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Peach Cupcakes with Fresh Peach Buttercream

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This recipe for Peach Cupcakes makes incredibly soft, moist cupcakes topped with fresh peach buttercream. These cupcakes are sweetened with brown sugar and feature hints of vanilla and warm cinnamon. To make them even more delicious, each cupcake is studded with chunks of sweet seasonal peaches.

ABOUT THIS PEACH CUPCAKE RECIPE

I didn’t realize it until after I wrote this recipe, but these cupcakes were totally created with my own taste buds in mind! I love fruity desserts, moist cupcakes, and buttercream so these are like a dream dessert to me!

If you also love cupcakes, definitely check out my Strawberry Filled Cupcakes with Fresh Strawberry Buttercream, Boston Cream Pie Cupcakes and these chocolately Nutella Cupcakes!

For some more fruit filled desserts, check out my Blueberry Blondies, Blueberry Cream Cheese Pound Cake.

WHAT MAKES THESE CUPCAKES SO MOIST?

Back to these peach cupcakes. The base of this recipe is a moist cinnamon cupcake. It’s soft and fluffy and is the perfect texture for juicy, soft peaches.

I looked to my recipe for Banana Muffins with Chocolate Chips since they are super moist. I realized it was the oil in the recipe that gave them that tender, moist texture, so I decided to use oil in this peach cupcake recipe too!

HOW TO MAKE PEACH CUPCAKES

This recipe uses simple ingredients, comes together in minutes and does not require a mixer. Can’t get much easier than that!

  1. In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
  2. In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
  3. Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
  4. Fill each cupcake about 2/3 to 3/4 full. Bake 15-18 minutes, let the cupcakes cool, frost and enjoy!

A FEW RECIPE NOTES

  • Peaches: I haven’t used frozen or canned peaches and definitely recommend using fresh, if possible. Peel and pit the peaches and chop them into smallish pieces (about 1/4 inch). Prep your peaches before beginning the recipe so that when it comes time to add them, you have them ready.
  • Dairy Options: I wanted the ingredients to be simple and mostly stuff you already have on hand. If you have buttermilk, great, but if not, no need to make a special trip to the store for it. Use yogurt, sour cream, or buttermilk. You could even make your own buttermilk substitute if you wanted to.
  • Filling the cupcake liners: The batter in this recipe makes about 18 cupcakes. To make it easier to fill the cupcake liners, use a cookie or even an ice cream scoop. It will make it easier to get cupcakes of the same size and is typically less messy than using a spoon or measuring cup.

HOW TO KNOW WHEN THE CUPCAKES ARE FINISHED BAKING

There are a couple of ways of testing for doneness. One way is to stick a toothpick into the center of a cupcake. If it comes out clean with hardly any crumbs, the cupcakes are done.

Another way to know if your cupcakes have finished baking is to gently press the top of a cupcake. If it’s springy, they are done. Cool trick, right? If you also like baking cakes and have wondered how to know when your cake is done, check out this article from The Kitchn called “5 Ways to Tell When Your Cake is Done.”

HOW TO MAKE PEACH BUTTERCREAM FROSTING

The homemade buttercream frosting is the perfect indulgent yet fresh tasting topping! This simple buttercream that is very similar to my fresh strawberry buttercream recipe. I more or less just swapped out the fresh strawberries for a fresh pureed peach.

Once you make your own buttercream frosting from scratch, you’ll probably never want to buy frosting again. It tastes so much fresher than store bought and only takes five minutes to make!

To make the frosting, you’ll need a bowl, an electric mixer and the following ingredients:

  • Room Temperature Butter: Butter that is not too soft and not too cold will help get the perfect consistency. Take the butter out no more than 20 minutes before making it.
  • A Little Salt: The recipe says a pinch. Taste it once mixed and add a bit more salt if you think it’s needed.
  • Powdered Sugar: Even though it’s going to go into a mixer, I highly recommend sifting it first. It only takes a minute and makes sure you don’t have any little bumps of powdered sugar in your frosting.
  • Vanilla: For flavor and it ties in with the flavor of the cupcakes.
  • Heavy Cream Or Milk: Optional. If you need to thin the frosting out a bit.
  • A Lightly Pureed Peach: Pit and peel the peach then puree it. A food processor works best to puree it.

HOW TO DECORATE THESE PEACH CUPCAKES

USE FOOD COLORING OR KEEP IT NATURAL

I tinted my frosting with a few drops of food coloring. I don’t usually use food coloring and you can definitely keep them natural if you like. To get that light peach color, I used several drops of yellow and one drop of red. The one drop of red will make it look pink but I stirred in a few more drops of yellow until I got to the peach color I wanted.

