If you don’t have buttermilk on hand for these, just use ¾ cup whole milk and ½ cup plain yogurt or sour cream.
MAKES 24 CUPCAKES
ACTIVE: 1 hr 10 min
TOTAL: 1 hr 50 min
FOR THE CUPCAKES
3 sticks unsalted butter, cut into pieces
1 cup unsweetened Dutch-process cocoa powder
3¼ cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1¼ cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
FOR THE BRITTLE
½ cup granulated sugar
¼ cup creamy peanut butter
¼ cup butterscotch chips
FOR THE FROSTING
1 cup heavy cream
2 10-ounce bags peanut butter chips
1 Make the cupcakes: Preheat the oven to 350°. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and ¾ cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
2 Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, beat the buttermilk, eggs and vanilla; stir into the batter until just combined (don’t overmix).
3 Divide the batter among the prepared muffin cups, filling each cup three-quarters of the way. Bake until the cupcakes are slightly domed and spring back when lightly pressed, about 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
4 Make the brittle: Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into large pieces, place in a resealable plastic bag and crush with a rolling pin.
5 Make the frosting: Bring the cream to a simmer in a small saucepan. Remove from the heat, add the peanut butter chips and let stand about 5 minutes. Whisk until smooth. Place the pan over a bowl of ice, stirring occasionally, until the frosting is spreadable, about 10 minutes. Spread on the cupcakes or transfer to a pastry bag with a large round tip and pipe on top; sprinkle with the brittle.
Try this fun frosting trick: Put two different kinds of frosting in separate disposable pastry bags, then position both bags in a larger pastry bag fitted with a star tip. When you pipe, the frosting will come out swirled!
MAKES 6 CUPCAKES
ACTIVE: 50 min
TOTAL: 1 hr 20 min
FOR THE CUPCAKES
¼ cup unsweetened cocoa powder
¼ cup chocolate syrup
⅔ cup all-purpose flour
⅓ cup granulated sugar
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¼ cup vegetable oil
1 large egg
2 tablespoons whole milk
½ teaspoon vanilla extract
FOR THE FROSTING
1 ounce milk chocolate
6 tablespoons unsalted butter, at room temperature
½ teaspoon vanilla extract
2 cups confectioners’ sugar
¼ cup whole milk
2 tablespoons unsweetened cocoa powder
2 pinches of salt
2 tablespoons malted milk powder
Pretzel rods, for topping
1 Make the cupcakes: Preheat the oven to 350°. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with ⅓ cup hot water in a medium bowl until dissolved. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.
2 Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the prepared muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
3 Make the frosting: Chop the chocolate and place in a microwave-safe bowl; microwave on 70% power in 30-second intervals, stirring, until melted. Let cool slightly. Cut the butter into pieces; beat the butter, vanilla and confectioners’ sugar in a bowl with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk and beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and refrigerate until firm enough to pipe.
4 Put the 2 frostings in separate pastry bags and snip off the tips (or put in separate zip-top bags and snip off a corner of each). Position the frosting bags side by side in a large pastry bag fitted with a large star tip. Pipe the frosting onto the cupcakes in a spiral motion to create a swirl. Top with pretzel rods.
Stuff each of these cupcakes with a strawberry after baking, then hide it with frosting. When you slice the cupcakes in half, the strawberries look like hearts!
MAKES 6 CUPCAKES
ACTIVE: 30 min
TOTAL: 1 hr 20 min
FOR THE CUPCAKES
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup strawberry-flavored milk, at room temperature
6 strawberries, hulled
FOR THE FROSTING
2 cups confectioners’ sugar
½ cup unsweetened cocoa powder
1 stick unsalted butter, at room temperature
½ cup heavy cream
3 strawberries, hulled and halved lengthwise
1 Make the cupcakes: Preheat the oven to 350°. Line a 6-cup jumbo muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
2 Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in 3 batches, alternating with the strawberry milk, beginning and ending with flour, until just combined.
3 Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
4 Using a paring knife, cut a cone-shaped piece of cake out of the top of each cupcake (about the same size as the strawberries), stopping about ½ inch from the bottom. Stuff each cupcake with 1 strawberry, then cover with a small piece of the removed cake.
