Anyone who knows me even a little, knows how crazy I am about chocolate and peanut butter.  So it’s no surprise that these cupcakes would be in my top 5 all time favorite cupcakes in the entire world. These rich, velvety, chocolate cupcakes, filled with a creamy peanut butter buttercream and frosted with that same creamy peanut butter buttercream, really are exceptional!  In fact, they are so exceptional that heaven to me would be swimming in a pool filled with these cupcakes.

Ingredients

For the Chocolate Cake:

• 1/2 cup unsweetened cocoa powder
• 3/4 cup boiling water
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup buttermilk
• 1/2 cup butter (1 stick)
• 3/4 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 2 cups cake flour, sifted and leveled off
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Peanut Butter Filling/Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 3-1/4 cups confectioners' sugar
• 5 tablespoons heavy cream

Instructions

Ingredients

For the cupcakes:

• 1-1/2 cups (187.5 grams) all purpose flour 
• 1/2 cup (50 grams) natural cocoa powder
• 1 cup (198 grams) granulated sugar 
• 1/2 cup (1 stick or 113 grams) unsalted butter, room temperature 
• 2 large eggs, room temperature
• 1/2 teaspoon salt 
• 1/2 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1 teaspoon vanilla extract 
• 1/8 cup chopped dark chocolate
• 3/4 cup brewed black coffee 
• 1/4 cup Baileys Irish Cream liqueur

For the espresso cream filling:

• 3/4 cup heavy cream 
• 2 tablespoons confectioners' sugar 
• 1 tablespoon cold espresso 

For the Baileys buttercream frosting:

• 1 cup (227 grams) unsalted butter, at room temperature 
• 2-1/2 cups (283 grams) powdered sugar 
• 3 tablespoons Baileys Irish cream 

Instructions:

Ingredients

For the Chocolate Toffee Candy Bar:

• 1-1/2 cups slivered almonds 
• 1-1/2 cups butter (3 sticks)
• 2 cups sugar
• 1/2 tsp salt
• 2/3 cup water
• 1-1/2 to 2 bags chocolate chips (preferably 60% bittersweet chips)
• 1/3 cup almonds

For the Cupcakes:

• 4 ounces unsalted butter
• 5 ounces light brown sugar
• 4 ounces granulated sugar
• 3-1/2 ounces whole egg
• 12-1/2 ounces ripe banana puree
• 14 ounces cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 7 ounces chocolate toffee candy bar bits
• 4 ounces buttermilk

For the Salted Caramel Buttercream:

• 1-2/3 cups sugar
• 1 tablespoon light corn syrup
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 cup heavy cream, at room temperature
• 1-1/2 teaspoons coarse sea salt

• 1 recipe for Italian Meringue Buttercream

Instructions

Ingredients

•     1/2 cup (1 stick) unsalted butter, room temperature
•     1 cup granulated sugar
•     3 extra large eggs
•     1 teaspoon pure vanilla extract
•     2 cups all-purpose flour
•     1 teaspoon baking powder
•     1/2 teaspoon salt
•     1/3 cup milk
•     1-1/2 cups fresh (or frozen) blueberries gently tossed in 2 tablespoons flour

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with paper liners.

Step 2: With an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time and beat well. Add vanilla.

Step 3: In another bowl, sift together flour, baking powder, and salt. Add flour mixture to butter mixture alternately with milk. Gently fold in blueberries. Fill cupcake liners 3/4 full.

Step 4: Bake for 20 to 22 minutes or until a toothpick inserted in center of cupcakes comes out dry.

Step 5: Completely cool cupcakes in pan before frosting with lemon buttercream frosting.

