My Iron Cupcake Entry: Chocolate Chunk Cranberry Cupcakes

Hopefully you have your Thanksgiving dessert planned by now. But if you happen to be a procrastinator, I have a great cupcake recipe for you!

This month's Iron Cupcake challenge was Thanksgiving.

My entry was Chocolate Chunk Cranberry Cupcakes, with Chocolate Orange Frosting.  Yummy!

Chocolate Chunk Cranberry Cupcakes (based on this recipe)

3/4 Cup unsalted softened butter

1 Cup firmly packed brown sugar

1/2 Cup granulated sugar

4 Eggs

Zest of two baby oranges

6 Tablespoons of orange juice

2 Cups flour

2 Teaspoons baking powder

1 Cup fresh, chopped cranberries

1/2 Cup chopped semisweet chocolate

Preheat oven to 350 degrees.

Beat butter and sugars together.

 Add eggs, orange zest, and 3 tablespoons of orange juice and mix.

 

Add baking powder and flour and mix well.

Fold in cranberries and chocolate chunks.

Bake mini cupcakes for approximately 15 minutes.  Makes ~50 mini cupcakes.

Chocolate Orange Cream Cheese Frosting (based on this recipe)

8oz Cream cheese

1/2 Cup butter

1/2 Cup unsweetened cocoa powder

1 Teaspoon vanilla extract

1 pound powdered sugar

Zest of one orange

1-2 Splashes of orange juice

Beat cream cheese and butter together. Add cocoa powder, vanilla, and powdered sugar and mix.  Add orange zest a orange juice (to reach desired texture).

Viola!
Happy Thanksgiving Everyone!

Iron Cupcake Challenge: Thanksgiving

See this post for the details on this monthly event. 

This month the challenge was to make your interpretation of a Thanksgiving cupcake. 

Here's a few of the entries: 

 

Sweet Potato Cupcakes

Marshmallow Frosting

Cran-Orange Cupcakes

Cranberry Cream Cheese Frosting

Sweet Potato Cupcakes with Pecans

Cream Cheese Frosting

Marzipan Wishbone

Candied Yam Cupcakes with Pecans and Marshmallows

Brown Sugar Glaze with a Dollop of Lemon Buttercream

Cranberry Orange Cupcakes

Brown Butter Frosting

Topped with a Candied Cranberry

And, here's my entry:

Cranberry and Chocolate Chunk Cupcakes

Chocolate Orange Cream Cheese Frosting

To.die.for.  Seriously.  Come by tomorrow and I'll share the recipe. I think these were better than my previous entries.

I am seriously ready for Thursday's meal after this night!

My Iron Cupcake Entry: Acorn Squash Spice with Hazelnut Buttercream

This month's Iron Cupcake called for squash.   (See my post from last month for details on this event.)

I was quite happy with how my entry turned out.  An added bonus is that they are a little healthier than a standard cupcakes.  I decided to use an acorn squash.  Perfect for any fall gathering...

Acorn Squash Spice Cupcakes with Hazelnut Buttercream

Acorn Squash Spice Cupcakes:

1 cup whole wheat flour

1 1/2 cups all purpose flour

1 cup sugar

2 tsp baking powder

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

1 cup acorn squash puree

1 1/2 cups chocolate chips

Preheat oven to 375 degrees. 

Started making the acorn squash puree.  Cut the squash in half, spoon out all the seeds, and microwave it with about an inch of water.  I checked it every couple minutes, and stopped when it was soft.  Scoop the squahs into the food processor and and puree until smooth. 

Combine flours, sugar, baking powder, cinnamon, nutmeg, and salt.  Stir to combine.

In a second bowl, combine eggs, milk, and oil.  Whisk to combine. 

Combine wet and dry ingredients and mix together. 

Add acorn squash puree and stir to combine.  Before baking, I added about 1 1/2 cups chocolate chips. 

Fill cupcake papers 2/3 full.  For mini's I baked for 12 minutes. 

Hazelnut Buttercream Frosting:  (based on the recipe here)

2/3 cup butter

4 tbsp Frangelico

6 cups powdered sugar

4 tbsp half and half

Cream butter with an electric mixer.

Add Frangelico. 

Alternately add sifted powdered sugar and half and half, and mix until smooth.   I had a little extra!

Here they are!

I topped them with shavings of German Chocolate, which I made with a standard vegetable peeler. 

You've got to try these!

Iron Cupcake Challenge: Squash

Check out my post from last month for the details on this event.

This month's ingredient was SQUASH. 