CREATING A FLAT SWIRL

I wanted a blossomy look to my frosting, so I used my Wilton 1M tip to pipe that flat swirl. Simply start in the middle and pipe in a swirl til you get to the edge.

OTHER WAYS TO PIPE THE FROSTING ON

With its peach specks, this frosting will look amazing however you frost your cupcakes. Use your favorite frosting tip. In addition to a flat swirl, I’ve made them with both my Wilton 6B and Ateco 808).

USE AN ICE CREAM OR COOKIE SCOOP

Short on time or pastry bags/tips? You can still make em super cute by using an ice cream scoop or even a smaller cookie scoop full of frosting on top! I see this style more and more in bakeries these days and love it!

HOW TO STORE PEACH CUPCAKES

These peach cupcakes are delicious cold or at room temperature. Store leftover cupcakes in the refrigerator in an air tight container.

PERFECT ANYTIME TREATS

I’m loving these cupcakes with fresh, in season peaches. Everything just tastes better and just feels more like a treat when it’s in season, right? That said, these are delicious year round! For another delicious peach recipe, it does not get more delicious than Ina Garten’s Fresh Peach Cake!

I also think that, like my Lemon Blueberry Muffins, these peach cupcakes would make a delicious breakfast. Just stop short of frosting them and they make perfect breakfast muffins! Now that I think about it, they could definitely go on my Pinterest board called Breakfast or Dessert?!

For a bit of juicy sweet peach flavor in every bite, you must make these Peach Cupcakes with Fresh Peach Buttercream! Nothing tastes as good as homemade or in season fruit and these happen to be as easy as store bought! Hope you enjoy these delicious cupcakes and that you enjoy the rest of the summer!

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Peach Cupcakes

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: About 18 cupcakes 1x
  • Category: Desserts, Cupcakes
  • Method: Baking
  • Cuisine: American
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Description

These from scratch Peach Cupcakes with Fresh Peach Buttercream are moist, soft and delicious! Made with juicy peaches, brown sugar and cinnamon, and topped with homemade frosting, each bite is irresistibly delicious!

Scale

Ingredients

FOR THE CUPCAKES

  • 1/2 cup oil (vegetable or canola)
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla
  • 2 eggs
  • 3/4 cup sour cream, yogurt, or buttermilk
  • 1 3/4 cups all purpose flour
  • 3/4 teaspoons baking soda
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 2 peaches, peeled, pitted, and finely chopped (about 1 1/2 cups finely diced peaches)

FOR THE PEACH BUTTERCREAM FROSTING

  • 3/4 cup unsalted butter, room temperature
  • 1 1/4 teaspoons vanilla
  • 3 3/4 cups powdered sugar, sifted, plus more if needed
  • 1/4 cup pureed peach, about 1 peach, peeled, pitted and pureed 
  • a pinch of salt

Instructions

FOR THE CUPCAKES

  1. Preheat the oven to 350 degrees F. Line cupcake tin with liners.
  2. In a medium sized bowl, stir to combine the sour cream or yogurt, oil, eggs, and vanilla.
  3. In a large bowl, whisk the sugar, flour, baking powder, baking soda, cinnamon, and salt together in and set aside.
  4. Pour the yogurt-oil mixture into the dry ingredients and whisk until smooth. Stir in the chopped peaches.
  5. Evenly distribute the batter by filling each cupcake liner between 2/3 and  3/4 full. Bake 15-18 minutes or until a toothpick comes out clean when inserted in the center of a cupcake. Allow cupcakes to cool completely before frosting.

FOR THE PEACH BUTTERCREAM FROSTING

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and salt on medium for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl now and after each addition of powdered sugar. Turn mixer to low and add 1 cup of the powdered sugar until combined and smooth. Add the remaining powdered sugar.
  2. Turn the mixer up to medium and mix in the vanilla. Add the peach puree and whip on medium until combined. If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

Notes

If frosting is too thin, add more powdered sugar. If it’s too thin, add milk or heavy cream. 

Keywords: cupcakes, peach, peaches, fruit, fresh fruit, buttercream, frosting, icing, peach buttercream, peach cupcakes,

Chocolate Frosted Chocolate Cake Donuts

by

Chocolate Frosted Chocolate Cake Donuts: double chocolate donuts, chocolate glaze, flaky sea salt, and rainbow sprinkles. Baked means there’s no big mess to clean up here. Delicious, fast and easy leaving you lots of time to get outside now the beautiful summertime weather!

A tower of chocolate donuts. Some are topped with sprinkles and some with sea salt!

MAKING DONUTS AT HOME

I love donuts, but tend to think of them as something that requires several steps and leaves a bit of a mess. There’s no replacing freshly fried donuts, but it’s nice to know that it’s also possible to bake donuts.

