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Lynsey Lou's

Enjoying Life One Bite at a Time!

Cupcakes

Devil’s Food Cupcakes with Salted Caramel Buttercream

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About a month ago I was asked to make birthday cupcakes for a sweet and precious little girl.  I didn’t hesitate to say yes!  The theme was cowgirl and beyond that I had free reign…even with the flavors.  See, her mom loves my sweets so much she doesn’t even bother to give me flavor ideas or recommendations, which normally I’m okay with but at the same time I want to make sure the guest of honor doesn’t have any special requests.  After drilling her mom about favorite flavors or special requests and coming up with nothing, my mind starting turning and I started scouring through recipes to find the perfect cake.

I sent emails and texts with different options and still no decisions had been made.  I had countless options and no easy way of narrowing them down.  So, what’s a girl to do in a predicament like this?  Well, I turned to my right hand and best helper in the kitchen, my 4 year old son.  I showed him pictures of the options, as well as told him the flavor options and within about 15 seconds the decision had been made!  Chocolate cupcakes, dipped in dark chocolate with salted caramel buttercream.

Isn’t it sad that a group of adults sit and struggle over which flavor to choose and within less than a minute a 4 year old can make the decision in the blink of an eye?  But, I’m not complaining, he’s never steered me wrong before and I knew he wasn’t about to.  This was, of course, one of the most important decisions that needed to be make…because it has to do with cake, and more importantly, birthday cake.

Now that we had the flavors we needed a design.  The birthday girl’s mom sent me some ideas of the design she wanted, so after looking over the different pictures I started drawing out a design that included all the elements of each picture she liked.  The end result was a super cute, cowgirl boot cupcake cake.

The cake.  Well, it was delicious too.  I used my favorite chocolate cake recipe, Devil’s Food, and then topped it with the most creamy and smooth caramel buttercream that has ever touched your lips.  But, there was a hidden layer that added so much to this cupcake.  Before being frosted, the cupcake was dunked in dark chocolate and then sprinkled with heath bits; this not only amped up that chocolate flavor but it also added a little texture that you normally don’t get in a cupcake.  The dark chocolate hardened once it cooled, so once your teeth made it through the buttercream you got a slight crunch before making it to the cupcake.  Folks, this is one of the most delicious and indulgent cupcakes I’ve ever made or sunk my teeth into.  It’s a deliciously moist chocolate cake that is bathed in dark chocolate and topped with some of the most silky caramel buttercream you’ve ever tasted.  So what are you waiting for?  Go make a batch of these puppies now, you won’t be sorry!

Devil’s Food Cupcakes with Salted Caramel Buttercream

Ingredients:


For the cupcakes-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the caramel-
1 cup sugar
6 Tbsp butter
1/2 Cup heavy cream

For the buttercream-
1 Cup (2 sticks) unsalted butter, room temperature
1/2 Cup powdered sugar
1 recipe (about 1 cup) caramel sauce-recipe above

For assembly-
1 Cup dark chocolate, roughly chopped
Heath bits
Kosher or Coarse sea salt

Directions:


For the cupcakes-
Preheat oven to 350.  Place cupcake liners in pan and set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer.

Fill each cupcake liner 3/4 full.  Place in the preheated oven and bake for 15-20 minutes.  Remove from oven and immediately transfer to a cooling rack.  Allow to cool completely before frosting.

For the caramel-
Measure the butter and cream and set aside.  Pour the sugar in a heavy bottomed saucepan and place over medium heat, watching it carefully.  Once the sugar begins to liquefy, the typically begins in the center, start whisking continuously.  The sugar will begin to clump as the process continues, continue whisking until all the sugar has become a liquid and is clump free and transparent.  Once this has happened, leave the pan over the heat but remove the whisk.  Swirl the sugar occasionally, but watch as the color changes.  Once it reaches a light amber shade, remove from heat, this will happen quickly once the sugar has become a liquid.

Add the butter and whisk vigorously, the mixture will bubble up violently, continue whisking until it’s settled.  Now, count slowly to 3, then slowly add the cream, whisking the entire time.  Once it’s incorporated, viola.  Carefully pour into a container and refrigerate until ready to use. 

For the buttercream-
Place the butter in a large bowl and beat on high until creamy.  Reduce speed, slowly add the powdered sugar and once it’s incorporated, increase the mixing speed and beat an additional 60 seconds.  Continuing to mix on high, slowly add the  COLD caramel sauce.  Continue to mix on high until fluffy and the caramel is incorporated. 

To assemble-
Place the dark chocolate in a microwave safe bowl and heat in 20 second intervals, stirring after each, until completely melted.

Turn the cupcakes upside down and dunk in the melted chocolate.  Turn right side up and sprinkle with heath bits.  Continue process with remaining cupcakes.  Once the chocolate has set, place frosting in a piping bag fitted with the tip of your choice ( I used a large star tip) and frost each cupcake and sprinkle with salt.  Continue the process with the remaining cupcakes.

Serve or store in an airtight container.

Recipe source: Devil’s Food Cupcakes- Williams-Sonoma via Lynsey Lou’s
                         Cupcake idea, caramel sauce and buttercream- Buttercream Couture

Butter Pecan Cupcakes

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If you are from the south then you are probably aware that today is opening day of modern gun season.  Hunters have been preparing and waiting for this day for weeks, and some even months.  This morning people woke up before the crack of dawn, dressed in their camo and hunter’s orange and made their way to their stands and waited patiently for the big one to cross their paths.  What does all this have to do with Butter Pecan Cupcakes you ask?  Well, I’ll tell you.

One of my co-worker’s boyfriends is an avid hunter and his birthday was today.  She wanted to surprise him with a birthday cake, but not just any cake, a cake that was personalized to one of his passions.  So she found it only fitting to give him a cake that was inspired by the season.  After we visited about it for a while we finally decided on a deer cake.  A cake that was reminiscent of a deer mount.  Perfect, right?

