A Very Happy Un-Birthday…

… to you!

Since my birthday is coming up, I thought it would be fun to collect some of your favorite cupcake recipes and offer you guys a chance to win an amazing prize pack hosted by me and Judith from Drift Closely! The prize includes goodies from Lush, Unii Pallette, Morgana Minerals, Sassy, Fyrrinae, BPAL, Haus of Gloi, and more!

  • Between now and May 1st, simply comment below with your favorite cupcake recipe.
  • You may enter (comment) only once.
  • If you include a photo of your finished cupcakes (made by YOU, please) that counts as a second entry.
  • If you tweet (or reTweet) a link to this contest on Twitter, that counts as another entry!
  • The winner will be drawn at random on May 2nd!

With a prize worth over 75$ this will be my biggest giveaway yet!


79 Responses to “A Very Happy Un-Birthday…”

  1. I love red velvet cake, so I’d modify my recipe for that for cupcakes 🙂

    # 1 cup butter, softened
    # 3 cups white sugar
    # 6 eggs
    # 1 ounce red food coloring
    # 3 tablespoons unsweetened cocoa powder
    # 3 cups all-purpose flour
    # 1 cup buttermilk
    # 1 teaspoon vanilla extract
    # 1/2 teaspoon salt
    # 1 teaspoon baking soda
    # 1 tablespoon white vinegar

    # Preheat oven to 325 degrees F (165 degrees C). Line cupcake pans.
    # In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
    # Add fflour alternately with buttermilk. Add vanilla and salt.
    # Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
    # Put into cupcake pan. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.

  2. I kid you not, I’m eating Red Velvet cake right now 🙂

  3. Ugh now all I want is spice cake cupcakes. Here is the recipe. =)

    2-1/2 cups cake flour
    3-1/2 teaspoons baking powder
    1 cup whole milk
    3 eggs
    1/2 teaspoon allspice
    1/2 teaspoon salt
    1-1/2 teaspoons cinnamon
    1-1/2 teaspoons ground ginger
    1/2 teaspoon nutmeg
    1/4 teaspoon cloves
    1 cup butter
    1-1/2 cups brown sugar
    1/2 cup white sugar
    2 teaspoons vanilla

    Preheat the oven to 350 degrees and prep a cupcake pan with liners.

    In a bowl, whisk together the dry ingredients: cake flour, baking powder, salt, cinnamon, ginger, allspice, nutmeg and cloves.

    In a bowl beat the butter and sugars. Slowly add the eggs, and then the vanilla.

    Alternate the dry ingredients with the milk, to form a nice batter.

    Spoon the batter into the cupcake pan, fill the cups about 3/4 full. Bake for 15-17 minutes.

    Cinnamon frosting

    1/2 C. butter , softened
    3 C. powdered sugar
    3 Tbs. milk
    1 Tbs. maple syrup
    1 tsp.cinnamon
    1 tsp. vanilla extract

    Beat the butter, add the powdered sugar slowly. Add the milk slowly, then the syrup, cinnamon and vanilla. Speed up the mixer to a nice beat until icing isfluffy.

  4. I feel sort of bad linking to this cupcake recipe, since you’re straight-edge, but they’re fantastic with or without the alcohol.

    Car Bomb cupcakes: http://community.livejournal.com/wow_dota/1698704.html#cutid1 (they’re in my WoW guild community because we spent a very long time in guild chat one day talking about them).

    (I also RTed your contest! My Twitter username is himeykitty.)

  5. Hah, since I’m lazy… my favorite cupcakes are the funfetti ones. Follow the box and eat. Mmm. I don’t pretend to know what the “funfetti” in funfetti cupcakes are, but they are fairly entertaining to eat and they taste very good 😀

    And some cream cheese frosting on top, even better 😀

  6. Pumpkin Cupcakes with Chocolate Buttercream Frosting (Semi-Homemade)

    1 box yellow cake mix
    1 small can Libby pumpkin pie mix
    1.5-2 t pumpkin pie spice (or mixture of allspice, nutmeg, and cinnamon)

    Prepare batter according to box, however sub pumpkin pie mix for water and add pumpkin pie spice to taste.

    1/4 c. butter
    1/4 c. + 2 tbsp. cocoa
    1/4 c. + 3 tbsp. warm milk
    1 tsp. vanilla
    1 (16 oz.) pkg. powdered sugar, sifted
    Pumpkin pie spice and cocoa (for dusting)

    Cream butter; add cocoa, mixing well. Slowly beat in powdered sugar, adding warm milk as needed until creamy and spreadable. Stir in vanilla.

    Once cupcakes are cooled, spread or pipe frosting onto the cupcakes and garnish with a light dusting of spice and cocoa.

  7. I don’t remember where I got this one, but I remember making cupcakes instead of cake with it a few times. It is yummy!

    Dr. Pepper Cake

    1 c Margarine
    1 c Dr. pepper
    4 tb Cocoa
    1 1/2 ts Cinnamon
    1/2 ts Salt
    2 c Sugar
    2 Eggs; beaten
    1/2 c Buttermilk
    2 ts Vanilla
    1 ts Soda
    2 c All-purpose flour


    1/2 c Margarine
    1/4 c Dr. pepper
    3 tb Cocoa
    3 c Powdered sugar (about)
    1/2 c Nuts
    1 ts Vanilla

    Heat together the margarine and Dr. Pepper until margarine is just
    melted. DO NOT BOIL! Sift together flour, sugar, cinnamon, salt and
    cocoa into mixing bowl. Combine eggs, buttermilk, soda and vanilla. Add
    the Dr.Pepper mixture to the dry ingredients and blend well. Add the egg
    mixture. Mix well. Pour into a sheet cake pan and bake at 350 degrees
    for about 25 minutes or until cake tests done. About 5 minutes before
    the cake is done, start the frosting by heating together the margarine,
    cocoa and Dr. Pepper. Then stir in the nuts, vanilla and powdered sugar.
    Blend smooth. Spread evenly on the cake as soon as it is removed from
    the oven and is hot. This recipe makes very good cupcakes (about 36).

  8. These are some of my favorites. I don’t make them as much anymore, since I don’t have regular access to a kitchen, but they have them at a few of the cafes at my University, so I pick one up every so often, and indulge. They’re delicious. ❤

    Cream Cheese Cupcakes

    8 ounces softened cream cheese
    1 egg
    1/3 cup sugar
    1 1/2 cups chocolate chips

    1 1/2 cups flour
    1 cup sugar
    1/4 cup cocoa
    1 teaspoon baking soda
    1 cup water
    1/3 cup oil
    1 tablespoon vinegar
    1 teaspoon vanilla

    Mix the cream cheese, egg, sugar, and salt, stir in the chocolate chips. Set aside; mix the cake ingredients, pour 1/3 mixture in paper lined cup cake tins and put about 2 Tbsp. filling on top of each, then cover with rest of cake mixture. Bake at 350ºF until set.

    (Also, RT'd your contest, of course. <3)

  9. My favorite cupcake is actually the hostess chocolate ones. I love the icing its awesome!!!! Yeah its not homemade, but I am chunky and lazy and if I made a bunch of cupcakes they wouldn’t make it out of my house. It might be nice though, cupcakes for breakfast, lunch and dinner! :o)
    This is a cool contest.

  10. I’ve only made these once, but they were *amazing* and I’m so sad I never took pictures. Probably just as well – they came out a bit sad looking, but still very delish! They are from Isa Chandra Moskowitz’s cookbook, “Vegan Cupcakes Take Over The World”, which is one of my favorite vegan cook books in my collection! She has so many great ideas for cupcakes, and when I saw this one, I swear I must have drooled at least a cup’s worth of saliva. Haha.