Judging by the number of baked donut recipes I am accumulating on my blog, you can tell I love them! They’re so easy and are perfect for breakfast, brunch, dessert, or anytime of the day. For a tangy-sweet, bright tasting donut, I love these Lemon Blueberry Cake Donuts!

A close up of chocolate cake donuts on a rack topped with chocolate frosting and sprinkles

BAKED DONUTS ARE:

  • Slightly healthier: They’re not fried in oil so are a bit healthier
  • Simple: Just mix the batter and pour it into the pan.
  • Less Messy: No counter to clean off or oil to deal with
  • Fun: Who doesn’t love the sight of donuts especially when they’re coming out of your oven!
  • Delicious: They have a cake-like, light, fluffy, moist texture and super chocolatey taste!

To make baked donuts, you’ll need a donut pan. Donut pans are basically molds with holes in the middle which give your batter a donut shape.My donut pans make six donuts, so I have two pans. Just makes it easier to bake them all at once using two pans!

CHOCOLATE, CHOCOLATE, AND MORE CHOCOLATE

The batter for these chocolate donuts is made with both cocoa powder and semi-sweet chocolate. To top off the chocolatey flavor, the simple two-ingredient glaze is made with warm heavy cream poured over semi-sweet chocolate chips.

HOW TO MAKE CHOCOLATE DONUTS

These donuts require just two bowls (one for wet ingredients, one for dry), a few simple steps, ten minutes or less to bake and a two-ingredient glaze. The batter comes together and looks a lot like cake batter.

Delicious looking chocolate cake donut batter in a blue bowl.

To make the batter, whisk to combine the dry ingredients in a large bowl. Next, whisk together the egg, vanilla, yogurt, milk and melted butter in a medium sized bowl. After that you simply stir the egg-yogurt mixture into the dry ingredients.

A note about mixing the wet and dry ingredients: Be ready to add the yogurt mixture to the dry ingredients right away. If you mix the melted butter into the egg/yogurt mixture then let it sit, it can clump up pretty quickly.

I find the easiest way to neatly and evenly get the thick batter in the pan is by filling a piping bag or zip lock bag and snipping off a corner. Fill them about 3/4 or a little more than 3/4 full. Bake 8-10 minutes then let them cool on a rack before adding the glaze and decorations.

Freshly baked fluffy chocolate donuts with mini chocolate chips on a rack
Chocolate frosted donuts topped with sprinkles and sea salt on a black rack.

THREE MINUTE CHOCOLATE GLAZE

I can attest to the fact that these donuts are delicious plain! That said, everything is more delicious with frosting. This frosting is actually just a simple two-ingredient, three minute ganache.

To make the ganache, or chocolate glaze, simply pour hot heavy cream over a bowl of chocolate chips. Let it sit for three minutes then stir til smooth.

This rich, sweet ganache is from my Boston cream pie cupcake recipe. It’s delicious and so are these cupcakes!

DECORATING THE DONUTS

Let the ganache cool slightly then dip each donut upside down into the ganache. This will give the donuts the most delicious chocolate glaze tops! Set the fresly glazed donuts on a cooling rack.

The glaze will also act like a glue for whatever you choose to sprinkle on top. Sprinkle some flaky sea salt or some colorful rainbow sprinkles. You could even keep the chocolate flavors going by sprinkling chocolate sprinkles!

a rich chocolate cake donut topped with shiny chocolate ganache and rainbow sprinkles

Like most donuts, these donuts are at freshest and most flavorful if enjoyed the day they’re made. If you keep them around for more than a day, definitely store them in the fridge.

Decadent frosting covered chocolate donuts coated in sprinkles next to a bowl filled with chocolate

These super easy Chocolate Frosted Chocolate Cake Donuts are the perfect way to satisfy both chocolate and donut cravings! You won’t believe how quick they are to make and how quickly they will disappear once baked!

For more delicious chocolate recipes, try my:

Flourless Chocolate Espresso Cake

Edible Brownie Batter

Chocolate Brownie Meringue Cake

Peanut Butter Stuffed Salted Brownie Cookies

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Chocolate Frosted Chocolate Cake Donuts

★★★★★ 5 from 1 reviews
  • Author: Natalie
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 10 donuts 1x
  • Category: Desserts, Baking
  • Method: Baking
  • Cuisine: American
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Description

Chocolate Frosted Chocolate Cake Donuts

Scale

Ingredients

FOR THE DONUTS

  • 1 cup flour
  • 1/4 cup cocoa powder, unsweetened natural or Dutch processed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup semisweet mini chocolate chips
  • 1/4 cup unsalted butter, melted or vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/3 cup yogurt
  • 1/4 cup milk

FOR THE CHOCOLATE GANACHE GLAZE

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream

FOR DECORATION

  • sea salt flakes
  • sprinkles

Instructions

FOR THE DONUTS

  1. Preheat the oven to 375 F and grease donut molds well with butter.
  2. In a large bowl, whisk to combine the flour, sugars, cocoa, baking powder, baking soda and salt.
  3. In a medium sized bowl, whisk together the egg, vanilla, yogurt, milk and melted butter. 
  4. Stir the egg-yogurt mixture into the dry ingredients. Fold in the chocolate chips.
  5. Use a piping bag or zip lock bag or spoon to fill the dough into the donut molds between 3/4 full and full.
  6. Bake 8-10 minutes. Let cool on wire rack.

