Vanilla Latte Cupcakes.  Absolutely ho-hum.  Good enough to take to a Super Bowl party but not good enough to make again.  But the frosting?  The Vanilla Espresso Swiss Meringue Buttercream frosting?  THAT is what saved the cupcake.

So don't let me tell you what to use it on.  Just find something to put it on top of.  Like ... your finger.  Or your tongue.  Or okay, maybe a better cupcake.

And if you find yourself giving it just a little sprinkle of your favorite flaky sea salt for that final touch, well you'll get nothing but love from me for that one.

Vanilla Espresso Swiss Meringue Buttercream

Taken from Pink Parsley Catering

3 large egg whites

1/2 cup  granulated sugar

3/4 cup1  (1 1/2 sticks) unsalted butter, softened but cool, cut into cubes

1/2 teaspoon  pure vanilla extract

1 vanilla bean, split & scraped OR 1 tablespoon  vanilla bean paste

1 tablespoon instant espresso powder (or to taste) dissolved into 2 teaspoons boiling water

Pinch of salt

Combine the egg whites and sugar in the clean, dry bowl of a stand mixer.  Place over a pot of simmering water, and heat, whisking constantly, until the sugar dissolves and the mixture reaches 160 degrees.

Attach the bowl to the mixer (fitted with the whisk attachment).  Starting at low speed and gradually increasing to medium-high, beat the mixture until the bottom of the bowl cools to room temperature and the egg whites are thick and glossy and form soft peaks.

While mixing, add the butter, a few tablespoons at a time, until it has all been incorporated.  Continue mixing until the frosting comes together.  Switch to the paddle attachment and over medium speed, add in the vanilla extract, vanilla bean, coffee mixture, and salt.  Beat until well combined and taste and adjust flavorings as necessary.
Frost cupcakes as desired
*Note - this frosting recipe makes just  enough to frost the 18 cupcake

Happy Birthday to ME!  Oh yes, this cake was.  

I always want the perfect birthday cake, but most years I'm hemming and hawing three days before, not sure which cake will top last years.  This year, I saw this cake MONTHS before my birthday, tagged it, and knew it was the one to request from my mom and sister on the big day.

I wasn't disappointed.

"Too rich" doesn't really exist for me.  This was rich, rich, rich and I loved it!  I loved the silky chocolate topping full of butter, the moist and crumbly cake layers full of butter, and the swiss meringue filling full of double butter.  The flaky, sea salt (courtesy of my sister for Christmas) hit my tongue with all the right notes against all of the sugar.  My only teeny tiny complaint could have been that the caramel flavor didn't come through loud and clear.  But in the end I didn't care much because it was just GOOD.  GOOD and RICH and GOOD.

Dark Chocolate Salted Caramel Layer Cake

Taken from Annie's Eats

Ingredients:
For the cake:
2¼ cups all-purpose flour
2¼ cups sugar
1 cup plus 2 tablespoons dark unsweetened cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee*
3 large eggs, at room temperature
1 tbsp. vanilla extract

For the filling:
1 cup sugar, divided
¼ cup water
¼ cup heavy cream
Generous pinch of sea salt, such as fleur de sel
4 large egg whites
1½ cup (3 sticks) unsalted butter, at room temperature

For the frosting:
12 oz. good quality semisweet or bittersweet chocolate, finely chopped
¼ cup unsweetened Dutch-process cocoa powder
¼ cup very hot water
1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature
1/3 cup plus 1 tbsp. confectioners’ sugar
Pinch of salt

Fleur de sel, for finishing

Directions:
To make the cake, preheat the oven to 350˚ F.  Grease and flour the edges of 3 8-inch baking pans, shaking out the excess.  Line the bottoms with rounds of parchment paper.  In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.  Mix on low speed to blend.  Add the vegetable oil, buttermilk, coffee, eggs, and vanilla to the bowl and mix on low speed until well blended and completely incorporated.  Divide the batter evenly between the prepared pans.  Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.  Let the cakes cool in the pans about 15 minutes, then invert onto a wire rack and allow to cool completely.  Remove the parchment paper.

To make the caramel buttercream filling, place ½ cup plus 2 tablespoons of the sugar in a medium saucepan.  Mix in the water.  Bring the mixture to a boil over medium heat.  Stop stirring and let the caramel cook, gently swirling from time to time, until it is a deep amber color (test a drop on a white plate or bowl if necessary), watching it carefully to avoid burning.  Remove the mixture from the heat and slowly whisk in the cream and then the salt.  Set aside and let cool.

