MEXICAN CHOCOLATE CUPCAKES

http://cookienameddesire.com/mexican-chocolate-cupcakes-recipe/

MEXICAN CHOCOLATE CUPCAKES
Made these for Cinco De Mayo 2017.  Didn't do the witches hat part.  They crumbled for me - not sure why.  I baked in silicone with no liners. But they tasted super yummy!  Loved the frosting.

INGREDIENTS

• 5 oz dark or semisweet chocolate
• ⅓ cup Dutch processed cocoa powder
• ¾ cup hot brewed coffee (did hot chocolate)
• ¾ cup all-purpose flour
• ¾ cup granulated Dixie Crystals sugar
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup vegetable oil
• 2 large eggs, room temperature

Witch's Hats

• 12 small gingersnaps
• marshmallow (I used the recipe for homemade marshmallows divided in half)
• 5 oz semisweet chocolate
• candy bones (optional)

For the Mexican Chocolate Buttercream (used handheld mixer)

• 1 stick unsalted butter, room temperature
• ⅓ cup Dutch processed cocoa
• ¾ teaspoon ground cinnamon
• ¼ teaspoon, plus ⅛ teaspoon cayenne pepper (didn't add)
• pinch of salt
• 3½ cups powdered sugar (did 3 cups)
• 4 - 5 tablespoons heavy cream

1. Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Mix together the chocolate, cocoa powder, and hot coffee together and stir until the chocolate is completely melted and the ingredients are well combined. Set aside to cool.
3. In a separate bowl, mix together the flour, sugar, salt, and baking soda together and set aside.
4. Add the oil and eggs to the chocolate mixture and whisk until well combined.
5. Stir the chocolate mixture into the flour mixture and mix until combined and there are no lumps. Do not overmix.
6. Pour the batter into the cupcake liners and bake for 18 - 20 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool completely.
7. Make the hats. Lay out the ginger snaps spaced evenly apart. Fill a piping bag fitted with a large round tip with unset marshmallow.
8. Pipe kisses on top of the gingersnaps. Allow the marshmallow to set for at least an hour or two.
9. Melt the chocolate for the hats and dip each into the chocolate. Shake off any excess. Leave on a parchment sheet to dry. Once dry, add a drop of chocolate to the hat and adhere a candy bone to it if desired.
10. Make the buttercream. Whip the butter until soft and creamy. Add the cocoa powder, cinnamon, cayenne pepper, and salt to the butter and mix well. The mixture will look dry and crumbly. Add the powdered sugar one cup at a time and mix well between each cup. Keep mixing the buttercream and drizzle in the heavy cream until the buttercream reaches a smooth, creamy consistency.
11. Fit a piping bag with a large round tip, then fill with the buttercream.
12. Pipe the buttercream onto the cupcakes. Top with the witch hats.

S'MORES CUPCAKES

I am not a huge fan of cupcakes, but these are so, so good.  I couldn't get enough of them and have made them again.  Found recipe in LDS Living Magazine.

Scott made them to take to his parents and put the chocolate on top of the marshmallow.  They still tasted good but didn't look as nice (my opinion).  But we love, love the frosting.  It is so good.  

I am going to use this recipe for Jackson's birthday cake (10th).  Going to make 2 8x8 then do the frosting in between the layers.  Then going to top with a genache.  I think it will taste a lot like the almost too much chocolate cake.  Then put roasted marshmallows around the edge.  Maybe a 10 out of M&M's?  Not sure.  UPDATE: made the cake.  It is yummy and very rich!  Liked it better the 2nd time I had it (maybe because it was a day old or maybe because I knew how sweet it would be???).  I didn't use the whole amount of frosting.  Next time I could probably 1/2 it.  I didn't put all the chocolate genache on it either.  Abagail had the suggestion to do a 10 out of marshmallows.  That is what we did.

