When I set out to make these cupcakes I had planned to make these s’mores cupcakes, but while searching on Tracey’s Culinary Adventures I wasn’t aware that she had 2 other s’mores cupcake recipes! Don’t even get me started on all the bars, cookies and other s’mores delights she has shared as well. But as a result, I accidentally used a different recipe than originally intended. I didn’t recognize the switch until my plans to cut the recipe in half and only make 12 were ruined by odd values of things (such as 1 egg yolk). Luckily for me (and my friend the-birthday-girl for whom I baked these), the cupcakes were everything I had hoped for and therefore 24 were very much so welcomed.
The giveaway for Tate’s Bake Shop Cookie & Bar Tower has now ended!
Find out if you are a winner HERE.
How is it possible that this is the first time I’ve ever made regular homemade funfetti cupcakes? I say regular because I made a two-serving funfetti cupcake recipe for my birthday earlier this year, but it was stuffed with cake batter and topped with white chocolate peanut butter cream cheese frosting. Absolutely nothing wrong with that cupcake! But I decided it was time for the original funfetti to not come out of a box (even though I stock pile that stuff every time it goes on sale).
First question that came to mind while making these – I want to know how people mix in their sprinkles without the color spreading all over the place and therefore dying the cupcake batter. I fold as little and as delicately as possible, but in order to get them uniformly distributed I end up with streaks of color in the batter. Not that it was all that big of a deal, but seriously what kind of magic sprinkles does Pilsbury use in their boxed Funfetti mix that they don’t streak? I am a scientist and I must know!
But moving on. These cupcakes came out very pretty despite the defiance of the sprinkles. Funfetti just makes me so happy, and it was great to make them myself. I even went so far as to decorate a bit of frosting that accidentally landed on the counter when I was first squeezing the piping bag. Sometimes I make more of a mess before cleaning up, okay?
FYI: This recipe halves well if for some reason you only want 6 cupcakes.
Every holiday comes with it’s own blend of specialty candies. However, it always seems like fall has the best variations. Even though I don’t favor Milky Way candy bars normally, when I saw this season’s caramel apple version I had to pick them up. But it took until now to figure out what to make with these fun treats. Why not stuff them into cinnamon rolls?
I wasn’t fully convinced on the apple flavor of the candies when I tried one by itself, so I went ahead and added in some real apple into the rolls as well. And then topped them off with a caramel glaze. It may still be reaching into 80 degree weather here, but it certainly tastes like fall with these cinnamon roll cupcakes.
While making these, I was almost certain I had killed the yeast with milk that was too hot, because it didn’t look like it was rising much. In the end they came out just fine! I really enjoyed these as individually portioned cupcakes too, but you could easily throw them all into a pan together like traditional cinnamon rolls. Also, I halved these from the original recipe, so feel free to double it back for a larger crowd!
I am very excited to have Tracey from Tracey’s Culinary Adventures guest posting today. She is definitely one of my go-to food bloggers and there is absolutely no reason why you shouldn’t also follow her if you are not already. I remember the first tip Tracey gave me. I was attempting whoopie pies for the first time and couldn’t decide if I should buy the special pan for making them. But she suggested using a medium cookie scoop – and they came out perfect! I fell in love with my cookie scoop that day.
Tracey has also mastered my visual-taste buds on more than one occasion. From Garlic-Rubbed Grilled Cheese with Bacon and Tomatoes, to Cinnamon Toast Cloudcakes, and even a tutorial on How To: Homemade Gnocchi. Of course for my favorite meal of the day (dessert!) check out her Peanut Butter S’mores Brownies, Thousand-Layer Chocolate Chip Cookies, and this Strawberry Cream Cheese Crumble Tart. Yum!
If you’ve been a reader of The Spiffy Cookie for a while, then you probably know there is no bigger fan of peanut butter than Erin. I can’t even begin to tell you how many of her peanut butter desserts I’ve bookmarked – Funfetti-peanut butter layer pie or peanut butter fudge brownie bricks, anyone? In my mind, it wasn’t even an option not to share a recipe that incorporated peanut butter in some way today!
