salted caramel chocolate cupcakes

I found this recipe on pinterest. Yes, I do have a pinterest, and yes, I do actually make recipes that I find on there. I love these cupcakes because they are just heavenly. Salted caramel, chocolate and did I mention salted caramel. Yum!

Salted Caramel Chocolate Cupcakes

1 1/2 cups dark brown sugar

1/2 cup butter, softened

2 eggs (you could easily substitute applesauce here)

1 tsp vanilla

1 1/3 cups unbleached all-purpose flour

1/4 cup + 2 Tbsp cocoa powder

1 1/2 tsp baking soda

1/4 tsp salt

2/3 cup sour cream

2/3 cup boiling water

Preheat oven to 350*F. Begin by creaming together the butter and brown sugar until light and fluffy.

Mix in the eggs, one at a time and then the vanilla, beating well.

In a separate bowl combine the flour, cocoa powder, salt, and baking soda. Add this mixture alternately with the sour cream, mixing on low until just combined. Mix in the water.

Pour batter into cupcake liners* and bake at 350 degrees for 15-20 minutes.

Allow the cupcakes to cool while you make the salted caramel filling. This is the salted caramel recipe that I use, although you will find a different one on the original cupcake recipe.

Then cut little divets in the top of the cupcakes using a small, sharp knife. Pour the salted caramel sauce into this divets.

Top with salted caramel cream cheese frosting.

Salted Caramel Cream Cheese Frosting

1 8-oz. package cream cheese, softened

1/2 stick butter, softened

2 cups powdered sugar

1/2 tsp vanilla

salted caramel sauce to taste

Beat cream cheese until smooth. Beat in butter until smooth. Add in powdered sugar and vanilla and beat until smooth. Beat in salted caramel.

These cupcakes are so delicious. I'm serious. My mouth is watering right now as I am thinking about them, and I'm thinking it has been too long since I last made them. Please make and love! :)

*A helpful hint that my sister shared to help with pouring cupcakes is to use an  ice cream scoop. It is super easy and all of your cupcakes come out very uniform.

Strawberry Cake

I have several recipes to add on here, but this one I had a request for which is why it is getting precedence. I made this for the Valentine's Day dinner that I hosted. I thought it fit well with Valentine's Day to make a pink cake, so Strawberry Cake was the winner. If you have been reading this blog for long, you know by now that I dislike using box cake mixes, and may I just say that it is extremely difficult to find a from scratch strawberry cake recipe. When I found this one I was sold. I made it once last fall, and it was so delicious, I knew it would be perfect for Valentine's. (I apologize for the lack of photos.)

Strawberry Cake
24 oz frozen strawberries, thawed
1/4 cup almond milk
4 eggs
1 Tbsp vanilla extract
2 1/4 cup cake flour
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
1 1/2 sticks unsalted butter, softened
dash cinnamon

Preheat oven to 350*F and grease two 8inch round cake pans and line the bottoms with a paper towel. Thaw strawberries and drain some of the liquid off using a strainer. Puree the strawberries using a food processor or blender. Reserve 3/4 cup puree for the cake and set the rest aside to add to the frosting. In a small bowl combine the puree, almond milk, eggs, and vanilla. Mix with a fork until well blended and set aside. In the bowl of a stand mixer mix together the cake flour, sugar, baking powder, salt and cinnamon. Mix to combine. Beating on low speed, beat in the butter until moist crumbles form. Add in the liquids and mix until combined. Pour evenly into the cake pans, smooth tops, and bake for 20 to 25 minutes or until a toothpick comes out clean. Allow to cool and then frost.

Cream Cheese Frosting
8 oz. cream cheese, softened
5 Tbsp. butter, softened
2 tsp. vanilla
2 1/2 cups powdered sugar
reserved strawberry puree

Beat the cream cheese until smooth. Add in butter and beat until smooth. Add in vanilla. Then add the powdered sugar and beat until smooth. Add in some of the strawberry puree, but not too much or the frosting will be runny.

To assemble, place one layer of cake on cake plate, top with some strawberry puree. Place other layer on top. Then frost and enjoy!!

