Tag: cupcakes

PEANUT BUTTER BLOSSOM CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

Peanut butter blossom cupcakes~ a fun twist on traditional peanut butter blossom cookies! Chocolate cupcakes topped with Peanut butter cream cheese frosting & a chocolate kiss are a delicious treat!

Making the cupcakes with a base of cake mix makes these super simple to make! Which- let’s be honest- is a great thing. Adding the peanut butter cream cheese frosting over the top and pressing a Hershey in the center makes these cookies beautiful and irresistible. You’ll love these semi-homemade chocolate peanut butter cupcakes!

What are peanut butter blossom cupcakes?

As you may already know peanut butter blossom cookies are those thumbprint peanut butter cookies with a Hershey kiss pressed in the center. These cupcakes are inspired by those festive holiday cookies and give you delicious peanut butter and chocolate mix of flavors that have you reminiscing about simpler times.

They’re so easy to make and fantastic to eat any time of the year, so you don’t have to wait for chilly weather and snowflakes outside, enjoy them for Easter, Summer, Fall, or whenever a craving strikes.

Peanut Butter Blossom Cupcakes Ingredients

For the cupcakes we will need:

-Cake mix: You will need 1 box of chocolate cake mix for the base of the cupcakes, the box should be about 15.25 ounces in size.

-Water: one cup of water will help the cake mix to form into a batter.

-Oil: We will need ½ cup of vegetable oil for the cupcakes to get the necessary fat needed in the base.

-Eggs: 3 large eggs will help to bind together the cupcakes and make them nice and fluffy.

For the frosting we will need:

-Peanut butter: We need 2 cups of peanut butter so that the frosting is packed with this delicious flavor and creaminess. Please use creamy or smooth peanut butter for the best results!

-Cream cheese: We need 1 block (8 ounces) of softened cream cheese to make a rich and tangy frosting.

-Brown sugar: Adding a little color, sweetness, and depth of flavor from the molasses is ¼ cup of brown sugar.

-Butter: We need 4 tablespoons of softened butter to go into the frosting and add a depth of flavor and richness. Unsalted butter would be best, but if you want the frosting saltier, you can use salted butter. Do not use margarine.

-Powdered sugar: We need 1 cup of powdered sugar (confectioners sugar) to help get a sweet and thick base for piping or spreading frosting.

-Hershey kisses: The star of the show are 24 unwrapped Hershey kisses that rest nestled in the frosting on the cupcakes.

How to make peanut butter blossom cupcakes

Cake

Preheat your oven to 350 degrees F and line 24 cupcake tins with paper cups.

In a bowl, mix together the cake mix, water, oil, and eggs until well blended.

Divide and pour batter into the cupcake liners, filling each one ¾ of the way full.

Bake in the oven for 14-19 minutes or until a toothpick can be inserted and come out clean.

Set the cupcakes aside to cool completely before frosting.

Frosting

Beat together the peanut butter, cream cheese, brown sugar, and butter in a large bowl with an electric mixer.

Slowly beat in the powdered sugar until everything is combined.

Place a good amount of frosting on top of each cupcake and then spread it around with a knife.

Top each one with a Hershey Kiss.

Peanut Butter Blossom Cupcakes

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Course: Cake, Dessert

Cuisine: American

Keyword: Peanut Butter Blossom Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 24 cupcakes

Calories: 242kcal

Ingredients

1 15.25oz chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
2 cups peanut butter
1 block softened cream cheese (8oz)
1/4 cup brown sugar
4 tbsp butter
1 cup confectioners sugar
24 Hershey kisses

Instructions

Frosting

In a large bowl using a mixer beat together the peanut butter, cream cheese, brown sugar and butter.
Next slowly beat in the powdered sugar, until everything is well blended.
Place a good amount of frosting on the top of each cupcake and spread with a knife.
Top each one with a Hershey Kiss and serve!

Nutrition

How long are chocolate cupcakes good for?