5 Make the frosting: Sift the confectioners’ sugar and cocoa powder into a medium bowl. Transfer half of the sugar-cocoa mixture to a large bowl; add the butter and ¼ cup cream and beat with a mixer on medium-high speed until smooth. Add the remaining sugar-cocoa mixture and ¼ cup cream and beat until fluffy. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top each with a strawberry half.
You’d never know it, but we used prunes to make these cupcakes extra moist. To make mini cupcakes, bake in two 24-cup mini muffin pans for 12 to 14 minutes.
MAKES 12 CUPCAKES
ACTIVE: 20 min
TOTAL: 50 min
FOR THE CUPCAKES
Cooking spray
½ cup pitted prunes
1 cup all-purpose flour
⅓ cup whole-wheat flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup packed light brown sugar
2 large eggs
½ cup plain Greek yogurt
½ cup vegetable oil
1 teaspoon vanilla extract
FOR THE FROSTING
3 large egg whites
⅓ cup granulated sugar
⅛ teaspoon cream of tartar
Pinch of salt
2 tablespoons unsweetened cocoa powder
¼ teaspoon vanilla extract
1 Make the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with ¾ cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
2 Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it’s fine if there are a few lumps).
3 Divide the batter among the muffin cups, filling each cup three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a rack and let cool in the pan 10 minutes, then remove from the pan to cool completely.
4 Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water until the sugar dissolves, 1 to 2 minutes (do not let the bowl touch the water). Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla; beat to combine. Spread the frosting on the cupcakes.
You can make these cupcakes up to a week ahead and freeze in large resealable plastic bags. Then just thaw at room temperature and frost the day you need them.
MAKES 24 CUPCAKES
ACTIVE: 55 min
TOTAL: 1 hr 20 min (plus chilling)
FOR THE FROSTING
⅔ cup sugar
1 teaspoon light corn syrup
3 cups heavy cream
3 tablespoons unsalted butter
7 ounces milk chocolate, chopped
4 ounces bittersweet chocolate, chopped
½ teaspoon kosher salt
FOR THE CUPCAKES
2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon fine salt
1 cup malted milk powder
¾ cup unsweetened Dutch-process cocoa powder
1⅓ cups sugar
1 stick unsalted butter, at room temperature
4 large eggs, at room temperature
1¾ cups half-and-half
1½ cups crispy rice cereal
1 Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue to boil, swirling the pan but not stirring, until the caramel is amber. Carefully pour in the heavy cream (it can splatter) and add the butter. Simmer, whisking constantly, until the caramel is smooth, about 2 minutes.
2 Combine both chocolates and the kosher salt in a medium heatproof bowl. Pour the hot caramel over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth and shiny, then cover and refrigerate until set, at least 4 hours or overnight. (The frosting can be made up to 2 days ahead.)
3 Make the cupcakes: Preheat the oven to 375°. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and fine salt in a bowl. Sift the malted milk and cocoa powders into another bowl.
4 Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk powder mixture; beat until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in 3 batches, alternating with the half-and-half in 2 batches.
5 Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters of the way. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
6 Beat the chilled frosting with a mixer or whisk until thick, about 2 minutes (don’t overwhip). Spread on the cupcakes or transfer to a pastry bag with a star tip and pipe on top. Refrigerate until ready to serve, then sprinkle with the cereal.
These bite-size cakes make a great gift for a tea-lover. Package them with a canister of loose tea and a mug.
MAKES 48 TEA CAKES
ACTIVE: 55 min
TOTAL: 1 hr 10 min
FOR THE TEA CAKES
6 ounces bittersweet chocolate, chopped
2 sticks unsalted butter, cut into pieces
1½ cups sugar
¾ cup cake flour
½ teaspoon salt
4 large eggs
½ teaspoon vanilla extract
FOR THE ICING
1 cup sugar
4 large egg whites
1 teaspoon fresh lemon juice
Pinch of salt
2 bags Earl Grey tea
1 Make the tea cakes: Preheat the oven to 350°. Line two 24-cup mini-muffin pans with paper liners. Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Whisk until smooth, then remove the bowl from the pan; reserve the pan of simmering water. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate. Add the eggs, one at a time, then whisk in the vanilla until smooth.
2 Divide the batter among the prepared mini-muffin cups, filling each cup three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Let cool slightly. Remove from the pans and let cool completely on a rack.
3 Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer. Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes. Transfer to a large resealable plastic bag, snip a corner and pipe the icing onto the cakes.
