I’m Snow Happy Eggnog and Rum Cupcakes

I’m Snow Happy Rum and Eggnog Cupcakes: A smooth, rich eggnog cupcake with a splash of dark rum to give it depth, filled with divine white chocolate ganache, frosted with eggnog and rum butter cream, and topped with a delicate white chocolate snowflake.

Mood: Just picture yourself curled up on the couch with your coziest blanket, a hot mug of tea in your hand, warmed by a crackling fire, watching the snow fall gently out the window and carpet the ground with a soft white blanket which softens the harshness and nakedness of winter, transforming it into a magical winter wonderland. That is what this cupcake tastes like, the bliss and utter contentment you can only find watching the snow fall on a cold winter night.

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Let it snow, let it snow, let it snow! Man if it snowed cupcakes, that’d be the tastiest winter ever. I’d be ok with that.

I LOVE winter. Absolutely love it. I might even say I have an unhealthy emotional attachment to snow. Even though February 2015 has been one of the coldest Februaries experienced in a long time in Southern Ontario, I’m not ready for winter to be over and am quite saddened by the melting snow and above-freezing temperatures that are coming this week. I mean, really, we only got 2 months of actually good proper winter and it’s already starting to warm up! 2 months out of the year! How am I supposed to wait a whole 10 months for it to come around again?

I think I need to move further north…

I understand that most other people don’t share my enthusiasm for winter but I do not care! I will frolic about in the snow like a young filly in a grassy meadow and I will never not love winter. The instant the first snow fall of the year dusts the ground, my heart soars with yearning anticipation for the cold harsh beauty of winter to finally settle in our corner of the world yet again.

Also, you can see why climate change distresses me. You thought I was an environmentally conscious person- ha! I fooled you! I only care about my favourite season. Though so far it seems to have brought us some extreme cold weather, in general an average warming of the planet is the absolutely last thing I want. Who cares about saving the planet, I want to save winter! Somehow I doubt that many people would join the cause if I phrased it that way…

“Ok Ok we get it Emily! You’re a crazy person who loves winter. Enough already.” Fine sorry guys I could go on about my love for winter forever. The point is, to me, snow makes me so unbelievably happy that of course I was going to make a happy cupcake that was snow/winter themed. Obviously I thought the rum and eggnog went well as rum and eggnog is a holiday drink, and around Christmas time most people still feel positively about snow as winter is still in its infancy. So even if you’re not a crazy winter person like me you can still feel happy about snow and the holidays. And if you also hate Christmas and winter and eggnog and think these cupcakes are ridiculous, not my problem! Make your own damn happy summer cupcakes. I hope you choke on them (not really please don’t die I’m sure you’re a lovely person).

I made this cupcake specifically for the office Christmas potluck; yes, definitely trying to impress the co-workers. (And it worked- they loved them by the way. How could you not they were delicious!). And also why they’re gluten free- it would just be cruel of me to make these amazing cupcakes that could not be enjoyed by all of my co-workers!

Enough chitchat already- let’s start baking!

Instructions: 

Preheat the oven to 350 F. Line your cupcake pan with 18 paper liners (to go with the theme I recommend a pale blue or white. I used white).

Make the ganache- take a half cup of whipping cream and bring it to a boil in a small saucepan. Then pour it over the cup of white chocolate chips, let set for a minute, and stir together until smooth. Refrigerate until needed.

In a bowl, combine 1 1/3 cups flour (gluten free or regular), 1/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. I know that there are tricks to gluten free baking that are fancy, but I just substituted 1 for 1 and they were delicious anyway sooo if you want to be all fancy with your gluten free baking you go figure that out. I thought it worked out satisfactorily.

In another bowl, mix together with an electric mixer the 1/4 cup of dark rum, 1 cup of eggnog, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, 1 teaspoon of vanilla, and 1 cup of white sugar. The original recipe says that rum is optional, but I do not. Don’t be a pansy and just put the liquor in- and feel free to use the “shot for me, shot for the cupcakes” method, generally makes baking more fun. It is essential to deliciousness.

