Baileys & Coffee Cupcakes

 Ever since I published these Guinness cupcakes last year, readers have asked for a variation made with Baileys Irish Cream. It’s been a couple years since I picked up a bottle of Baileys, so I was excited to put the delicious Irish cream liqueur to use in my kitchen.

Baileys Original Irish Cream is made with Irish dairy cream and Irish whiskey. It has a smooth richness and sharp flavor and is often enjoyed on ice, with coffee, or even in Baileys chocolate martinis (those are so good!). These cupcakes would be fun for St. Patrick’s Day, but they really don’t require a special occasion. Give them a try whenever you want to make an irresistible cupcake for the Baileys lover in your life.

Ingredients

1 and 3/4 cups (210g) cake flour* (spoon & leveled)

2 teaspoons espresso powder*

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

3 large egg whites, at room temperature*

1 and 1/2 teaspoons pure vanilla extract

1/3 cup (80g) sour cream or plain yogurt, at room temperature

1/4 cup (60ml) strong black coffee, cooled to room temperature*

1/3 cup (80ml) Baileys Irish Cream*

Baileys Coffee Buttercream

1 cup (230g) unsalted butter, softened to room temperature

4 cups (480g) confectioners’ sugar

1/2 teaspoon espresso powder (optional)

3 Tablespoons (45ml) Baileys Irish Cream

1 and 1/2 Tablespoons strong black coffee, cooled to room temperature

pinch of salt

optional for garnish: chocolate sprinkles

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

For the cupcakes: Whisk the cake flour, espresso powder, baking powder, baking soda, and salt together. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coffee then the Baileys. Beat just until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps in the bottom of the bowl.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.

Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, espresso powder (if using), Baileys, and coffee. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of Baileys if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add and recommend 1/8 teaspoon salt.)

Frost cooled cupcakes and top with sprinkles, if desired. I used Ateco 808 piping tip. Cover and store leftover cupcakes in the refrigerator for up to 5 days.

PEANUT BUTTER CHOCOLATE CUPCAKES

 All your favorite flavors all wrapped up into one handheld cupcake? Yes, PLEASE. These fudgy chocolate cupcakes are topped with a dreamy peanut butter buttercream and finished off with a salted caramel drizzle. How you say… drool? Grab the recipe for these peanut butter chocolate cupcakes below!

I think we could all use a peanut butter chocolate cupcake drizzled with salted caramel today. Probably for breakfast. At least that’s what I could use, and I’d feel a lot better about it if we all ate these indulgent cupcakes together. Plus they’re super easy to make, easy to share, and even easier to eat!

INGREDIENTS

For The Chocolate Cupcakes

1 3/4 cups sugar

3/4 cups dark cocoa powder

2 cups flour

1 1/2 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

3/4 cup vegetable oil

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

1/2 cup strongly brewed coffee

For The Salted Caramel Sauce

1/2 cup granulated sugar

3 tablespoons butter, room temperature

1/4 cup heavy cream

1/4 teaspoon sea salt

For The Peanut Butter Buttercream

2 cups peanut butter

12 Tablespoons unsalted butter, softened

1 cup powdered sugar

2 Tablespoons cream

2 teaspoons vanilla extract

pinch of salt (to taste)

INSTRUCTIONS

Preheat oven to 350°F. Line 24 standard cupcake tins with cupcake liners. Set aside.

In a large bowl, whisk together sugar, cocoa powder, flour, baking soda, baking powder, and salt. In a separate bowl, whisk oil, vanilla, eggs, and buttermilk.

Pour the wet ingredients into the dry, whisking until no lumps remain. Pour in the cooled brewed coffee, mixing until just combined.

Using 1/3 cup measure or a large cookie scoop, divide the batter evenly among the cupcake tins. Bake for 22 minutes or until a knife inserted in the center comes out clean and the cupcakes spring back to the touch. Transfer the cupcakes to a wire rack to cool.

While the cupcakes cool, make the salted caramel sauce and the peanut butter frosting. To make the salted caramel, heat the sugar on medium low heat in a heavy bottomed sauce pan until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and sea salt. Stir until everything is combined.

Pour into small bowl or cup and pop into the fridge to cool completely before using.

While the caramel cools, make the peanut butter frosting. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute.

Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.

Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes.

Transfer the frosting to a piping bag fitted with a star tip and set aside until the cupcakes are cool.

Once the cupcakes are cool, pipe the frosting onto each cupcake in desired design.

Drizzle with the caramel sauce if desired and top with a sprinkle of flakey sea salt. Devour!

Cranberry Vanilla Cupcakes with White Chocolate Frosting

 White chocolate and cranberry  just scream “Christmas” to me.

And around the week before Halloween, I start thinking about Christmas.

I know, you probably think that’s ridiculous, but I just love everything about Christmas and the months leading up to it.

Ingredients

Cupcakes

1/2 cup melted butter 1 stick

1/4 cup canola oil

1 1/2 cups granulated sugar

3 eggs

1/4 cup milk 1%, whole milk, buttermilk — I use 1%

1 tsp vanilla

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

Cranberry Filling

1/4 cup sugar

1/4 cup water

1 cup cranberries I used frozen, but fresh would also work

1 tsp vanilla

1 tsp corn starch

Frosting

1/3 cup chopped white chocolate or chips

1 tablespoon cream (any kind)

1/4 cup butter softened

1 1/2 cups icing sugar

1 tsp vanilla

Instructions

Cupcakes: Preheat the oven to 350 degrees F and line 12 muffin cups with paper liners.

In a large bowl, whisk together melted butter, oil and sugar until smooth and fluffy. Add eggs one at a time, and beat until combined. Add milk and vanilla and beat until combined.

