living artfully

pumpkin spice latte cupcakes with caramel buttercream

I've made many many cupcakes over the years. Some great and some just eh. But these... these are amazing. Pumpkin spice latte cupcakes with caramel buttercream. Quite possibly the best cupcakes I've ever made.


inspired by annie's eats 

The cake has the perfect spiciness; and it's super moist from the fresh coffee that is brushed on top while the cupcakes are still warm.  I love it with the caramel buttercream, but you could also cheat and top it with canned whipped cream like they do at a coffee house. Go find an excuse to make these... trust me!

ingredients
makes approximately 24 cupcakes

for the cupcakes
2-2/3 cups all purpose flour
3-1/2 tablespoons espresso powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 15-ounce can of pumpkin puree
1 cup sugar
1 cup light brown sugar, packed
1 cup canola oil
4 large eggs
1/2 cup hot coffee, for brushing

for the frosting
1/2 cup solid vegetable shortening
1/2 cup butter, room temperature
1 cup caramel ice cream topping
1-1/2 teaspoons vanilla
6 cups confectioners sugar
2 tablespoons milk

directions

to make the cupcakes
1. Preheat oven to 350°F and line cupcake cups with liners.  
2. In a large bowl, whisk together the flour, espresso powder, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.
3. In the bowl of your electric mixer, beat together the pumpkin puree, sugar, brown sugar and oil.
4. Add the eggs to the wet mixture one at a time and beat to combine after each addition.
5. Add the flour mixture to the wet ingredients in two additions and beat just to combine.
6. Fill the cupcake liners 3/4 of the way. 
7. Bake for about 18-20 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool for 10 minutes. Then remove from the pan and place on cooling racks.
8. While the cupcakes are still warm, generously brush the tops of the cupcakes with warm coffee at least three times (or more for additional coffee flavor). Allow the coffee to soak in between each coat. The tops may start to look soggy, but this will be covered by your frosting.

to make the frosting
1. In the bowl of your electric mixer, cream together the shortening and butter.
2. Add the caramel topping and vanilla; beat until fully incorporated.
3. Add confectioners sugar one cup at a time, beating on medium speed between each addition. The frosting will be stiff after the final cup of sugar is added.
4.  Add milk and beat until fluffy. (Add more or less milk to achieve your desired consistency.)
5. Frost cupcakes and garnish as desired. I sprinkled ground cinnamon on top. You could drizzle with more caramel sauce or garnish with a chocolate covered espresso bean.  



hugs, sharyn 

pumpkin pie granola

I'm a creature of habit when it comes to breakfasts. I'll settle on a routine and eat the same thing for breakfast for weeks on end. Sometimes it's eggs, sometimes it's oatmeal; but these days it's granola and greek yogurt. For someone who bakes quite often, I've been surprisingly hesitant about making my own granola at home. But now that I have my first homemade granola under my belt, I'm itching to experiment with more. Making granola at home is easy and way more affordable than the pricey granolas I love from Whole Foods.



Since it's fall and I'm, well, pretty much obsessed with pumpkin... I decided to bake up a batch of pumpkin pie granola, inspired by Dashing Dish. I'm sharing the base of the recipe here, but the options are endless for you in terms of the mix-ins you prefer.

ingredients

4 cups old-fashioned rolled oats
1 teaspoon pumpkin pie spice
2 teaspoons cinnamon
1/8 teaspoon ginger
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup chopped walnuts
3/4 cup canned pumpkin puree
3 tablespoons honey
1/2 cup applesauce
mix-ins, such as: 1/2 cup nut of your choice (in place of walnuts), 1/2 cup chocolate chips, 1/2 cup butterscotch chips, 1/2 cup dried cranberries, 1/2 cup raisins, 1/2 cup pepitas, etc 

directions

1. Preheat oven to 325°F. Line two baking sheets with parchment paper.
2. In one bowl, combine the oats, pumpkin pie spice, cinnamon, ginger, sugar, salt, baking powder, and chopped walnuts. 
3. In a second bowl, mix together the pumpkin puree, honey and applesauce.
4. Add the wet ingredients to the dry ingredients and stir to combine, until the dry ingredients are evenly coated.
5. Spread onto baking sheets. If you like chunky granola, take care to leave some clumps.
6. Bake for 15 minutes, then remove from oven and stir well. 
7. Bake for a second 15 minutes, then remove and stir well.
8. Bake for a third 15 minutes, watching carefully to ensure granola doesn't burn. Continue in intervals of approximately 5 minutes if the granola is not browned and crispy after 45 minutes.
9. Remove from oven and allow to cool completely.
10. Stir in your mix-ins, such as chocolate chips or cranberries.
11. Store in a sealed air-tight container. 