We modeled these cupcakes after a candy-aisle classic: York Peppermint Patties. Use foil liners for the full effect!
MAKES 24 CUPCAKES
ACTIVE: 1 hr
TOTAL: 2 hr
FOR THE CUPCAKES
3 sticks unsalted butter, cut into pieces
1 cup unsweetened Dutch-process cocoa powder
3¼ cups packed dark brown sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1¼ cups buttermilk
2 large eggs, at room temperature
2 teaspoons vanilla extract
FOR THE TOPPING
1 pound confectioners’ sugar (about 4 cups)
½ cup light corn syrup
¼ cup vegetable shortening, at room temperature
2 teaspoons peppermint extract
FOR THE GLAZE
8 ounces bittersweet chocolate, finely chopped
¼ cup light corn syrup
1½ tablespoons unsalted butter
1 Make the cupcakes: Preheat the oven to 350°. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and ¾ cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
2 Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined (don’t overmix).
3 Divide the batter among the prepared muffin cups, filling each cup about three-quarters of the way. Bake until the cupcakes spring back when touched, about 30 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
4 Make the topping: Beat the confectioners’ sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between 2 sheets of parchment paper and roll out to ¼ inch thick (microwave 15 seconds to soften, if necessary). Use a 2½-inch round cutter or juice glass to cut into 24 disks; reroll the scraps. Place a peppermint disk on each cupcake.
5 Make the glaze: Put the chocolate, corn syrup, butter and ¼ cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then let cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.
The candied carrot topping makes these cupcakes stand out, and all you need is a carrot and some sugar!
ACTIVE: 1 hr
TOTAL: 1 hr 50 min
FOR THE TOPPING
1 medium carrot
¾ cup granulated sugar
FOR THE CUPCAKES
1¼ cups all-purpose flour
½ cup sliced almonds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
1½ cups grated carrots
⅔ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
FOR THE FROSTING
2½ cups confectioners’ sugar
8 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
1 teaspoon fresh lemon juice
¼ teaspoon almond extract
1 Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into ¼-inch-wide strands (you’ll need at least 48 strands).
2 Preheat the oven to 250°. Bring the granulated sugar and ¾ cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and let cool slightly. Arrange the strands in squiggles on a parchment-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
3 Make the cupcakes: Increase the oven temperature to 350°. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
4 Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each cup three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to racks and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
5 Meanwhile, make the frosting: Beat the confectioners’ sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with the candied carrots.
Use a pastry bag as a batter dispenser when you make mini cupcakes: You won’t make a mess!
MAKES 24 MINI CUPCAKES
ACTIVE: 1 hr
TOTAL: 1 hr 45 min
FOR THE CUPCAKES
1½ sticks (12 tablespoons) unsalted butter, cut into pieces
½ cup unsweetened Dutch-process cocoa powder
1⅓ cups packed dark brown sugar
1⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup buttermilk
1 large egg, at room temperature
1 teaspoon vanilla extract
FOR THE TOPPING
½ cup heavy cream
1 10-ounce bag peanut butter chips
FOR THE GLAZE
1 tablespoon unsalted butter
6 ounces milk chocolate, finely chopped
1 Make the cupcakes: Preheat the oven to 350°, using the convection setting, if available. Line a 24-cup mini-muffin pan with paper liners. Combine the butter, cocoa powder and ¼ cup water in a microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
2 Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, egg and vanilla; stir into the batter until just combined (don’t overmix).
3 Divide the batter among the prepared mini-muffin cups, filling each cup three-quarters of the way. Bake until the cupcakes spring back when touched, about 20 minutes. Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
4 Make the topping: Bring the cream to a simmer in a small saucepan, then pour over the peanut butter chips in a bowl and let stand until the chips melt, about 5 minutes. Whisk until smooth. Refrigerate until the topping is set, about 10 minutes, then beat with a mixer until fluffy. Transfer to a pastry bag with a 1-inch round tip and pipe peaks onto each cupcake. Place in the freezer while you make the glaze.
5 Make the glaze: Put the butter, chocolate and 3 tablespoons hot water in a small, deep microwave-safe bowl, cover with plastic wrap and microwave on 50% power until the chocolate melts, about 2 minutes. Whisk until smooth. Dip the frozen peaks of each cupcake into the glaze, letting the excess drip off. Refrigerate until set, about 5 minutes.
