Easy Gourmet Cupcakes: Gluten Free Fudgy Mint

This one goes out to all of my gluten free cupcake-loving peeps out there, and to my baby girl. This cupcake has Nora's name written all over it. That little girly girl loves her some mint. So much so that we have to hide the toothpaste. No joke! If she happens to get her hands on a tube we have to chase her down while she gleefully sucks out as much as she possibly can. All those poor candy canes on our Christmas tree didn't stand a chance. Oh, that girl.

Eating gluten free doesn't get any better than these Easy Gluten Free Fudgy Mint Cupcakes.

I'll confess right off the bat that these Easy Gluten Free Fudgy Mint Cupcakes are just a little over the top - but just a little. 😉 A chocolate mint gluten free cake gets filled with hot fudge, frosted with creamy peppermint frosting, drizzled with more hot fudge, and topped with chopped chocolate mints. Welcome to gluten free indulgence, my friends.




I used a gluten free cake mix for this recipe, but you can sub in a regular one if you don't need to eat gluten free. The Andes chocolate mints, Mrs. Richardson's hot fudge, and McCormick peppermint extract are all gluten free products you can find at your local supermarket. If you are an exclusive gluten free eater, make sure you buy the "Marshmallow Fluff" brand of marshmallow cream or that your jar reads "gluten free" on the label. While other Kraft marshmallow products read "gluten free" on the packaging, their Jet-Puffed Marshmallow Creme does not. Just a word to the wise.




Start by mixing up your gluten free cake mix according to the package directions and adding in 1/2 tsp of peppermint extract.

You can prep your toppings while your cupcakes are cooling. Chop up the chocolate mints so they're ready to sprinkle onto your cupcakes. Also, fill a Ziploc bag with some of the fudge and snip off less than 1/4 inch off of one corner to drizzle on the frosted cakes.




Once your cupcakes have cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.

Fill another Ziploc freezer bag with more hot fudge, snip off 1/3 inch off of one corner, and squeeze some into the center of each cupcake until you can see it coming up out of the top.




Now, make the peppermint frosting. Beat a stick of butter with the marshmallow cream.




Beat in 2 cups powdered sugar. Beat in 1 tsp of peppermint extract and then another 2 cups of powdered sugar.




Beat in 3 or 4 drops of green food coloring and one to two tablespoons of milk.



Scrape down the bowl and beat for 3 minutes until light and creamy.

Say hello to gluten free indulgence with these Easy Gluten Free Fudgy Mint Cupcakes.

Frost your cupcakes, drizzle them with more hot fudge, and sprinkle the tops with chopped chocolate mints. You may need to push them into the frosting a little.

Is the fudgy minty awesomeness getting to you yet? It's okay to drool. I won't tell. 😉




Easy Gourmet Gluten Free Fudgy Mint Cupcakes
(makes 12 cupcakes)


INGREDIENTS
For the cupcakes:
1 15 oz gluten free chocolate cake mix (I used Betty Crocker's)
1/2 cup unsalted butter (1 stick), softened
3 large eggs
1 cup water
1/2 tsp peppermint extract

For the peppermint frosting:
1/2 cup unsalted butter, softened
1 7 oz jar marshmallow cream (gluten free eaters, make sure you buy "Marshmallow Fluff" brand or that the label on your jar reads "gluten free")
4 cups powdered sugar
1 tsp peppermint extract
2 Tbsp milk
3 or 4 drops green food coloring

1 16 oz jar Mrs. Richardson's hot fudge, room temperature
1 cup chopped Andes chocolate mints