hugs,
sharyn 

pumpkin cream cheese bread

As the weather turns cooler and October approaches, I definitely get the itch to bake more. There is just something about the drop in temperature that makes me want to turn on my oven and get to baking! If you love seasonal baking like I do, then you must try this pumpkin cream cheese bread.



Rather than having a frosting or glaze, this pumpkin bread features a line of cream cheese baked down the middle. It adds the perfect hint of sweetness to the spicy bread. 

ingredients

for the bread
1-3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/16 teaspoon ground cloves
1/4 cup chopped walnuts
2 eggs, room temperature
1 cup sugar
1/2 cup butter, melted and returned to room temperature
1/2 15-ounce can of pumpkin puree (approx 3/4 cup plus 1/8 cup)
1/4 cup water
1/2 teaspoon vanilla extract

for the cream cheese filling
4 ounces cream cheese, room temperature
1/6 cup sugar
1 teaspoon vanilla
1/2 egg (beat slightly, then divide) 

directions

1. Preheat oven to 350°F. Butter and lightly flour a 9x5 bread pan.
2. Melt the 1/2 cup butter and set aside to allow to return to room temperature.
3. To prepare the cream cheese filling, using a hand mixer, in a small bowl beat the room temperature cream cheese until smooth. 
4. Add sugar, vanilla and egg to the cream cheese. Beat just until smooth. Set aside for later use. 
5. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Whisk until evenly combined.
6. To the flour mixture, add the chopped nuts and stir until evenly distributed.
7. In a second large bowl, whisk the eggs until beaten. 
8. To the eggs, add sugar, melted butter and pumpkin. Stir just until combined.
9. Add the pumpkin mixture to the flour mixture and stir just until combined. Do not overmix. 
10. Divide batter in half and spread half the batter into bread pan. 
11. Pour the cream cheese filling over the batter and ensure it covers evenly, taking care not to mix the cream cheese into the batter.
12. Top with the remaining batter, taking care not to mix the batter into the cream cheese layer. This can be done by carefully placing dollops of batter onto the cream cheese layer using two tablespoons.
13. Bake for 55-65 minutes, until toothpick inserted in center comes out clean. 
14. Place pan on wire cooling rack and cool for 15 minutes, then remove from pan and serve warm or allow to cool on cooling rack. 



hugs, sharyn 

august eats

It's full-on summer in all its glory. And maybe it's the heat, but I'm feeling sluggish and disappointed. Bummed that I haven't been soaking up my favorite parts of the season: great local produce, farmers markets, and sunny breezy days.

So I'm changing things up for August. Here are my three ground rules:

1. Less meat
2. Less alcohol
3. Walking 30 minutes a day

 
zucchini carpaccio salad

The emphasis will be whole foods, fresh produce, and feeling good. I won't be eating strictly vegetarian, but close to it. This is the kind of food that makes me sustainably happy (a lot more so than the junk I think I'll enjoy).

We have some old favorites and some new recipes on the horizon this week...
- zucchini carpaccio salad
- crema de guacamole
- fettuccine with asparagus puree
- pesto couscous
- spaghetti squash with fresh tomatoes and parmesan
- quinoa black bean salad

In my search for new recipe ideas, I'm now hopelessly addicted to a ton more food blogs. Occassionaly great recipe blogs make me lose my mind and think I should start one, too! Maybe you wouldn't mind too much if I share a food photo or recipe from time to time? :)

hugs, sharyn

s'mores cupcakes

One of my favorite summertime-only treats is a s'more. They are gooey, marshmallowey, chocolatey perfection. But not really office or party appropriate. Enter the cupcake version of a s'more!

 

I'm not gonna lie, these are crazy delicious. And dangerously fun to make. This recipe comes from the fabulous Annie's Eats, with just a few tweaks. The cupcake has a graham cracker crust, then chocolate cake topped with homemade marshmallow frosting. I've tried other s'mores cupcake recipes before, and this is my favorite way to incorporate the graham cracker.