These cupcakes are good for about a week if stored properly. You can leave unfrosted chocolate cupcakes in an airtight container at room temperature for up to a week. But once frosted, the cupcakes should be stored in a covered container in the fridge because the frosting is cream cheese-based and this will keep the frosting from spoiling.

Can I freeze peanut butter blossom cupcakes?

Yes! If you want to freeze the cupcakes after they’ve been assembled, you can. Just place them in a cupcake container that is freezer friendly or flash freeze them on a baking sheet before transferring to a safe container to prevent them from making a mess. Then, thaw the cupcakes on the counter before eating.

You will notice that the frosting may sweat a little as it thaws or that the unwrapped Hershey kiss turns white, this is a natural separation process that happens, but it doesn’t mean either product has gone bad or is unsafe to eat. So as long as the cupcakes were properly cared for they should be safe and delicious.

Can I use homemade chocolate cupcakes as a base?

Absolutely! If you don’t want to use a box mix for the base, you can go right ahead and make a fabulous batch of homemade chocolate cupcakes to go with this recipe instead. Simply skip over the cupcake instructions and pick up right where the frosting and decorating portion begins. Enjoy!

More fabulous treats to check out soon!

These peanut butter blossom cupcakes are a fun and exciting twist to the traditional cookie version. You’re going to love how simple and delicious this recipe is. Peanut butter blossom cupcakes~ a fun twist on traditional peanut butter blossom cookies! Chocolate cupcakes topped with Peanut butter cream cheese frosting & a chocolate kiss are a delicious treat!

BEST PUMPKIN SPICE CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes!

Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

These semi homemade pumpkin spice cupcakes are to die for! They are so soft and fluffy and every bite is full of moist and flavorful cupcake and frosting goodness. I am addicted to pumpkin flavored things and these pumpkin cupcakes with cake mix and pudding are one of my favorite treats to make! Making these pumpkin spice cupcakes using cake mix is just another way to get desired results without the extra legwork!

What Are Pumpkin Spice Cupcakes with Cream Cheese Frosting?

These cupcakes are just like you’d expect, but with a fun twist. Instead of making cupcakes from scratch, we use yellow cake mix and canned pumpkin as the starter. This not only reduces our time in the kitchen but helps us to use fewer pantry ingredients! The added canned pumpkin and seasonings help to give us a well flavored and spiced cupcake that we can’t wait to sink our teeth into.

Pumpkin Spice Cupcake Ingredients

-Boxed Cake Mix: We need 1 box of yellow cake mix to make this recipe. You can use your favorite brand.

-Instant Pudding: We only need 1 box of instant vanilla pudding (just the dry stuff) to make these cupcakes extra moist.

-Canned Pumpkin: Just a small (about 12 ounce) can of pumpkin puree is enough for adding color, moisture, and flavor to these treats. Make sure you grab pumpkin puree and not the canned pumpkin pie filling as there is a difference!

-Baking Soda: Although the cake mix contains leavening agents, 1/4 teaspoon of baking soda will help to make these cupcakes extra fluffy.

-Eggs: We need 2 large eggs to help bind these cupcakes together and get us a great crumb.

-Water: Using 3/4 cup of water we can thin down the batter so that it isn’t incredibly thick and paste-like.

-Spices: We will need 1/4 teaspoon nutmeg and ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon of ginger to spice these cupcakes up well.

Cream Cheese Frosting Ingredients

-Butter: Using 1/2 cup (1 stick) of softened unsalted butter, we can get a rich and flavorful cream cheese frosting that tastes great!

-Cream Cheese: We will need 8 ounces (1 brick) of softened cream cheese.

-Powdered Sugar: 4 cups of powdered sugar will add a thick and sweet creamy texture to the frosting that we need.

-Milk: We will need about 1/4 cup of milk to get the right consistency in the frosting. You can use any dairy/nondairy milk of choice.

-Vanilla: With 1 teaspoon of vanilla we create a flavor base. You can use what you have on hand, but I prefer the high quality stuff because it tastes so much better.