FOR THE CHOCOLATE GANACHE

  1. Place the chocolate chips in a heatproof bowl. In a small saucepan on low heat, bring the heavy cream to a boil then pour over the chocolate chips. Do not stir.
  2. Allow to sit for 3 minutes then stir till smooth. Allow to cool slightly before using.

TO DECORATE THE DONUTS

  1. Dip the donuts in the glaze or drizzle the glaze over top. Sprinkle with sprinkles or sea salt. Enjoy!

Keywords: donuts, doughnuts, chocolate, ganache, frosting, glazed, sprinkles, sea salt, icing, baked donuts, cocoa, chocolate chips

Nutella Cupcakes

by

Delicious chocolate cupcakes with creamy Nutella frosting piped on top!

These Nutella Cupcakes have everything going for them! Featuring moist, chocolatey cupcakes stuffed with Nutella and topped with a rich Nutella buttercream frosting and garnished with hazelnuts. They’re decadent, completely homemade and easy to whip up.

When I say easy to whip up, I mean that. Your electric mixer will literally whip the batter and frosting together and do most of the work leaving you in charge of the fun things like decorating the cupcakes!

Chocolate cupcake batter in a mixing bowl with a paddle.

NUTELLA STUFFED

Once the cupcakes have cooled, stuff them with some Nutella! To do this, you’ll cut a little chunk out of the top-center of each cupcake. Next, fill the hole with about a teaspoon of Nutella. Place the chunk back on top. The top might pop up a bit since you added the Nutella but that’s fine. It’s all going to get covered with frosting.

Cupcakes made with dark chocolate filled with Nutella.

ABOUT NUTELLA BUTTERCREAM FROSTING

This whipped Nutella frosting combines rich, creamy butter with the flavor and sweetness of Nutella. This thick Nutella frosting is incredibly luscious and it goes so well with the moist cupcakes! Best part? It’s super easy to make! It takes less than five minutes and the mixer does all the work.

INGREDIENTS FOR NUTELLA BUTTERCREAM

  • Room temperature butter: Leave your butter out a good half hour to an hour before using it.
  • Powdered sugar: I know it adds an extra step, but it’s definitely a good idea to sift your powdered sugar before using it. Sifting the sugar will make sure you don’t end with bumps and lumps in your otherwise creamy frosting.
  • Nutella: It adds creaminess, sweetness and, of course, more of that Nutella flavor that’s found in the cupcakes!
  • Heavy cream or milk: I prefer heavy cream but milk works just fine too.
  • Vanilla: I know we get flavor from the Nutella, but the vanilla brings out the flavor of the Nutella even more!
  • Salt: Just a little, to balance out the sweetness.
The paddle from a mixer covered with creamy Nutella buttercream.

DECORATING THE CUPCAKES

COOL COMPLETELY BEFORE FROSTING

Even though these cupcakes are delicious warm, I strongly recommend letting them cool completely before you frost them! Frosting cooled cupcakes as opposed to warm ones will keep your frosting in place! If you want to speed up the cooling process, you can always place the cupcakes in the fridge for 15 minutes. This will help them cool down faster.

FROSTING THE CUPCAKES

However you choose to frost these, they will look and taste amazing. You can slather the frosting on using a knife or use your favorite piping tip. I wanted to give mine some style, so I used my Wilton Open Star Piping Tip #1M.

CHOCOLATE COVERED HAZELNUTS

To make these cupcakes even more of a treat, top each one with a chocolate dipped hazelnut! I made these as a cute hint to the chocolate-hazelnut flavor of the Nutella but turns out they’re REALLY good too!

To make them, you literally just melt some milk chocolate chips in the microwave for 20 second intervals. Stir after each time and continue til the chips have just melted.

Dip each hazelnut in the chocolate. I like to dip them halfway, so you can still tell that they are hazelnuts. Let them dry on wax paper. That’s it!

Chocolate cupcakes with a swirl of Nutella frosting and covered in chopped hazelnuts.

CHOPPED HAZELNUTS

Sprinkling chopped hazelnuts on top of the buttercream is definitely a nice finishing touch! It adds a little bit of crunch and is one of those visual clues as to what the flavor is.

