First Kiss Cupcakes
Ingredients: Chocolate Cake:
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
Vegetable cooking spray
24 milk chocolate kisses
Cherry Frosting:
1/2 cup butter, softened
3 tablespoons cherry jam or maraschino cherry juice
1/4 cup whipping cream
1/2 teaspoon almond extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Toppings:
24 red maraschino cherries (with stems)
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
Preparation
1. Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Do not cool.
3. While cupcakes are still warm, press 1 chocolate kiss into the center of each. Let cool completely.
4. To prepare cherry frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups. Frost each cupcake with Cherry Frosting using metal tip no. 2D.
5. To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups. Dip cherries in Chocolate Ganache, and place 1 on top of each cupcake.
Jan Moon, Dreamcakes Bakery, Southern Living Big Book of Cupcakes, Oxmoor House
2011
1 cup Dutch process cocoa
2 cups boiling water
1 cup butter, softened
2 cups superfine sugar
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
Vegetable cooking spray
24 milk chocolate kisses
Cherry Frosting:
1/2 cup butter, softened
3 tablespoons cherry jam or maraschino cherry juice
1/4 cup whipping cream
1/2 teaspoon almond extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
Toppings:
24 red maraschino cherries (with stems)
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
Preparation
1. Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Do not cool.
3. While cupcakes are still warm, press 1 chocolate kiss into the center of each. Let cool completely.
4. To prepare cherry frosting, beat first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed 2 minutes or until creamy. Makes 3 cups. Frost each cupcake with Cherry Frosting using metal tip no. 2D.
5. To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups. Dip cherries in Chocolate Ganache, and place 1 on top of each cupcake.
Jan Moon, Dreamcakes Bakery, Southern Living Big Book of Cupcakes, Oxmoor House
2011
Coconut Cupcakes with Coconut Cream Cheese Frosting
Ingredients Coconut Cupcakes:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
To assemble: Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.
Recipe courtesy The Neelys
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 2 1/2 sticks (10 ounces) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2/3 cup buttermilk
- 1 1/2 cups sweetened coconut flakes
- 1 cup sweetened coconut flakes, lightly toasted, for garnish
- 24 ounces cream cheese, softened
- 1 stick (4 ounces) unsalted butter, softened
- 2 teaspoons vanilla extract
- 4 cups confectioners' sugar
In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
To assemble: Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.
Recipe courtesy The Neelys
Honor: Coconut Cake w/Coconut Creme Filling & Cream Cheese Buttercream
Ingredients:
Directions: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners. Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.
In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.
Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.
Coconut Creme Filling:
Cream Cheese Buttercream:
Recipe courtesy Anthony Valerio and Vandy Altounian, Cupcake Wars, 2011
- 7 ounces sweetened, shredded coconut, for garnish
- 2 cups sugar
- 1 1/4 cup all-purpose flour
- 1 cup cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces butter, semi-soft
- 2 whole eggs
- 2 egg whites
- 1 tablespoon coconut extract
- 1 cup whole milk
- Coconut Creme Filling, recipe follows
- Cream Cheese Frosting, recipe follows
Directions: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners. Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.
In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.
Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.
Coconut Creme Filling:
- 2 cups heavy whipping cream
- 1 1/2 cups sugar
- 8 ounces (2 sticks butter), at room temperature
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 14 ounces sweetened, shredded coconut
Cream Cheese Buttercream:
- 8 ounces (2 sticks butter), at room temperature
- 8 ounces cream cheese, cold
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 5 1/2 cups powdered sugar
Recipe courtesy Anthony Valerio and Vandy Altounian, Cupcake Wars, 2011
Chocolate Banana Cupcakes
Banan Cupcake Ingredients:
Directions: Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
French Banana Buttercream:
Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
Chocolate Ganache:
Italian Meringue Buttercream Frosting:
Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.
Recipe courtesy Jenica Braddock, Cupcake Wars, 2011
- 3 sticks butter
- 3 1/2 cups brown sugar
- 6 eggs
- 3 1/2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 2 cups milk
- 5 ripe pureed bananas
- French Banana Buttercream, recipe follows
- Chocolate Ganache, recipe follows
- Italian Meringue Buttercream Frosting, recipe follows
Directions: Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
Measure all the ingredients accurately. Bring all the ingredients to room temperature. Place the butter in the mixing bowl. With the paddle attachment, beat the butter slowly until it is smooth and creamy. Add the brown sugar; cream the mixture at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
Add the eggs one at a time. After each addition, beat until the eggs are incorporated before adding more. After the eggs are fully incorporated, mix until light and fluffy, about 5 minutes.
Meanwhile, sift the cake flour, baking powder, salt, baking soda and nutmeg together. Be sure to scrape down the sides of the bowl to ensure even mixing. Then add one-quarter of the sifted dry ingredients to the butter mixture. Mix just until blended. Mix the milk and banana puree. Add approximately one-third of the liquids. Mix just until blended in. Repeat until all ingredients are incorporated.
Fill the cupcake liners half full with batter and bake until golden and baked through, about 35 minutes. Cool the cupcakes completely.
To assemble: Cut the center out of each cupcake and fill with the French Banana Buttercream. Dip the top of the cupcake in the Chocolate Ganache. Generously frost the top of each cupcake with the Italian Meringue Buttercream Frosting.
French Banana Buttercream:
- 1 cup sugar
- 3 egg yolks
- 2 1/2 sticks butter
- 3/4 teaspoon vanilla extract
- 1 ripe banana, pureed
Whip in the butter a little at a time, adding it just as fast as it's absorbed by the mixture.
Beat in the vanilla and banana puree. If the icing is too soft, refrigerate until it is firm enough to spread.
Chocolate Ganache:
- 1 pound chocolate chips
- 12 ounces heavy cream
Italian Meringue Buttercream Frosting:
- 1 1/4 cups sugar
- 2 cups egg whites
- 1/2 teaspoon cream of tartar
- 4 sticks butter, cubed
- 2 teaspoons vanilla extract
- 3 tablespoons chocolate ganache
Turn down to medium-low speed and add the butter on the sides and scrape. Turn to high and beat until you have a smooth texture. Add the vanilla and chocolate ganache.
Recipe courtesy Jenica Braddock, Cupcake Wars, 2011