A Birthday Present to Myself – in Cupcake Form

My 27th birthday was Saturday.

My hubby and I went out to breakfast in the morning and we went out to dinner with my family that evening.

In case you were wondering – I got chocolate chip pancakes for breakfast. I figured if I was ever going to get them, a birthday was the perfect time:)

I wanted to say a big THANK YOU to EVERYONE who wished me a happy birthday!

I appreciated every tweet, text, Facebook message, email, call, card and everything else!!!

As a birthday present to myself, I made these cupcakes.

Traditional moist yellow cupcakes

with cubes of brownie in the middle

drenched with a more than generous heap of thick, dark chocolate frosting

with a hint of sea salt and coffee.

A glass of milk is a NECESSITY with these puppies.

They’re not for the faint of heart

But chocolate lovers… rejoice!

I made brownies from my favorite box mix (Ghirardelli) a few nights before I made the cupcakes.

It’s easiest to do this before hand because you actually want them a bit drier to be able to cut them uniformly to put in your cupcakes. If you want to make some from scratch, go for it! Get em:)

Brownie Filled Yellow Cupcakes w/ Salted Dark Chocolate Mocha Buttercream

Cupcake batter and frosting slightly adapted from Cupcakes! from the Cake Doctor

Yellow Cupcakes

Ingredients:

  • 1 package (18.25 ounces) plain yellow cake mix
  • 1 package (3.4 ounces) vanilla or white chocolate instant pudding mix
  • 1 c. milk
  • 1 c. vegetable oil
  • 4 large eggs
  • 1-2 t. vanilla extract
  • Brownies

Directions:

  1. Make your brownies if you haven’t already (an 8×8 pan is more than enough). When done cooking, let cool completely then cut in 24 1-inch cubes. You’ll still have enough brownies left over for your own little treat:) Set aside.
  2. Preheat oven to 350 degrees. Line 2 cupcake pans with 24 paper liners. Set aside.
  3. Place cake mix, pudding mix, milk, oil, eggs and vanilla in a large bowl. Blend with an electric mixer on low speed for 30 seconds. Scrape down sides and beat on medium speed for 2 minutes. (You can also use a whisk if you’ve got strong forearms)
  4. Scoop 1/4 c. batter into each cupcake cup, filling about 2/3 of the way full.
  5. Bake until cupcakes are golden brown and spring back when lightly pressed with your finger, about 18-22 minutes.  Remove pans from oven and let cool for 5 minutes. Remove cupcakes to wire rack and let cool completely.
  6. When cool, use a small steak knife to cut a little hole out of the top. Use a spoon to scoop out the inside. Fill the hole with 1 cube of brownie.

Yum! Now, make the frosting!

Salted Dark Chocolate Mocha Buttercream

makes enough to SLATHER 18 cupcakes, or frost 24-30 (If you just want a small layer of frosting, cut this recipe in half)

adapted from Cupcakes! from the Cake Doctor

Ingredients:

  • 1 stick (8 T.) unsalted butter, softened
  • 1/2 – 3/4 c. (8-12 T.) Dutch processed dark cocoa powder
  • 4 1/2 c. powdered sugar
  • 6-10 T. strong black coffee
  • 2 t. vanilla
  • 1 t. finely ground sea salt

Directions:

  1. Beat butter in mixer on medium speed. Add in cocoa powder and beat well.
  2. Sift in powdered sugar. Add 2-3 T. of coffee and beat well.
  3. Stop and scrape down the sides. The frosting will be VERY thick.
  4. Add in vanilla and more coffee, a half tablespoon at a time until you get the consistency you want. Add in salt. Beat well.
  5. Spread generously on your cupcakes and decorate as desired.

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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , , , . Bookmark the permalink.

2 Responses to A Birthday Present to Myself – in Cupcake Form

  1. Molly says:

    Oh goodness, these look awesome!!!!!

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