Salted Caramel Poked Cupcakes

Know what's nice about fall/winter? Mixing and matching and layering. It's absolutely wonderful to turn one sweater into 7 different looks just by layering it with different colors/patterns/textures, etc. Pinterest is a dangerous place to look at clothes and admittedly, it boggles my mind to think about EVER having a handbag and shoes and jewelry and nail polish to match every article of clothing I own. Just the thought of that is kind of stressful. And ridiculous.  Where do you store all of that?! All I can say is I will never have a wardrobe like that (but in my mind, my closet with that wardrobe in it is color-coded and fabulous looking).

Mixing and matching...I can handle that. It takes up a lot less room and it's waaaaay more affordable. I feel a small sense of accomplishment when I reinvent something from my closet that I've gotten bored with by paring it with different things than I normally would and SHAZAM! Whole new outfit! Anyway, the moral of the story is that these cupcakes are a delightful little mix-&-match victory. You might recognize the cupcake recipe from here but they've been transformed into a whole new recipe for deliciousness. These are poked and smothered with homemade salted caramel and topped with more of the good stuff. Give them a try and then at Christmas time, bust out the original ones too! It won't even be like the same cupcake.

Salted Caramel Poked Cupcakes

Makes 24 Cupcakes

Homemade Salted Caramel

Ingredients:

• 1 c. salted butter
• 2 c. brown sugar
• 1 c. heavy whipping cream
• 1/2 tsp. sea salt

Directions:

Melt butter in a medium saucepan. Add brown sugar, heavy whipping cream and salt, stirring constantly. Allow mixture to boil for 1 minute and remove from heat. Cool completely.

Note: Reserve 1 c. caramel for pouring into pokes and drizzling over the top of the cupcakes. I re-heated that portion for about 10 seconds in the microwave just to make it a little easier to work with. The remaining cool caramel was mixed into the frosting (see recipe below).

Cupcakes

Ingredients:

• 1/4 c. semi-sweet chocolate chips
• 1 c. strong-brewed, hot coffee
• 2 c. sugar
• 1 3/4 c. flour
• 1 c. unsweetened cocoa
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp salt
• 2 eggs
• 1/2 c. vegetable oil
• 1/2 tsp vanilla
• 1 c. buttermilk, well-shaken

Directions:

Preheat oven to 300 degrees F. Combine chocolate chips & hot coffee in bowl, allowing chocolate to melt & stirring until smooth. In a large bowl, combine flour, sugar, cocoa, soda, baking powder & salt. In another large bowl, beat eggs until slightly thickened and slowly add buttermilk, oil, vanilla & chocolate/coffee mixture, beating until combined well. Add dry ingredients and mix just until combined well. Fill lined cupcake tins 1/2 full with batter. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from cupcake tin and cool completely. Using a straw, poke three 1" deep holes in each. Pour about 1 tsp. caramel into the holes of each cupcake.

Salted Caramel Buttercream Frosting

Ingredients:

• 1 c. butter, room temperature
• 3 c. powdered sugar
• remaining salted caramel (from recipe above)

Directions:

In a large mixing bowl, beat together butter and salted caramel. Add powdered sugar slowly to desired thickness. Spread or pipe frosting on cupcakes and drizzle with reserved salted caramel if desired. Enjoy (with a steamy cup of dark roast coffee)! :)

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Mini Pumpkin Spice Cupcakes with Vanilla Maple Frosting

Isn't it weird when we make the transition from one season to the next how people just aren't quite sure how to dress? Some people kind of cling on to the last little bits of summer and wear shorts and a t-shirt while other people fully embrace the cold and skip fall altogether. These are the people who ride around on a bike bundled up like the Michelin Man in 60 degree weather. When I see people like that, I'm concerned for the days when a Minnesota winter actually happens. I'm not really sure how they'll see....or move.

I feel like I have a pretty good grip on fall...in fact, I am a self-proclaimed fall-clinger. I burn "fall" candles year-round, I love the fall color palette, I am most DEFINITELY one of those people who refuses to transition out of fall...until summer of the following year AND I am all about fall foods; Crock pot- friendly stews & soups, roasts, apple crisp and pumpkin anything. I love it.

