Lovin' From the Oven

Mint Chocolate Cupcakes

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I know this is a food/baking blog, but I just can’t fathom the events going on in Japan. I need to take a time out from desserts and say this: My heart goes out to all the people and families affected by the earthquake and tsunami. I have been to Japan once before, and I have always been in awe of the kindness that I received while on my trip. Now, it is my chance to give back to them in their time of need. Japan needs our help now, more than ever. I hope we can all come together and pitch in by donating to the Red Cross. Every little bit counts!
These cupcakes were extremely moist– well, obviously, check out the ingredient list! A doctored up cake mix is always an “A” in my book. The frosting turned out a little runny for me and wouldn’t stabilize back together, but that could be because I over mixed the batter. There was also WAY too much frosting, so I’d cut the frosting recipe in half next time for the full amount of cupcakes. Recipe from Eat at Allie’s.
  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup warm water
  • 2 cups mini semisweet chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, eggs and water.
  3. Stir in the chocolate chips.
  4. Fill the lined muffin cups with 3/4 batter.
  5. Bake for 20 to 24 minutes, or until a wooden toothpick inserted comes out clean. Cool completely before frosting.

Filling:

  • 8 oz Cool Whip
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup sweetened condensed milk
  • 20 Keebler Grasshopper Mint Cookies, crushed
  • Green food coloring
Mix ingredients together until combined.

Ronald Reagan’s Centennial Celebration Cupcake

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Remember back when I was majorly stressing over work and the grand re-opening of the museum? Well, at least my work was nice enough to give us all cupcakes to celebrate the weekend. These were baked by the local Four Seasons hotel in honor of what would have been Ronald Reagan’s 100th birthday.
It was a plain chocolate cupcake with vanilla whipped frosting. Jelly Bellys (Reagan’s favorite) were sprinkled on the top of the cupcake and a white chocolate disc imprinted with the centennial logo finished it off. It sure looked pretty!
The packaging was just darling. You could tell that a lot of work went into each individual cupcake. But as for the cupcake itself? Dry, a bit bland, and unimpressive. C’mon now Four Seasons… if you charge that much for a night at the hotel, couldn’t you at least make a decent cupcake?! The frosting was good, though.
PS. Sorry this post is so delayed. I really should have posted it last week. Better late than never!
PPS. I’ve done a blog makeover! Thoughts?
PPPS. I was featured as day 13 of BlogHer’s 14 days of chocolate. Woooo! Chocolate overload.

Banana Cupcakes with Peanut Butter Frosting

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I was walking through the grocery store for baking ingredients the other day and walked right past the floral section. That got me thinking… Who was the first boy that gave me flowers? As I pondered it for the next 5 aisles, my mind drew a complete blank. I had no idea who it was! I still don’t know who it was!
Funny thing is, I remember every detail about the boy that gave me my first cookie. It just goes to show you: the way to a woman’s heart might be the same as a man’s— through her stomach!
Cookies, brownies, cupcakes… you name it, I’ll eat it all. These cupcakes were a tad bit dry and could’ve used some oil or another banana to give it some moisture, but besides that, peanut butter and banana go together like milk and cookies. It’s meant to be. The frosting is very thick and decadent… definitely not for the light-hearted. Mix it with a light cupcake, though, and you’ve got yourself a winner!
From Framed Cooks, who got it from Bon Appetit.

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 cups powdered sugar
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
  • Chopped lightly salted roasted peanuts (optional)
  1. Preheat to 350°F and line 12 standard muffin cups with paper liners.
  2. Mash bananas with fork until smooth. Mix in the sour cream and vanilla.
  3. In another bowl, beat sugar and butter until light and fluffy. Add egg and egg yolk and beat until well blended. Add the dry ingredients to the wet ingredients (flour, baking powder, baking soda, and salt) until incorporated.
  4. Divide batter among prepared muffin cups (generous 1/4 cup for each).
  5. Bake cupcakes until toothpick comes out clean, about 20 minutes. Transfer cupcakes to rack and cool completely.
  6. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Beat mixture until smooth. Spread frosting over top of cupcakes and enjoy!

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