Here's a few of the entries:

Pumpkin Chocolate Chip Cupakes (this was probably my personal favorite of the night)

Roasted Butternut Squash Cupcakes with Cinnamon

Cream Cheese Frosting

Topped with Toasted Pecans

Pumpkin Pie Poppers:

Crusted-Bottom Cupcake with a Layer of Pumpkin Spice Cake and a Layer of Pumpkin Pie Filling

Topped with Whipped Buttercream and a Fondant Fall Leaf

Pumpkin Curry Cupcakes

Orange Buttercream Frosting

Topped with a Crystalized Ginger Chip

Chocolate Cupcakes

Filled and Topped with Pumpkin Cream Cheese

Lemon Raspberry Zucchini Cupcakes

Cream Cheese Frosting

Topped with Fresh Raspberries

Pumpkin Spice Cupcakes

Cinnamon Cream Cheese Frosting

Topped with Pumpkin Seeds

Butternut Squash and Butterscotch Cupcakes

Topped with Carmel Cream Cheese Frosting

And finally, my entry:

Acorn Squash Spice Cupcakes

Hazelnut Buttercream Frosting

Topped with German Chocolate Shavings

All were delicious!  There's definitely some great ideas for any fall parties you may have approaching. 

Check back tomorrow for the recipe I used to make my entry...they turned out well, and were EASY! 

My Iron Cupcake Entry: Spicy Chocolate

Where does the time go?  Sorry for the delay in sharing my cupcake recipe...my husband sprained his ankle at his softball game and I have been busy taking care of him.  

As promised, here is the recipe. My entry of spicy chocolate cupcakes were yummy and moist.  The spice brings out the chocolate favor, and then there's just a slight "kick" at the end. I would make these again, even for an event where pepper isn't required.  The recipe is based off one I found here.

Spicy Chocolate Cupcakes

Ingredients for the cake:

4 ounces unsweetened chocolate (chopped)

1/4 cup unsweetened cocoa powder

1 1/4 cup water

1 1/2 cup flour

1 tsp baking powder

1/4 tsp salt

3/4 tsp ground pequin chilies

2 sticks butter

1 1/2 cups dark brown sugar

3 large eggs

1/2 cup sour cream

1 tsp vanilla

Boil water in tea kettle, or sauce pan. Measure out 1 1/4 cups.

Combine chopped chocolate and cocoa powder in a bowl. 

Add boiling water and whisk until smooth.  Set aside. 

Sift flour.  Add baking powder, salt, and ground pequin chilies. Set aside.

Beat butter in mixer.

Add brown sugar, and beat until fluffy. Then add one egg at a time, beat well. 

 

Add sour cream and vanilla and beat.

Alternately mix parts of flour mixture and chocolate mixture, blending each until just combined.

Fill cupcake papers 3/4 full. Bake at 350 degrees. 

I baked mini cupcakes for 12 minutes, and big cupcakes for 20 minutes.  

Let cupcakes cool completely.

Spicy Chocolate Ganache Frosting:

Ingredients for frosting:

1 1/2 cups heavy whipping cream

3/4 tsp ground pequin chilies

12 oz semisweet chocolate

1/2 stick butter

2-3 cups powdered sugar

Heat cream in a saucepan over medium, just until bubbles form around the outside edge. 

Combine chocolate and pepper in a bowl.

Pour heated cream over the chocolate. Let is sit for about 30 seconds, and then whisk it smooth.

Add butter pats and continue whisking until combined.

 I used my hand-held electric mixer as well. Then let is sit.

I used my electric mixer to add in about 2 1/2 cups of sifted powdered sugar. 

I let the frosting sit for several hours before piping it on.  

 

  Yum!

Iron Cupcake Challenge: Pepper

The Iron Cupcake Challenge is an event in San Francisco where bakers, both professional, and amateur (like yours truly!) meet up for a monthly cupcake face-off. 

Each month a new ingredient is presented and all participants bake their interpretation of the ingredient into a cupcake. 

Bakers arrive with cupcakes ready-to-display, and the tasting begins.  Cupcakes are scored on taste and appearance. 

This was my first time participating in this event, and I will definitely be back again!

This month's ingredient was PEPPER.  

Here's just a few of the 27 entries: (don't worry, I didn't try them all)

 

Spicy Chocolate Cake with Chocolate Frosting

Topped with Chipotle Chocolate Hazelnut

Sprinkled with Chili

 Cherry Dr Pepper Cupcakes

Topped with a Cherry

Gingerbread Cupcakes

Injected with Black Pepper Ghiradelli Chocolate

Pumpkin Buttercream Frosting

Dusted with Sweet Spanish Paprika
 

Maple Cupcakes and Frosting

Topped with Peppered Bacon

Mango/Pineapple Cake 

Lemon Cream Cheese Frosting

Pineapple Custard Filling

Topped with Candied Chili Pineapple

Sprinkled with Chili

Smokin' Smores (made by his mom)

Chocolate Cake and Frosting with White Pepper and Paprika

Topped with a Marshmallow and Crumbled Chocolate Covered Graham Crackers

And finally, here's my entry: 

Spicy Chocolate Cupcakes 

Spicy Chocolate Ganache Frosting 

both with Pequino Peppers

Now if that doesn't inspire you to get baking, nothing will! 

Check back tomorrow, and I'll share the recipe I used to make these little spicy little morsels.