Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache90

Posted by chockylit in Chocolate,Nuts,Step-by-Step Photos (Saturday February 25, 2006 at 2:14 pm)

I warn you, do not eat these cupcakes without a tall glass of milk nearby. They are crazy rich.

I made these peanut butter and chocolate cupcakes for my aunt. She is going to a ladies-only sleepover party down in Cupertino. While I have not been to one these parties, the way my aunt describes the backyard with the lit up plant life, the fire pit, and the red wine-induced revelry through the wee hours… I knew that whatever she brought had to be rich and completely decadent.

I also had to use the same chocolate recipe, this time without cherries, because I am just loving it. It is officially my favorite chocolate cupcake recipe – at least for now.

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

5.4 ounces dark chocolate or 3/4 of a 200 gram bar of Valrhona 61% cocao
22 tablespoons butter (yes, nearly three sticks of butter!)
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt

1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.


chopping chocolate

Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
2 tablespoons milk

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.

Note: This makes a pretty stiff mixture, like the center of a peanut butter cup. If you want something pipe-able, you could add more milk. I wanted to retain the strong peanut butter flavor, so I kept the milk to a minimum.

Update: I think that the filling was too thick. As I was eating a cupcake (I managed to resist them until late last night) the peanut butter filling fell out onto the plate. It wasn’t too terribly hard to stick back on the cupcake, but if I were to do these again, I would add more milk to the filling.


peanut butter filling

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

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 and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.


mid-assembly

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling.
3. Replace top.
4. Frost with ganache.
5. Decorate as you wish. I topped the cupcakes with fondant and peanut butter flowers.

Fondant and Peanut Butter Flowers

There are very few things I use in my recipes that are pre-prepared. There is often an abundance of chemicals, copious quantities of solid vegetable shortening, and lots of other things in these time-saving products that I would rather not consume. I make one exception, however, and that is for fondant.

Fondant in my opinion is gross. The smell of it alone turns me off. This is one of the main reasons I don’t do cakes and why I especially don’t do wedding cakes, as it is very difficult to get the look of a wedding cake without making extensive use of fondant. (You could use robes of white chocolate, but all my attempts at that tricky task have failed… ) So, the rare times I actually use fondant, it is only for small decorative additions. I must admit, sometimes small decorative additions are *nice*.

I purchase some pre-made white fondant at Sugar N’ Spice in Daly City ages ago. Lucky for me, it will last in it’s plastic container for a year. Yes, you should be suspicious of anything with that kind of shelf life. I grabbed a handful out of the container, shaped it into a disk and got to rolling.

Cornstarch is a must for rolling out fondant. Powdered sugar doesn’t cut it, it will still stick.

I like simple shapes. I got these cutters in Japantown a long while back.

The fondant is soft compared to gumpaste. So, you should be careful when cutting the shapes. Its best if you can bring the piece out with the cutter then let it drop out onto your hand. Avoid touching the top of it until the pieces have dried some.

I topped each cupcake with a dried fondant shape. I rolled a little peanut butter filling into a ball to top each shape. The result, a cute flower, that you should recommed your guests promptly remove and set aside before eating the cupcake ;)

All About Frosting – The Recipes42

Posted by chockylit in Cheese,Chocolate,Step-by-Step Photos (Tuesday December 11, 2007 at 11:13 pm)

chocolate ganache

I get many a question about frosting. I thought I would compile my thoughts on the subject in two part series of posts – a sort of one stop shop for all things frosting… from my perspective, of course! First up… the recipes.


Chocolate Ganache

Chocolate ganache frosting is one of my favorite frostings to use. Why? Let me count the ways. One, because I love chocolate. Two, because the taste is very “adult” and not too sweet. Three, because it’s practically no fail and adaptable to what I have on hand.

Reviewing my posts, I apparently have as many ganache recipes as I do posts with ganache recipes – a testament to its versatility. If I get one point across about ganache it is that ganache is indeed adaptable to your personal taste and preference.

Ganache is typically made by bringing heavy cream to a simmer then pouring over chopped bittersweet or semi-sweet chocolate, stirring to combine, and then adding remaining ingredients – pretty straightforward.