Combine the egg whites and the remaining ¼ cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.  Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.  (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!)  Blend in the cooled caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

To make the frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water.  Heat, stirring occasionally, until the chocolate is completely melted and smooth.  Set aside and let cool to room temperature.  In a small bowl, combine the cocoa powder and water and stir until smooth.  In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt.  Beat on medium-high speed until light and fluffy, about 5 minutes.  With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated.  Blend in the cocoa powder-water mixture until smooth.

To assemble the cake, level the cake layers if necessary.  Place one of the cake layers on a cake board or serving platter.  Top with half of the caramel buttercream and smooth in a thick, even layer.  Place a second cake layer on top and smooth the remaining caramel buttercream over that.  Place the final cake layer on top.  Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula.  If desired, use additional frosting to pipe decorative accents on the cake.  Refrigerate until ready to serve.  Before serving, sprinkle with fleur de sel.

Since Eden's birth Canaan has had to spend a lot more time indoors.  His usual park time has been cut due to a napping baby and the return of the rainy season.  I figured making muffins together might be a good hour of amusement for my energetic little boy.  

I was all set to make just some ordinary streusel muffins when I remembered I had tagged this recipe long ago.  What little boy wouldn't have fun dipping (and licking) the chocolate topping and sprinkles?

In the end these muffins are muffins not deep-fried doughnut goodness.  But they are slightly reminiscent of doughnuts with the hint of nutmeg and the butter method used.  I found that the doughnut-likeness dropped dramatically when eaten the second day so these are best served fresh and consumed in their entirety!  And the bit of tang from the plain yogurt is a nice surprise on the palate at the end.

They sure were tasty enough for this little boy!

Too, too long.  This is a recipe that I took way too long to make.  I couldn't quite figure out if this was a cake or if this was a coffee cake, as in breakfast-fare, so I never knew the perfect opportunity to serve it.  There was a frosting, which made me think dessert but the ratio of cake ingredients seemed dense like a coffee cake.  And it has coffee in it.

Perfect opportunity or not, we had people coming over, and I had a maid on hand to wash dishes.  Perfect time to make something sweet that is more than a one-bowl process.  

I've decided it's a cake.  A really, really delicious cake.  Dense and crumby, richly laced with chocolate, cinnamon, and coffee.  A really, really delicious cake that, if you like coffee, is just begging to be served along side a strong cup.  Which sorta makes it a coffee cake then, right?  

I mean, I'd eat it for breakfast.  

But then I'd also eat a big ole buttercream cupcake for breakfast and feel just great.  

Okay, it's a cake.  A cake.  A definitely-worth-making cake.

Cappuccino Cinnamon Squares

Taken from Brown Eyed Baker, Originally from Dorie Greenspan

Yield: 9 servings (or, if cut smaller, 16 servings)

For the Cake:
1¼ cups plus 2 tablespoons sugar
1 tablespoon plus 2½ teaspoons ground cinnamon
1 tablespoon plus 1½ teaspoons instant espresso powder
1¾ cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
¾ cup whole milk
2 large eggs
½ teaspoon pure vanilla extract
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, melted and cooled
3 ounces bittersweet chocolate, finely chopped, or ½ cup mini chocolate chips

For the Frosting:
6 ounces bittersweet chocolate, finely chopped
2½ tablespoons unsalted butter, cut into 4 pieces

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment or wax paper. Place the pan on a baking sheet and set aside.

2. Stir 2 tablespoons of the sugar, 2½ teaspoons of the cinnamon and 1½ teaspoons of the espresso powder together in a small bowl.

3. In a large bowl, whisk together the flour, the remaining 1¼ cups sugar, the baking powder, salt and the remaining 1 tablespoon cinnamon. Mix the remaining 1 tablespoon of the espresso powder into the milk and warm the milk in a microwave until it is hot enough to dissolve the coffee. Cool the milk. In another bowl, whisk together the milk, eggs and vanilla. Pour the liquid ingredients over the flour mixture and gently whisk until you have a homogeneous batter. Now, using the whisk or a rubber spatula, fold in the butter with a light touch, just until the butter is absorbed. You’ll have a smooth, satiny batter.

4. Scrape half of the batter into the pan and smooth the top. Sprinkle the chocolate over the batter and dust with the cinnamon-sugar mixture. Cover with the rest of the batter and smooth the top again.