We baked whole cherries—stems and all—into these simple tea cakes. Be sure to tell guests that they have pits!
MAKES 12 TEA CAKES
ACTIVE: 15 min
TOTAL: 45 min
½ cup pistachios
⅓ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup confectioners’ sugar, plus more for dusting
2 large eggs
6 tablespoons unsalted butter, melted
Medium cherries with stems, for topping
1 Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. Pulse the pistachios, flour, baking powder and salt in a food processor until finely ground.
2 Whisk the confectioners’ sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined. Stir in the melted butter until just incorporated.
3 Spoon 2 tablespoons batter into each muffin cup. Bake until slightly puffed and just beginning to set, about 8 minutes. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10 to 12 more minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove from the pan to cool completely. Dust with confectioners’ sugar.
These are great all-purpose vanilla cupcakes: Try them with any of the other frosting recipes in this chapter.
MAKES 12 CUPCAKES
ACTIVE: 30 min
TOTAL: 1 hr 10 min
FOR THE CUPCAKES
1½ cups all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
⅔ cup whole milk, at room temperature
FOR THE FROSTING
4 large egg whites
¾ cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, at room temperature
1 Make the cupcakes: Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, until combined. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
2 Divide the batter among the muffin cups, filling each cup three-quarters of the way. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely.
3 Meanwhile, make the frosting: Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water until the mixture is warm and the sugar dissolves (do not let the bowl touch the water). Remove the bowl from the pan; let cool slightly.
4 Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don’t worry if the mixture looks separated at first—it will come together as you keep beating.) Spread on the cupcakes.
These are cupcakes for grown-ups: We topped them with a bittersweet chocolate glaze, honey and freshly ground pepper.
MAKES 6 CAKES
ACTIVE: 25 min
TOTAL: 1 hr 15 min
FOR THE CAKES
⅓ cup extra-virgin olive oil, plus more for the pan
½ cup all-purpose flour, plus more for dusting
¼ cup Dutch-process cocoa powder
¼ teaspoon kosher salt
⅛ teaspoon baking soda
½ cup sugar
1 large egg plus 1 egg yolk
½ teaspoon vanilla extract
½ teaspoon finely grated lemon zest
6 fresh figs, halved
FOR THE GLAZE
4 ounces bittersweet chocolate, chopped
2 teaspoons honey, plus more for drizzling
2 teaspoons extra-virgin olive oil
Large pinch of kosher salt
½ teaspoon freshly ground pepper, plus more for topping
1 Make the cakes: Preheat the oven to 350°. Brush a 6-cup muffin pan with olive oil and dust with flour. Whisk the cocoa powder and ¼ cup hot water in a small bowl; let cool slightly. Combine the flour, salt and baking soda in another bowl.
2 Combine the sugar, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and thick, about 1 minute. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the flour mixture and beat until just incorporated.
3 Divide the batter evenly among the prepared muffin cups. Bake 10 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
4 Make the glaze: Put the chocolate, honey, olive oil, salt and pepper in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth.
5 Top the cakes with the glaze. Quarter the remaining 6 fig halves and arrange on top. Drizzle with honey and sprinkle with more pepper.
Look for canned cream of coconut near the drink mixers at your supermarket. Don’t confuse it with coconut milk—cream of coconut is much thicker, richer and sweeter.
MAKES 24 CUPCAKES
ACTIVE: 1 hr 10 min
TOTAL: 1 hr 40 min
FOR THE CUPCAKES
2 large eggs plus 4 egg whites, at room temperature
1 cup cream of coconut
1 teaspoon coconut extract
1 teaspoon vanilla extract
2¼ cups cake flour, sifted
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
1½ sticks unsalted butter, cut into pieces, at room temperature
FOR THE TOPPINGS
2 cups whole milk
1 14-ounce package shredded coconut
1 tablespoon confectioners’ sugar
½ teaspoon vanilla extract
Pinch of salt
6 ounces bittersweet chocolate, finely chopped
3 tablespoons corn syrup
1 tablespoon unsalted butter
48 roasted almonds
1 Make the cupcakes: Preheat the oven to 325°. Line two 12-cup muffin pans with paper liners. Whisk the whole eggs and egg whites in a large bowl. Whisk in the cream of coconut and the coconut and vanilla extracts until smooth.
