese's Pieces fan)

Mint Chocolate Cupcakes

Cute and simple chocolate cupcakes with peppermint buttercream for Saint Patrick's Day!

Also, Guinness Cupcakes with Vanilla Bean Frosting - So good!

Chocolate Stout Cupcakes

(Adapted from Dave Lieberman's Recipe)

24 cupcakes

3/4 cup dutch cocoa 

2 cups sugar

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

Pinch salt

1 bottle Guinness

1 stick butter, melted

1 tablespoon vanilla extract

3 large eggs

3/4 cup sour cream

Preheat oven to 350 degrees.

In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.

In another medium mixing bowl, combine the stout, melted butter, and vanilla. Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 10 to 12 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.

Vanilla Bean Buttercream

(Adapted from Cook’s Illustrated)

Yield: 3 cups (Enough for 24 cupcakes)

3 sticks unsalted butter, softened

1 vanilla bean, halved lengthwise

3 cups confectioners’ sugar

Pinch salt

2 Tablespoons heavy cream

1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Super Easy, Super Moist Chocolate Cupcakes

Yield: Makes 12 cupcakes.

(Recipe adapted from Epicurious)

INGREDIENTS

1 1/2 cups flour

1/4 cup dutch cocoa powder

1 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup strong brewed coffee

1 Tbsp white vinegar

2 teaspoons vanilla extract

6 Tbsp (1/4 cup plus 2 Tbsp) olive oil

Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps.

In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.

Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes.

Peppermint Buttercream

3 sticks unsalted butter, softened

6 cups confectionery sugar

1/4 c up milk (plus more if needed to match desired consistency)

1 1/2 tsp peppermint extract

Green food coloring (if desired)

Cream butter until light and fluffly. Add confectionery sugar 1 cup at a time until well incorporated. Add milk a little at a time until you reach desired consistency. Add extract and mix until incorporated. Add green food coloring, if desired, until desired shade is reached.

Colorful tie dye cupcakes!

These are just amped up vanilla cupcakes!  I use 4-6 different colors.... I divide the batter up into tupperware or bowls, color each with food coloring, and layer the colors in the cupcake liners :)

With the frosting, do the same thing as the batter - color vanilla buttercream in 4-6 different bowls, then add them to your pastry bag in sections - a line up the bag in blue, another line up the bag in yellow, etc. etc. It may take a cupcake or two to start getting the desired colorful swirl, but it'll come!  I tend to always use Buddy's Vanilla Cake recipe for my vanilla cupcakes :)

Buddy Valastro's Vanilla Cupcakes

(Adapted from Buddy's Vanilla Cake Recipe)

2 1/2 cups cake flour

2 cups sugar

3/4 cups vegetable oil

1 tablespoon baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon salt

4 extra-large eggs, at room temperature

1 cup whole milk

Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment (or hand mixer). Mix until smooth.

Beat in eggs, one at a time, adding the next one after the previous one has been absorbed into the mixture. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. Mix in the milk, 1/2 cup at a time, until completely mixed and smooth. 

Line cupcake pan with liners.  Fill 3/4 full with batter. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 19-22 minutes.

2 cupa butter, softened to room temperature

5 cups confectioners sugar

Up to 2 tablespoons milk

2 teaspoons vanilla extract

Pinch salt

Directions

Beat the butter until fluffy, about 2 minutes. Add confectionery sugar 1/2 cup cat a time until incorporated. Add vanilla extract and salt. Add milk a little at a time and beat until you reach your desired consistency. Beat on medium-high for 2-3 minutes until light and fluffy.

Surprise 40th Birthday Party Cake for 75 people :)

Chocolate cake, raspberry filling, and chocolate frosting!

Sweetheart Rose Cupcake Bouquets :)

One of my favorites! Red Velvet :)

In my opinion, the best Red Velvet Cake recipe!!

Cake Man Raven's Red Velvet Cupcakes

(Adapted from Cake Man Raven's Red Velvet Cake Recipe)

24 cupcakes

2 1/2 cups cake flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp fine salt 

1 tsp cocoa powder

1 cup buttermilk

2 eggs

1 tsp white vinegar

1 1/2 cups vegetable oil

1 oz red food coloring

1 tsp vanilla extract

Sift together all dry ingredients. Put wet ingredients into an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to mixing bowl until all ingredients are combined.  Pour and spread evenly into a cake tin and bake at 350 degrees for 20–30 minutes

Cream Cheese Frosting

4 cups confectioners sugar

1 lb. cream cheese (softened)

1 lb. butter (softened)

pinch salt

2 tsp vanilla extract

Mix together the cream cheese and the softened butter. Gradually add confectioners’ sugar until it reaches desired sweetness and smoothness Add vanilla extract and mix well

Lemon Blueberry Cupcakes

One of my top three requested - Lemon Blueberry cupcakes infused with real lemon zest and blueberries.