UPDATE: These are Kambria's favorite.

http://www.ldsliving.com/7-Decadent-Desserts-You-Won-t-Believe-Were-Made-with-a-Cake-Mix/s/76289?page=1%3Fpage%3D1

S'MORES CUPCAKE

Chocolate Cake: 

1 box devil’s food cake mix

3 eggs

½ cup melted butter, cooled

½ cup sour cream

1 cup buttermilk or milk

2 teaspoons vanilla extract

1 ½ cups mini chocolate chips

Graham Cracker Frosting:

1 cup butter, softened

2 teaspoons vanilla extract

½ teaspoon cinnamon

1–3 tablespoons milk, as needed

½ cup graham crackers, finely crushed

3–5 cups powdered sugar

Decoration

Large marshmallows for decoration

Melted chocolate for decoration

1.   Preheat oven to 350 degrees and line pans with cupcake liners.

2.   Sift cake mix into a small bowl; set aside.

3.   In a large bowl, combine eggs, melted butter, sour cream, buttermilk, and vanilla extract until smooth.

4.   Stir in cake mix and chocolate chips.

5.   Fill cupcake liners ¾ full and bake for 17–22 minutes or until a knife inserted in the center comes out clean.

6.   Graham Cracker Frosting: Beat butter for 2 minutes. Add vanilla extract, cinnamon, 1 T. milk, and graham cracker crumbs (Note: I crush and then put my graham cracker crumbs through a strainer to make sure they are crushed enough and none is too large. It helps to give the frosting a smooth texture.) Add powdered sugar until the frosting reaches the desired consistency; add more milk if needed.

7.   Line a cookie sheet with tin foil and place large marshmallows on the foil. Broil in the oven but watch them carefully! They should be slightly brown, which takes only 2–3 minutes; watch them like a hawk or they will burn. Let cool before using.

8.   Pipe frosting onto cooled cupcakes. Top with melted chocolate and toasted marshmallows.

SNICKERDOODLE CUPCAKES / SNICKERDOODLE COOKIES

I am not a huge fan of cupcakes, but Sarah Sperry had brought these to the Daddy Daughter activity.  Sue Oakley took some home to her daughter and she was saying her daughter texted her at 2 am and asked who make those cupcakes because they were the best.  I knew I had to try them.  They are really, really good. I loved the frosting with or without the cinnamon.

UPDATE: We used the leftover frosting to put on some french toast.  Super, super good!

http://sallysbakingaddiction.com/2013/10/01/snickerdoodle-cupcakes-cinnamon-swirl-frosting/

Snickerdoodle Cupcakes with Cinnamon Swirl Frosting

Light and fluffy vanilla cupcakes with a cinnamon-sugar swirl, topped with cinnamon & vanilla frostings.

yield: 12 CUPCAKES

prep time: 25 MINUTES

total time: 45 MINUTES, PLUS COOLING

Ingredients:

CUPCAKES

• 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure) - I used kitchen scale
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 cups (300g) granulated sugar, divided
• 1/2 cup (1 stick or 115g) unsalted butter, melted
• 1 large egg
• 1/4 cup (60g) yogurt*
• 3/4 cup (180ml) milk*
• 1 Tablespoon vanilla extract
• 2 teaspoons ground cinnamon

CINNAMON-SWIRL FROSTING

• 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
• 3-4 cups (360-480g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or half-and-half*
  
• 2 teaspoons vanilla extract
• salt, to taste
• 1 Tablespoon ground cinnamon
• 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)

Directions:

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar - mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners' sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners' sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tip. If you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow's milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

Soft & Thick Snickerdoodles

Cookies have a strong cinnamon taste, as cinnamon is generously used in the dough and the topping. The cookies are very puffy. You may slightly press down on them before baking or after baking to induce spreading.