2 Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Beat in the butter, one piece at a time, with a mixer on low speed until the mixture resembles coarse meal, 3 to 4 minutes. Add half of the egg mixture, increase the speed to medium high and beat until fluffy, about 1 minute. Beat in the remaining egg mixture until combined, scraping down the bowl as needed.
3 Divide the batter among the prepared muffin cups, filling each cup about halfway. Bake until a toothpick inserted into a cupcake comes out clean, 18 to 22 minutes. Let cool in the pans 10 minutes; transfer to racks to cool completely.
4 Make the toppings: Combine the milk, coconut, confectioners’ sugar, vanilla and salt in a medium saucepan. Bring to a simmer over medium-high heat and cook until the milk is absorbed and the mixture thickens, stirring occasionally, about 15 minutes. Let cool completely. Put the chocolate, corn syrup, butter and 3 tablespoons hot water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine. Keep warm.
5 Top each cupcake with a heaping tablespoonful of the coconut mixture, pressing gently until compact. Spoon 1 teaspoon of the glaze on top; add 2 almonds. Refrigerate until the glaze sets, about 20 minutes.
Make candied bacon your new go-to dessert topping: It tastes great on cupcakes, ice cream and pudding, too.
MAKES 24 CHEESECAKES
ACTIVE: 45 min
TOTAL: 1 hr 20 min (plus chilling)
FOR THE BACON AND CRUST
4 strips bacon, each cut into 6 pieces
3 tablespoons sugar
12 chocolate wafer cookies
2 tablespoons unsalted butter, melted
Pinch of salt
FOR THE CHEESECAKES
1 8-ounce package cream cheese, at room temperature
⅓ cup sugar
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 large egg
1 Make the bacon: Preheat the oven to 350°. Line a 24-cup mini-muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.
2 Make the crust: Pulse the cookies, melted butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until the cookies are finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini-muffin cup. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
3 Make the cheesecakes: Reduce the oven temperature to 325°. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini-muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let the cheesecakes cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.
These cupcakes are stuffed with cranberry sauce! Use the back of a small spoon to make an indentation in each cupcake while still warm, then fill with the sauce.
MAKES 12 CUPCAKES
ACTIVE: 1 hr
TOTAL: 1 hr 30 min
FOR THE CUPCAKES
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon nutmeg
6 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
½ cup sour cream
½ cup canned whole-berry cranberry sauce
FOR THE FROSTING
2 sticks unsalted butter, at room temperature
3 cups confectioners’ sugar
¼ cup canned whole-berry cranberry sauce
½ teaspoon vanilla extract
Pinch of salt
Dried cranberries, for topping
1 Make the cupcakes: Preheat the oven to 350° and line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, salt, baking soda and nutmeg in a medium bowl.
2 Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Add the egg and vanilla and beat until fluffy, about 3 more minutes. Reduce the speed to low; add the flour mixture and beat until just incorporated, about 1 minute. Add the sour cream and beat until light and fluffy, about 2 more minutes.
3 Divide the batter among the muffin cups. Bake until a toothpick inserted into the center comes out clean, about 22 minutes. Let sit until cool enough to handle, then gently press the back of a small spoon into the center of each cupcake to make an indentation. Fill each indentation with a few teaspoons of cranberry sauce. Remove the cupcakes to a rack to cool completely.
4 Make the frosting: Beat the butter and 1 cup confectioners’ sugar in a large bowl with a mixer on medium speed until combined, about 2 minutes. Reduce the mixer speed to medium low; gradually add the remaining 2 cups confectioners’ sugar and beat until fluffy, about 2 minutes. Increase the speed to medium high; beat in the cranberry sauce, vanilla and salt until combined. Spread the frosting on the cupcakes and top with dried cranberries.
Whoopie pies are the perfect mix-and-match dessert: You can easily flavor the filling, then put out chocolate chips, sprinkles and other fun toppings and let kids assemble their own.
MAKES 8 WHOOPIE PIES
ACTIVE: 40 min
TOTAL: 1 hr 30 min
FOR THE COOKIES
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1¼ cups packed light brown sugar
½ teaspoon vanilla extract
1 large egg
1 cup buttermilk
Cooking spray
FOR THE FILLING
1 stick unsalted butter, at room temperature
2 cups confectioners’ sugar
2 tablespoons milk
½ teaspoon vanilla extract
Assorted toppings, for coating
1 Make the cookies: Whisk the flour, cocoa, baking soda and salt in a bowl. In a separate bowl, beat the butter, brown sugar and vanilla with a mixer on medium-high speed until fluffy; beat in the egg. Reduce the mixer speed to low; beat in the flour in 3 batches, alternating with the buttermilk in 2 batches; beat until just combined.
