Tag Archives: Cupcake

Chocolate Angel Food Cupcakes (70 calories per cupcake!)

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These cupcakes are a good thing.

Chocolate Angel Food Cupcakes | Beautiful Disasters

They’re a very good thing. Like they couldn’t have come at a better time-bikini season!! (<–Yikes)

Chocolate Angel Food Cupcakes | Beautiful Disasters

I’m not sure how it is even possible to have 70 calories in a cupcake but it happened..Unintentionally. I am actually a huge lover of angel food cake. I had never had chocolate angel food cake before, so I decided to give it a whirl. A whirl in cupcake form of course!

Chocolate Angel Food Cupcakes | Beautiful Disasters

Because I made these into cupcakes, they obviously were begging for frosting, so that was a teeny dilemma I was having. I didn’t want to make a buttercream because I thought that might be too sweet (Yes, “too sweet” is possible for me) and I really am not much of a fan of cream cheese frosting, so I decided to go with my family’s favorite-whipped cream frosting

Chocolate Angel Food Cupcakes | Beautiful Disasters

These cupcakes do deflate a little after a minute or two out of the oven. Be sure to fill the cupcakes with batter about 3/4 full, for the full experience!

Chocolate Angel Food Cupcakes | Beautiful Disasters

Chocolate Angel Food Cupcakes

(Makes 15-17 cupcakes)

6 egg whites

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

1/2 cup cake flour (or all purpose flour whisked with 1 teaspoon corn starch)

3/4 cup white sugar

2 Tablespoons cocoa powder

pinch of salt

  1. Preheat oven to 350˚F and line muffin tins with cupcake liners
  2. In the bowl of an electric stand mixer, allow the 6 eggs whites to sit (covered with plastic wrap) for about 30 minutes to come to room temperature. Meanwhile, sift 1/4 cup and 2 Tablespoons of white sugar, the cake flour, the cocoa powder, and the salt. Set aside.
  3. Once egg whites are at room temperature, beat using the whisk attachment until frothy. Mix in cream of tartar. Beat with whisk attachment until soft peaks form, gradually add in remaining 1/4 cup and 2 Tablespoons of white sugar, 1 Tablespoon at a time. Beat until shiny and stiff peaks form. Beat in te vanilla extract.
  4. Sift the flour mixture over the egg whites, one quater at a time. Fold after each addition using a rubber spatula. Pour 1/4 cup of batter into each cupcake liner. Bake in preheated oven for 15-17 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 2 minutes, then transfer to wire rack.

Chocolate Angel Food Cupcakes | Beautiful Disasters

Chocolate Angel Food Cupcakes | Beautiful Disasters

Random Fact of the Day: he chances of making two holes-in-one in a round of golf are one in 67 million.

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Fluffy Nut Cupcakes

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I was seriously thinking about calling these “fluffternutter cupcakes”. Like it was big, real decision. But every time I’ve heard of something being called “fluffernutter”-whatever there has been marshmallow involved.

Fluffy Nut Cupcakes | Beautiful Disasters

This time, the marshmallow was replaced with whipped cream; however, I do fully intend on coming up with a marshmallow frosting version soon!

Fluffy Nut Cupcakes | Beautiful Disasters

The whipped cream was a huge hit. My dad, the leading taste-tester in the family with the most honest and un-biased feedback, gave in a full-mouthed double thumbs up.

Fluffy Nut Cupcakes | Beautiful Disasters

 

Fluffy Nut Cupcakes | Beautiful Disasters

These cupcakes consist of my absolute FAVORITE chocolate cake recipe that I use all the time, stuffed with a delicious and super creamy peanut butter filling, and topped with a fluffy and perfectly sweet whipped cream frosting.

Fluffy Nut Cupcakes | Beautiful Disasters

This may be one of my all-time favorite cupcake combos!

Fluffy Nut Cupcakes

(makes about 12-16 cupcakes)

FOR THE CUPCAKES: 

(My absolute FAVORITE chocolate cake recipe)

1 cup boiling water

1/2 cup cocoa powder (I used dark cocoa powder)

1 1/3 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup butter, softened

1 cup plus 2 Tablespoons white sugar

2 eggs

1/2 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F. Grease or line regular cupcake tins.
  2. In a small bowl, pour boiling water over cocoa powder, and whisk until smooth. Let mixture cool. Into a separate bowl, sift together flour, baking soda, baking powder, and salt.
  3. Cream butter and sugar together with a mixer until light and fluffy. Beat in eggs. Stir in vanilla. Add the flour mixture. Add the cocoa mixture. Pour batter into prepared cupcake tins.
  4. Bake in preheated oven 15-18 minutes. Allow to cool in tins, then transfer to wire racks to cool completely. When thoroughly cooled, stuff with peanut butter frosting below and frost with whipped cream frosting below.

