Category Archives: cupcakes

Chocolate Cupcakes and Vanilla Cupcakes with Vanilla Buttercream Frosting

Both of these recipes are simple and classic. They’re easy to make and always a hit. I usually don’t use cupcake papers, but I found tin foil ones at the store and was able to put the batter in the papers and bake them right on a cookie sheet. I halved each recipe so that I wouldn’t have a ton of each type of cupcake, but I will put the full ingredient amounts here. Also, I piped the icing on the cupcakes using a reusable Wilton piping bag fitted with a large star tip. When piping icing on cupcakes, hold the bag upright and then when you’re ready to pull the tip off, don’t pull straight up, rather pull to the side. This will eliminate an unwanted pointy tip. Don’t overfrost because the frosting is VERY sweet.

The first recipe is a Devil’s Food Cupcake. The recipe is from Chockylit ( She uses a chocolate buttercream frosting on her, but I opted for vanilla so as not to cause chocolate overload.

Oven: 350 degrees

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder( I used Trader Joe’s)
1 1/2 tsp baking soda
1 1/2 cup milk
1/2 cup butter (Unless you’re using a Kitchenaid Mixer, I’d let it soften a bit)
2 tsp vanilla
2 eggs
1- Add everything to a mixing bowl except eggs
2- Mix on low until incorporated
3- Mix on high for about 2 mins
4- Add the eggs
5- Mix on high for about another 2 mins
6- Measure out into cupcake papers or tin. Fill about halfway
7- Bake for about 15-20 mins or until knife comes out clean. Transfer to wire rack to cool

The second recipe is for Vanilla Cupcakes. The recipe is from Confessions of a Bake-a-holic (
Oven: 375 degrees

3/4 cups butter (Again, unless you’re using a Kitchenaid Mixer, I’d let it soften a bit)
1 1/2 cups sugar
2 eggs
2 tsp vanilla
2 1/2 tsp baking powder
1/4 tsp salt
2 1/2 cups flour
1 1/4 cups milk
1- Beat butter and sugar until light and fluffy (About 2 mins- It should come together)
2- Add eggs and vanilla and mix well
3- Add baking powder, salt, flour, and milk
4- Mix until well combined

5- Measure out into cupcake papers or tin. Fill about halfway
6- Bake for about 20 mins or until knife comes out clean. Transfer to wire rack to cool

The third recipe is for Vanilla Buttercream Frosting. It’s a basic recipe, so you can find it on pretty much any website. It will be enough to frost cupcakes from one recipe both recipes if you halve them.

1- 4 cups powdered sugar (This is about 1 box. You can do 3.5 cups to make the icing a little less sweet)
2- 1/2 cup butter, softened
3- 1 tsp vanilla
4- 1/4 cup milk

1- Beat butter and powdered sugar until combined
2- Add vanilla and milk
3- Beat everything until light and fluffy.
Frost when cupcakes are cooled. Should you have any additional frosting, you can freeze it.
Have fun:)


Pumpkin Cupcakes with Cream Cheese Frosting

I baked a LOT of cupcakes yesterday. I originally wanted to try piping a rose on each cupcake, but realized later that the cream cheese frosting does not have enough powdered sugar for the frosting to fully harden. So I did swirls on the small cupcakes and just spread the icing on with a knife for the bigger cupcakes. These cupcakes have a very smooth taste, probably due the massive amounts of butter in them (2 sticks). The recipe also calls for ground ginger and ground allspice, which I don’t have, so I just added some extra cinnamon and nutmeg. This is something I do all the time. Both the cream cheese frosting and the cupcake recipe comes from Martha Stewart’s website (

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice   (If not using all of the above spices, increase the ones you are using by a little bit. And you don’t have to measure spices out, just eyeball them)
  • 1 cup packed light brown sugar
  • 1 cup sugar
  • 2 sticks butter (1 cup) melted and cooled (Always use unsalted)
  • 4 eggs lightly beaten
  • 1 15 ounce can pumpkin
  • Preheat oven to 350 degrees
  • Line cupcake tins with papers or spray them with non-stick spray
  • In a bowl, whisk together first 8 ingredients (flour, soda, powder, salt, spices)
  • In a bowl that’s a bit larger, whisk together brown sugar, sugar, butter, eggs
  • Add the dry ingredients to the moist and whisk until smooth
  • Stir in the pumpkin puree
  • Fill muffin containers about halfway. Tap down to ensure even distribution.
  • Bake 20-25 mins or until knife inserted in center comes out clean
  • Cool on a wire rack. Once cooled completely, you may frost.

I use Martha Stewart’s cream cheese frosting recipe found here:
There’s nothing too special about it, so any recipe will really do. I actually add a bit of maple syrup to the frosting. The flavor goes nicely with both the cream cheese and the pumpkin.

Mocha Cupcakes with Mocha Frosting

I decided to make cupcakes this past weekend, but I didn’t want to make plain old chocolate cupcakes, so I made mocha chocolate cupcakes instead. The coffee intensifies the flavor of the chocolate, while adding subtle flavors making them not too sweet and kind of dangerous.