The typical ganache recipe I use contains the following ingredients:

8 ounces bittersweet chocolate
1 cup heavy cream
1 teaspoon vanilla
pinch salt

I have used as little as 6 ounces of chocolate with 1 cup of cream, as that is all I had on hand, and it worked out fine. I have also interchanged various types of chocolate, bittersweet, semi-sweet, different brands, etc. It changes the flavor of the ganache but not the outcome. The exception is with milk and white chocolate which don’t come up to spreadable consistency using this basic ingredient list.

I like to use Valrhona, 61% cocoa or higher, for its intense, full-bodied, earthy chocolate flavor. I have tried to stay local and use Scharffenberger, which I like to eat on its own, but I find it too bright and tangy to bake with. I have used Ghirardelli in a pinch. While I don’t like the flavor as much as Valrhona it’s an acceptable alternative and readily available in most grocery stores. The brand is really up to you, but the quality of the chocolate makes a big difference in flavor so spring for the good stuff if you can.

How I treat the ganache depends on the cupcake I am making. If I want a very adult flavor I will stick to the basic recipe (see above) and either pour it on, spread it on, or beat it then spread it on.

Poured Chocolate Ganache

Poured chocolate ganache results in a gorgeous, shiny layer of frosting that is very dramatic and very grown up. I used the method for my version of an “Opera” cupcake. Just let the mixture cool slightly and pour it onto the cupcake (or cake) before it starts to thicken. It will thicken in place and stay very shiny if you don’t touch it. Top it with something special – white chocolate dipped candied ginger, an edible flower pedal, or a smuggled dragée. Very classy…

Spread Chocolate Ganache

Cupcakes often form an attractive dome rising over top the cupcake paper. I like this look (more cupcake!) but it doesn’t support the poured ganache method. When spreading ganache, let the mixture come to room temperature, stirring occasionally, until it’s spreadable. Then spread a relatively thin layer on to the cooled cupcake with a small palette knife. To get a smooth finish, dip the palette knife in hot water, wipe dry, and then smooth the frosting.

I use this method when I want a small, but intense quantity of frosting… when I want to have the flavor of chocolate without overwhelming whatever else is going on. See examples of this method here, here, and here.

Beaten Chocolate Ganache

If you want the intense flavor of a straight up ganache, but still want to pipe it on because, well, it looks so nice piped on, then beat the cooled ganache with an electric mixer fixed with the paddle attachment for a few minutes. This will incorporate air and increase the volume of the frosting without diluting the flavor. The ganache will lighten in color compared to the unbeaten version. See an example here.

Whipped Chocolate Ganache

I have been exploring a variation on ganache that is sweeter than the simple version just discussed. I use this when I want the cupcake to appeal to child and adult alike. It’s more akin to a chocolate buttercream, but with a more intense chocolate flavor. I have experimenting with various versions of this approach.

Version 1 – Basic Ganache but with Butter and Powdered Sugar

This is basically a mixture of ganache and buttercream. Most chocolate buttercream recipes use cocoa or just a small amount of melted chocolate beat into the butter and sugar. This method of making the ganache first then beating in butter and sugar makes for a more chocolate tasting frosting.

See examples here and here

Version 2 – A Totally Different Take

I first saw this method in a book by pastry chef Emily Luchetti. I have definitely tweaked it significantly since I first tried it many years ago. The recipe includes bittersweet, semi-sweet, and unsweetened chocolate and can be tailored to your personal taste by simply adjusting the quantities of the various chocolates while keeping the overall quantity the same. For example, to make it sweeter, increase the semisweet by a couple of ounces and decrease the bittersweet or unsweetened. The unsweetened chocolate imparts a rich cocoa flavor, the bittersweet gives the frosting bite, and the semi-sweet sweetens the whole thing up.

See examples here, here, and here

There are other recipes and methods out there, of course. I plan to try recipe on David Llebovitz’ site which uses water instead of cream. I know that dairy products mellow the flavor of the chocolate, but I have also been hesitant to combine chocolate and water for fear the chocolate will seize. I hope to post about my attempt soon.


Buttercream

cherry-vanilla cupcakes

There is nothing more frustrating to many readers than buttercream frosting. A classic and main stay, buttercream is also one of the sweetest frostings of the bunch often too sweet for the average adult. I however love American-style buttercream especially paired with a simple cake and in moderation. This post has a pretty typical recipe for American-style buttercream. I understand though that not everyone is a fan. So if I am serving cupcakes to adults I typically do not use buttercream! The only exception I have found is with this recipe, somehow the mint makes the frosting more palatable.