DIRECTIONS
1. Preheat oven to 350 degrees and line a cupcake pan with 12 cupcake liners.
2. Make your batter according to the directions on your box of cake mix adding 1/2 tsp of peppermint extract.
3. Divide batter evenly among the 12 cupcake liners.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven. The cupcakes are done when it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are completely cool, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziploc freezer bag with 1/2 cup of hot fudge, twist the top closed (you can use a twist tie if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. Chop the Andes chocolate mints, if you haven't already, so they are ready to top your cupcakes.
9. Fill another Ziploc freezer bag with more hot fudge, twist the top closed, snip off less than 1/4 inch off of one corner, and set aside.
10. For the peppermint frosting, beat the butter in a stand mixer for 30 seconds.
11. Beat in the whole 7 oz jar of marshmallow cream.
12. Scrape down the bowl and beat in 2 cups powdered sugar. Then, beat in 1 tsp peppermint extract.
13. Beat in 2 more cups of powdered sugar.
14. Beat in 3 or 4 drops of green food coloring and 1 to 2 Tbsp milk.
15. Scrape down the bowl and beat on high for 3 minutes.
16. Snip off one corner of another Ziploc freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
17. Twist the top of your bag closed and pipe frosting onto each cupcake.
18. Immediately drizzle with more hot fudge and sprinkle with chopped chocolate mints.

* If you don't need to eat gluten free use a regular chocolate cake mix. Doctor it up by adding an extra egg, subbing whole milk for the water, subbing melted butter for the oil, doubling the amount of butter, and stirring in a tsp of peppermint extract. You'll need to double the frosting recipe and use more fudge and chopped chocolate mints than the recipe above calls for since it makes 12 cupcakes and your regular cake mix box will make 24.

Easy Gourmet Cupcakes: Maple Bacon Brown Butter

Get ready to love me forever. Brown butter. Maple cream. Bacon. If you're trying to win someone over, use this cupcake.

These Easy Maple Bacon Brown Butter Cupcakes will be your new favorite breakfast.

The maple cream buttercream is to die for. (Feel free to die, but only if you must.) The cake mix is doctored the way we usually do it, except that this time we're browning the butter first. You can totally do this. Here's a video if you need encouragement. And, to top it all off - BACON!!! Come on now!




Here's our line up - yellow cake mix, brown butter, crumbled bacon, and maple extract. There's just a couple of extra steps in this recipe, but they are so worth it. And I know you can handle it. You're a cupcake making pro now, after all.




First, let's make us some brown butter. Put two sticks of butter in a heavy bottomed saucepan and melt over medium high heat. As soon as the butter is melted, swirl the pan, or stir with a wooden spoon, continuously until butter browns. If you stop swirling or stirring the butter will splatter, so keep it moving. It should take 3 to 5 minutes. Immediately pour into a heat proof bowl and let cool for a bit. You can cook up your bacon while you're waiting for the butter to cool.

When your butter has cooled down from boiling hot to warm you can mix up your cupcake batter. Bake your cakes and then cool.

After your cupcakes are completely cool, crumble your bacon so it's ready to top your cupcakes and work on whipping up the best frosting ever. I say that about every frosting, don't I?




Beat three sticks of softened butter for 30 seconds.

Beat in 3 cups powdered sugar. Scrape down the bowl and beat in a pinch of salt and 1 3/4 tsp maple extract. Beat in another 3 cups powdered sugar. Then, beat in some milk a tablespoon at a time until your buttercream is piping consistency - not too stiff, not too soft.

The fluffiest maple cream buttercream tops my Easy Maple Bacon Brown Butter Cupcakes.

Then, scrape down the bowl again and beat on high for 3 minutes until light and fluffy. So light. So fluffy. So maple-y (happy sigh).

My Easy Maple Bacon Brown Butter Cupcakes will make a morning person out of you.

Pipe the buttercream onto your cupcakes and top with crumbled bacon. I find it's best to kinda push the bacon into the buttercream a bit.

These Easy Maple Bacon Brown Butter Cupcakes make the best breakfast ever.

Welcome to your new favorite breakfast!