5. Back for 35 to 40 minutes, or until the cake is puffed and beginning to pull away from the sides of the pan; a thin knife inserted into the center will come out clean. Transfer the cake to a cooling rack and let it rest for 15 minutes before unmolding it onto another rack. Peel off the paper, invert it onto the first rack, and cool to room temperature right side up.

6. To make the frosting, put the chocolate and butter in a heatproof bowl and fit the bowl over a saucepan of simmering water. Cook, stirring gently and often, just until they melt. Be careful not to overheat the mixture so much that it things out; the chocolate should be smooth, very shiny, thick and spreadable. 9If it thins, leave the frosting at room temperature for a bit, until it thickens a little.)

7. Using an offset metal icing spatula or a table knife, spread the frosting in generous sweeps and swirls over the top of the cake. Allow the frosting to set at room temperature, then cut the cake into 9 squares, each about 2½ inches on a side. Wrapped in plastic, the cake will keep at room temperature for 2 days.

Who hasn't tried a sour cream cheesecake?  It's a New York classic.  I know I've made and eaten my fair share!  

Nate's birthday is simple in that there are three options: angel food cake with strawberries and whipped cream, strawberry shortcake (do we see a theme? ...), or cheesecake.  And nothing fudgy or too out there.  Just a great cheesecake with a berry topping.  

It's actually been years since I made a cheesecake so I thought it was time to dust off my springform pan and brush up on those skills.  Nate's response, "You know what I love?  When you made the decision for me and I don't have to choose."  What is wrong with this guy?  Doesn't he know that half the fun of a birthday is trying to come up with a new, outrageous cake idea that someone else has to actually make??

Well, at least he knows enough about the decadence of cheesecake to know that eating dessert in bed, in the midst of cozy sheets just makes it taste THAT much better.

But the most important part?  After eating his first slice Nate emphatically declared, "That is the best cheesecake you have ever made and the best cheesecake I have ever eaten."  Ever.  This from a guy who grew up eating giant-sized slices on a regular basis.  (In his house a full-blown cheesecake is only meant to feed 8 at best.)

Sour Cream Cheesecake

Taken from foodnetwork.com

I decided to go with Alton Brown's classic recipe, but had remembered some cheesecake making tips he gave on an episode of "Good Eats" several years back.  He didn't include those tips with this recipe but I thought I would.  I think they may have just made the difference between delicious and BEST EVER so I have made some adaptations to this originally recipe based on my notes.  

However, my other disclaimer is that dairy products in Ecuador taste different and react differently to heat so maybe that played a part in the perfectness of this cheesecake since, after all, this is like 95% dairy.

Crust: *

• 33 graham cracker squares, crumbled
• 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
• 1 tablespoon sugar

New York Peppermint Patties in the form of a cupcake?  I'm game.

These might have been for a 1-year-old's birthday party, but that doesn't mean the adults couldn't enjoy the sugar as much as the kids.

Only when I went to make them many of the reviews were disappointing.  The dislike seemed to focus on the mint filling, so I decided to keep the cupcake theme and just make some major changes.  

The results were probably  not readily identified for their namesake, but it was a minty, densely chocolate cupcake nevertheless.  And anyone who likes a peppermint patty will certainly love these.

The cake batter for this cupcake was more dense and heavy than your regular moist and crumby chocolate cake.  It verges on becoming a chocolate pound cake.  It's not dry by any means, but definitely has a distinct and RICH! consistency.  Choose whether you want to try this version of the chocolate cupcake or stick with your classic.  You can still schmear it with mint and drizzle it with chocolate either way!

Mint Patty Cakes

Heavily adapted from foodnetwork.com

Yield: 24 cupcakes

Cupcakes

3sticks unsalted butter, cut into pieces
1cup Dutch-process cocoa powder
3 1/4 cups packed dark brown sugar
3cups all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
3/4teaspoon salt
11/4cups buttermilk
2large eggs, at room temperature
2teaspoons vanilla extract

Topping

2 c. powdered sugar

1/2 c. butter

1/2 t. mint or peppermint extract

a couple teaspoons of milk

Glaze

8 oz. semi sweet chocolate chips

3 Tbs. heavy cream

Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.

Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.

Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.

Make the topping:  Cream butter, extract and powdered sugar together until smooth.  And a teaspoon of milk at a time until icing is spreadable.  Spread a dollop over the top of each cooled cupcake.

Make the glaze:  Combine chocolate chips and heavy cream over low heat or a water bath.  Stir until chocolate is completely melted and incorporated.  Spread over cupcake topping while glaze is still warm.