Mini Peanut Butter Cup Cheesecakes
adapted from Paula Deen (via FoodNetwork.com)
1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
3 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, melted
12 miniature peanut butter cups
2 (8 oz) packages cream cheese, at room temperature
1 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2 large eggs, at room temperature
Preheat oven to 350 F. Line a muffin pan with paper liners.
To make the crust: Using a fork, stir the graham cracker crumbs, sugar, salt and butter together in a medium bowl until the crumbs are evenly moistened. Place about 2 tablespoons of the mixture in each well, and press into the bottom to form the crust (you can use a shot glass or similar small glass to help if necessary). Place 1 miniature peanut butter cup on the top of each crust (I put the wider end down, but I don’t think it matters).
To make the filling: In a large bowl, beat the cream cheese with an electric mixer until light and fluffy (I used a hand mixer, but you could do this in a stand mixer too). Add the sugar, flour and vanilla and beat until well combined and smooth. Add the eggs, one at a time, beating until each is completely incorporated. Divide the cheesecake batter evenly among the wells of the muffin pan (about 1/4 cup each). You can fill the wells all the way to the top. Bake for 18-20 minutes, or until the cheesecakes are just barely set. Transfer the pan to a wire rack and allow the cheesecakes to cool completely. Store in an airtight container in the fridge. Serve garnished with chopped peanut butter cups, whipped cream and chocolate sauce, if desired
Makes 12 mini cheesecakes
It’s my Birthday!! As in Erin’s birthday, not The Spiffy Cookie’s (that’s in November). And as usual all I can think of if what I am going to eat in order to celebrate. For lunch, we will be going out to a local bar called Bardog because they named their daily hot dog in my honor! Then later I will be enjoying a delicious margarita(s) with friends on Cafe Ole‘s patio and will probably prance around to other bars and restaurants in the Cooper/Young area.
But first (as always) I had to take care of dessert. These cupcakes have been a brainchild of mine for several weeks now. Waiting until this week to make them was pretty much torture, but they were totally worth the wait. Ever since Liz over on Little Bitty Bakes introduced the idea of a funfettinutter, I have been obsessed. First I made a pie, and now these cupcakes! They were the prefect Birthday treat combining two of my favorite things – peanut butter and Funfetti. Happy Birthday to me indeed!
I decided to use a cupcake recipe for two instead of making a huge batch. In retrospect I really wish I had extras of these but it was fun to try, and I can always upscale the frosting and filling for a full-sized recipe later on. Unfortunately my cupcakes stuck a bit to the liners. I don’t know if it was a problem with the liners themselves, or something I did wrong in preparing the cupcakes. But I also thought that the cupcakes could’ve stood being a bit sweeter. Maybe they simply had too much competition with the frosting. White chocolate peanut butter AND marshmallow fluff? Guess it shouldn’t be a surprise that the cupcakes ended up being more of a vehicle. The only thing that could’ve made that frosting better would’ve been the addition of cream cheese (why am I just thinking of that now!?).
I even used my new favorite way to frost cupcakes – a large cookie scoop! Makes frosting a snap, and once you dunk it into a bowl on sprinkles no one will ever know the difference. And how could I forget to talk up that wonderful ooze of filling when you bite into them? It’s as if you underbaked the cupcake so that there is still raw batter inside. Oh be still my heart.
I share my birthday today with Amanda (Amanda’s Cookin’)and Amy (Fearless Homemaker) so send them happy wishesas well. And in case this day wasn’t already awesome enough it’s also Star Wars day! Don’t forget to wish “May the fourth be with you” to everyone so that you look incredibly
Even though I am not gluten-intolerant, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free recipes from time to time. Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.
Once again I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. And an even bigger surprise, they were vegan despite the butter in the frosting (I was so confused at first when there were no eggs listed as an ingredient for the batter). Totally delicious cupcakes! Next, I would love to try Melissa’s feta alfredo recipe.
