Brownie Chocolate Cheesecake Cupcakes

Cheesecake: Good.
Cupcakes: Great.
Chocolate: Delicious.
Brownies: Divine.
Chocolate Brownie Cheesecake Cupcakes: Amazing!

These were fast, delicious, and look gourmet. You really can't go wrong!

 

Brownie Chocolate Cheesecake Cupcakes
Adapted from Pillsbury

1 box fudge brownie mix (19.5 oz)
1/2 cup oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips, melted and cooled to room temperature
2 pkg. (8 oz. each) softened cream cheese
1/2 cup sugar
1 container (6 oz.) vanilla yogurt
1/2 tsp. vanilla
hot fudge, whipped cream, and raspberries if desired

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. Prepare brownie mix using 1/2 cup oil, 1/4 cup water, and 2 eggs. Divide evenly among cupcake liners. Bake for 15 minutes.
3. Meanwhile, beat cream cheese and sugar with electric mixer on medium speed. Add yogurt and vanilla and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add chocolate and beat until completely blended and no white streaks remain.
4. Divide cheesecake mixture evenly over the warm brownies. Return to oven and bake 15 - 20 minutes or until set. Cool completely, then refrigerate at least 2 hours before serving. Top with hot fudge, raspberries, and fresh whipped cream if desired.

Perfect White Frosting

Corey doesn't like frosting. And by "doesn't like" I mean "scrapes it off of everything that I put it on." So when I say that Corey loves this frosting, that means it's really, really good. It's light and creamy, and not too sweet, almost like whipped cream. It is the perfect accompaniment to white, chocolate or lemon cake (and probably many others) and I must admit that I have been known to eat the leftovers straight out of the bowl with a spoon.

This is probably the strangest frosting recipe that I've ever tried (flour in frosting? What?) but the results are phenomenal. I'll say right now that the frosting can be very fickle, so don't try varying from the recipe at all. The only luck I've had in changing the recipe is changing the flavoring (substituting almond extract for half of the vanilla, or stirring in crushed oreos once the frosting is complete). If you want a chocolate frosting that is similar, see the recipe here. Enjoy!

Perfect White Frosting
recipe by ourbestbites.com

Enough to frost 12 - 24 cupcakes, depending on how much frosting you like. I like a lot of frosting (especially when it's nice and fluffy like this) so I usually get about 16 - 18 cupcakes frosted with this recipe. 

3 T Flour
1/2 C milk, preferably whole milk
1/2 C real butter (NO SUBSTITUTES!) 
1/2 C granulated sugar (NOT powdered sugar)
1 t vanilla extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Cook, stirring continually, until mixture is thickened (you should be able to see the bottom of the pan when stirring. It is better to make it too thick than too thin, so if you're doubting that it's done, keep cooking for a couple more minutes. I think I cook mine for about 5-7 minutes). Stir in vanilla. If there are any lumps, push the mixture through a fine mesh strainer to remove the lumps. Cool completely to room temperature (I put mine in the fridge and cool until it is completely cold). This part is critical, if it doesn't cool completely it will melt the butter and you'll be stuck with a goopy blob of runny frosting.

It an electric stand mixer fitted with the whisk attachment, cream the butter and the sugar until light and fluffy. Turn to medium-low speed and slowly add the completely chilled flour/milk mixture. Beat on high until mixture is light and fluffy and well combined, about 7 minutes. (When you first start beating it, the mixture will not look like it's going to combine. Just keep beating for the full 7+ minutes and the result should be a nice, fluffy frosting).

This frosting is best if served immediately. It separates if it stands more than a day (and if it is refrigerated) so plan accordingly.

Melt-In-Your-Mouth Chocolate Frosting

This is quite possibly the best frosting I've ever had. Ever. And I've had a lot of frosting in my days. It is rich and creamy, not too sweet, perfectly chocolatey, and it literally melts in your mouth. Seriously it is divine. Definitely worth the extra work. I may never make regular chocolate buttercream frosting again.

Melt-In-Your-Mouth Chocolate Frosting
adapted from Our Best Bites

2/3 cup granulated sugar (NOT powdered sugar)
1/3 cup flour
3 Tb. unsweetened cocoa powder
dash salt
1 cup milk
1 tsp. vanilla
1 cup butter, softened (no substitutions!)
1 cup semi-sweet chocolate chips

1.In medium saucepan, combine sugar, flour, cocoa powder and salt. Slowly add milk, whisking to combine completely (slowly adding the milk helps prevent lumps so don't be tempted to add it all at once). Heat over medium heat, stirring constantly, until thickened (about the consistency of a pudding). Remove from heat and stir in vanilla. If there are any lumps, push through a fine mesh strainer to remove lumps. Cool completely (I normally make this the day before or at least a couple of hours before and refrigerate until ready to use).
2. Melt chocolate chips in microwave for 30 seconds. Stir, then heat for 30 more seconds. Stir until completely melted, then refrigerate until chocolate is room-temperature (if it is hot at all it will melt the butter and leave you with a melty, gooey mess--delicious, but not good for frosting). In stand mixer fitted with whisk attachment, beat butter until creamy, about 1 minute. Add the flour/sugar/milk mixture and beat for 2 - 3 minutes or until combined and fluffy. Add cooled melted chocolate and beat until smooth and fluffy. Pipe onto cupcakes or cake.