    “Hazelnut Cupcakes with Mocha Hazelnut Mousse Filling”
    By Isa Chandra Moskowitz

    1 cup plus 2 tablespoons all-purpose flour
    1/3 cup hazelnut meal or hazelnut flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1/2 teaspoon salt
    2/3 cup rice milk or nut milk *I personally used and favor almond milk
    1 tablespoon ground flax seed
    1/3 cup canola oil
    1/4 cup maple syrup
    1/2 cup brown sugar, packed
    1 teaspoon vanilla extract
    1 tablespoon hazelnut liqueur or 1 1/2 teaspoons hazelnut extract

    Mousse Filling

    6 ounces extra-firm silken tofu
    2 tablespoons plain soy milk
    1 tablespoon agave nectar or pure maple syrup
    4 teaspoons instant espresso powder
    2 teaspoons hazelnut liqueur
    1 teaspoon vanilla extract
    6 ounces semisweet chocolate (vegan)

    1. Make the mousse filling first.
    *1. Crumble tofu into a blender. Add soy milk, maple syrup, espresso powder, hazelnut liqueur, and vanilla. Puree until completely smooth. Set aside.
    2. Melt chocolate in a double boiler or some sort of make shift contraption. Once melted, let cool for 5 minutes, stirring occasionally.
    3. Add chocolate to your tofu mixture and blend until combined.
    4. Transfer mousse to an airtight container or bowl covered in plastic wrap. Let it chill for an hour to firm. Remove from the fridge 10 minutes before you are ready to use.

    2 Make the cupcakes
    1. Line cupcake pan and preheat oven to 350F in a small bowl, whisk together flax seed and rice milk. In a large bowl, sift together the flour, hazelnut meal, baking powder, baking soda, cinnamon, nutmeg, and salt.
    2. Add the maple syrup, sugar, canola oil, vanilla, and hazelnut liqueur to the rice milk mixture and beat well. Add the wet ingredients to the dry and mix until mostly smooth.
    3. Pour into liners, filling them 2/3 of the way.
    4. Bake for 22 to 24 min. Give it the old toothpick test. Cool completely on racks before filling.

    1. Use a finger to poke a hole into the top of each cupcake.
    2. Fill each cupcake with as much mousse as you can. Scrape off excess cream from tops of the cupcakes.
    Top with a chocolate ganache , and chopped hazelnuts! 🙂

  11. If I post a link on facebook will you count it? I don’t have a twitter account. =(

  12. Got this recipe from the PPK, but tweaked it a teeny bit to accommodate my food allergies and sensitivities:

    Chocolate Garam Masala Cupcakes With Coconut Frosting

    1 cup almond milk
    1 tsp. apple cider vinegar
    3/4 cup granulated sugar
    1/3 cup safflower oil
    1 1/2 tsp. vanilla extract
    1 cup all-purpose flour
    1/3 cup cocoa powder
    3/4 tsp. baking soda
    1/2 tsp. baking powder
    1/4 tsp. salt
    1 1/4 Garam Masala spice

    Buttercream frosting:

    3 cups icing sugar
    1 cup soy-free earth balance margarine
    1 teaspoon vanilla extract
    1-2 tablespoons almond milk
    1 cup unsweetened shredded coconut

    Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
    Whisk together the almond milk and apple cider vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract to the almond milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, soda, and Garam Masala. Add in two batches to the wet ingredients, and beat until no large lumps remain. Add coconut and mix in. Pour into liners, filling 3/4 of the way full.
    Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

  13. The best recipe in my book is this one:

    3 eggs
    •3 dl sugar
    •2 teaspoons of vanilla (preferrably real vanilla!)
    •2 teaspoons of baking soda
    •75 grams of butter
    •1 dl water
    •3 dl white flour (not self-rising!)

    Heat your oven to 175 degrees Celcius. Mix all the dry ingredients in a bowl. Mix sugar and eggs in a separate bowl and miz them until they’re a white fluffy goodness (should remind you of a foam bath!).
    Melt the butter and add the water to the butter and gently stir.
    Mix the dry ingredients with the suger/egg fluffiness a little at a time and keep stirring while doing that. Then add the milk/butter mix a little at a time while stirring until it’s completely smooth.

    Then bring out your cupcake forms! and fill them about half full with frozen raspberries. Then pour the cupcake mixture over the raspberries until they are almost covered.
    Put them in the oven for about 10 min or how long it takes for them to get a nice golden tan.

    Enjoy them warm, but beware the super hot raspberries!

    No decoration needed, these are indulgence for your mouth not your eyes.

    You can skip the rapsberries if your a chocolate gal. Instead add 3 table spoons of pure cocoa powder to your dry ingredient mix, the rest of the recipe is the same.
    When the cupcakes have cooled a bit melt chocolate in a bowl. I prefer using white chocolate as it looks neater. Then dip the cupcakes in the melted chocolate and immeadiately after dip them into coconut flakes before the chocolate dries.

    I call the chocolate-coconut ones snowballs. You can do them completely white too if you skip the cocoa powder in the mixture 🙂

    Unfortunately no pics, these goodies are always devoured so quickly that there’s no time to take pics! 😮

  14. PS. I hate frosting. I think all kinds of frosting taste horrible :S

  15. Honey Cupcakes with Lemon Curd filling and Vanilla Bean Buttercream.

    I adapted this recipe out of an obsession with Lemon Curd and a desire to find as many uses for it as possible!

    Follow recipe below. Allow cupcakes to cool, then use a paring knife to cut out a cone about the diameter of a quarter. Fill the cavity with the curd (Lemon curd is yummy & easy to make, but it’s also pretty easy to find with the Jams & Jellies at the grocery store!) Replace the cone (you may have to chop of a bit of the pointy part of the cone, so as not to displace all of the curd)

    I make a quick buttercream (10x sugar, real unsalted butter and vanilla bean paste) but I’ve been tempted to try this recipe with a lavendar frosting too…

    Servings: Makes 12 cupcakes


    1/4 cup softened butter
    1/4 cup sugar
    3/4 cup honey
    2 eggs
    1/2 cup buttermilk
    1/2 tsp. vanilla
    2 cups all-purpose flour
    1 Tbsp. baking powder
    1/4 tsp. salt

    Preheat the oven to 350°.

    Cream the butter and sugar until light and fluffy. Mix in honey, eggs, buttermilk and vanilla. In a seperately bowl, lightly whisk the flour, baking powder and salt together. Mix this into the wet ingredients just blended. Scoop the batter into the cups evenly.

    Cupcakes are ready when the tops spring back when lightly pressed, about 20 minutes.

    Oh, and I’ll RT this too, I’m Outinapout!

  16. The best cupcakes ever (if you like carrot cake) come from the recipe found here, with the corrections listed in the first comment: http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx (I think you can make them vegan if you swap out the eggs.)

    Copied (and edited) below for convenience:

    # 4 eggs
    # 3/4 cup canola oil
    # 1/2 cup apple sauce
    # 1 cup white sugar
    # 1 cup brown sugar
    # 3 teaspoons vanilla extract
    # 2 cups all-purpose flour
    # 2 teaspoons baking soda
    # 2 teaspoons baking powder
    # 1/4 teaspoon nutmeg
    # 1/2 teaspoon salt
    # 3 teaspoons ground cinnamon
    # 3 cups grated carrots
    # 1 8oz can of crushed pineapple (juice drained away)
    # 1 cup chopped walnuts

    Preheat oven to 350 F, and line cupcake forms with paper liners.
    Mix eggs, oil, and sugar. Add applesauce and spices. Mix in other dry ingredients, then add carrots, pineapple, and nuts. Bake until they look pretty and a toothpick comes out clean.

    There’s a cream cheese frosting recipe that goes with it, but I never tried that particular one. Usually to make frosting, I just whip together cream cheese,butter, vanilla, and powdered sugar until it tastes good, don’t remember the ratios.

  17. I like the basics. Chocolate cake, fluffy white icing.

    – 1 1/2C unbleached flour
    – 3/4C sugar
    – 1/2 tsp salt
    – 1 tsp baking soda
    – 3T cocoa powder
    – 1 tsp vanilla
    – 1/3C vegetable oil or applesauce (oil keeps it moist, applesauce will add a decent amount of moistness, but it doesn’t last a day)
    – 1T vinegar
    – 1C cold water
    optional: add mini chocolate chips for extra umff. Use your own measurement of what you like.

    350 degrees, 30 minutes.
    Combine dry ingredients & mix.
    Add wet ingredients.
    Makes 12 cupcakes.