Admittedly, I never used to appreciate spice-flavored desserts. I mostly equated a good dessert with a decent bit of chocolate being involved. I haven't grown out of chocolate but I definitely have developed a liking for spice-flavored desserts. Especially ones with cream cheese frosting.

Here's a little bite-sized welcome to fall: Mini Pumpkin Cupcakes with Vanilla Maple Frosting. The keyword there is "mini". The definition is mini is: have two for the price of one. Please note that this recipe makes a huge batch. If you'll only be serving a few people, you can half this recipe or the extras can be easily frozen until you need them. I put mine in a freezer bag and put that bag inside another freezer bag and they kept great. I would recommend waiting on the frosting until you thaw them.

Mini Pumpkin Spice Cupcakes

Makes 6 dozen mini cupcakes

Ingredients:

• 2 c. flour
• 1 (3.4 oz) pkg. instant butterscotch pudding mix
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cloves
• 1 c. (2 sticks) butter, room temperature
• 1 c. sugar
• 1 c. brown sugar
• 4 eggs
• 1 (15 oz) can pumpkin puree
• 1 tsp. vanilla

Instructions:

Preheat oven to 350F. Grease a mini muffin pan or place a paper liner in each cup.

In a medium mixing bowl, whisk together flour, pudding mix, soda, salt, cinnamon, ginger & cloves. Set aside.

In a large mixing bowl, cream butter and sugars until light & fluffy. Add eggs one at a time, beating vanilla & pumpkin in with last egg. Stir in flour mixture, mixing just until incorporated.

Pour batter into prepared muffin cups. Bake 14-16 minutes or until tops are golden and spring back when lightly pressed. Cool in pan 10 minutes and transfer to rack to cool completely.

Vanilla Maple Frosting

Ingredients:

• 1 (8 oz) pkg. cream cheese, room temperature)
• 1/2 c. (1 stick) butter, melted
• 1 tsp. vanilla 
• 1/4 c. pure maple syrup
• 1 tsp. ground cloves
• 2-3 c. powdered sugar
• 1/2 c. flour (optional)

Instructions:

In a large mixing bowl, mix cream cheese and butter until light & fluffy. Add vanilla, maple syrup and cloves and mix well. In 1 c. increments, add powdered sugar. I added the 1/2 c. flour just to thicken it a bit so it would pipe nicer without adding extra sugar. Mix until light and fluffy. Spread on cool cupcakes. Sprinkle lightly with cinnamon or cloves if desired. Enjoy!

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Cranberry Quinoa Scone Bites

I think my parents could probably attest to the fact that I was THEE pickiest eater when I was a kid. Actually, the pickiest eater until I went away to school and started cooking for myself, discovering everything I'd been missing out on.

I distinctly recall a few pretty extreme episodes where I was not allowed to leave the dining room table until my plate was clean. Doesn't seem that complicated until you factor in my stubbornness. I was pretty much willing to sit there until I died, staring at the heap of (fill in the blank with about anything other than pizza- with no veggies- or a PB&J).

Despite how delicious these little baby scone bites look and taste, I never would've touched them when I was a kid had I found out they had quinoa in them. Not because I had any reason to believe I wouldn't like quinoa, just because the name is odd. Quinoa (keen-wah) is not that scary. It's a super grain, is a great source of protein and fiber and has many other heath benefits. <- This is me giving you an excuse to have an extra one. Check out the ingredients list. You won't even have to feel bad!

Cranberry Quinoa Scone Bites

Makes 3 dozen | 20 minutes prep time

Ingredients:

• 1 1/2 c. whole wheat flour
• 1/2 c. arrowroot starch*
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. coconut oil, room temp
• 2 tbsp. maple syrup
• 1/4 c. honey
• 1/4 c. dark brown sugar
• 2 eggs
• 1 tsp. almond extract
• 1 c. quinoa, prepared according to package directions
• 1 1/4 c. old-fashioned oats
• 1 c. dried cranberries, finely chopped
• 1/2 c. shredded coconut
• 1/2 c. chopped pecans

Instructions:

Preheat oven to 375F.