FOR THE PEANUT BUTTER FROSTING FILLING:

1 cup (2 sticks) butter, softened

1 cup peanut butter

2 teaspoon2 vanilla extract

6-8 cups powdered sugar, or until correct consistency

  1. Using an electric mixer, cream butter and peanut butter on high speed until creamy. Mix in vanilla extract. Slowly add in powdered sugar until a semi-creamy consistency that resembles frosting, but is creamy [thin] enough to pipe into cupcakes.
  2. Once cupcakes have been cooled, fill piping bag, that has been fitted with a standard-sized round piping tip, with the prepared peanut butter filling. Stick end of piping bag into the center of a cooled cupcake and squeeze filling into cupcake until small cracks start to show by where you inserted the piping bag tip. Continue with the remaining cupcakes until each has been filled, you may end up with excess filling

WHIPPED CREAM FROSTING:

2 cups heavy whipping cream

2-4 Tablespoons powdered sugar, depending on how sweet you like your whipped cream

  1. In the chilled bowl of an electric stand mixer, whip the cream using the whisk attachment for about 1 minute. Add in powdered sugar gradually to taste and continue whipping until stiff peaks form and the mixture resembles whipped cream. Pipe and frost onto stuffed cupcakes. Keep cupcakes in fridge, as it is unsafe to have whipped cream sitting out for extended periods of time.

Fluffy Nut Cupcakes | Beautiful Disasters

 

Fluffy Nut Cupcakes | Beautiful Disasters

Random Fact of the Day: A survey reported that 12% of Americans think that Joan of Arc was Noah’s wife. Yikes

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Vanilla Malt Cupcakes with Peanut Butter Frosting

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I feel bad for those poor souls who do not know the difference between a milkshake and a malt. I think they deserve a moment of silence.

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

[insert moment of silence with head bowed]

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

A malt contains malt flavoring which I guess is the main difference, but I feel that they usually have a thicker consistency, too. Maybe I’m crazy, but they just are better. I do not know why, but that is the way it is and I do not argue with the system of my tastebuds.

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

My dad was and is the king of malts. He makes the type of malt at home that you can’t get at any ice cream store. It has the perfect ration of everything. I don’t know exactly how he does it, especially because he considers microwaved scrambled eggs good eatin’, but he does. And he does it very well.

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

My grandpa (my dad’s dad) would go out to Oberweis with us and order a giant sundae that was about half his size and finish it before I could grab a spoon. To say frozen dairy dessert ran in the blood is an understatement. These two guys know their stuff and I like to say that I have a bit of that gene inside me, too.

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

I decided to go a little off the frozen dairy dessert path and make some malt cupcakes. With peanut butter frosting, I mean what else? It’s my favorite frosting in the entire universe. These cupcakes are kind of like a vanilla malt with peanut butter swirled in every bite, but not with too much malt flavor where it’s overly sweet. They’re just about perfect for me. They have even inspired me for next time my dad makes malts to mix some peanut butter in mine. Summer come faster, please?

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

Vanilla Malt Cupcakes

(Makes about 16 cupcakes)

¾ cup white sugar
½ cup malted milk powder
1 ¾ cups all-purpose flour, sifted twice
3 teaspoons baking powder
pinch salt
½ cup unsalted butter, softened
1 tablespoon vanilla extract
2 large eggs
¾ cup milk (I used skim)

  1. Preheat oven to 350 degrees F. Line cupcake tin with cupcake liners and set aside.
  2. Using a mixer, cream together the butter and sugar until combined. Add in the eggs. Mix in the vanilla extract. Slowly add in the flour, baking powder, salt, and malted milk powder. Once combined, slowly mix in the milk until fully incorporated.
  3. Fill each cupcake liner about 3/4 full. Bake in preheated oven for 20 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack; frost when completely cool.

Peanut Butter Frosting

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla extract

1/2 cup peanut butter

4-6 cups powdered sugar, as needed

milk (I used skim), as needed

  1. Using an electric mixer, beat butter, vanilla extract, and peanut butter together until combined. Add in powdered sugar, slowly. Keep adding powdered sugar until you achieve desired consistency. Add milk as needed to soften or thin out your frosting. If frosting gets too thin, add in more powdered sugar. Frost cupcakes and enjoy!

Vanilla Malt Peanut Butter Cupcakes | Beautiful Disasters

Random Fact of the Day: We blink 25 times a minute.

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Healthified Chocolate Cupcakes

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Finals week is this week.