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting

Recipe courtesy Lori Jacobs, Cupcake Wars, 2011

24 cupcakes

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks butter

2 cups sugar

3 eggs

1 teaspoon vanilla extract

Zest of 1 lemon

2 cups sour cream

1 1/2 cups fresh blueberries

2 sticks butter

8 ounces cream cheese

1 teaspoon vanilla extract

Juice and zest of 1 lemon

10 to 12 cups powdered sugar

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

Mix the flour, soda 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 sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.

For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes (to celebrate the life of my grandmother) - topped with chocolate NY Yankee logos to celebrate her biggest passion in life :)

Raspberry Champagne Cupcakes with Raspberry Champagne Buttercream Frosting

2 3/4 cups cake flour

1 tablespoon baking powder

1 teaspoon salt

2/3 cup butter

1 1/2 cups white sugar

3/4 cup sweet raspberry champagne

6 egg whites

Raspberry Champagne Buttercream Frosting

6-7 cups powdered sugar

2 cups butter, at room temperature

1 teaspoon vanilla extract

1/4-1/2 cup raspberry champagne, at room temperature

To Make The Cupcakes:

Preheat oven to 350 degrees F (175 degrees C).  Prepare a cupcake pan with liners. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.

In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

To Make The Frosting:

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.  Add vanilla and champagne, beating on medium for another minute.

RIP Halloween Cupcakes

Peanut-free "RIP" Halloween Cupcakes for my daughter's Halloween Class party!

Made with basic vanilla cupcakes! Just roll frosting in ground up Oreo's and top with halved Milano!

Buddy Valastro's Vanilla Cupcakes

(Adapted from Buddy's Vanilla Cake Recipe)

2 1/2 cups cake flour

2 cups sugar

3/4 cups vegetable oil

1 tablespoon baking powder

1 teaspoon pure vanilla extract

1/2 teaspoon salt

4 extra-large eggs, at room temperature

1 cup whole milk

Put the flour, sugar, vegetable oil, baking powder, vanilla and salt in the bowl of a stand mixer fitted with the paddle attachment (or hand mixer). Mix until smooth.

Beat in eggs, one at a time, adding the next one after the previous one has been absorbed into the mixture. After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in. Mix in the milk, 1/2 cup at a time, until completely mixed and smooth. 

Line cupcake pan with liners.  Fill 3/4 full with batter. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 19-22 minutes.

2 cupa butter, softened to room temperature

5 cups confectioners sugar

Up to 2 tablespoons milk

2 teaspoons vanilla extract

Pinch salt

Directions

Beat the butter until fluffy, about 2 minutes. Add confectionery sugar 1/2 cup cat a time until incorporated. Add vanilla extract and salt. Add milk a little at a time and beat until you reach your desired consistency. Beat on medium-high for 2-3 minutes until light and fluffy.

Chocolate Peanut Butter Cupcakes

GO GIANTS! Super Bowl Cupcakes :) Chocolate Peanut Butter, as (usually) requested!

Made for my sister-in-laws baby shower, I took a couple "back in the day" treats and turned them into delicious cupcakes - Orange Creamsicle and Root Beer Float!

Orange Creamsicle Cupcakes

12 Cupcakes

1/2 cup unsalted butter, room temperature

2/3 cup granulated white sugar

3 large eggs

1 1/2 teaspoon pure vanilla extract

1/2 teaspoon of pure orange extract

Zest of 1 orange (optional)

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Place the sugar and orange zest into the bowl of your mixer and blend until moist and fragrant. Add in butter and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange extracts.

In a separate bowl whisk together the flour, baking powder and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

Cream Cheese Frosting

(1) 8 ounce package of cream cheese; room temperature

2 tablespoon of butter; room temperature

1 tablespoon of shortening

1 teaspoon clear vanilla extract

1 1/2 cup confectioners sugar; add more to reach desired consistency

Orange gel coloring

1. Combine cream cheese, shortening and butter in the bowl of a stand mixer and mix until smooth, creamy and well blended.

2. Blend in the vanilla extract.

3. Slowly add the confectioners’ sugar until you reach the desired consistency. Add orange gel coloring to desired color.

Root Beer Float Cupcakes
24 Cupcakes
Cake
3/4 cup butter, room temperature
3 eggs, room temperature
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
1 tablespoon root beer extract
1/2 teaspoon vanilla extract
1 1/4 cups root beer
Root Beer-flavored hard candies,Whipped Cream, and/or straws for garnish (optional)

Preheat oven to 350 degrees. In a medium bowl stir together flour, baking powder, and salt. Set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until lightly fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla.

Alternately add flour mixture and root bear to butter mixture, beating on low speed after each addition just until combined. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.