In a medium mixing bowl, whisk together whole wheat flour, arrowroot starch, baking powder and baking soda.

Beat coconut oil, brown sugar, maple syrup and honey in a large bowl for about 3 minutes. Add eggs and almond extract. Beat for an additional 2 minutes. Beat in flour mixture 1/2 cup at a time. Stir in quinoa, oats, cranberries, oats and pecans.

Using a cookie scoop, place dough onto parchment lined baking sheets an inch apart. 

Bake scone bites until golden brown, 10-12 minutes. Allow to cool completely and store in an airtight container. Enjoy!

*Can be substituted for an extra 1/2 c. whole wheat flour. I like the texture and flavor the arrowroot start gives these but a little extra flour works just dandy.

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Ginger Peach Slice

Summer is a season happily welcomed by most. Me? Well, since the luxury of  "summer break" is no longer a reality, I find myself wishing for turning leaves, football and pumpkin spice flavored lattes a little prematurely by most standards of normal. I'm all about a sweatshirt, jeans and a warm beverage in hand. Sometimes you just can't win 'em all.Let's talk about the great things about fall, shall we?

SCHOOL SUPPLIES. Ugh. I'm not even in school anymore. I still love 'em. When I was a kid, EVERY class was color-coordinated. Every crayon (in the box of 24 that insisted I needed because 12 colors just wouldn't do) had my initials carefully scribed on it. I took school supply shopping pretty seriously. Normally just walking by the school supply section and realizing that yes, indeed, I can still get a pristine box of Crayolas for 25 cents makes me all tingly inside.
AWESOME SMELLING CANDLES. Like all the kinds that make your house smell like you just slaved away over made-from-scratch dominance even though all the effort you had to put into it was lighting a match. Those are nice.
PUMPKIN SPICE LATTES. Because, my life calendar runs parallel to that of a coffee shop, not of a normal calendar and when pumpkin spice returns, that means fall is here (even if it's really only mid-August). For this reason, you can count on me posting something about stores putting Christmas stuff out way too early...until the Ho Ho Mint Mocha comes back at Caribou. Then i'm fine with it.
FOOTBALL. Given. There is a lifestyle change that happens in early September and you'd be hard pressed to find any other way to get me to sit in front of a TV for 3 hours straight.
SWEATSHIRTS. The hooded model. Arguably the most utilitarian article of clothing ever created. It has a hood to keep your noggin warm. It has a roo pouch for hand warming or loot storage. It layers with ease. It's slouchy, it's cozy, it's comfy. It's a winner.
LEAVES. The turning ones, the crunching ones beneath your feet. I love 'em all. Thank you leaves, for making the most beautiful season of the year. :)

And that's my Fall Top 6. Because I couldn't narrow it down to 5. 

Anyhoo, this dessert was my mid-summer attempt at a little taste of fall. 

Ginger Peach Slice

Serves 12
Crust:

• 1/2 c. butter
• 1/4 c. full-flavor molasses
• 1 egg
• 1/2 c. sugar
• 1 tsp. soda
• 1 c. whole wheat flour
• 1/4 tsp. ginger
• pinch of salt
• 1/2 tsp. cinnamon
• 1/4 tsp. ground cloves

Directions for crust:

Preheat oven to 375F. Blend butter, sugar and molasses. Add egg and beat well. In a separate moxing bowl, combine all other ingredients. Add 1/2 cup at a time to butter, sugar and molasses mixture. Stir until combined. Press dough into a greased 9x13 baking pan. Bake at 375 for 15 minutes. Cool completely.

Filling:

• 16 oz. cream cheese, softened
• 2/3 c. sugar
• 2 tsp. vanilla
• 2 or 3 fresh peaches, sliced
• cinnamon
• nutmeg

Directions for filling:

With an electric mixer, blend cream cheese and sugar until thoroughly mixed. Add vanilla. Spread evenly over cooled crust. Scatter fresh peach slices on top and sprinkle with cinnamon and nutmeg as desired. Enjoy!

