Satisfy My Sweet Tooth Cupcakes Archives

Apr 02
2013

Low Carb Carrot Cupcakes

With my husband’s new lifestyle change, I wanted to come up with a relatively healthy and low carb treat for Easter weekend. I will admit that I am not the biggest fan of Splenda, but until I try out some other zero calorie sweeteners, I know that it is a safe choice that I can bake with while keeping the carb count to a minimum. These Low Carb Carrot Cupcakes with Cream Cheese Frosting taste anything but healthy, but are truly a dessert you can feel good about eating!

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

I actually cut the amount of flour down in this recipe and the consistency was quite perfect. These Low Carb Carrot Cupcakes were so soft and moist which also was a result of the cup of grated carrots that is added into the batter. Who can complain about getting some additional veggies in your diet while eating a cupcake??

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

The cream cheese frosting on top of these cupcakes is just as luscious as any frosting you have ever tasted and it only has 1/4 cup of powdered sugar! Flavored extracts are so great for adding sweet flavor without adding too much extra sugar.

Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

We felt so good about eating these Low Carb Carrot Cupcakes that I called them “muffins” and we ate them for Easter breakfast!

I mentioned that I will be including some nutritional values in my recipes from now on, so please find that information at the bottom of the recipes if you are interested.

Low Carb Carrot Cupcakes

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 10 cupcakes

1 cupcake

Low Carb Carrot Cupcakes are deceivingly healthy and blatantly delicious!

Ingredients

For the cupcakes:

1 cup grated carrots
2 eggs
3 Tbsp canola oil
1 cup Splenda (or sugar)
1/4 cup nonfat plain Greek yogurt
1 tsp vanilla
1/2 cup white whole wheat flour
1/2 cup all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder

For the frosting:

3 Tbsp unsalted butter, room temperature
4 oz. 1/3 less fat cream cheese, room temperature
1/4 cup powdered sugar
2 tsp vanillla

Instructions

For the cupcakes:

Preheat oven to 350 degrees and line a muffin pan with paper liners.
In a large bowl, mix together carrots, eggs, oil, Splenda, yogurt and vanilla.
Add flours, cinnamon and baking powder and mix well.
Fill muffin cups 1/2 full of batter.
Bake 14 minutes or until toothpick inserted into muffins comes out clean.
Cool completely before frosting.

For the frosting:

Mix all ingredients until smooth and creamy.
Top each cupcake with frosting.

Notes

Per cupcake: Carbs: 15g Calories: 184

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Low Carb Carrot Cupcakes {Satisfy My Sweet Tooth}

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Chocolate Coconut Cupcakes Recipe

Isn’t it funny how we only eat certain foods once a year? Often times they are some of our favorite things, but we save them for special occasions or associate them with certain traditions and so we only eat them once a year. That’s how it goes for me with German chocolate cake. My mom made me the same German chocolate cake every single year for my birthday and now my husband has carried on the tradition. As much as I adore the cake, I NEVER make it any other time of year! When I saw a recipe for a chocolate coconut cake, I couldn’t wait to turn the recipe into these Chocolate Coconut Cupcakes!

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

The flavors of these Chocolate Coconut Cupcakes will remind you of German chocolate cake but the frosting is thick and chocolatey rather than the caramel flavor of traditional German chocolate frosting.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

Even though this recipe uses traditional cocoa powder, the cupcakes themselves are super dark brown, almost black which usually happens when you use Dutch-processed cocoa powder. I left a few of the cupcakes unfrosted and just the cake alone is one of the moistest, most flavorful chocolate cakes I have tasted. A common technique for getting that rich chocolate flavor is to add coffee to your chocolate baked goods and these recipe gives you a double dose of that technique with coffee added to the cake and the frosting. You may detect a slight coffee undertone, but mostly, as I mentioned, the coffee just enhances the flavor of the cocoa.

Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

If you are a fan of coffee-infused desserts, I have a few other recipes in my repertoire that will be worth your time to check out!

Coffee-Spiked Chocolate Caramel Bars

Vanilla Latte Cookies

Chocolate Coconut Cupcake Recipe

Prep Time: 20 minutes

Cook Time: 18 minutes

Total Time: 38 minutes

Yield: 20 cupcakes

Ultra-moist chocolate cupcakes topped with thick chocolate coconut frosting

Ingredients

For the cupcakes:!

3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp coarse salt
2 eggs
3/4 cup low-fat buttermilk
3/4 cup warm brewed coffee
3 Tbsp canola oil
1 tsp vanilla

For the frosting:!

8 Tbsp unsalted butter, melted
2 cups powdered sugar
6 Tbsp unsweetened cocoa powder
3 cups shredded coconut
2/3 cup warm brewed coffee
1 tsp vanilla

Instructions

For the cupcakes:!

Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.
Combine cocoa powder, flour, sugar, baking powder, baking soda and salt in a large bowl and whisk together.
Add eggs, buttermilk, coffee, oil and vanilla and mix thoroughly to combine.
Fill each cavity of the muffin pans 2/3 full of batter.
Bake ~18 minutes or until toothpick inserted into center of cupcakes comes out clean.
Cool completely before frosting.

For the frosting:!

Combine powdered sugar, cocoa and coconut in a medium bowl.
Pour melted butter, coffee and vanilla over the sugar mixture and stir to combine.
Divide frosting among cupcakes and spread evenly over top of each cupcake.
Recipe adapted from Martha Stewart Living

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Chocolate Coconut Cupcakes {Satisfy My Sweet Tooth}

What is a recipe that you love but only eat once a year?

