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Chocolate Olive Oil & Blood Orange Cupcakes

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink […]

The post Chocolate Olive Oil & Blood Orange Cupcakes first appeared on Love and Olive Oil.

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

Backlit brightly colored Chocolate Olive Oil & Blood Orange Cupcakes with one cupcake in the foreground and more cupcakes on a wire rack in the background, with fresh blood oranges, candied oranges, and frosting.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

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Carrot Cake Cupcakes Recipe

Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed … Read more
The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.

Old-fashioned carrot cake cupcakes are made with pineapple, shredded coconut, and pureed ... Read more

The post Carrot Cake Cupcakes Recipe appeared first on Sugar and Charm.


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S’mores Cupcakes

S’mores cupcakes are a must-make before summer’s end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about s’mores in cupcake form! It’s been years now, friends. Between you and me, if you’ve been hanging out here, you are well aware of the fact that …

The post S’mores Cupcakes appeared first on My Baking Addiction.

S’mores cupcakes are a must-make before summer’s end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about s’mores in cupcake form!

Unwrapped s'mores cupcake set on a gray countertop. A cup of espresso and more cupcakes are visible in the background.

It’s been years now, friends. Between you and me, if you’ve been hanging out here, you are well aware of the fact that I have a slight obsession with all things s’mores. 

From giant s’mores cookies to s’mores dip, I just can’t get enough of all that melty chocolate goodness. Seriously, I’m obsessed.

And you know how much I also love a good cupcake! So obviously I had to combine the two to make these totally awesome s’mores cupcakes.

With the end of summer coming up, these are pretty much a must. Kiss summer goodbye and welcome the new school year with a batch of these cupcakes!

Close up of s'mores cupcakes topped with marshmallow frosting and a chocolate square on a white platter.

WHAT ARE S’MORES CUPCAKES?

The first time I ever made s’mores cupcakes, I was headed to a girls’ night with our old neighbors and was totally anxious about it. So I decided that I would just dazzle with s’mores cupcakes.

Turns out, I didn’t need to worry at all – and they totally loved the cupcakes, too.

When I first made these, I used s’mores oreos as the base of the cupcake. But those oreos are a lot harder to find now and they’ve changed them a bit, so I decided to tweak the recipe for a more straightforward “graham cracker” element to these cupcakes.

Halved s'mores cupcake laid on a white plate to show the graham cracker base, chocolate cake, and marshmallow frosting topping.

I ended up adapting my graham cracker crust recipe and putting it under a devil’s food doctored cake mix. That took care of the graham cracker and the chocolate part of the s’mores.

For the marshmallow, I topped the cupcakes off with silky marshmallow frosting, toasted it up with a kitchen torch, and added a square of chocolate for an added touch.

The final s’mores cupcakes are decadent and so delicious, but also totally easy to make.

S'mores cupcake ingredients arranged on a gray countertop.

HOW TO MAKE S’MORES CUPCAKES

These cupcakes combine some shortcut elements with some from-scratch elements for a cupcake that is totally doable no matter your baking experience.

The cupcakes themselves are especially easy to make, so they’re the perfect thing for kids to help with!

Making this recipe

The first thing you need to make is the graham cracker base. 

Mix graham cracker crumbs with the melted butter and sugar, then divide between 24 lined cupcake wells. Press the mixture down firmly – if you have a cocktail muddler, that works really well for this.

Graham cracker crust pressed into the bottom of cupcake pan wells for s'mores cupcakes.

Next, mix together the chocolate cupcake batter. Combine a devil’s food cake mix, chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla, and water in a large mixing bowl. Beat for 2 minutes with an electric mixer.

Divide the batter over the graham cracker base. You’ll use about 3 tablespoons of batter per well.

Bake the cupcakes for about 18-22 minutes. The cupcakes are done when the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 10 minutes before moving them to a wire rack to finish cooling.

Cake batter for s'mores cupcakes in a white mixing bowl.

Once the cupcakes have cooled, you can make a batch of my marshmallow frosting and pipe it onto the tops. 

Because the frosting does use the stove, this is one step that an adult will definitely need to help with if you have kiddos working on this recipe! 