GLUTEN-FREE CHOCOLATE ALMOND CUPCAKES WITH RASPBERRY ALMOND BUTTER FROSTING
Makes 12 cupcakes
1 cup unflavored almond milk
1/2 cup vegetable oil
1 cup sugar
1 Tbsp apple cider vinegar
1 Tbsp vanilla extract
1/2 tsp almond extract
1-1/4 cups gluten free all-purpose flour
1/4 cup almond meal/flour
3/4 tsp xanthan gum
1/2 cup Dutch-process cocoa powder
1 tsp baking soda
3/4 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup almond butter
1/4 tsp salt
6 oz. fresh or frozen raspberries, pureed*, plus extra for garnish
3–4 cups confectioner’s sugar, sifted
Sliced almonds, for garnish (optional)
- Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
- In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
- Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
- Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
- Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
- To make the frosting, cream butter, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
- Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread** frosting on cool cupcakes. Garnish with sliced almonds if desired.
*I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don’t bother me. But do so if you desire.
**I used a medium cookie scoop to frost the cupcakes.
Source: Adapted slightly from Smells Like Brownies.
I know it may seem little late to post a Christmas recipe if anyone would want to make these this holiday season. But these are easier than they appear! In fact, they are the perfect last minute dessert to make if you were invited to another party without advanced notice. Using a store-bought holiday Funfetti cake mix, complete with frosting and sprinkles, the hardest part is putting the truffles in the middle!
Ok ok I have to admit, these were easier for me to tackle than I suppose they will be for you because I have had the truffles made and frozen in my freezer since I made the creme brulee red velvet cupcakes (oh yea these cupcakes were totally pre-meditated). But thankfully cake balls can also be made from a cake mix .
And if I couldn’t have been more prepared for these cupcakes already, I recently won a giveaway from Gina (SP Cookie Queen) which included an adorable Christmas cupcake kit. The liners and toppers you see are from that kit – thanks again Gina!
RED VELVET TRUFFLE STUFFED FUNFETTI CUPCAKES
Makes 18 cupcakes
1-18.9 oz. package Pillsbury Funfetti Holiday cake mix, plus required ingredients on box
18 red velvet cake balls, non-coated and frozen
1-15.6 oz. package Pilsbury Funfetti Creamy Supreme Holiday frosting
Assorted holiday sprinkles
- Prepare cake mix as directed on the box. Line cupcake pan with cupcake liners, and fill each 2/3-3/4 of the way with cake mix. Place one red velvet truffle in the center of each cupcake (it will sink in while cooking). Bake for 18-20 minutes, or until the cupcakes just start to turn golden. Allow to cool completely on a wire rack before frosting.
- When the cupcakes have cooled, frost as desired and top with sprinkles (I dipped mine straight into the sprinkle for full coverage). Feel free to add more decorations if you have time to kill and then enjoy!
Source: Inspired by my Funfetti Truffle Chocolate Cupcakes
Desserts that combine two things into one are always a good choice. Makes the decision process of which one to eat a no-brainer, especially if you are trying to be good. But until now I never thought I would see a cupcake combines with crème brulee. And the flavor combination possibilities are endless! What type of cupcake would you like to top with crème brulee? Or maybe you have a flavored crème brulee you’d like to throw into the mix as well?
For these, I tried out a different red velvet recipe than I usually use. This one is Paula Deen’s, but I think I like Bobby Flay’s better. Who would’ve guessed I would pick the master-griller’s recipe over the butter-queen’s? Although this one was a much brighter red, the other recipe seems less greasy and produces a much richer flavored red velvet, which is what I think a cake called “velvet” should be.
As for the topping unfortunately, I was not able to brulee it as much as I would’ve liked – who knew that a paper cupcake liner would light on fire when put under flames? Whoops. As a result only the middles were toasted. Next time I think I would core out a little of the cupcake in order to fill them up with some of the crème brulee, since you can’t pile it up as much as regular frosting. But overall, still very awesome!
RED VELVET CRÈME BRULEE CUPCAKES
Makes 24 cupcakes
2-1/2 cups all-purpose flour
1-1/2 cups sugar, plus more for the crème brulee topping
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1-1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
4 ramekins prepared un-torched Crème Brulees
- Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
- Spread the chilled crème brulee over the cooled cupcakes.