So once we decided on the type of cake we started talking flavors.  He’s not a chocolate fan, so anything involving chocolate was out.  I asked what some of his favorite desserts were and she threw out a few options and then said something about butter pecan ice cream.  When I heard that my mind zoned in on those flavors.  I threw out the option of a butter cake with a maple butter frosting, topped with chopped pecans and a caramel drizzle.  That was it; the design was final and now the flavor was.

I was so excited about this cake.  Not only because it would be another cupcake cake and I could let my creativity come out, but also for the flavors.  I had never made this combination of flavors so I couldn’t wait to see how it turned out!  I was beyond pleased with the final result. 

To really make the cake come alive I started by covering a cake board in melted chocolate to resemble the wood the deer rack is mounted on.  Once that dried I laid out the cupcakes and played with the positioning until I got it exactly how I wanted it.  Then I placed a 6 inch cake between the rack to resemble the green felt on the mount.  Once I got everything frosted and topped off with the finishing touches I couldn’t have been happier.  I had so much fun making this cake, and the birthday boy couldn’t have been more happy.  Not only did he love the flavor but he was so surprised with it being a specialty cake!

The flavors of this cake exceeded my expectations.  I started out with a basic butter cake, I kept it simple so it would compliment the flavors in the frosting rather than compete with them.  The frosting was a basic buttercream frosting with the addition of maple syrup, butter flavor and a splash of rum extract.  To really pull the flavors together a sprinkle of chopped pecans were spread over the top followed by a drizzle of caramel.  This cake really did take all the goodness and warmth of butter pecan ice cream and made a delicious cake. 

I had fun making this into a specialized birthday cake, but this would also be an amazing layer cake or cupcakes.  Perfect for dessert at your next party or your Thanksgiving meal.

Butter Pecan Cupcakes

Ingredients:
For the cupcakes-

1 Cup (2 sticks) unsalted butter, room temperature
1 1/2 Cups all-purpose flour, plus more for dusting the pan
1 1/2 Cups cake flour
1 Tbsp baking powder
1/2 Tsp salt
2 Cups sugar
4 Large eggs, room temperature
1 Tsp vanilla extract
1 1/2 Tsp butter extract
1 Cup whole milk

For the butter pecan frosting-
1 Cup (2 sticks) unsalted butter
2-2 1/2 Cups powdered sugar
2 Tsp milk
1 1/2 Tsp butter extract
1/4 Tsp rum extract
1 1/2 Tbsp maple syrup
Pinch of salt
1/2-2/3 Cup roughly chopped pecans
10 caramel candies

Directions:

For the cake-

Preheat oven to 350.  For cupcakes: Line a mini cupcake pan with liners and set aside.  For a layer cake: spray 3 (9 inch) pans with non-stick cooking spray, dust with flour and set aside.

Combine flour, baking powder and salt in a medium bowl and whisk to combine.  Set aside.

Place the butter in a large mixing bowl and beat on high for 1-2 minutes, until lighter in color.  Add the sugar and mix on low to combine, once incorporated increase the speed to high and beat for 3-4 minutes, until the mixture is light an fluffy.  Reduce speed and add eggs, one at a time, mixing well after each addition.  Add the vanilla and butter extract and mix to combine.  Reduce the mixing speed to low add the flour in three batches, alternating with milk in two batches. 

Once the flour and milk are incorporated thoroughly remove from mixer.  Fill the cupcake tins with batter, filling each tin 2/3 full.  Place in oven and bake for 8-10 minutes.  Remove from oven and transfer to cooling rack and allow to cool completely.  Repeat with remaining batter.  For cakes, fill each pan 2/3 full and smooth the tops.  Place in the oven and bake for 20-25 minutes, until toothpick inserted comes out clean.  Allow to cool in pans for 5 minutes, transfer to cooling rack and allow to cool completely.

For the frosting-
Place butter in a large mixing bowl and beat on medium-high for 1 minute.  Add the powdered sugar, gradually and mix to combine.  Add the milk and mix to incorporate, once the milk is incorporated increase mixing speed and beat on high for 2 minutes.  Add the butter, vanilla and rum extracts and mix to combine.

Frost cupcakes or cake.  If making a cake, sprinkle 1/4 of the pecans between each layer then the remaining over the frosted cake.  For the cupcakes, sprinkle the pecans over the frosted cupcakes. 

Place caramel candies and 1/4 teaspoon of water in a microwave safe bowl and heat in 15 second intervals, stirring after each interval.  Drizzle the caramel sauce over the cake or cupcakes and serve.

*I halved the recipe.  It yielded 1 (6in) cake and 2 1/2 dozen mini cupcakes.

Recipe source: Butter cake-adapted from Martha Stewart  
                         Buttercream- A Lynsey Original

15+ Recipes to “Go Pink” for October

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October is national Breast Cancer Awareness month; local runs, races and fundraisers have been taking place all over the U.S. over the past few weeks and will continue throughout the month.  Tomorrow racers will crowd the streets of downtown Little Rock, sporting pink from head to toe, all for the same cause, to “Race for the Cure”.  This week I’ve been posting pink recipes in order to get amped up and in the racing spirit. To wrap the week up in full PINK force, I decided to do a round-up of all recipes that include pink.  I hope you enjoy reading through these mouthwatering recipes as much as I enjoyed gathering them! 

What are you doing to help raise awareness?  I’m sporting my pink today and all of this months blog revenue are going to Susan Komen to help fund research. 

 Cherry Cupcakes- Cupcakes put a smile on everyone’s face; big or small, young or old.  There’s just something magical about a cupcake.  Now a cupcake with fluffy pink frosting, well that just takes the happiness meter to a whole new level.  These cherry cupcakes from Organized Island are just the ticket to put a smile on someone’s face and to frost the town pink!

Cherry Ricotta Ice Cream- As if homemade ice cream isn’t enough, Nicole over at Wonky Wonderful, made homemade ice cream that used some of her homemade ricotta!  Talk about impressive.  This picture alone makes me want to dive, face first into a vat of this light pink ice cream studded with chunks of juicy cherries.  It may be October but I see this ice cream in my near future. 

