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cupcake

Mochaccino Cupcakes!

mochaccino Cupcakes-gog

Life has been busy… but never too busy for cupcakes! Mochaccino Cupcakes were our Sunday Dessert here! Combining a few of my favorite flavors, this recipe definitely satisfied my cupcake crazing. 😉 A delicious chocolate cupcakes topped with Caramel Latte icing and finished with Mini Chocolate chips for a sweet garnish! ♥ I hope you enjoy!

Yields 24 cupcakes

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Icing

Frosting

  • 1 stick butter(softened)
  • 4 oz cream cheese (softened)
  • 1/2 cup caramel
  • 2 tsp instant coffee
  • 1 TBS vanilla extract
  • 4-5 cups powder sugar
  • Mini chocolate chips (optional)

Directions

  1. Preheat oven to 350 degrees F. Line muffin cups with liners. Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes.
  4. While cooling, prepare frosting!
  5. Dissolve instant coffee in the vanilla. Beat butter and cream cheese until combined. Add Caramel and powder sugar along with instant coffee & vanilla. Whip until fluffy, adding more powder sugar to achieve desired consistency!
  6. Once cupcakes are cooled, generously ice and sprinkle with mini chocolate chips.
  7. ENJOY!!

mochaccino Cupcakes 1 || GOG

“O taste and see that the Lord is good: blessed is the man that trusteth in him.
 O fear the Lord, ye his saints: for there is no want to them that fear him.”
Psalm 34:8-9

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Cinnamon Roll Espresso Cupcakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 18

Have I mentioned my family has the ability to consume extremely rich food?! 😉 It was a beautiful Sunday afternoon, and was FREE for me to get in the kitchen & experiment! The first time in a couple of weeks but what will I make? Dessert for sure! Not really in the mood for a fruity dessert today, perhaps chocolate and caramel but, than again, I have a dessert planned for that combinations that requires a few more ingredients from the grocery store. Then it came to me, Cinnamon Roll Espresso Cupcakes!! 🙂 I know, cupcakes again. But they happen to be my favorite! 🙂 A rather sweet combination of vanilla cake and buttery cinnamon-swirl, with a rather delightful espresso glaze, and top it off with an extremely cream-cheesy icing! Sprinkle a little cinnamon and call it a cupcake! 🙂 My sister said they were “indescribably delicious!” 🙂

Original recipe credits go to bakingdom.com with a few minor tweaks from me.

Yields 24 delicious cupcakes!

Cinnamon SWIRL

  • 1/2 cup butter {melted}
  • 2/3 cup brown sugar
  • 2 tsp cinnamon

FOR THE CUPCAKES

  • 3 cups flour
  • 1 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup butter{room temperature}
  • 1 cup sour cream
  • 4eggs
  • 2 tsp vanilla extract

Coffee Icing

  • 4 tbs butter {softened}
  • 2-3 cups powder sugar
  • 1 tsp vanilla extract
  • 3 tbs (15 to 30 ml) espresso or rather strong coffee
  • 8oz cream cheese {at room temperature}
  • 1/4 cup butter {at room temperature}
  • 4 cups powder sugar
  • 1 tsp vanilla
  1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside!
  2. To make the cupcakes: Preheat oven to 350 degrees. Line muffin pans with cupcake papers!
  3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining.
  4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
  5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.
  6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.
  7. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the espresso until desired consistency is reached (I only used all 4 tablespoons). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
  8. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then pipe on cream cheese icing!
  9. Enjoy!! 🙂

[vimeo http://www.vimeo.com/72627808 w=560&h=315]
Cinnamon Roll Cupcakes :: Granola Girl bakes

Cinnamon Roll Cupcakes :: Granola Girl bakes 2

Cinnamon Roll Cupcakes :: Granola Girl bakes 3

Cinnamon Roll Cupcakes :: Granola Girl bakes 5

Cinnamon Roll Cupcakes :: Granola Girl bakes 6

Cinnamon Roll Cupcakes :: Granola Girl bakes 7

Cinnamon Roll Cupcakes :: Granola Girl bakes 9

Cinnamon Roll Cupcakes :: Granola Girl bakes 12

Cinnamon Roll Cupcakes :: Granola Girl bakes 11

Cinnamon Roll Cupcakes :: Granola Girl bakes 22

Cinnamon Roll Cupcakes :: Granola Girl bakes 14

Cinnamon Roll Cupcakes :: Granola Girl bakes 21

7 Comments

Salted Caramel Mocha Cupcakes {reblogged!}

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 10 Salted Caramel Mocha Cupcakes ::14 Granola Girl Bakes 13

Yes, I have posted this recipe before! BUT this time I decided to skip making my own hot fudge & caramel. 🙂 You see, I have heard of this company called slickepott for quite some time now and when I didn’t win a give-away for their caramel sauce I just decided it was time to order some! 🙂 And since I was already ordering a jar of caramel sauce{Just to make the purchase a little more sweet} I decided to add a jar of hot fudge too! 😀 So, my Salted Caramel Mocha Cupcakes simplified with delicious all-natural but pre-made caramel & hot fudge! A delicious layer of chocolate pound cake, then sweet cream-cheesey espresso, add a layer of caramel then hot fudge, and top it off with a salted caramel icing! Super easy and quick, had these cupcakes done in 1 hour! And forewarning, don’t consume too close to bed or else you will be blogging at 3am like me! 😉

Original Recipe makes 16 rather really large cupcakes!