- Sprinkle with regular or maple sugar and brulee with a culinary torch just before serving.
IT’S THE ONE YEAR BLOGOVERSARY OF THE SPIFFY COOKIE!
I cannot believe The Spiffy Cookie has already been a part of my life for a year. But at the same time, I cannot believe it’s ONLY been one year. How did I survive without you before, my spiffy cookie? What did I do before talking to all the food-blogging friends I have made about food and sometimes even non-food (gasp) things!?
Never did I dream that I would spend hours on Twitter. Let alone play on websites like StumbleUpon, Klout, Foodbuzz, and waste away in front of Pinterest (someone pin something new already!). I even have had one picture accepted to Tasteologie (I am pretty proud of that using just a Canon Powershot). Oh and don’t forget several Nutella recipes submitted over at bella nutella.
I remember the first day someone I didn’t know in real life commented on a recipe. Actually I remember the day even someone I do know in real life commented haha. And then there was the day when I realized that the number of hits per day were comparable to how many I used to get in an entire month. Talk about exponential growth.
Funny thing about my very first post, a year ago today, is that it did not include ANY recipe. It was more of a “ahem, I am here!” post. Day two was my first recipe post – Devil’s Food Nutella Cake. Guess that was a sign of things to come, huh?
Enough reminiscing, I need to tell you about the special treat for today! It was inspired by, until now, the best cupcake I’ve made on here – Chocolate Chip Cookie Dough Cupcakes. This one today is a chocolate cupcake and instead of a cookie dough ball in the middle, its a cake batter truffle. But it didn’t stop there with the cake batter/funfetti-ness, oh no sir, I just HAD to top it all off with cake batter cream cheese frosting! I didn’t think it got any better than cream cheese frosting. Of course that was then followed by sprinkles. Cannot celebrate a blog anniversary without sprinkles now can we!?
These cupcakes are for you, all my readers who have saved me from talking to myself and my fellow bloggers that have helped me along the way. I wish I could share them with you in real life! One day… I should warn you though, making these cupcakes sprouted several more truffle-stuffed cupcake ideas in my noggin. So I hope you stick around for another year!
FUNFETTI TRUFFLE CHOCOLATE CUPCAKES
Makes 24 cupcakes
CAKE BATTER TRUFFLES
1-1/2 cups flour
1 cup yellow cake mix
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 tsp vanilla extract
1/8 tsp salt
3-4 Tbsp milk
2 Tbsp sprinkles
- Beat together butter and sugar using an electric mixer until combined. Add cake mix, flour, salt, and vanilla and mix thoroughly. Add 3 Tablespoons of milk or more if needed to make a dough consistency. Mix in sprinkles by hand. Roll dough into 24 one inch balls and place on a parchment or wax paper lined cookie sheet. Place in the freezer for at least 30 minutes (can be frozen overnight).
2-1/3 cups all-purpose flour
1 cup unsweetened cocoa powder, sifted
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp vanilla extract
1-1/2 cups buttermilk, at room temperature
24 frozen cake batter truffles
- Preheat the oven to 350 degrees. Line two cupcake pans with paper liners.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
- Divide the batter between the prepared cupcake liners. Place one frozen truffle in the center of each cupcake. Bake until a toothpick (outside the truffle) comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
CAKE BATTER CREAM CHEESE FROSTING
1/2 cup unsalted butter, softened
8 oz reduced fat cream cheese, room temperature
1 tsp vanilla extract
3 cups powdered sugar
1/2 cup white cake mix (MIX–NOT BATTER)
Green food coloring, optional
- In the bowl of a mixer, beat butter, cream cheese and vanilla on medium speed until smooth. Add powdered sugar and cake mix and beat on low until just combined. Increase speed to medium-high and beat for 2 minutes. If frosting is too thick, mix in a bit of heavy cream or milk until desired consistency is reached. Add food coloring if being used.
- Once cupcakes are cool, frost generously. Top with sprinkles.