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Rum and eggnog, a match made in heaven. You can imagine what happened with the leftover eggnog and rum… yup. #noregrets

Add the dry ingredients and beat until incorporated. Divide among the muffin cups and bake for 22-24 minutes. Woo. If you’re doing gluten free, they probably won’t puff up as nicely as normal gluteny cupcakes. Just be aware of that- that’s why mine look kind of flat!

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Slightly flat but still hella tasty!

While the cupcakes are baking, make the snowflakes. Melt 1/2 cup of white chocolate on the stove. If you’re feeling lucky and are generally an attentive person, do it right in a stove pot. Otherwise make a double boiler type setup to be safe and not burn chocolate. I mess up melting chocolate all the time because I am too lazy to double boiler. Don’t be me. If you screw up or need more chocolate, melt more.

Then take wax paper (or if you’re fancy like me a nonstick silicone baking mat) and spread it out on the table. Put the icing into either an icing bag with a super small tip or a plastic bag in which you can cut a very small hole. Then pipe out the shape of a snowflake! I tend to make mine like little asterisks (*). Do a lot, including some extra, as you will likely break some by accident like myself, and not all of them will come out as you hope. Stick them in the fridge and let set.

Now prep the icing. Take your 1/2 cup of softened butter and whip it up in a mixer until nice and fluffy. Add the 1/2 teaspoon of rum and vanilla and 1.5 tablespoon of eggnog and blend well. Gradually add 3 3/4 cup of powdered sugar until well incorporated. Tasted the icing because it is unreasonably delicious. Feel free to add more rum/vanilla/eggnog if you feel like it could use more flavour, but I feel like the icing should be a more subtle eggnog flavour than the cupcake, which is where it’s at.

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Mmmm frosting. So great.

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Into the icing bag it goes- I always like to use a cup to hold open the bag, works well.

Now fill the cupcakes by cutting the cones out of the top, putting in a dollop of ganache, and putting the cone back on (again, detailed instructions can be found in my Going Banana’s Cupcake Recipe).

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Filled with the nectar of the gods- white chocolate. Mmmmm yes.

Pipe on the icing in a nice delicate swirl. Take your snowflakes out of the fridge and carefully (VERY CAREFULLY) peel them off of the wax paper/silicone mat, and stick them onto your cupcakes! And there you have it folks. Once you try one of these cupckes you’ll be “snow happy” I guarantee it!*

*Disclaimer* I don’t actually guarantee it I do not know your baking skills. You could have totally screwed them up and that is not my fault. My cupcakes were awesome. So I suppose I should say if you do it correctly and then eat them you will be “snow happy.” But probably not if you screw everything up. Sorry kids.

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Tell me these aren’t happy cupcakes! They’re just sitting there all happy and snowy and wonderful. Winter in edible form.

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*happy sigh*

Ingredients (Makes 18 cupcakes)

Cupcakes

  • 1 1/3 cup flour (either gluten free or all purpose)
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup dark rum (mandatory)
  • 1 cup eggnog
  • 1/4 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup white sugar

Icing

  • 1/2 cup room temperature butter (1 stick/8 tablespoons)
  • 1/2 tsp. rum
  • 1/2 tsp. vanilla extract
  • 1.5 tbsp. eggnog
  • pinch of nutmeg
  • 3 3/4 cup powdered sugar

Ganache

  • 1/2 cup whipping cream
  • 1 cup white chocolate

Snowflakes

  • 1/2-1 cup white chocolate (depending on your snowflake making skill)

Brief Instructions:

Preheat the oven to 350F and line cupcake pans with 18 cupcake liners, preferably white or light blue.

Make the ganache by bringing 1/2 cup of whipping cream to a boil. Right when it starts boiling pour it over the 1 cup of white chocolate. Let sit for a minute then stir together. Put in fridge to cool.