Bake for 15 to 17 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Root Beer Frosting

1/2  Cup Butter (1 Stick) At Room Temperature
1 1/2  Cups Vanilla Ice Cream – Let stand at room temperature for 30 minutes.
1 tsp vanilla extract
1/2 tsp root beer extract
8 cups confectionery sugar

In a large bowl beat butter on medium speed until fluffy. Beat in the ice cream and vanilla. Gradually beat in the powdered sugar. If necessary, stir in additional ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.

Chocolate Eggnog Mint Cupcakes

Eggnog based vanilla cupcake, with chocolate ganache topping and peppermint buttercream frosting. Specially requested, specially made! :)

Chocolate Eggnog Peppermint Cupcakes

Cupcake Ingredients:

For the cupcakes:

¼ cup dark rum or bourbon

1 cup low-fat eggnog

¼ cup vegetable oil

1 tbsp. apple cider vinegar

1 tsp. vanilla extract

¼ tsp. ground nutmeg

1 cup sugar

1 1/3 cups all-purpose flour

¼ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

For the ganache frosting

1/2 cup heavy cream

1 cup Callebaut semisweet chocolate chips (may substitute other good-quality semisweet chocolate chips)

PEPPERMINT SCHNAPPS FROSTING

8 tablespoons butter (1 stick), at room temperature

1/2 cup peppermint candy (about 7 peppermint sticks), finely crushed

3 cups confectioners' sugar, sifted

2 to 3 tablespoons milk

1 to 2 tablespoons peppermint schnapps (or 1/2 teaspoon peppermint extract)

Cupcakes:

Preheat oven to 350° F.  Line a 12-cup muffin tin with paper liners.  In a small bowl, mix together the rum, eggnog, vegetable oil, apple cider vinegar, and vanilla extract.  In a large bowl, mix together the nutmeg, sugar, flour, baking soda, baking powder and salt.  Pour the liquid ingredients into the dry ingredients and whisk until just combined.  Divide evenly between prepared muffin wells. 

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.  Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Ganache:

Lay a large piece of wax paper on the work surface.

Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

Frosting

Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners' sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps.Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.

Margarita Cupcakes

Not only are these absolutely delicious.... they're absolutely positively delicious! Who doesn't like a cupcake infused with liquor? :)

Margarita Cupcakes 
12 cupcakes

1½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon vanilla extract
½ cup buttermilk

To Brush the Cupcakes:
1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
3 cups powdered sugar
1 tablespoon lime juice or margarita mix
2 tablespoons tequila
Pinch of salt

Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners; set aside.

In a medium bowl, whisk together the flour, baking powder and salt; set aside.

In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

Reduce the mixer speed to medium  and add the eggs one at at time, mixing thoroughly after each addition.

Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

One of the BEST Chocolate Cupcakes

Okay, these are absolutely delicious - and heavy and light at the same time, if that makes any sense... and quite rich. Definitely for the chocolate fan! Chocolate brownie cake, topped in chocolate mousse, topped with a whipped-cream type frosting. Absolutely to die for!

Cannoli Cupcakes

Sinfully delicious for my Italian husband!

Cannoli Cupcakes
24 Cupcakes

2-½ cups flour
2-½ teaspoons Baking Powder
½ teaspoons Salt
1-¾ cup Sugar
½ cups Butter, Softened
3 whole Eggs
1-½ teaspoon Vanilla Extract
1 Tablespoon Marsala Wine
1 cup Milk
1 cup Ricotta Cheese
1 teaspoon Orange Zest
2 Tablespoons Powdered Sugar
1 cup Chocolate Chips

Preheat the oven to 375 degrees and line two muffin pans with cupcake wrappers.

Mix the flour, baking powder, salt, and sugar together in a medium bowl.

In a different, larger bowl, mix together the butter, eggs, vanilla, Marsala wine, and milk.

Add in the ricotta cheese, orange zest, and powdered sugar. Mix in the dry ingredients, and then stir in the chocolate chips.

Pour the batter into cupcake liners, 24 in total. Bake for 20 to 25 minutes. Remove the cupcakes from the muffin pans to a cooling rack.

Filling
1 (32 ounce) container ricotta cheese
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/4 cup semisweet chocolate, mini pieces
1/3 cup miniature semisweet chocolate chips

In large bowl, with mixer at low speed, beat ricotta, cream cheese, rest of the grated orange peel, confectioners? sugar and 1 teaspoon vanilla extract until smooth. Stir in 1/4 cup semisweet-chocolate mini pieces.

Frosting
3/4 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 tablespoons orange liqueur
1/2 teaspoon vanilla extract
1 tablespoon white sugar
1 tablespoon mini semi-sweet chocolate chips

 In small bowl, with mixer at medium speed, beat whipping cream and 3 tablespoons confectioners' sugar until soft peaks form. With rubber spatula, fold in 2 tablespoons orange liqueur and 1/2 teaspoon vanilla. With metal spatula, spread whipped-cream frosting over cake. Refrigerate cake at least 2 hours before serving. Sprinkle top of cake with chocolate pieces just before serving.