How to Make Pumpkin Spice Cupcakes

Preheat oven to 350F degrees. Line a muffin pan with cupcake liners or grease it well.

Place all of the cupcake ingredients into a mixing bowl and then beat together for 4 minutes.

Fill your cupcake liners about 2/3 full.

Cook at 350°F for about 25 minutes. Test with a toothpick – it should come out clean.

To make them completely irresistible I usually top the cupcakes with cream cheese frosting.

How to Make Cream Cheese Frosting

Beat the softened butter and cream cheese together in a bowl.

Add in the remaining ingredients. Beat again to combine.

Frost your cupcakes as desired.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Course: Cake, Dessert

Cuisine: American

Keyword: Pumpkin Spice Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24

Ingredients

1 box yellow cake mix 15.25 oz
1 3.4oz small box instant vanilla pudding
12 oz pure pack pumpkin
1/4 tsp baking soda
2 eggs
3/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp ginger

Cream Cheese Frosting

1/2 cup salted butter 1 stick, softened
8 oz cream cheese softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla

Instructions

Cupcakes

Preheat your oven to 350F degrees and line your muffin pan with cupcake liners or grease them with nonstick cooking spray.
Add all of the ingredients for the cupcakes into a large mixing bowl and beat for 4 minutes.
Fill your cupcake liners 2/3 of the way full.
Bake in the oven for 25 minutes or until a toothpick can be inserted and come out clean.
Let cool completely and then frost with cream cheese frosting.

Cream Cheese Frosting

In a mixing bowl, cream together the butter and cream cheese until smooth.
Add in the powdered sugar, vanilla, and the milk. Beat again. Add more milk ( a little at a time) if needed to help reach the desired consistency.

Can I make a larger pumpkin cake instead of cupcakes?

Absolutely! This cupcake recipe is so versatile it can be made into larger cakes as well. I’ve personally made this cake in a large sheet pan and smaller 9×9’s. For a large cookie sheet cake and 9×9 pans, you’ll need to bake for about 35 minutes. Make sure to let them cool completely before frosting or stacking!

How to store cream cheese frosted pumpkin cupcakes

I recommend storing already frosted cupcakes (and any remaining frosting) in the fridge for up to 3 days. If you plan on eating them the same day, they can remain at room temperature for up to 8 hours.

Can I freeze cream cheese frosted cupcakes?

Yes, you can! After letting your cupcakes cool completely and frosting them as desired, take the cupcakes and place them in an airtight container, then place the container in the freezer. They can last in the freezer for about 3 months. When you want to eat one, simply remove it from the freezer and place it on the counter to thaw for a few minutes before enjoying.

More cupcake recipes you’re no doubt going to love!

These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect semi-homemade recipe for when you want something sweet and delicious. Every bite tastes like Autumn and you can’t help but fall in love with these frosted cupcakes.

HOT CHOCOLATE CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

Hot chocolate cupcakes are soft chocolate cupcakes topped with hot chocolate buttercream for an indulgent & delicious chocolatey dessert.

Bringing your favorite winter flavors together in one sweet and chocolatey treat, we have these cupcakes with frosting and marshmallows. So even if the weather’s still a bit warm for a hot mug of cocoa, it’s always a perfect temperature for hot chocolate cupcakes!

What Are Hot Chocolate Cupcakes?

Hot chocolate cupcakes are a deliciously rich and moist chocolate cupcake topped with a homemade buttercream. This buttercream is infused with a DIY hot chocolate mix to add that wonderful and real feeling of enjoying a mug of cocoa in every bite. Top it off with marshmallows and you’re going to love these winter cupcakes.

Hot Chocolate Cupcake Ingredients

-Cocoa Powder: Just a ½ cup of unsweetened baking cocoa powder will give us the perfect chocolate flavor for our cupcakes.

-Flour: We only need ¾ cup of all-purpose flour for the base of our cake batter.