Gorgeous cupcakes decorated with frosting and chocolate covered hazelnuts.
A moist, rich chocolatey cupcake with frosting with a bite in it and Nutella oozing out!

I love these Nutella Cupcakes so much because they’re easy enough to make every day but also special enough for birthdays! Let people know they’re Nutella filled or leave that as a yummy surprise for them to bite into!

FOR MORE DELICIOUS CUPCAKE RECIPES, TRY MY:

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Nutella Cupcakes

  • Author: Natalie
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 18–24 1x
  • Category: Baking, Desserts, Cupcakes
  • Method: Baking
  • Cuisine: American
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Description

These delicious Nutella Cupcakes feature moist chocolate cupcakes stuffed with Nutella! They’re topped with rich, creamy Nutella buttercream, sprinkled with chopped hazelnuts and finished with a chocolate dipped hazelnut!

 

Scale

Ingredients

FOR THE CUPCAKES

  • 1 1/2 cup flour
  • 1/2 cup cocoa powder (dark, unsweetened natural, or dutch processed)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 1/2 teaspoon vanilla
  • 1 cup buttermilk, room temperature
  • Nutella for filling the cupcakes (about 1 teaspoon per cupcake)

FOR THE FROSTING

  • 3/4 cup unsalted butter, room temperature
  • 3 cups powdered sugar
  • 3/4 cup Nutella
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla
  • a pinch of salt

FOR THE HAZELNUTS

  • whole hazelnuts, one per cupcake
  • milk or semi sweet chocolate chips, melted (around 2 to 4 tablespoons)
  • hazelnuts, chopped, for sprinkling on top

Instructions

FOR THE CUPCAKES

  1. Preheat oven to 350 F. Line a cupcake tin with liners.
  2. In a large bowl, whisk to combine the flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium high for 2 minutes until creamy. Scrape down the sides of the bowl and add the eggs followed by the vanilla. With the mixer on low, alternatively add the milk and dry ingredients until just combined. 
  4. Pour the batter into the cupcake tin. Fill each cup about 2/3 full.
  5. Bake 17-20 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the cupcake tin then transfer to a wire rack to cool. Cool completely before stuffing and frosting.
  6. Once cooled, scoop out a chunk of the cupcake from the center.
  7. Fill each cupcake with about 1 teaspoon of Nutella then place the top chunk of the cupcake back on top. Don’t worry about how it looks since you’re going to cover it with frosting. 

FOR THE FROSTING

  1. In the bowl of an electric mixer with the paddle attachment, beat the butter on medium high speed for one minute. Add the Nutella and beat the Nutella and butter for a minute.
  2. With the mixer on low speed, add the powdered sugar, vanilla, heavy cream or milk and a pinch of salt. Increase the speed to medium high and beat for two more minutes or until creamy, light and fluffy.

FOR THE CHOCOLATE DIPPED HAZELNUTS

  1. Place some chocolate chips in a bowl and microwave them in twenty second intervals. Stir in between intervals and continue until just melted. Dip each hazelnut halfway in the chocolate then place on wax paper to dry. Place one on top of each cupcake. 

FOR THE CHOPPED HAZELNUTS

  1. Chop desired amount of hazelnuts. Sprinkle on top of frosted cupcakes. 

Keywords: Nutella, Cupcakes, Stuffed, Filled, Buttercream, Chocolate, Dessert

Poop Emoji Cupcakes

by

Rich chocolate buttercream frosting piped in a poop shaped swirl on top of chocolate cupcakes.

I first made these poop emoji cupcakes as a joke, but they surprisingly turned out to be one of the most delicious cupcakes I’ve ever made! That’s because they’re made with a moist, tender chocolate cupcake and topped with a super rich and creamy chocolate buttercream frosting! It’s amazing how delicious these cupcakes look and taste despite being poop emojis!

WHY MAKE POOP EMOJI CUPCAKES?

So my husband has this cousin who sort of acts like a pest/annoying little brother. We love him for that! Last year, before coming home for Christmas, he started sending me requests for things to bake for him and even complained that I never make him anything. It was then that I decided to make him these poop emoji cupcakes. They were the perfect treat/joke for him.

In addition to making these as a joke for someone, they’re also super popular with kids! Make them for fun or for a birthday party and kids will LOVE them!

These cupcakes are very easy to make which makes them even more of an option to make with kids. You can have kids help out with the baking or just bake the cupcakes ahead of time and have the kids help put the eyes and mouths on.

A bowl of sifted powdered sugar, flour and cocoa next to wet ingredients for chocolate cupcakes.

WHAT MAKES THEM SO MOIST?