Yield: 2 dozen

Ingredients:

COOKIES

• 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
• 1 and 1/3 cup (267g) granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 2 teaspoons cream of tartar*
• 1 teaspoon baking soda
• 2 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt

TOPPING

• 1/4 cup (50g) granulated sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
2. Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.
3. Make the cookies: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.
4. In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick and you may have to stir the rest by hand.
5. Take 1.5 - 2 Tablespoons of dough and roll into a ball. Roll the dough balls into the reserved cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
6. Freezing instructions: Cookies freeze well, up to 3 months. Or you can freeze the cookie dough balls. Roll the dough into balls and then freeze for up to 2 months. You can freeze with cinnamon sugar coating or without, your call. You can bake the frozen cookie dough balls in their frozen state for 1-2 minutes longer than what the recipe states.

*Cream of tartar is required for this recipe. Please see the text of the post for more information. 

RED VELVET CUPCAKES WITH FROSTING

RED VELVET CUPCAKES

I tried to use this recipe as a Barbie cake for Abagail's 2nd birthday. It did not work. It feel apart and the sides burned. But the inside tasted really good and the frosting is divine. So I would like to try them as cupcakes. Paula Deen suggest topping them with a strawberry or raspberry and chopped pecans.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3-4 TBSP cocoa powder
• 1 cup vegetable oil
• 1 1/2 cups buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

BUTTER CREME FROSTING

Used this for Abagail's 2nd year birthday cake. It was a 2 tier 9" cake. Makes a lot. Had quite a bit left over.

Update: This frosting is so so good dipped in strawberries and pecans.  Yum!

1 cup butter, softened

1# cream cheese, softened

1 tsp vanilla

4 cups powdered sugar

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

EDIBLE HANDS ON FOR KIDS

Also see post for things to do with kids.

FINGER PAINT
Pour 2 cups cold water into large bowl. While stirring, slowly add 2 cups white flour. When mixed, divide into smaller bowls and add a drop of food coloring to each.
Have not tried.

SILLY PUTTY

This was from a TT newsletter - haven't tried yet. It says it will bounce and pick up pictures from the paper just like the name-brand stuff.

*Add: 1/2 cup water to 1/2 cup Elmer's glue (Not school glue!)

*Mix and add 3 drops of food coloring (optional)

*Make Borax solution: Take 2T borax and add to 1 cup of water and stir.

*Add 1/2 cup of Borax solution to water and glue mixture

*Stir and store in a plastic bag

Mix well. Add food coloring if you wish. Let it dry about an hour. When ready, it will be smooth and rubber-like. Store in an airtight container.

JELLO JIGGLERS
4 pkgs Gelatin
3 small pkgs jello (any flavor)
4 cups hot water

Mix all together. Put in a 9x13 (cookie sheet does not work) that has been sprayed with Pam. Put in fridge until firm. With a knife trace around pan and flip out on table. Cut with cookie cutters.

CREAMY JELLO JIGGLERS

2 pkgs (6 oz) cherry gelatin

2 cups boiling water

1 cup cold milk

1 pkg instant vanilla pudding mix

In a bowl, dissolve gelatin in the boiling water, then let sit until cooled. In another bowl, whisk the milk and pudding mix until smooth. Pour the mixture into the gelatin and whisk until well blended. Pour into a 9x13 dish lightly coated with nonstick cooking spray. Put in the fridge until set.

CUPCAKES

These are fun to make.

Make cupcakes and frost with white frosting. Get 4-5 colors of gel icing in a tube. Squirt a series of different colored gel icing on each cupcake. To create a die-dye effect, draw a toothpick through the gel, moving from the center outward like a spiderweb.

ICE CUBES

We thought this looked cool, but the worms tasted kinda weird after a couple of days.

Get some gummy worms. Put them in an ice tray and fill with water. Freeze. Put in a drink and as the ice melts the kids can eat the worms.

CINNAMON ORNAMENTS

2 oz. cinnamon

4-6 oz. applesauce

cookie cutters

toothpick

ribbon

MIx cinnamon and applesauce. Roll out dough until 1/4" thick. Cut shapes with cookie cutters and place on cookie sheet. Use a toothpick to make a hole at the top of each shape. Bake at 200 for 20 minutes. After shapes cool, thread ribbon through. Makes 10-15 ornaments.

Need to add recipe for edible playdough (peanut butter/honey). Mom book.