Easy Gourmet Maple Bacon Brown Butter Cupcakes
(makes 24 cupcakes)

INGREDIENTS

For the brown butter cupcakes:
1 15.25 oz box yellow cake mix
1 cup unsalted butter (2 sticks)
1 cup whole milk
4 large eggs
* These ingredients are based on a cake mix that calls for 3 eggs, 1 cup of water, and 1/2 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed butter for the oil, and then doubled the amount of butter.

For the maple cream buttercream:
1 1/2 cups unsalted butter, softened
6 cups powdered sugar
1 3/4 tsp maple extract
a pinch of salt
1 to 4 Tbsp milk

1 cup crumbled bacon to top cupcakes (about 8 slices)

DIRECTIONS
1. Preheat oven to 350 degrees and line 2 cupcake pans with 24 cupcake liners.
2. Brown the butter for the cupcakes. Heat 2 sticks of butter over medium high heat until melted. Then, swirl or stir continuously for 3 to 5 minutes until butter is a deep auburn color. Immediately pour into a heat proof bowl and allow to cool to warm.
3. Cook and crumble bacon while butter cools.
4. In a large bowl, add all of the ingredients for the cupcakes, including the brown butter, and mix well using a hand mixer, whisk, or wooden spoon. The batter should be smooth.
5. Scoop a scant 1/4 cup of batter (or use a size 20 cupcake scoop) into each liner.
6. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven until it comes out clean.
7. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
8. For the maple cream buttercream, beat 3 sticks of softened butter for 30 seconds.
9. Scrape down the bowl and beat in 3 cups powdered sugar.
10. Scrape down the bowl again and beat in the maple extract and salt.
11. Scrape down the bowl and beat in 3 more cups powdered sugar.
12. Scrape down the bowl again and beat in milk 1 tablespoon at a time until you get a good pipable consistency - not too stiff, not too soft.
13. Scrape down the bowl again and beat on high for 3 minutes until buttercream is light and fluffy.
14. Snip off one corner of a Ziplock freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with buttercream.
15. Twist the top of your bag closed and pipe buttercream onto each cupcake.
16. Immediately top with bacon pushing it into the buttercream a bit.

Easy Gourmet Cupcakes: Chocolate Hazelnut Cupcakes

Welcome back to easy cupcake baking with the Loverbees. You're gonna love this one. This is my favorite chocolate cupcake y'all.

Make someone's day with these Easy Gourmet Chocolate Hazelnut Cupcakes!

These Easy Gourmet Chocolate Hazelnut Cupcakes are visions of chocolate deliciousness. Just picture it - chocolate cake filled with chocolate hazelnut spread, frosted with rich and creamy chocolate hazelnut buttercream, and sprinkled with toasted hazelnuts. It's gonna be hard to eat just one or two of these babies.




This week's cast of characters: a box of chocolate cake mix, jarred chocolate hazelnut spread, and a little bag of chopped hazelnuts. Let's bake!

First, bake up a batch of chocolate cupcakes using your favorite chocolate cake mix.

While your oven's on, go ahead and toast your hazelnuts. I highly recommend toasting them. Not only does it greatly enhance the hazelnut flavor, but these little packets of chopped nuts are not always the freshest. Toasting them helps tremendously with that.




Once your cupcakes have completely cooled, use the back end of a wooden spoon to make a hole in the center of each cake.

Fill a Ziplock freezer bag with a 7 oz jar of chocolate hazelnut spread, twist the top closed, snip off 1/3 inch off of one corner, and squeeze the filling into the center of each cupcake until you see it coming out of the top.




Now, whip up your buttercream. Cream two sticks of softened butter with 14 ounces of chocolate hazelnut spread for 30 seconds.




Beat in 3 cups of powdered sugar.




Beat in 2 teaspoons vanilla and a pinch of salt.




Beat in 2 more cups powdered sugar.




Beat in some milk 1 tablespoon at a time until the buttercream is the right consistency for piping - not too soft, not too stiff. Then, scrape down the bowl and beat on high for 3 minutes until light and fluffy.