These cupcakes have a super moist texture thanks to the oil. I used canola but you can also use vegetable oil. In addition to giving the cupcakes a nice, moist texture, using oil instead of butter makes them easier to make. No need to cream the butter or wait for it to soften!

Another ingredient that makes these cupcakes moist is buttermilk. If you don’t have any on hand, and don’t think you’ll use more than the 1/2 cup that this recipe calls for, you can easily sour your milk at home.

MIXING THE BATTER

Start by whisking the flour, cocoa, baking powder, baking soda, and salt together. Set the dry ingredients aside. Next, whisk the egg with the oil until smooth. Add the vanilla then pour half of the wet mixture along with the buttermilk into the dry ingredients. Whisk until just combined then add the remainder of the wet mixture. Stir until just combined, being careful not to over mix. 

Shiny chocolate cupcake batter in a bowl with a wooden spoon.

Pour the batter into the cupcake tin. Fill each cup 2/3 full. Bake 18-21 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the cupcake tin then transfer to a wire rack to cool. Cool completely before frosting. 

Rich chocolate cupcakes cooling on a baking rack.

CHOCOLATE BUTTERCREAM RECIPE

This silky, creamy chocolate buttercream is the perfect topper to these cupcakes! What’s not to love about butter, powdered sugar, cocoa, milk and vanilla!?

You can use dutch processed cocoa or regular cocoa for the frosting. Also, for a slightly richer frosting, try swapping out the milk for heavy cream!

DECORATING THE CUPCAKES

Besides eating them, decorating these cupcakes is my favorite part! You’ll need a pastry bag with a large round tip. I used an Ateco 808, but any round tip should work. The wider the tip, the better.

Pipe the buttercream in a circular, upward motion and make sure to lift the tip upward when you get to the top to create the signature poop emoji look!

I found candy eyes in the baking aisle of my local grocery store. You should be able to find them as well. For the mouths, I got the idea to use mini marshmallows for the mouth from watching this poop emoji tutorial!

A moist chocolate cupcake topped with thick, creamy buttercream in the shape of a poop emoji!

These moist, chocolatey poop emoji cupcakes with the rich, creamy chocolate buttercream and cute, fun faces will make everyone smile! They’re easy to make, fun to make with kids, and will bring delight to anyone who sees and eats them! Perfect for birthdays or anytime you want a sweet, fun treat!

FOR MORE EASY AND DELICIOUS CUPCAKE RECIPES, MAKE MY:

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Poop Emoji Cupcakes

  • Author: Natalie
  • Prep Time: 50 minutes
  • Cook Time: 21 minutes
  • Total Time: 1 hour 11 minutes
  • Yield: 12–14 cupcakes 1x
  • Category: Desserts, Cupcakes,
  • Method: Baking
  • Cuisine: American
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Description

This recipe for Poop Emoji Cupcakes makes super moist, delicious chocolate cupcakes topped with the best chocolate buttercream frosting! Perfect for kids’ birthdays! 

Scale

Ingredients

FOR THE CUPCAKES

  • 1 cup flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/3 cup canola or vegetable oil
  • 1 large egg
  • 1 1/2 teaspoon vanilla
  • 1/2 cup plus 3 tablespoons buttermilk, room temperature

FOR THE CHOCOLATE BUTTERCREAM

  • 1 stick plus 6 tablespoons unsalted butter, room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup plus 2 tablespoons cocoa, sifted
  • 2–3 tablespoons milk or heavy cream
  • pinch of salt
  • 1 1/2 teaspoon vanilla

FOR THE DECORATIONS

  • 24–28 googly candy eyes
  • mini marshmallows, quartered

Instructions

  1. Preheat oven to 350 F. Line a cupcake tin with liners.
  2. In a large bowl, sift the flour, cocoa, baking powder, baking soda, and salt together. Set aside.
  3. In a medium sized bowl, whisk the egg and sugar with the oil until smooth. Add the vanilla then pour half of the wet mixture along with the buttermilk into the dry ingredients. Whisk until just combined then add the remainder of the wet mixture. Stir until just combined, being careful not to over mix. 
  4. Pour the batter into the cupcake tin. Fill each cup about 2/3 full. 
  5. Bake 17-21 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the cupcake tin then transfer to a wire rack to cool. Cool completely before frosting. 

FOR THE CHOCOLATE BUTTERCREAM

  1. Sift the cocoa, powdered sugar and salt together and set aside.
  2. Beat the butter on medium speed using an electric mixer with a paddle attachment until creamy, 1-2 minutes.
  3. Add the cocoa-powdered sugar mixture about a cup at a time. Beat on low speed when you first add it, then turn the speed up to high and beat for about a minute with each addition. Add the vanilla, followed by the milk or heavy cream. 

