Studio 5
Just a heads up for all of you Utah locals, I will be on Studio 5 again tomorrow (Monday the 15th of February) at 11:00 a.m on KSL. I will be making these little cuties so you don’t want to miss it! I will also be there on March 1st for Peanut Butter Lovers Day, so mark your calendars!!! I’m so excited! I’ll see you tomorrow!!!!
Baked on February 14, 2010 | Recipe Card: Uncategorized | 6 Bites | 
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Chocolate Cupcakes
I know it’s been a while since I posted. I have missed you all. I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand. I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers. Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:
I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one. But this is definitely my go-to recipe for Chocolate Cupcakes. I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious! It works out perfectly every time and it is the perfect combination of texture and moistness. I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.
I hope you enjoy it as much as I do!!!
Chocolate Cupcakes
makes 2 dozen
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:
Vanilla Frosting
2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract
Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.
xoxo,
Steph
Lemon-Almond Sugar Cookies
I ran out of vanilla extract. And so these cookies were born. They are amazing. I don’t know if I’ll ever go back to plain old vanilla. For sugar cookies anyways. The fresh lemon zest adds a bit of freshness to them and they are worth every calorie. I made these babies small so you can consume more and not feel guilty. And perfect for little fingers too!
Lemon-Almond Sugar Cookies
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup shortening, at room temperature
1 cup granulated sugar
3 eggs
3 tablespoons milk
1 teaspoon almond extract
zest of 1 lemon
Almond Frosting
2 oz. cream cheese, softened
2 tablespoons butter, softened
4 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract
Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, almond extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes. On a lightly floured surface, roll out the dough to desired thickness (I like mine a bit thicker). Cut out into desired shapes using a lightly floured cookie cutter. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for 9-12 minutes, less if you like them softer, more if you like them crispier.
For the Frosting:
Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk, and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.
Enjoy!
xoxo
Steph
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
Dear Stephanie’s Kitchen,
It’s been a while since I’ve been able to sit down and feed you a new post. I think about you ALL of the time. But there is always a bum to change, or someone needs to eat (geez, what am I a full service diner?) or even worse, the 2 year old has taken the liberty of taking off his own diaper and wiping down the walls with it (sorry TMI). And when I’m not doing that, I’m feeding a helpless little baby who hasn’t quite figured out how to hold the bottle all by herself. All of this means you have been neglected once again. Please don’t give up on me little blog. One of these days I swear, I will have all of my time devoted to you and only you, but until then, just keep on breathing. Please know that you are always on my mind and hopefully soon I will have this 3 kids under the age of 4 thing down pat and I will be able to master the art of multi-tasking.
Love,
Steph :)
p.s here are some lovely and super delicious mini-chocolate bundt cakes with peanut butter frosting for you and only you, enjoy!
Mini Chocolate Bundt Cakes with Peanut Butter Frosting
6 tablespoons cocoa powder
1 1/2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water
Sift together the cocoa, sugar, salt, baking soda and flour. Set aside. Using a mixer, mix the eggs, vanilla, oil and cold water until creamy. Slowly add the dry ingredients until well incorporated. Scoop evenly between 18 mini bundt cakes or 24 lined muffin cups and bake at 375 degrees for about 15-18 minutes. Top with peanut butter frosting.
Peanut Butter Frosting
2 cups confectioners’ sugar
1/2 cup butter, at room temperature
1 cup creamy peanut butter
3 tablespoons milk
1/2 teaspoon vanilla extract
Cream the butter and peanut butter together until smooth. Add the confectioner’s sugar and vanilla and slowly add the milk until the consistency is perfect for piping onto the bundt cakes. Place the frosting in a ziploc bag and cut off just a bit of the corner of the bag. Slowly pipe the frosting on the bundt cakes. I topped mine with reeses peanut butter pieces. Yummy!
Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle
My mind is empty tonight. Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.
Well I could tell you how delicious these mini bundt cakes are. So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while. She finally had to ask for it back. I was crushed. I was having a hard time finding one for me. But than my friend called me today and told me that Walmart was selling them for $18. Good deal. I was so incredibly excited. Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it. And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe. So I whipped up these Pumpkin Chocolate Chip Bundts. Oh and the Cinnamon Cream Cheese Drizzle! So divine. I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant. There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan. That works too. The recipe is really yummy. It is moist and oh so delicious.
I guess I had something to say afterall..so sorry for the ramblings! Hope you all have a great weekend!
Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.
Enjoy!
Baked on October 8, 2009 | Recipe Card: Cakes, Uncategorized, desserts | 14 Bites | Print
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