  18. I make cupcakes all the time, but after looking at some of the recipes here, I don’t wanna post mine. 🙂

  19. My very favoritest cupcakes ever:

    2 cups (500 mL) all-purpose flour
    2 cups (500mL) sugar
    1/2 cup (125mL) cocoa powder
    2 teaspoons (10mL) baking soda
    1 tsp (5mL) baking powder
    1/2 tsp (2 mL) salt
    1 cup (250 mL) vegetable oil
    2 eggs
    2 cups (500 mL) of butter milk (OR combine 1 tablespoon of fresh lemon juice or white vinegar with enough milk to equal 1 cup. let the mixture stand for 5 minutes, and the milk should sour and thicken slightly)
    2 teaspoons (10 mL) vanilla

    *preheat oven to 350 degrees (180 degrees Celsius).
    *in mixer, on low speed, mix together flour, sugar, cocoa powder and salt.
    *add oil, eggs, buttermilk and vanilla.
    *increase speed and beat for 2 minutes, until well combined.
    *spoon into 20 paper-lined muffin cups, filling halfway.
    *bake for about 25 minutes or until tops are firm and tester comes out clean.
    *transfer to rack and cool completely.

    vanilla buttercream icing:

    1 cup (250 mL) butter, softened
    3 oz (90g) cream cheese, softened
    4 1/2 cups (1.125L) icing sugar
    1 1/2 teaspoons (7 mL) vanilla extract
    food coloring (optional)

    *in a bowl, beat together butter and cream cheese until smooth.
    *reduce speed to low, and add icing sugar, one cup at a time, beating after each addition until smooth.
    *stir in vanilla.

    And now I’m going to go on a cupcake baking spree from all the other recipes. (OM NOM)

  20. I developed these when I was cooking & baking a lot for my friends some years back. I used to use boxed chocolate cupcake mix, but here is a recipe to make them from scratch.


    1 1/3 cups all-purpose f lour
    1/4 teaspoon baking soda
    2 teaspoons baking powder
    3/4 cup unsweetened cocoa powder
    3 tablespoons butter, softened
    1 1/2 cups organic sugar
    2 eggs
    3/4 teaspoon vanilla extract
    1/4 cup milk (almond, soy, rice or moo-cow)
    1/2 cup your favorite cola

    1 can cherry pie filling

    Preheat oven to 350 degrees F (175 degrees C).
    Line a muffin pan with paper or foil liners.
    Sift together the f lour, baking powder, baking soda, cocoa and sugar. Set aside.
    In a large bowl, melt the butter. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
    Add the f lour mixture alternately with the milk & soda; beat well.
    Fill cupcake pan/liners 2/3rd of the way, add a teaspoon of cherry pie filling
    Bake for 15 to 25 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

    Combine the rest of the cola and cherry pie mixture in a small sauce pan, simmering until thickened and heated through.

    When the cupcakes are ready, top with cherry-cola mixture and enjoy! You’ll probably need a fork ;D

  21. Mmm… cupcakes. I do love red velvet and carrot cake, but I think chocolate will always win for me. And with ganache on top, amazing!


    For the cupcakes

    1 1/4 cups flour, sifted
    1/2 teaspoon baking soda, sifted
    1/4 teaspoon salt
    8 tablespoons unsalted butter at room temperature
    1 1/4 cups sugar
    2 large eggs, at room temperature
    1 1/4 teaspoons vanilla extract
    1 cup whole milk, at room temperature
    1/2 cup cocoa powder, sifted

    For the ganache frosting
    1/2 cup heavy cream
    1 cup semisweet chocolate chips


    For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups, and a second pan with 6 baking cups.
    Sift together the flour, baking soda and salt on a sheet of wax paper or parchment paper.

    Place the butter in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

    Add the eggs one at a time, mixing slowly after each addition.

    Combine the vanilla extract and milk in a large liquid measuring cup.

    Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.

    Add the cocoa powder, beating (on low speed) just until incorporated.

    Use a standard-size ice cream scoop to fill each cupcake paper with batter, so that the wells are two-thirds full. Bake for 18 to 20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.

    For the ganache frosting: Lay a large piece of wax paper on the work surface.

    Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.

    Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2 to 3 minutes. Working with 1 cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.

    I didn’t write the recipe, but I’ve tried it and it is most delicious!

  22. Lavender Cream Filled Citrussy Delicious cupcakes

    This is a huuuuggggee recipe, super-complex but OH SO DELICIOUS

    1/2 Recipe of Cupcakes
    makes 12 cupcakes / 350 degree oven

    1/2 stick butter
    3/4 cups sugar
    1 cups all purpose flour
    1 teaspoons baking powder
    1/4 teaspoon salt
    1/2 cup whole milk
    1/2 teaspoon vanilla extract
    2 large egg whites

    1. soften butter in the mixer on high speed
    2. drizzle the sugar in with the butter and beat until light and fluffy, about 2-3 minutes
    3. sift flour, baking powder, and salt together
    4. measure out milk and vanilla
    5. add the flour mixture and milk mixture to the butter/sugar in 3 parts alternating between flour and milk and beating well after each addition
    6. set aside incorporated mixture
    7. in a clean mixer bowl, beat egg whites until soft peaks form
    8. fold egg whites into cake batter until incorporated
    9. scoop batter into the prepared cupcake pans
    10. bake in the 350 degree oven for approximately 20 minutes or until a cake tester comes out clean

    Lavender Cream

    1 cup heavy cream
    1/4 cup granulated sugar
    1/2 cup water
    1 tablespoon lavender flowers

    1. add sugar and water to a small saucepan set over medium high heat
    2. heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon
    3. stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes
    4. remove from heat, strain into a small bowl, and set in a second bowl of ice to cool
    5. meanwhile add heavy cream to the bowl of an electric mixer and beat with the whip attachment until soft peaks form
    6. once the sugar mixture is relatively cool to the touch (it can be slightly warm) drizzle into the cream while beating on medium high
    7. continue to beat on high until firm peaks form

    1/2 Recipe of Citrus Cream cheese Frosting

    1/2 stick butter
    1 8oz packages of cream cheese
    1/2 teaspoon mixed citrus zest (from lemons, limes, oranges, whatever citrus you have)
    1 teaspoon citrus juice (same as above)
    2 cups confectioner’s sugar
    3-4 drops of purple food coloring

    1. soften butter in the mixer on high speed
    2. add cream cheese and beat until combined
    3. sift confectioner’s sugar
    4. add about half of the confectioner’s sugar and citrus juice and zest to the butter/cream cheese mixture and beat on high speed to combine
    5. add remaining confectioner’s sugar in stages until desired consistency and sweetness is achieved
    6. add purple food coloring and mix until consistent color is achieved

    1. using a melon baller, scoop out a bit of the cooled cupcakes
    2. using a small spoon, fill each cavity with lavender cream
    3. trim off some of the meat of the scooped out cupcake and place back over the cavity
    4. pipe cream cheese frosting over the top
    5. sprinkle lightly with lavender leaves:

  23. Man, this is so awful, because there is no way in hell I can americanize my recipes. Cups and oz. and whatnot. :<

    • Post them as is! Most US measuring cups have ounces and stuff printed on them! Plus I have a TON of international readers 🙂

    • Some of us backwards Americans do own kitchen scales, you know 😛

      (Besides, gram-based recipes are so much more consistent anyway, and turn out perfectly every time, whereas with cups you have to guesstimate quite a bit.)

    • I have the same issue! HAHAHAHA! Still, here we don’t make lots of cupcakes. We usually make big cakes… But they are slowly becoming a trend here, really.

      I could try making a brazilian-cherry cupcake, maybe? I’m not very patriotic, but I could try…. (Actually, most people I know from my coutry are not patriotic….)

      The only cupcake I ever made is a “white brigadeiro” one. I don’t know the translation of brigadeiro….

      • OMG! I just realized there’s no “brigadeiro” outside Brazil!!! How can this be???

        • I just googled “brigadeiro” and it sounds f-ing wonderful. I’m going to have to try to make a vegan version tonight 🙂

        • A friend from Brazil shared with me a recipe for brigadiero; it quickly became like our new favorite thing to eat around here. You Brazilians have the right idea when it comes to making sweets!!