Makes enough to generously frost 24 cupcakes or a 2-layer 8 or 9 inch round cake.

Creamy Nutella Frosting

I love Nutella. On crepes. In pie. On sandwiches. In brownies. And now, in this frosting. It is completely amazing. I frosted some devil's food cupcakes with this frosting and topped it with fresh raspberries and chocolate shavings, and oh man, it was completely amazing. Trust me, if you like Nutella, try this. It is amazing.

Creamy Nutella Frosting

1 cup powdered sugar
1 cup Nutella
5 Tb. butter, at room temperature
1 tsp. vanilla
1/4 tsp. salt
1/3 cup heavy cream

1. Beat Nutella, butter, vanilla, salt, and sugar in electric mixer on medium-low speedy until creamy and well combined.
2. Add the cream and beat on high speed until the mixture is light and smooth. Use to frost a 9 x 13 cake or 18 - 24 cupcakes.

Light Lemon Cupcakes with Cream Cheese Frosting

I needed to make a treat to take to our neighbors today, and I wanted something light and fruity for a summery treat. I adapted this recipe from one I found in an old Kraft Food & Family Magazine from last year. These are seriously delicious, and addicting. Perfect for us since both Corey & I love anything lemony. Plus, did I mention that they're super quick & easy. That's always an added bonus.


Light Lemon Cupcakes with Cream Cheese Frosting
Makes 24 cupcakes

1 pkg. white cake mix
1 pkg (4-serving size) sugar free lemon pudding
1 1/4 cups water
3 large eggs
2 Tb. oil
1 lb. powdered sugar
1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened
1 lemon, zested and juiced
1 cup heavy whipping cream
1 tsp. vanilla
3 Tb. granulated sugar
lemon zest and/or fresh raspberries (optional, for garnish)

1. Preheat oven to 350. Line 24 muffin cups with paper liners.
2. In bowl of electric mixer, beat cake mix, dry pudding mix, water, oil, and eggs on medium speed for 2 - 3 minutes, scraping sides of bowl as needed. Batter will be very thick. Divide evenly among prepared muffin cups.
3. Bake for 16 - 20 minutes, or until tops of cupcakes spring back when lightly touched. Cool completely.
4. Beat powdered sugar, cream cheese, butter, lemon juice, and lemon zest with electric mixer on medium speed until well blended (about 2 minutes).
5. Whip heavy whipping cream, vanilla, and granulated sugar until stiff peaks form (about 5 minutes). Gently fold into frosting.
6. Frost cupcakes with prepared frosting. Garnish with lemon zest or fresh raspberries, if desired. Serve immediately or refrigerate up to 24 hours.

S'mores Cupcakes

S'mores just scream summer. They take me back to girls camp, camping trips with the family, and fire pits in my parents' backyard. I even made s'mores over a barbecue, a stove, and a candle when I was in college and didn't have a place to build a fire. Needless to say, it's one of my favorite treats. Building a fire isn't always practical, though. Plus, let's face it, it's super messy! These are my solution. They taste just like a s'more, plus they're super cute and don't invovle lighting any fires. They're the perfect summer treat!


S'mores Cupcakes

Graham Cracker Cupcakes
1 1/2 cups graham cracker crumbs (I used 1 cup regular and 1/2 cup cinnamon)
1/2 cup flour
1 Tb. baking powder
Dash salt
1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1 tsp. vanilla
3/4 cup milk

Marshmallow Frosting (from The Smitten Kitchen)
1 large egg white
1/4 cup sugar
2 Tb. light corn syrup
1 Tb. water
1 tsp. vanilla
pinch of salt

Toppings
14 squares hersheys chocolate
2/3 cup semi sweet chocolate chips
3 Tb. heavy whipping cream

1. Preheat oven to 350 degrees. Line 14 muffin cups with papers.
2. Beat the butter and the sugar in the bowl of an electric mixer until light and fluffy. Add the eggs one at a time. Beating well after each addition. Add the vanilla.
3. Add flour, graham cracker crumbs, baking powder, salt, and milk. Divide batter between muffin cups (the cupcakes don't rise much so feel free to fill them pretty full).
4. Bake for 22-25 minutes or until top springs back when touched. Cool completely.
5. Meawhile, make the frosting. In large bowl set over a saucepan of simmering water, combine all frosting ingredients. Beat with a hand mixer for 6-7 minutes, until light and fluffy. Remove bowl from heat and continue to beat for 3-5 more minutes, or until slightly cooled. Top each cupcake with a dollop of frosing. (Optional: Broil cupcakes for 1-2 minutes after frosting to brown for that "toasted marshmallow" look, or toast with kitchen torch).
6. Prepare the ganache by combining the chocolate chips with the heavy whipping cream. Microwave on high for 30 - 35 seconds. Stir until thoroughly melted and combined. Drizzle over frosted cupcakes. Garnish with hershey's squares.

