So I've been doing cupcakes a lot lately. Funny that this post comes RIGHT AFTER the diet post lol :) But I do them on my cheat days, so it's OK. I could never open any kind of bakery though...being around baked goods 24-7 would mean 100 lb. weight gain for me, for sure!
So, today I made some chocolate cupcakes with almond...let's say "almond creme" (that sounds good) filling and coconut cream frosting. They were YUMMMM-O!!!
So I think I'll post the recipes, mainly so that I can find them later by tagging them as "recipes" and share the ones I have tried and tested with you so you can benefit (if you want to go to the trouble of making cupcakes :)
Anyway, here it is:
Adapted from Chockylit Cup Cake Bake Shop: (and I stole the picture online...I don't have time to take pictures of my cupcakes every time let's be honest... but these look about as yummy!)
Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered (I use the Hershey's dark chocolate version...much better)
1-1/2 cups milk
2 teaspoons vanilla
1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 1/2 to 2/3′s full (or they will overflow! I can do 34 cupcakes with this recipe). Bake at 350 degrees for about 18-25 minutes or until a cake tester comes outclean. (at 18 minutes, mine are PERFECT.)
This has become my go-to recipe for chocolate cupcakes. Super easy, nice and moist, but not too moist, and spongy enough to fill without falling apart.
Almond Creme Filling
Sounds so fancy with the title I just gave it! But it's not :) I just did:
3/4 can sweetened condensed milk
2/3 cup almond butter
1/4 cup milk
NOT sure how accurate these measurements are because I kinda just made it up and blended it together adding milk until it came to the right consistency. So, start with the almond butter, add as much sweetened condensed milk you want (til you reach the taste and texture you want) and then add regular milk until it thins out enough to fill the cupcakes. You don't want it runny, but you don't want people feeling like they're eating a chewy ball of almond butter either.
Coconut Cream Icing:
This I adapted from a recipe in Southern Living Magazine (I guess). I found it online here. It's YUM. I added about a cup of coconut flakes and lessened the powdered sugar.
½ cup butter, softened
3 ounce package cream cheese, softened
1 1/2 cup powdered sugar
3/4 cup coconut flakes (sweetened)
¼ cup cream of coconut (I didn't stir it up in the can...I just put the chunky part in and left the liquid, so then it didn't make the frosting too runny)
1 tsp vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add cream of coconut and vanilla, beating until smooth.
Yield: 3 cups
Again, I hope these measurements are right--just play it by ear lol.