Matt Armendariz

Rocky Road Cupcakes

C ON T R IB U T E D B Y GR A C E PAR I S I

ACTIVE: 35 MIN

TOTAL TIME: 1 HR

SERVINGS: MAKES 12 CUPCAKES

C AK E

1.

4 tablespoons unsalted butter

2.

1/4 cup vegetable oil

3.

1/2 cup water

4.

1 cup all-purpose flour

5.

1 cup granulated sugar

6.

1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

7.

3/4 teaspoon baking soda

8.

1/8 teaspoon salt

9.

1 large egg

10.

1/4 cup buttermilk

11.

1 teaspoon pure vanilla extract

F RO ST IN G AN D TOPP IN G

1.

4 ounces bittersweet chocolate, finely chopped

2.

1/2 cup heavy cream

3.

3 tablespoons unsalted butter

4.

1 tablespoon light corn syrup

5.

Pinch of salt

6.

Chopped salted peanuts, for topping

7.

Mini chocolate chips, for topping

8.

Mini marshmallows, for topping

1.

Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.

2.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

3.

In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the
melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and
beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the
bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about threefourths full.

4.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a
toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to
a rack to cool completely.

5.

Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream
with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the
chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking
occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a
frosting firm enough to spread, let stand for 1 hour.

6.

Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled
cupcakes and serve.
Buy Marzipan for Your Holiday Baking.

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for
up to 2 days or frozen for up to 1 month. The chocolate frosting can be refrigerated in an airtight
M AKE AH E AD

container for up to 3 days. Return to room temperature before using.

F R O M P E R F E C T IN G TH E C U P C A K E

http://www.foodandwine.com/recipes/rocky-road-cupcakes-may-2008

Kana Okada

Strawberry Shortcake Cupcakes

C ON T R IB U T E D B Y GR A C E PAR I S I

TOTAL TIME: 45 MIN

SERVINGS: MAKES 12 CUPCAKES

FAST

MAKE-AHEAD

C AK E

1.

1 cup plus 2 tablespoons all-purpose flour

2.

2 tablespoons cornstarch

3.

1 1/4 teaspoons baking powder

P U B LI S H E D MAY 2 0 0 8

4.

1/8 teaspoon salt

5.

3/4 cup granulated sugar

6.

2 large eggs, at room temperature

7.

1 1/4 teaspoons pure vanilla extract

8.

4 tablespoons unsalted butter, melted

9.

1/4 cup vegetable oil

10.

1/2 cup milk, at room temperature

F RO ST IN G AN D TOPP IN G

1.

6 tablespoons unsalted butter, softened

2.

2 cups confectioners' sugar, sifted

3.

1/2 teaspoon pure vanilla extract

4.

Pinch of salt

5.

2 tablespoons milk or heavy cream

6.

Strawberry jam

1.

Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.

2.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

3.

In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla
extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter
and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry
ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the
batter into the lined muffin tins, filling them about two-thirds full.

4.

Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a
toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the
muffin tin, then transfer them to a wire rack to cool completely.

5.

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium
speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low
speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk
or heavy cream and beat until light and fluffy, about 2 minutes.

6.

Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and
serve.

Try Premium Almond Flour.Perfect for Holiday Baking.Taste the Difference Today.ads by Swoop
The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for
up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an
M AKE AH E AD

airtight plastic container for up to 2 days. Return to room temperature before using.

F R O M P E R F E C T IN G TH E C U P C A K E

http://www.foodandwine.com/recipes/strawberry-shortcake-cupcakes

Quentin Bacon

Take 5 Carrot Cupcakes

C ON T R IB U T E D B Y B RYAN V I E T ME I E R

ACTIVE: 30 MIN

TOTAL TIME: 1 HR

SERVINGS: MAKES 14 CUPCAKES

MAKE-AHEAD

STAFF-FAVORITE

P U B LI S H E D MAY 2 0 0 8

Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's
Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them
up, preventing crumbs.
1.

1 cup all-purpose flour

2.

1 1/2 teaspoons cinnamon

3.

1 teaspoon baking soda

4.

1/2 teaspoon salt

5.

2 large eggs

6.

3/4 cup canola oil

7.

1 cup sugar

8.

1 teaspoon pure vanilla extract

9.

1 1/2 cups finely shredded carrots (from about 6 medium carrots)

10.

Cream Cheese Frosting

1.

Preheat the oven to 350 and line 14 muffin cups with paper liners. Spray the liners with
vegetable-oil spray.

2.

In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl,
using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high
speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a
rubber spatula, then fold in the carrots.

3.

Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick
inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to
the freezer to chill.

4.

Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the
frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the
cupcakes and serve.

http://www.foodandwine.com/recipes/take-5-carrot-cupcakes

Cream Cheese Frosting

C ON T R IB U T E D B Y B RYAN V I E T ME I E R

TOTAL TIME: 15 MIN

SERVINGS: MAKES 1 1/2 CUPS

BASIC-EASY

Use this recipe to make Bryan Vietmeier's Take 5 Carrot Cupcakes.