American Style Buttercream

American-style buttercream is simply butter beat with confectioners’ sugar and a little vanilla and a little milk. In order to get to a piping consistency a lot of sugar is required. This results in a very sweet frosting. Like I said I actually like this. I have a sweet tooth though and not everyone does. There is no way I know of to decrease the sweetness of this frosting.

Swiss and Italian Style Buttercream

There are less-sweet alternatives to American style buttercream, Swiss and Italian style buttercreams for example, but these frostings have a different quality that I simply don’t like. They leave a film in my mouth and taste as though they are made with vegetable shortening even if they weren’t. I can’t stand them! Just like I can’t stand Génoise cake, but that is for a different post. But you might like them. Its worth trying for yourself before ruling these styles of buttercream frostings out of your repertoire.

The bad news is that I don’t have any recipes for Swiss or Italian style buttercream frostings. In this case, google is your friend.


Cream Cheese

sweet corn cupcakes with maple cream cheese frosting

Cream cheese frosting is my friend. It is my very favorite frosting to use. It’s always a crowd pleaser and balances out the sweetness of any cake well. I work with two versions. One has a higher proportion of cream cheese. It is tangy, on the soft side, and my preference for recipes where I want to really taste the cream cheese (carrot cake, hummingbird cake, red velvet, etc). The second version has less cream cheese. The cream cheese tang is more subtle and its really just there to balance the sweetness of the sugar. I use that recipe as an alternative to buttercream for just about any cake.

Cream cheese frosting takes on flavor very well. Just to give you an idea, this recipe uses Thai Ice Tea as a flavor, this recipe uses citrus, this uses ginger and this uses tarragon. But there are more, just peruse the table of contents to find other flavor suggestions.

I have jut started using the “buttercream alternative” method. Here are some examples, one with matcha and one with salted caramel. But any of the above cream cheese recipes can be adjusted to this method by simply decreasing the amount of cream cheese and increasing the amount of butter.


Meringue Frosting

The thing I love about meringue frosting is how easy it is to have a dramatic presentation. It’s sweet, but not sweet as butter cream. It takes flavor well, but don’t try to add a substantial amount of liquid. It will collapse. Small amounts of extracts (vanilla, mint, lemon), spices, very thick flavored simple syrup, or crushed things (like red hots). And the best thing about meringue is that you can take your culinary torch to it.


Whipped Cream

I don’t use whipped cream very often. It’s just not terribly exciting. I pair it with a cupcake that is plenty exciting on its own like this one. It is very easy to adjust the sweetness though. So, if you have a very sweet cake, whipped cream is a good option. Beware, it doesn’t hold well. So if you use it, keep the whipped cream refrigerated until you are ready to use it and frost the cupcakes just before serving.

There are of course other frosting options, but this is all I have for now. Part 2 of the series will cover frosting technique, frequently asked questions, and more on flavoring frostings.

Cupcake Round-Up II: the results are in!7

Posted by in General (Monday October 29, 2007 at 1:23 pm)

The roundup results are in and there are lots of tasty looking cupcakes for you to drool over!

Here is how round-up II faired compared to the first one… There were definitely less submissions this time around, I would say a 30% drop. That is fine, we still had 39 folks participating and that is pretty good by my book. The drop in submissions was seen mostly in the chocolatey cupcakes category with spicy, fruity, and other staying pretty much the same from round-up one to two.

I could definitely see the fall influence in a lot of the recipes. And Garrett and I both so appreciate the level of creativity with some of the flavor combinations. Just peruse the list and you will see. A huge thank you to everyone who took the time to participate and spread the cupcake love.

