Chocolate Death Cupcakes

First off let me just apologize. These cupcakes aren't good for you by any means but they are AMAZING. I mean everything is good in moderation right? These cupcakes barely lasted a day in our house! 

Chocolate Death Cupcakes

Cupcakes

1 C. flour

1/2 tsp baking soda

1/2 tsp salt

3/4 C. milk

1/2 C. unsweetened Cocoa

1 C. sugar

3/4 C. vegetable Oil

1 egg

1 tsp. vanilla 

Whisk flour and baking soda and salt in a bowl. Heat the milk until hot. Pour over the cocoa powder in a large bowl and whisk until smooth. Let it cool slightly. Whisk in sugar, vegetable oil, egg, and vanilla until smooth. Then whisk in the flour mixture until combined. Pour the batter into the cupcake an and bake for 20-25 minutes. Cool. 

Filling

8 oz.  semisweet chocolate chips

1 C. heavy cream

1 tbs. unsalted butter at room temp.

Pour chocolate chips into a microwave safe bowl. Microwave the heavy cream until hot then pour over the chocolate chips, add the butter and whisk until smooth. Let cool slightly then core the cupcakes and fill them with the ganache. 

Frosting

1 C.softened butter

4 C. powdered sugar

1 1/4 C. Hershey's cocoa

1 tbs vanilla extract

1/3 C. milk

In  a large mixing bowl cream the butter, then mix in the sugar, vanilla and cocoa. Add milk slowly and mix until all combined. Frost cupcakes and top with remaining ganache. Enjoy!

Please let me know if you like them!

{Recipe} Valentine's Day Mini Cupcakes

Let me just go ahead and say that this is the best picture of anything that I've ever taken in my life and I'm insanely proud of it! These adorable cupcakes are a very slightly altered version of Brown Eyed Baker's Vanilla Cupcakes with Buttercream Frosting. These cupcakes are amazing and the buttercream frosting is to die for! Buttercream frosting is the best frosting ever created, in my opinion anyways. 

The only real alterations I made to this recipe is I made them mini cupcakes, I used Wilton No Taste Red food gel to dye the frosting and I used Wilton Nonpareils Sprinkles that I found at Michaels. I didn't want to alter too much since these cupcakes are pretty much perfect. I think they would be awesome for a party since they're little so you can eat them two at a time :) You can also make the cupcakes for nay holiday or theme just by changing the sprinkles and food coloring!

Anyways I know you're really only here for the recipe so here you go!

Carrot Cake Cupcakes

It's almost Friday! Yay! What better way to celebrate than with cupcakes?

I made these Carrot Cake Cupcakes for my brother's birthday last week and they were amazing! I got the recipe from my Better Homes & Garden's cookbook! It's a cake recipe but it works just fine for cupcakes and the cream cheese frosting is to die for. 

Carrot Cake Cupcakes

Ingredients

• 4 eggs
• 2 C. all-purpose flour
• 2 C. sugar
• 1 tsp. cinnamon
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 C. finely shredded carrots
• 3/4 C. vegetable oil
• 1 Recipe Cream Cheese Frosting

Cooking Directions

1.) Allow the eggs to get to room temperature meanwhile preheat the oven to 350 degrees and line a two cupcake pans with wrappers.

2.) Stir together the flour, salt, sugar, baking powder, cinnamon and baking soda. Set aside.

3.) In another bowl lightly beat eggs: add the carrots and oil. Add the egg mixture to the flour mixture. Stir until combined.

4.) Pour the batter in the cups until half full. Bake for 35-40 minutes or until a toothpick comes out clean.

5.) Cool and then frost!

Cream Cheese Frosting

Ingredients

• 1 8oz. package of cream cheese, softened
• 1/2 C. butter, softened
• 2 tsp. vanilla
• 3 1/2 - 5 C. powdered sugar

Cooking Directions

1.) In a large mixing bowl beat cream cheese, butter, and vanilla with a mixer until light and fluffy.
2.) Gradually beat in powdered sugar to reach spreading consistency
3.) Frost!

I hope you enjoy these delicious cupcakes! Make sure to let me know in the comments if you like them!