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Peanut Butter Cookie Dough-Stuffed Chocolate Cupcakes with Chocolate Buttercream

I cannot believe that most of my friends and I are turning 30 this year! 30 seems like a big milestone to me. When you’re still in your twenties, you can get away with things because you are in your “early adult” years. Mistakes are understandable, confusion about life goals is still acceptable and not being sure about how you feel about all of the responsibilities you have is normal. I can remember when turning 30 seemed so far away. Now it will be here in just a few months….

My good friend turned 30 a few weeks ago and I wanted to make her an extra special birthday treat to mark this milestone. Nothing says birthday like cupcakes to me and what is more over-the-top than cupcakes stuffed with cookie dough? All of the best things rolled into one dessert.

Using chocolate chip cookie dough would be just as delicious with this recipe, but I went with peanut butter because almost everyone gets excited about chocolate and peanut butter together. The trifecta of soft chocolate cake, peanut butter cookie dough and creamy chocolate buttercream is enough to make anyone forget about turning yet another year older.

Peanut Butter Cookie Dough-Stuffed Chocolate Cupcakes with Chocolate Buttercream

Prep Time: 1 hour

Cook Time: 8 minutes

Total Time: 1 hour, 15 minutes

Yield: 40 mini cupcakes

Ingredients

For the cupcakes:

1 cup flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 cup packed brown sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/2 cup canola oil
1 tsp vanilla
2 eggs

For the cookie dough:

1/4 cup (4 Tbsp) unsalted butter, softened
1/4 cup creamy peanut butter
1/4 cup granulated sugar
1/2 cup packed brown sugar
2 Tbsp milk
1 tsp vanilla
1 1/4 cups flour
1/4 tsp salt

For the chocolate buttercream:

1/2 cup (8 Tbsp) unsalted butter, softened
1/2 cup semisweet chocolate chips, melted
1 1/2 cups powdered sugar
1 tsp vanilla
1 Tbsp milk

Instructions

For the cupcakes:

Preheat oven to 350 degrees and line mini muffin pan with paper liners.
In a large bowl, combine flour, cocoa powder, sugar, brown sugar, baking soda, baking powder and salt.
Add milk, oil, vanilla and eggs and mix until well incorporated.
Fill paper liners 2/3 full of batter and bake for 8 minutes or until toothpick inserted into center of cupcakes comes out clean.
Cool.

For the cookie dough:

While the cupcakes are baking, make the cookie dough by beating together the butter, peanut butter and sugars in a medium bowl using an electric mixer.
Add milk and vanilla and mix to combine.
Add flour and salt and mix until well incorporated.

For the chocolate buttercream:

In a small bowl, cream together butter and melted chocolate using a mixer. Add powdered sugar, vanilla and milk and mix until smooth. If frosting is thicker than you would like, add milk 1 tsp at a time until desired consistency is reached. If too thin, add powdered sugar.

Assembly:

Once cupcakes have cooled, use a small paring knife to cut a small ~1-inch hole in the center of the cakes.
Roll cookie dough into ~1-inch balls and stuff inside the cavities you have created in the cupcakes.
Pipe or spread buttercream on top of cupcakes to cover cookie dough and serve.
Recipe adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis

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for the cupcakes, combine dry ingredients in a large bowl

mix in wet ingredients

fill pan 2/3 full and bake

cut small holes in cupcakes once cooled

for the cookie dough, mix butter, peanut butter and sugar

add milk and vanilla, then flour and salt and mix well

roll into 1-inch balls and stuff into holes in cupcakes

mix all ingredients for buttercream and frost cupcakes

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Top 12 Peanut Butter Recipes for National Peanut Day 2012

Today is National Peanut Day! I think it is so hilarious that there are so many “national” food days! But, since I love peanuts (mostly peanut butter) I thought it was a great reason to round up some of my favorite peanut butter recipes that I have shared with you!

Peanut Butter Chocolate Chip Cupcakes with Chocolate Buttercream and Peanut Butter Cups

Peanut Butter, Pretzel and Chocolate Chip Cookies

Crunchy Peanut Butter Sandwich Cookies

Chewy Peanut Butter Chocolate Chip Granola Bars

Chocolate Cookies with Peanut Butter Cups and Sea Salt

Peanut Butter and Jelly Bars

Peanut Butter Fudge Oreo Torte

Peanut Butter Swirl Fudge Brownies

No-bake Choco-oat Peanut Butter Cereal Bars

Peanut Butter Crispy Bars

Deep-dish Peanut Butter Cookies with Peanut Butter M&Ms

Quinoa Peanut Butter Chocolate Chip Cookies (gluten-free)

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One year ago……

It still feels unreal to me that it has been one year already since I published my first post on Satisfy My Sweet Tooth. I have enjoyed the whole blogging experience so much and you all are truly the best part. I love the community of bloggers that I have met that feel like friends even though we have never met in person. And I love all of the kind and thoughtful comments that you readers leave on my posts. I could have never imagined how much time I would spend taking photographs and baking and how much I would continue to love to write. Thank you for your support and continued reading.

I thought that in honor of Satisfy My Sweet Tooth celebrating it’s first birthday, I would share some of my favorite posts and the most popular posts according to readers.

In no particular order:

Coffee-Spiked Chocolate Caramel Bars

Peanut Butter Pretzel and Chocolate Chip Cookies