#cucpakes

[fullcravings]

Rose Lychee Raspberry Cupcakes

[empresspersephone]

We made red velvet cupcakes for my beloved’s birthday last week!

[celebrationinspiration]

[askwhatsforlunch]

Silas Library Cupcakes

Laura Hollis loves cupcakes so much that it’s often the food-related nickname Carmilla calls her. And the library is awfully indulgent when it comes to treating her with them (while it threatens Carm with dropping books.) We are fond of cupcakes here too, so to celebrate the Carmilla Movie coming out in just eight days, here is a batch of Silas Library Cupcakes. It’s a deliciously moist chocolate cake with chocolate chips topped with a decadent peanut butter marshmallow frosting. Enjoy, and watch out for the falling books!

Ingredients (makes 1/2 dozen):

1 heaped tablespoon unsalted butter

1 cup + 2 tablespoons self-rising flour

1/4 teaspoon baking soda

14 teaspoon salt

4 tablespoons granulated sugar

1 1/2 tablespoon Dutch-processed cocoa powder

1/2 cup buttermilk

2 eggs

1 teaspoon Homemade Vanilla Extract

1.5 ounces dark chocolate, roughly chopped into morsels

16 Homemade Marshmallows

1/4 cup heavy whipping cream

1/2 teaspoon Homemade Vanilla Extract

2 tablespoons natural peanut butter

1/2 cup heavy whipping cream

more dark chocolate, to grate

Preheat oven to 400°. Butter 6 cups of a muffin tin, and line with paper cups; set aside.

In a small saucepan, melt butter over medium-low heat. Once melted, remove from heat.

In a medium bowl, combine self-rising flour, baking soda, salt, sugar and cocoa powder. Give a good stir to mix.

In a smaller bowl, whisk together eggs, buttermilk and Vanilla Extract until well-blended.

Dig a well in the middle of the dry ingredients, and mix in egg mixture, until just blended. Gently fold in melted butter and dark chocolate morsels.

Using an ice cream spoon, spoon about a scoop of the batter into each paper cup. Slam muffin tin onto the counter once, to level. Place in the warm oven and bake, at 400°, for 15 minutes until a toothpick inserted in the middle of a cupcake comes out clean. Let cool completely.

In a medium bowl over simmering water, melt Marshmallows with heavy whipping cream and Vanilla Extract. Once melted stir in natural peanut butter, until just blended. Remove from heat, and beat on high speed until light, fluffy and thickened. Let cool slightly. 

In a medium bowl, beat whipping cream on high speed until stiff peaks just form.

Gently fold whipped cream into peanut butter mixture, until well-blended. Spoon frosting into a piping bag. If frosting doesn’t completely hold its shape, chill in the piping bag in the refrigerator for about 10 minutes. Pipe frosting onto cupcakes. 

Grate a little dark chocolate on top of Silas Library Cupcakes; serve them now, or chill until serving time they appear magically just when you need them!

[guardians-of-the-food]

Irish Car Bomb Cupcakes

[fullcravings]

Chocolate Orange Cupcakes

[fullcravings]

Nutella Stuffed Strawberry Chocolate Cupcakes

[fullcravings]

Roasted Strawberry Cupcakes