Add flour, baking powder, and salt and beat just until combined.

Fill muffin cups about ⅔-3/4 full. Bake for 18-20 minutes, or until a toothpick comes out clean or with moist crumbs.

Set aside to cool.

Filling: In a medium pot, combine sugar, water, cranberries, vanilla and corn starch (make sure there are no lumps of corn starch before you begin cooking). Bring to a simmer and cook 3-5 minutes, until cranberries start to soften and burst, and the sauce has thickened.

Remove from heat and set aside to cool.

Frosting (make just before using — this frosting firms up nicely so it's difficult to pipe after it's been refrigerated)Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high in 20-30 second intervals, stirring each time, until melted. Set aside to cool slightly.

In the bowl of a stand mixer, beat butter until smooth and fluffy.

Add chocolate, icing sugar and vanilla and beat on low for 1-2 minutes until the sugar is incorporated. Beat on medium-high for 3-4 minutes until light and fluffy. Set aside.

Assembly: Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)

Spoon about 1 tsp of filling into the top of each cupcake.

Spread or pipe frosting on top of cupcake, completely covering the filling. If desired, garnish with additional cranberries and colored sprinkles or sugar.

Refrigerate if not serving for quite a while. Remove from the fridge 20 minutes before serving to allow the frosting to soften slightly, as it firms up quite a bit in the fridge.

GINGERBREAD OAT CHOCOLATE CHIP MUFFINS

 While gingerbread isn’t something that I typically crave this time of year (I tend to prefer anything eggnog or peppermint!), I had the thought of a gingerbread muffin earlier this month and couldn’t get it out of my head.  I actually have another ginger/molasses and chocolate treat coming up for you next week, too.  Apparently when I get on a combination kick, I have a hard time stopping!

I had to make a few batches of these gingerbread muffins before I ended up with a muffin that I was happy with. I wanted to keep it on the healthier side with whole wheat flour, no refined sugar, and no butter. Unfortunately,I kept getting dry muffins.

Ingredients

1 3/4 cups white whole wheat flour

1 cup old fashioned oats

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/3 cup molasses

1/3 cup maple syrup

3/4 cup unsweetened vanilla almond milk could substitute cows milk

1/2 cup coconut oil you could use canola or vegetable oil, too

2 large eggs at room temperature

1 teaspoon pure vanilla extract

3/4 cup dark chocolate chips

Instructions

Preheat oven to 375 degrees F.

Spray muffin tin with oil.

In a large bowl, whisk together flour, oats, ginger, cinnamon, nutmeg, baking soda, baking powder, and salt.

In a medium bowl, whisk together molasses, maple syrup, milk, oil, eggs, and vanilla extract.

Pour wet ingredients into the dry ingredients and stir until just combined.

Fold in chocolate chips.

Evenly divide batter between 12 muffin tins, filling about 3/4 the way up.

Bake in preheated oven for 16-18 minutes. The edges will be set and top will be just set...a toothpick should come out with a few crumbs.

Watch carefully the last couple of minutes - you don't want them dry!

Enjoy!

HEALTHY BANANA DARK CHOCOLATE CHIP MUFFINS

 I’ve been

working on this recipe for Healthy Banana Dark Chocolate Chip Muffins for a very long time.  I make a lot of muffins and quick breads and have a lot of tricks to making healthy baked goods taste good, but for some reason I just couldn’t nail it with the banana muffins.  They always ended up dry and lacking flavor, and no one in my family wanted to eat them.

I wanted a muffin that was healthy, but didn’t really taste healthy.  I wanted whole grains and no refined sugars, yet I wanted it to still be moist and sweet.  Was that so much to ask?!

I finally hit the sweet spot with all of the ingredients and it’s a little weird how excited I am about it.  But let’s just put it this way – the entire batch of muffins (that’s 12 muffins!) was gone in 36 hours.  So don’t mind me – I’ll just be hoarding ripe bananas from now on so I can make these muffins any chance I get!

Ingredients

3 large ripe bananas

1 large egg

1/4 cup coconut oil

1/4 cup honey

1/4 cup plain Greek yogurt

1 teaspoon pure vanilla extract

1 1/2 cups white whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees F. Spray a 12 cavity muffin pan with cooking spray.

In a large bowl, mash the bananas.

Add the egg, coconut oil, honey, Greek yogurt, and vanilla and mix well to combine.

Add white whole wheat flour, baking soda, and salt, stirring with a spatula until just combined.

fold in the chocolate chips.

Divide batter evenly between the 12 muffins, each muffin cavity should be about 2/3 of the way full.

Bake in the preheated oven for 18-20 minutes, until golden brown and a toothpick comes out clean.

Cool and enjoy!

Pumpkin Frosting

 This Pumpkin Frosting is incredibly popular because it is the perfect creamy frosting texture while having the best pumpkin spice flavor.

It is perfect on chocolate cupcakes, but if you decided to just eat it with a spoon I would totally understand.

Pumpkin Frosting Ingredients

This recipe comes together quickly with so many ingredients that are already in your pantry.

Ingredients

4 tablespoons unsalted butter at room temperature

1/2 cup 100% pumpkin puree

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

5 cups powdered sugar

Instructions

Slowly cream together the butter and the pumpkin with a handheld mixer or stand mixer with the whisk attachement. (Note: I wasn't able to get it to a completely smooth mixture even after several minutes of my mixer on medium, so just get it as close to combined as possible.)

Beat in the vanilla, then the cinnamon, then the nutmeg.

Slowly add the powdered sugar about a cup at a time until you are able to get it to the right consistency.