Banana Peanut Butter Chip Cupcakes with Chocolate Frosting

Here is an old recipe that I have adapted but can easily be made as simple banana muffins or bread.  The chocolate buttercream is very light and made for a nice combination with the banana cake.  Thanks to my new camera the pictures are much improved :)  Enjoy!


Ingredients
Cupcakes

• 3 large ripe bananas
• 1 egg, well beaten
• 1 cup sugar
• 3 tablespoons butter, melted
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 12 oz peanut butter chips (optional)

Chocolate Buttercream

• 1 cup unsalted butter, softened
• 3 ½ confectioners' sugar
• ½ cup cocoa powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons milk or heavy cream (I used heavy cream)

1. Preheat oven to 350°, line muffin tin with paper liners

2. Mash bananas well and mix with beaten egg

3. Add sugar and mix thoroughly 

4. Melt butter and add to banana mixture

5. Sift together dry ingredients and add to banana mixture

6. Fold in peanut butter chips

7. Bake for 12 - 15 minutes - let cool completely before frosting

8. For Frosting: in large mixing bowl cream butter on medium, sift confectioners sugar and cocoa powder into mixing bowl and mix on low until combined. Add vanilla extract, salt, and milk/heavy cream and beat on medium for 3 minutes. Add more sugar if the consistency is too thin and add more milk (1 tablespoon at a time) if consistency is too thick.

Recipe can be adapted to banana bread - bake for 40 - 50 minutes (depending on pan size)

Please find original Chocolate Buttercream Frosting recipe here 

Special Guest: Double Chocolate Chip Cookies

Although this blog is usually dedicated to cupcakes I wanted to put up some of my favorite holiday cookie recipes. I love to make a few different cookies to give out around the holidays.  This double chocolate chip cookie is amazing!  The recipe yields about 2 dozen so I usually double it when I am giving them out. Happy holiday baking!!

Ingredients

• 8 oz semi sweet chocolate, roughly chopped
• 4 tablespoons unsalted butter
• 2/3 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup packed brown sugar
• 1 teaspoon vanilla extract
• 12 oz semisweet chocolate chunks or chocolate chips

1. Preheat oven to 350°
2. Heat chopped chocolate and butter in microwave safe bowl in 20 second increments, stirring in between, until almost melted (do not overheat)

3. In medium bowl mix flour, baking soda, and salt

4. In large mixing bowl beat eggs, brown sugar, and vanilla on high speed until light and fluffy.  Reduce speed to low, beat in melted chocolate. Mix in flour mixture until just combined.  Stir in chocolate chunks/chocolate chips 

5. Drop heaping tablespoons of dough on to baking dish - I use a cookie scooper because it's easy and the size is consistent 

6. Bake 12-15 minutes until cookies are shiny and soft in the center.  Cool on baking sheets for 10 minutes (where cookies will continue to bake) then transfer to cooling rack - cookies are meant to be soft, do not bake to a crisp!

Party Time..Mini Spinach Artichoke Cups

Everyone’s favorite appetizer, bite size! These mini spinach artichoke cups are perfect for entertaining and so simple to make.  The original recipe calls for wonton wrappers but while at the grocery store I saw Mini Fillo Shells in the freezer section.  I decided to give these a try because it eliminates one step and they turned out great. Make sure to chop the artichokes finely because the cups are so small.  Best served warm, bring these to your next party!

Ingredients

• 24 mini fillo shells
• 1 ½ cups frozen spinach, thawed and chopped
• 1 ½ cups artichoke hearts, chopped
• 6 oz. cream cheese
• ¼ cup sour cream
• 4 tablespoons Parmesan cheese
• 1 teaspoon red pepper flakes (optional)
• 4 tablespoons shredded mozzarella cheese (optional)
• Salt and pepper to taste

 1. Preheat oven to 325°

2. Place mini fillo shells on baking sheet, bake for 2-3 minutes

3.  In large bowl, mix spinach, artichoke hearts, cream cheese, sour cream, and Parmesan cheese.  Taste mixture and add salt and pepper as needed. Add mozzarella cheese if desired.