*Note: you will need a thermometer to make the frosting. Don't let this stop you! I picked one up especially for this recipe and faced my fears of cooked frosting. It was definitely worth it.

 
Makes approximately 24 cupcakes

for the crust
1-1/2 cup graham cracker crumbs
1/4 cup sugar
5-1/3 tablespoons unsalted butter, melted
8 ounces bittersweet chocolate, finely chopped

for the cupcakes
2 cups and 2 tablespoons sugar
1-3/4 cups all purpose flour
3/4 cup plus 2 tablespoons cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoon vanilla extract
1 cup hot, strong-brewed coffee

for the frosting
8 large egg whites, room temperature
2 cups sugar
1/2 teaspoon, cream of tartar
2 teaspoon vanilla extract

 
to make the cupcakes
1. Preheat oven to 350°F and line 24 cupcake cups with liners.
2. In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Mix well with a fork.
3. Drop approximately 1 tablespoon of graham cracker mixture into the bottom of each cupcake. Press to create a firm crust that evenly lines the bottom of the cupcake liner.
4. Sprinkle a small amount of chopped chocolate on top of the graham cracker crusts.
5. Bake for 5 minutes.
6. Remove from oven and set aside. Maintain the oven temperature.
7. In the bowl of your stand mixer fitted with the paddle attachment, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt; mix on low speed just to combine.
8. In a medium bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.
9. Add the wet ingredients to the dry ingredients in the stand mixer; mix on low speed for 30 seconds. Scrape down the sides of the bowl and beat on medium speed for 2 minutes.
10. Add the hot coffee and stir just to combine. Note, the batter will be very thin.
11. Fill the cupcake liners with the graham cracker crust, filling about 3/4 of the way full. 
12. Bake for about 18-20 minutes. Rotate the pans halfway through baking. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean.
13. Remove from oven and allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

to make the frosting
1. Combine egg whites, sugar and cream of tartar in the top of a double boiler on medium high heat. Alternatively, create your own double boiler by placing a mixing boil over a pot of boiling water.
2. Heat the mixture, whisking frequently until it reaches 160°F with an instant read thermometer.
3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
4. Whisk starting at low speed, gradually increasing to medium high speed until stiff, glossy peaks form. (If this is your first time, be patient; it can take quite a while!)
5. Fold in the vanilla, just to combine.
6. Frost cupcakes as desired.
7. If desired, brown frosting with a kitchen torch, taking care not to brown the cupcake liners. Garnish with graham cracker and chocolate pieces.

 

hugs, sharyn

easter egg cupcakes

With Easter right around the corner, store shelves are filled with yummy holiday sweets. The sight of these favorite treats put me in the mood to bake cupcakes inspired by Easter candy. Using Whopper's malted robins eggs as inspiration, I put together these decadant vanilla malted cupcakes.

 

These cupcakes are an airy and moist malt-flavored cake, topped with sweet coconut buttercream and toasted coconut. And the perfect garnish - the malted robins egg that inspired the cupcake!

 
Makes approximately 18 cupcakes

for the cupcakes
1 cup cake flour
1/2 cup all-purpose flour
1/2 cup malted milk powder
1-1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1-1/2 teaspoons vanilla extract
1 cup ice cold water
2 large egg whites, room temperature

for the frosting
1 14-ounce can unsweetened coconut milk
1 cup unsalted butter, room temperature
2 to 3 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1-2 cups sweetened flaked coconut
Whopper's robins eggs or candy eggs of your choice, for garnish

 
to make the cupcakes
1. Preheat oven to 325°F and line 18 cupcake cups with liners.
2. In a large bowl, whisk together the flours, malted milk powder, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Place the paddle attachment on your stand mixer and in the bowl of the mixer, cream together the butter and shortening.
4. Slowly add the sugar and vanilla to the creamed butter, mixing until fluffy, about three minutes.
5. Mix in the dry ingredients in three batches, adding one third of the ice after each addition of dry ingredients.
6. In a separate bowl, beat the egg whites at medium-high speed until soft peaks form.
7. Gently fold the egg whites into the batter.
8. Fill the cupcake liners, filling just under 3/4 of the way full.
9. Bake for about 20-22 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted in center comes out clean. These cupcakes will not bake up round and will have flat tops. Remove from oven and allow to cool completely.