Ingredients

For the cupcake:

•     2-1/2 cups unbleached all-purpose flour (312.5 grams)
•     1-1/4 teaspoons baking powder
•     1 teaspoon baking soda
•     1-1/4 teaspoons ground cinnamon
•     1/2 teaspoon ground nutmeg
•     1/8 teaspoon ground cloves
•     1/2 teaspoon table salt
•     1 pound medium carrots (6 to 7 carrots), peeled
•     1-1/2 cups granulated sugar (297 grams)
•     1/2 cup packed light brown sugar (99 grams)
•     4 large eggs
•     1-1/2 cups vegetable oil, safflower oil, or canola oil

For the cream cheese frosting:

•     1/2 cup butter, room temperature
•     8 ounces cream cheese, room temperature
•     1 pound (1 box)  powdered sugar
•     1 teaspoon vanilla extract

Instructions

Ingredients

• 1-1/2 cups all purpose flour
• 2 teaspoons cardamom
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup Dutch-processed cocoa powder
• 1-1/2 cups sugar
• 1/2 cup (1 stick) butter, melted
• 2 ounces dark (64% or higher) chocolate melted
• 2/3 cup buttermilk
• 2 large eggs
• 2 large egg whites
• 2 teaspoon vanilla
• 1 recipe for chocolate cream cheese frosting

Instructions

My ol' trusty favorite chocolate cupcake recipe is Rose Levy Beranbaum's Devil's Food cupcake. The cupcake has a very tender cake crumb and wonderful rich chocolate flavor but it is just ever so slightly dry. As usual, I was in search of a more perfect moister chocolate cupcake and I found the recipe below in a stash of old recipes that I had tucked away in a remote corner of my bookcase.  This recipe uses oil in addition to melted butter and it makes the moistest chocolate cupcake I have ever had. The best part of the cupcake is the rich and intense chocolate buttercream. For the buttercream, I adapted my favorite white chocolate vanilla buttercream recipe by substituting unsweetened chocolate and cocoa for the white chocolate. Then I added some heavy cream to give the buttercream a light and airy texture. The buttercream is full-proof too - you just can't mess it up. Just remember to beat the hell out of it.  I’m so glad I decided to switch it up a bit because this new recipe is fabulous and it is my new favorite chocolate cupcake. 

Makes 22 to 24 cupcakes

Ingredients

For the cupcakes:

• 1 cup water

• 1/2 cup vegetable oil
• 1/2 cup (1 stick) unsalted butter
• 4 tablespoons natural cocoa powder (not dutch processed)
• 2 ounces semisweet chocolate
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the chocolate buttercream:

• 1-1/2 cups of unsalted butter (3 sticks)
• 5 cups of powdered sugar
• 1 cup natural cocoa
• 4 ounces of unsweetened chocolate (100% cacao)
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Instructions

Step 1: For the cupcakes: Preheat oven to 350 degrees Fahrenheit.  Line two standard cupcake pans with liners.

Step 2: In a small saucepan, bring water, vegetable oil, butter, and cocoa powder to boil. Whisk until smooth.  Remove from heat and add semisweet chocolate. Whisk to combine until chocolate is melted. Set aside to cool.

Step 3: In a bowl, whisk together eggs, buttermilk, and vanilla extract. Slowly add cooled chocolate mixture to egg mixture.

Step 4: Sift together flour, sugar, baking soda, and salt.  Add liquid mixture to flour mixture until just combined.

Step 5: Bake at 350 degrees for 20 to 22 minutes or until toothpick inserted in middle of cupcakes comes out clean.

Step 6: For the chocolate buttercream: Melt chocolate in microwave, stirring every 30 seconds.

Step 7: Beat the butter, cocoa, and powdered sugar until light and fluffy.  You can not overbeat so continue to beat until it's light and fluffy.

Adapted from Cook's Illustrated, Published March 1, 2001.

Makes 22 to 24 cupcakes

Ingredients

For the cupcake:

•     1 large egg
•     5 large egg whites
•     3/4 cup cream of coconut
•     1/4 cup water
•     1 teaspoon vanilla extract
•     1 teaspoon coconut extract
•     2-1/4 cups cake flour (9 ounces), sifted
•     1 cup granulated sugar
•     1 tablespoon baking powder
•     3/4 teaspoon table salt
•     12 tablespoons unsalted butter (1-1/2 sticks), cut into 12 pieces, softened, but still cool
•     2 cups packed sweetened shredded coconut (about 8 ounces)

For the lime filling:

•     3/4 cup lime juice, strained
•     1/4 cup unsalted butter, cubed
•     1 cup sugar
•     1/4 cup cornstarch
•     pinch of salt
•     2 whole eggs
•     2 egg yolks
•     1 teaspoon vanilla
•     1 recipe for coconut buttercream

Instructions

Step 1: For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Line cupcake pan with cupcake liners.