The recipe is adapted from

1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk (I used 1%)
1/2 cup strong brewed coffee, at room temperature
1 tsp pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temp
3/4 cup semi sweet chocolate chips
I also had chocolate covered espresso beans handy, which I ground up and added to the mix as well.

1. Preheat to 350°F. Line cupcake pan with liners or spray with non-stick spray.
2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a measuring cup, combine the milk, brewed coffee and vanilla.
3. In a stand mixer at medium-high speed, beat the butter and sugars together until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Stir in chocolate chips and the ground espresso beans, if used.
4. Fill cupcake liners about 2/3 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let cool before frosting cupcakes.

3 cups powdered sugar
2/3 cups unsweetened cocoa
3 tablespoons coffee
2 teaspoons vanilla
1/2 cup butter, softened
3-4 tbs milk
ground espresso beans

1. Mix together sugar and cocoa
2. Mix together coffee and vanilla
3. Beat butter at medium speed until creamy. Alternate adding the sugar and coffee mixture, beginning and ending with the sugar
4. Add in ground espresso beans, if used
5. Add milk, 1 tbs at a time, until desired consistency is reached

Any unused frosting can be frozen. Remember to only frost COOL cupcakes!

Have fun:)

Devil’s Food Cupcakes with a Vanilla Buttercream Frosting

I haven’t baked since Thanksgiving. Since the semester is drawing to a close and the work was piling up, I decided to take a bit of a hiatus, but now that I have a month and a week off (ahem!), I’ll be doing lots more baking. To start things off I made these:

Are they not just the cutest, most scrumptious things you have ever seen? The recipe was so easy, and, I think, if you’re going to go through the trouble of making homemade cupcakes then you might as well make your own frosting. This frosting is a basic buttercream. It’s a little on the sweet side, but the cupcakes are not sweet at all due to the unsweetened cocoa, so the flavors balance out nicely. I used a large star tip to apply the icing.

I got the cupcake recipe from the Cupcake Bakeshop blog by Chockylit, who is just the queen of anything cupcakes. She can make cupcakes from absolutely any ingredients. Anyway here is the recipe:

Devil’s Food Chocolate Cake
makes 24 cupcakes or over 50  mini/ 350 degree oven

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs, beat on high speed again for 2 minutes.

Measure out into cupcake pan lined with cupcake papers (or grease each cup if you’re like me and don’t like buying cupcake papers that will just be thrown away anyway). Bake for about 15-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting. 

As you saw in the picture above, I did mini cupcakes. The cooking time for these was about 15 minutes. If you decide to do mini cupcakes as well, fill each cup about 3/4 full.

Here’s my Buttercream Frosting recipe:

This made a little less than I thought, so you may want to make a serving and a half of icing.

2 cups confectioners sugar
a little bit of vanilla
1 stick butter at room temp.
2 tablespoons milk

With electric mixer, cream the butter until creamy. Make sure to scrape the sides of the bowl. Add in the vanilla once the butter is creamy. Add the confectioners sugar a little at a time, beating slowly after each addition. Once all the confectioners sugar is blended in, add in the milk and mix until it looks like it is spreadable.

Make sure the cupcakes are completely cool before icing. To ice, you can either use a spatula or use a piping bag with a large star, which is what I did. Don’t ice them too much!

Have Fun!

Mini Vanilla Cupcakes with Ganache Frosting

Last minute decision tonight to bake. I’ve had this recipe bookmarked for like a month now, so it’s definitely about time. Nothing much to add to the recipe, except that I added two chocolate morsels to each cupcake cup for some extra chocolate-y goodness. Make sure to let the cupcakes cool all the way before putting on the ganache and make sure to put the ganache on while that is still hot because it will harden. Happy Baking!

This recipe is courtesy of


1 1/2 sticks of butter at room temperature
1 cup granulated sugar
3 eggs at room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
Preheat the oven to 350 degrees. 
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes or until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping the bowl down once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled, don’t be concerned!
In a separate bowl, sift the flour, salt, baking powder and soda together. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 batches, beginning and ending with the dry ingredients. Mix until just combined. Make sure to scrape all the flour off the sides of the bowl into the batter.
Line mini cupcake tins with paper cupcake cups. Spoon a heaping teaspoon full of batter into each cup. The cups should be filled about 3/4 of the way to the top with batter. Bake for about 13-15 minutes or until a toothpick comes out clean when inserted into the center. Let cool completely before frosting.
Makes approx 30 mini cupcakes or 1 – 9″ round cake.
Ganache Frosting
1/2 cup heavy cream
4 oz (1 large bar) good quality semi-sweet or bittersweet chocolate, chopped
Place chopped chocolate in a medium size mixing bowl. In a small saucepan heat the cream until boiling. Remove from heat and pour the hot cream directly over the chocolate. Stir with a rubber spatula until completely incorporated and smooth. 
Dip the cupcakes into the ganache while it is still warm. It will harden when it cools.