  24. Here is my recipe, the best part? It’s even dog friendly! My mom gave me the recipe, we took it to the vet with us and she said the recipe sounds great for both humans and dogs! And they are so yummy when you pull them out of the oven! And I have pictures ^.^
    I made them into little pot pie tins for the dogs though… but they are stil technically cupcakes

    1 cup white or whole wheat flour
    1 tsp baking soda
    1/4 cup peanut butter
    1/4 cup vegetable oil
    1 cup shredded carrots
    1 tsp vanilla
    1/3 cup honey
    1 egg ( I talked to my grandma, and she said for a complete vegan recipe, you can add one cup of soy milk instead of the egg, or there is some sort of vegan egg substitute you can find at the grocery store.)


    Preheat oven to 350°F (180°C)

    Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a pan, cupcake tin, pot pie pan, anything! And bake for about 30-40 minutes. Your knife should come out dry when you poke them.

    Frost this cupcake with low fat cottage cheese, you don’t have to though, I never do.

    Here’s my picture. 🙂
    Hope this helps some… I love this cupcake/ cake mix and it freezes well too ^.^

    • If you curdle your soy milk w/apple cider, you can use it as a sub. Otherwise the batter ends up a bit too runny. 🙂 I’ve used tofu & applesauce as well!

  25. My favorite recipe is chockylit’s papaya-coconut cupcakes with ginger-lime cream cheese frosting.

    Papaya-Coconut Cupcakes
    12 regular cupcakes / 350 degree oven

    2 cups all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1-1/3 cups sugar
    2 large eggs
    1/2 cup oil
    1/4 cup coconut milk
    1 teaspoon vanilla
    6 ounces papaya, chopped
    1/2 cup coconut, sweetened

    1. mix flour, baking soda, salt, and sugar in a medium sized bowl
    2. in a separate small bowl, beat eggs to break up
    3. add oil and coconut milk to the eggs and mix to combine
    4. add eggs/oil/coconut milk mixture to the dry ingredients, mix to combine
    5. add vanilla, papaya, and coconut to the rest of the ingredients and mix to combine
    6. scoop into cupcake papers with an ice cream scooper
    7. bake at 350 degree oven 20-22 minutes or until a toothpick comes out clean

    Ginger-Lime Cream Cheese Frosting

    8 ounces or 1 package of Philly cream cheese
    1/2 stick butter
    3 cups sifted powdered sugar
    1 tablespoon fresh ginger, grated or chopped fine
    1 teaspoon ground ginger
    1 tablespoon lime juice

    1. bring the 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 the sugar and beat until combined
    5. add gingers and lime juice, beat until combined
    NOTE: If you are not sure how much ginger taste you might like, start by adding half the amount and taste/adjust until you get the ginger flavor you like.
    6. you can add more sugar until you get to the consistency and sweetness you like

  26. Glitter_Wings1995 April 21, 2010 at 4:42 pm

    My favorite recipe that I know is called “Warm Chocolate Cupcakes with Molten Centers”. It makes 22 to 24 cupcakes, and it takes 20 minutes to prepare, 12 to 14 minutes to bake, and about 5 minutes to assemble.

    You need:
    Basic chocolate ganache (chilled for at least an hour)
    Vegetable oil spray for the pans
    All-purpose flour
    18.25 oz of plain Devil’s food cake mix
    1 cup water
    1/2 cup vegetable oil
    3 eggs
    1 teasoon pure vanilla extract
    1/2 teaspoon ground cinnamon
    1/4 cup confectioners’ sugar

    1. Prepare basic chocolate ganache, cover with plastic wrap, and place it in the refridgerator.

    2. Place a rack in the center of the oven and preheat to 400 degrees farenheit. Lightly mist 24 cupcake cups with vegetable oil spray and dust them with flour. Shake out the excess flour and set pans aside.

    3. Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1.5 to 2 minutes more, scraping down the sides agian if needed. The batter should look well combined and thickend. Sppon the batte rinto each prepared cup, filling it three quarters of the way full.Drop a heaping spoonful of ganache onto the top of the batter in each cup. PLace pans in the oven.

    4. Bake the cupcakes until the cake bakes up around the ganache, the tops are domed, and the cupcakes spring back when lightly pressed with your finger. Remove the pans from the oven and place them on wire racks for one minute. Run a dinner knife around the edges of the cupcake cups, life the cupcakes from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on dessert plates, sift confectioners sugar over the top, and serve warm.

    (The cupcakes taste okay cold, but if they’re better if you microwave them for about 10 seconds once they get cold. A fork is probably necessary to eat these.)

  27. I made marble cake a lot as a kid in NZ, from this old school Edmonds cookbook (brand in NZ), so I’d probably just adapt the recipe to make cupcakes. If the marbling worked out for cupcakes I think it’d look awesome :3

    – 3 eggs
    – 3/4 cup of sugar
    – 1 cup Edmonds plain baking f-lour
    – 1tsp Edmonds baking powder
    – 50g butter, melted
    – 2 tbsp boiling water
    – 1 tbsp cocoa
    – 2-3 drops red food colouring

    Beat eggs till thick. Gradually beat in sugar until mixture is very thick and white. Sift f-lour and baking powder together. Fold into egg mixture. Fold in butter and boiling water. Divide mixture into 2 equal parts. Into 1/3 stir the cocoa, into another 1/3 add the red food colouring to make a pink mixture, leave the other 1/3 plain. Spoon 3 mixtures into diagonal stripes into a greased and lined cake tin (obv this would be muffin tins instead). Bake at 190degrees celsius for 20-25 minutes or until the cake/cupcakes spring back light when touched. Leave in tin for 10 minutes before turning out onto a cooling rack.

  28. Pumpkin Spice Cupcakes (my adaptation of Pumpkin Cake II from allrecipes.com)


    * 1 (18.25 ounce) package yellow cake mix
    * 3/4 cup white sugar
    * 1/2 cup vegetable oil
    * 1 can (15 oz, or, 2 cups) pumpkin *NOT the pie filling*
    * 1/4 cup water
    * 2 teaspoons pumpkin pie spice
    * 4 eggs


    1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
    2. In a large bowl, mix together the yellow cake mix, sugar, vegetable oil, pumpkin, water, pumpkin pie spice and eggs. Beat until well blended. Transfer to the muffin cups.
    3. Bake in the preheated oven 25 minutes. Check for doneness with a toothpick in the center, bake a few minutes more if needed. Cool in the pan for 10 minutes before removing, allow to cool fully on a wire rack before adding icing- if you WANT icing. These almost don’t need a topping, though.

    Now, for this recipe I will sometimes cheat, and throw some store-bought cream cheese frosting on top, or if I’m feeling plucky, I’ll make a glaze with Confectioners’ sugar and water/milk/rice milk, poking holes into the cupcakes with a skewer and then drizzling the glaze over the tops. Oh and sometimes I’ll use maple sugar instead of confectioners’ sugar- OMG it’s so good.


  29. My favorite cupcake recipe is from http://shmooedfood.blogspot.com/2006/01/fluffy-white-cupcakes.html. They’re my perfect cupcakes because they’re (1) deliciously light, tender, and fluffy like white cake should be, (2) super-duper easy, and (3) vegan. The recipe is a white cake version of the Depression-era Wacky/Crazy/Three-Holes chocolate cake.

  30. Pink Lemonade Cupcakes

    * 1 box White Cake Mix (18 Ounce Box)
    * ¾ cups Frozen Pink Lemonade Concentrate, Thawed
    * ½ cups Water
    * ⅓ cups Vegetable Oil
    * 4 whole Egg Whites
    * _____
    * 3 cups Confectioner’s Sugar
    * 1 stick Unsalted Butter, Room Temperature
    * 1 pinch Salt
    * Food Coloring Pink and Yellow

    Preparation Instructions

    For cake:

    – Preheat oven to 350 degrees and line 2 12-count muffin tins with liners (24 total).
    – Combine all of the cupcake ingredients in an electric mixer and begin by mixing low for 30 seconds, then increase the speed to medium for another minute.
    – Divide the batter evenly, filling the liners about 2/3 full.
    – Bake cupcakes for about 25 minutes, or until cake tester comes out clean.
    – Allow cupcakes to cool before frosting.