To finish off the cupcakes, use a butane kitchen torch to toast the frosting – again, another step an adult will need to do if you have young helpers in the kitchen. 

Top each cupcake off with a square of milk chocolate and voila! You have adorable, delicious s’mores cupcakes just begging to be eaten.

Baked chocolate cupcakes for s'mores cupcakes cooling in the cupcake pan.

MAKE-AHEAD AND STORAGE TIPS

Because of the egg whites in the marshmallow frosting, you will want to store these s’mores cupcakes in the refrigerator for up to 2 days.

If you want to prep them ahead of time, you could make the chocolate cupcakes and store them unfrosted at room temperature for up to 3 days. You could also freeze them for up to 2 months – for more info, check out my post on how to freeze cake.

You can make the marshmallow frosting 1-2 days ahead of time and store it in the fridge in an airtight container.

When you’re ready to serve, just frost the cupcakes, toast the marshmallow frosting, and add the chocolate square! 

S'mores cupcakes topped with toasted marshmallow frosting lined up on a wire cooling rack.

FAQS

Can you substitute yogurt for the sour cream?

Absolutely. If you don’t have sour cream on hand or don’t like to bake with it, you can substitute plain yogurt for the sour cream in the cake batter.

Can you use homemade cake mix?

Of course! If you don’t like using store-bought cake mix, my friend Megan has a homemade devil’s food cake mix that you could use here instead. 

Unwrapped s'mores cupcake with a bite taken out of it. A platter of more cupcakes is visible in the background.

Is there a substitute for the homemade marshmallow frosting?

I really love pairing the shortcut chocolate cupcakes with the homemade marshmallow frosting. The frosting is a lot easier than you’d think and it totally fools everyone into thinking you made all of the cupcakes from scratch!

But if you are running short on time or energy, you could top the cupcakes with some store-bought marshmallow creme. Simply spread it onto the cupcakes and toast it with a kitchen torch for that campfire flair.

Can I toast the marshmallow frosting using the broiler?

You MUST use a kitchen torch to toast the frosting. I know it’s tempting to pop the cupcakes under the broiler to toast them all at once, but the broiler will get too hot and will melt the frosting.

Avoid the mess and stick with the kitchen torch!

White platter filled with s'mores cupcakes, surrounded by graham crackers and toasted marshmallows.

Can you freeze s’mores cupcakes?

Since the marshmallow frosting doesn’t fully harden when frozen, I wouldn’t recommend freezing the frosted cupcakes. 

Freeze the cupcakes and the frosting separately, then thaw and decorate when you’re ready to serve.

Bite taken from an unwrapped s'mores cupcake.
Print

S’mores Cupcakes

S’mores cupcakes are a must-make before summer’s end. With a graham cracker base, an easy, tender chocolate cake, and perfect marshmallow frosting, they are everything you love about s’mores in cupcake form!
Course Cake
Keyword Chocolate, Cupcakes, marshmallows, s’mores, summer dessert, Summer Desserts, summer recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 1 hour
Total Time 1 hour 52 minutes
Servings 24 cupcakes
Calories 270kcal

Ingredients

For the graham cracker base:

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 1 tablespoon sugar

For the cupcakes:

  • 1 package devil’s food cake mix 15.25 ounces
  • 1 package instant chocolate pudding mix 3.4 ounces
  • ¾ cup sour cream
  • ¾ cup vegetable oil
  • 3 large eggs lightly beaten
  • 2 teaspoons pure vanilla extract
  • ½ cup warm water

For the topping:

Instructions

  • Preheat oven to 350°F. Line 2 cupcake pans (24 wells) with paper liners. Combine graham cracker crumbs, butter, and sugar. Divide between liners and press firmly.
  • In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
  • Using a large cookie scoop (3 tablespoons), distribute the batter between 24 cupcake wells; about 3 tablespoons of batter per well.
  • Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched.
  • Allow cupcakes to cool inside cupcake pans for about 10 minutes.
  • Remove cupcakes from cupcake pans and allow to fully cool on a wire rack. Once cupcakes are cool, prepare the marshmallow frosting.
  • Pipe or spread frosting onto cooled cupcakes.
  • If desired, use a kitchen torch to lightly brown the marshmallow frosting and top with a milk chocolate square.