1.

4 tablespoons unsalted butter, softened

2.

4 ounces cream cheese, softened

3.

1/2 teaspoon pure vanilla extract

4.

1 3/4 cups confectioners' sugar (8 ounces)

1.

In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in
the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.

http://www.foodandwine.com/recipes/cream-cheese-frosting-bryan-vietmeier

Dana Gallagher

Double Dark Chocolate Cupcakes with Peanut Butter

Filling
C ON T R IB U T E D B Y P E G G Y C U LLE N

ACTIVE: 45 MIN

TOTAL TIME: 3 HRS

SERVINGS: MAKES 24 CUPCAKES

MAKE-AHEAD

Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with
a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky
chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes,"
says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole
into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter.
1.

3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)

2.

1/2 cup boiling water

3.

1 cup buttermilk

4.

1 3/4 cups all-purpose flour

5.

1 1/4 teaspoons baking soda

6.

1/4 teaspoon baking powder

7.

1/4 teaspoon salt

8.

1 1/2 sticks plus 3 tablespoons unsalted butter, softened

9.

1 1/2 cups granulated sugar

10.

2 large eggs, at room temperature

11.

1 teaspoon pure vanilla extract

12.

1 cup creamy peanut butter

13.

2/3 cup confectioners' sugar

14.

1 cup heavy cream

15.

8 ounces semisweet chocolate, chopped

1.

Preheat the oven to 350 and position 2 racks in the lower and middle third of the oven. Line
24 muffin cups with paper or foil liners.

2.

Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a
smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with
the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of
the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and
vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully
spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to
22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then
transfer them to wire racks to cool completely.

3.

In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until
creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes.
Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star
tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch
deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will
feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and
repeat until all of the cupcakes are filled.

4.

In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet
chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream
until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip
the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the
cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them
to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny
rosettes on the tops of the cupcakes.

Try Almond Paste & Marzipan.Perfect for Holiday Baking.Taste the Difference Today.ads by

Swoop

The cupcakes are best served the same day they are made, but they can be refrigerated
overnight in an airtight container. NO TE S Cooking Club Tip: If you don't have a pastry bag with a
M AKE AH E AD

fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp
paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling
directly into the hole.

F R O M D OU B L E D A R K C H OC OL ATE C U P C A K E S W IT H P E A N U T B U T T E R F I LL IN G , E D I T OR S P IC K S : ME L IS S A
R U B E LS FAVOR IT E F &W R E C I P E S , E D I T OR S P IC K S : K ATE H E D D IN G S S FAVO R I T E F &W R E C IP E S , E D IT OR S P IC K S :
GR A C E PAR I S I S FAVO R I T E F &W R E C IP E S

P U B LI S H E D A P R I L 2 0 0 4

http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanutbutter-filling

Kana Okada

Cookies & Cream Cupcakes

C ON T R IB U T E D B Y GR A C E PAR I S I

TOTAL TIME: 45 MIN

SERVINGS: MAKES 12 CUPCAKES

FAST

MAKE-AHEAD

C AK E

1.

4 tablespoons unsalted butter

2.

1/4 cup vegetable oil

3.

1/2 cup water

4.

1 cup all-purpose flour

5.

1 cup granulated sugar

6.

1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

7.

3/4 teaspoon baking soda

8.

1/8 teaspoon salt

9.

1 large egg

10.

1/4 cup buttermilk

11.

1 teaspoon pure vanilla extract

F RO ST IN G AN D TOPP IN G

1.

6 tablespoons unsalted butter, softened

2.

2 cups confectioners' sugar, sifted

3.

1/2 teaspoon pure vanilla extract

4.

Pinch of salt

5.

2 tablespoons milk or heavy cream

6.

Crushed Oreos, for topping

1.

Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.

2.

In a medium saucepan, melt the butter with the vegetable oil and water over low heat.

3.

In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the
melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and
beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the
bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about threefourths full.

4.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a
toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to
a rack to cool completely.

5.

In a medium bowl, using a handheld electric mixer, beat the softened butter at medium
speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low
speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk
or heavy cream and beat until light and fluffy, about 2 minutes.

6.

Spread the frosting on the cooled cupcakes, top with the crushed Oreos and serve.

Try Premium Almond Flour.Perfect for Holiday Baking.Taste the Difference Today.ads by Swoop
The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for
up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an
M AKE AH E AD

airtight plastic container for up to 2 days. Return to room temperature before using.

F R O M P E R F E C T IN G TH E C U P C A K E

http://www.foodandwine.com/recipes/cookies-and-cream-cupcakes

P U B LI S H E D MAY 2 0 0 8