Step 2: Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.

Step 3: Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2-1/2 minutes.

Step 4: With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)

Step 5: Divide batter evenly among lined cups, filing each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 17 to 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. 

Step 6: For the lime filling:  Start the lime filling by combining the lime juice and butter in a medium saucepan. Cook over medium heat until the butter melts.

Step 7: Meanwhile, combine sugar, cornstarch, and salt in small bowl. Combine eggs in another bowl. Whisk sugar mixture into eggs until smooth.  Slowly drizzle the lime juice mixture into egg mixture, whisking constantly. You need to pour slowly or the eggs will scramble. 

Step 8: Return mixture to saucepan and cook over medium heat, stirring frequently. Cook until thick, 8 to 10 minutes. Off heat, stir in vanilla. Place filling in bowl; press plastic wrap on surface to prevent a skin from forming. Chill completely.

Step 9: To assemble the cupcakes: When cupcakes are cool, cut an upside down cone shape out of the top of your cupcake. Add your lime filling to a pastry bag and squeeze filling in the cupcake using a plain round pastry tip.

Step 10: Frost cupcakes with coconut buttercream and sprinkle cupcakes with coconut.

Ingredients

For the Dark Chocolate Ganache:

• 2 cups dark chocolate chips
• 1-1/2 cups heavy cream

For the Cupcakes:

• 1/2 cup dark chocolate chips
• 1/2 cup hot espresso
• 2 cups unbleached flour
• 1/2 cup Dutch process cocoa powder
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 1/4 cups granulated sugar
• 1 cup unsweetened applesauce
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

For the Espresso Cream Filling:

• 3/4 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 tablespoon cold espresso

Instructions

Ingredients:

For the cake:

• 3/4 cup plus 2 tablespoons (66 grams) unsweetened Dutch-processed cocoa powder
• 1/2 cup boiling water (118 grams)
• 1/2 cup canola oil at room temperature
• 4 large eggs yolks, room temperature
• 6 large egg whites, room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (75 grams) cake flour
• 2/3 cup (75 grams) all-purpose flour
• 1-1/2 cups (300 grams) superfine sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the coconut pecan topping:

• 1 cup pecan pieces, broken medium coarse
• 1 can sweetened condensed milk 
• 3 large egg yolks
• 8 tablespoons (one stick) unsalted butter
• 1 teaspoon pure vanilla extract
• 1-3/4 cups sweetened coconut

For the chocolate frosting:

• 1⁄2 cup butter (1 stick)
• 2⁄3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1⁄3 cup whole milk
• 1 teaspoon pure vanilla extract

Instructions:

Makes 20 cupcakes

Ingredients

•     3/4 cup butter
•     3 eggs
•     1-3/4 cups all-purpose flour
•     1 teaspoon baking powder
•     1/4 teaspoon baking soda
•     1/4 teaspoon salt
•     2/3 cup milk
•     1/4 cup limoncello
•     1-1/2 cups sugar
•     1 tablespoon finely shredded lemon peel
•     1 recipe for Limoncello Buttercream

Instructions

Step 1: Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups.

Step 2: In a medium bowl stir together flour, baking powder, baking soda, and salt.

Step 3: In a 2-cup glass measuring cup combine milk and limoncello; set aside.
Step 4: Preheat oven to 350 degrees F.

Step 5: In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

Step 6: Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Step 7: Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Step 8: Up to 1 hour before serving, generously spread or pipe frosting on each cupcake.

Make-Ahead Directions: Store unfrosted cupcakes in a single layer in an airtight container at room temperature for up to 3 days. Or store unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw cupcakes at room temperature before frosting.

