Chocolate Supreme Cupcakes

Sweets | January 31, 2016 | By

My food blog would not be complete without cupcakes. I had a small cupcake business when I lived in Sweden. The Swedes do love their afternoon “fika,” cake breaks! Here’s one that was most popular among the Swedes, but I’m sure you will also find it über-sinful! It’s layers of chocolate, so what could possibly be wrong with that? It’s the right amount of sweet after dinner, or maybe this is dinner?

Chocolate Supreme Cupcakes
 
Author:
Serves: 12
Ingredients
Make the cupcakes
  • 1 cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • ¾ cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
Make the frosting
  • 12 ounces cream cheese softened
  • 1 ½ sticks unsalted butter, softened at room temperature
  • 4 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • Pinch salt
  • 1 lb. 2 oz. bittersweet chocolate, melted and slightly cooled
  • 1 ½ cups sour cream
  • Chunks of dark chocolate
Instructions
For the cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tray with paper liners.
  2. Whisk flour, baking soda and salt in a bowl. Set aside. Heat milk over medium high heat but don’t boil. Pour milk over unsweetened cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk in sugar, canola oil, egg and vanilla until smooth. Slowly whisk in the dry ingredients until just combined. Fill each liner with batter ¾ way full. Bake 20 to 25 minutes until toothpick comes out clean. Let cool five minutes and transfer to baking rack to cool completely.
For the frosting
  1. Beat cream cheese and butter with a mixer on medium speed until fluffy and fully combined, about 3 minutes. In a medium bowl, sift together sugar, cocoa powder, and salt. Gradually beat into cream cheese mixture. With machine running, pour in melted chocolate in a slow, steady stream. Beat in sour cream until well combined. Sprinkle with chunks of dark chocolate. (Beat well if refrigerating frosting before using.)

Coconut Pumpkin Breakfast Cupcakes

Sweets | January 28, 2016 | By

Cupcakes for breakfast? Why the heck not? They are muffin siblings anyway, so go ahead and enjoy this easy “breakfast cupcake.” The coconut flour in this recipe really adds a wonderful flavor and consistency to the cake. Its muffin-like texture screams for a cup of Joe! Top it off with vanilla frosting, grab your coffee cup, and pull up a chair!

Coconut Pumpkin Breakfast Cupcakes
 
Author:
Serves: 12
Ingredients
  • ¾ cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ cup organic pumpkin puree
  • 5 eggs
  • ½ cup coconut oil, melted
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk
  • Vanilla frosting (optional )
  • Toasted coconut flakes
Instructions
  1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. In a small bowl, mix dry ingredients together and set aside. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract. Add dry ingredients. Mix well. Scoop batter into cupcake liners filling each ¾ way full. Bake 25 minutes, or until muffins are firm and golden brown. Let muffins cool. Top with vanilla frosting if desired, and sprinkle with toasted coconut flakes.
Notes
Coconut flour and organic pumpkin puree can be found at select grocery stores like Trader Joe's and Whole Foods.

Adapted from: Coconut Mama

Manju Red Bean Cookies

Sweets | January 19, 2016 | By

While eating my way through the sample tables at one of my favorite Asian bakeries in Atlanta (guilty as charged!), I popped one of these little delicacies in my mouth and knew I was destined to make a batch! Sweet red bean paste happens to be so good that you could eat it plain by the spoonful. But, please save some for the cookie filling! These cookies taste a lot like sugar cookies, with bean paste filling. For this recipe, I thumb-printed the tops of the cookies and inserted a few golden raisins. They are mmm-mmm good!

Manju Red Bean Cookies
 
Author:
Serves: 40 cookies
Ingredients
  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 17 oz. bag or can sweetened red bean paste
  • ½ cup golden raisins
  • 1 beaten egg for egg wash
Instructions
  1. Preheat oven to 375 degrees. Use two baking sheets with parchment paper on top. In a mixer, beat sugar and butter together until creamy and smooth. Beat in eggs, one at a time until smooth. Add vanilla extract and beat well.
  2. Sift together flour and baking powder in a large bowl. Gradually add flour mixture into butter mixture, mixing well after each addition, until dough is smooth.
  3. To make cookies: Generously flour your hands and working surface. Roll 2-inch-size balls from the dough and form into 4-inch flat circles on your floured working surface. Spoon about 1 teaspoon of red bean paste into the center of each dough circle. Gather and pinch the edges around the filling until sealed to form a round dough ball. Place dough balls on the baking sheets about 2 inches apart. Using your thumb, make a thumb imprint in the center of each dough ball making a dent. Insert 3 to 4 golden raisins into the dent. Brush dough balls all over with egg wash.
  4. Bake in preheated oven until tops are lightly browned, about 15 minutes.
Notes
Sweetened red bean paste can be found at most specialty Asian markets. I've found that buying it online is very costly.

Adapted from: KJ Lowe/All Recipes