    For buttercream:

    – Combine all ingredients in an electric mixer fitted with a paddle attachment and mix on low until combined.
    – Increase speed to medium-high and beat until frosting is light and to your desired consistency.
    – Separate frosting in 2 bowls, add food coloring to one of the bowls, and decorate/pipe as you desire.

    not my recipe, but I made these for a summer birthday party for my niece and put tiny bendy straws in the top of the swirled piped pink and yellow icing and they were cute and delicious!

  31. Ok, I was filled with sadness when I realized there’s no Brigadeiro at the USA, so I decided to show you guys how to do a Brigadeiro Cupcake (or a White Brigadeiro Cupcake, since it’s the same receipt but with no chocolate at the topping)!

    This is my microwave cupcake recipe, for I live in a small apartment without enough cooking tools!

    What you are gonna need:

    1 condensed milk can
    1 tablespoon of margarine with no salt
    4 tablespoons of chocolate-powder (if you want to do a white brigadeiro cupcake, do not add the chocolate!)

    1 egg
    4 tablespoons of milk
    3 tablespoons of oil
    2 tablespoons of chocolate-powder
    4 tablespoons of wheat flour
    1 coffee-spoon of baking soda.

    Break the egg and mix it with a fork. Mix it with the oil and the milk.
    Ok, now, separately, mix the dry ingredients (the chocolate, the flour and the baking soda) and, after mixing them well, add them to the already mixed wet ingredients slowly!
    Now, pour the mixture into the cupcake paper tins (use 2 so it won’t leak), put them all inside the microwave for about 3-4 minutes! They’ll be done!


    In a deep large recipient pour the butter/margarine, the chocolate and the condensed milk. Slowly mix the ingredients and put them on the microwave for 6 minutes. Stop every 2 minutes to mix them with a spoon, until it’s even.
    Take the Brigadeiro out of the microwave, wait until it cools a bit (but not much or else you won’t be able to cover your cupcake!) and then cover your cupcakes!

    if you want you can buy some sweet star-shaped candy and add on top of the brigadeiro to add some color!

    Here’s a picture of the white brigadeiro cupcakes I’ve made to my boyfriend’s birthday last year!


    It isn’t the most delicious receipe I’m sure, but it’s quick, pratical and easy to make if you want cupcakes and don’t have much time/equipment! ^^

    I hope I was able to make the receipt understandable! It was really hard for me to translate it, since it made me use words in english that I’m not used to!


  32. I confess that I’m not at all good at cooking, or baking, so when I want to make something for myself, I just look up the easiest, basic recipes online. I like blueberry cupcakes, and here’s a super easy recipe I’d follow for them (via mycupcakerecipes.com):


    1/2 cup Butter
    2 Eggs
    2 cup Flour
    1/2 tsp Salt
    1 1/4 cup Sugar
    1/2 cup Milk
    2 tsp Baking powder
    1 1/2 cup Blueberries


    On slow speed, cream butter and sugar.
    Add eggs one at a time and mix until blended.
    Sift dry ingredients and add alternating with milk.
    Mash 1/2 cup blueberries and stir in by hand.
    Add rest of blueberries, whole.
    Fill muffin cups high and sprinkle with sugar.
    Bake 375 F, 25-30 minutes.
    Remove from pan carefully.


  33. I normally don’t like bananas, but my bff and I made banana cupcakes with Nutella frosting last weekend, and HOMG. I will link to the recipe over here rather than reposting, and here is the picture she took of the finished cupcakes. The cupcakes aren’t actually that banana-y and the frosting is heaven in a bowl. Mmmmm.

  34. Apple cupcakes à la me, with caramel frosting for those who dig that.
    (I had to translate the measurements to american cups .oz etc). I have no idea when it comes to vegan substitues, though. :<
    2 eggs
    3/4 cup milk
    1/3 cup butter melted
    1 teaspoon pure vanilla extract
    2 1/4 cups all-purpose flour
    1/2 cup granulated sugar
    1 teaspoon ground cinnamon
    1 tablespoon baking powder
    2 cups Granny Smith apples peeled and chopped

    3 tablespoons butter
    1cup packed light brown sugar
    1/2 cup evaporated milk
    1/8 teaspoon salt
    3-3/4 cups powdered sugar
    3/4 teaspoon vanilla
    Melt butter in 2-quart saucepan. Stir in brown sugar, evaporated milk and salt. Bring to a boil, stirring constantly. Remove from heat; cool to lukewarm. Add powdered sugar; beat until frosting is of spreading consistency. Add vanilla; beat until smooth.

  35. These are my favorite ones. Coconut Vanilla is an amazing combination, easy, but oh so very delicious!

  36. This is my current favourite cupcake recipe! I made some for my boyfriend’s birthday…

    Earl Grey Cupcakes:

    125 ml semi-skimmed milk
    4 Earl Grey teabags
    110g unsalted butter, room temp
    225g granulated sugar
    2 large eggs
    125g self raising flour, sifted
    120g plain flour, sifted

    – Preheat oven to 160 degrees C (fan)/ 180 degrees C/ gas mark 4 and line a 12-hole muffin tray with cupcake cases

    – Heat the milk in a saucepan over a medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover with clingfilm and leave to infuse for about 30 minutes, then discard the teabags.

    – In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take about 3-5 minutes using an electric hand mixer. Add the eggs one at a time, mixing for a few minutes after each.

    – Combine the two flours in a seperate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.

    -Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.

    It’s from the book ‘Cupcakes from the Primrose Bakery’ and they recommend lilac-coloured vanilla buttercream, but I used blue because it was a Dr Who theme night. I couldn’t quite get TARDIS blue, but whatever.

    Here they are naked:

  37. And I’ve retweeted!


  38. Tweeted: http://twitter.com/Eplefe
    And picture (very poorly decorated, though. :<)

  39. The last time I made cupcakes I just used the basic vanilla cupcake recipe from vegan cupcakes take over the world. They’re awesome!

    1 cup soy milk
    1 tsp. apple cider vinegar
    1¼ cups all-purpose flour
    2 Tbsp. cornstarch
    ¾ tsp. baking powder
    ½ tsp. baking soda
    ¼ tsp. salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
    ½ cup non-hydrogenated margarine, softened, or ⅓ cup canola oil
    ¾ cup sugar
    2 tsp. vanilla extract
    ¼ tsp. almond extract, caramel extract, or more vanilla extract

    1. Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
    2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
    3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.
    4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes.) Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times.
    5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.
    6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

    The paper thingies were too big but they looked pretty!


  40. Victoria Sponge Butterfly Cupcakes 🙂

    For the cupcakes

    115 g unsalted butter, at room temperature
    115 g caster sugar
    2 eggs, at room temperature
    115 g self-raising flour
    1/2 teaspoon baking powder
    1 teaspoon vanilla extract

    For the filling

    2 tablespoons icing sugar, for dusting
    50 g margarine
    100 g icing sugar
    1/2 teaspoon vanilla extract
    3 tablespoons raspberry jam


    You will need: 1 bowl, 1 wooden spoon or electric mixer, 1 sieve 1 12-hole cupcake tin lined with paper cases, a skewer or toothpick, a metal/plastic spoon, and a wire rack for cooling.

    For the cupcakes: Preheat the oven to 180oC (350oF) Gas 4.

    Beat the butter and caster sugar together until pale and fluffy, then beat in the eggs, one at a time.
    Combine the flour and baking powder and sift into the mixture. Fold in, then stir in the vanilla extract.

    Spoon the mixture into the paper cases and bake in the preheated oven for about 17 minutes,until risen and golden and a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

    For the buttercream: Cream the margarine, and gradually sift the icing sugar into the mixture and cream together. Add the vanilla extract, and stir.

    Carefully slice the top off each cake, then cut each top in half.
    Spoon a dollop of jam, and then buttercream into the middle of each cake.
    Then top with the two halves, setting them at an angle to resemble wings.
    Dust with icing sugar if you wish, and serve.