DECORATING THE CUPCAKES

  1. Cut the mini marshmallows in half and then slice them lengthwise. This should give you little mouth shapes.
  2. Scoop the buttercream into a piping bag fit with a large round tip. Pipe the buttercream upward using circular motions making sure to lift the tip up when completing the swirl.  
  3. Gently place the eyes and mouths on them and enjoy! 

Keywords: cupcakes, chocolate, buttercream, frosting, icing, powdered sugar, poop emoji cupcakes

Molasses Marble Cake

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molasses marble cake slices with cream cheese frosting on parchment paper

In addition to cookies and gingerbread, ever wonder what molasses tastes good in?! Cake! Specifically, this Molasses Marble Cake. Spiced with cinnamon, ginger, and nutmeg and topped with a thin cream cheese frosting, this cake is delicious and as homemade tasting as they come!

As a food nerd (you might be one too if you’re reading this), I get excited thinking and talking about molasses! This syrupy byproduct of the sugar making process is one of those special ingredients because of it’s strikingly dark color and standout smell and taste.

a bowl with cake batter, molasses, cinnamon, nutmeg and ginger and a spoon in it

Molasses has a sweet, warming flavor which explains why it starts to show up more in recipes in fall and winter. It goes so well the equally warming, spicy flavors of cinnamon, ginger and nutmeg that are also in this recipe! You’ll love how the cake tastes with creamy, sweet cream cheese frosting!

In addition to an amazing taste, this cake is also stunning and fun to make. If you’ve never marbled a cake before, you’ll love how easy it is. It makes a fancy looking cake without the need for a difficult technique or special equipment.

You’ll start preparing the cake as you would with most cakes by creaming the butter and sugars and adding the eggs and dry ingredients. The most important thing to remember when making this cake (this goes for me as well since I forgot once) is to make sure to hold off adding the molasses and spices until after you’ve divided your batter!

Once you have your two batters, you just drop the batter into a checkerboard patter. Take a knife to swirl from one end to the other. Rotate the pan a quarter turn and, with a clean knife, swirl again and that’s it.

The cream cheese frosting is simple and only takes a few minutes to whip together. I made it with an in between consistency here because I wanted a creamier topping. This cake is also so pretty with just a thin drizzle of icing which allows the marbled top to show.

Molasses IS sold year round, so I think this Molasses Marble Cake might make me crave molasses in the spring and summer as well!

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molasses marble cake slices with cream cheese frosting on browna parchment paper lined baking sheet with a spoon on it and two glasses of milk behind it

Molasses Marble Cake

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

Sweetened with molasses and brown sugar and spiced with cinnamon, nutmeg and ginger, you’ll love this easy, delicious, from scratch Molasses Marble Cake recipe!

Scale

Ingredients

FOR THE CAKE

  • 2 cups cake flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1/2 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup milk
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg

FOR THE ICING

  • 3 tablespoons butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1/4 teaspoon vanilla
  • 3/4 cup powdered sugar, sifted
  • 3 teaspoons milk

Instructions

FOR THE CAKE

  1. Preheat oven to 350 F. Butter a 9 x 5′ loaf pan. Set aside.
  2. In a medium bowl, sift together the flour, baking powder and salt. Set aside.
  3. In a large bowl or the bowl of an electric mixer, cream the butter. Add the sugars and beat until fluffy (about two minutes). Beat in the eggs one at a time.
  4. Alternatively add the dry ingredients and milk, beginning and ending with the dry ingredients. Once mixed together, divide the batter into two bowls. Add the cinnamon, ginger, nutmeg, and molasses to one half of the batter.
  5. Alternatively drop a tablespoon of each of the batters in a checkerboard pattern. Once you finish the first layer, drop tablespoons of the other batter on top of each of the first squares. You should have two layers of about 5 rows of three.
  6. To marble the cake, gently run a knife through the batter using a swirling motion. Bake 40-50 minutes or until a toothpick when inserted in the center of the cake comes out clean. Place the cake on a rack to cool in the pan for ten minutes and then remove the cake from the pan and allow to cool on the rack.

FOR THE ICING

1. Blend the butter and cream cheese in a bowl. Beat in the vanilla and add the powdered sugar a bit at a time. Add the milk and blend until smooth.

Notes

Add more milk to the icing for a thinner consistency or more powdered sugar for a thicker consistency, if desired.

Keywords: molasses, cake, cream cheese, powdered sugar, icing, cinnamon, dessert

Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

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This moist, sweet maple cake is coated with a creamy, sweet cream cheese frosting and topped with my favorite maple maple glazed nuts. Between the cake and the glazed nuts, you’ll use a full cup of pure maple syrup in this Maple Cake with Cream Cheese and Maple Glazed Nuts recipe!

