Scrumpdillyicious Chocolate Chip Cupcakes with Cream Cheese Buttercream Frosting

It's been a very lovely Valentine's Day.  How has  your day been?  Hope it's been full of love and laughter.  Dan and I made really adorable play tents for all the grandsons for Valentine's Day this year.  (You'll hear more about those later.) We delivered those yesterday because they had to be set up and we didn't know if there would be a new grandson today.   No baby has arrived yet today, but there is still time and we all have our fingers crossed doing the "come on baby" dance.  We did have fun spending the afternoon with our daughters and grandsons though while they all enjoyed cupcakes and they LOVED their tents.  I received a dozen beautiful pink roses from the grandsons.  : )

Today was started by baking some scumpdillyicious chocolate chip cupcakes with cream cheese frosting.  Oh my, they are good!  I tinted the frosting a lovely shade of pink to make the cupcakes look a little more "Valentine-ish."  Now, they needed that final touch, you know  - a special decoration.  So, I made some chocolate covered strawberries.  Why you ask?  Because they are delicious of course (and pretty too).  I used them on some of the cupcakes and on the gift trays.  I also made gluten free red velvet cupcakes for our son in love who cannot eat gluten.  I will post that recipe later.  They were really pretty.

This recipe made 24 cupcakes which gave me enough to make trays for both families here in town, a cute little tray for our grandson's nanny and her boyfriend, and of course - one for us.  Kristen is so loving and sweet to G, and I wanted her to know how much we appreciate her.

Now, I am going to say this is another "must make" recipe for you, because these cupcakes are outstanding!

Here is what you will need.

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
4 eggs
3 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup milk
4 tsp vanilla
1 3/4 cup semi-sweet chocolate chips

Cream Cheese Buttercream Frosting

2 8 oz blocks cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla
4 cups powdered sugar
2 TBSP milk (if needed, I didn't need the milk)

Preheat your oven to 350 degrees.  Line muffin tin with papers for 24 cupcakes

Cream the butter and both sugars until light in color and fluffy.  Add the eggs, one at a time.  Sift the dry ingredients in a separate bowl.  Mix wet ingredients in another bowl.  Add dry ingredients and wet ingredients alternately to the butter/sugar mixture.  Fold in the chocolate chips.  Fill the muffin papers 3/4 full.  (I use a 1/4 cup measure)  Bake for 17-20 minutes until a toothpick inserted in the middle comes out clean.  Remove from oven and let cool.

To make the icing:

Cream the softened butter and cream cheese.  Add the vanilla.   Add powdered sugar a little at a time until the frosting is the consistency you want.  If needed, add tiny bits of milk until you get a spreadable consistency.  (I added 3 drops of red food coloring to make my icing pink)

Here is an easy way to pipe frosting onto your cupcakes for a more decorative look.  Cut the corner off a gallon sized storage bag and insert an icing tip (which you can buy at the grocery) for the look that you want.  I used a star tip and made swirls instead of stars.

Next, fold the top of the bag back on itself and place it in a container to hold it while you fill it with icing.

Zip the top closed while squeezing all the air from the bag.  Now, you are ready to pipe.  Simply choose the design/look you want and go to it.  I don't like tons of icing, so I made swirls in the middle of the cupcakes like this.

I decorated a dozen cupcakes with chocolate covered strawberries, a dozen with Hershey's kisses and a dozen with sprinkles because the grandsons love sprinkles.  Then, I covered trays I already had with Valentine tissues paper and placed cupcakes, chocolate covered strawberries and kisses on the trays.  Each one was a little different.  Now, it was time to make deliveries.

Anytime there is a special occasion, it's always thoughtful to bake something.  This is a great recipe that is absolutely delicious.  Give it a try because I know you will love it.  I found this recipe on a site called Your Cup of Cake and it is a keeper!  Dan declared it amazing and he is the world class chocolate expert around here.  I believe they are referred to as "chocoholics."  So now you know, you must give these a try.  I'll keep you updated on the newest grandson.  Keep your fingers crossed!

Everyday Donna

Things to Remember:

Chocolate is the first luxury. It has so many things wrapped up in it: Deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.
Mariska Hargitay

As I sit here eating one of these heavenly cupcakes, I thought about all the things I have baked in my life.  They would be too numerous to even count or name.   I will tell you though, this recipe is in my top five favorites.  It is a carrot cake recipe from my St. Louis Days-St. Louis Nights cookbook and I highly recommend that you try this recipe.  Normally, I bake it as a 3 layer cake but, we had family coming for dinner last night and opted for cupcakes instead because they are just easier to make, eat and store.  And, you can keep going back for another one without a plate and fork.  Yes, they are that good.  My son in love said they were 10 carat.  (get it?  haha)  The thing that is so different and really good about this particular recipe is it is made with pineapple instead of raisins.  I know lots of people who do not like raisins, so here is a great option for you.

They are also iced with - wait for it - cream cheese icing.  Yes!  What can be better than that?  Also, make note of the fact that the baking temperature for this recipe is 325 instead of the usual 350.  So, here we go.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/4 cups vegetable oil (I reduce it from 1 1/2 cups because it is so gooey otherwise)

2 cups sugar

4 eggs

2 cups grated carrots (I use the blender to get them very fine and it's easier)

3/4 cup chopped pecans

1 8 ounce can crushed pineapple with juice

Icing:

1 8 ounce package cream cheese, softened

1 stick butter, softened

1 16 ounce box powdered sugar

2 teaspoons vanilla

some milk

add these ingredients to the icing if you want - 1/2 cup chopped pecans and 1 8 ounce can crushed pineapple drained

I usually make plain icing.  I have made it with the pineapple and pecans for the layer cake and it is really delicious, just personal choice.

Directions:

Sift all dry ingredients together and set aside.  In a large mixing bowl, mix oil, sugar, and eggs, beating after each egg is added.  Add dry ingredients to mixture.  Mix well.  Add carrots, pineapple (with juice) and nuts.  

For 3 layer cake:

Grease and flour three 9-inch round cake pans.  Fill equally.   Bake at 325 for 40 minutes.  Ice.

For cupcakes:

Line 2 dozen (24) muffin tin cups with paper liners.  Fill almost to top of paper cup.  (you may have a little batter left, I just dump it).  Bake at 325 for 26 minutes  or until toothpick inserted in center comes out clean.

Icing:

Beat cream cheese and butter until light and fluffy.  Add powdered sugar, a little at a time and beat until all sugar is incorporated.  Add milk a few drops at a time until icing is of spreading consistency.  Add vanilla.  Ice cupcakes.

Dan considers himself quite a connoisseur of all confections and he LOVES these cupcakes.  He just said he could probably eat 6 at a time.  That is just another endorsement for how good this cake is.  It is such a treat to have for these lovely fall days, especially with your favorite hot drink.  

Give this recipe a try.  You will make it again!  Yes, our guests took some home to enjoy later.  Now, I shall enjoy the rest of this delectable morsel.  Wish you were here to have one too!

Everyday Donna

Things to Remember:

Everything in your life is there as a vehicle for your transformation. Use it!

 Ram Dass