Cherry White Chocolate Pudding Cookies-pudding cookies are one of my new favorite cookies.  Pudding mix is a great way to add a little extra or different flavor to you cookies.  Joan over at Chocolate, Chocolate and More not only used pudding mix in these cookies but she also used a little Jell-O in them to help amp up that flavor even more.  After all the mixing, she came up with these cherry white chocolate pudding cookies!

Chocolate Cupcakes Raspberry Buttercream- Moist chocolate cupcakes topped with buttery and slightly tart raspberry buttercream.  This combination is a match made in heaven.  These cupcakes look divine and I could literally eat like a dozen of them.  The fluffy pink buttercream serves as the perfect pedastal for fresh raspberries to rest on. 

Creamy Cranberry Dijon Dipping Sauce– This stuff looks and sounds amazing.  I believe after Thanksgiving we are all looking for ways to utilize all those leftovers.  Enter this dip.  This creamy cranberry dijon dip takes that leftover cranberry sauce and combines it with dijon mustard, a little mayonnaise, a little Greek yogurt and a touch of salt.  A quick and easy dip that is great not only to dip delicious sweet potatoe fries in, but would also be great as a spread on sandwiches. 

Easy Strawberry Lemonade Cookies- Carrie over at Frugal Foodie Mama has taken one of mine and Tucker’s favorite drinks, strawberry lemonade, and make it into cookies.  Um, yum.  One look at those light fluffy lemonade cookies with clouds of strawberry buttercream frosting has my mouth watering. 

Neopolitan Fudge-I have been eyeing this fudge everyday since Jocelyn posted it.  Not only is the picture beautifule and the colors really pop, but what’s not to love about fudge?  Plus, just looking at the colors takes me back to my childhood; my Grandma always had a tub or two of ice cream in the freezer and Neopolitan was always one of those flavors.  Okay, so back to the fudge.  This particular fudge is different in that it has a chocolate cookie crust!  So, on top of that chocolate cookie crust is a layer of white chocolate fudge and that is topped with a layer of strawberry fudge.  Um, yum.  This is definitely a dessert that will give you that pick-me-up you need in the middle of the day, or will transport you back to scooping out the biggest spoonful of ice cream you possibly could and then trying to fit it into your mouth, or end the perfect meal with a little sweetness. 

Pink Ribbon Cake Pops- I had the pleasure of meeting Karyn last year at MixedCon and she’s just as sweet and caring as she seems on her blog.  She’s uber talented and a master of the cake pop.  She created these Pink Ribbon Pops for one of her friends that did the Avon walk this year and she generously allowed me to share with all of you in my “Pink Week” round-up.  These pops are super cute and a great way to raise awareness, but be sure to check out her other cute and creative pops over at The Pint Sized Baker.

Pomegranate Cupcakes- Pomegranates are one of my favorite fruits but I think they get pushed to the side most of the time because they are kind of a tedious fruit to eat.  A small seed enclosed is a skin with some perfectly tart juice.  Some people just don’t want to fool with them.  But me, well, gosh I love those things!  So I was so excited to come across pomegranate cupcakes on Will Cook For Smiles.  These cupcakes are filled with delicious pomegranate juice and then topped with a subtly sweet whipped frosting. 

Rhubarb Cheesecake Squares- Rhubarb? Check. Cheesecake? Check. Bars? Check. I love all of these things and the fact that Jenny over at The Brunette Baker combined the three of these to make the ultimate dessert is sheer genius.  A sweet flaky shortbread crust topped with a layer of smooth, creamy cheesecake all topped with pink flecks of rhubarb and bits of delicious crumble.  Now this is a bar that is decadence. 

 Roasted Strawberry Lemon Ice Cream-This ice cream combines two of my favorite flavors, strawberries and lemons.  The difference with this strawberry ice cream is that the strawberries are actually roasted before they are added to the ice cream mixture.  The end result is a sweet ice cream with hints of tartness from the lemons.

Strawberries and Cream Bundt Cake- A cake from Chocolate, Chocolate and More that is delicious as it is pretty.  Vanilla cake swirled with strawberry jello batter, baked to perfection.  Then it’s given a heafty drizzle of vanilla frosting that’s intertwined with strawberry frosting, again flavored with strawberry jello.  This cake is a definite showstopper.

 Strawberry Banana Bread- I love classic banana bread and this strawberry banana bread from Confessions of a Baking Queen looks like a delicious twist on a traditional banana bread.  Classic, sweet banana bread studded with chunks of fresh, sweet strawberries.  Not only would this be a delicious bread to serve at breakfast, or even make muffins, but it would be a perfect afternoon snack or could even pass for a dessert!

Strawberry Lime Poppyseed Vinaigrette- I am a huge salad lover and I’m always looking for new dressings and vinaigrettes to drizzle over my piled high mountain of lettuce.  I love poppyseed dressings and this strawberry lime poppyseed vinaigrette from Cupcakes and Kale Chips looks like a fun, and colorful, twist on my beloved poppyseed dressing.  Made with fresh juicy strawberries, freshly squeezed lime juice, olive oil, a little honey for sweetness and some salt and pepper to spice it up a bit, and then poppyseeds to add a dash of color as well as some texture.  This dressing looks amazing. 

Strawberry Malted Milk-Chocolate milk is the classic All-American drink of choice for kids.  It seems as time has evolved more flavors of “chocolate” milk have been introduced; strawberry milk, banana milk and I’m sure there are several other options out there.  Nicole of Wonky Wonderful has taken that childhood favorite and made a more sophisticated version with her Strawberry Malted Milk.  This milk is a mixture of fresh strawberries, malted milk powder, vanilla paste and the milk of your choice.  A quick spin in the blender and you’ve got a delicious and natural flavored milk!

Strawberry Raspberry Popsicles- to me, eating a popsicle brings a sense of nostalgia.  As a kid there was nothing better than getting an ice cold popsicle out of the freezer and going outside and sitting in the hot summer sun and enjoying that popsicle.  Almost having a race with the sun’s heat; who would get to the popsile first, the heat or me?  Well, in the end I would always win…even if I did have colorful sticky hands and streaks running down my arm.  That just added to the fun of having popsicles.  I’ll still enjoy a popsicle or two today, but the difference is I enjoy making them.  These homemade sicles from Je Suis Ali Mentageuse look amazing and pair fresh strawberries and fresh raspberries to make a beautiful red popsicle that would please kids of all ages! 