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Coconut Blueberry Flax Granola

Fruit, yogurt and granola is one of those trifectas that ranks right up there with espresso, frothed milk and caramel flavoring in my book. That's saying a lot. I LOVE granola but I HATE how it can ruin your effort to eat something "healthy" so I came up with this homemade granola recipe that has all the flavor, crunch and wonderfulness of the stuff you buy at the store without all the refined sugars and fat. Let's forget about store-bought granola from now on, ok? This stuff is a new favorite. It's got just enough sweetness, a great nutty flavor and awesome texture....and you don't have to feel bad about eating more than 1/4 cup of it at a time. Who on earth only eats 1/4 cup of granola?!?

Coconut Blueberry Flax Granola

Makes about 9 cups of pure joy
Ingredients:

• 5 c. old-fashioned oats
• 1 c. sliced almonds
• 1 c. chopped pecans
• 1 c. flaked coconut
• 1/2 c. blueberry flax seed, ground (Trader Joe's)*
• 1/4 c. honey
• 1/4 c. molasses
• 1/2 c. brown sugar
• 1/3 c. canola oil
• 3/4 c. water
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 3/4 c. water
• 1 1/4 c. dried wild blueberries (Trader Joe's)*

Directions:

Preheat oven to 325F. Line two jelly roll pans with parchment paper. In a large mixing bowl, combine oats, almonds, pecans, coconut, & blueberry flax seed. In a medium saucepan, combine honey, molasses, brown sugar, oil, water, cinnamon and salt. Whisk until sugar is dissolved and ingredients are well-mixed (do not boil). Pour liquid mixture over oat mixture and stir thoroughly. Divide granola between parchment-lined jelly roll pans, spreading as evenly as possible. Bake 40-50 minutes, until golden brown, stirring every 5-7 minutes. Cool completely. Stir in dried wild blueberries. Store in an air-tight container. Enjoy!

Wanna share some with your friends? Probably not after you taste this, but it would be a nice gesture. ;) Here's how I packaged mine for sharing. Just a recycled jar topped with a simple circle of burlap (I traced the lid of my jar and cut 2" further out from there) and wrapped with twine. Your pal's day = made.

*If you can't find blueberry flax seed, it's super easy to make your own- just use freeze-dried blueberries ground up with your flax seed at about a 1:4 ratio. :) Trader Joe's carries both dried blueberries and wild blueberries. The wild ones are smaller and much sweeter, but either one will do the trick. Also, if you don't have a Trader Joe's nearby, no worries- your regular grocery store will definitely have dried blueberries.

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Mini Peanut Butter Nutella Cheesecakes

Well hello there! I finally have a camera again! I couldn't being myself to share recipes without pictures because, personally, I like to have at least somewhat of an idea of what something is supposed to look like if I'm going to go through the trouble to make it. I'm kind of a visual person. I hate cookbooks without pictures. So here we are. Peanut Butter Nutella Cheesecakes. Yes. 3 of the world's most wonderful things all wrapped into one glorious little ramekin. Actually, I'm pretty sure there's some love in there too so that makes 4. :)

These are a pretty versatile little dessert. I put mine into small 6 oz. glass ramekins that are the perfect serving size for a personal dessert. I served them for a crew at my Super Bowl party. Hit. I served them for our Valentine's Day dessert. Hit. You pretty much can't go wrong with peanut butter Nutella cheesecake over an Oreo crust. Oh, and did I mention you don't even have to go through the trouble of baking them? Yes. Easy AND delicious AND beautiful. What's not to love?

