Starbucks Peppermint Hot Chocolate Cupcake

*****Click here for video instructions!

The cupcakes!

Here's where I found them:) 

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8-ounce) container sour cream
1 teaspoon vanilla extract

Step1:In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Next add the oil, coffee, and eggs. Beat at medium speed until smooth. Then mix in the sour cream and vanilla.

Step2: Place in cupcake liners and bake at 350 for 20-23 minutes.

The Frosting!

2 sticks of butter
8 oz cream cheese
1 tsp peppermint extract
2-3 cups confectioners sugar

Step1: Cream together the butter and cream cheese with an electric mixer.
Step2: Add in the peppermint extract and slowly add in the confectioners sugar.

I used a Wilton 2A tip to pipe on the frosting!

You can top off these cupcakes with some crushed up candy canes or peppermint bark!

Starbucks Chai Latte Cupcake

***Want to watch me make them? Click here!

Ingredients-

1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Extract
1/2 cup buttermilk

Chai tea bags (as pictured)

Step1:
In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed! 

Step2:
In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.

Step3:

Heat up the buttermilk, next add in a few Chai tea bags. Let this steep until the chai flavor is very strong. Take out the tea bags and your chai buttermilk is ready to use!

Step4:Alternating from the dry to the chai infused buttermilk add into the butter mixture until it is all mixed. 

Step5: 
Bake the cupcakes at 350 for 18-23 minutes.

Vanilla Frosting:

Ingredients: 
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
1 teaspoon (or however much you like) Chai concentrate (as pictured)

Step1:
In a mixer mix the sugar and butter until smooth. Lastly add the vanilla, chai concentrate and whipping cream. 

Starbucks Salted Caramel Hot Chocolate Cupcakes

**For video instructions click here!

The cupcakes!

Here's where I found them:) 

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 8-ounce container sour cream
1 teaspoon vanilla extract

Step1:In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Next add the oil, coffee, and eggs. Beat at medium speed until smooth. Then mix in the sour cream and vanilla.

Step2: Place in cupcake liners and bake at 350 for 20-23 minutes.

The Frosting!

2 Sticks of butter
8oz. of cream cheese
1/2 cup of caramel
3-4 cups of confectioners sugar
Salt for the topping

Step1: Cream together the butter and cream cheese in a mixer, once it is combined add in the caramel. Next, add in the confectioners sugar a little at a time.

Step2: Pipe the frosting onto the cupcakes! Drizzle some extra caramel on top and sprinkle some salt on top also!

Vanilla Funfetti Cake

**If you want to learn how to make these two treats pictured above click here:)

Vanilla Bean Cupcakes-
*Here is a link to the website I found it from:)

Ingredients-
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperature
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste(If you do not have the paste you can use 2tsps of Vanilla Extract)
1/2 cup buttermilk
Sprinkles!

Step1:
In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed! 

Step2:
In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.

Step3:
Alternating from the dry to the wet add into the butter mixture some of the dry then some of the wet and so on until it is all mixed. Lastly add in your sprinkles and mix until it is all combined:)

Step 4: 
Bake the cake at 350, depending on what pan size you have the bake time will vary. Keep an eye on it!




Vanilla Frosting:
Here is where I found this Vanilla frosting

Ingredients: 
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream


Step1:
In a mixer mix the sugar and butter until smooth. Lastly add the vanilla and whipping cream. 

Apple Cider Cupcakes

**If you would like to learn how to decorate these check out my YouTube Channel!

So I was recently looking through the magazine Celebrate! with Woman's World and I happened to notice that they had a recipe for apple cider cupcakes! When I saw it I knew I had to try it!

Ingredients:

Cupcakes!

1 package of yellow cake mix

1 cup of apple cider

3 eggs

1/3 cup of sour cream 

1 tsp. ground cinnamon 

1 golden delicious apple grated

Frosting!

3 cups confectioners sugar

2 tbs. apple cider

1/4 tsp ground cinnamon 

1 1/2 tsp red food coloring

Step1: Preheat the oven to 350. On medium speed beat the first 5 cake ingredients together. Once they are combined stir in the apple. Bake these for 18-20 minutes, let cool on a wire rack before frosting.

