Died & Gone to Heaven Cupcakes

If you want to feel like you’ve died and gone to heaven…this combination of flavours will get you there!!!

When I had my baking business I wanted to create a new cupcake.  I had all these separate recipes for the cupcake and for the frosting but wanted to make it real special.  So I came up with this chocolate cupcake with a caramel center and a coffee/Kahlua/buttercream.  The flavours complement each like no other!

Every time I make these they literally fly off the platter once I tell them what’s in them.

So here goes!

 

Died & Gone to Heaven Cupcakes

Chocolate Cupcake:  this will make 28 cupcakes
  1. 2 cups of flour ( I used cake flour for a light cupcake) AP flour is ok.
  2. 3/4 cup of unsweetened cocoa powder, sifted
  3. 1-1/2 tsp baking soda
  4. 1/4 tsp baking powder
  5. 3 eggs
  6. 1-1/2 cups of sugar
  7. 1 tsp vanilla
  8. 1 cup real mayonnaise
  9. 1-1/4 cups water

Instructions:

  • in a bowl combine flour, baking powder, baking soda
  • in a large mixer bowl, on high speed, beat eggs, sugar and vanilla till thickened
  • add mayonnaise and mix on low
  • beat in flour and water alternately…3 additions of flour/2 water until well blended
  • scoop ( I used a #20) into your prepared pans…3/4 full
  • bake for 19 minutes @ 350 degrees
  • cool on rack
  • once cooled, scoop out a hole in the centre..but don’t go right to the bottom…you don’t want the caramel to ooze out the bottom
  • with a piping bag fill the “hole” with caramel (dulce de leches)

Coffee/Kahlua/ Buttercream

  • 2 cups of butter
  • 6 cups of icing sugar, sifted
  • pinch of salt
  • 2 tsp vanilla
  • 2 TBSP instant coffee granules ( I used instant espresso powder)
  • 2 tsp hot coffee
  • 2 tsp Kahlua or other coffee flavoured liqueur
  • 2-4 TBSP milk

In a glass measuring cup add your instant coffee, hot coffee and Kahlua and mix till dissolved.  In a large mixer bowl, beat your butter till smooth.  Add vanilla and beat well.  Begin adding your sifted icing sugar and beat well after each addition.  Add your coffee mixture and blend well.  I added about 3-4 TBSP of milk ) I like a soft buttercream) Put in piping bag with your favourite tip and frost the cupcakes.  They freeze really well.

Enjoy!

 

 

 

Outrageous Brownie

Happy St-Patrick’s Day!!!

Today is my birthday…..I officially am a senior today!  Yes 65! On the bright side I will receive my first “old age cheque” LOL! But enough with that!!!

I had to post my favourite of all time….something chocolate!!! This is the most decadent chocolate brownie I have ever had…and I’ve had a few in 65 years!

This recipe belongs to “The Barefoot Contessa”…I came across it quite a few years ago and have never found a better one!!!

It’s a large batch brownie….you will probably get 4 dz. cupcakes or 2 doz cupcakes and a 9×13 shallow pan.

Of course as you see in the photos above I frost mine with my favourite chocolate frosting to kind of bring it over the top!!!

 

 

Outrageous Brownie:

  1. 1 lb. of butter
  2. 1 lb + 12 ounces of semi sweet chocolate (divided)
  3. 6 ounces of unsweetened chocolate
  4. 7 large eggs
  5. 3 Tbsp instant coffee (you can use instant espresso powder)
  6. 2 Tbsp pure vanilla extract
  7. 2 1/4 cups of sugar
  8. 1 1/4 cup of flour (divided)
  9. 1 Tbsp baking powder
  10. 1 tsp salt
  11. 3 cups of chopped walnuts (optional)

Directions:

  • Preheat oven t0 350
  • Line your cupcake tins or butter & spray a large cookie sheet
  • Melt the butter, 1 lb of chocolate chips &  the unsweetened chocolate ( I do it in a glass bowl over a bit of hot water) Don’t let the chocolate boil!!!
  • Allow to cool slightly.
  • In a large bowl, stir (do not beat) together eggs, coffee granules, vanilla and sugar
  • Stir in the warm chocolate mixture into the egg mixture stirring while you do so the eggs don’t cook.
  • In a medium bowl, sift together 1 cup of flour, the baking powder and salt
  • Add to cooled chocolate mixture
  • Toss chopped walnuts in the 1/4 cup of flour
  • Add to brownie mixture
  • Pour into desired pan (if using a sheet pan, pour all the batter MINUS enough to make 4 cupcakes…otherwise it will spill over.
  • Bake for about 20 minutes
  • Do Not OverBake!!!  A brownie should feel soft to the touch but set.  Overcooking will result in a dry brownie

Note: Frost with your favourite chocolate buttercream….I sometimes use a bit of milk and coffee in my buttercream!!!

Note:  I will post my chocolate buttercream later as I’m off to an appointment!!!

 

Lemon Cupcakes

What can I say about these lemon cupcakes…they are the lightest, yummiest cupcakes…you won’t be able to have just one….My granddaughter Tamara loves these so much she asked me to make her six dozens for her grade 8 graduation. She called me afterwards and said “grandma there is not one cupcake left”…she was laughing at how her friends had just gobbled them up. I got the recipe from a cupcake magazine I bought a few years ago and have kept it as a “favourite”

Whenever I make this they literally get inhaled…yup they are that good!! So make lots…they freeze very well.

 

 

Lemon Cupcakes:

  • 3/4 cup butter
  • 3 eggs
  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup milk
  • 1/4 cup limoncello (Italian lemon liqueur) or milk ( I prefer the limoncello)
  • 1 1/2 cup sugar
  • 1 Tbsp finely shredded lemon peel
  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, line twenty 2 1/2 inch muffin cups with paper cups.  In a medium bowl stir together flour, baking powder, baking soda and salt.
  2. In a 2 cup glass measuring cup combine the 2/3 cup of milk with the limoncello; set aside.
  3. Preheat oven to 350 F.  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 ow speed after each addition just until combined (don’t overbeat).
  4. Scoop batter into prepared tins (DON’T OVERFILL) they will overflow if you do. Only fill half way..trust me on this!
  5. Bake for about 18 minutes or until tops spring back when lightly touched.  Cool on wire racks.

Pucker Up Lemon Frosting:

  • Frosts 12 cupcakes
  • 1 cup butter, softened
  • 3 3/4 cups confectioner’s sugar
  • 1 lemon, juice and zest of
  • 1 tsp vanilla
  • 1/8 tsp salt
  • couple of drops of lemon yellow food colouring…to brighten the frosting..Optional

  1. Combine butter, sugar and salt and beat till well combined
  2. Add lemon juice, zest and vanilla and continue to beat for another 3 minutes until creamy.

Enjoy!!!