One call for cupcakes and what do you end up with? Well over what I could come up with in a year. Over 60 recipes, each different… lots of chocolate cupcakes, many fruity cupcakes, some spicy ones, and a few more that fit no category. Garrett and I were delighted (if slightly overwhelmed) with the response.

Enjoy browsing. I know I have. I will be hard pressed to pick just one recipe to recreate for a future post.

Note that cupcakes are organized into four categories (chocolate, fruit, spice, other) and that there are a handful of gluten-free recipes dispersed among them.

Chocolatey Cupcakes

Black and Tan
By Mike of
A Tasty Pedia’s Blog

Dr Pepper Cupcakes
by Kristen of
Dine and Dish

Cappuccino Chip Cupcakes with Mocha Frosting
By Rachel of
Rachel’s Bite

Orange Chocolate Cupcake with Nutella Ganache Filling and Hazelnut Buttercream Frosting
By Sandra and Ernae of
The Sour and the Sweet

Chocolate Cheesecake Muffins
By Lexi of
Boybeater

Chocolate Espresso Cupcakes
By Mary of
Alpineberry

Party Cupcakes
By Shini of
Shini

Chipotle Cinnamon Chocolate Cupcakes
By Garrett of
Vanilla Garlic

Triple Chocolate and Raspberry Cupcakes
By Janell the Great of
Janell the Great

Tiramisu Cupcakes
By Becky Brown of
beckybrown24

Mexican Chocolate Cupcakes
By Margaret Meaney of
Chez M, en Retard

Mocha Cupcakes
By Haalo of
Cook (Almost) Anything At Least Once

Grasshopper Cupcakes
By Freya of
Writing at the Kitchen Table

Turtle Cupcakes
By Raspil of
The Noisy Kitchen

Chestnut Cupcake with Chocolate Swirl Frosting
By Helen of
Tartelette

Orange Poppy Seed Cupcakes with Chocolate Whipped Cream
By Garrett of
Vanilla Garlic

Oh My Darling Clementine Cupcakes
By Christina of
Wishing on Clovers

Devil’s Food Cupcake’s
By Ellie of
Kitchen Wench

Chocolate Cupcakes with Berry Ganache & Cinnamon Buttercream
By Sarah of
Slighcarp and Grimshaw

Deep, Dark Chocolate Cupcakes with Tangerine Honey Frosting
By Lis of
La Mia Cucina

Boston Cream Pie Cupcakes
By Anita & Cameron of
Married with Dinner

Chocolate Cupcakes w/ Quick Orange Frosting & Chocolate Cupcakes with Brown Sugar Buttercream
By Maggie of
The Maggpie

Cuba Libre Cupcakes
By Rachel of
Coconut and Lime

Mexican Chocolate Cupcakes
GLUTEN FREE!
by Brendon of
Something in Season

Pumpkin and Mexican Chocolate with Toasted Cinnamon Cream Cheese Frosting
by Posy of
Posy Party Cakes

Basic Vanilla Cupcakes with Two Kinds of Chocolate Buttercream
by Sheryl C. of
Crispy Waffle

S’mores Cupcakes
by Aoife of
Yumbrosia

Fruity Cupcakes

Lemoncello Ricotta Cupcakes
By Cynth of
A Tasty Pedia’s Blog

Almond Cupcakes with Guava Cream Cheese Filling
By Jenny of
Sew Darn Cute

Lemon Sunshine Cupcakes
By Jennifer of
Weekly Dish

Fruit-filled Coconut Cupcakes with Coconut-Vanilla Bean Buttercream Frosting
By MRBUNSROCKS of
Definetly Not Martha

Hunk of Burning Love (The Elvis Cupcake)
By Sher of
What Did You Eat?

Chempedak Cupcakes with Mango Drizzle
By Noraishah Hamid of
My Gastronomic Adventure

Passionfruit-Coconut Cupcakes
By Ann Martin Rolke of
Sacatomato

Figgy Cupcakes with Mascarpone Icing
By Kelsey of
ironskillet90

Lime-Vanilla Cupcakes with Cucumber Buttercream
By Andrew of
Real Butter and Clean Milk

Coconut Cloud Cupcakes
By puddingpop of
Wait and See Pudding

Avocado Cupcakes with Palm Sugar Buttercream
By Ratna of
Simply Cake

Lammas Cupcakes with Lemon Curd and Whiskey Cream
By Pancha of
Panxa

Almond Brown-Butter Cakes with Sour Orange Meringue
By Lara of
Cook and Eat

Double Seville Orange Cupcakes
By Gemma of
Dressing for Dinner

Almond-Ricotta Cupcakes with Lemon Royal Icing
By Sean of
Hedonia

Carrot Cupcakes and Banana Cupcakes
by Brilynn of
Jumbo Empanadas

Banana Tropical Pomegranate Surprise Cupcakes
by Sandra of
Yes, I Am a Bitch, Get Over It

Spicy Cupcakes

Vanilla-Cardamom Cupcakes with Grand mariner Buttercream and Candied Orange Zest
By Julie O’Hara of
A Mingling of Tastes

Saffron Vanilla Cupcake
By Kerry Alice of
a Tasty Pedia’s blog

Ginger-Cardamom-Jaggery Cupcake
By Mandira Banerjee of
Ahaar

Spice Cupcakes with Maple Marshmallow Frosting
GLUTEN FREE!
By Gluten Free Momma of
Gluten Free Organics