 Strawberry Rhubarb Cake– Strawberries and rhubarb.  Two flavors that work together and compliment each other so well.  The sweet juicy strawberries compliment the slightly tart rhubarb so well.  It’s no wonder that Christie at Food Done Light combined those two in this beautiful cake with a light pink strawberry glaze.  It looks too pretty to eat, but I don’t think you’d have to twist my arm too hard to enjoy a slice!

Watermelon Margarita Cocktail ‘Cakes– Lisa over at Cooking with Curls has just the treat to get everyone in the race spirit.  Spiked cupcakes!  These margarita cupcakes are absolutely precious and the perfect thing to snack on the night before the race.  They spiked, but not just once, twice.  The cupcake batter is given a heafty does of watermelon Pucker, tequila and orange liqueur and then baked to perfection.  But Lisa didn’t stop there, she also gave the frosting another dose of the trio and then whipped until fluffy.  Top really seal the deal, she coated the “rim” of the cupcakes in sugar and added a straw.  How fun!  Need even more spiked goodies, head on over to Cooking With Curls where she has two other spiked sweet treats that look evenly amazing.

Devil’s Food Cupcakes with Chocolate Truffle Centers

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Chocolate is definitely a weakness of mine.  My motto is definitely the more chocolate the better.  So what’s better than just a chocolate cupcake?  Well, how about a chocolate cupcake filled with a chocolate truffle?  Yeah, amazing.  Right?  Right! 

A few month’s ago one of my co-workers and friends asked if I would make a few desserts for her bunko group.  She couldn’t get the words out of her mouth before I agreed to do so.  We looked through some cookbooks, she had some ideas marked and she finally settled on cupcakes and cookies.  We decided to do something chocolate and then something on a little bit lighter note.  For the chocolate, we decided to go with chocolate cupcakes filled with truffles and topped with buttercream.  Yum!  For the other, we ended up going with a white chocolate cranberry cookie.

For the cupcakes I ended up using my “go to” chocolate cake recipe, devil’s food cake.  I filled the cupcakes with chocolate truffles, which were incredibly easy to make.  Then to balance it all I topped it with a buttercream frosting.  These cupcakes were amazing.  The cake was perfectly moist and full of chocolate flavor, the truffle was soft and added another layer of chocolate goodness as well as texture.  The buttercream was light and fluffy and the perfect compliment to the moist chocolate cake and rich truffle.

These cupcakes were a hit at the party.  Not only did we make enough for everyone to enjoy during the party, we also made enough for everyone to take one home as a favor.  And, to ensure her family didn’t dip into the party portion, I made a few several extras for them to enjoy as well.  If you’re looking for a perfect chocolate cake, that has a little extra punch of chocolate then look no further!

Devil’s Food Cupcakes with Chocolate Truffle Centers

*Make the truffles ahead of time since they’ll need to chill at least an hour. I made mine the day before.

Ingredients:

Devil’s food cake-
1 Cup boiling water
3/4 Cup good quality unsweetend cocoa powder
1 3/4 Cup all-purpose flour
1 1/2 Tsp baking soda
1/2 Tsp sea salt
2 Cups granulated sugar
1 1/4 Sticks (10 Tbsp) unsalted butter, room temperature
3 Eggs, room temperature
1 Tsp vanilla
3/4 Cup buttermilk
1/2 Cup strong coffee
For the truffles-
1 1/2 Cups semisweet chocolate chips
1/2 Cup + 2 Tbsp sweetened condensed milk
1 Tsp butter
2 Tsp vanilla

For the buttercream frosting-

1 Cup (2 sticks) unsalted butter, room temperature
4-5 Cups powdered sugar
4-5 Tbs milk
1 Tsp vanilla

Directions:

For the devil’s food cake-

 
Preheat oven to 350.

Spray two 8-inch cake pans with non-stick cooking spray. Place parchment paper in the bottom of each pan then flour the pan. Set aside.

In a heat safe bowl combine the boiling water and cocoa and whisk until smooth. Set aside and allow cool completely.

Combine flour, baking soda and sea salt and sift into a medium bowl and set aside.

Place the butter in the bowl of a mixer. Turn mixer on medium and beat butter utnil creamy, about 2 minutes. Add the the sugar, cream butter and sugar together until light and fluffy; an additional 2-3 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and beat until incorporated. Add the cooled chocolate and mix until just combined.

Reduce the mixing speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients and ending with the dry ingredients. Mix well after each addition, stopping occassionally to scrape down the sides. Once the batter is smooth, remove bowl from the mixer. Fill each cupcake liner 1/4 full, place truffles in the center of the batter then top with more cupcake batter to cover the tops of the truffles, the liners should be a little more than 3/4 of the way full.

 

Place cupcakes in preheated oven and bake for 15-20 minutes.  Once completely baked, remove from oven and allow to cool in pans for about 15 minutes. Remove cupcakes from tins and transfer to wire cooling racks and allow to cool completely.

For the truffles-
Place chocolate chips, milk and butter in a small saucepan over low heat and melt completely, stirring to combine.  Once melted, remove from heat.  Add vanilla and stir to combine.  Transfer mixture to a small bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.  Once the chocolate mixture is firm, roll into twenty-four 1 inch balls.  Place on a parchment lined cookie sheet and return to the refrigerator for at leat 1 hour.

For the frosting-
Place the butter in a mixer fitted with the whisk attachment and whip on medium-high for 1-2 minutes, until fluffy. Gradually add 2 cups of powdered sugar and whip until incorporated, then add the vanilla and 3 tablespoons milk and whip until combined. Gradually add 2 more cups of powdered sugar and beat on high for 1 minute, until fluffy and aerated. If the icing is too thick add a little more milk, if it’s too thin add a little more powdered sugar until desired consistency is reached.
Place frosting in a piping bag fitted with the tip of your choice (I used a large star tip) and frost the cupcakes.