Video

Notes

My favorite brand of cake mix for doctored cake mixes is Betty Crocker.

Nutrition

Serving: 1cupcake | Calories: 270kcal | Carbohydrates: 33g | Protein: 2g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 98mg | Fiber: 1g | Sugar: 140g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

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Marshmallow Frosting

Homemade marshmallow frosting is so much easier to make than you think! Similar to marshmallow fluff, this glossy, fluffy frosting can be made with just a few ingredients and is perfect for filling and topping so many cakes and cupcakes. Sometimes I have to remind myself that there’s a world outside of homemade buttercream frosting. …

The post Marshmallow Frosting appeared first on My Baking Addiction.

Homemade marshmallow frosting is so much easier to make than you think! Similar to marshmallow fluff, this glossy, fluffy frosting can be made with just a few ingredients and is perfect for filling and topping so many cakes and cupcakes.

Cupcake topped with marshmallow frosting with the piping bag just over the top of the cupcake.

Sometimes I have to remind myself that there’s a world outside of homemade buttercream frosting. I mean, it’s so good that it tends to be my go-to frosting for nearly everything!

But every now and then I try to encourage myself to branch out and pair a cake or cupcake with something different. Sometimes it’s whipped cream frosting. Sometimes it’s strawberry frosting.

Today, it’s marshmallow frosting!

Maybe it’s because I’m fully in s’mores mode, thanks to my giant s’mores cookies, but this marshmallow frosting is totally making my day right now. It’s made completely from scratch with just a few simple ingredients and is so glossy and fluffy and perfect that it is a total dream.

Don’t be like me and get stuck in a frosting rut. You’ve got to give this one a try – one taste and you’ll understand why! 

Pound cake topped with swirls of marshmallow frosting and toasted to be golden on top.

WHAT IS MARSHMALLOW FROSTING?

There are two main types of marshmallow frosting that you can find online these days. One of them is similar to a buttercream frosting but has marshmallow fluff mixed in. 

The other is more like marshmallow fluff and is made over the stove with a few simple ingredients. The final flavor is just like that of a marshmallow, just without the solid texture.

It’s almost like if you make homemade marshmallows and the mixture stayed soft, instead of setting up. That’s what this marshmallow frosting is like.

In fact, if you wanted to use it like marshmallow fluff, you totally could. But I like to use it as a frosting and spread it onto my favorite cakes and cupcakes.

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Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes turn a summertime favorite into a portable dessert! Lightly sweet yellow cupcakes are filled with strawberries, topped with whipped cream frosting, and finished with more diced strawberries. They’re almost too pretty to eat! This summer has been pool time, pool time, and more pool time. We even turned our shed into a …

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Strawberry shortcake cupcakes turn a summertime favorite into a portable dessert! Lightly sweet yellow cupcakes are filled with strawberries, topped with whipped cream frosting, and finished with more diced strawberries. They’re almost too pretty to eat!

Strawberry shortcake cupcake topped with whipped cream frosting and diced strawberries set on a white plate.

This summer has been pool time, pool time, and more pool time. We even turned our shed into a snack shop for the summer. Elle serves her friends treats through the window and has a pink neon “open” sign.

Is there anything more summer than that?

I think one of the most perfect treats she could share with her friends would be these strawberry shortcake cupcakes. They take the quintessential summer dessert – strawberry shortcake – and make it portable and shareable in the form of cupcakes.

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Lemon Cupcakes with Lemon-Blueberry Frosting

Lemon cupcakes are filled with lemon curd and topped with a lemon-blueberry buttercream frosting for the spring and summer cupcake of your dreams. I don’t have anything against a good chocolate cupcake. After all, making my doctored cake mix cupcakes is one of my favorite tricks. But I’ll pick lemon over chocolate almost any day, …

The post Lemon Cupcakes with Lemon-Blueberry Frosting appeared first on My Baking Addiction.

Lemon cupcakes are filled with lemon curd and topped with a lemon-blueberry buttercream frosting for the spring and summer cupcake of your dreams.

Two lemon cupcakes topped with lemon-blueberry frosting on a white plate.

I don’t have anything against a good chocolate cupcake. After all, making my doctored cake mix cupcakes is one of my favorite tricks.

