I made these adorable cupcakes for my little one’s second birthday. The cupcake itself was SUPER chocolately and delicious.

Mia getting ready to blow out her candles!

Both the cupcakes and chocolate butterflies can be made a day or two ahead of time (this is what I did and I highly recommend it).

If you double this recipe, only bake one pan at a time as the cupcakes will not rise properly if baked with 2 trays in the oven. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, and let them come to room temperature before serving.


Dark Chocolate Cupcakes

Ingredients:

For the Cupcakes:
8 T unsalted butter, cut into 4 pieces
2 oz bittersweet chocolate, chopped
1/2 C Dutch-processed cocoa
3/4 C unbleached all-purpose flour
1/2 t baking soda
3/4 t baking powder
2 large eggs
3/4 C sugar
1 t vanilla extract
1/2 C sour cream
1/2 t table salt

I used Wilton’s Vanilla Whipped Icing Mix – just follow the directions on the box (all you have to do is add ice water and whip!)
Lemon Yellow Icing Color

Wilton’s Dark Cocoa Candy Melts
Wilton’s Yellow Candy Melts
2, 6-Ounce Mini Melting Decorating Squeeze Bottles
Parchment Paper
Funnel
Toothpicks
Chocolate Chips


For the Cupcakes:
Adjust oven rack to lower-middle position; heat oven to 350°F. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 cupcakes


Follow the directions as per the Wilton’s Vanilla Whipped Icing Mix for both making the icing and coloring it.

Pipe the frosting onto the cupcakes.


For the Butterflies:
To make your pattern, use a piece of cardstock or note card to draw the outline of your butterfly wing.





I’m linking this post up at:

Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

1. My return to blogging: I know, I know it’s been over a month since my last post…I have good excuses, I promise (like life being a little hectic while my hubby was away for 10 weeks, emergency eye surgery and a little complication with that, planning and re-planning our cross-country move {slowly learning the uncertainty of military life}, driving across country TWICE in a 3-week period, and unpacking, organizing and all that fun stuff that goes along with moving).
2. My husband graduating from OCS: My hubs started Officer Candidate School with the Marine Corps in January and graduated the end of March. I am SO proud of him and more importantly excited that our 10-week stint apart is now over! We’ll be in the Quantico, VA area while he attends TBS (The Basic School) until the end of the year, and we’re super excited to reconnect with old friends her in VA!

Curtis getting "pinned" by his dad and sister.

Curtis receiving his first salute as an officer in the Marine Corps!

3. Our cross-country move is FINALLY over: We knew our stay in Arizona was temporary, so we were almost always planning our move…we just didn’t know if would take almost 2 years for us to do so!
4. Mia’s 2^nd Birthday: She’ll officially turn 2 on Saturday. I still can not believe our amazing little girl is going to be 2!

My little cutie, Mia.

5. My blog will be moving: Sometime in the near future I will be making the switch from blogger to wordpress and I am doing the work all on my own! I figured to really learn the wordpress interface I might as well make the switch myself. I hope to have the new site up and running sometime in May, so stay tuned with more news on that front!

***While making the chocolate buttercream for this recipe it is crucial that you melt the chocolate and let it cool to room temperature; if you don’t your frosting won’t come together and you’ll have a gloppy mess on your hands. Also note that once the melted and cooled chocolate is added to the frosting it will take a good 3-5 minutes with your mixer on medium-medium high speed for the mixture to come together—be patient and try not to freak out (like I did J), it will come together).

Here’s the specific equipment and ingredients I used in this recipe:
Nielsen-Massey pure Madagascar Bourbon Vanilla Extract
4 Tablespoon Scoop (a.k.a. my favorite scoop ever!!!)
Pastry Tip Set
The Cupcake Diaries Cookbook
White Cupcake Liners
Jumbo Rainbow Nonpareils

These cupcakes are awesome! The frosting tastes just like fugde!

Ingredients:

2 ½ C all-purpose flour
2 ½ t baking powder
¼ t salt
8 T unsalted butter, at room temperature
1 ¾ C sugar
2 large eggs, at room temperature
2 ¼ t pure vanilla extract
vanilla seeds from 1 vanilla bean
1 ¼ C whole milk, at room temperature


Ingredients:

5 C confectioners’ sugar
12 T unsalted butter, at room temperature
5 t pure vanilla extract
½ t salt
2 ½ C chocolate chips, melted and then cooled to room temperature***(see Cook’s Note)






Sift together the flour, baking powder, and salt into a medium bowl and set aside.

Using a stand mixer or a handheld electric mixer, cream together the butter and sugar for 3-5 minutes, or until light & fluffy and pale yellow in color (I used a stand mixer on medium speed and it took me about 3 minutes).

Add the eggs one at a time, mixing slowly after each addition.

Add the vanilla and vanilla bean seeds to the milk in a large liquid measuring cup.

Add 1/3 of the dry ingredients followed by one third of the milk mixture, and mix thoroughly. Repeat. Stop to scrape down the bowl as needed. Add the last 1/3 of the dry ingredients followed by the last third of the milk, mixing slowly until well incorporated.

Scoop the batter into the cupcake pan using a 4-tabelspoon scoop and bake for 16-18 minutes, or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.

Directions:

Combine the milk, confectioners’ sugar, butter, vanilla, and salt at high speed until light and airy, approximately 3-5 minutes. Slowly add the melted and cooled chocolate until well incorporated (this may take several minutes with the mixer on medium-medium high speed for the come together).

Frost cupcakes and top with jumbo rainbow nonpareils (optional).

Makes 24 cupcakes









I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog

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This recipe is my attempt at a “quick & easy” version of the classic. I love it and it hits to spot for my Sausage & Peppers cravings.

Cook’s Note: I get a lot of questions from readers about what kitchen equipment and specific ingredients I use in recipes. I will try to list any specific ingredients & specific/super helpful kitchen equipment before each recipe. I hope this helps! J
Here’s specific equipment and/or ingredients I used in this recipe:
Large, deep skillet



Sausage & Peppers Pasta

Ingredients:

2 T olive oil
3 garlic cloves, minced
1 1/2 lbs hot and/or sweet Italian sausage (I used a combination of both),
    cut into 1-inch pieces
2 large green bell pepper, cut into strips
1 large onion, sliced
1 14 1/2-ounce can tomato sauce
1 1/2 C grape or cherry tomatoes, halved lengthwise
1 T dried basil, (crumbled or chopped if not done so already)
1 t dried oregano, (crumbled or chopped if not done so already)
1 t fennel seeds
Salt and pepper to taste

16 oz penne pasta, cooked as per manufacture’s direction

Shredded Mozzarella or Parmesan for serving


Directions:

Heat oil in a large, deep skillet over medium heat. (I used this one.)

Add the sausage and cook until brown, about 8 minutes. Add the garlic and sauté until golden brown, about 1 minute. Add the peppers and onion and cook until tender, stirring occasionally, about 4-6 minutes.

While the peppers and onions are cooking, in a medium bowl add the tomato sauce, halved, tomatoes, basil, oregano, and fennel—mix until just combined. Once the peppers and onions are just tender, add the tomato mixture to the pan and season with salt and pepper. Cover and simmer for 8 minutes. Uncover the mixture and cook for an additional 2 minutes.

Pour the sausage, peppers, and tomato mixture over the cooked penne pasta. Top with mozzarella or parmesan cheese and serve!








I’m linking this post up at:
Metamorphosis Monday, Menu Plan Monday , Skip to My Lou, Tip Me Tuesday, Today’s Creative Blog