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It’s a time when you really see people’s true colors. And if you wear jeans, you get dirty looks. So it was only appropriate to bake cupcakes.

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Lucky for my thighs these babies are HEALTHIFIED! Yes, I’m gonna scream it from the rooftops, because even though there is nothing like my classic go-to chocolate cake recipe, sometimes you need a cupcake that doesn’t make you feel like you need to run 2 miles to burn it off.

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No, you need a cupcake that you can eat with your head held high and a smile on your face that makes you feel like you can tackle the world finals.

Healthified Chocolate Cupcakes

(Makes about 9 cupcakes)

1/2 cup all-purpose flour

1/4 cup whole wheat flour

1/2 cup PLUS 1 Tablespoon brown sugar

3 Tablespoons unsweetened cocoa powder (I used dark)

1/2 teaspoon baking soda

pinch of salt

1/2 cup water

1/4 cup unsweetened applesauce

1/2 teaspoon distilled white vinegar

1 1/2 teaspoons margarine (or vegetable spread, butter, or oil), melted

1 teaspoon vanilla extract

  1. Preheat oven to 350 degrees F. Line muffin tin with about 9 liners. 
  2. In a large bowl, mix together brown sugar, flours, cocoa powder, salt, and baking soda.
  3. In a separate bowl, whisk to combine water, unsweetened applesauce, distilled white vinegar, melted margarine, and vanilla extract. Pour this liquid mixture over the dry ingredients and stir with a rubber spatula until thoroughly incorporated.
  4. Pour batter into lined cupcake tins about 2/3 full. Bake in preheated oven for 18-20 minutes, or until toothpick inserted in center comes out clean. Let cool in tins for about 5 minutes, then invert onto wire rack to cool completely.

Chocolate Ganache

1/2 cup chocolate chips

1/4 cup heavy whipping cream

  1. Place chocolate chips in a heat proof bowl and set aside.
  2. In a small saucepan, heat cream over medium-high heat unit it is boiling, bubbling, and expanding in size. Quickly pour over chocolate chips, mix with wooden spoon until thoroughly combined. Top cupcakes with ganache and enjoy!

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Random Fact of the Day: Leonardo da Vinci invented scissors.

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Triple Threat Cookies ‘N Cream Cupcakes

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Triple the cookies ‘n cream, triple the fun.

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Get ready for the cupcake of a lifetime. Forreal guys.

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This cupcake consists of a cookies ‘n cream cupcake, stuffed with cookies ‘n cream whipped cream (my crack), and topped with cookies

‘n cream frosting.

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It’s basically the best thing in the world. One of my favorite parts of this cupcake is that it is super easy to make. Three simple recipes combine to make something that seems pretty darn impressive.

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I used this cookies ‘n cream whipped cream as the frosting on my birthday cake that I ate with my family to celebrate while everybody was in town during the holidays, and I just can NOT get enough of it.

cupcakes_zpse644726c Make.

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Bake.

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And enjoy!

Cookies ‘n Cream Cupcakes

(Makes 12-14 cupcakes)

1/2 cup (1 stick) butter, softened

1 cup white sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk (I used skim)

10 Oreos, crushed

  1. Preheat oven to 350 degrees F.
  2. Cream together butter and sugar. Mix in eggs. Add in vanilla extract
  3. Mix in flour, baking soda, and salt. Add milk. By hand, stir in crushed Oreos.
  4. Bake in preheated oven for 20-25 minutes, or until toothpick comes out clean. Let cupcakes cool on wire rack before stuffing and frosting.

Cookies ‘n Cream Whipped Cream

1 1/2 cups heavy whipping cream

3 Tablespoons powdered sugar

8 Oreos (white sandwich creme removed)

  1. Pour heavy cream and powdered sugar into a bowl. Using the whisk attachment on a stand mixer whip the cream and powdered sugar for several minutes, on high power, until it forms into whipped cream consistency. 
  2. Meanwhile, take your oreos (sandwich cream removed) and place in food processor and process until the cookies become fine crumbs. Fold cookie crumbs into whipped cream.

Cookies ‘n Cream Frosting

1 cup (2 sticks) butter, softened

about 4-5 cups powdered sugar

1 1/2 teaspoons vanilla extract

about 1/4 cup heavy cream or milk

11 Oreos, crushed

  1. In the bowl of a stand mixer, beat butter and powdered sugar until thoroughly combined. Mix in vanilla extract. Add in heavy cream (or milk) until frosting is desired consistency. Mix in crushed oreos by hand.

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Random Fact of the Day: More than 40,000 parasites and 250 types of bacteria are exchanged during a typical French kiss!

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