Key Lime Pie Cupcakes

I made these beauties for our annual Pi Day celebration on Saturday, and they turned out delicious. As an added bonus, they're lime which means they work for St. Patrick's Day, too. But let's be honest...is there any time when cupcakes aren't appropriate? I don't think so!

Key Lime Pie Cupcakes

Cupcakes
1 package yellow or white cake mix
1 package (4 serving size) instant vanilla pudding
2 limes, zested and juiced
1 cup oil
1 cup milk
4 eggs

Key Lime Filling
6 oz. cream cheese, softened
3/4 cup sweetened condensed milk
1 pkg. cool whip or 3 cups fresh whipped cream
1 cup lime juice
1 tsp. lime zest

Topping
fresh sweetened whipped cream
1/4 cup crushed graham crackers
24 lime slices

1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Mix all ingredients for cupcakes with electric mixer for 3 minutes. Divide batter evenly between cupcakes wrappers. Bake for 18 - 20 minutes or until top springs back when touched. Move to cooling rack and cool completely.
3. Meanwhile, make filling by mixing cream cheese, lime juice, and lime zest with electric mixer until well combined and creamy. Add sweetened condensed milk and mix thoroughly. Gently fold in whipped cream.
4. Fill the cupcakes with key lime filling using the cone method or a pastry bag fitted with a long tip.
5. Top with whipped cream and garnish with lime slices and graham cracker crumbs. Serve immediately or refrigerate for up to 2 days (in my ever so humble opinion, I think these are even better the second day). Enjoy!

Banana Cream Pie Cupcakes

Pie flavored cupcakes. What could be better than pie + cupcakes? These are amazing, the picture really doesn't do them justice. I created them for a co-worker who loves banana cream pie and me who loves cupcakes. Yum!


Banana Cream Pie Cupcakes

1 pkg. yellow cake mix
1 pkg. (4 serving size) sugar free vanilla or banana cream pudding mix
4 large eggs
1 cup oil
1 tsp. vanilla
2 1/2 cups milk, divided
1 pkg. (4 serving size) banana cream pudding mix
3 cups heavy whipping cream
2-3 tsp. vanilla
1/3 cup granulated sugar
2-3 bananas, sliced
3 graham crackers, crushed

1. Preheat oven to 350 degrees. Line 24 cupcake tins with cupcake papers.
2. Beat cake mix, vanilla pudding mix, eggs, oil, 1 tsp. vanilla and 1 cup milk with electric beat until combined. Beat 2 minutes. Divide mixture evenly between cupcake tins.
3. Bake cupcakes for 20 - 25 minutes. Move to cooling rack and cool completely.
4. Beat whipping cream, 2-3 tsp. vanilla, and 1/3 cup granulated sugar in bowl of large electric mixer until stiff peaks form.
5. Mix banana cream pudding mix and 1 1/2 cups milk until well blended. Fold in 1 1/2 cups of the whipped cream.
6. With pastry bag fitted with large flower end, pipe banana cream filling into cupcakes, dividing evenly between the 24 cupcakes (it's ok if it leaks out of the top of the cupcake a little).
7. Pipe whipping cream over tops of cupcakes. Top with 1 or 2 banana slices each, and sprinkle with crushed graham crackers. Serve immediately.

Chocolate Chip Cookie Dough Cupcakes

Yes, you read right. Cookie dough cupcakes. Could life get any better than that? I submit that it cannot! Just be sure you eat something really, really healthy for dinner the night you eat these because they're not exactly a health food and they're really, really sweet. Enjoy!

Cookie Dough Cupcakes
Adapted from The Cake Mix Doctor

1 package yellow cake mix (I recommend Pillsbury low-sugar yellow cake mix)
1 package sugar-free vanilla instant pudding mix
1 cup skim milk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 package chocolate chip cookie dough
Your favorite frosting, enough to frost 24 cupcakes

1 Preheat oven to 350 degrees. Place cupcake wrappers in 24 muffin pans.
2. Combine all cupcake ingredients (except cookie dough and frosting, of course) in bowl of a stand mixer. Mix on low until combined, scrape bowl, then mix on medium for 2 minutes. Batter will be very thick.
3. Divide batter between cupcake pans (about 1/4 cup in each cupcake wrapper), each cupcake wrapper should be about 2/3 full. Roll cookie dough into 24 balls and place one on top of each unbaked cupcake.
4. Bake for about 25 minutes, or until tops spring back when touched. Cool 2 minutes and remove to a wire rack to cool completely.
5. Frost with your favorite frosting (I used chocolate buttercream with a little extra salt to cut down on the super sweetness of the cupcakes) and garnish with a baked cookie, sprinkles, or toasted pecans.

Ok, I know this picture didn't turn out too great but I wanted to show the inside with the cookie dough. I promise, it tastes much more incredible than it looks!