to make the frosting
prepare reduced coconut milk in advance; can be made up to 2 days ahead
1. Heat coconut milk in a deep sauce pan over medium-high heat, to boiling.
2. Once boiling, reduce heat to medium-low and allow to simmer for 20 minutes, stirring occasionally.
3. Remove from heat and allow to cool, then pour into a bowl and chill.
4. Bring to room temperature when ready to prepare frosting; I took the reduced coconut milk from the fridge and warmed in the microwave for ten seconds, just until it loosened.
5. Toast the coconut. Cover a large cookie plan with foil and spread a thin layer of coconut on top of foil. Toast at 300°F for 10-15 minutes, checking and stirring every few minutes. Shredded coconut can turn quickly from beautifully toasted to burned.
6. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
7. Add reduced coconut milk, vanilla and salt to butter; whip until well-blended.
8. Slowly add the confectioner's sugar, mixing as you add the sugar.
9. Continue adding sugar until the mixture becomes stiff.
10. Frost cupcakes as desired.
11. Garnish with toasted coconut before frosting sets and place candy garnish on top.

 

Not crazy about coconut? The malted vanilla cake is really light and delicious; it'd be great with a traditional buttercream frosting, chocolate frosting, or whatever is your favorite instead. And if you're looking for more Easter cupcake ideas, check out my Cadbury Creme cupcake recipe from last year.

What's your favorite treat to indulge in this time of year?

hugs, sharyn

candy cane cupcakes

It's just a few days before the Christmas holiday and hopefully your to-do list isn't too long. If holiday baking is still on your list and you need a last-minute idea, these peppermint cupcakes are delish and festive.

 

Mint has been my flavor of the season. So I knew I couldn't make eggnog cupcakes without also making something inspired by candy canes. These are a dark chocolate minty cake, filled with a white chocolate candy cane ganache, and topped with mint buttercream (and crushed candy cane and dark chocolate drizzle, too!). Sounds a little crazy and complicated, but they're not terribly difficult to make and they're super yummy.

 
Makes approximately 24 cupcakes

for the cupcakes
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon baking powder
2 eggs
1 cup strongly brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon peppermint extract

for the ganache
14 ounce bag white chocolate chips
2/3 cup heavy cream
7 full-size candy canes, crushed

for the frosting
1/2 cup unsalted butter, room temperature
2-1/2 to 3-1/2 cups confectioner's sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract

 
to make the cupcakes
1. Preheat the oven to 375 °F and line 24 cupcake cups with liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.
3. In a separate bowl, combine the eggs, coffee, buttermilk, vegetable oil, and peppermint extract.
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir just until combined.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. Bake for about 25 minutes, until toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the ganache
1. Pour white chocolate chips into a heat-proof bowl.
2. Heat heavy cream on the stove-top in a small pot. Heat until just before it reaches a boil; do not allow to boil.
3. Pour the heated heavy cream into the bowl with the white chocolate chips and allow to rest for five minutes.
4. Stir until smooth.
5. Allow to cool and once cooled, stir in the crushed candy cane pieces.

to fill the cupcakes
1. Using an apple-corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try using a small knife or spoon.
2. Place ganache in a piping bag or plastic bag and cut a wide tip.
3. Pipe the ganache into the holes, filling each cupcake to the top.

to make the frosting
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two until light and fluffy.
2. Slowly add the confectioner's sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the heavy cream and peppermint extract, and whip until combined.
5. Frost cupcakes as desired.
6. Garnish as desired. I melted dark chocolate chips, letting them cool slightly before piping over the frosting. I also crushed 2 candy canes and sprinkled atop the frosting.

 

There's just something about chocolate and mint together -- don't you think?

 

eggnog cupcakes

I think I have a new favorite holiday recipe! I don't normally like eggnog, and I'm the girl who picks the frosting off my cake. But these cupcakes have converted me on both. These eggnog cupcakes are super yummy.

 

This recipe for eggnog cupcakes is suprisingly easy and came together in just a few minutes. My only complaint is that it doesn't make more!

