Recipes for Your Sweet Tooth

Cupcake recipes:

Churro Cupcake Recipe, recipe provided below (adapted from Lady Behind the Curtain)

Ingredients

  • For Cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups cake flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 tablespoon ground cinnamon
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 3/4 cups sugar
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract
    • 1 1/4 cups milk
  • For Cinnamon Sugar Crunchy Topping:
    • 4 tablespoons butter, melted
    • 1/4 cup granulated sugar
    • 1 teaspoon ground cinnamom
  • For Cinnamon Cream Cheese Frosting:
    • 1/2 cup (1 stick) butter, softened
    • 1 (8 ounce) cream cheese, softened
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 5 cups confectioners' sugar
    • 1 tablespoon milk (if desired)

Instructions

  • For Cupcakes:
    • Preheat oven to 350 degrees.
    • Line standard muffin tins with paper liners.
    • Whisk together both flours, baking powder, salt and cinnamon.
    • With an electric mixer on medium-high speed, cream butter and sugar until fluffy.
    • Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
    • Beat in vanilla.
    • Reduce speed to low.
    • Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
    • Fill each cupcake liner three-quarters full.
    • Bake 20 minutes
    • Transfer tins to wire racks to cool completely before removing cupcakes. 
    • Top with cinnamon sugar crunchy topping and cinnamon cream cheese frosting.
    • Refrigerate until ready to serve. Set out 20 minutes before serving
  • For Cinnamon Sugar Crunchy Topping:
    • In a small bowl melt butter.
    • In another small bowl combine the sugar and cinnamon.
    • When cupcakes are completely cooled brush melted butter on the tops and dip into the cinnamon sugar mixture.
  • For Cinnamon Cream Cheese Frosting:
    • In a medium bowl, beat butter and cream cheese until light.
    • Mix in vanilla and cinnamon; add confectioners' sugar 1 cup at a time until all is incorporated.
    • If the frosting gets too thick, add milk a few drops at a time until it reaches desired consistency.

Thin Mint Cupcakes: recipe provided below (adapted from Your Cup of Cake

Ingredients

  • Chocolate Cake:
    • 1 box devil's food cake mix
    • 3 eggs
    • 1/2 C. butter, melted and slightly cooled (or oil)
    • 1 C. buttermilk or milk
    • 1/2 C. sour cream or plain yogurt
    • 2 tsp. vanilla extract
  • Thin Mint Frosting:
    • 1 C. butter, softened (NEVER melted)
    • 1/3 C. unsweetened cocoa powder
    • 2 tsp. vanilla extract
    • 1 tsp. peppermint extract
    • 1/4 C. milk or sour cream
    • 10 Thin Mint cookies finely crushed*
    • 2 1/2- 3 1/2 C. powdered sugar
    • Extra Thin Mints for decoration

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Sift cake mix into a small bowl and set aside.
  • In a large bowl, combine eggs, butter, milk sour cream and vanilla extract until smooth.
  • Stir in cake mix.
  • Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  • Let cool.
  • Thin Mint Frosting: Beat butter for 2 minutes. Add cocoa powder, vanilla extract, peppermint extract and milk and beat again. Add crushed cookies (see NOTE above) and slowly add in powdered sugar until you reach your desired consistency.
  • Pipe onto cooled cupcakes and top with sprinkles and extra cookies!

Peanut Butter S’mores Cupcakes: recipe provided below (adapted from Your Cup of Cake)

Ingredients

  • Chocolate Cake
    • 1 box Devil's Food Cake Mix (I prefer Pillsbury)
    • 3 eggs
    • 1/2 C. oil
    • 3/4 C. sour cream or plain yogurt
    • 1/2 C. buttermilk
    • 2 tsp. vanilla extract
  • Chocolate Peanut Butter Ganache:
    • 1/2 C. peanut butter, creamy
    • 1 C. chocolate chips
  • Peanut Butter Graham Cracker Frosting:
    • 1 C. butter
    • 2/3 C. peanut butter, creamy
    • 1/3 C. crushed graham crackers
    • 2 tsp. vanilla extract
    • 3-4 Tbsp. milk, more if needed
    • 3-4 C. powdered sugar, more if needed
    • Melted Chocolate, graham cracker pieces and 24 large marshmallows