My life has not been quite the same since I discovered Joy the Baker.  How had I missed her all these years?  She's wonderfully ascerbic in all the ways I like and a wonderfully decadent baker just like I like too.  She's inspired me to grab this high altitude thing by the horns and get my BAKE back on because her recipes just can't wait.

This coffee cake was a wonderful way to start.  Dense, buttery with just the right amount of crumb.

Draped with a coffee glaze that is anything but subtle.  No need to mar this cake with a dunk when it's got all the flavors inside.

My favorite parts were where the chocolate batter met coffee glaze to form the perfect mocha.  I kept having flashes of a Dunkin' Donuts chocolate cake donut on these bites.  I realized this made perfect sense because DD donuts always have a slightly stale coffee tinge to the crust of them just by proximity to the DD coffee on demand.

Mocha Coffee Coffee Cake with Espresso Glaze

Taken from Joy the Baker

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water

For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners’ sugar, sifted

Make the Cake

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.

Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners’ sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)

Cheesecake-Filled Pumpkin Cupcakes were my third and final cupcake bake-a-thon of September.  The very first time I saw pumpkin in my local grocery store I swiped some cream cheese and cupcake liners determined to make these beauties at last.  At long, long last.

Spicy and moist pumpkin cake.  A hint of barely cooked vanilla cheesecake laced through.  And mounded ridiculously high on top is some serious brown sugar and buttercream frosting.  Oh my. My only complaint might be that this is almost too much of a good thing with so many decadent flavors demanding my attention.  Almost too much.

See those moist crumbs clinging to the wrapping?  Notice the specks of spices like nutmeg and clove?  That cheesecake swirl I promised you.  And that frosting is so deliciously shiny it looks like it's been hairsprayed or shellacked.

Cheesecake-Filled Pumpkin Cupcakes

From Every Day with Rachael Ray magazine, November 2009

Servings: 15

One 8-ounce package cream cheese, at room temperature

1/2 cup confectioners' sugar

2 large eggs, plus 5 large egg whites

2 teaspoons pure vanilla extract

1 1/2 cups flour 2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

3/4 teaspoons salt

1 cup canned pumpkin puree

1 cup granulated sugar

1/2 cup vegetable oil

1 cup light brown sugar

Simmering water

3 sticks (12 ounces) unsalted butter, cut into tablespoon-size pieces and chilled

Place a rack in the lower third of the oven and preheat to 350°. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and confectioners' sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl, mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter. Bake until springy to the touch, 25 minutes. Let cool.

Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch; place the mixing bowl on top. Whisk the mixture until it registers 160° on an instant-read thermometer.

Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla. 6. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

I really went on quite the cupcake kick in September. Cinnamon Cupcakes, now Snickers Cupcakes, and a Fall-flavored cupcake I have yet to tell you about. I had planned to take the cupcake spread along with me when I visited my sister, FP and Baby Jordan in Oklahoma but practicality took over when I thought about what it would be like to haul a stroller, carseat, carryon, diaper bag, and Canaan thru the airport. Adding a tupperware of cupcakes that must be kept upright to the spectacle that was me holding my baby, trying to take off my shoes, find my bag of liquids, and load my luggage on the conveyor belt would have sent me over the edge.

So the dilemma became a freezer full of cupcakes ... and us moving out of our apartment on September 25th. What to do, what to do ... Fortunately our friends who were hosting us for the time were happy to accept the leftovers with open arms! The benefit of this was more opinions about the quality of the cupcakes. If I had posted this prior to the extra tastings, I would have called these cupcakes mediocre at best and somewhat disappointing. I've seen many a recipe for a Snickers cupcake. What it usually consists of is a plain vanilla cupcake with buttercream and a few Snickers shoved on top. That didn't strike me as particularly profound so this recipe impressed me by using a chocolate base (more true to Snickers) with a caramel and Snickers infused filling, along with a caramel buttercream. It was sounding a lot more like a bonafide Snickers cupcake. The results proved lackluster to me though. The chocolate base was fine and thankfully not dry. But it wasn't very chocolatey either. And the buttercream was just plain disappointing to me. Overly thick and sugar-laden with the caramel taking a definitely back seat in flavor.

But my friend Em ate one and said, "What are you talking about? These things are really good." She didn't notice the lack of chocolate in the cake at all and found the frosting to be a perfect consistency for her. She loved the filling. And if there is anyone who has tried as many cupcakes as I have (see Cupcake Wars), it's her. So there you go. Do with it what you will. Regardless they are cute and somehow despite my commentary I've managed to eat 4 or so of them since making them ... So the dilemma became a freezer full of cupcakes ... and us moving out of our apartment on September 25th. What to do, what to do ... Fortunately our friends who were hosting us for the time were happy to accept the leftovers with open arms!