But I’ll pick lemon over chocolate almost any day, so having a go-to lemon cupcake recipe is pretty important to me.

These lemon cupcakes are packed with tons of bright, citrusy flavor and are so pretty. Consider them your new spring and summer go-to cupcake recipe!

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The post Lemon Cupcakes with Lemon-Blueberry Frosting appeared first on My Baking Addiction.

How To Fill Cupcakes

Looking to add some extra flavor to your cupcakes? Learn how to fill cupcakes with anything from jam to frosting to up your cupcake game! I spend way too much time in my kitchen, so I’ve tried a lot of cooking and baking tips and tricks out over the years. Some of them are great, …

The post How To Fill Cupcakes appeared first on My Baking Addiction.

Looking to add some extra flavor to your cupcakes? Learn how to fill cupcakes with anything from jam to frosting to up your cupcake game!

Cupcake filled with strawberry jam cut in half and set on a white plate.

I spend way too much time in my kitchen, so I’ve tried a lot of cooking and baking tips and tricks out over the years.

Some of them are great, like my buttermilk substitute or knowing how to soften brown sugar. Some of them aren’t as great and I never do them again.

I’ve filled a lot of cupcakes in my day, so I’ve tried out a lot of methods. And I can say that I’ve found my hands-down favorite method, so that’s what I’m sharing with you today.

Once you learn how to fill cupcakes, you’ll be unstoppable!

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Classic Vanilla Cupcakes

Don’t overlook the classics! These vanilla cupcakes are sweet and tender and full of vanilla flavor. Top them with your favorite frosting for the perfect treat. I know that everyone is all about flavored cakes and cupcakes: chocolate, lemon, strawberry, peanut butter…the list goes on. But don’t overlook vanilla!  If you don’t think vanilla cupcakes …

The post Classic Vanilla Cupcakes appeared first on My Baking Addiction.

Don’t overlook the classics! These vanilla cupcakes are sweet and tender and full of vanilla flavor. Top them with your favorite frosting for the perfect treat.

Vanilla cupcake unwrapped on a white plate.

I know that everyone is all about flavored cakes and cupcakes: chocolate, lemon, strawberry, peanut butter…the list goes on.

But don’t overlook vanilla! 

If you don’t think vanilla cupcakes are anything special, then you don’t know what you’re missing. If you use really good vanilla and know how to make a super tender cake, you are in for a real treat!

So don’t sleep on this vanilla cupcake recipe. I can promise it’ll make you ask for vanilla cupcakes all of the time.

(more…)

The post Classic Vanilla Cupcakes appeared first on My Baking Addiction.

Coconut Cupcakes

Light and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one incredibly flavorful treat. No one would ever guess these cupcakes started off with a cake mix! I love coconut. I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And …

The post Coconut Cupcakes appeared first on My Baking Addiction.

Light and fluffy coconut cupcakes are topped with a coconut-lime buttercream for one incredibly flavorful treat. No one would ever guess these cupcakes started off with a cake mix!

Close up of a coconut cupcake on a platter with other cupcakes.

I love coconut.

I know not everyone feels the same way. A lot of people are a big ol’ nope when it comes to coconut. And that’s ok!

But those of us that like it tend to be all-in on it, whether it’s in the form of coconut cream bars, coconut macaroons, or coconut cheesecake.

So if that’s you, I know you’ll love these coconut cupcakes, packed with coconut flavor from the tender cupcake to the coconut-lime buttercream frosting.

And the best part? They’re totally easy to make with a cake mix!

(more…)

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Easter Bunny Cupcakes

Whip up these Easter bunny cupcakes for an Easter celebration. Start with pre-made cupcakes and decorate with colored sugar, marshmallows and chocolate chips for candy eyes. These Easter cupcakes are a delicious dessert that takes minimal effort for de…

Whip up these Easter bunny cupcakes for an Easter celebration. Start with pre-made cupcakes and decorate with colored sugar, marshmallows and chocolate chips for candy eyes. These Easter cupcakes are a delicious dessert that takes minimal effort for decorating.  These cupcakes are often made with a vanilla or carrot cake base and are topped with...

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This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Easter Bunny Cupcakes.