Recipe source:
Devil’s Food Cake- Williams-Sonoma
Chocolate Truffles- Taste of Home: New Church Supper Cookbook 
Buttercream Frosting- A Lynsey Original

Bird’s Nest Cupcakes and Fluffy Yellow Cupcakes

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Easter is just a few days away!  I have always enjoyed making holiday goodies to share with everyone, but now that Spencer and I have a little one of our own making those goodies to share with him and his friends is just that much more fun.  There is nothing better, or more rewarding than the look on Tucker’s face when he spots the different goodies I have made for him.  His reaction was no different with these cupcakes.

While I in the process of baking and decorating these cupcakes for Tucker’s class Easter party, he walked in the kitchen and immediately said “those are Tucker’s cupcakes” and had the biggest smile while saying so.  He then proceeded to say he needed one…isn’t he the greatest, my own little quality control department!  After he approved the cupcakes he walked away, then came in a few minutes later once the decorations were coming into place.  I picked him up and he said “oohhh, little birdies, chirp chirp chirp”.  Then continued to say “cute, momma”.  I would say these little bird’s nest cupcakes got Tucker’s seal of approval; both in the look and taste department.

Every pretty, topped cupcake has to start out with a delicious base.  I already had the decorations for the cupcake nailed down, now I just needed to find the best cake to put these cute decorations on.  Since she has never let me down before, with all of her wonderful and completely honest recipe comparisons, I turned to the way the cookie crumbles blog to find the best yellow cake recipe.  I know yellow cake is nothing mind blowing, or extroidinarily out of the norm, but it’s hard to beat a perfectly buttery and moist yellow cake.  Plus, I was giving this to a room full of two-year olds so yellow cake fit the bill perfectly!  I have to say, she did it again, she led me to the most perfect yellow cake I’ve ever put in my mouth.  The cupcake came out just as she described; light, fluffy, extremely buttery, moist and full of flavor…the tops were even a tinge sticky but still oh so good.  Alone, they are delicious, but once they are topped with a simple vanilla buttercream (or chocolate would be yummy too) they are oh, so good!  I have been on the search for the perfect yellow cake, and thanks to the way the cookie crumbles I have found the perfect, and my new “go to” yellow cake recipe!        

Be sure to come back tomorrow because I have another fun and easy treat you can make with your family, friends and kiddos!

Fluffy Yellow Cupcakes

Ingredients:

2 1/2 Cups sugar
1 1/4 Tsp baking powder
1/4 Tsp baking soda
3/4 Tsp salt
1 3/4 Cups sugar
10 Tbsp unsalted butter, melted and cooled slightly
1 Cup buttermilk, room temperature
3 Tbsp vegetable oil
2 Tsp vanilla
6 Large egg yolks, room temperature
3 Large egg whites, room temperature

Directions:

Position oven rack to the center position.  Preheat oven to 350.  Line cupcake tin with liners and set aside.

Combine flour, baking powder, baking soda, salt and 1 1/2 cups sugar in a medium bowl and whisk to combine.  In a 4 cup liquid measuring cup, or small bowl, combine the melted butter, buttermilk, oil, vanilla and egg yolks and whisk to combine.  Set aside.

Pour the egg whites in a clean bowl of a stand mixer; using the whisk attachment beat the eggs on medium-high for about 30 seconds.  While the mixer is running, slowly add the remaining 1/4 cup sugar and continue to beat until stiff peaks form.  Transfer to bowl and set aside.

Fit the mixer with the whisk attachment.  Transfer flour mixture to mixing bowl, turn mixer on low, slowly add the butter mixture to the flour mixture and mix until almost incorporated.  Stop mixing momentarily, scrape down the sides of the bowl and return to mixer.  Turn mixer on medium-low speed and beat until smooth and ingredients are incorporated.

Remove bowl from mixer.  Add 1/3 of the egg whites, using a rubber spatula gently fold them into the cake batter.  Add the remaining egg whites, gently fold into batter until completely incorporated.  Spoon batter into prepared cupcake tin.  For regular cupcakes bake for 18 minutes (for mini bake for approximately 11 minutes), until golden and tops are springy to touch, and toothpick inserted comes out clean.

Immediately remove from cupcake tin and transfer to cooling rack and allow to cool completely.

Click here for buttercream frosting recipe.

For the bird’s nest cupcake-
Toast 1-1 1/2 cups unsweetend coconut.  Allow to cool.

Prepare the frosting of your choice.  Place 3 tablespoons of frosting in a small bowl and tint with yellow food coloring.  Place yellow frosting in a piping bag fitted with Wilton tip number 65, set aside.  Place 1/4-1/3 frosting in a separate bowl and tint with blue food coloring.  Fit another piping bag with Wilton tip number 11, fill with blue frosting and set aside.

Using an offset spatula, spread a layer of frosting over the top of each cupcake.  Ensure the entire top of the cupcake is covered in frosting.  Roll the edges of the frosted cupcake in the toasted coconut.  Sprinkle the top outer edges of the cupcake with toasted coconut, leaving a small circle in the center of the cupcake.  Repeat process with remaining cupcakes.

Using the piping bag with blue frosting, pipe 3 bluebird heads.  Once the heads have been piped, use the yellow piping bag to pipe beaks on each bluebird.  For the eyes, melt chocolate and use a toothpick to place chocolate eyes on each bird.

Store cupcakes in an airtight container.

Recipe sources:
Fluffy yellow cake, Cooks Illustrated via  The Way The Cookie Crumbles
Frosting, a Lynsey Original
Nesting Bluebird Cupcakes: Martha Stewart

Brown Butter Pumpkin Latte Cupcakes

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I love this time of year; the crispness of the air, football, and most importantly all of the wonderful food.  Yes, fall is here!  There are so many terrific foods that accompany fall and recipes with pumpkin definitely flourish.  I love pumpkin desserts and I love trying new foods that showcase pumpkin flavor.  I have a multitude of pumpkin recipes stashed away that I can’t wait to make, but I am pacing myself so my family, friends and coworkers don’t go into a sugar coma! 