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

I had hoped to post this recipe in the spring since that’s maple syrup season. I didn’t get around to posting this recipe in the spring, but luckily maple flavors are just as popular in the fall!

I wrote a little about my great-grandmother’s cookbook when I shared her banana bread recipe. Her book’s divided by season and each section begins with a few pages describing life on their farm in Northern New York State.

a sketch of a maple tree with buckets and handwriting writing maple season and spring

Not many people know this, but New York is actually the second highest producer of maple syrup in the US! Since sugaring season is in the spring, this recipe is listed in the spring section of the book.

As my great aunt writes “freezing nights and thawing days make perfect weather for the sap to flow generously.” I love trying to picture what life was like for them, especially during sugaring season.

a close up picture of maple cake with a piece missing and a knife with frosting on it

The maple glazed nuts are literally a treat all by themselves and are the perfect topping to this cake! I chopped almonds and walnuts, but you can also use pecans or pumpkin seeds! Use two or three types of nuts/seeds, but keep the nut to syrup ratio about the same.

Keep the nuts whole or chop or slice them. If you enjoy these nuts, make sure to try them as part of the streusel in my favorite pumpkin bread recipe!

a pan with hot maple syrup cooking with chopped walnuts and a wooden spoon stirring them

Toss the chopped nuts with a pinch of salt and cinnamon and add them to a skillet over medium heat. Add the syrup and stir with a wooden spoon until the nuts are toasted and coated in the syrup. The syrup will evaporate and the nuts will caramelize after a few minutes. Carefully spread the nuts out on some parchment paper. They’re ready to use once cooled.

For the cake, you’ll start by creaming the sugar and butter til light and fluffy. Next, add the eggs. After that, grab your maple syrup again and mix in 3/4 cup. You’ll finish by alternatively add the sifted dry ingredients and milk.

Pour the cake evenly into a 9″ x 13″ cake pan that’s either lined with butter or parchment paper. I like to keep have excess parchment paper hanging over the long sides. This makes it easier for me to simply lift the cake out once cooled.

For the cream cheese frosting, make sure your butter and cream cheese are softened. You’ll cream them along with vanilla first and then add the sugar about a cup at a time. Mix it until the sugar is fully incorporated.

I wanted this frosting a bit on the thin side, so I stopped at 2 cups of powdered sugar. If you want a bit of thicker frosting, add another cup of powdered sugar.

a large sheet cake topped with frosting and candied nuts on two sheets of parchment on top of a cooling rack with a light purple towel behind it and a glass of milk.

The cream cheese frosting recipe will make enough to completely frost the top and sides, but I like the rustic look so I only did most of the top! Frost it as you like! The funnest part, to me, is adding the sweet maple glazed nuts to top off your edible masterpiece!

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Maple Cake with Cream Cheese Frosting and Maple Glazed Nuts

  • Author: Natalie
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 sheet cake 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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Description

This Maple Cake with Cream Cheese Frosting and Maple Glazed Walnuts uses my family’s old fashioned recipe to makes a delicious maple-rich, moist cake!  

Scale

Ingredients

FOR THE CAKE

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup maple syrup
  • 1/2 cup sour cream
  • 3 egg whites

FOR THE NUTS

  • 1/4 cup plus 2 tablespoons almonds, chopped
  • 1/4 cup plus 2 tablespoons walnuts, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 3 tablespoons maple syrup 

FOR THE FROSTING

  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter 
  • 2 teaspoons vanilla
  • 1/2 cup brown sugar
  • 2 cups powdered sugar, sifted 

Instructions

1. Preheat oven to 350 F. Grease and then line a rectangular pan with parchment paper.

2. In a medium sized bowl, whisk together the flour, salt, baking powder and baking soda.

3. In a large bowl or the bowl of an electric mixer, cream the sugar and butter on medium speed until light and fluffy (2-3 minutes). Pour in the maple syrup and mix until combined. Mix in the egg whites. Add the sour cream alternatively with the dry ingredients. 

4. Pour mixture into prepared pan and bake 20-25 minutes. Allow cake to cool in the pan the first ten minutes then transfer it to cool on a wire rack. 

FOR THE NUTS

1. In a small bowl, toss the almonds and walnuts with the cinnamon and salt. Add them to a dry skillet over medium heat. Add the maple syrup and stir to coat the nuts. Stir constantly for 3-4 minutes until the nuts are toasted and caramelized and the syrup has evaporated. Turn nuts out onto a sheet of parchment paper. Use two forks to separate them and spread them out. Allow to cool. 

FOR THE FROSTING

  1. Beat the butter and cream cheese with the vanilla until fluffy. Add the sugars a cup at a time. 

Keywords: maple, cake, walnuts, almonds, dessert, cream cheese, frosting