    I retweeted too ^.^ my username is murderXsparkle


  41. I absolutely love this cake recipe which can be made into the best chocolate cupcakes ever.


    * 2 cups Flour
    * 2 cups Sugar
    * ¼ teaspoons Salt
    * 4 Tablespoons (heaping) Cocoa
    * 2 sticks Butter
    * 1 cup Boiling Water
    * ½ cups Buttermilk
    * 2 whole Beaten Eggs
    * 1 teaspoon Baking Soda
    * 1 teaspoon Vanilla
    * _____
    * ½ cups Finely Chopped Pecans
    * 1-¾ stick Butter
    * 4 Tablespoons (heaping) Cocoa
    * 6 Tablespoons Milk
    * 1 teaspoon Vanilla
    * 1 pound (minus 1/2 Cup) Powdered Sugar

    Preparation Instructions:
    In a mixing bowl, combine flour, sugar, and salt.

    In a saucepan, melt butter. Add cocoa. Stir together.
    Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

    In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

    While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

    Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

  42. Now I want cupcakes. 😦

    Luxe Chocolate Spice Cupcakes

    –The cupcakes:
    7 ounces of dark chocolate
    1 3/4 cups sugar
    3 sticks butter
    8 eggs
    1 1/4 cups flour
    1 1/2 tsp baking powder
    1/4 cup unsweetened cocoa powder
    1 1/2 tsp cinnamon
    1/2 tsp cardamom
    1/2 tsp nutmeg
    1/2 tsp ginger
    1/4 tsp cloves
    pinch of salt

    1) melt the butter and chocolate together, stir.
    2) stir in the sugar and let it cool down a bit.
    3) beat it with an electric mixer adding eggs individually!
    4) slowly add cocoa powder, flour and baking powder, spices and just a touch of salt, and continue mixing.
    5) put it in the baking ban/molds, put it in the oven preheated at 350 degrees.
    6) bake for 20-25 minutes. toothpick test to be sure!

    –The frosting:
    8 ounces of cream cheese
    1/4 cup of butter
    1 to 2 cups powdered sugar
    1/2 tsp vanilla extract
    1 tsp cinnamon
    dashes of cardamon, nutmeg, cloves, and ginger
    add 2 tsp. of fresh, finely minced ginger if you’re feeling fancy and zesty!

    mix it all together: cream cheese and softened butter first, then the vanilla, spices, and powdered sugar!

  43. I’m vegan, so I had to offer up my favorite vegan cupcake recipe

    1 1/2 Cups All Purpose Flour
    1/3 Cup Dutch-Processed Cocoa Powder
    1 Teaspoon Baking Soda
    1/2 Teaspoon Salt
    1 Cup Granulated Sugar
    1/2 Cup Vegetable Oil
    1 Cup Vanilla Soymilk
    2 Teaspoons Apple Cider Vinegar

    Preheat oven to 375 degrees, and line medium cupcake tins with papers. The papers do tend to adhere themselves a bit to the cake, so you could sprinkle the papers with just a little bit of flour or cocoa powder… but you really don’t have to. They’ll still come out just fine.

    Mix all of the dry ingredients a medium size bowl – no electric mixer required. Combine all the wet ingredients in separate bowl – *EXCEPT VINEGAR.* Add your wet ingredients to the bowl of dry ingredients and stir until everything is mixed in, but don’t go crazy trying to beat out every single little lump. Now, add the vinegar quickly and stir in – pour batter into the pans and immediately put them in the oven. Bake for approximately 14 to 18 minutes. Allow them to cool in the pan for just a little bit, and then I placed mine on newspaper as a make-shift cooling rake until I was ready to frost them.

    Makes one dozen lovely little snacks.

    (Copied from the blog I found it on ages ago.
    http://bittersweetblog.wordpress.com/2006/02/14/classic-chocolate-cupcakes/ )

    They’ve always been a great hit and no one ever knows they’re vegan unless I say something.

  44. Omg these cupcakes are amazing. Here is the recipe and my substitutions are in bold

    For the Guinness Chocolate Cupcakes

    1 cup stout (such as Guinness) I USE SMITHWICKS
    1 cup (2 sticks) unsalted butter
    3/4 cup unsweetened cocoa powder (preferably Dutch-process) I USE HALF UNSWEETENED HALF SWEETENED
    2 cups all purpose flour
    2 cups sugar
    1 1/2 teaspoons baking soda
    3/4 teaspoon salt
    2 large eggs
    2/3 cup sour cream I USED A WHOLE CUP

    Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
    8 ounces bittersweet chocolate I USE SEMI SWEET
    2/3 cup heavy cream
    2 tablespoons butter, room temperature
    1 to 2 teaspoons Irish whiskey (optional)

    Baileys Frosting (see Recipe Notes)
    3 to 4 cups confections sugar
    1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
    3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof) I USE A LOT MORE BAILEYS THAN THIS!!!

    Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work)

    Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

    Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

    Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

    Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

    Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

    It takes a while to make them because the ganache takes a while to thicken, but they are SO good and get SO many compliments.

    Here is a pick: http://farm5.static.flickr.com/4027/4441935030_e08bffb8ff.jpg

  45. i’m loving gordon ramsay’s souffle recipe, you can do separate ramekins for each person. make it extra special with almond praline.

    For the dishes
    25 g unsalted butter for greasing
    finely grated Chocolate
    Crème pâtissière
    20 g Cornflour
    200 ml Milk
    200 g Dark Chocolate 70% cocoa solids, chopped
    80 g egg yolks
    Egg white mixture
    200 g egg whites
    150 g caster sugar
    1 tablespoon cocoa powder for decoration
    For the dishes
    Preheat oven to 180°C/gas 4.
    Brush 8 ramekins (8cm in width, 4-5cm in height) with the softened butter in upward strokes, from the base to the rim. Chill the dishes for 5 minutes, then as an insurance policy so the soufflé doesn’t stick to the dish, apply a second coat as before.
    Sprinkle a little grated chocolate into each dish, tilting and rolling the dishes around to line them with an even layer of chocolate.
    Crème pâtissière
    For the crème pâtissière, slake the corn flour with a little of the milk, then gradually add the rest of the milk until you have a smooth mixture. Pour into a small pan, and slowly bring to the boil, stirring continuously. Boil for 30 seconds then off the heat, add the chocolate and whisk until smooth. Beat in the egg yolks until smooth before transferring to a bowl to cool.
    Egg white mixture
    In an artisan mixer, whisk the egg whites to soft peaks. Gradually start to add in the sugar, whisking well in between each addition. Once all the sugar has been added, continue to whisk until you have a thick and glossy mixture.
    Add one third of the egg whites into the chocolate crème patisserie mixture and mix well. Now add in the remaining egg white and gently fold into the mix. Do not over work the mixture as it will become too hard and stiff.
    Divide the mixture between the ramekins. Level the surface with a palate knife then bake for 6-8 minutes, or until well risen and with a slightly wobbly centre. Remove from the oven and dust with the remaining cocoa powder. Serve immediately with a scoop of mint chocolate chip ice cream.

    i forgot to take pictures of the last time i did them (my good friend came over and lives interstate so it was hectic so i forgot to take pictures. though i’m sure i’ll make them again after my diet :P)….i have a picture of mudcake, if that counts. you can see it here: http://www.gardenofshadows.co.cc/2009/01/on-hotplate.html

    HAPPY UNBIRTHDAY! have a good one! ; )

  46. Ok, I’m actually giving you a recipe that I’ve been meaning to make for a while, but haven’t gotten around to yet. They sound absolutely AMAZING though, and I hope my entry still counts. Enjoy!

    Maharani Cupcakes

    By: mkecupcakequeen  
    “Named for a queen in India, these coconut cupcakes with curry lemon curd and a sweet basil cream topping will wow your friends and family. They have sweet but exotic flavors and a stunning presentation. The cupcakes take time to create, but the final product is worth it! The lemon curd and basil cream need time to chill, so they can be made the night before.”