Notes: You can also make this cake with fresh strawberries. I'm looking forward to trying that this summer when there are fresh ripe strawberries. Obviously, you will want to hull the strawberries before you puree them. 6 large egg whites can also be substituted for the 4 eggs. I haven't tried this recipe with applesauce instead of eggs, but it seems to me like it would be delicious and make this cake even more moist than it is already. Maybe next time I make it that will happen.

Getting Creative

You know I believe in celebrating people's birthdays. Well, I try to make them what they like best, so I ask for guidelines. This leads to all kinds of responses, and can lead me on new adventures in cooking. There is always a little part of me that gets nervous when I decide to get creative in the kitchen because I'm a little afraid of failing. But that's one of the things I love most about being in the kitchen. No matter what kind of day I have had, I know that when I step into my kitchen and put together the right ingredients, I will get a delicious result.

All of that to say I asked a co-worker what he wanted for his birthday treat, and he told me cheesecake with jello. I had never heard of such a thing before, so I came home and googled jello cheesecake, and after browsing through what seemed a hundred recipes, I decided to combine several of them to get what I made.

It starts with a chocolate cookie crust, topped with a chocolate cheesecake layer, topped with fresh raspberries over which there is raspberry jello. So let's just call it:

Chocolate Raspberry Jello Cheesecake

Start by melting 4 oz. dark chocolate (at least 60% dark, I would probably go all the way to 70 or 75% if possible, but I like my chocolate dark). Remember when melting chocolate to stir it frequently so it doesn't burn the chocolate.

Then crush up some chocolate sandwich cookies (I used Oreos). Combine with a little melted butter and press into a pie plate.

Bake in a 350*F oven for 7ish minutes to help it to set. If possible I would then put this in the freezer to help it set further. I did not actually get to do that with this one, but I would do it next time.


In a bowl combine about 3/4 cup brown sugar, 1 tsp vanilla, some cinnamon, and about 2 Tbsp. milk (I used heavy whipping cream instead of milk and it made the cheesecake layer much thicker than I had expected), and 8 oz. cream cheese that has been softened. Beat until well combined.


Add in the chocolate and beat again until well combined.


Layer this on top of the cookie crust. At this point I would put this back into the freezer to set for a while, but I didn't do that the first time around. Top with fresh raspberries, and pour over that raspberry jello (a 3 oz. package made according to the directions). Allow to sit in the fridge overnight to set.


The only problem I really encountered that I wasn't expecting was that when I poured the jello over the top the crust kind of fell apart that's why I would suggest chilling it in the freezer after putting in the cheesecake layer, but it ended up just fine. Serve this topped with whipped cream.

cupcakes. . .yum!

I went shopping yesterday and found the coolest cupcake carrier. It has two layers, so it can hold up to 24 cupcakes, and it basically just wonderful. I just had to get it. Well, in honor of the new cupcake carrier, I just had to make cupcakes. So I went back to ming makes cupcakes and decided to try a new recipe out.

Espresso Fudge Cupcakes
1 cup unbleached all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar (I used coconut sugar)
1 tsp. vanilla
3 Tbsp. unsweetened applesauce
3/4 cup milk (which I didn't have on hand so I used half and half)
1/2 cup dark chocolate chips

Cream together butter and sugar. Add applesauce and vanilla.

The recipe called for espresso powder which I didn't have, so I dissolved 2 heaping Tbsp. of instant coffee in about 2 Tbsp. of hot water and added it to the half and half.


Alternately add the flour mixture and the coffee, half and half mixture to the butter mixture until it is all combined.


Stir in the chocolate chips. Bake at 350 degrees for 15-20 minutes.


The recipe off of ming makes cupcakes calls for chocolate cream cheese frosting. I happened to have some already made up in my fridge from making a cake a while ago, so I just iced them with that instead of making the frosting listed with the recipe. I honestly can't remember what I put in my chocolate cream cheese frosting.

pumpkin cupcakes

*Personal Note: H, I know you are freaking out because there is pumpkin in these cupcakes. Yes, they are delicious and you should try them.