Adapted from Martha Stewart's Cupcakes

Makes 18 to 20 cupcakes

Ingredients

•     1-3/4 cups all-purpose flour
•     3/4 teaspoon baking powder
•     1/2 teaspoon salt
•     1/4 teaspoon baking soda
•     6 ounces (1 1/2 sticks) unsalted butter, softened
•     1-1/3 cups sugar
•     2/3 cup natural, creamy peanut butter
•     3 large eggs
•     1/2 cup sour cream
•     1/2 teaspoon pure vanilla extract
•     3/4 cup coarsely chopped salted roasted peanuts
•     1 recipe for Peanut Butter Frosting

Instructions

Step 1: Preheat oven to 375 degrees F. Line standard muffin tins with paper liners.

Step 2: Whisk together flour, baking soda, baking powder, and salt.

Step 3: With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy (cream up to 5 minutes). Reduce speed to low.

Step 4: Mix in peanut butter. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in vanilla.

Step 5: Gradually add flour mixture, beat until just combined. Mix in sour cream and peanuts.

Step 6: Divide batter evenly among lined cups, filing each three-quarters full.

Step 7: Bake, rotating tins halfway through, until golden and a cake tester inserted in the centers comes out clean, about 22 minutes.

Step 8: Transfer tins to wire racks to cool completely before removing cupcakes.  Once cupcakes are cool, frost tops with peanut butter frosting.  Decorated cupcakes will keep, covered and refrigerated, for up to 2 days.

Makes 12 cupcakes

Ingredients

•     2 eggs
•     2/3 cup sour cream, divided
•     1/2 teaspoon of pure vanilla extract
•     1/2 teaspoon pure almond extract
•     1/3 cup of unsalted, unroasted pistachios
•     1 cup of sugar
•     2 cups of cake flour
•     2 teaspoons of ground cardamom
•     1/2 teaspoon of baking powder
•     1/2 teaspoon of baking soda
•     1/2 teaspoon of salt
•     1-1/2 sticks of unsalted butter, room temperature
•     1 recipe for Italian Meringue Buttercream

Instructions

Step 1: Preheat oven to 350 degrees F.  Line cupcake pan with 12 cupcake liners.

Step 2: In a medium bowl, whisk eggs, 3 tablespoons of the sour cream, vanilla, and almond extract, just until lightly combined.

Step 3: In a food processor, process the pistachios with the sugar until finely ground but not to a powder.

Step 4: In the bowl of a stand mixer fitted with the flat beater, mix the flour, pistachio mixture, baking powder, baking soda, salt, and cardamom on low speed for 30 seconds.

Step 5: Add the butter and remaining sour cream. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1-1/2 minutes. Scrape down the sides of the bowl.

Step 6: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.

Step 7: Place into cupcake papers, and bake for 16-20 minutes, until a cake tester comes out clean (no crumbs) in a 350 degree oven. Let cool on a wire rack.

Step 8: Frost with Italian Meringue Buttercream.

Adapted from Cake Love, by Warren Brown

Makes 36 to 38 cupcakes

Ingredients

•     3 cups extra-fine granulated sugar
•     1-1/2 sticks unsalted butter, room temperature
•     2 eggs
•     4 egg yolks
•     2-3/4 cups sifted all-purpose flour
•     1 tablespoon baking powder
•     1-1/4 teaspoons ground cloves
•     1/2 teaspoon table salt
•     1/8 teaspoon ground allspice
•     1 can pure pumpkin (15 oz.)
•     5 tablespoons heavy cream
•     1 tablespoon honey
•     1 tablespoon dark rum, optional
•     1 tablespoon vanilla extract
•     1 recipe for Pumpkin or Dark Rum Cream Cheese Frosting

Instructions

Step 1: Preheat oven to 350˚ F with rack in center.  

Step 2: Cream the sugar and butter together in a stand mixer (with paddle attachment) on low for 5 minutes.

Step 3: Add eggs and yolks one at a time, letting each incorporate before adding the next.

Step 4: In a medium bowl, whisk together flour, baking powder, ground cloves, salt and allspice.

Step 5: Combine pumpkin, cream, honey, rum and vanilla extract.  

Step 6: With mixer still on low, alternately add dry and wet ingredients to butter mixture, beginning and ending with dry.  Scrape the sides of the bowl to the bottom, then mix on medium speed for 20 seconds.