This was one of my first pumpkin desserts of the season and I absolutely loved it.  The inspiration for this cupcake came from Starbucks’ pumpkin spice latte.  The combination of coffee, pumpkin and spices; how delicious is that?  I decided to take those flavor combinations and put them into cupcake form.  The end result was delicious.  There is an underlying flavor of pumpkin, complimented by the warm spices of cinnamon, cloves and all spice, paired with the flavor of coffee.  Brushing the cupcake tops with coffee after they are baked enhances the flavor even more.  Coffee was carried throughout every element of this cupcake; from the actual cake to the frosting.  Instead of using milk in the frosting, I used a few tablespoons of coffee to really let the flavor shine.  And they have to be topped off and garnished with something delicious, so to imitate the Starbucks’ baristas, top with a drizzle or two of caramel and a sprinkle of cinnamon. These would be the perfect accompaniment to any fall party, or just the perfect way to enjoy a nice fall day.        

Spiced Pumpkin Latte Cupcakes

Ingredients:

For the cupcake-

2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp instant coffee grounds
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp all spice
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, browned
1/2 Cup vegetable oil
4 Eggs
1/4 Cup coffee, for brushing

For the frosting-

1 Cup (2 sticks butter)
3-4 Cups powdered sugar
2 Tbsp espresso (or coffee)

Directions:

Preheat oven to 350.

Place cupcake liners in a cupcake tin and set aside.

Place butter in a small saucepan and place over low-medium heat.  The butter will begin to melt and crackle; stir or swirl the butter from time to time to keep from burning.  Once the butter ceases to crackle the browning should begin.  Keep over heat for another 3-4 minutes, swirling from time to time, allowing butter to brown.  You will begin to smell a rich nutty-like flavor.  Once the butter has turned brown and you smell the nutty flavor, remove from heat and let cool to room temperature.

Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, coffee grounds, nutmeg, cinnamon, all spice, cloves and salt.  Mix ingredients and set aside.

Place oil, cooled brown butter, eggs and both sugars in a mixing bowl.  Using an electric, stand mixer, mix all ingredients until light and fluffy.  Add the pumpkin puree and mix to combine.

Gradually add the flour mixture to the pumpkin butter mixture and mix on medium-low to combine.  Once all of the flour mixture has been added, spoon the batter in the prepared cupcake pan. 

Bake cupcakes at 350 for 18-20 minutes.  Leave the cupcakes in the pan for 2-3 minutes then remove to a cooling rack to allow to cool completely.

For the frosting-

Place the butter in the bowl of an electric mixer and whip on high until light and fluffy, about 2-3 minutes.  Add the coffe and whip until combined.  Gradually add the powdered sugar until desired consistency is achieved. 

Place the frosting in a piping bag and frost the cooled cupcakes.  Drizzle with caramel sauce.  Sprinkle with ground cinnamon.

Recipe source: cake adapted from Williams Sonoma
                       frosting-Lynsey original

Italian Cream Cake Cupcakes

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Italian cream cake is one of the quintessential classic cakes.  When I think of classic cakes that have been around for years and recipes that have been passed from generation to generation there are a few that come to mind and this is definitely one of them.  I know this cake has been a staple and family favorite in my family for as long as I can remember.  It’s classic, simple, elegant and delicious.  What more could you want in a dessert?  Nothing!

I love trying new recipes, but sometimes I get lost in the hype of all these new and popular recipes and I forget about the classics.  This is one of those cakes that has gotten pushed to the back of my recipe file; although not forgotten but overlooked for quite some time.  I was so glad when I had somebody request this cake for their birthday.  The words no sooner left their mouth before I was craving one of these cakes.  Over the past few months I’ve made numerous Italian Cream Cakes, and I’ve even been able to enjoy a piece or two along the way.  I had actually forgotten just how good this cake was.  It’s delicious and so perfectly moist.  It’s soft, fluffy, crunchy from the pecans and topped with a perfectly creamy frosting.  Each bite is a little taste of heaven that brings back so many memories from my childhood.  For a time this recipe was pushed to the back of the archives, but not anymore.  This is one that remains a classic but is at the front of my collection and just waiting to be made again. 

Italian Cream Cake Cupcakes

Ingredients:

For the cake-

1 Stick butter
1/2 Cup vegetable oil
2 Cups sugar
5 Eggs separated
2 Cups sifted all-purpose flour
1 Tsp baking soda
1 Cup buttermilk
1 1/2-2 Cups shredded coconut, plus additional for garnish
1 1/2 Tsp vanilla extract
1 Cup pecans, toasted and finely chopped

For the frosting-

8 Ounces cream cheese
2 Sticks butter
1 Tsp vanilla extract
1 Box (16 oz) confectioners sugar
1 Tsp Buttermilk

Directions:

Preheat oven to 350.

Place cupcake liners in pan and set aside.

Beat eggwhites in a small bowl until stiff and set aside.

Cream butter and oil with sugar and vanilla, using mixer on “high” setting. Add the egg yolks to the butter, sugar, oil mixture and beat until fluffy.

In separate bowl, combine dry ingredients.  Add the dry ingredients to the sugar and butter mixture, alternating with buttermilk, about 1/2 cup at a time.

Stir in pecans and coconut. Gently fold eggwhites into the batter, turning spoon in a fugure-8 pattern.

Spoon the batter into the prepared cupcake pans.  Bake for 18-20 minutes, until cupcakes are golden in color and springy to touch.  Remove from oven and place on cooling racks and allow to cool completely.

For the frosting-

Place the cream cheese and butter in the bowl of a stand mixer and turn mixer on medium to combine the two.  Once ingredients are incorporated add the powdered sugar, 1 cup at a time, until combined.  Add the vanilla and buttermilk and mix. 
*if the frosting is too runny add more powdered sugar.  If it is too stiff add a little more buttermilk.

