ULTIMATE CREAM CHEESE BLACK BOTTOM CUPCAKES

Ultimate Cream Cheese Black Bottom Cupcakes

Yield: 18-20 cupcakes

Ingredients

• 1 1/2 cup all purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup cocoa
• 1 cup water
• 1/2 cup oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
Filling:
• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 cup mini chocolate chips

Instructions

1. Make your filling first. In a medium bowl, Beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips. Set aside. 
2. Combine flour, sugar, salt, baking soda and cocoa in a large mixing bowl. Add in remaining ingredients and mix until smooth. Line a cupcake/muffin tin with liners and fill cups 1/2 full. Add one heaping tablespoon of filling into center of each cupcake.
3. Bake in preheated 350 degree oven 25-30 minutes. Let cool in pan for 20 minutes before removing to wire racks to cool completely.

Adapted from Chocolate, Chocolate & More Chocolate

PECAN CRUMB CAKE SUGAR COOKIE MUFFINS!

WHOA!  BRUNCH WILL NEVER BE THE SAME ONCE YOU SERVE THESE!!!! LET THEM COOL A BIT AND SERVE WHILE STILL WARM.....OOH LA LA!

 

FOR THE COOKIE BASE:

COOKIES: 3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. 

ADD EGG, MILK, VANILLA. 

ADD FLOUR & BAKING POWDER. 

PAT INTO DISK. CHILL 1 HOUR OR OVERNIGHT IF EASIER.

PREHEAT OVEN TO 350. 

Line a muffin tin with paper liners and put 1 ounce of cookie dough in each one.  Bake 10 minutes and while it's baking, make the crumb cake topping.  

Crumb Cake Topping:

1 cup packed light brown sugar
1 cup all-purpose flour
1 tsp. ground cinnamon

8 Tablespoons soft butter

chopped pecans, for sprinkling on top

Remove the cookie dough muffins from the oven after 10 mins and pile on the crumble topping!  Sprinkle on some pecans and return to the oven for an additonal 10 mins.  Let cool and dust with powdered sugar. Eat while slightly warm.  Unbelievable!!!  Yum!

Crumb Cake topping adapted from Oh Bite it!

PECAN PIE MUFFINS SERVED WITH WARM, SALTED CARAMEL

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR.  I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL.  OH YES, MY FRIENDS-WE HAVE A WINNER!!!!!  THANKS FOR A GREAT BRUNCH TREAT, APRIL!  
RECIPE BELOW!

 

Pecan Pie Muffins with Salted Caramel


1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full.  Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.  

 Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir.  This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in.  Be patient...you have a lot of cream so this will take a few minutes.  Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!
  

STRAWBERRY CREAM CHEESE JAM MUFFINS

RECIPE!!!! 1 3/4C. FLOUR (USE C4C TO MAKE IT GF) 1 TSP. BAKING POWDER 1/2TSP. BAKING SODA 1/4 TSP. SALT 8 OUNCES CREAM CHEESE 1 STICK BUTTER 1C. SUGAR 2 EGGS. 1/4C. MILK
STRAWBERRY JAM
COARSE SUGAR
LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. DIVIDE IN 6 HUGE MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. SPRINKLE ON COARSE SUGAR. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

CARROT CAKE MUFFINS WITH CREAM CHEESE FROSTING

CUPCAKE? MUFFIN? YOU DECIDE! HEE HEE

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots (less than 1 pound)

For the frosting:

• 3/4 pound cream cheese, at room temperature
• 1/2 pound unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners' sugar

Directions

Preheat the oven to 350 degrees F.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour, mix well, and add to the batter. Mix until just combined.

Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

When the cupcakes are cool, frost them generously and serve.

For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.

For carrot topping:

For the decoration:
2 tablespoons unsalted butter
1 cup grated or shaved carrots
3 tablespoons good maple syrup

Melt butter in pan. Add carrots and syrup for a few mins. Place a small bunch on top of cupcakes!

ADAPTED FROM INA

GF BLUEBERRY CRUMB MUFFINS

THIS WEEK I JOINED "SUNDAYS WITH JOY" IN BAKING THESE BROWN BUTTER BLUEBERRY MUFFINS. MY MUFFINS WERE DEFINITELY INSPIRED BY JOY BUT I WOUND UP MAKING SEVERAL CHANGES TO CREATE A GLUTEN FREE MUFFIN! THEY CAME OUT AWESOME! RECIPE TO FOLLOW LATER!

CHOCOLATE CHIP MUFFINS (GLUTEN FREE-OR REGULAR VERSION)

MAKE THESE REGULAR OR GLUTEN FREE! (Use all purpose flour or gluten free flour)
PERFECT FOR BREAKFAST!!!!

OR...SERVE IT WITH CHOCOLATE SAUCE & WHIPPED CREAM!