4. Transfer mixture into piping bag or zip lock bag.  If using zip lock back, cut a medium hole from one of the bottom corners of the bag

5. Fill cooled fillo shells until the mixture almost reaches the top

6. Bake for 8-10 minutes until the shells are golden brown and the dip is warm, serve immediately (or reheat before serving)

Please find original recipe here: Spinach Artichoke Cups

Happy Birthday! Funfetti Cupcakes

This week was my roommate's birthday so I asked her what kind of cupcake she would like to celebrate with.  She requested a funfetti cupcake with vanilla frosting.  Is there anyone out there that doesn't love funfetti?! I certainly do so this was a great chance to make them from scratch.  Below is a variation of the vanilla buttercream - I really like the consistency and flavor of this version.  The recipe is very easy to follow and the ingredients are simple. Enjoy!!


Ingredients
Cupcakes

• ½ cup butter
• 1 cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1 ½ cups flour
• 1 teaspoon baking powder
• ¹/₃ cup milk
• 1/₃ cup brightly colored sprinkles plus more for topping

Vanilla Buttercream

• 2 sticks butter, softened
• 2 ½ cups powdered sugar
• 1 tablespoon vanilla extract
• 1 - 2 teaspoons of milk, if needed

1. Preheat oven to 350°, line muffin tin with paper liners

2. In large mixing bowl, cream butter and sugar until fluffy (about 3 minutes)

3. Add eggs and vanilla extract and beat until combined

4. In medium mixing bowl, combine flour and baking powder

5. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed add the remaining dry ingredients

6. Fold in sprinkles

7. Fill muffin tin 2/3 full (don't overfill like I did!), bake for 18-20 minutes

8. Frosting: In large mixing bowl, cream butter until completely smooth.  Add sugar slowly, mixing on low.  Gradually increase mixer speed and add vanilla.  Beat for 2-3 minutes, scraping down sides.  Add 1-2 teaspoons of milk to reach the desired consistency

9. Frost and sprinkle!

Recipe yields 12-18 cupcakes
Please find the original recipe here: Funfetti Cupcakes

Brownie Bites

Here are some little brownie bites for the holiday baking season. This recipe is

very light and can be made with or without pecans. Hope you enjoy!

Ingredients

• 1 cup butter
• 1 cup semi-sweet morsels
• 1 cup chopped pecans
• 4 eggs
• 1 ½ cup sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract

1. Preheat oven to 325°. Line mini muffin tray with paper liners

2. In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth

3. Add pecans, stir until well coated 

4. In a large mixing bowl combine eggs, sugar, flour, and vanilla

5. Fold in chocolate mixture

6. Fill paper-lined cups ²/₃ full

7. Bake for 20-25 minutes, until toothpick inserted in center comes out clean

Please find original recipe here: Brownie Bites

Mini Pumpkin Pies

Happy Thanksgiving! These mini treats are a perfect alternative to traditional pumpkin pie.  This recipe is so mild and creamy, I absolutely loved how they turned out.  I paired the pies with a simple homemade whipped cream topping and a sprinkle of cinnamon.  They can be served without topping or with a small spoon of vanilla ice cream. These little pies received rave reviews so definitely give this recipe a try!