Spicy Cupcakes

Pumpkin Chili Cupcakes with Chocolate Ganache and Pumpkin Brittle
By Monica of
The Pastry Princess Blog

Arroz con Leche Cupcakes
By Gretchen of
Canela y Comino

Tuesday Afternoon Tea Cupcake
By Georgia of
Notes on Tea

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting
By Cheryl of
Cupcake Bakeshop

Ginger Cupcakes with Candied Ginger Cream
By Alecia of
Insomniack

Pumpkin Bread Pudding Cupcakes with Apple Chai Glaze
By Brina of
Brina Bakes and Blogs

Apple Pie Cupcakes
By Mary of
Alpineberry

Pecan Pie Cupcakes (VEGAN!)
By Ros Vaeth of
Humanity Starts at Thought

Sweet Potato Casserole Cupcake
By Stefanie of
Cupcake Project

“Lil’ Pumpkin” Saffron Honeycakes
By Kristy of
Cakegrrl’s Cakery

Chocolatey Cupcakes

Bananas Foster Cupcakes
By Katie of
Salt and Chocolate

Red Wine Cupcakes
By Dana of
Dulcedo

Chocolate Cupcakes with Coconut Icing
By Teri of
The Daily Raw Cafe’

Banana Chocolate Cupcakes with Maple Frosting
By Sarah and Amelia of
Cuppin’ Cakes

Drunken Devil’s Food Espresso Cupcakes
By Sara of
Ms. Adventures in Italy

Fondue Cupcakes
By Adrienne of
Aubedes etc

Fruity Cupcakes

Apple Pie Cupcakes
By Lisa of
Spicy Icecream

Mango Kulfi Cupcakes
By Roopa of
Raspberry Eggplant

Tropical Getaway Cupcakes
By Jessica of
Kitchen by the Sea

Banana Cream Cupcakes
By Amy of
Dessertations

Key Lime Pie Cupcakes
By Monica of
The Pastry Princess Blog

Linzer Cupcakes
By Steph of
A Whisk and a Spoon

Black Licorice Cupcakes with Orange Marshmallow Frosting
By Jaime of
Baking Memories

Apple Pudding Cupcakes with Bourbon Spiked Buttercream Frosting
By Lauren of
City by the Blog

Fresh Apple Cupcakes
By Gina of
Bradlee & Gina

Parsnip-Apple Cupcakes
By Meredith of
Cooking 101

Honey Orange Beet Cupcakes with Cream Cheese Cupcakes
By Danielle of
The Graduated Bumblebee

Lavendar Pear Bear Cupcakes
By Roopa of
Raspberry Eggplant

Pomegranate Matcha Cupcakes
By Roopa of
Raspberry Eggplant

Fuzzy Navel Cupcake
By Laurie of
Quirky Cupcake

Poached Pear Cupcake
By Julie of
One-Wall Kitchen

Banana Pudding Cupcake
By Hannah of
Hannah’s Baking Edeavors

Canadian Thanksgiving Cupcake
By Sarah of
Sarah’s Sugar & Spice

Eton Mess Cupcakes
By Kirsten of
Hide & Seek

Other Cupcakes

Amaretti & Butternut Cupcakes
By Garrett of
Vanilla Garlic

Peanut Butter and Jelly Cupcakes
By Mary Jo of
Bash Cakes

Vanilla Cupcakes with Flan Filling and Purple Yam Frosting
By Aubrey of
The Other Side

Candy Corn Cupcakes
By Lara of
aral_traven

Petit Pois Muffins
By Charlotte & Freddie of
The Great Big Veg Challenge

Cupcake-a-touille!
By Tanya of
Luck x8

Browse Cupcakes74

Posted by chockylit in  (Saturday August 11, 2007 at 12:50 pm)

Welcome to the CupcakeBlog archives where you will find over 85 cupcake recipes dating back to March 2005 organized into 5 sections fresh – for recipes that contain herbs, flowers, or plants; fruity – for, well, fruits; spicy – for recipes that feature spices like cinnamon, fennel, cardamom, etc; rich – for recipes that feature chocolate, coffee, liquors, etc; other – i needed someplace for the ube cupcake

fresh

Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting

Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting

Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting

Green Tea, Lavender, and Honey Cupcake Bombe

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue

fruity

Hummingbird Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes

Lime Custard Cupcake with Meringue Frosting

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

Persimmon Pavlova Cupcake

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting

Banana Cupcakes, a Few Ways

Mooncake Cupcakes (Bean Paste Filled Cupcakes with Date-Pineapple Cream Cheese Frosting)

Pomegranate-Grapefruit Cupcakes

Cherry-Vanilla Cupcakes

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting

Fresh Fig and Almond Cupcake Bombe

Fresh Cantaloupe and Honeydew Cupcakes with White Chocolate-Cardamom Butter Cream