I was in the mood for something reminiscent of pumpkin pie and pumpkin scones (which I will be posting a recipe for sometime soon, hopefully), and these cupcakes seemed just the thing. I love cooking with pumpkin because it keeps a lot of moisture in the food, and while it has a distinctive taste it isn't overpowering. Pumpkin also pairs well with some of my favorite spices. Here's my adapted recipe from Ming Makes Cupcakes:

Pumpkin Cupcakes
1 cup flour (I used 1/2 coconut and 1/2 oat)
2 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
pinch nutmeg
pinch ginger
pinch cloves
1 cup sugar (I used coconut sugar)
6 Tbsp. unsweetened applesauce
1/2 cup oil (I used canola)
1 cup pumpkin

In a bowl combine dry ingredients.

In a separate bowl combine the sugar and applesauce. Then add the oil and beat until well combined.


Next add the flour mixture.


Then add the pumpkin and mix well.


Bake at 350* for 30 minutes or until a toothpick comes out clean. I think I baked mine for about 25 minutes because my oven runs a little warm.

Cream Cheese Icing
4 oz. cream cheese, softened
1/2 stick butter, softened

1 cup confectioner's sugar

Mix until well combined.

I garnished with slices of crystallized ginger. And then I became addicted to crystallized ginger.


This makes a lovely late night snack with a cuppa tea. :)

the healthiest cupcake you will ever eat

Okay, please don't let the healthy part of this drive you away. Cupcakes can be both nutritious and delicious. These are simply healthy because of the substitutes and additions that I made. I was also making these so the roommate could have some. She's back from vacation, so I get to cook for her again instead of filling that void by cooking for other people. (Don't worry, other people, you will still get treats too.) This recipe is adapted from Ming Makes Cupcakes.

Carrot Cupcakes
1 cup flour (I used unbleached all-purpose)
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
6 Tbsp. applesauce (just an fyi, I use unsweetened in everything)
1/2 cup sugar (I used dark brown)
1/2 cup canola oil
crushed pineapple
2 cups grated carrots
flake coconut

Start with your grated carrots.


Add dry ingredients. Hmmm. . .at this point I may have also added a bit of nutmeg and ground ginger, but I like adding spices. You may do what you like.


Add applesauce.


Add sugar and coconut. (Okay, I admit it, I randomly thought that this would be good with coconut in it, perhaps because I love coconut, and so I randomly added some. Feel free to leave it out if you aren't as obsessed with it as I am.)


Give it a good mixing up.


Fill cupcake papers and bake at 325* for 35 minutes or until a toothpick comes out clean. My oven runs a little warm, so I think mine were done in about 30, but I could just be making that up.


Ready to be iced and garnished.

Cream Cheese Icing
4 oz. cream cheese, softened
1/2 stick butter, softened
1 cup confectioner's sugar

Mix all ingredients together and spread on cupcakes.

I garnished with sliced almonds and a sprinkle of cinnamon.

I can't wait for it to be summer. . .

. . .so that raspberries will be cheaper!! Because I fell in love with these cupcakes! So incredibly delicious!! Recipe from here. Confession: I was really tired when I made these, so I forgot to take pictures until they were ready to go in the oven. Oops.

Sour Cream Raspberry Cupcakes
1 cup flour (I used unbleached all purpose once again)
1 1/2 tsp. baking soda
pinch salt
1 stick butter
1/2 cup brown sugar
3 Tbsp. applesauce
1/2 cup sour cream
1 1/2 cups raspberries
1 tsp. cinnamon

Combine flour, baking soda, salt, and cinnamon. In a separate bowl cream butter and sugar. Add applesauce to butter mixture, then stir in the sour cream. Add the flour mixture. Then gently fold in the raspberries. Be gentle with the raspberries. They like the blueberries are sensitive creatures and you want to maintain their integrity.

Bake at 350* for 20 minutes or until a toothpick comes out clean. Look at that deliciousness waiting to happen!!

Cream Cheese Frosting
4 oz. cream cheese
1/2 stick butter
1 cup powdered sugar

Mix ingredients by hand and then beat with a mixer until light and fluffy. Spread on cupcakes.

As you can see, I garnished with a sprinkle of cinnamon and raspberries on top. Delicious!! I'm so ready for summer!!