In a medium bowl, mix 1 1/3 cup flour, 1/4 tsp. baking soda, 1/2 tsp. baking powder and 1/2 tsp. salt.  In a mixer, blend together 1/4 cup dark rum, 1 cup eggnog, 1/4 cup vegetable oil, 1 tbsp. apple cider vinegar, 1 tsp vanilla extract, and 1 cup white sugar. Add the dry ingredients.

Pour into cupcake liners and bake for 22-24 minutes; cool.

While the cupcakes are baking, prepare the snowflakes by melting 1/2 cup of white chocolate. Put the white chocolate into a piping bag with a very small tip or put in a ziplock bag and cut a tiny hole out of the tip. Pipe snowflakes onto a piece of wax paper and make lots of extra! Place in the fridge to cool.

Prep the icing: whip up the 1/2 cup of butter. Add the 1/2 tsp of rum, 1/2 tsp vanilla, pinch nutmeg, and 1 1/2 tbsp. eggnog. Then gradually add 3 3/4 cup of powdered sugar until well incorporated.

When the cupcakes are cool, cut out cones in the top, fill with chocolate ganache, and put the cone back on. Then pipe on the icing, carefully peel the snowflakes from the paper, and set on top!

Sources:

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Blood Red Velvet Cupcakes

Blood Red Velvet Cupcakes: A rich red velvet cupcake, filled with caramel flavoured sweetened condensed milk, topped with white chocolate cream cheese icing, caramel flavoured candy glass, and drizzled with more sweetened condensed milk.

Mood: Did something just make you so angry that you want to stab an inanimate object with a sharp piece of glass? Take your aggression out on this cupcake, stabbing it with candy glass until delicious red goo oozes out. Red to match the rage you feel inside.

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I am an employed human now. I have a job, I go to work, I come home and veg out. But that can get kind of boring, and I like hanging out with people that aren’t on a television show. Also, I love to bake, but I don’t share groceries with anyone in my house. So I don’t bake much at home, because I never feel like finishing a whole batch of cupcakes by myself.

How do I solve these two problems you ask? Why, by invading my friends homes and baking them delicious treats and distracting them from their studies. Ah yes, a delicious distraction. The way to your friends’ hearts is always through their tummies.

I had wanted to make “Blood Red Velvet Cupcakes” for a while now, but hadn’t really had the right occasion to do so. Now was my chance! My friends already know I’m a slightly crazy person, and won’t be weirded out by the fact that I’m stabbing my cupcakes with shards of glass and making them ooze sweet, edible blood. Perfect.

And thus began the creation of one intense cupcake. I realize this cupcake would have been seasonally appropriate in Halloween, but tough cupcakes cookies. I make what I feel like making when I feel like making it. That’s the entire point of this “Eat Your Feelings” recipe series.

Also I feel like I should warn you, these are sweet cupcakes. Not sweet as in awesome, but sweet as in your dentist would cringe if he even so much as looked at one. The sweetened condensed milk with frosting and basically pure sugar glass on top? So if you don’t like super sweet cupcakes, maybe only drizzle the condensed milk on top and don’t fill it. Or add less sugar to the frosting. But if you have a crazy sweet tooth, then go to town!

Instructions: 

Preheat your oven to 350 F. Line 12 muffin tins with cupcake liners. My friends had little silicone cupcake molds which were super cool and reusable! First time using them. I liked it.

Sift together 1 1/4 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon cocoa powder. In another bowl, beat the 1/4 cup of butter until soft. Then add the 3/4 cup sugar and beat until fluffy. Add the 1 egg and 1/2 teaspoon vanilla extract and beat together.

Then, in a glass measuring cup or a bowl, whisk together 1/2 cup of milk and 1/2 tablespoon of white vinegar (or buttermilk if you prefer). Let sit for a few minutes, then add red food colouring. I used “Christmas Red,” which by the way I think is extremely absurd. How can a holiday claim an entire colour? Christmas doesn’t get a monopoly on red. There’s plenty of other things that are red. It’s absolutely ridiculous. Freaking Christmas, thinking everything is about it. Well it’s not. What an egotistical holiday, supposing it can have a whole colour to itself. Christmas.