    Prep Time:
30 Min
    Cook Time:
20 Min
    Ready In:
4 Hrs 30 Min

    Sweet Basil Cream:
    1 1/2 cups heavy whipping cream
    1 bunch fresh basil, washed and dried
    Sweet Curry Lemon Curd:
    1 cup white sugar
    2 eggs, lightly beaten
    2 tablespoons mild curry powder
    3/4 cup fresh lemon juice
    3 lemons, zested
    1/4 cup unsalted butter, melted
    Coconut Cupcakes:
    1 (18.25 ounce) package white cake mix
    1 cup sweetened flaked coconut
    1 1/4 cups water
    3 eggs
    1/3 cup vegetable oil
    2 tablespoons coconut extract
    6 cups confectioners’ sugar, divided
    1/2 (8 ounce) package cream cheese, room temperature
    1 tablespoon silver dragees decorating candy

    To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil.
    Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding.
    Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners.
    Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.)
    Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely.
    In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners’ sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners’ sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined.
    To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.

    Editor’s Note
    If available, gold dragees or brightly colored chocolate-covered sunflower seeds make beautiful decorations for these cupcakes.

    Stovetop Directions
    To make the lemon curd on a stovetop, combine the ingredients in a saucepan. Cook and stir over medium-low heat until the mixture thickens, about 15 minutes. Remove from heat, strain, and chill as directed.

  47. 3/4 cup Self-Rising Flour
    3/4 cup Granulated Sugar
    3/4 cup Unsalted Butter, Softened
    2 Eggs
    1 1/2 tsp Vanilla
    3 tbs Milk
    Red, Blue, Green, and Yellow Food Coloring

    Mixing Bowl
    Measuring Cups
    6 Small Bowls
    Muffin Cups
    Muffin Pan
    Measuring Spoons

    Start by pre-heating your oven to 395 degrees.

    In a large mixing bowl, use whisk to beat sugar into butter until creamy and fluffy. The mixture should be light in color.

    Slowly stir in eggs and flour, making sure each is thouroughly stirred in. Mix in Vanilla.

    Stir in milk 1 tablespoon at a time, stirring thoroughly after each tablespoon is added.

    Divide mixture evenly into each of the smaller bowls.

    Add food coloring in this manner:
    Bowl 1- 8 drops red
    Bowl 2- 8 drops yellow, 4 drops red
    Bowl 3- 8 drops yellow
    Bowl 4- 8 drops green
    Bowl 5- 8 drops blue
    Bowl 6- 8 drops blue, 4 drops red

    Mix well until colors are evenly distributed.
    Colors are as follows:
    Bowl 1- Red
    Bowl 2- Orange
    Bowl 3- Yellow
    Bowl 4- Green
    Bowl 5- Blue
    Bowl 6- Purple.

    Line muffin pan with muffin cups. Starting with purple, spoon batter evenly into each of the muffin cups, spreadng slightly. Continue, layering, with blue, then green, then yellow, then orange, then red.

    Bake for 20 minutes at 395 degrees.

    Makes 12 regular-sized cupcakes.

  48. My Favouritest cupcakes are Nigella Lawson’s Christmas cupcakes, with a few changes Chocolatey and spicey, they are delicious! (last christmas my flatmate and I made 4 dozen of these bad boys for our workmates yum!)

    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1 teaspoon cinnamon (I think we added more than one, but I can’t remember exactly how much extra cinnamon/ginger we added)
    1 teaspoon ginger
    1 pinch salt
    1/2 cup soft unsalted butter
    1/2 cup dark brown sugar, plus
    3 tablespoons dark brown sugar
    2 large eggs
    3 tablespoons sour cream (or milk soured with lemon juice, or buttermilk)
    1/2 cup boiling water
    3 ounces bittersweet chocolate, broken into pieces
    1 teaspoon instant coffee

    Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups.
    In a large bowl, mix together the flour, baking powder and soda, the spices and salt.
    In another bowl, cream the butter and sugar with an electric mixer. Add eggs, one at a time, mixing well after each addition. Beat in one-third of flour mixture followed by a tablespoon of the sour cream, repeating till all is used up.
    Put water, chocolate, and instant coffee in a pan and heat gently, (or alternatively, just pour the hot water over the chocolate, that should melt it fine) just until the chocolate is melted. Fold this into the batter, but don’t overbeat. The mixture will be very thin; “so don’t worry about that,” advises Nigella.
    Pour batter carefully into waiting muffin cups and put in oven for about 20 minutes. The cakes should be cooked through but still dense and damp. Let cool in pan for 5 minutes then lift out carefully onto a wire rack. Let cool completely.

    She iced them with royal icing/and decorative holly/berries, but we used a blob of white icing with a jaffa on top, very quintessential cupcake look. I also used them as the base for my mummy cupcakes!

  49. As above, here is a picture of the mummy cupcakes we made for our halloween party!

    Mummy Cupcakes

  50. Happy birthday! 🙂

    Chocolate Soufflé Cupcakes
    6 ounces (170 grams) bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
    6 tablespoons (3/4 stick) (86 grams) unsalted butter, cut into pieces
    Heaping 1/4 teaspoon (1 gram) espresso or instant coffee powder
    3 large eggs, separated
    6 tablespoons (97 grams) sugar, divided
    1/4 teaspoon salt
    1 teaspoon vanilla extract

    White Chocolate Mint Cream
    2 ounces (56 grams) white chocolate, finely chopped
    3 ounces heavy whipping cream
    1/8 teaspoon peppermint extract

    From: http://smittenkitchen.com/2010/02/chocolate-souffle-cupcakes-with-mint-cream/

  51. I got this from http://smittenkitchen.com/
    So good. Made them for St. Patrick’s Day. Took a little bit longer than regular cupcakes, but they were totally worth it!

    Chocolate Whiskey and Beer Cupcakes (Irish Car Bomb!!)

    Makes 20 to 24 cupcakes

    For the Guinness Chocolate Cupcakes

    1 cup stout (such as Guinness)
    1 cup (2 sticks) unsalted butter
    3/4 cup unsweetened cocoa powder (preferably Dutch-process)
    2 cups all purpose flour
    2 cups sugar
    1 1/2 teaspoons baking soda
    3/4 teaspoon salt
    2 large eggs
    2/3 cup sour cream

    Ganache Filling (Updated to double it, based on many commenters suggestions — thanks!)
    8 ounces bittersweet chocolate
    2/3 cup heavy cream
    2 tablespoons butter, room temperature
    1 to 2 teaspoons Irish whiskey (optional)

    Baileys Frosting (see Recipe Notes)
    3 to 4 cups confections sugar
    1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
    3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

    Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

    Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

    Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

    Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

    Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

    When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

    Ice and decorate the cupcakes.

    Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

  52. Vanilla Cupcakes with Coca Cola frosting:

    1/2 cup (113 grams) unsalted butter, room temperature
    2/3 cup (130 grams) granulated white sugar
    3 large eggs
    1 teaspoon pure vanilla extract
    Zest of 1 large lemon (optional)
    1 1/2 cups (195 grams) all purpose flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup (60 ml) milk

    Coca Cola Frosting:
    • 1/4 cup powdered cocoa
    • 6 tablespoons coca cola or other cola
    • 1/2 cup butter
    • 3 and 3/4 cup powdered sugar (one 1 lb box)
    • 1 cup chopped pecans
    • 1 teaspoon vanilla

    Vanilla Cupcakes:
    Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
    Beat the butter and sugar with electric mixer, or with a hand mixer until light and fluffy.
    Add the eggs, one at a time, beating well after each addition.
    Beat in the vanilla extract and lemon zest.
    In a separate bowl whisk together the flour, baking powder, and salt.
    With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
    Scrape down the sides of the bowl as needed.
    Evenly fill the muffin cups with the batter and bake for about 18-20 minutes
    Once the cupcakes have completely cooled, frost with icing.
    If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

    For the Frosting:
    mix together cocoa, cola, and butter.
    Heat over medium heat until melted, then bring to a boil.
    Remove from heat and add powdered sugar, pecans and vanilla. Stir until blended well.
    Let frosting cool until stiff enough to frost cupcakes. I’ve been know to eat the leftover frosting with a spoon!
    12 cupcakes are ready to serve.

