Experimental Birthday Cupcakes

So, the word “experimental” here is referring to the fact that I experimented with:

  1. A new vanilla hopefully-fail-proof cupcake recipe
  2. Filling cupcakes (and using an untried filling recipe) for the first time ever
  3. A wonderful cupcake frosting that I’ve made before, BUT hadn’t added food coloring to it 
  4. Piping the frosting with a fancy jumbo star tip for the first time ever 
My intention was to make them for Daniel’s birthday before making them again for Little C’s first birthday party in a couple of months (it’s alright–my husband is a fully expectant guinea pig by now).
Verdict? I am pleased to say they were a success! A little time consuming…but a success nonetheless ๐Ÿ™‚ I needed them to be both delicious and photogenic and they did not disappoint in either category…woohoo!!! 
  • I used the vanilla cupcake recipe on the back of my Lehi Roller Mills flour bag. This recipe was exactly what I was looking for! How many times have I made a cupcake that was too crumbly, you ask? or stuck to the cupcake liner? Too many I say! Not this time ๐Ÿ™‚
  • The chocolate filling I started with was this chocolate ganache, but it was way too dense and dark. I wanted something fluffier, more like a frosting or a mousse, so with some adjustments to the ganache, this was the final recipe I came up with. Actually, it reminded me of holiday fudge in both taste and texture, hence the name:

Fudgy Frosting & Filling

1 C heavy whipping cream at room temp
1 1/2 C semi-sweet chocolate chips
4 oz (1/2 cube) butter at room temp
2 C powdered sugar
1/2 C corn starch
1 tsp vanilla

Melt chocolate chips and slowly add cream, butter, and vanilla while whisking continuously. Allow to cool in fridge for at least 30 min, then transfer to mixing bowl and whip in the powdered sugar and corn starch until mixed thoroughly. Let it set overnight in the fridge for best results (in the piping bag is even better)!

Here they are after I filled them with chocolate using the plug-the-tip-into-the-cake-and-squeeze method. I don’t know the official term for it ๐Ÿ™‚ It was tricky to squeeze the right amount before having a chocolate explosion…which happened about 95% of the time. Oops. 

  • The cupcake frosting recipe I used is, in my opinion, the BEST cupcake frosting ever. It tastes fresh and creamy and isn’t as heavy as a traditional buttercream, but not too light either. No wonder they call it the perfect cupcake frosting…I couldn’t agree more ๐Ÿ™‚  
    • To achieve the light turquoise color, I used 4-5 drops of the teal Wilton food coloring from this box set:

Here they are in their turqouise, sprinkled beauty:
As you can see, I tried a few different swirl styles using the star tip.


I popped a candle into each cupcake…just needed thirty more to make it accurate for hubby’s birthday ๐Ÿ˜‰

Had to (a) photograph the filling in all its glory and (b) taste test before serving (hard work, I know)

The filling on this one clearly got a leeeeetle out of hand. But hey it was still tasty…just un poquito rico ๐Ÿ™‚

2 thoughts on “Experimental Birthday Cupcakes

  1. I'm so excited to follow your blog! And you inspired me! I received a cake decorating kit for my bridal shower almost two years ago and I haven't used it yet so I was about to give it away. But now I want to use it to decorate the cupcakes for a going-away party we are attending this Saturday!

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