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Bright pink milk. So appetizing. Reminds me of the time my brother and I put food dye in the milk for April Fools day. We had to drink blue milk for a few days.

Anyway. I just added enough to make this bright pink colour. It doesn’t need to be super red because when added with the brown cocoa powder it’ll make a nice dark red.

Now time to mix it all together. Alternately add the flour and buttermilk to the butter and sugar mixture, beginning and ending with the flour (so flour milk flour milk flour).

In another small cup, combine 1/2 teaspoon white vinegar and 1/2 teaspoon of baking soda and let it fizz. Fold it into the cake batter.

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See, told you it would get darker with the cocoa powder. The lighting isn’t the best but this is a classic red velvet dark red colour.

Divide the batter into your 12 lined muffin cups and bake for 18-23 minutes or until a knife inserted in the middle of your biggest cupcake comes out clean.

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Let’s put some buns in the oven!

While those cupcakes are baking, it’s time to start on the glass. Prepare a pan by taking wax paper and placing it over a pan, or use a silicone no stick baking matt. Spray it will cooking spray.

Take 1/2 cup of sugar, 2 1/2 tablespoons cup light corn syrup, 1 tablespoon of water, and 1/2 teaspoon of flavouring (I used caramel flavouring, but you can use something else if you wish) and bring to boil in a small saucepan. I made twice that much so it’ll look like I have a lot more candy glass, but it was completely unnecessary.

I also did not realize why you would want light corn syrup and used regular, so my glass had an amber tint. Not the worst thing, but if you want clear glass use light corn syrup.This amount should be plenty. Stir until the sugar has dissolved but then don’t stir; just let bubble for 5-7 minutes. I didn’t let mine boil for quite long enough, so my glass wasn’t as hard as it should have been. You want to let it boil for as long as possible before caramelizing basically.

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Just like making caramel, just don’t let it boil as long and caramelize!

When it’s done, immediately poor the sugar onto the prepared pan. Smooth out with a spatula or spoon, and FOR THE LOVE OF ALL THAT IS HOLY do not touch the hot sugar. I accidentally did and burned my fingers. Sugar sticks to you so it burns pretty badly. I had a gross blister for a week. Don’t. Touch. The. Sugar.

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Sooo shiny! Looks like real glass almost 🙂

Let that cool on the counter, and then stick in the fridge.

Next, the blood. Take a can of sweetened condensed milk and dump about 1/2-3/4 into a bowl- I didn’t end up using the whole can so you probably won’t either, and it’ll save food colouring if you don’t colour some unnecessarily. Mix in a teaspoon of flavouring (again, I used caramel. It would make more sense to use something associated with red like cherry, strawberry, or raspberry, but they do not carry that at my local Zehrs. Go figure).

Then comes the tricky part; making it look like blood colour. I kept forgetting what blood looked like, so I would drizzle it on my hand to see if it looked convincing. I ended up doing a bunch of red colouring, with a touch of blue and a bit of brown. But really just a smidge of blue so it doesn’t turn all purple. Mine ended up a bit more purple than I would have liked but it was pretty ok. A good way to start is take a bit of milk and put it in a separate dish, and experiment with colour. Just red and black together would also look great, I just don’t have black food colouring.

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These are the colours I used. Gel food colouring is good to use because it’s so concentrated.

When you get it to look like what you want, then do that to the larger bowl, trying to recreate the proportions of colour you did with the little sample. That way if you screw it up you don’t screw up the whole bowl.

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My bowl of blood. Mwahaha. So gruesome!

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I’m bleeding!!!!

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Ah yes, sorry doctor, I stuck my hand into a blender while it was on. Got cuts all over my fingers.

Anyway. After you’re done playing with the blood (which I had a lot of fun doing), make the icing. Beat together 8 oz cream cheese, 1/2 cup of butter, pinch of salt and 1 teaspoon of vanilla. Beat in 4 cups of powdered sugar (or to tasted, depending on how sweet you like your icing. Lastly melt a cup of white chocolate on the stove over medium low heat, and beat into the frosting. I debated making the frosting black because white isn’t exactly an angry colour, but though then there wouldn’t be much contrast to see the blood. If you feel like black rage then by all means colour it black. This cupcake would also look stunning with black cupcake wrappers if you know where to find them. I do not- let me know if you know the secrets to black food colouring and black wrappers.