Key to My Heart (Pear & Walnut Cupcake with Cardamom Buttercream)
By Glenna of
A Fridge Full of Food

Curried Cupcakes
By Emilie of
QuintanaRoo

Gingerbread Cupcakes
By Laura of
Laura Rebecca’s Kitchen

Very Gingery Cupcakes
GLUTEN FREE!
By Cathy, aka “The Dear Wife” of
Something in Season

Candied Lemon Peel, Walnut, & Dulce de Leche Cupcakes
By Letincelle of
Leitncelle&Soleau

Other Cupcakes

Citrus-Basil Cupcakes
By Michelle of
Another Yarn

Green Tea Bubble Cream Filled Cupcakes with Green Tea Cream Cheese Frosting
By Chockylit of
Cupcake Bakeshop

Demarara Sugar Rimmed Pound Cake Cupcakes
By The Parson’s Wife of
The Parson’s Wife

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting
By Ratna of
Simply Cake

Baklava Cupcakes
By Lara of
Aral Traven

Black Sesame Peanut Butter Cupcakes
By Joann of
Baking + Graduate School = Joann’s Life

Cappuccino Cupcakes
By Margaret of
Kitchen Delights

Derby Cakes
by Posy of
Posy Party Cakes

I kept these cupcakes fairly simple. They were for a friend’s birthday and I was making them mid-week, so I had little time for fuss or experimentation. I did come up with this “green tea bubble cream” recipe and while it wasn’t 100% successful, the end result was more than acceptable as a cupcake filling. The green tea cream cheese frosting was yummy as expected.

When planning these cupcakes out, I did start to research vanilla cupcakes in a bit more depth as I want to develop a couple of my own vanilla cupcake recipes. While researching existing recipes, I did notice a couple of interesting facts. Firstly, the Magnolia vanilla cupcake recipe and Billy’s vanilla cupcake recipe are nearly identical in proportions with the exception of Billy’s recipe using some cake flour in place of all-purpose and a lot more baking powder. Martha Stewart’s recipe on the other hand had very different proportions with 50% more eggs, 50% more milk and slightly more flour. Lastly, Amy Sedaris’s and Claire Crespo’s recipes are very similar, but on the opposite end of the spectrum than Martha’s with proportionally less eggs. Interesting… I plan to test as many of them as possible (and to research more). Look for that in a hopefully near future post.

Green Tea Bubble Cream (or Tapioca Pudding)

1/4 cup small pearl tapioca
1 cup whole milk
1/2 13.5 ounce can coconut milk
pinch salt
1 egg yolk
1/4 cup of sugar
2 teaspoons matcha green tea

1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.)
6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Note: The end result is not very sweet. If you like things on the sweet side, I recommend upping the sugar to 1/3 cup. I would if I make this again.

green tea bubble cream

Cupcakes
~28 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Assemble
1. Fill cupcakes using the cone method or any other method.
2. Frost and decorate as desired.

topped with fondant disks

I found these berries during one of my frequent trolls through the Village Market in the Ferry Building. While extremely expensive, the Village Market is sure to have something new and exotic that I can make into a cupcake. And frankly, I can’t help myself.

I purchased these some time ago and am finally getting around to making a cupcake out of them (and some pricy Himalayan Pink Salt also purchased at said market). I had never had goji berries before and was pleasantly surprised. Both their smell and taste remind me of figs, which I love, but the goji berry is definitely unique and really unlike any dried fruit I tasted. Apparently they are quite good for you as well. What a plus.

I used my favorite chocolate cupcake recipe which never fails me and topped them off with a small dollop of ganache. All in all a rich and slightly tangy cupcake that went down pretty easy.

Cupcakes
30 regular cupcakes / 350 degree oven

200 gram bar of Valrhona 61% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cup (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon Himalayan pink salt
3/4 cup (82 grams) goji berries, chopped

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
4. Beat in an electric mixer for 3 minutes.
5. Add one egg at a time, mixing for 30 seconds between each
6. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
7. Stir in the goji berries. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move then at that point and I find the lower back of my oven to be a bit cooler.

mise en place

goji berries going into batter

Chocolate Ganache Frosting

5 ounces (145 grams) bittersweet chocolate
2 ounces (54 grams) unsweetened chocolate
1/2 cup whipping cream
1/2 stick (57 grams) butter, room temperature
1 cup (100 grams) powdered sugar
1/2 teaspoon (3 grams) Himalayan pink salt
1/4 cup whole milk
1 teaspoon vanilla

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter to the chocolate (make sure its soft and at room temp) and stir until everything is melted and combined.
5. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
6. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth.
7. Let sit at room temperature until thickened, stirring occasionally
8. Beat with an electric mixer until fluffy.

Note: If your chocolate, cream, and butter mixture won’t quite melt on its own, place over a pan of simmering water and stir until fully melted.

goji berry package

Assemble
1. Frost cooled cupcakes.
2. Top with Himalayan pink salt.

Garrett of Vanilla-Garlic and I are requesting you, cupcake fans, to try your hat at baking some creative cupcakes of your own.

How to participate

1. Create a cupcake
2. Post it or your blog or flickr account
3. Send your name, the name of your cupcake, and a link to (chockylit{at}gmail{dot}com) (protogarrett{at}yahoo{dot}com)
4. Do all this by January 26th

The round-up results will be posted on the 29th on both blogs. Then Garret and I will bake and one of our favorites and post about it at a later date.

I hope this inspires you to get creative and have some fun in the kitchen. And I am looking forward to seeing what interesting flavor combinations you come up with.