-Leavening Agents: Using a teaspoon of baking soda and ½ a teaspoon of baking soda we can create light and fluffy cupcakes.

-Salt: This works to make the other flavors enhanced and tasting great, and we only need ¼ tsp of salt to do this!

-Eggs: 2 large eggs will work as the binder in this recipe so that the cupcakes don’t crumble.

-Sugars: Both brown sugar and white sugar add sweetness and caramelization to the cupcakes. ½ cup of each is the perfect amount.

-Vegetable Oil: Acting as a necessary fat to create the perfect moist cupcakes, we have ⅓ cup of oil.

-Vanilla Extract: 2 teaspoons of vanilla extract will help to flavor these cupcakes. I always recommend the high quality stuff, but use what you have on hand.

-Buttermilk: Adding liquid and acid to create fluffy cakes that taste great is ½ a cup of buttermilk. You can create your own by using ½ cup of room temp milk and adding ½ tsp of vinegar or lemon juice and letting it sit for 5-8 minutes before using.

Hot Chocolate Buttercream Ingredients

-Butter: Just ¾ cup of room temperature unsalted butter will suffice as a base for the frosting. Note that margarine won’t hold up as well.

-Confectioners Sugar: We’ll need serval cups of powdered sugar to get a sweet and fluffy buttercream. Add 3-3 1/2 cups of it (or possibly a little more depending on consistency).

-Heavy Cream: Giving us a creamy and rich buttercream is ⅓ cup of heavy cream.

Homemade Hot Chocolate Dry Mix Ingredients

You’re welcome to cheat and use a rounded 1/2 cup of your favorite hot chocolate mix, or here’s a homemade version:

-Powdered Sugar: 2 ½ tablespoons of powdered sugar will sweeten the cocoa mix.

-Cocoa Powder: Adding a rich chocolate flavor is 3 tablespoons of cocoa powder.

-Powdered Milk: Giving us that desired creamy texture is 3 tablespoons of powdered milk.

-Salt: We only need a pinch of salt but it really helps to make the other flavors taste great!

How to Make Hot Chocolate Cupcakes

Preheat your oven to 350F degrees (180C). Line a muffin pan with paper liners and set it aside.

Sift together the cocoa powder, flour baking soda, baking powder, and salt in a medium sized mixing bowl.

In another bowl, beat the eggs with the sugars, vegetable oil, and vanilla extract until combined.

Add the dry mix to the wet mix by alternating it with the buttermilk. Mix until combined, but do not overmix! Note that the batter will appear thin.

Pour your batter into the prepared muffin tin by filling each cup halfway. Bake for 18-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely before frosting.

How to Make Hot Chocolate Buttercream

In a bowl, heat your buttercream in the microwave for 20-30 seconds.

Add in the cocoa powder, salt, sugar, and milk powder. Mix it together.

In another bowl, beat your butter until it’s nice and smooth (about 2-3 minutes).

Slowly add in the confectioner’s sugar until it reaches a light and creamy buttercream frosting texture.

Slowly add in the hot chocolate mixture and beat it all together until well blended. If your frosting appears too runny, add in more confectioners sugar to get it back to a good frosting consistency.

Pipe the frosting onto the cupcakes and then top with marshmallows.

Hot Chocolate Cupcakes

Hot chocolate cupcakes are soft chocolate cupcakes topped with hot chocolate buttercream for an indulgent & delicious chocolatey dessert.

