We give you the cupcake enthusiast



We give you, The Cupcake Enthusiast!

Welcome to The Cupcake Enthusiast, a blog about cupcakes! Anna and Eva, former cupcake entrepreneurs, swimmers, and best friends have joined to give you folks out there a beacon of bake-able hope to put a smile on your face in time of need through recipes, commentary, experiences, and more. (Hopefully) So start reading now, you fools, and embark on a frosting-smeared journey into a world of… um, you get the picture. This must-read blog is sprinkle-filled delight to the cupcake lover inside all of us, if we do say so ourselves! Read! Read! Read!

Monday, March 15, 2010

Some aewsome cupcake recipes

SO, (announced self-importantly)

We cupcake enthusiasts might have mentioned in the blog proceeding the most recent Oreo Cupcake one, that we would give you the recipe for Thick & Rich Chocolate Brownie Cupcakes w/ Coffee Frosting! and, as we always, well, somethimes keep our promices and follow through here it is! Fortunately for you folks; we feel guilt tripped into adding a second recipe. Wait for one get one free!

Thick & Rich Chocolate Brownie Cupcakes w/ Coffee Frosting
  • 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
  • 1 ounce unsweetened chocolate, chopped
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips


Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.

In a heavy 1 1/2-quart saucepan melt bittersweet and unsweetened chocolates and butter over low heat, stirring, until smooth and remove pan from heat. Cool mixture to lukewarm and whisk in sugar and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in salt and flour just until combined and stir in chocolate chips.

Spread batter evenly in pan and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack before cutting into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

  • espresso whipped buttercream frosting
  • 2 sticks unsalted organic butter, softened
  • 1 cup organic pure cane sugar
  • 1 cup organic whole milk
  • 1/4 cup sifted organic all-purpose flour
  • 1-2 tablespoons powdered espresso
  • 1-2 tablespoons hot water
  • make the frosting

    In a small saucepan, combine 1/4 cup of the milk with flour, whisking until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk. Whisk constantly over medium-high heat and cook until bubbles form and it comes to a low boil. Reduce heat to low and keep whisking for a few more minutes until the mixture starts to thicken. Remove from heat and keep stirring. Then let cool to room temperature. Quicken this step by throwing mixture into freezer until it is room temperature. If there’s a thick skin on top that’s developed while in the freezer, remove and discard it.

    While milk-flour mixture is cooling, make the butter-sugar mixture. In a mixer, cream butter on medium speed for 3-5 minutes. Add in sugar and beat on high speed until light and fluffy, 5-7 minutes. Once milk-flour mixture is cooled, on low speed, slowly pour the milk-flour mixture into the butter-sugar mixture. Increase to medium speed and beat until frosting is light and fluffy, 3 to 5 minutes.

    Dissolve espresso powder in hot, preferably boiling, water. Start with 1 tablespoon of each. I was looking for a stronger coffee flavor so I went with 2 tablespoons of each. However, add additions slowly so that you do not lose the desired frosting consistency. Frost the cupcakes!

Keylime cupcakes


  • 1 cup sweetened flaked coconut
  • 1 stick unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon grated Key lime zest
  • 2 large eggs
  • 1 3/4 cups self-rising flour
  • 3/4 cup whole milk
  • 1/4 cup fresh Key lime juice, divided
  • 1 cup confectioners sugar
  • 1 tablespoon rum (optional)
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Preheat oven to 350°F with rack in middle. Generously butter a 9- by 2-inch round cake pan and line bottom with a round of parchment paper.

Toast coconut in a small baking pan in oven, stirring once or twice, until golden, 8 to 12 minutes. Cool. Leave oven on.

Beat together butter, granulated sugar, and zest with an electric mixer until fluffy. Beat in eggs 1 at a time. Stir together flour and 1/2 cup coconut (reserve remainder for topping). Stir together milk and 2 tablespoons lime juice. At low speed, mix flour and milk mixtures into egg mixture alternately in batches, beginning and ending with flour.

Spoon batter into pan and smooth top. Bake until golden and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool to warm, then turn out of pan and discard parchment.

Whisk together confectioners sugar, remaining 2 tablespoons lime juice, and rum (if using) and pour over cake. Sprinkle with remaining coconut.

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