Step2: Now it's time for some frosting!! Beat the butter until it is light and fluffy. Gradually add in the confectioners sugar. Beat in the apple cider and cinnamon. Now it's time to make this frosting red! So now we can add in our red coloring!

Pumpkin Cupcakes With Cream Cheese Frosting

Fall is coming up quickly! Fall is my absolute favorite time of year. The air is crisp, all the leaves are falling and the fall baking begins! Baking in the fall is much more enjoyable than baking in the hot summer heat. Today was a nice cool day so I decided to make an old favorite recipe. I found it on Martha Stewart's website. Let me tell you, these are amazing! They are  little pieces of pumpkin heaven topped with cream cheese clouds! Naturally I love anything that has cream cheese frosting so these were perfection! (However, I did leave out the ground ginger only because i'm not a fan of it but they still tasted great.) Happy baking!

The recipe:

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 
  
• Cream Cheese Frosting:
• • • 3 cups of confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 teaspoon pure vanilla extract
• Now for the directions:
• 1.Preheat oven to 345 degrees.
• 
  
• 2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed.
• 
  
• 3.Using a small ice cream scoop; scoop these little pumpkin babies into their cupcake wrappers and bake for 12-14 minutes.
• **This is for mini cupcakes and it makes about 75.
• 
  
• 4.Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 
• 
  
• 5.When the cupcakes cool you can frost them and top them off with a pumpkin candy!

Almond Joy Cupcakes

These have to be my favorite cupcakes i've ever made! They we're so delicious I know you will love them too:) 

The cupcakes!

Here's where I found them:) 

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 8-ounce container sour cream
1 teaspoon vanilla extract

Step1:In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Next add the oil, coffee, and eggs. Beat at medium speed until smooth. Then mix in the sour cream and vanilla.

Step2: Place in cupcake liners and bake at 350 for 20-23 minutes.

Frosting-
1 pound cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar

7 Ounces of coconut flakes

Step1-Cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Now we can assemble these bad boys! Pipe a generous amount of frosting on the cupcake, after you do this place the cupcake into the freezer just until the frosting starts to harden. In the mean time melt some chocolate, after this is done we can spoon the chocolate on top of our cupcakes! This part smelt just like Hershey's factory, yummmm!! To top it off place an almond on the top:)

WARNING: This are HIGHLY addictive

Nutella Cupcakes

I hope you enjoy these! They we're so yummy:) 

**Click here for video instructions:) 

The cupcakes!

Here's where I found them:) 

2 1/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 8-ounce container sour cream
1 teaspoon vanilla extract

Step1:In a large bowl mix the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Next add the oil, coffee, and eggs. Beat at medium speed until smooth. Then mix in the sour cream and vanilla.

Step2: Place in cupcake liners and bake at 350 for 20-23 minutes.

The Frosting!

Here's where I found it:) 

2 sticks unsalted butter
1 13-ounce jar of Nutella
pinch of salt
1 tablespoon vanilla extract
3-4 cups of confectioners’ sugar

6-8 tablespoons heavy cream or milk

Step1: Beat together the butter and nutella. Next add in the sugar. After that is combined add in the salt, vanilla and milk.

Vanilla Frosting

I used this frosting for this barbie doll cake it and it held up so well and was amazing to work with!!

***Click here for the barbie doll tutorial!

Ingredients: 
3 cups confectioners' sugar1 cup butter1 teaspoon vanilla extract1 to 2 tablespoons whipping cream


Step1:In a mixer mix the sugar and butter until smooth. Next add the vanilla and whipping cream.

Gluten Free S'more Cupcake

Click here for video instructions:)

Gluten free chocolate cupcakes-

Here is the website I found the recipe from:)

What you need!

