Valentine Sprinkle Cupcakes

It’s almost Valentine’s Day! I know there are a lot of differing attitudes surrounding this holiday, but really, I don’t care…I LOVE IT.

While we should share our love on the daily, it’s not a bad idea to spread a little extra love and appreciation on this day, Cupid’s Birthday (probably). Plus, I get to bust out all the pink and red and glitter and SPRINKLES! These mini cupcakes are an unapologetic celebration of all things sweet and saccharine that is Valentine’s Day. So, share a cupcake, give a Valentine, make a date with your love or your very best pals. Basically, just let your favorites know their your fave in the form of butter and sugar and sprinkles.

PS, can we talk about how Funfetti is NOT Rainbow Party Chip? Personally, I prefer the latter but don’t really know what those little rainbow chips are, cause they are definitely not sprinkles. Have you made this distinction? If so, discuss. [recipe]

Print Recipe

Sprinkle Cupcakes

Adapted from this recipe.

Makes about 48 mini cupcakes.

1 stick (4 ounces) softened, unsalted butter

1 1/4 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup milk

5 tablespoons sprinkles

Preheat the oven to 350˚F. Line 2 mini muffin tins with paper liners.

In the bowl of a mixer (or in a mixing bowl with a hand mixer), beat the butter until creamy. Add the flour, baking powder, salt, and sugar. Mix on medium speed for 1-2 minutes until the mixture resembles a crumble topping. Add in the eggs and beat for 2 minutes until the mixture becomes light and fluffy. Gradually add in the milk and vanilla until just combined. Fold in the sprinkles. Using a small cookie scoop or spoons, fill each mini cupcake cup about 3/4 full. Bake in the preheated oven, one pan at a time, for about 15 minutes or until the cupcake tops spring back to the touch. Cool on a rack completely before frosting.

Whipped Buttercream

Adapted from this recipe.

1 cup sugar

1/4 cup flour

1 cup milk

pinch of salt

2 teaspoons vanilla

1 cup softened, unsalted butter

sprinkles for decoration

In a saucepan whisk together the sugar and flour, whisk in the milk until smooth, add the salt. Heat the mixture over medium-high heat, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and allow to cool completely.

Once cooled, beat the butter in a mixer (or using a hand mixer and mixing bowl) until creamy. Add the cooled flour mixture and vanilla. Beat until a smooth frosting forms (the mixture may look greasy or curdled at some point, just keep whipping it!). Spread or pipe onto baked and cooled cupcakes and decorate with additional sprinkles. [/recipe]

Chocolate Cupcakes with Peanut Butter Frosting

Happy Halloween! I love this day, it’s so spooky-scary in the funnest way and even though I rarely dress up I love to pop in a movie, cuddle up, maybe pass out some candy to adorable trick-or-treaters, and indulge in some treats myself…of course. These cupcakes fit the bill for the treats sans tricks, but they could really be for any occasion.

Can I tell you, I’ve been working on this cupcake recipe for days…like seriously, SO MANY batches of chocolate cupcakes have emerged from my oven and these are the best ones. They are springy and tender and oh-so-chocolatey. Plus, this recipe makes exactly 12 cupcakes…which is the perfect number for me, some for the house and some to give away. The frosting on these cupcakes just sweetens the deal and makes for one of my favorite candy inspired combos–chocolate and peanut butter! It’s creamy, sweet, lush, and gently spiced with nutmeg. Nutmeg may sound weird with peanut butter, but it’s really, really great here. There’s barely enough to notice but it gives these cupcakes depth and really add a little somethin’ extra.

So, let’s celebrate this spookiest of days with treats (and not tricks)! Huzzah!


Print Recipe

Chocolate Cupcakes with Peanut Butter Frosting

Makes 12 cupcakes

I use a cocoa powder that is dutched (ie, processed so the acid is stripped) this type of cocoa powder results in a deep, almost black cake. My favorite brand of cocoa powder is Valrhona.

1 cup all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

scant 1/4 teaspoon salt

1/2 cup canola oil

1/2 cup buttermilk

2 eggs

1 1/2 teaspoons vanilla

Preheat the oven to 350˚F and line a muffin tin with 12 cupcake papers.

In a mixing bowl whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. In a large measuring cup mix together the canola oil, buttermilk, eggs, and vanilla until the eggs are fully incorporated. Pour the egg mixture into the flour mixture and fold until just combined. Divide the batter between the prepared muffin cups, about 3/4 up each liner. Bake in the center of the oven about 25 minutes or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Cool completely before frosting.

Peanut Butter Frosting

Adapted from Sky High: Irresistible Triple Layer Cakes

Adding the peanut butter last is key here, if you add it with the cream cheese and butter no amount of mixing will bring it together into a smooth consistency.

8 ounces cream cheese, softened

3 tablespoons unsalted butter, softened

1-2 tablespoons cream

pinch of salt

1/8-1/4 teaspoon fresh grated nutmeg

1 lb. confectioner’s sugar

1/2 cup peanut butter

Using a hand mixer or stand mixer, beat the cream cheese and butter together until creamy. Add the powdered sugar and 1 tablespoon of the cream until combined completely. Add in the peanut butter and beat just until combined, beat in the remaining cream if needed to reach desired consistency. Spread or pipe onto the cooled cupcakes. [/recipe]

This is what treat-thirty looked like yesterday. SO GOOD.

Double Chocolate Doughnuts w. Chocolate Sprinkles

It’s no secret we’re fiends for chocolate around here–Sean especially…and today is his birthday! Yay! I made these doughnuts with my favorite dude in mind, piling chocolate on top of chocolate with a sprinkling of more chocolate for good measure.

These doughnuts are of the baked variety–cakey and tender with an intense chocolate flavor. The glaze is a super simple mixture of powdered sugar, cocoa, and milk. The chocolate sprinkles are actually chocolatey, not just brown, adding that extra little bit of decadence.

Double Chocolate Doughnuts

Adapted (lightly) from Shutterbean

I used a heart shaped doughnut pan, making 1 dozen doughnuts–if you use a regular doughnut pan you should yield about 6 doughnuts. 

1 cup cake flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1/2 cup buttermilk

1 egg

3 Tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Preheat oven to 350*F. Lightly spray a doughnut pan with cooking spray.

In a mixing bowl whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup whisk together the buttermilk, egg, butter, and vanilla. Mix the wet mixture into the dry until just combined. Scrape the batter into a plastic bag, cut off the tip, and pipe batter into doughnut pan wells–about 1/2 way up the sides. Bake for 10 minutes (heart shaped) or 13 for regular doughnuts. Allow to cool about 5 minutes in the pan before turning out onto a rack to cool. Glaze and sprinkle once doughnuts have cooled.

Chocolate Glaze

1/2 cup powdered sugar

1 Tablsepoon unsweetened cocoa powder

3 Tablespoons milk

Whisk all ingredients together until combined well. Add more powdered sugar to thicken or milk to thin, to desired consistency.