Snickers Cupcakes

Taken from Annie's Eats

Yield: 20 cupcakes

For the cupcakes:

½ cup Dutch-process cocoa powder

½ cup hot water

2 cups all-purpose flour

¾ tsp. baking soda

¾ tsp. baking powder

¾ tsp. coarse salt

16 tbsp. unsalted butter

1½ cups sugar

2 large eggs plus 1 egg yolk

1¾ tsp. vanilla extract

2/3 cup sour cream, at room temperature

For the caramel sauce:

8 tbsp. unsalted butter, cut into pieces

1 cup sugar

1 cup heavy cream

¼ tsp. vanilla extract

Pinch of salt

For the filling:

24 fun-size Snickers bars, chopped

For the frosting:

16 tbsp. unsalted butter, at room temperature

1 lb. confectioners’ sugar

1½ tsp. vanilla extract

1/3 cup caramel sauce

Pinch of coarse salt

2 tbsp. heavy cream

For garnish: 8 fun-size Snickers bars, chopped

To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it’s on the verge of burning. Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.

The Labor Day cupcakes I was telling you about.  I started these cupcakes feel ho-hum about them.  I knew it had to be cupcakes for this event because it involved my friend Emily.  And I had visions of fantastical cupcakes creations and sugar plum fairies and the whole lot.  But I didn't have a lot of time and what time I did have, I wanted to spend with Nate & Canaan.  So these cupcakes were my compromise that left me feeling a little bit dissatisfied ... until they started coming together and I started licking the batter.

They might not "do it" for the avid chocoholic in your group but these little guys that capitalize on an ingredient not often paired with cakes and cupcakes can hold their own.  That might have a lot to do with the frosting, though.  The cream-cheese laden, cinnamon-spiked frosting that allows you to put enough of it on top of the cupcake to almost collapse the cake itself.  Yes, that will do just fine.  I've always found a cupcakes gets better with every extra inch of frosting used.

The cakes themselves are moist and relatively light.  I'm not sure how much I noticed their flavor as I did the texture.  That's not because the flavor was bad, it's just that the frosting is the star.  I was skeptical of the orange zest as I'm not often a fan of adding citrus to my cakes, but decided to try the recipe in true form the first time.  Upon pulling the cakes from the oven and taking a sample bite (of course!) I found myself wishing I'd followed my instinct to leave it out.  But by the time they were cooled and garnished with frosting, the orange was mellow enough to convince even me that this cupcake was still A-okay.

Cinnamon Cupcakes Taken from Annie's Eats, she adapted from A Southern Grace

Ingredients:

For the cake:

1 cup all-purpose flour

¾ tsp. baking powder

1 tsp. ground cinnamon

1/8 tsp. salt

½ cup whole milk

4 tbsp. unsalted butter, at room temperature

2 large eggs

¾ cup plus 2 tbsp. sugar

1 tsp. grated orange zest

½ tsp. vanilla extract

For the frosting:

½ cup unsalted butter, at room temperature

8 oz. cream cheese, at room temperature

2-3 cups powdered sugar, sifted

1 tsp. vanilla extract

2 tsp. ground cinnamon

Directions:

Preheat the oven to 350° F.  Line a 12-cup cupcake pan with paper liners.  Sift the flour, baking powder, cinnamon and salt in a small bowl.  Stir milk and butter in a small saucepan over low heat just until butter melts; set aside.

In the bowl of a stand mixer, beat eggs and sugar until thick enough for the batter to fall in a heavy ribbon when the beater is lifted, about 5 minutes.  Beat in orange peel and vanilla.  Add the flour mixture; beat just until blended.  Beat in the milk-butter mixture just until blended.  Divide batter evenly between cupcake liners.  Bake until a tester inserted in the center comes out clean, about 16-18 minutes.  Allow to cool in pan for 5-10 minutes, then transfer to a wire rack and allow to cool completely.

To make the frosting, cream the butter and the cream cheese in the bowl of a stand mixer until very smooth.  Scrape down the sides and bottom of the bowl to ensure even mixing.  Add the vanilla extract and cinnamon and mix until incorporated.  Slowly add the powdered sugar, and keep adding until you reach the desired consistency and sweetness.  Frost cooled cupcakes.