Ingredients

Pumpkin Pie

• 2 refrigerated ready to roll pie crust (one box)
• 8 oz. cream cheese, room temperature
• ½ cup sugar
• 1 cup canned pumpkin (small can of pumpkin is plenty)
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (a mixture of cinnamon, ginger, nutmeg, and allspice)
• Drinking glass about 3.5” wide

Whip Cream Topping

• 1 cup heavy cream
• 4 tablespoons confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• Cinnamon to sprinkle on top

1. Preheat oven to 350°

2. Roll out pie crust, use rolling pin to roll the dough slightly thinner than how it comes out of the box

3. Using rim of the glass, press circles from the rolled pie crust

4. Press circles of dough into a mini muffin tray – make sure to alternate the cups so the crusts don’t overlap (see picture below)

5. Brush egg whites from one egg on the edges of each pie

6. In large mixing bowl mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla extract, and pumpkin pie spice together until thoroughly combined 

7. Spoon mixture into pie crusts – fill to the top

8. Bake for 15 minutes

9. Remove pies to cool completely. Place the muffin tin in the freezer to cool quickly before re-using

10. For topping: beat together heavy cream, confectioners sugar, and vanilla 

11. Fill a zip lock bag with topping and cut one of the bottom corners. Pipe on to mini pies and sprinkle with cinnamon.

Recipe yields about 24 mini pies.

Please find original recipe here: Pumpkin Pie Bites

Blueberry Muffins

Here is a simple recipe for homemade blueberry muffins – this is definitely one of my favorites. They can be made with fresh or frozen blueberries and I have made this recipe with both.  If using frozen berries make sure to rinse them thoroughly in order to avoid dying the entire batter blue (I didn’t rinse them enough and the muffins were a little more blue than I would I have liked). Simple and delicious!

Ingredients:

• ½ cup unsalted butter, melted
• 2 eggs
• ½ cup whole milk (I have substituted skim here)
• 2 cups all-purpose flour
• ¾ cups + 1 tablespoon sugar divided
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 – 2 ½ cups fresh blueberries (if blueberries are large you might want to use 2 cups)

1. Preheat oven to 375°. Line muffin tin with paper liners.

2. Whisk butter, eggs, and milk in a medium mixing bowl

3. In a large mixing bowl combine flour, ¾ cup sugar, baking powder, and salt

4. Stir wet ingredients into dry 

5. Once combined, gently fold in blueberries

6. Fill each muffin cup ^2/₃ full and sprinkle with remaining sugar

7. Bake for 25-30 minutes, until golden brown

Yields 18 – 24 muffins.

Classic Chocolate Frosting

This week my roommate and I took 'Cupcakes 101' at a cupcakery in our neighborhood, Butter Lane.  We learned their classic buttercream recipes, variations of the classics, and how to decorate like the pros. The addition of cream cheese to each frosting makes it very light and not too sweet.  Add this chocolate frosting to your recipe box to be used year-round.  Stay tuned for variations of the classics!

Ingredients

• 1½ lb of butter
• 4 oz cream cheese
• 4 cups confectioners sugar
• 12 oz melted bittersweet chocolate
• 1 splash vanilla extract

1. Combine butter and cream cheese in mixing bowl, mix on medium speed for 5 minutes

2. Add melted chocolate and mix for one minute more

3. While mixing in at low speed add sugar

4. Once combined, add splash of vanilla extract and mix on medium to high speed for 3 minutes or until smooth and fully combined

Please find the original recipe at Butter Lane 

Applesauce Muffins

Try these quick and simple applesauce muffins this fall.  The recipe is based on the classic streusel cake.   I would recommend using a little less ginger and clove than suggested because it took away from applesauce  flavor.  Hope you enjoy!


Ingredients
Muffin

• ½ cup (1 stick) butter, softened
• ¾ cup packed light brown sugar
• 1 lightly beaten egg
• ¾ cup unsweetened applesauce
• 2 cups self-rising flour (if using all-purpose flour, use 1 ½ tsp baking powder per cup of flour and  ½ tsp salt per cup of flour)
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• ¼ teaspoon ground cloves

Topping

• 2 tablespoons butter, softened
• ¼ cup confectioners' sugar, sifted
• 3 tablespoons chopped walnuts
• 2 tablespoons oats
• 2 tablespoons all-purpose flour
• ½ teaspoon cinnamon