This month I was lucky enough to participate in the Secret Recipe Club again! I just love this group!!! I eagerly await my assigned blog and rush over to see what my choices are!! My blog this month was http://oureatinghabits.wordpress.com/ ....Jamie has a really fun blog and clearly, she loves to be creative in the kitchen! When I saw her chocolate chip crumb muffins here, I knew they were screaming my name!!!!!! I decided to make them gluten free so my hubby could join in on the fun. And that he did! We ate them right out of the oven and absolutely loved them. Then for our second (yup, you read that correctly), we added chocolate sauce and whipped cream!!!! hee hee TOO BAD WE HAD NO VANILLA ICE CREAM ON HAND! NOTE TO SELF....HOMEMADE VANILLA BEAN ICE CREAM NEXT TIME!!!!!

Here is the recipe as I adapted it. I omitted the cinnamon, used gf flour and increased the chocolate a tad! I also melted the butter instead of cutting it in due to pure laziness! These were beyond perfect!!!!!!!!!!!!!!!!!! Thank you Jamie for the wonderful recipe and inspiration in muffin land! We will be making these every day often! FEEL FREE TO USE REGULAR FLOUR IF NOT GLUTEN FREE!!

Chocolate Chip Crumb Muffins
(makes about 8 muffins)

1/4 cup PLUS 2T. sugar
1/4 cup packed light brown sugar
1/4 cup canola oil
1 large egg
1/2 teaspoon vanilla extract
1 cup GF FLOUR (I RECOMMEND "CUP4CUP" FLOUR)
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup sour cream
3/4 c. semi sweet chocolate chips

Topping:

1/4 cup light brown sugar
1 1/2 Tablespoons GF flour 
1 Tablespoon melted butter
1/4 cup semi sweet chocolate chips

In a bowl of a stand mixer with the paddle attachment, mix together the sugar, brown sugar, canola oil, egg and vanilla extract on medium speed for about 3 minutes.
Slowly add the dry ingredients into the bowl on low speed and mix until almost combined. Then fold the ingredients together with a spatula.
Add in the sour cream. You’ll need to fold, stir (gently), fold, stir, etc. Make sure the sour cream is completely mixed into the batter but don’t over mix the batter.

Add the chocolate chips to the batter. Gently fold the chocolate chips into the batter.

Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the batter into each muffin liner. Set the muffin pan aside while you work on the crumb topping.

In a small bowl, mix together the brown sugar and flour. Add the melted butter and stir. Stir in the choc. chips.

Sprinkle the crumb topping onto the muffins.

Bake at 375 degrees F for 23 minutes.

Cool the muffins in the pan for 5-10 minutes on a cooling rack. Then transfer them to a cooling rack to cool.

MUFFIN TIME

TODAY I BRING YOU DARK CHOCOLATE RASPBERRY MUFFINS! I TWEAKED THIS RECIPE BY ADDING DARK CHOCOLATE CHIPS BECAUSE WHO DOESN'T LOVE THIS COMBO!
RECIPE!!!!
1 3/4C. FLOUR
1 TSP. BAKING POWDER
1/2TSP. BAKING SODA
1/4 TSP. SALT
8 OUNCES CREAM CHEESE
1 STICK BUTTER
1C. SUGAR
2 EGGS.
1/4C. MILK
1 BAG DARK CHOCOLATE CHIPS
RASPBERRY JELLY

LINE MUFFIN CUPS. PREHEAT OVEN 350. BEAT BUTTER, CREAM CHEESE AND SUGAR. ADD EGGS. ADD DRY INGREDIENTS AND MILK. STIR IN CHIPS AND DIVIDE IN MUFFIN CUPS. TOP EACH WITH A DOLLOP OF JAM AND SWIRL IN WITH A TOOTHPICK. BAKE APROX 30 MINUTES (FOR X-LARGE MUFFIN CUPS AND 20 FOR SMALLER ONES) CAN TOP WITH POWDERED SUGAR WHEN COOL.

CHERRY CRUMB BUN MUFFINS

Jaden's Playdate! Race Car cookies for Jaden....Princess Cookies for Sophia!

Here are some Kit Kat Bars baked into a White Chocolate Muffin Top Cookie!

One recipe...2 Goodies! Apple Crumb Bars & Muffins

Double Chocolate Chunk Muffins Topped with HOMEMADE Vanilla Bean Ice Cream

SUGARED DOUGHNUT MUFFINS FILLED WITH RASPBERRY PRESERVES

Batter

• 1/4 cup butter
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 2/3 cups All-Purpose Flour
• 1 cup milk
• FILLING-RASPBERRY JAM

Topping

• 3 tablespoons melted butter
• 3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar

Directions

1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups (OR 24 MINIS), and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.

2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.

3) Add the eggs, beating to combine.

4) Stir in the baking powder, baking soda, salt, and vanilla.

5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.

7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

8) Remove them from the oven, and let them cool for a couple of minutes.  Pipe the jelly into each one. Melt the butter for the topping (this is easily done in the microwave).

9) Dip each one into the butter, then roll in the cinnamon-sugar.

10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.  KING ARTHUR RECIPE *****  IF YOU PREFER, PIPE THE JELLY INTO THE MUFFINS WHEN THEY ARE OUT OF THE OVEN AND COOL ENOUGH TO HANDLE.

Carrot Cake Muffins