500 Cupcakes (13 page)

variations

see
base recipe

slivered almond & cherry cupcakes

Prepare the basic cupcake recipe, folding 3 tablespoons toasted slivered almonds to the cream after it has been whipped.

choc & prune cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) chopped prunes for the cherries. For the frosting, substitute 3 tablespoons chopped prunes for the whole cherries.

choc & blueberry cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) crushed blueberries for the cherries. For the frosting, substitute 3 tablespoons blueberries for the cherries.

choc & coffee cupcakes

Prepare the basic cupcake recipe, substituting Kahlua for kirsch. For the frosting, substitute 1 cup (6 oz.) chocolate-covered espresso beans for the sweet cherries.

variations

see
base recipe

raisin & mint chocolate cupcakes

Prepare the basic cupcake recipe, adding 1/2 cup (3 1/2 oz.) golden raisins along with the chocolate chips.

orange & mint chocolate cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) orange chocolate chunks for the semisweet chocolate chips.

peppermint chocolate cupcakes

Prepare the basic cupcake recipe, substituting peppermint extract for mint extract. In the frosting, omit the food coloring, substitute peppermint extract for mint extract, and use peppermint candies in place of semisweet chocolate chips.

chocolate mint geranium cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 tbsp.) fresh chocolate mint geranium leaves for chocolate chips on top of the cupcakes.

variations

see
base recipe

saffron, chocolate chip, & raisin brioches

Prepare the basic brioche recipe, adding a pinch of saffron to the dry ingredients.

white chocolate & macadamia nut brioches

Prepare the basic brioche recipe, substituting 1/2 cup (3 1/2 oz.) white chocolate chips and 1/2 cup (3 1/2 oz.) chopped macadamia nuts for the chocolate chips and raisins.

chocolate & cinnamon brioches

Prepare the basic brioche recipe, adding 2 teaspoons cinnamon to the flour.

chocolate & dried cherry brioches

Prepare the basic brioche recipe, substituting dried cherries for raisins.

chocolate chip & banana brioches

Prepare the basic brioche recipe, substituting 1/2 cup mashed banana (about 1 banana) for raisins.

variations

see
base recipe

chocolate hazelnut & cranberry cupcakes

Prepare the basic cupcake recipe, adding 3 tablespoons chopped dried cranberries to the egg mixture.

chocolate hazelnut & orange cupcakes

Prepare the basic cupcake recipe, adding 2 tablespoons finely grated orange zest to the egg mixture.

chocolate macadamia nut cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped macadamia nuts for the hazelnuts.

chocolate pecan cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (3 1/2 oz.) toasted and chopped pecans for the hazelnuts.

chocolate almond cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon almond extract and substituting 1/2 cup (3 1/2 oz.) toasted flaked almonds for the hazelnuts.

variations

see
base recipe

chocolate orange marshmallow-centered cupcakes

Bake and cool the cupcakes. Slice the top off each cupcake and hollow out a small hole. Push 1 mini marshmallow into the hole. Place the “lid” back on and frost with the chocolate glaze.

chocolate orange & vanilla custard cupcakes

Bake and cool the cupcakes. Slice the top off each cupcake and hollow out a small hole. Pipe 1 teaspoon vanilla pie filling into the hole. Replace the “lid” and frost with the chocolate glaze.

white chocolate & vanilla cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for the semisweet chocolate chips and vanilla extract for the orange extract. Omit the orange zest. Use white chocolate chips for the glaze instead of semisweet chocolate.

chocolate candied orange-centered cupcakes

Bake and cool the cupcakes. Slice the top off each cupcake and hollow out a small hole. Push 1 small piece candied orange slice into the hole. Place the “lid” back on and frost with the chocolate glaze.

variations

see
base recipe

pecan brownie cupcakes

Prepare the basic cupcake recipe. Stir 1/2 cup (3 1/2 oz.) chopped pecans into the mixture with the chocolate chips.

dalmatian brownie cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for half the quantity of semisweet chocolate chips.

chocolate fudge-frosted brownie cupcakes

Prepare the basic cupcake recipe, and omit the topping. To make the frosting, combine 1/2 cup (3 1/2 oz.) semisweet chocolate, 2 tablespoons milk, and 4 tablespoons sweet butter in a medium saucepan and stir until the chocolate has melted. Cool slightly and add 3 tablespoons confectioners’ sugar. Mix until smooth.

chocolate brownie cupcake sundae

Prepare the basic cupcake recipe. To serve, place a cupcake on each plate. Top with a scoop of ice cream, a drizzle of hot fudge or caramel sauce, and a dollop of the vanilla cream topping.

see
variations

Savor
la dolce vita
when you bite into these Italian-inspired cupcakes.

Preheat the oven to 350˚F (175˚C). Place 18 paper baking cups in muffin pans. Combine all the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack.

For the florentine topping, combine all the ingredients except the chocolate in a small bowl. Spoon small teaspoons of the mixture onto silicone-lined cookie sheets. Bake for 5 minutes, until golden. Remove from the oven and cool for 1 minute. Remove the florentines from the sheet and crumble. Scatter over the cooled cupcakes and drizzle with the chocolate.