Place the frosting in a piping bag fitted with a decorative and pipe cupcakes as desired.
*For this particular cupcake, I spread the frosting on with a offset spatula and then rolled in coconut.

Recipe Source: Slightly adapted from the Red Bird Cafe (I can no longer find the link for this recipe)

Perfect Party Cake

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I hope you all had a wonderful Easter. We certainly did; we enjoyed time with family and friends. Tucker had a great weekend, he played hard all weekend and he had the best time hunting Easter eggs!

Easter started a few days early around our house since Tucker’s daycare had an Easter party. For his party, I decided to make mini cupcakes for all the kiddos. All kids love cupcakes and I especially love these mini cupcakes because they are the perfect size for their little hands and the perfect portion for them. I’ve made a few different types of cupcakes for his daycare for various events, but kept the flavors simple to avoid any food allergies anyone may have. Since I’ve kept it simple, mostly vanilla and chocolate, I have tried numerous vanilla cake recipes and this time I decided to be a little different and try a white cake recipe instead. I know this isn’t too much different than a yellow cake, but like I said, I try to keep it simple to ensure all the kids can enjoy them. I’m so glad I came across the recipe for Dorie Greenspan’s Perfect Party Cake.  Don’t get me wrong, Dorie Greenspan is not a well kept secret, she has many cookbooks and one of the most popular is about baking which is appropriately titled, “Baking: From my Home to Yours.”  There is even a cooking group/club dedicated to making recipes by her, Tuesdays with Dorie, they cooke their way through a cookbook at a time and post their recipes and reviews every Tuesday (hence the name, Tuesdays with Dorie).  Like I said, she’s no hidden secret, she’s a very well know and talented cook/chef and a best selling cookbook author.

I’m so glad I decided to make these for Tucker’s Easter party.  These cupcakes were so moist and light, they were honestly some of the best cupcakes I’ve ever had!  I love yellow cake, but what’s not to love? Sugar, eggs, butter, milk, it’s sweet and most important it’s a dessert…there’s absolutely nothing not to love.  White cake has always been just okay to me, there just wasn’t a whole lot of flavor except the flavor from the frosting.  Well, this cake is completely different, not only is it light and moist but it has a wonderful flavor.  When I first read the recipe I expected the cake to have a heavy lemon flavor based on the amount of the zest and extract that was called for, but it actually didn’t have much of a lemon flavor at all, if any.  I guess the lemon zest and extract just complimented or enhanced all of the other flavors to result in a perfect white cake.  I don’t know what it is about the recipe but the name is completely true, it is the perfect cake.

Perfect Party Cake

Ingredients:
-mini cupcakes

-Recipe yields 3 dozen mini cupcakes
-The recipe listed in this post is half of the original recipe
11/8 cups cake flour
1/2 Tablespoon baking powder
1/4 Teaspoon salt
1/2 + 1/8 Cups whole milk or buttermilk
2 Large egg whites
3/4 Cup sugar
1 Teaspoons grated lemon zest
1/2 Stick (4 tablespoons or 2 ounces) unsalted butter, at room temperature
1/4 Teaspoon pure lemon extract

For the frosting-

1 1/2-2 Stick butter, room temperature
2 1/2-3 Cups powdered Sugar
2 Tablespoons milk

Directions:

For the cupcakes-

Preheat oven to 350.

Place cupcake liners in cupcake pan and set aside.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Attach paddle attachment to a stand mixer, or using a hand mixer, and add the butter beat at medium speed for 3 minutes, until the butter and sugar are very light.

Add the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.

Finally, beat the batter on high for 2 minutes to ensure that it is thoroughly mixed and well aerated.

Spoon 1 tablespoon of batter into each cupcake liner of the prepared mini-cupcake pan.  Bake for 10-12 minutes, until cakes are well risen and springy to touch.  Remove from pan and cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer.  Fit the mixer with the wisk attachment and beat butter on high for 2-3 minutes, until light and airy.  Reduce speed to medium and gradually add powdered sugar and milk until desired consistency is reached.

Place frosting in a piping bag and frost cupcakes as desired.

Recipe Source: Perfect Party Cake-seen on The Way The Cookie Crumbles, originally from Dorie Greenspan Baking:From My Home To Yours.

Frosting: Lynsey original

Blueberry Lemon Cupcakes with POM Buttercream Frosting

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In honor of Heart Health Month and Valentine’s the people at POM Wonderful are holding a cupcake contest.  When I heard about this I was all in!  I love experimenting with new flavors and I love cupcakes, for me, this was a win win situation.  I get to try a new product, well new to me, and I get to make cupcakes!  Why not enter?  Not only would I have a sweet treat to enjoy and share for Valentine’s but POM offered to donate $1.00 to the American Heart Society for every recipe entered.
When I came across this contest I was so excited; the hardest part was deciding what kind of cupcake to make.  I had countless for different flavor combinations; some including chocolate while others included lighter flavors such as lemon and blueberries.  I decided to make a recipe with a lighter tasting recipe to compliment the POM buttercream frosting.  This cupcake is wonderful alternative for dessert since there is so much chocolate during the month of February, you can’t have Valentine’s without chocolate!  The cupcake was light and fluffy and full of flavor; the sweetness of the blueberries and sharp, tartness of the lemon topped off by the buttercream with a hint of sharp pomegranite flavor, absolutely delicious.  This is a dessert that hits every sense on your palette and leaves completely satisfied…except for the fact that you could continue eating until there are absolutely no cupcakes left!  Isn’t that the problem with every dessert though, it’s just so good that you don’t want to stop eating?  That’s why they say eat dessert first!  This is one dessert you don’t have to feel guilty about because it’s got fruit, so it’s completely healthy and good for you, just like drinking a diet coke cancels all the fast and calories from eating a Big Mac with large fries…haha!
The POM Wonderful, pomegranite concentrate, was wonderful.  I tested it by itself and the flavor was absolutely wonderful.  I have also visited their website to get ideas for more recipes to use this product, I can’t wait to use this in savory dishes.  I know this will add tons of flavor, without all the work, and result in a wonderful dish.  This is a great way to add more flavor and a different flavor to your meal without a lot of added expense.  I know I’m always looking for new ways to add flavor and I have definitely found a product that does just that. 