 
Makes 12 cupcakes

for the cupcakes
1-1/3 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 cup rum
1 cup low-fat eggnog
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract

for the frosting
1/4 cup unsalted butter, room temperature
2 to 2-1/2 cups confectioner's sugar 
3 tablespoons low-fat eggnog
1/2 tablespoon rum
1/4 teaspoon ground nutmeg
ground cinnamon and cinnamon sticks for garnish, if desired

 
to make the cupcakes
1. Preheat oven to 350°F and line 12 cupcake cups with liners. 
2. In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and nutmeg.
3. In a separate bowl, combine the rum, eggnog, vegetable oil, apple cider vinegar and vanilla extract together.
4. Add the flour mixture to the wet ingredients and beat just to combine.
5. Fill the cupcake liners. Fill about 2/3 of the way if you want flat cupcakes and 3/4 of the way if you want rounded tops.
6. 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
1. In a large bowl, using a stand or electric mixer, whip the butter for a minute or two, until light and fluffy.
2. Slowly add the confectioners sugar, mixing as you add the sugar.
3. Continue adding sugar until the mixture becomes stiff.
4. Add the eggnog, rum and nutmeg, and whip until combined.
5. Frost cupcakes as desired.
6. To garnish, sprinkle with ground cinnamon and half a cinnamon stick, if desired.

 

I think I'll be baking these at least two more times this season!

 

pumpkin scones

I love pumpkin, probably more than is humanly possible. My list of pumpkin addictions includes Pumpkin Spice Lattes from Starbucks, pumpkin-scented candles, and now these scones...

 

So yum. If you love warm fall spices, these are the perfect item to bake. They're great for breakfasts or as an afternoon treat with coffee; and the good news is they really are easy to make! My grandmother is always adamant with me that scones should not be frosted. But I snuck on a little cinnamon ginger glaze for sweetness. Sorry, Grandma!

 
Makes 8 scones

for the scones
1 cup cake flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
6 tablespoons butter, cold
1/3 cup canned pumpkin
1/3 cup heavy cream
6 tablespoons light brown sugar
1 teaspoon vanilla

for the cinnamon ginger icing
1 cup confectioner's sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger

 
to make the scones
1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. Cut the butter into small chunks and place back into the refrigerator to keep cold.
3. In a medium bowl, combine flours, baking powder, salt, allspice, cinnamon, ginger, and nutmeg.
4. In a separate bowl, whisk together the pumpkin, heavy cream, light brown sugar, and vanilla. Place bowl into the refrigerator to keep cold.
5. Place chilled butter chunks into the bowl of dry ingredients. Cut the butter into the flour, using either a pastry blender or your fingers. The mixture should become very crumby.
6. Remove the wet mixture from the refrigerator and combine at once into the flour mixture. Stir just until moistened; be careful not to over-stir. 
7. Pour the dough mixture onto a counter or cutting board. Knead gently just until the dough sticks together. The dough will become sticky if you over-work it.
8. Shape the dough into a circle and flatten to about 3/4 of an inch thick.
9. Using a knife, cut the dough like a pie, into 8 pieces.
10. Place pie-shaped pieces onto the parchment-lined baking sheet, spaced about an inch apart.
11. Bake for about 14 minutes, until the bottoms are lightly browned. Remove from oven and place on wire cooling rack.

to make the cinnamon ginger icing
1. Whisk together the confectioner's sugar and milk until smooth.
2. Stir in cinnamon and ginger, adjusting the amount of spice to your personal taste.
3. Brush icing onto the tops of the scones; or pour/drizzle icing over the scones.

 

Not enough pumpkin for you? I also baked with pumpkin last fall!

pumpkin chocolate chip cookies
pumpkin oatmeal cookies
pumpkin and cranberry oatmeal bars
pumpkin walnut brownies
pumpkin ginger buttermilk bundt cake

I wasn't kidding when I said I love pumpkin! What's your favorite way to eat pumpkin?

 

cadbury creme cupcakes

This is a great time of year in the world of sweets. Store shelves are lined with candies that only make it out for spring and Easter. We all have a favorite - or two or three! - like jelly beans, Peeps, Whopper's robin eggs, Reese's peanut butter eggs, chocolate bunnies, and marshmallow eggs.

Some of these candies take me back to my childhood and the thrilling hunt for my hidden Easter basket. My mom knew how to do it right; a basket stuffed with Peeps for my brother and a basket stuffed with Cadbury creme eggs for me.