Frost your cupcakes and immediately sprinkle with toasted hazelnuts.

Win Employee of the Month by giving your boss a batch of these Easy Gourmet Chocolate Hazelnut Cupcakes.

You may find it hard to stop eating these. Not speak'n from experience or anything. 😉

Gorgeous and delicious Easy Gourmet Chocolate Hazelnut Cupcakes.

Easy Gourmet Chocolate Hazelnut Cupcakes
Makes about 27 cupcakes

INGREDIENTS

For the chocolate cupcakes:
1 15.25 oz box chocolate cake mix
1 cup unsalted butter, melted and slightly cooled
1 1/4 cup whole milk
4 large eggs
* These ingredients are based on a cake mix that calls for 3 eggs, 1 1/4 cup of water, and 1/2 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.

For the chocolate hazelnut buttercream:
1 cup unsalted butter, softened
2 7 oz jars chocolate hazelnut spread
5 cups powdered sugar
2 tsp vanilla extract
a pinch of salt
1 to 5 Tbsp milk

1 7 oz jar chocolate hazelnut spread for filling
2.25 oz bag chopped hazelnuts (1/2 cup) for topping

DIRECTIONS
1. Preheat oven to 350 degrees and line 2 cupcake pans with 24 cupcake liners (My batter actually made 27 cupcakes).
2. In a large bowl, add all of the ingredients for the cupcakes and mix well using a hand mixer, whisk, or wooden spoon. The batter should be smooth.
3. Scoop a scant 1/4 cup of batter (or use a size 20 cupcake scoop) into each liner.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven until it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. Toast your hazelnuts while your oven is still on. Pour them onto a baking sheet and bake for about 5 to 7 minutes. Then, cool completely.
7. When your cupcakes are cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
8. Fill a Ziplock freezer bag with one 7 oz jar of chocolate hazelnut spread, twist the top closed (you can use a twist tie, if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
9. For the chocolate hazelnut buttercream, beat the butter and two 7 oz jars of chocolate hazelnut spread for 30 seconds.
10. Scrape down the bowl and beat in 3 cups powdered sugar.
11. Scrape down the bowl again and beat in 2 tsp of vanilla extract and a pinch of salt.
12. Scrape down the bowl and beat in 2 more cups powdered sugar.
13. Scrape down the bowl again and beat in milk 1 tablespoon at a time until you get a good pipable consistency - not too stiff, not too soft.
14. Scrape down the bowl again and beat on high for 3 minutes until frosting is light and fluffy.
15. Snip off one corner of another Ziplock freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
16. Twist the top of your bag closed and pipe frosting onto each cupcake.
17. Immediately sprinkle with toasted nuts.

Easy Gourmet Cupcakes: Pineapple Coconut Cream Cupcakes

In the mood for something creamy, dreamy, and oh so tropical? Let my easy breezy Pineapple Coconut Cream Cupcakes transport you to cupcake paradise. Welcome to the second installment of my series on easy gourmet cupcakes.

Let my Easy Gourmet Pineapple Coconut Cream Cupcakes transport you to cupcake paradise!

These Easy Gourmet Pineapple Coconut Cream Cupcakes will make you think you've died and gone to cupcake heaven. So creamy. So sweet. So worth the calories.




These easy cupcakes are made with a pineapple cake mix, filled with pineapple preserves, and frosted with creamy dreamy Coconut Cream Frosting - one of my favorite frostings of all time. They're finished off with a sprinkling of coconut and a gorgeous bright red cherry.

Start by doctoring a pineapple cake mix and baking up a batch of perfect pineapple cupcakes.




When your cupcakes have cooled, use the back end of a wooden spoon to make a hole in the center of each cupcake.

Fill a Ziplock freezer bag with pineapple preserves, twist closed, and snip off 1/3 of an inch off of one corner.




Squeeze preserves into the center of each cupcake until you see it coming up out the top.