Step 7: Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool for 10 minutes before removing from pans to wire racks to cool completely.
 
Step 9:  Frost cupcakes with pumpkin or dark rum cream cheese frosting and dust with cinnamon.

Red velvet cake is a southern tradition and since making these cupcakes, I've discovered that it is a favorite among many people, especially my Aunt Phil. I find the addition of vinegar in the recipe a little weird, and have always wondered why it's needed. I decided to go straight to the guru on all things about cakes - Rose Levy Beranbaum.  Rose explains the reason for the vinegar in red velvet cake in her book, "Rose's Heavenly Cakes."  This is an awesome cookbook and I would highly recommend buying it if you love to bake.  

Vinegar, as we all know, is highly acidic. The white vinegar raises the acidity of the batter, and its addition intensifies the red color of the cocoa and of the cake.  The buttermilk in the cake is also highly acidic - but its acidity is counteracted by the addition of baking soda (i.e. sodium bicarbonate).  Rose adds that you can omit the vinegar if you substitute baking powder for the baking soda.  Baking powder is a mixture of dry acid or acid salts (potassium bitartrate) and baking soda, with cornstarch or flour. The acidity from both the buttermilk and baking powder makes adding the vinegar unnecessary. The recipe below is your basic red velvet cake recipe using the vinegar. I plan to try Rose's recipe (without the vinegar) sometime and you should too.

Makes 18 to 20 cupcakes.

Ingredients

•     1-1/2 cups vegetable oil
•     1 cup buttermilk
•     2 large eggs, room temperature
•     2 tablespoon red food coloring
•     1 teaspoon vanilla extract
•     1 teaspoon white vinegar
•     2-1/2 cups all purpose flour
•     1-1/2 cups of sugar
•     2 tablespoons dutch-processed cocoa powder
•     1 teaspoon baking soda
•     1 teaspoon salt
•     1 recipe for Cream Cheese Frosting

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line 2 cupcake pans with paper liners

Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: In mixing bowl of electric mixer, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Add dry ingredients to the wet ingredients and mix until smooth and well blended.  

Step 4: Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 20 to 22 minutes until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Step 5: Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.

Step 6:  Frost with cream cheese frosting.
 

I have been obsessed with salted caramel cupcakes and have tried many iterations of the basic salted caramel cupcake recipe. First, I tried using Rose Levy Berambaum's recipe for caramel cake and frosting it with a salted caramel Italian meringue buttercream. The cupcake was delicious (as expected since it was a Rose Levy Berambaum recipe) but the entire cupcake combination didn’t quite have the potent salted caramel flavor  that I wanted. Next I found a triple salted caramel cupcake recipe on sprinklebakes.com. It had gooey salted caramel oozing out of the middle, and after I slightly adapted the buttercream recipe to my taste (I prefer an Italian, French or Swiss buttercream rather than an American buttercream), I thought it was exactly what I was looking for in a salted caramel cupcake until I found the recipe below. This cupcake apparently won on Cupcake Wars in 2012 and I can certainly understand why and agree with the judges.

The original recipe called for a pecan coconut brittle crumble and the first time I made these, I made the crumble as instructed and sprinkled a dusting on each cupcake.  Many of my friends didn't like the coconut in brittle  and to be honest I wasn't crazy about it either -- so the next time I made them I used a homemade chocolate toffee crumble.  The chocolate toffee crumble worked perfectly with the flavor profile of the cupcake and it put this cupcake over the top for me.  It's my new favorite salted caramel cupcake.

