Funfetti Cupcakes with Vanilla Buttercream Frosting

There is not a single thing I don’t love about funfetti cupcakes.  They’re fun to eat. Fun to make.  Fun to say.

It’s fun all around!

They’re honestly one of my favorite things to make and are ridiculously easy to whip up when you have a sudden urge or need to bake.  All they really require is a basic vanilla cupcake and then some sprinkles.  Throw it all together and – voila!  You have a delightful little confection that brings a little sunshine to any party or gathering.

I made these for a Fresh Prince of Bel-air marathon that Sarah and hosted last week.  For those of you wondering why we had a Fresh Prince marathon – my response is why would we NOT  have a Fresh Prince marathon?  There’s a lot of Will Smith love here.  And it was on a Wednesday, so we were able to give the party the overarching theme of Will Smith Wednesday.

We like our alliteration over here.

By the way, I just tried to spell alliteration starting with an “i”.  Yes, I am in law school.

But back to the cupcakes.  These went over marvelously with the guests.  I think my one friend had three.  Mostly everyone else had two.  The cupcakes end up nice and dense with the perfect amount of sweetness.  The buttercream frosting is the perfect match for the heavier cupcake base.  I definitely would recommend making these for any event.

Funfetti Cupcakes with Vanilla Buttercream Frosting

Ingredients:

For the cupcakes:       

1/2 cup butter, room temperature

1 cup sugar

2 eggs, room temperature

1 tbsp vanilla extract

1 1/2 cups flour

1 tsp baking powder

1/2 cup milk

1/3 cup multi-color sprinkles

For the frosting:

2 sticks of butter, softened and cut into cubes

4 cups powdered sugar

1 tbsp heavy cream

2 tsp vanilla extract 

pinch of salt

Directions:

Preheat oven to 350 degrees.

In a bowl, mix together the flour and baking powder.  Set aside.

Cream butter and sugar together in a bowl.  Add the eggs and vanilla until just combined.  Alternate mixing in the milk and flour mixture, beginning and ending with the flour mixture.  Fold in the sprinkles.

Pour into prepared cupcake tins 2/3 of the way full, and bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.  Let cool and frost.

For the frosting, beat the butter until smooth.  Add the remaining ingredients and mix until the frosting forms.  You may have to adjust the amount of sugar and heavy cream.  If your frosting is too thick, add more cream.  If it becomes too thin, add more sugar.

Source: Bakerita

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Chocolate Cupcakes with Peanut Butter Cookie Frosting

I’ve been sick here for the past week.  Which, you know, pretty much sucks.  I miss being in grade school when being sick was the BEST thing ever.  I would stay home from school and spend the day watching all those terrible mid-day-talk-shows.  My mom would make me cinnamon-and-sugar toast and make sure my tea had just the right amount of honey.  Being sick was a call for rest.  For slowing down.  For Maury Povich.

Law school doesn’t allow sick days, though.  Alright…it probably does, but if you don’t want to get behind and be the pariah in your study group, you really better buck up and get yourself to class.  This means your purse becomes a moving trashbin for used kleenexes.  You become that person in the library who blows their nose and everyone hates.  And then you sort of hate yourself, too, because you’re sitting in the library feeling like death and all you want to do is sleep, but you just need to finish this last case and it’s going on forever because the Judge wants to turn this opinion into the next (not) great American novel.

And, basically, being sick when you’re a pseudo-adult sucks.  A lot.

Due to my walking around as a human germ ball, I haven’t done a lot of cooking.  I’ve basically had no appetite and when I do all I want to do is eat things like BBQ chips and these cupcakes.  It’s a rich chocolate base with a thin layer of ganache and a frosting peanut butter cookie nestled on top.  I made them over the summer for my birthday, and have been itching to make them again.

So…anyone want to make me these cupcakes??

Chocolate Cupcakes with Peanut Butter Cookie Frosting

Ingredients:

For the cupcakes:
1 1/2 cups hot brewed coffee
3/4 cups unsweetened cocoa powder
2 1/4 cups flour
1 1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
12 tbsp unsalted butter, at room temperature
1 1/2 cup packed brown sugar
3/4 cup sugar
3 eggs
1 tbsp. vanilla extract
1 cup peanut butter chips

For the ganache:
6 oz semi-sweet chocolate
1/2 cup heavy cream

For the peanut butter cookie frosting:
9 tbsp unsalted butter
1 1/2 cup creamy peanut butter
3 cups powdered sugar

Directions:

For the cupcakes:

Preheat oven to 350 degrees.  In a bowl combine the flour, baking powder, baking soda and salt.  Mix together the cocoa powder and coffee in a bowl and set aside.  In a mixing bowl, cream together the butter and two sugars.  Add the eggs on at a time.  Mix in the vanilla extract.  


Add the flour mixture in three additions, alternating with the coffee-cocoa mixture, beginning and ending with the flour mixture.  Fold in the peanut butter chips.   Fill the cupcake tins 2/3 of the way.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

For the ganache:

Bring the heavy cream to a boil.  Pour over the chocolate and let stand for two minutes.  Stir until the chocolate is melted.  

For the peanut butter cookie frosting:

Mix together the peanut butter and butter.  Add the powdered sugar, mixing until a thick frosting forms.  With clean and dry hands form round disks and press the tines of a fork on the top to make it look like a peanut butter cookie.  Place on a piece of parchment paper.

To assemble the cupcakes, use an offset spatula to smear a layer of the ganache on the cupcake.  Press a “peanut butter cookie” on top.

Source:  Annie’s Eats