Blueberry Lemon Cupcakes with POM Buttercream Frosting

Ingredients:


For the cupcakes-

1 1/2 Cup cake flour
1/4 Teaspoon baking soda
1 1/2 Cup sugar
1/4 Teaspoon salt
6 Tablespoons butter, room temperature
1 Medium egg
2/3 Cup + 2 tablespoons buttermilk
3 Teaspoons lemon zest
3 1/2 Tablespoons lemon juice
1/2 Teaspoon vanilla
1 Cup blueberries*

POM Buttercream Frosting-

2 Sticks butter, room temperature
3 Cups powdered sugar
1/4 Teaspoon lemon zest
4 Tablespoons POM concentrate

*To ensure the berries stay whole and do not discolor the batter, place them in the freezer for 30 minutes to an hour.  This will ensure they stay whole while stirring them into the batter.

Directions:

For the cupcake-

Preheat oven to 350.

Combine flour, baking soda, and salt in a bowl; whisk and set aside.

Place butter in a bowl of a stand mixer, using the paddle attachment beat the butter for 30 seconds on medium-high. Add the sugar and beat until creamed, about 1 minute. Add the egg, lemon zest, and vanilla and mix until incorporated. Alternate the dry ingredients and buttermilk, starting with the dry ingredients and ending with the buttermilk. Once ingredients are incorporated remove batter from the mixer and add the blueberries and gently stir the berries in.

Spoon 1/4 cup of the batter into each cupcake liner. Bake for 20-25 minutes. Remove and place on cooling rack, let cool completely before frosting.

For the frosting-

Place butter in a bowl of a stand mixer, fit the mixer with the whisk attachment and beat the butter for 30 seconds on medium-high. Add the lemon zest, powdered sugar and POM concentrate and whisk on medium-high until all ingredients are incorporated and until fluffy.

Place in a piping bag and frost cupcakes as desired.

Product disclosure:I was contacted by Kristen from POM Wonderful, who asked if I would be intersted in in having a bottle of POM Wonderful, pomegranite juice concentrate, to try for myself.  Since I have been interested in this product for quite sometime, and since I love pomegranite, I knew this would be a wonderful opportunity to take advantage of.  I received a bottle of POM Wonderful for free, in exchange I amy trying/testing the product in many recipes and writing my own recipes including this product. 

Recipe Source: A Lynsey Original

Take 5 Cupcakes

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Hershey’s Take 5 candy bar is one of my all time favorites!  I remember when they first came out, I could hardly keep myself from rushing to the store to buy one so I could try it.  In the words of one of Spencer’s co-workers, “They might be one of the most underrated candy bars of all time”, and I completely agree.  They have everything you want in a snack; sweet, salty and crunchy, I mean what more could you actually want?

Well I thought the same thing until I decided to create a Take 5 cupcake.  Yes, you heard right, a cupcake created with all the elements of the wonderful Take 5 candy bar.  Once I decided to create a cupcake based on this candy, my mind went in several different directions until I finally came up with the final product.  It was absolutely amazing; a crunchy and salty crust, soft and chewy chocolate cupcake, a filling of homemade caramel, topped with a peanut butter caramel frosting and crumbled Take 5.  Trust me, it really doesn’t get much better than this!

I love the combination of peanut butter and chocolate, in fact I think I it’s more of an addiction.  I must say, this takes this love and addiction to a whole new level.  I was so excited when I thought of the concept but I couldn’t believe how amazing the finished product was.  I was so excited about my new creation that I packed them up and took them to work to share with everyone and I have to say I wasn’t prepared for the reviews I got.  I’m always excited when I attempt and succeed at a new recipe or dish, but the true test is when I watch other people try my latest and greatest and their jaw drops in amazement that’s when I know I have a winner.  That was the case with this little treat; everyone absolutely loved these cupcakes and couldn’t help but go on and on about them.  These were out of this world, so if you have an obsession with chocolate and peanut butter or if you know someone that does you can’t go wrong with these!

 Take 5 Cupcakes

Ingredients-

For the cupcakes:

1/2 Cup Dutch Process Cocoa powder
1 Cup boiling water
1 1/3 Cup all purpose flour
2 Teaspoons baking soda
1/2 Teaspoon salt
1/2 Cup unsalted butter, room temperature
1 Cup granulated white sugar
2 Large eggs
2 Teaspoons pure vanilla extract
For the crust-
1 Cup pretzels, roughly chopped
1/3 Cup dry roasted peanuts

Directions:

Preheat oven to 375.

In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.

In another bowl, whisk together the flour, baking powder, and salt.

Then in the bowl of your stand mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.

Spoon 1 tablespoon of the pretzel and peanut mixture in the bottom of each cupcake liner.

Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. 

For the filling-
1/4 Cup peanut butter
1/2 Cup powdered sugar
2 Tablespoons milk

Directions-

Place all ingredients in a small bowl of a stand mixer and whisk together until fluffy.

For the frosting-
1 Stick butter, room temperature
4 Cups powdered sugar
1/4 Cup milk
2 Tablespoons caramel sauce, homemade or store bought
1 Teaspoon vanilla
1/2 Teaspoon Kosher salt

Directions-

Fit a stand mixer with the whisk attachment.  Place butter in a bowl and whip on medium-high until butter is light and fluffy; add the powdered sugar and whip until combined.  Add the milk, caramel sauce, vanilla and salt and whip until combined; be sure not to overwhip.

To assemble the cupcakes-

Open 2 King Size Take 5 candy bars and roughly chop with a sharp knife.

Hollow out a small portion of the cupcake and fill with the peanut butter filling.  Frost the cupcake as desired.  I used Wilton tip 1M.  After frosting, sprinkle the broken pieces of the candy bar over the tops of the cupcakes.

Recipe Source: Cupcakes, Joy of Baking

                         Filling, A Lynsey original
                        Frosting, A Lynsey original

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