Our favourite, assembly time! Cut a small cone out the top of each cupcake and fill with the sweetened condensed milk blood.

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So deliciously goopy!

Put the cone back on top, and pipe on the white icing. Then get your glass out of the fridge, peel off the wax paper, and snap off pieces. If you have a bit of a hard time peeling off the wax paper, you can run them under water for a bit and try to scrub the paper off with your fingers.

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Careful! Broken glass- you could cut someone with that.

When you get some shards you like, stick them in the icing. If you’re feeling particularly angry, you can stab them vehemently. With vengeance.

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The cupcakes have just been stabbed! Quick, swab the glass for fingerprints.

Then drizzle the sweetened condensed milk blood over top. And there you go! Blood red velvet cupcakes.

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All done! How fantastically gory.

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Also, if you’re anything like me, your kitchen will look like this when you’re done.

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I may have slightly dyed part of their counter with food dye… oops… thank goodness it’s not a white counter!

Ingredients (makes 12 cupcakes)

Cupcakes

  • 1 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1/4 cup unsalted butter at room temperature
  • 3/4 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup buttermilk, or 1/2 cup of milk and 1/2 tablespoon of white vinegar
  • 1/2 teaspoon of vinegar
  • 1/2 teaspoon baking soda
  • red food colouring (I prefer gel)

Candy Glass

  • 1/2 cup white sugar
  • 2 1/2 tablespoons light corn syrup
  • 1/2 teaspoon flavouring (I used caramel, you can use whatever you want. Cherry, raspberry, or strawberry might work nice with the red theme)

Fake Blood Filling

  • 1 can sweetened condensed milk
  • Red, brown, and blue gel food colouring (or red and black food colouring)
  • 1 teaspoon flavouring (probably the same you used for the glass)

Frosting

  • 1 cup white chocolate chips or baking chocolate
  • 1 8oz package of cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups of powdered sugar

Brief Instructions:

Preheat your oven to 350 F. Line 12 muffin tins with cupcake liners.

Sift together 1 1/4 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, and 1 tablespoon cocoa powder. In another bowl, beat the 1/4 cup of butter until soft. Then add the 3/4 cup sugar and beat until fluffy. Add the 1 egg and 1/2 teaspoon vanilla extract and beat together.

Then, in a glass measuring cup or a bowl, whisk together 1/2 cup of milk and 1/2 tablespoon of white vinegar (or buttermilk if you prefer). Let sit for a few minutes, then add red food colouring.

Add enough to make this bright pink colour. It doesn’t need to be super red because when added with the brown cocoa powder it’ll make a nice dark red.

Alternately add the flour and buttermilk to the butter and sugar mixture, beginning and ending with the flour (so flour milk flour milk flour).

In another small cup, combine 1/2 teaspoon white vinegar and 1/2 teaspoon of baking soda and let it fizz. Fold it into the cake batter.

Divide the batter into your 12 lined muffin cups and bake for 18-23 minutes or until a knife inserted in the middle of your biggest cupcake comes out clean.

While those cupcakes are baking, it’s time to start on the glass. Prepare a pan by taking wax paper and placing it over a pan, or use a silicone no stick baking matt. Spray it will cooking spray.

Take 1/2 cup of sugar, 2 1/2 tablespoons cup light corn syrup, 1 tablespoon of water, and 1/2 teaspoon of flavouring and bring to boil in a small saucepan. Stir until the sugar has dissolved but then don’t stir; just let bubble for 5-7 minutes.

When it’s done, immediately poor the sugar onto the prepared pan. Smooth out with a spatula or spoon. Let that cool on the counter, and then stick in the fridge.

Next, the blood. Take a can of sweetened condensed milk and dump about 1/2-3/4 into a bowl. Mix in a teaspoon of flavouring. Then mix in red, brown, and a tiny bit of blue food colouring to make a dark blood colour.

