VANILLA CUPCAKES

yield: 12 cupcakes
prep time: 25 minutes
cook time: 20 to 24 minutes
total time: 50 minutes

INGREDIENTS:
Vanilla Cupcakes:
1 cups all-purpose flour
1 cup granulated sugar
1 teaspoons baking powder
teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1 teaspoons vanilla extract
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract

DIRECTIONS:
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin
with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle
attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until
smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand
until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick
or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and
transfer to wire rack; cool cupcakes to room temperature before frosting.
4. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5
minutes, stopping to scrape the bowl once or twice.
5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is
incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip
at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room
temperature and then give it a quick whip in the mixer before using.

DARK CHOCOLATE CUPCAKES

yield: 12 cupcakes
prep time: 30 minutes (active), 45 minutes (inactive)
cook time: 18-20 minutes
total time: 50 minutes

INGREDIENTS:
For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
cup (1.5 ounces) Dutch-processed cocoa powder
cup (3.75 ounces) all-purpose flour
teaspoon baking soda
teaspoon baking powder
2 eggs
cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
teaspoon table salt
cup (4 ounces) sour cream
For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
teaspoon vanilla extract
teaspoon kosher salt
cup heavy cream

DIRECTIONS:
1. To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick
muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water;
heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the
mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate
mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in
sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20
minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin
pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
7. To make the Peanut Butter Frosting: Place the confectioners' sugar, peanut butter, butter, vanilla and salt in the bowl of an
electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber
spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

GUINNESS, WHISKEY & IRISH CREAM CUPCAKES

yield: 24 cupcakes
prep time: 40 minutes
cook time: 17 minutes
total time: 1 hour

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys
Irish Cream frosting.

INGREDIENTS:
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoons baking soda
teaspoons salt
2 eggs
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream

DIRECTIONS:
1. To Make the Cupcakes: Preheat oven to 350 degrees F. Line 24 cupcake cups with liners. Bring the Guinness and butter to a
simmer in a heavy, medium saucepan over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Cool
slightly.
2. Whisk the flour, sugar, baking soda and salt in a large bowl to combine. Using an electric mixer, beat the eggs and sour cream
on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the
speed to low, add the flour mixture and beat briefly. Using a rubber spatula, fold the batter until completely combined. Divide the
batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool the
cupcakes on a rack.
3. To Make the Whiskey Ganache Filling: Finely chop the chocolate and transfer it to a heatproof bowl. Heat the cream until
simmering and pour it over the chocolate. Let it sit for one minute and then, using a rubber spatula, stir it from the center
outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to
be piped.
4. To Fill the Cupcakes: Using a 1-inch round cookie cutter (or the bottom of a large decorating tip), cut the centers out of the
cooled cupcakes, going about two-thirds of the way down. Transfer the ganache to a piping back with a wide tip and fill the holes
in each cupcake to the top.
5. To Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5
minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar
until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is

light and fluffy.

6. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the
cupcakes in an airtight container.

MARGARITA CUPCAKES
yield: 12 cupcakes
prep time: 25 minutes
cook time: 25 minutes
total time: 50 minutes

INGREDIENTS:
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 limes
2 tablespoons tequila
teaspoon vanilla extract
cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt

DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture
may start to look curdled at this point, but don't worry, it will all come back together, power on!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only
until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows
only moist crumbs attached, rotating the pan at the halfway point.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2
tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes.
Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is
incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high
speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until

desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime
wedge.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

yield: 12 cupcakes
prep time: 30 minutes
cook time: 17 to 20 minutes
total time: 1 hour

Coffee-infused chocolate cupcakes topped with espresso-spiked buttercream frosting.

INGREDIENTS:
For the Cupcakes:
1 cups all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup whole milk
cup strong brewed coffee, at room temperature
1 teaspoons espresso powder
1 teaspoon vanilla extract
cup (1 stick) unsalted butter, at room temperature
cup granulated sugar
cup light brown sugar
1 egg, at room temperature
For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoons vanilla extract
1 teaspoons espresso powder

DIRECTIONS:
1. To make the Cupcakes: Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room
temperature.
2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt.
4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add
the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly
add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the
center of a cupcake comes out clean. Cool completely before frosting cupcakes.
6. To make the Frosting: Mix the espresso powder into the vanilla until dissolved; set aside.

7. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping
once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time,
waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape
the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the
espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the
sides as necessary.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

yield: 12 cupcakes
prep time: 15 minutes
cook time: 20 minutes
total time: 35 minutes

INGREDIENTS:
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
cup granulated sugar
1 egg
2 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
teaspoon vanilla extract
cup buttermilk
1 cup + 2 tablespoons all-purpose flour
teaspoon salt
teaspoon baking soda
1 teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high
and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick
paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to
scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until
combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for
another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or
skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool
completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5
minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until
all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few
minutes until the frosting is light and fluffy, scraping the bowl as necessary.