Hello Kitty Cupcakes

Vanilla Cupcakes and Peanut Butter Cup filled Chocoalte Cupcakes with Vanilla and Chocolate frosting... with Marshmallow Fondant Hello Kitty toppers.

Chocolate and Vanilla "Baby Girl Monkey" Shower Cupcakes

My best friend had a "Monkey" baby girl theme for her shower - I made all the fondant cupcake toppers - and the cupcakes were basic chocolate/vanilla combinations :) The vanilla frosting was a creamy whipped frosting that she is in love with, and requests at all times!

American Pride Cupcakes

I love making these for Memorial Day picnics, Independence Day, Veterans Day... any day that celebrates America and those who fight for it :) These are basic vanilla cupcakes, with vanilla buttercream tinted to resemble Old Glory!

Banana Split Cupcakes

I have been drooling over this idea for about a year or two, and finally made them! They were AWESOME! How adorable are these?!?!? Banana infused cupcake with fresh strawberry and pineapple filling, and a light vanilla buttercream. Topped with chocolate ganache drizzle, and of course sprinkles and a maraschino cherry!! These were so fun to make, and so delicious, and SO impressive!!! :) My favorite so far!!

Chocolate Peanut Butter Cupcakes

Who doesn't like chocolate and peanut butter?? I know I do!! What I did here was make chocolate cupcakes (tried a new recipe), fill it with a peanut butter filling, and made two frostings... chocolate buttercream and peanut butter buttercream and mashed them together in my pastry bag and made purdy swirls! :) Of course I topped them with a mini Reese's cup... Apparently they were extremely good and went fast at our football party!!

Swan's Down Ultimate Chocolate Birthday Cake

I got about two dozen cupcakes! Fill almost to top of liner :)

Ingredients

1 ¾ cup Swans Down Cake Flour (Any cake flour will do)

¾ cup unsweetened cocoa powder (I used about a cup)

1 ½ teaspoons baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1 cup sour cream

1/3 cup water (I boiled mine)

2 ½ teaspoons vanilla (I used 1T)

2 sticks (1 cup) unsalted butter, softened

1 1/3 cups firmly packed light brown sugar (I used a cup of brown, and 1/3 cup white sugar.. I ran out of brown sugar :P)

3 large eggs (Always at room temperature when baking cupcakes!)

Preheat oven to 350 degrees F. Line cupcake tins with paper.

In a bowl mix together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl whisk together sour cream, (boiled) water and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Add flour mixture to butter mixture in batches alternately with sour cream mixture, beginning and ending with flour mixture and stirring until batter is blended well.

Divide batter among muffin cups (fill almost to top!). Bake in middle of oven 25 to 30 minutes (mine took 18-19!), or until a tester comes out clean. (My method is to press down on them until they spring back up) Cool completely.

After they cooled I took a melon baller and scooped out holes for filling - I decided not to use my awesome filling pans this time :)

Peanut Butter Filling

1 cup peanut butter

1 cup confectioners' sugar

1/4 teaspoon salt

Milk if needed

Beat together peanut butter, confectioners' sugar and salt. Depending on the consistency you want, I ended up adding a little milk to make it "creamier". I added tbsp of milk at a time until I got right consistency for what I wanted, about two or three. I put this in a small plastic bag - then just cut off the tip and fill the cupcakes when they're ready.

Peanut Butter Buttercream

1 1/2 cups confectioners' sugar

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1 tsp pure vanilla extract

1/2 tsp salt

1/3 cup milk

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Cream butter until smooth. Add peanut butter, vanilla, and salt, and beat until fluffy. Add confectioners’ sugar a little at a time (makes less of a mess) until buttercream is light and fluffy.  Add milk a little at a time to achieve your desired consistency.

Chocolate Buttercream

3 cups confectioners' sugar

1 cup unsweetened cocoa powder

1 1/2 sticks butter

2 tsp. vanilla extract

1/8 tsp. salt

Up to 1/4 cup milk

Cream butter until smooth. Add cocoa powder, vanilla, and salt, and beat until fluffy. Add confectioners’ sugar a little at a time (makes less of a mess) until buttercream is light and fluffy.  Add milk a little at a time to achieve your desired consistency.

 "Paint" vertical lines of the peanut butter buttercream on the inside of your pastry bag. This is sort of an example from someone else - they painted frosting coloring gel, but do the same thing with your PB buttercream, just thicker :)

Once you have done that, try not to let the sides of the pastry bag touch - now spoon in your chocolate buttercream like you would normally do and squeeze out frosting until desired swirl starts coming out of the pastry bag.

I used a large french tip to do my swirl on these. Came out great!

Happy Baking!