Adapted from the Food Network's Salted Caramel Cupcakes with Pecan Coconut Brittle Crumble and Caramel Swiss Buttercream

Makes 24 cupcakes

Ingredients

For the Homemade Salted Caramel:

• 1-2/3 cups sugar
• 1 tablespoon light corn syrup
• 1 stick unsalted butter, cubed
• 1 cup heavy cream, at room temperature
• 1-1/2 teaspoons coarse sea salt

For the Chocolate Toffee Candy Bar:

• 1-1/2 cups slivered almonds 
• 1-1/2 cups butter (3 sticks)
• 2 cups sugar
• 1/2 tsp salt
• 2/3 cup water
• 1-1/2 to 2 bags chocolate chips (preferably 60% bittersweet chips)
• 1/3 cup almonds

For the Cupcakes:

• 1-1/2 cups all-purpose flour
• 1-1/2 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup whole milk, at room temperature
• 1 teaspoon vanilla extract
• 2 sticks unsalted butter, at room temperature
• 1-3/4 cups sugar
• 4 large eggs

For the Caramel Italian Meringue Buttercream:

• 1-1/4 cups sugar
• 1/4 cup water
• 5 large egg whites
• 1 pound unsalted butter, at room temperature
• 2 tablespoons coarse sea salt, for sprinkling
• 1/2 cup homemade salted caramel

Instructions:

Ingredients

For the caramel for the batter:

• 1 cup sugar
• 1/2 teaspoon of sea salt
• 6 tablespoons salted butter, cubed
• 1/2 cup plus 2 tablespoons heavy cream, at room temperature

For the cupcakes:

• 2 large eggs, at room temperature
• 1-1/4 teaspoons of pure vanilla extract
• 2 cups cake flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 1 cup caramel for the batter
• 1 recipe for salted caramel buttercream frosting

Instructions

  

I’m having a retirement dinner party at my house for one of my co-workers in a couple of weeks.  Since Italian cuisine is my specialty --the menu includes homemade pasta and ravioli.  It will be carb loading night for sure so I wanted a light, airy dessert as an end to this carbohydrate heavy meal.  I found this wonderful tiramisu cake recipe, which I think will be perfect.  The original recipe (by Dorie Greenspan) makes a two-layer round cake. Each layer is soaked in an espresso syrup and then frosted with a lovely light mascarpone whipped cream  frosting. As a trial run, I decided to use the recipe to make cupcakes instead of a round layer cake.  I dipped the top of  each cupcake in the espresso syrup, then frosted them with the mascarpone whipped cream. I sprinkled each with shaved milk chocolate and topped with a chocolate-covered esppresso bean.  The results of my trial run is a tiramisu cupcake that is decadently delicious and light.  These cupcakes will be the perfect “lift me up” ending for my Italian-themed dinner.

Adapted from Dorie Greenspan's "Baking: From My Home To Yours"

Makes about 36 cupcakes

Ingredients

For the cupcakes:

•     4 cups (464 grams) cake flour 
•     4 teaspoons (20 grams) baking powder
•     1/4 teaspoon (1.25 grams) baking soda
•     1/2 teaspoon (3 grams) salt
•     2-1/2 sticks (20 tablespoons or 284 grams) unsalted butter, room temperature
•     2 cup (396 grams) sugar
•     6 large eggs (300 grams)
•     2 large egg yolk (36 grams)
•     1 tablespoon pure vanilla extract
•     1-1/2 cups buttermilk

For the espresso extract:

•     2 tablespoons (2 grams) instant espresso powder
•     2 tablespoons boiling water

For the espresso syrup:

•     1/2 cup water
•     1/3 cup sugar
•     1 tablespoon amaretto, Kahlua, or brandy

For the frosting:

•     8 ounces (227 grams) mascarpone 
•     8 ounces (227 grams) cream cheese
•     1 cup (120 grams) confectioners’ sugar, sifted
•     1 tablespoon pure vanilla extract
•     2 tablespoons amaretto, Kahlua, or brandy
•     2 cups cold heavy cream
•     60 grams bittersweet or semisweet chocolate, shaved 
•     Chocolate-covered espresso beans, for decoration (optional)

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit.  Line 3 standard cupcake pans with liners.

Step 2: To make the cupccakes: Sift together the cake flour, baking powder, baking soda, and salt.

Step 3: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy.

Step 4: Add the sugar and beat for another 3 minutes.

Step 5: Add the eggs one by one, and then the yolks, beating for 1 minute after each addition.

Step 6: Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter.
 

Step 7: Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 20 minutes. Cool the cupcakes completely.

