Picket Fence Flower Cupcakes

These lovely spring-time cupcakes are easy to make, and are so yummy! They would be great for, Easter, Mother's Day or just because it's spring :)

The idea is to make them look like they came straight from the garden. I used a chocolate base to make it look like soil, but if you can find brown cupcake papers, you could use any flavor of cake you'd like.

The picket fence wrappers are what really completes the look of the cupcakes. So cute!

Picket Fence Flower Cupcakes

Makes 24

24 baked and cooled chocolate cupcakes

1 batch buttercream frosting, dyed green

Pink and yellow royal icing Apple Blossom flowers (how-to can be found HERE)

24 picket fence cupcake wrappers (I found them locally at Michael's)

Pastry bag fitted with #233 grass tip (or, I used #18 star tip)

Fill pastry bag with buttercream, and randomly squirt "grass" on top of cupcake until surface is covered. Arrange four apple blossoms onto the top of each cupcake. Attach picket fence wrappers around sides. Serve and enjoy!

Samoas Cupcakes

I know, right? Samoas cupcakes?!? Who has heard of such a thing? Better yet, who came up with such a thing? Someone I need to thank...because these are awesome!

A few simple touches really take these cupcakes to the next level. Try them soon, they are delicious!

Samoas Cupcakes

Adapted from this recipe

Makes 24

For the Cupcakes:

2 cups all-purpose flour (or 10 oz Soft White wheat flour)

3/4 cup natural cocoa powder

12 tablespoons (1 1/2 sticks) butter, room temperature

1 3/4 cups sugar (or honey sucanat)

1/2 teaspoon salt

1 1/2 teaspoon baking soda

2 teaspoons vanilla extract

1 teaspoon coconut extract

4 large eggs, room temperature

1 1/2 cups milk

For the Caramel Frosting:

1 cup (2 sticks) butter

1/2 teaspoon salt

2 cups packed brown sugar (or honey sucanat)

1/2 cup milk

2 teaspoons vanilla extract

4 cups powdered sugar

1 cup sweetened shredded coconut, toasted

1/4 cup milk chocolate chips

For the cupcakes:

Preheat oven to 350°. Line muffin tin with papers.

Whisk together flour and cocoa powder in a medium bowl. Set aside.

Using a stand mixer, cream butter, sugar, salt, baking soda, and extracts until light and fluffy (at least 3-4 minutes). Add eggs, one at a time, beating after each addition. Scrape down bowl as needed.

Turn mixer to low and add dry ingredients in three batches, alternately with the milk, until just combined.

Fill cupcake papers 1/2 full, dividing batter evenly. Bake for 20-22 minutes, rotate the pans halfway through. A toothpick inserted in the center should come out clean. Allow cupcakes to cool completely on a wire rack.

To to toast the coconut: Spread on a rimmed cookie sheet. Bake at 350° for 10 minutes, stirring often, until evenly browned.

To make the frosting: In a heavy-bottomed saucepan over medium heat, melt the butter. Add salt and brown sugar. Cook until mixture begins to boil, stirring constantly. Cook for 2 minutes, until sugar is dissolved. Stir in milk and return to boiling, stirring constantly. Remove from heat, and stir in the vanilla. Cool for 30-40 minutes, or until lukewarm, stirring occasionally.

Once the mixture is lukewarm, transfer to the bowl of a stand mixer fitted with paddle attachment. Add powdered sugar, and mix on low until combined. Turn up the speed to medium-high and beat for 3-4 minutes, until light and fluffy. Adjust the consistency of the frosting by adding a little more milk or powdered sugar, if needed.

Pipe frosting onto cooled cupcakes in a spiral design. (Start on the outer edge and work toward the center). Melt chocolate chips in microwave (for about 30 seconds) or on the stovetop, until drizzling consistency. Drizzle over cupcakes freehand, or place in a zip-top (or pastry) bag for more control, and drizzle over the tops. Garnish cupcakes with toasted coconut. Enjoy!

Chocolate Cupcakes with Rich Chocolate Frosting

How is it, I ask you, that a recipe this easy would be THIS GOOD? These cupcakes are a breeze to throw together, yet they are moist and delicious. And the frosting... don't even get me started on the frosting...pure chocolaty yumminess!

The original recipe for the cupcakes makes 3 dozen, so I've scaled it back to make just 2 dozen. However, I sometimes make this recipe into a chocolate layer cake, and when I do that I usually just make the larger-sized batch. Either way though, this recipe is a keeper!

Chocolate Cupcakes with Rich Chocolate Frosting
Cupcake recipe adapted from Zoe Bakes
Frosting recipe adapted from Food.com
Makes 24 cupcakes

For the cupcakes:

2 cups sugar (or honey sucanat)
2 cups all purpose flour (or 10 oz Soft White wheat flour)
3/4 cup cocoa powder
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil
2 teaspoons vanilla extract
1 cup hot coffee

Preheat your oven to 350º. Line tins with cupcake papers.

In a large bowl combine dry ingredients. Whisk until thoroughly mixed. Set aside.

In a separate bowl whisk together the eggs, milk, oil, and vanilla until well mixed. Add wet ingredients to dry ingredients. Whisk until batter is smooth. Slowly pour in hot coffee. Whisk until fully blended and smooth, about 2 minutes. (The batter will be runny).

Evenly distribute batter between the 24 muffin cups, (filling them 2/3 - 3/4 of the way full). Bake until toothpick comes out clean, about 18-20 minutes. Allow to fully cool before frosting them.

For the frosting:

1/2 cup (1 stick) butter, softened
2 2/3 cups confectioner's sugar, sifted
1/3 cup half and half (or milk)
1 1/2 teaspoons vanilla extract
3/4 cup unsweetened cocoa powder, sifted

In the bowl of an electric mixer cream the butter. Sift in confectioner's sugar and cocoa powder. Add vanilla and half and half. Beat until frosting is smooth and creamy. (If you find the frosting is a little thick, add a small amount of additional half and half). Spread a generous amount onto each cupcake. Enjoy!