1. Preheat oven to 350°. Place 12 baking papers in muffin tin

2. In a medium bowl, beat the butter and sugar with electric mixer until pale and creamy

3. Slowly add the egg and then the applesauce, beating well after each addition

4. Add the flour, baking powder, and spices, mixing until just combined

5. Topping: combine all ingredients in small bowl, mix with a fork until topping resembles coarse breadcrumbs - set aside

6. Spoon batter into cups and sprinkle topping on each muffin

7. Bake for 20-25 minutes

8. Remove pan from oven and cool for 5 minutes. Then remove and cool on rack

Original Recipe: 500 Cupcakes 

Summer Flashback...Strawberries & Cream

With the "wintery mix" that blew into NYC this weekend I realize that summer is definitely over. I made these cupcakes at the end of summer for my sister's 22nd Birthday.  She doesn't really like frosting so the whipped cream topping was perfect.  The cake is dense like classic strawberry shortcake and the jello drizzle adds a little sweetness. Keep these in mind for next summer!


Ingredients
Cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup superfine sugar
• 2 cups self-rising flour (self rising flour already has 1 ½ tsp baking powder per cup of flour and  ½   tsp salt per cup of flour - add this if you are using all purpose flour)
• 4 eggs
• 1 teaspoon vanilla extract

Topping

• 1 cup heavy cream
• 4 tablespoons confectioner's sugar, sifted
• 1 teaspoon vanilla extract (preferably clear)
• 4 cups sliced small strawberries
• 4 tablespoons strawberry jell-o
• 1 tablespoon water

1. Preheat oven to 350°, place 18 muffin papers in muffin tin

2. Combine all cupcake ingredients in medium bowl and beat with an electric mixer until smooth and pale (2-3 minutes)

3. Fill muffin tin about 2/3 full.  Bake for 20 minutes - remove from oven and cool for 5 minutes.  Remove and cool completely on cooling rack

4. For topping: beat heavy cream, confectioners' sugar, and vanilla in small bowl until soft peaks form

5. Spoon onto cupcakes and arrange the strawberries on top

6. In small saucepan heat the jell-o and water until melted

7. Brush (or drizzle) mixture on top of the strawberries

8. Chill until ready to serve

Original recipe from 500 Cupcakes

Deep Dish Pizza Muffins for the Windy City

Recently I went on an amazing trip to Chicago with family and friends.  I have been to Chicago a few times before but had yet to try the city's famous deep dish.  We come from very different style of pizza but I have to admit, it was delicious. After returning home I wanted to make deep dish style pizza muffins.  I read into the best type of dough to use for this muffin and eventually decided on a recipe that used sliced refrigerated biscuits.  I kept it simple with pepperoni and cheese but you can use any topping you like. Enjoy these for dinner or as a party appetizer! 

Ingredients:

§  Cooking spray for muffin tin

§  1 can refrigerated refrigerated biscuits

§  1 cup tomato sauce

§  1 cup shredded mozzarella cheese

§  ½ cup pepperoni chopped

§  Any additional toppings

1. Pre-heat oven to 400° 

2. Cut each biscuit into 3 equal disks. Press them into the muffin tin, making sure the dough goes up the sides of the cup. Bake for 8-10 minutes, until golden brown

3. Remove muffin tin and fill each with approximately 1 tablespoon of sauce (too much will turn the muffin soggy), pepperoni, and top with cheese.  Place in oven for 3-5 minutes until cheese is melted and light brown

Note: If using vegetables or other meat (ex. sausage), cook on stove top prior to layering in muffin cup

Please find the original recipe here: Pizza Muffins

Welcome to My Blog!

Welcome to Kelly's Cupcakes! I love to bake anything and everything, especially cupcakes.  I was inspired by a book that was given to me by a dear friend, "500 Cupcakes".  I had this book for over a year but had not tried a single recipe although they all looked so wonderful.  I decided to make a mini project out of this book and other cupcake and muffin recipes.  I hope you will follow along and take away some delicious and simple recipes :)