Mini Peanut Butter Nutella Cheesecakes
Serves 10

Ingredients:

• 1 (15oz) pkg. Oreo cookies, crushed
• 3 tbsp. butter, melted
• 1 (8oz) pkg. cream cheese, softened
• 3/4 c. Nutella
• 1/2 c. creamy peanut butter
• 1 (8oz) tub Cool Whip, thawed (additional Cool Whip for garnish, optional)
• 2 oz. chocolate chips, melted (optional)

Directions:
Mix crushed Oreos and butter and divide evenly among serving dishes. Pat firmly into the bottom of each dish. In a large mixing bowl, combine Nutella, peanut butter and cream cheese thoroughly. Add Cool Whip to cheesecake mixture and whip until light and fluffy. Spoon or pipe cheesecake mixture into each serving dish over Oreo crust. Refrigerate at least 1 hour before serving. Top with a dollop of Cool Whip and decorative chocolate* (optional). Enjoy!

*Decorative Chocolate: Place melted chocolate chips into a plastic bag. Snip one corner of the bag and pipe chocolate designs onto wax paper. Allow to set and use for garnish.


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Ginger and Vanilla Spice Cookie Sandwiches

 There's something about "grandma" recipes. You just know they'll be amazing because they've had lots of practice over the years. They've evolved, they've been tweaked and tested and tried out (probably on you) and when you need a little taste of home, you gotta have the recipe because no other non-grandma version will do. Grandmas are just good like that.

One of my favorite recipes from my Grandma is her Soft Ginger Cookie recipe. When I was a kid, I totally did not appreciate spice flavored things. If I was going to eat a cookie, it better have either had chocolate chips or peanut butter in it. These were the exception. They're not your average crumbly, dry ginger cookie. They are DE-lightfully chewy and soft and wonderful. I really thought they couldn't get any better...if it's not broken, don't fix it, right? But a little frosting never hurt anyone so here's the result of my small contribution to Grandma's already-amazing-on-their-own ginger cookies: a creamy vanilla spice frosting sandwiched between two of those seriously tasty cookies. They're delicious and sparkly AND cute. Check out this situation and then bake these. Then you should probably eat one (or two). It'll feel like a hug from your grandma.

Grandma's Soft Ginger Cookies
Makes 2-3 Dozen
Ingredients:

• 3/4 c. shortening
• 1/4 c. molasses
• 1 egg
• 1 c. sugar
• 2 tsp. baking soda
• 2 c. flour
• 1/2 tsp. ginger
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. cloves

Directions:
Preheat over to 375 degrees. Blend shortening, sugar & molasses; add egg and beat well. Sift all other ingredients, add to shortening mixture and mix well. Roll into 1" balls, roll in cinnamon sugar and flatten slightly*. Bake 8-10 minutes. Cool completely.
*If the cookies are flattened and baked properly, they should crack like the ones in the picture above. :)

Vanilla Spice Frosting

Ingredients:

• 4 oz. cream cheese, softened
• 2 c. powdered sugar
• 1/4 tsp. cloves

Directions:

In a medium bowl combine cream cheese and powdered sugar. Add cloves and stir well. Spread frosting between cooled ginger cookies to create sandwiches and refrigerate until ready to serve. Enjoy!

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Mahi Mahi with Blueberry Mango Salsa

Happy Friday! Here's the thing I love about Fridays: you always know when they're happening and you're always happy when they arrive (unless you're on vacation). Here's the thing I hate about Minnesota: cold and snow and the fact neither of these comes with fair warning OR appeal like Friday does. I kind of wondered what Minnesota was doing right to get 50 degree weather in January and then this lovely little cold front reminded me that we're not as special as we think. Needless to say, going from 50 to below zero with the windchill from one day to the next REALLY makes me miss Kauai where the temp waivers between a heavenly 75 and 80 and the beach starts right at the end of your driveway. Rain? No problem, just drive to the other side of the island or wait 20 minutes. Where do people from Kauai go on vacation? We asked while we were there and apparently they just crash the Mariott. Smart. SO smart. I wouldn't leave either.