2 Line 3 baking sheets with parchment paper and lightly coat with cooking spray. Scoop 16 mounds of batter onto the baking sheets, about 2 inches apart (about 2 tablespoons batter per cookie); gently form into rounds with damp fingers and smooth the tops. Refrigerate until firm, about 30 minutes.
3 Preheat the oven to 400°. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.
4 Make the filling: Beat the butter with a mixer on medium speed until fluffy; gradually beat in 1 cup confectioners’ sugar. Gradually beat in the milk, then the remaining 1 cup confectioners’ sugar; beat until smooth, about 3 minutes. Mix in the vanilla.
5 Sandwich about 2 tablespoons filling between 2 cookies; repeat with the remaining cookies and filling. Roll in toppings.
TRIPLE CHOCOLATE Dissolve 2 tablespoons cocoa powder in 2 tablespoons hot water; beat into the filling. Roll the edges in mini chocolate chips.
SALTY SWEET Beat ¼ cup thick caramel sauce into the filling. Roll the edges in crushed pretzels.
CLASSIC Keep the filling vanilla-flavored. Roll the edges in rainbow sprinkles.
BERRY-NUT Mix 2 tablespoons raspberry jam into the filling. Roll the edges in crushed nuts.
COCONUT-CARAMEL Beat ¼ cup thick caramel sauce into the filling. Roll the edges in toasted coconut.
SWEET LEMON Beat 2½ tablespoons lemon curd into the filling. Roll the edges in rainbow sprinkles.
COOKIE CRUNCH Dissolve 2 tablespoons cocoa powder in 2 tablespoons hot water; beat into the filling. Roll the edges in crushed cookies.
To get the right shape when you’re making whoopie pies, smooth the mounds of batter with damp fingers.
MAKES 6 WHOOPIE PIES
ACTIVE: 30 min
TOTAL: 1 hr 35 min
FOR THE COOKIES
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
5 tablespoons unsalted butter, at room temperature
⅔ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
⅓ cup milk
¾ cup blueberries
Cooking spray
FOR THE FILLING
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
Pinch of salt
1½ cups confectioners’ sugar
1 Position racks in the middle and lower third of the oven and preheat to 375°. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, granulated sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, 5 minutes. Beat in the egg until combined. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, alternating with the milk in 2 batches. Fold in the blueberries with a rubber spatula.
2 Line 2 baking sheets with parchment paper; coat with cooking spray. Scoop 12 mounds of batter onto the baking sheets, about 2 inches apart (about 2 tablespoons batter per cookie). Smooth the tops with a damp finger. Refrigerate until firm, 30 minutes.
3 Bake the cookies until lightly golden, switching the position of the pans halfway through, 10 to 12 minutes. Let the cookies cool 5 minutes on the pans, then transfer to a rack to cool completely.
4 Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners’ sugar on low speed until combined.
5 Sandwich about 2 tablespoons filling between 2 cookies; repeat with the remaining cookies and filling. Serve immediately or refrigerate, covered, overnight.
Vinegar is a key ingredient in red velvet batters: It’s important for the leavening process, plus it helps preserve the color.
MAKES 18 WHOOPIE PIES
ACTIVE: 35 min
TOTAL: 1 hr 25 min
FOR THE COOKIES
1 ounce semisweet chocolate
½ ounce milk chocolate
1½ sticks (12 tablespoons) unsalted butter, melted
½ cup sour cream
2 large eggs
1½ teaspoons apple cider vinegar
½ teaspoon vanilla extract
1 tablespoon red food coloring
2¼ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
FOR THE FILLING
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2½ cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
1 Preheat the oven to 375°. Line 2 baking sheets with parchment paper. Make the cookies: Chop the semisweet and milk chocolates, place in a microwave-safe bowl and microwave at 50% power until melted, about 2 minutes. Whisk until smooth.
2 Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
3 Add the flour mixture to the butter mixture in 4 equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
4 Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake, rotating the sheets halfway through, until the cookies spring back when lightly pressed, 8 to 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
5 Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