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Sift cake mix into a large bowl and add eggs, oil, sour cream, buttermilk and vanilla extract and stir until smooth.
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  • Let cool.
  • Chocolate Peanut Butter Ganache: Place peanut butter and chocolate chips in a microwave proof bowl and heat until melted. Stir until smooth. (I usually heat for 1 minute and then 30 second increments and stir between each time.)
  • Peanut Butter Graham Cracker Frosting: Beat butter and peanut butter until smooth. Add crushed graham crackers (I crush my crackers down and then sift them so that I only use the finest crumbs so that I don't get any clogs when I try to pipe the frosting. I's use the larger pieces to top the cupcakes at the end). Add vanilla extract and 1 Tbsp. of milk and beat. Slowly add in 2 C. of powdered sugar and 2 Tbsp. more of milk. Continue to add more powdered sugar and milk until you reach your desired consistency. If it becomes thick like cookie dough, add in more milk!
  • To assemble: Dip the tops of your cooled cupcakes into your ganache and let set. Then pipe on your frosting and top with melted chocolate, graham cracker pieces and toasted marshmallows. I toasted my marshmallows in the oven on a cookie sheet on BROIL. Watch the oven carefully because marshmallows can quickly burn.

Cookies & Cream Cupcakes: recipe provided below (adapted from Your Cup of Cake )

Ingredients

  • Vanilla Cake:
    • 24 Oreos
    • 1 box white cake mix
    • 2 egg whites
    • 2 eggs
    • 1/3 cup oil
    • 3/4 cup buttermilk
    • 3/4 cup sour cream
    • 1 tablespoon vanilla extract
    • 3/4 cup chopped Oreos (I used Mini s)
  • Cookies & Cream Frosting:
    • 1/2 cup butter, softened
    • 8 oz cream cheese, softened
    • 2 teaspoons vanilla extract
    • 4-5 cups powdered sugar
    • 1/2 cup finely crushed Oreos

Directions

  • Preheat oven to 350 degrees and line pans with cupcake liners.
  • Take your 24 Oreos, split them in half, and place the cream side in your cupcakeliners...cream side up. Save the plain cookie half for the frosting.
  • Sift your cake mix into a small bowl and set aside.
  • In a large bowl, gently whisk egg whites, eggs, oil, buttermilk, sour cream and vanilla extract together.
  • Add cake mix and stir until combined.
  • Fold in your 3/4 cup of chopped Oreos. (I used minis and just cut each in half, use the cream filling and everything.)
  • Fill cupcake liners 3/4 full and bake for 15-20 minutes or until and inserted knife comes out clean.
  • Cookies & Cream Frosting: Beat butter and cream cheese for 3 minutes. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Gently stir in your crushed Oreos. (I crush my cookies and then put them through a sifter, and only use what goes through. I don;t like chunks of cookie in my frosting.)
  • Pipe your frosting onto your cooled cupcakes and top with Oreos, I used mini Oreos this time.

Cookie Recipes:

Red Velvet Chocolate Chip Cookies: recipe provided below (adapted from Sally's Baking Addiction

Ingredients:

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to over measure)
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1.5 Tablespoons red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
  • 1 cup (180g) semi-sweet chocolate chips (plus a few extra for after baking)

Directions:

  • Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. On low speed, beat in the chocolate chips. The dough will be sticky.
  • Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour (and up to 4-5 days-- make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking if chilling for more than 1 day.). Chilling is mandatory.
  • Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10-11 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies to slightly flatten and form crinkles. Stick a few chocolate chips into the tops of the warm cookies (as explained in the post) - that's optional and only for looks.
  • Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 7 days. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

Peanut Butter Kiss Cookies: recipe provided below (adapted from Eating on a Dime

Ingredients

  • ½ cup Peanut Butter
  • ½ cup Butter
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • 1 tsp Vanilla
  • 1 Egg
  • 1⅓ cup Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 24 Hershey Kisses (unwrapped)

Instructions

  1. Preheat oven to 350.
  2. Cream together peanut butter, butter, sugar and brown sugar until smooth.
  3. Add egg and vanilla and beat together.
  4. Whisk together flour, baking soda and salt in a separate bowl.
  5. Slowly add dry ingredients to the creamed mixture, beating until incorporated.
  6. Roll into 24 1" balls and place on cookie sheet several inches apart.
  7. Gently make an indentation in the center of each cookie.
  8. Bake 12-14 minutes.
  9. Place a Hershey Kiss in the center of each cookie.

Enjoy your desserts!