Anyway, not only do I miss the weather and the scenery and the hiking, I miss the food. Fresh fruit and fresh fish and Hula Pie. Here the deal: Hula Pie is the most FANTASTICAL dessert I've ever eaten. EVER. So I don't even want to attempt it on my own. Why? Because it wouldn't be the same. Don't be fooled, this stuff isn't actually pie. It's like the most ultimate Dairy Queen cake on crack. Hula Pie doesn't really seem as appetizing in a snow drift as it does by the beach. Not even close. Plus, I need all the excuses I can get to go back. And that's one of them. Since I've vowed not to try Hula Pie, I tried out this Mahi Mahi recipe from the New Abs Diet Cookbook. Don't be scared about that whole "Diet" word in there, this stuff is delicious! Brought me right back to Kauai. Need a mini-vacation? Cook this up and then tell me about it. Here's how:


Mahi Mahi with Blueberry Mango Salsa
Adapted from The New Abs Diet Cookbook
Serves 4
Ingredients:

• 1/3 cup blueberries
• 1/3 cup diced mango
• 2 tablespoons minced red onion
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• ½ teaspoon minced jalapeno pepper
• 2 teaspoons sugar
• ¼ teaspoon sea salt
• 1 teaspoon olive oil
• fresh ground pepper, to taste
• 4 mahi mahi fillets (4 ounces each)

Directions:
Mix the blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and sea salt in a bowl.  Set aside.
Lightly oil grill pan or fry pan and preheat it on medium high. Lightly season one side of the fish fillets with salt and pepper and place them, skin side down, on the hot grill. Cook for 3 to 4 minutes. Turn over and sear for another 2 to 3 minutes or until cooked through. Avoid overcooking. When done, the fish should flake easily with a gentle touch of a fork.

Top each piece of fish with the salsa and enjoy!

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Fresh Confetti Salsa

Guess what? After all the Christmas and New Year's craziness that just hit us, it's about be America's Most Important Holiday #3. NO, not Valentine's Day; the Superbowl, of course! If you are a Vikings fan like me, you're probably just really jazzed that it's finally the offseason. Even though I am fully-aware that the Vikes will probably never see a Superbowl in my lifetime, I'll watch it every year...mostly for the commercials because the game usually isn't anything too spectacular. I say "the game usually isn't anything too spectacular" half because it's true and half because I'm pouting that my team is NEVER playing. While I'm watching, my snack runs naturally take place during the boring part (the game) and then I run back to the couch in time for some Grade-A commercials with a little bowl of this.

It's quite a magical concoction. This recipe is kind of my baby...like one of those recipes that I kind of want to keep a secret for my whole life, but I won't because people should enjoy it. First off, it's going to look B-E-A-utiful with all the other awesome Superbowl snacks you've prepared because it's colorful (hence "confetti"). Second off, it's kind of a face-melter but you have the luxury of amping up the heat or cooling it down a little if you like. Third, it makes a Superbowl party-worthy sized batch, and your friends will be glad to help you eat it. And last (but certainly not least), you can give yourself a pat on the back for making a healthy snack choice...rather than a heaping plate full of greasy wings that slide right down your throat and make your hands, face, and probably your shirt a mess.

Are you having a Superbowl party? Please tell me about it! Also, tell me if you make this salsa!

Fresh Confetti Salsa
Ingredients:

• 1 red onion, minced
• 2 (10 oz) cans Rotel Diced Tomato & Green Chili Peppers, well-drained
• 1 (15 oz) can corn kernels, well-drained
• 1 (15 oz) can black beans, well-drained and rinsed
• 1 c. fresh cilantro, finely chopped (I'm a little obsessed with cilantro so I usually just use the whole bundle that you get at the store, but a cup will do if you're not crazy about it.)
• 2 tomatoes, diced
• 1 jalapeno pepper, seeds removed
• 2 red chili peppers, seeds removed
• 1 habanero pepper, seeds removed (If you don't like as much heat, leave this guy out.)
• 1 serrano pepper, seeds removed
• 1/4 c. sugar (trust me)
• 2 tbsp. garlic powder (NOT garlic salt)
• the juice of 1 freshly-squeezed lime
• 1 tbsp. salt (add according to your taste preference- just keep in mind that your chips will be salty)

Directions:
Mix minced onion, Rotel, corn, black beans, tomatoes, and cilantro a large bowl. After removing the seeds from peppers, coarsely chop and place in food processor until finely-chopped (this saves you the trouble of burning your flesh trying to finely-chop them yourself- yay!). Combine peppers with vegetable mix, stirring well. In a small bowl, mix sugar, garlic powder and salt. Add dry ingredients and lime juice to vegetable mix and stir thoroughly. Store in refrigerator for up to 3-4 days. Enjoy! Pin It Now!

