Pumpkin White Chocolate Chip Mini Cupcakes

Fine, I will admit it...I'm slightly obsessed with cupcakes.  I can't help myself, they are the perfect little size, quick to bake, so much fun to decorate and they are just cute!  So I find them to be my go-to dessert.  There are so many flavor options and I love how cupcakes make everyone smile!

I also don't make desserts at home (normally) out of fear that I might eat more than just one or two ;) so when I sign up to bring something to a bible study or party I almost always choose dessert!  This week I had a luncheon at bible study, so keeping with the Fall/Thanksgiving theme....pumpkin cupcakes!!  And, just to make them even more cute, I made minis!!

Ingredients:
1 2/3 cup all purpose flour
1 1/2 cup sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg (freshly ground if possible)
1/2 tsp cinnamon
1/2 cup mini white chocolate chips
1 1/2 tsp vanilla
1/3 cup butter, melted
1 cup pumpkin puree (I used canned, but fresh would also work)
1/3 cup water
2 eggs

For the frosting:
1 8oz package cream cheese, room temp
1 stick butter, room temp
2 tsp vanilla
4 cups powdered sugar

Start by mixing flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon and white chocolate chips.  In a separate bowl combine wet ingredients: vanilla, melted butter, pumpkin, water and eggs.  Slowly add the wet ingredients into the dry and mix until combined (don't over mix!)  The batter is thick.  Now drop into lined cupcake pans.  I made mini cupcakes, so about a teaspoon of batter per cup was perfect.  Bake at 350 degrees for about 14 minutes for mini cupcakes (if you make regular size cupcakes probably about 22 minutes).  Check them by inserting toothpick, it should come out clean.  Allow cupcakes to cool completely before frosting.  If you make them the night before and aren't frosting until the morning it is important to cover them or they might dry out.  Just line them up on cookie sheet and cover with plastic wrap.

For the frosting.  Beat butter and cream cheese until combined and smooth.  Then add in vanilla.  Continue mixing adding in 1 cup of powdered sugar at a time until it is all mixed in.  You can add milk (or water) to thin out frosting if you desire. 

I decorated my cupcakes by putting my frosting in a pastry bag with a large star tip (Wilton 1M) and I pipped a large star on each cupcake.  It took me about 3 minutes to frost all 50 mini cupcakes!  Enjoy!

Chocolate Filled Peanut Butter Cupcakes

When it's time for the chef's birthday  I am always trying to out-do last year's cake.  I want to make something he loves and something that is so good he looks forward to it all day!  So, I took my hubby's love for Reese's Peanut Butter cups and turned it into some awesome cupcakes!!

Ingredients:
1 box chocolate cake mix, plus ingredients called for on box

For Filling:
1 stick butter, softened
1 cup smooth peanut butter
1/2 cup powdered sugar
1/4 cup graham cracker crumbs

For Frosting:
2/3 cup softened butter
3/4 cup peanut butter
1 tsp vanilla extract
4 cups powdered sugar
about 4 TBL milk

Start by making your filling.  Add all ingredients together and stir together well!  This will need to sit in the fridge for an hour or more so it can harden (mine was in the fridge overnight).  Then mix chocolate cake according to the box.  Line your cupcake tins and put in one tablespoon of the chocolate cake batter into each.  Now, get your hardened peanut butter filling from the fridge and shape into 24 little balls. They are pretty gooey, but below you can see what your going for.

Now place a peanut butter ball into each of the tins.



Next fill cupcake tins with remaining batter.  The peanut butter will be completely covered.  Put into a 350 degree oven and let them bake.  I normally put them in for about 4 minutes less than what the box says.  They need to be cooked but you want them to be moist and delicious so DON'T OVERCOOK THEM!!  Now, let them cool completely before adding the frosting!
For the frosting start by mixing the softened butter and the peanut butter until smooth.  Next add the vanilla extract and add in the powdered sugar one cup at a time and allowing for the sugar to be fully combined before adding the next cup.  The frosting will be pretty thick...this is where the milk comes in!  Add milk a teaspoon at a time, mixing well in between, until you reach the desired consistency.  I like the look of piped on frosting, or you can spread it on, whatever you prefer!  Now, enjoy!!  If you aren't going to eat them for a while I would put them in the fridge, but allow them to sit on the counter for 30 minutes or so before eating so the frosting and filling can soften up!

This is the finished product!

Here is what the inside looks like!!

Champagne & Strawberries

This time of year us chef's wives are lonely. People like to eat out at Christmas time and so my hubby gets the pleasure of feeding you all. He loves his job and I am so thankful for that, so I try to keep busy and look forward to January when most of you all will take a little break from eating out, and he will be home with the family more!!

In light of New Year's Eve tomorrow I created a fun recipe for Champagne & Strawberry cupcakes. I got the idea from an episode of Oprah, featuring the DC Cupcakes' girls. I liked their idea, but tweaked it a little :)

Ingredients:
1 box Moist White Cake
1 stick butter (softened)
1 1/3 cups Champagne
2 eggs
2 tsp vanilla extract

For Frosting:
2 sticks butter at room temp
4 cups powdered sugar
1 tsp vanilla
1/4 cup finely chopped strawberries
2 tablespoons milk---or champagne ;)

DO NOT FOLLOW DIRECTIONS ON THE BOX!!
Mix butter until soft and creamy. Add eggs, one at a time until incorporated. Next add vanilla and champagne. Finally, add in cake mix. Stir just enough to moisten (Don't over mix)!!

Fill lined cupcake tins about 2/3 of the way. Will make 21-24 cupcakes.
Bake at 350 degrees for about 18 minutes. Take out of oven and let cool completely before frosting.

Cream butter in mixer, add vanilla. Slowly add powdered sugar 1 cup at a time scrapping sides as you go. Once its all incorporated add strawberries and mix some more! Frosting will probably appear dry, if so add milk VERY slowly to achieve desired thickness.

Pipe frosting onto cooled cupcakes and enjoy :)