Cake

  • 1 1/2 cups butter, softened
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt

Espresso layer

  • 1 pkg cream cheese (softened)
  • 2 tbsp milk
  • 1 tbsp instant coffee
  • 2 cups powder sugar
  • 1 13oz Jar Salted Caramel or 1 Jar regular Caramel plus 1/2 tsp salt!
  • 1 14 oz Jar hot fudge sauce

Icing:

  • 1/3 cup caramel
  • 2 sticks butter (softened)
  • 1 pkg softened cream cheese
  • 4-5 cups powder sugar

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 16 8oz coffee mugs{be sure they are oven proof!} Mix together the flour, cocoa, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared mugs.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely!
  4. While cake is baking Beat all latte layer ingredients on high until light and fluffy! After cakes have cooled, add latte layer. Spread evenly over each cupcake.
  5. Next spread 3/4 cup caramel evenly over all 16 cupcakes. Then follow with hot fudge
  6. Now it’s time for the icing! Pipe generously on top{I love using a ziplock with a whole cut at the tip!}
  7. Last thing to do is drizzle with caramel, find 16 hungry friends, and enjoy!! 🙂

[vimeo 68897833 w=620 h=349]
Salted Caramel Mocha Cupcakes :: Granola Girl Bakes

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 1

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 3

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 4

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 7

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 11

Salted Caramel Mocha Cupcakes :: Granola Girl Bakes 9

3 Comments

Vanilla Buttercream Cupcakes ♥

Vanilla Cupcakes 8 © GranolaGirlBakes.com

I  ♥ Cupcakes!! Add sprinkles to the mix and you have the perfectly perky dessert. 🙂 Last night I made Vanilla Buttercream Cupcakes. I just couldn’t help myself! The brand new container of sprinkles was calling out to me!! 😉 The base is a delightful Cream Cheese pound cake(sounds way too heavy but it really isn’t!) and the icing a sweet and rich buttercream. Yes, these are definitely sweet and you will need a few cups of coffee to finish one off but definitely fun to make!

Yields: 2 dozen 6oz glass ramekins or mugs

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt

Directions

  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Generously coat 2 dozen glass ramekins or mugs(be sure they are bake-proof!) with butter and dust with flour; immediately pour in batter (usually 2 ice-cream scoopers full).
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 20-25 minutes.
  4. Cool completely.
  5. Pipe on icing(recipe bellow) and top immediately with sprinkles!
  6. Brew a rather large pot of coffee, sit down with a few of your favorite people, and enjoy!! (:

BUTTERCREAM frosting:

  • 3/4 cup butter softened
  • 1/2 cup heavy cream (milk can be substituted)
  • 1TBS vanilla
  • 1/2tsp almond extract
  • 5-6 cups powder sugar
  1. Cream together butter, cream, vanilla, and almond extract. Add powder sugar 1 cup at a time until icing reaches the right consistency.
  2. Pipe onto cooled cupcakes and enjoy!

Vanilla Cupcakes 7 © GranolaGirlBakes.com Vanilla Cupcakes 2 © GranolaGirlBakes.com Vanilla Cupcakes 4 © GranolaGirlBakes.com

11 Comments

Peanut Butter Brownie Cupcakes


It is Sunday again, which means I get to make dessert!! (: I had seen Peanut Butter Brownie Cupcakes when browsing pinterest and knew I had to give them a try. The only problem is the recipe called for brownie mix and corn syrup.  So, I decided to take the concept and create my own recipe!
Extremely rich and super chocolatey, definitely a fun and very sweet Sunday dessert!

Yields: 16 cupcakes

Ingredients

Brownie Batter:

  • 3/4 cup butter
  • 1-1/2 cups white sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1 tsp instant coffee
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 16 miniature peanut butter cups

Icing:

  • 1/2 c creamy unsweetened All-natural Peanut Butter(or you can use regular creamy peanut butter)
  • 1/4 c butter, softened
  • 2 c powdered sugar, sifted
  • 3 tbsp milk
  • 1/2 tsp pure vanilla
  • 1/8 tsp salt

Ganache:

  • 1/2 cup heavy cream
  • 2 tbsp butter(softened)
  • 1 cup simi-sweet chocolate chips
  • 1/2 tsp instant coffee
  • 1/2 tsp vanilla

Topping:

  • 12-14 miniature peanut butter cups
  1. Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside.
  2. Prepare brownie batter: Melt butter in sauce. Add remaining brownie ingredients with exception to the peanut butter cups.  Fill each muffin cup up about 1/2 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter.
    -Bake 15-20 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  3. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Pipe about 2 tablespoons of icing on each cupcake leaving the edge un-iced.
  4. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream and butter until it just comes to a boil.  Place chocolate, espresso, and vanilla in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined.  Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. drizzle the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit(you may not want use all the ganache as I only used about 1/2 of the recipe).
  5. Top each cupcake with a peanut butter cup.
  6. Enjoy!!
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