  53. Wow, all the recipes posted so far sound amazing! I’m going to have to try so many of them!
    Here’s my current favourite (i tend to switch a lot) it’s not as exciting as a lot of the other recipes but i think they’re very delicious. I got the basic recipe from a book of cupcakes and muffins but mixed it up a little.

    Rose petal cupcakes
    (makes about 12)
    For the cakes:
    8 tbsp butter, softened
    115g caster sugar
    2 eggs, lightly beaten
    1 tbsp milk
    few drops of extract of rose oil
    1/4 tsp vanilla essence
    175g self raising flour

    For the topping:
    250 ml double cream
    2 tbsp caster sugar
    1 or 2 drops of extract of rose oil
    1 or 2 drops of pink food colouring

    For the candied rose petals:
    12-24 rose petals
    lightly beaten egg white
    caster sugar

    Make the candied rose petals the night before. Rinse the petals and dry well with kitchen roll. Paint both sides of the petals with egg white and then coat with caster sugar and place on a tray. Cover with foil and leave to dry overnight.

    For the cakes:

    Preheat oven to 200 degrees C.

    beat the butter and sugar together in a bowl until light and fluffy. Gradually beat in the eggs a little at a time. Stir in the milk, rose oil and vanilla then fold in the flour using a metal spoon or plastic spatula. Then spoon the mixture into paper cases.
    Bake for 12 – 15 minutes until they are risen and golden brown. Put on a wire wrack to cool.

    For the topping you could make a basic butter cream icing as the recipe in my book suggests but i prefer to top it with fresh chantilly cream.
    Take your double cream and whisk until it forms light peaks (not stiff peaks) then add the sugar, food colouring and rose oil and whisk a little more, just until it’s evenly mixed. Spread onto the cakes (or if you’re lazy like me just spoon blobs on top or if you feel like making it fancy you could pipe it in pretty patterns) and top with the candied rose petals.

    I also like to serve them with fresh strawberries or raspberries. 🙂

  54. I like simplicity. And by simplicity, I mean cake I can eat 10 minutes after thinking “Damn, I want cake.”
    There’s other versions of this online, but over time, I’ve slowly changed amounts (including now using full metric sizes), and have made it into cupcakes before. (Whee!)
    I also love that I don’t have to be exact. Just going “Eh, that looks like a spoonful!” works fine.

    All sizes are in Australian Metric.

    4 TBS Self-raising flour
    4 TBS white sugar
    2 TBS Cocoa (This depends on the Cocoa. For very rich cocoa, I use about 1.5TBS. For more milk chocolate type like Cadbury, I find myself putting in more like 2-2.5TBS)
    1 large egg
    3-4 TBS milk
    1.5-3 TBS oil (This is mostly for slip. If I want to reduce the amount of oil, I usually up the amount of milk and sugar a bit. As this is for cupcakes, not as much oil is needed, so 1.5 may work fine.)
    A slosh of Vanilla essence

    M&Ms/chocolate melts
    Peppermint/other flavouring oils.

    Find a bowl. Put in flour, sugar, cocoa. Stir.

    Put in egg. Fold/roughly stir in egg. You probably won’t get all the dry ingredients into it.

    Measure in oil and milk. Watch as they bubble and separate. THEN RUIN THEIR HARD WORK AND FORCE THEM BACK TOGETHER (by stirring them in)

    Add slosh of essence after this, and stir in too. Or whatever flavouring oil you like. For peppermint, only use half a cap lid or so. Not a slosh. Unless you really like peppermint.

    Sprinkle some M&Ms or whatever on top. They will sink by the end, but molten M&Ms are tasty.

    Put in thickish patty pans. These will rise a lot and try to spread.

    Put it in the microwave (yes, the microwave). Time unknown, as it changes varying on microwave power a lot. For this amount, when I do it all in one bowl as opposed to patty pans, I put it in for 3 minutes and 10 seconds.
    The top usually bubbles as it is cooking. When the “pits” of where it is bubbled it a darker brown, and the very peaks still a mid, warm brown, is usually when it is done.

    Frost/decorate however you wish. Perhaps put the flavour oil into the frosting instead of the batter.

    Favourite thing about this is it is easily customiseable.

    Sometimes we take out the cocoa/chocolate objects, and add in pieces of canned baking apple instead (with the milk/oil), and add sour cream and cinnamon on top.
    Chopped up strawberries are also nice in them. XD

    (Yes, the kitchen does look like a battleground whenever I have cooked)

  55. * 1 whole coconut
    * Vegetable oil, for cake pan
    * 14 1/4 ounces cake flour, plus extra for pans (3 cups)
    * 1 1/2 teaspoons baking powder
    * 1 teaspoon salt
    * 1/2 cup coconut milk
    * 1/2 cup coconut cream
    * 8 ounces unsalted butter, room temperature
    * 16 ounces sugar (2 1/4 cups)
    * 1 teaspoon coconut extract
    * 4 egg whites

    Preheat the oven to 350 degrees F and line cupcake pans with paper cups.

    Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.

    Combine the coconut milk and coconut cream in small bowl and set aside.

    Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, about 1 minute. Decrease the speed to low and gradually add the sugar slowly. Once all of the sugar has been added, stop the mixer and scrape down the sides. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, 2 to 3 minutes. Stir in the coconut extract.

    With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.

    In a separate bowl, whisk the egg whites until they form stiff peaks. Fold the egg whites into the batter, just until combined. Divide the batter evenly between the cups and bang the pans on the counter top several times to remove any air and to distribute the batter evenly. Place in the oven on the middle rack. Bake for 40 minutes or until the cake is light golden in color.

    Cool the cakes in the pans for 10 minutes then remove and transfer to a cooling rack. Once the cakes have cooled completely. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cupcakes to add flavor and keep moist. If you do not have a spritz bottle brush the coconut water on with a silicone pastry brush. Allow to sit while preparing the frosting. (there is a home made frosting that comes with it, but i rather like the canned stuff better. and to that, all you have to do in the end is sprinkle with coconut on top!)

  56. xxxxxxxxx

  57. My current fave is from Gluten Free Girl and the Chef for chocolate cupcakes with chocolate-coffee ganache.
    Taken from :

    1/2 cup butter, softened (1 stick)
    1 package Bob’s Red Mill gluten-free chocolate cake mix
    2/3 cup applesauce (you can make you own, if you wish)
    1/3 cup milk (this works with soy or rice milk too)
    1 tablespoon lemon juice (however, we were out, and used apple cider vinegar)
    2 large eggs
    1/3 cup hot water (110°)
    2 tablespoons vanilla extract

    Preparing for baking. Preheat the oven to 350°. Bring all the ingredients to room temperature. Line a muffin tin with muffin liners.

    Making the batter. In the bowl of the stand mixer, start beating the butter until it is creamy. Add the cake mix, the applesauce, the milk, the lemon juice, and the eggs. Beat at low speed for 30 seconds, scraping down the sides when necessary. Raise the speed to low-medium and let it run for another moment. Add the hot water and the vanilla extract. Run the mixer for one more minute, scraping down the sides.

    Baking the cupcakes. Carefully spoon the cupcake batter into the prepared muffin tins. Bake for 15 to 20 minutes, depending on the size of the cupcakes. (In our oven, the regular-sized cupcakes took 17 minutes, the jumbo ones 20 minutes.) Allow them to cool in the cupcake tin for 10 minutes. Transfer the cupcakes to a cooling rack and let them sit for another 20 minutes before eating. (I know. That’s hard. But trust me.)

    Frosting the cupcakes.

    coffee chocolate ganache

    1 cup heavy cream
    1 tablespoon strong coffee grounds
    1/2 teaspoon vanilla extract
    8 ounces good dark chocolate

    Bring the cream, coffee grounds, and vanilla extract to a boil. Take them off the heat as soon as they boil. Allow them to steep for half an hour. Strain.

    Break the chocolate into pieces and put into a bowl. Bring the cream back to a boil. Pour over the chocolate pieces. This will melt the chocolate. Stir until it is smooth.

    Lavish the cupcake as fully as you wish with the ganache.

    Oh darn, you’ll have some ganache left over. You’ll have to figure out something to do with that.

    Makes 16 cupcakes.