Make the icing. Beat together 8 oz cream cheese, 1/2 cup of butter, pinch of salt and 1 teaspoon of vanilla. Beat in 4 cups of powdered sugar (or to tasted, depending on how sweet you like your icing. Lastly melt a cup of white chocolate on the stove over medium low heat, and beat into the frosting.

Cut a small cone out the top of each cupcake and fill with the sweetened condensed milk blood. Put the cone back on top, and pipe on the white icing. Then get your glass out of the fridge, peel off the wax paper, and snap off pieces.

When you get some shards you like, stick them in the icing. Then drizzle the sweetened condensed milk blood over top. And there you go! Blood red velvet cupcakes.

Sources:

Sweetly Surprised Cupcakes

Sweetly Surprised Cupcakes: A rich, dark chocolate cupcake filled with colourful M&Ms, topped with refreshing mint icing and chocolate drizzle.

Mood:  This cupcake is for the mood when you’re feeling spontaneous, and want to explore the new and unexpected. Tired of the conventional, you’re ready to be pleasantly surprised!

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Cupcakes that look ordinary (and delicious) enough, but little do you know they are not what they seem! Appearing to the naked eye as chocolate cupcakes with vanilla icing, as you bite in you realize the frosting is not vanilla, or even white chocolate- it is mint! As you ponder this new flavour in your mouth, M&M’s spill out from the bite mark, for they are filling the inside! Yes, this is the cupcake version… of a Piñata.

I should make these for Cinco de Mayo.

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But no, these cupcakes came about as I was preparing to visit my brother in Michigan for Canadian Thanksgiving. Yes, I do realize they do not celebrate Canadian Thanksgiving in Michigan, but it coincides with Columbus day so that meant that my brother, my parents, and I all had the Monday off and could convene for some family time! How lovely. Well, it just so  happens that Canadian Thanksgiving is shortly after my brother’s birthday, and what better birthday gift than to surprise him with surprise cupcakes!

So, when my brother said he’d be out of the house Saturday night and I’d have to entertain myself, I knew what I had to do. I had to bake him cupcakes while he was out as a surprise! And surprise him I did. With seriously delicious cupcakes.

Instructions: 

Now, I made this a bit differently because I had to mix the ingredients prior to traveling via Greyhound to Michigan. I mixed the wet together, mixed the dry together, and put them in separate baggies, to be assembled in America.

First, mix together 1/4 cup of room temperature butter with 1 cup of white sugar.

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Butter and sugar. The key to everything delicious.

Melt 2 ounces of dark chocolate either in the microwave or on the stove (you can use semisweet if you prefer. Depends on your preference). Then mix in the 2 eggs and 2 egg yolks, one at a time until combined. Lastly, add the 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 1/3 cup plain Greek yogurt (I used Greek yogurt because I had some. Original recipe calls for sour cream. Use whatever is in your fridge).

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And brown chocolate sludge. Awesome.

In a separate bowl, mix together 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon baking soda, and 1/2 cup cocoa powder. At this point, I put them both into bags.

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Whoever invented ziplock bags is my hero. Seriously. Love this person.

To transport these ingredients to Michigan, I used this handy dandy lunchbox that has built in ice pack walls! Kept the butter hard the entire 10 hour trip. No food spoilage here!

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The awesome lunchbox of awesome. I feel like Packit should be giving me money for this endorsement.

When you are ready to combine the wet and the dry, alternate, adding the dry ingredients to the wet in 3 additions, mixing until just combined. Then mix in the 1/2 cup of water.

Pour the batter into 12 cupcake wells, lined with papers.Bake at 350 for approximately 18 minutes. Take them out, let them cool on wire racks and voila! Deliciousness.

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Baaakkkiiinnnngggg time

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Looking good already.