Step 8: To make the extract: Stir the espresso powder and boiling water together in a small cup until blended. Set aside.

Step 9: To make the syrup: Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.

Step 10: To make the frosting: Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.

Step 11: Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.

Step 12: Using a pastry brush or a small spoon, soak the tops of the cupcakes with the espresso syrup.

Step 13: Frost with the mascarpone frosting and decorate with chocolate-covered espresso beans. Sprinkle the cupcakes with the chopped chocolate.

Adapted from Sprinkle Bakes (http://www.sprinklebakes.com/)

Ingredients

For the cupcakes:

• 1-1/2 cups all-purpose flour 
• 1 teaspoon baking powder 
• 1/4 teaspoon sea salt 
• 1 stick of unsalted butter, at room temperature 
• 1 cup plus 2 tablespoons packed light brown sugar 
• 2 large eggs, at room temperature
• 1 teaspoon vanilla
• 1/2 cup plus 2 tablespoons buttermilk

Instructions

Ingredients

For the vanilla cupcakes:

• 3 large egg whites, at room temperature (3.2 ounces)
• 2/3 cup milk (5.6 ounces), divided
• 1-1/2 teaspoon pure vanilla extract
• 2 cups (7 ounces) cake flour, sifted into cup and leveled
• 1 cup (7 ounces) granulated sugar
• 2-1/4 teaspoon plus 1/8 tsp baking powder
• 1/2 teaspoon salt
• 8 tablespoons (4 ounces) unsalted butter, softened (65° to 75°F)

For the white chocolate vanilla buttercream:

• 6 ounces white chocolate, melted and slightly cooled (use a good quality white chocolate like Callebaut or Ghirardelli)
• 1 cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Adapted from Rose Levy Beranbaum's Rose's Heavenly Cakes

Makes 14 to 16 cupcakes

Ingredients

•     3 large egg whites, at room temperature (3.2 ounces)
•     2/3 cup milk (5.6 ounces), divided
•     1-1/2 teaspoon pure vanilla extract
•     2 cups (7 ounces) cake flour, sifted into cup and leveled
•     1 cup (7 ounces) granulated sugar
•     2-1/4 teaspoon plus 1/8 tsp baking powder
•     1/2 teaspoon salt
•     8 tablespoons (4 ounces) unsalted butter, softened (65° to 75°F)
•     1 recipe for Raspberry Buttercream Frosting

Instructions

Step 1: Set 15 cupcake liners in cupcakes pans.

Step 2: Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F.

Step 3: In a small bowl, whisk the egg whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.

Step 4: In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.  Add the butter and the remaining milk and mix on low speed until the dry ingredients are moistened.  Raise the speed to medium and beat for 1-1/2 minutes.  Scrape down the sides of the bowl.

Step 5: Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure.  Scrape down the sides of the bowl.  Use a number 30 ice cream scoop or a spoon to place the batter into the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula.  The liners will be about three-quarters full.

Step 6: Bake for 20 to 25 minutes, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.

Step 7: Let the cupcakes cool in the pans on a wire rack for 10 minutes.  Remove them from the pans and set them on a wire rack.  Cool completely. Ice with Raspberry or Strawberry Buttercream Frosting.

White velvet butter cupcakes with raspberry buttercream

White velvet butter cupcakes with strawberry buttercream

Ingredients

For the cupcakes:

• 6 ounces white chocolate containing cocoa butter, chopped
• 6 large egg yolks (1/4 cup plus 3 tablespoons egg yolks), at room temperature
• 1 cup milk, divided
• 1-1/2 teaspoon vanilla extract
• 3 cups (10.5 ounces) cake flour, sifted into the cup and leveled off
• 1 cup plus 3 tablespoons (8-1/2 ounces) superfine sugar
• 4-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon freshly grated lemon zest
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
• Pinch of salt

For the lemon curd:

• 3 teaspoons freshly grated lemon zest
• 7 large egg yolks (1/2 cup egg yolks), at room temperature
• 1 cup plus 2 tablespoons (8 ounces) sugar
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon freshly squeezed lemon juice

• 1 recipe for lemon buttercream frosting

Instructions