Now, whip up my fabulous coconut cream frosting. Coconut butter is the secret ingredient to the creamiest and coconutiest frosting you will ever have. You may need to go to a specialty food store to find it. I got mine at Whole Foods. I know that Sprouts also carries it.

Cream a stick and a half of unsalted butter with a healthy scoop of coconut butter for 30 seconds.

Scrape down the bowl and beat in 3 cups of powdered sugar.

Scape down the bowl again and beat in 2 tablespoons of coconut milk.

Scrape the bowl down again and beat in 3 more cups of powdered sugar.




Beat in more coconut milk 1 tablespoon at a time until your frosting is the right piping consistency - not too stiff, not too soft.




Then, scrape down the bowl one more time and beat on high for 3 minutes until light and fluffy.

Snip off the corner of another Ziplock freezer bag a little smaller than your frosting tip. Insert the tip, stand the bag up in a tall cup, and fill with frosting.




Pipe frosting onto each cupcake and immediately sprinkle with shredded coconut. Top each cupcake with a maraschino cherry.

Get ready for your batch of creamy dreamy Pineapple Coconut Cream Cupcakes to make you the talk of the town.

Easy Gourmet Pineapple Coconut Cream Cupcakes
Makes about 24 cupcakes

INGREDIENTS

For the pineapple cupcakes:
1 16.5 oz box pineapple cake mix
2/3 cup unsalted butter, melted and slightly cooled
1 cup milk
4 eggs
* These ingredients are based on a cake mix that calls for 3 eggs, 1 cup of water, and 1/3 cup of oil. I added an extra egg, subbed whole milk for the water, and subbed melted butter for the oil, and then doubled the amount of butter.

For the coconut cream frosting:
3/4 cup unsalted butter, softened
1/3 cup + 3 Tbsp coconut butter
6 cups powdered sugar
4 to 8 Tbsp coconut milk

1 10.5 oz jar pineapple preserves for filling
1/2 cup shredded coconut to top
24 maraschino cherries to top

DIRECTIONS
1. Preheat oven to 350 degrees and line 2 cupcake pans with 24 cupcake liners (My batter actually made 27 cupcakes).
2. In a large bowl, add all of the ingredients for the cupcakes and mix well using a hand mixer, whisk, or wooden spoon. The batter should be smooth.
3. Scoop a scant 1/4 cup of batter (or use a size 20 cupcake scoop) into each liner.
4. Bake cupcakes for the time recommended on your cake mix box for cupcakes. Check them at the earliest time by inserting a toothpick into the center of one of the cupcakes near the center of the oven until it comes out clean.
5. Let cupcakes cool in pans for 15 minutes and then remove from the pans to cool completely.
6. When your cupcakes are cooled, use the end of a wooden spoon to make a hole in the center of each cupcake being careful not to punch through the bottom.
7. Fill a Ziplock freezer bag with your jarred pineapple preserves, twist the top closed (you can use a twist tie, if you like), snip off a 1/3 inch off of one corner, and squeeze filling into each cupcake until you see the filling coming up out of the top of the cupcake.
8. For the coconut cream frosting, beat the butter and coconut butter for 30 seconds.
9. Scrape down the bowl and beat in 3 cups powdered sugar.
10. Scrape down the bowl again and beat in 2 Tbsp coconut milk.
11. Scrape down the bowl and beat in 3 more cups powdered sugar.
12. Scrape down the bowl again and beat in coconut milk 1 tablespoon at a time until you get a good pipable consistency - not too stiff, not too soft.
13. Scrape down the bowl again and beat on high for 3 minutes until frosting is light and fluffy.
14. Snip off one corner of another Ziplock freezer bag a little smaller than your piping tip. Slide in your piping tip and set bag in a tall cup to easily fill with frosting.
15. Twist the top of your bag closed and pipe frosting onto each cupcake.
16. Immediately sprinkle with shredded coconut and top with a cherry.