There is something strangely alluring and delicious about the mysterious center of Cadbury creme eggs. I loved the sweet gooey center as a child and still like to indulge in one or two every Easter. The perfect inspiration for an Easter cupcake!

With Easter right around the corner, I decided to see where the inspiration would take me. It all came together as a dense chocolate cupcake, filled with cream inspired by Cadbury, and a ganache frosting.

 

When I first started developing this recipe, I had hoped to find a way to bake a real Cadbury creme egg into the cupcake. And I really gave it my best effort, using both mini and full-size eggs and inserting them into the cupcakes at various points while the cupcakes baked in the oven. All this got me was one of two things. Put in too early in the baking process and all the cream melted out and left me with a hollow egg; too late and the egg sat on top of the cupcake instead of baking into the center. I even tried melting down Cadbury eggs and then piping them into the cupcake. For the record, they became too hard once cooled.

But after a few false starts, I found a delicious way to combine a love of cupcakes with a love of Cadbury creme eggs. This cupcake recipe is very dense, rather than being light and fluffy; the cake is a great contrast to the creamy center and acts as a nice solid "shell" for the soft insides. Since the center is so sweet, I topped the cupcakes with a ganache frosting. Yum!

 
Makes approximately 16 cupcakes

for the cupcakes
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
4 large eggs, room temperature
11 fluid ounces chocolate syrup
1 tablespoon real vanilla extract
1 cup all purpose flour

for the Cadbury creme filling
1/4 cup corn syrup
1/8 cup butter, room temperature
3/4 teaspoon real vanilla extract
1/16 teaspoon orange extract
1/8 teaspoon salt
1 cup powdered sugar

for the ganache frosting
3/4 cup bittersweet chocolate chips
3/4 cup milk chocolate chips
2/3 cup heavy cream

 
to make the cupcakes
1. Preheat oven to 325°F and line 16 cupcake cups with liners.
2. In a mixing bowl, cream together butter, sugar, and salt until mixture is light and fluffy.
3. Mix in the eggs, one at a time, until just combined.
4. Mix in the chocolate syrup and vanilla.
5. Slowly add in the flour, mixing until just combined.
6. Fill the cupcake liners, filling about 3/4 of the way full. These cupcakes do not have much rise.
7. Bake for about 25 minutes. Take care not to overbake and remove from oven as soon as a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

to make the creme filling
1. In a mixing bowl, combine the corn syrup, butter, vanilla extract, orange extract, and salt.
2. Beat with an electric mixer until smooth.
3. Slowly add powdered sugar, mixing between additions until combined and smooth. Monitor consistency, adding less sugar if mixture starts to toughen. 

to fill the cupcakes
1. Using an apple corer or 1-inch cookie cutter, cut the centers out of the cooled cupcakes. Cut approximately 2/3 of the way down. Twisting the apple corer before removing it from the cupcake helped to extract the centers. You could also try a small knife or spoon.
2. Place creme in piping bag or plastic bag and cut a wide tip.
3. Pipe the cream into the holes, filling each cupcake to the top.  

to make the frosting
1. Place the chocolate chips in a medium bowl.
2. Place heavy cream in a small saucepan and bring to a simmer.
3. Pour hot cream over the chocolate chips and allow to sit for one minute.
4. Stir until smooth and creamy. If ganache is too thick, add more hot cream in small increments. If too thin, allow ganache to rest at room temperature for 10-30 minutes, stirring occasionally. Ganache will thicken as it stands.
5. Frost cupcakes as desired. 


Just a few things to note... For the cupcakes, this recipe calls for 11 fluid ounces of chocolate syrup. You'll want to buy a container of syrup that weighs 16 ounces, which is the equivalent to 11 fluid ounces of syrup. The difference between weight ounces and fluid ounces can be confusing, so you can read up on it here. Also, the creme stiffens as it rests, so I do not recommend making it in advance and letting it sit. And the amount of creme you will need depends on how large a hole you make in the center (but it's really easy to whip up more if you run out). Lastly, keep in mind that if the ganache frosting sounds too dark for your taste, you could use 100% milk chocolate or, really, could use any frosting recipe you love! 

 

Now I've got a craving for another cupcake!  I'm off to enjoy one with a big glass of milk. Before you go, what's your favorite Easter candy??