Now for the deceivingly plain looking icing that is actually minty! So fun. Take 1 stick of room temperature butter and whip it with a mixer until nice and fluffy. Mix in 3 cups of powdered sugar. Add 2 Tablespoons of heavy cream and 1/4 teaspoon of mint extract. Check the consistency- if it’s not stiff enough, add more powdered sugar.

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Look at this mint extract. Is it not the most legit bottle you have ever seen? So classy.

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My batch of icing ready to go!

I then loaded up my icing in an icing bag and threw it in another plastic bag. Wet, dry, and icing, all ready to come into action once I reached my destination.

Now assembly. As per all my filled cupcakes, you must cut a cone out of the middle. Then, cut off the tip of the cone so that you just have a thin slice of cupcake to cover the hole back up. The cut off tips you can just eat, and you will want to because they are hella tasty.

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A hole in a cupcake? Emily you’ve never done that before!! /sarcasm

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Just cut off the tip!

Then you fill the hole with M&Ms! I wish I had found mini M&M’s but I couldn’t find any in the Canadian grocery stores (you sucks Zehrs). So we had to settle with large M&M’s. Which were fine, but for this purpose I think mini would have worked better. If you’re American or can find them in your Canadian grocery store then get mini. Also mint M&M’s would also be fun, and coordinate with the flavour of the icing. How fancy. Put the cap back on and you’re ready to ice!

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I see you hiding in there M&Ms!

Pipe on that icing like with normal cupcakes. Then, melt a bit of chocolate, put it in a plastic bag, cut off the tiniest hole in the tip of the bag, and add some of that chocolate drizzle that everyone loves.

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You think they look good now? Wait for it…

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BOOM! Drizzled.

And you are done! Now go surprise some people with your awesome baking skills and deliciously fun cupcakes 🙂

Now I know you see these pictures and probably think wow, Emily must be the best baker ever. Although this is probably true, I though I should show you some of my… mistakes. To reassure you that I am human and yes, it’s totally fine if you have a few flops. Everyone does. Just only photograph the pretty ones.

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Someone cut the drizzle hole too big… That’s just… not very pretty.

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And a large glob of chocolate decimated the side of this cupcake. Like a landslide.

There, you see? I am also human. So don’t be afraid to screw up! Close your eyes and the screw ups usually taste just as good!

Ingredients: Makes 12 cupcakes

Cupcakes:

  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 2 ounces dark chocolate (or whatever kind of chocolate you love)
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/2 cup room temperature water

Icing

  • 1 cup unsalted butter, at room temperature
  • 3-4 cups powdered sugar
  • 2 tablespoons heavy whipping cream
  • 1/4 teaspoon mint extract

Filling

  • 1-1.5 cups M&M’s (preferably mini, though any kind will do. Or heck throw in Skittles if you’re a crazy person)

Drizzle (optional)

  • 1/4 cup of semisweet chocolate chips

Short Instructions:

Preheat the oven to 350. In a medium mixing bowl, beat together the 1/4 cup butter with 1 cup sugar until it resembles sand. Then, melt 2 ounces of  chocolate and add it in. Add the 2 eggs and 2 egg yolks one at a time, mixing until combined. Add 1/2 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1/3 cup plain Greek yogurt.

In another bown combine 1 cup flour, 1/2 teaspoon salt,  1/2 teaspoon baking soda, and 1/2 cup cocoa powder. Add to the wet ingredients, 1/3 at a time. Lastly add the 1/2 cup of room temperature water and combine.

Bake for approximately 18 minutes. Remove from muffin wells and let cool on a wire rack.

To make the icing, whip up 1 cup of butter with a beater. Mix in 3 cups of powdered sugar. Add 2 tablespoons of heavy whipping cream and 1/4 teaspoon of peppermint extract. Mix well.

Cut a cone in the middle of each cupcake (see photos for instructions). Cut off the tip of the cone so that you have a think cap to place overtop the hole. Fill the hole with M&M’s. Place the lid on. Ice the cupcakes with the mint icing. Melt 1/4 cup of semisweet chocolate chips and put in a ziplock bag. Cut a tiny, tiny hole in the corner of the bag and drizzle on top of your cupcakes.

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