Mint Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Happy 2012!  Hope everyone had a wonderful holiday season with family, friends, fun and lots of good food! I did! I know the holidays are over (because there's already Valentine's Day stuff out at Target) BUT technically, hot chocolate isn't out of season in Minnesota until like March. Plus, chocolate, coffee and mint are always in season in my book... which is why I am allowing myself to post two chocolate, mint and coffee dessert recipes back-to-back. I couldn't hold onto this one until next winter so I might as well get it out of my system now.

Let's chat about that cupcake situation you are seeing below. They are fudgy. Extremely fudgy. They have Dark Mint Chocolate Ganache filling. They are topped with Toasted Marshmallow Frosting that gives you all the excuses you need to use a kitchen torch (or just your broiler if you don't have one). They are sprinkled with crushed up candy canes. They are delicious. And they are super easy to make. I think Jesus would be totally jazzed to have these for his birthday cake. Make a batch now (before hot chocolate is out of season), then make them for Christmas in July, and then make them for His birthday this year and repeat.

Mint Hot Chocolate Cupcakes with Toasted Marshmallow Frosting

Adapted from A Cozy Kitchen

Makes 24 Cupcakes

Cupcakes

Ingredients:

• 1/4 c. semi-sweet chocolate chips
• 1 c. strong-brewed, hot coffee
• 2 c. sugar
• 1 3/4 c. flour
• 1 c. unsweetened cocoa
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 tsp salt
• 2 eggs
• 1/2 c. vegetable oil
• 1/2 tsp vanilla
• 1 c. buttermilk, well-shaken

Directions:

Preheat oven to 300 degrees F. Combine chocolate chips & hot coffee in bowl, allowing chocolate to melt & stirring until smooth. In a large bowl, combine flour, sugar, cocoa, soda, baking powder & salt. In another large bowl, beat eggs until slightly thickened and slowly add buttermilk, oil, vanilla & chocolate/coffee mixture, beating until combined well. Add dry ingredients and mix just until combined well. Fill lined cupcake tins 1/2 full with batter. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from cupcake tin and cool completely.

Mint Chocolate Ganache (WAY easier than it sounds)

Ingredients:

• 1/2 c. heavy cream
• 1 tbsp. butter
• 3/4 c. semi-sweet chocolate chips
• 1/2 tsp. mint extract

Directions:

In microwave safe bowl, heat heavy cream & butter for 20-30 seconds, until boiling. Pour in chocolate chips and let stand 5 minutes before stirring. The wait time is the trick to ganache. Add mint extract and stir until smooth. Create a small, shallow hole in the center of each cooled cupcake and spoon ganache into it. 

Toasted  Marshmallow Frosting

Ingredients:

• 8 large egg whites
• 2 c. sugar
• 1 tsp. cream of tartar
• 2 tsp. vanilla
• crushed candy canes or mints for garnish

Directions:

Place egg whites, sugar, cream of tartar & vanilla in the heatproof bowl of an electric mixer. Set over saucepan of simmering water and whisk constantly until egg whites are warm to the touch and sugar is dissolved (3-4 min). (The best way to do this is to just pinch a little bit of the mixture between two fingers and run them together. If you can't feel any sugar granules, you're good to go.) Transfer bowl to electric mixer with whisk attachment and beat, gradually increasing speed to high, until stiff peaks form (5-7) minutes. (Your whisking time after transferring to the mixer will vary but you'll know your frosting is ready when you can create a "peak" by lifting a small amount up from the rest of the mixture and it doesn't just flop over.) Immediately transfer to piping bag and use to top cupcakes. Sprinkle frosted cupcakes with crushed candy canes and use a kitchen torch (or your broiler) to "toast" your frosting. Enjoy!

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