Wasabi White Chocolate Cupcakes with Plum Sake Filling

Lime Tart Cupcakes

Grape Cupcakes

Fig And Quinoa Cupcakes

Pomegranate Green Tea Cupcakes

Meyer Lemon Cranberry Cupcakes

spicy

Thai Ice Tea Cupcake Experiment No. 1

Horchata Cupcake Experiment No. 1

Thai Ice Tea Cupcake Experiment No. 2

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

Churros and Chocolate Cupcake

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

Cherry Chocolate Cupcakes with Fennel Meringue Frosting

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest

Pistachio Cupcakes with Rose Petal Buttercream

Chocolate Chai Spice Cupcake

Thai Tea Cupcakes

Caramel Apple Cupcakes

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting

Red Hot Cupcakes

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting

Cranberry White Chocolate Cupcakes

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

rich

Devil’s Food Cupcake with Chocolate Buttercream

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Ice Cream Cone Cupcakes

Melt in Your Mouth Chocolate Cupcakes with Whipped Cream

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

German Chocolate Cupcakes with Milk Chocolate Glaze

Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

Samoas® Cupcake

Vietnamese Coffee Cupcakes

Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze

Chocolate Bread Pudding Cupcakes with Toasted Walnuts, Homemade Toffee, and Cream

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

Banana Boston Cream Pie Cupcakes

S’mores Cupcakes

Chocolate Cupcake Stuffed with Ginger Caramel, Frosted with Mango Ganache, and Topped with a Mango-Ginger Won Ton

Dark Chocolate Truffle Cupcakes

Doughnuts and Coffee Cupcakes

Sweet Corn, Maple, and Bacon Cupcakes

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel Frosting

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Pequin Chili Chocolate Cupcakes

Plain and Simple Chocolate and Vanilla Cupcakes

Sweet & Salty Honey Peanut Cupcakes

Pear & Vanilla Bean Filled Chocolate Cupcakes with Vanilla Bean Buttercream

3 Vanilla Cupcakes with Vanilla Sea Salt

Chocolate Cupcakes Stuffed with Strawberry Chocolate Ganache and Frosted with Chocolate Glaze and Buttercream

Sweet Corn, Maple, Bacon Cupcakes

Toffee, Chocolate, Bacon Cupcakes

Cream Filled Vanilla Cupcakes With Ganache Glaze And Coconut

Chocolate Cupcakes with Strawberry Frosting (Plus Tips & Tricks for Baking Cupcakes)

other

Ube Cupcakes with Bubble Buttercream

Cupcake Round-Up!25

Posted by chockylit in General (Sunday January 28, 2007 at 7:30 pm)

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

Browse Cupcakes13

Posted by chockylit in General (Saturday December 3, 2005 at 10:44 am)

These links are out of date. Please see the link “browse cupcakes” on the upper right.

*** Sorry all these links are broken. I plan to fix them soon. ***

Cupcakes with Chocolate
Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze
Chocolate Chai Spice Cupcake
Samoas® Cupcake
Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream
Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache
Cherry Chocolate Cupcakes with Fennel Meringue Frosting
Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting
Coffee Buttercream filled Almond Cupcakes with Valrhona Ganache
Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting
Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting
German Chocolate Cupcakes with Milk Chocolate Glaze
Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting
Melt in Your Mouth Chocolate Cupcakes with Whipped Cream
Ice Cream Cone Cupcakes
Churros and Chocolate Cupcake
Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk
Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting
Devil’s Food Cupcake with Chocolate Buttercream
Fudge Frosting
Cupcakes without Chocolate
Thai Tea Cupcakes
Ube Cupcakes with Bubble Buttercream
Pistachio Cupcakes with Rose Petal Buttercream
Vietnamese Coffee Cupcakes
Carrot Orange Cupcakes with Cream Cheese Frosting and a Candied Orange Peel Nest
Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting
Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting
Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit
Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting
Eggnog Cupcakes with Bourbon Cream Cheese Frosting
Persimmon Pavlova Cupcake
Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting
Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations
Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles
Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting
Lime Custard Cupcake with Meringue Frosting
Coconut Lime Cupcakes
Hummingbird Cupcakes with Cream Cheese Frosting
Experimental Cupcakes