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Course: Cake, Dessert

Cuisine: American

Keyword: Hot chocolate cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 14 cupcakes

Calories: 389kcal

Ingredients

Cupcakes

1/2 cup Unsweetened Cocoa powder
3/4 cup All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Unsalted Butter
2 large Eggs
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1/3 cup Vegetable Oil
2 tsp Vanilla Extract
1/2 cup Buttermilk

Frosting

3/4 cup Unsalted Butter (room temperature)
3 1/2 cup Confectioners Sugar
1/3 cup Heavy Cream

Hot Chocolate Dry Mix**

2 1/2 tbsp Powdered Sugar
3 tsp Cocoa Powder
3 tbsp Powdered Milk
1 pinch Salt

Instructions

Cupcakes

Preheat your oven to 180°C (350F). Place paper liners in a cupcake tin.
In a medium bowl, sift the dry ingredients together cocoa powder, flour, baking soda, baking powder, and salt.
In a bowl beat the eggs, sugar, brown sugar, vegetable oil, and vanilla extract until combined well.
Start adding dry mix to the wet mix alternating it with the buttermilk. Mix till everything is combined. Don’t over-mix. The batter consistency will be somewhat thin.
Pour batter into the prepared cupcake tin. Fill the molds (paper liners) till halfway filled. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool completely before frosting.

Frosting and hot chocolate mix- (the hot chocolate mix is added in the frosting)

In a bowl take the heavy cream and heat it in the microwave for 20-30 seconds or till the heavy cream melts. Don’t overheat.
Add the cocoa powder, salt, sugar, and milk powder to it and mix it properly.
In another bowl take the butter and beat until smooth for about 2-3 minutes. Slowly start adding in the sugar in batches and beat till you get that light creamy buttercream frosting texture.
Start adding the Hot cocoa mixture to it and beat. If you feel your frosting is a little runny, add more sugar.
Pipe the frosting on your cupcakes after they are cooled. Top your hot chocolate cupcakes with marshmallows and enjoy!

Notes

** You’re welcome to cheat and use a rounded 1/2 cup of your favorite hot chocolate mix!

Nutrition

How long are hot chocolate cupcakes good for?

These cupcakes can be good for 3-5 days if stored in an airtight container. Any longer than that and the cupcakes may become stale and dry.

Can I freeze cocoa cupcakes?

Yes. These cupcakes can be frozen unfrosted, in an airtight container for up to 6 months. They could also be frozen after being frosted for up to 3 months. The frosting by itself can be frozen in an airtight container for up to 3 months as well. So whether you choose to freeze frosted or unfrosted, there’s plenty of options!

How to decorate these winter cupcakes

Decorate these cupcakes the same way you would your favorite mug of cocoa. With mini marshmallows, crushed peppermint candies or even a nice dusting of cinnamon over the top. They’d even look great with some snowflake shaped sprinkles!

More fun and delicious recipes to try this winter!

With hot chocolate cupcakes, you can enjoy your favorite winter flavors all year long. Delicious and moist chocolate cupcakes topped with a hot chocolate buttercream are a great way to get in the Christmas spirit!

Hot chocolate cupcakes are soft chocolate cupcakes topped with hot chocolate buttercream for an indulgent & delicious chocolatey dessert.

What are peanut butter blossom cupcakes?

For the cupcakes we will need:

For the frosting we will need:

Cake

Frosting

Peanut Butter Blossom Cupcakes

Ingredients

Instructions

Frosting

Nutrition

How long are chocolate cupcakes good for?

Can I freeze peanut butter blossom cupcakes?

More fabulous treats to check out soon!

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What Are Pumpkin Spice Cupcakes with Cream Cheese Frosting?

How to Make Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients

Cream Cheese Frosting

Instructions

Cupcakes

Cream Cheese Frosting

Can I make a larger pumpkin cake instead of cupcakes?

How to store cream cheese frosted pumpkin cupcakes

Related

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What Are Hot Chocolate Cupcakes?

Homemade Hot Chocolate Dry Mix Ingredients

Hot Chocolate Cupcakes

Ingredients

Cupcakes

Frosting

Hot Chocolate Dry Mix**

Instructions

Cupcakes

Frosting and hot chocolate mix- (the hot chocolate mix is added in the frosting)

Notes

Nutrition

How long are hot chocolate cupcakes good for?

Can I freeze cocoa cupcakes?

How to decorate these winter cupcakes

Related

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