• 1 1/2 cups sugar
• 1 1/2 cups Gluten-Free Multi-Purpose Flour
• 1 cup  Double-Dutch Dark Cocoa
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2/3 cup vegetable oil
• 4 large eggs
• 1 1/3 cups water
• 2 teaspoons gluten-free vanilla extract

Step 1: Combine the first 6 ingredients together in a medium bowl and whisk until they are all incorporated.

Step 2: In a mixer blend together the last 4 ingredients.

Step 3: Slowly add in the dry ingredients to the wet. SO EASY!

Graham Cracker Crust:

Using gluten free graham crackers (I used gluten free animal crackers) take a handful and mash them up until they are in crumbs. Mix in a few tablespoons of melted butter, just enough to make the crumbs stick.

Place a few spoons of the graham cracker mixture into a small mason jar then bake at 350 for 5 minutes.

Once that comes out of the oven add in the chocolate cupcake batter and bake at 350 in a 1 inch water bath for 20-23 minutes. I put a piece of chocolate on top of the batter for extra gooeyness! 

When the cupcakes are done you can put a dollop of marshmallow fluff on top! Put your oven's broiler on low and place the cupcakes in the oven. This will give the marshmallow fluff a golden brown color!

Enjoy!

Fruity Pebbles Cupcake

**If you want video instructions click here for my tutorial on YouTube!

Vanilla Bean Cupcakes-
*Here is a link to the website I found it from:)

Ingredients-
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste(If you do not have the paste you can use 2tsps of Vanilla Extract)
1/2 cup buttermilk
2 cups of fruity pebbles

Step1:
In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed! 

Step2:
In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.

Step3:
Alternating from the dry to the wet add into the butter mixture some of the dry then some of the wet and so on until it is all mixed. Fold in 2 cups of fruity pebbles.

Step 4: 
Bake these cupcakes at 340 degrees for about 18-23 minutes. I find that when I bake cupcakes at 340 degrees it helps the cupcake to bake higher and more evenly.

Vanilla Frosting:

Here is where I found this Vanilla frosting

Ingredients: 
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Step1:
In a mixer mix the sugar and butter until smooth. Next add the vanilla and whipping cream.

Step2:
Pipe the frosting on the cupcake and top it off with fruity pebbles!

Starbucks Cotton Candy Frappuccino Cupcake!

Yummmm! So i'm not sure if all of you have heard about this delicious Starbucks drink but it goes by the name of a Cotton Candy Frappuccino. It is not actually cotton candy but it is a vanilla bean frap. with 2 pumps of raspberry! It is not on there menu but it is on their secret menu; so when you order it do not call it a cotton candy frap because they most likely will have no idea what your talking about! This cupcake is a vanilla bean cupcake with a vanilla raspberry frosting! You can easily make the cake raspberry by adding the raspberry puree to the cake rather then to the frosting but I thought that the raspberry flavor would come out better through the frosting! I hope you enjoy:) 

**If you want video instructions click here for my tutorial on YouTube!

Vanilla Bean Cupcakes-
*Here is a link to the website I found it from:)

Ingredients-
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste(If you do not have the paste you can use 2tsps of Vanilla Extract)
1/2 cup buttermilk

Step1:
In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed! 

Step2:
In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.

Step3:
Alternating from the dry to the wet add into the butter mixture some of the dry then some of the wet and so on until it is all mixed.

Step 4: 
Bake these cupcakes at 340 degrees for about 18-23 minutes. I find that when I bake cupcakes at 340 degrees it helps the cupcake to bake higher and more evenly.

Vanilla Raspberry Frosting:

Here is where I found this Vanilla frosting

Ingredients: 
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Fresh raspberries(the amount depends on your taste palette. I used a little less then one container)

Step1:
In a mixer mix the sugar and butter until smooth. Next add the vanilla and whipping cream.

Step2:
In a food proccesor or small chopper blend the raspberries until they are smooth and liquid like.

Step3:
Place the raspberries into a strainer and place the strainer on top of a bowl. Using a spoon, start to push down on the mixture so that the juice can separate through.

Step4:
Once you have your raspberry puree you can add this to the vanilla frosting. I used a 2D tip to pipe the swirl and placed a green paper straw in to make it look drinkable!