Love Drunk Cupcakes

Just in time for Valentine’s Day, I put together a “lovely” little treat for you and whoever you’re spending this upcoming Tuesday with. My coworkers and family members are the ones getting to devour these awesome cupcakes this week! But of course, these cupcakes were inspired by the holiday.

If you’ve ever been in love, it gets you all jittery and excited, and sometimes you feel drunk….on love. Or maybe, you’ve just eaten these bad boys. With a kick of coffee and a spike of Bailey’s, these are sure to get you going!

Love Drunk Cupcakes

Cake Ingredients:

1 stick of butter

1/2 cup of plain greek yogurt

1 1/2 cups sugar

2 eggs

1/2 cup water

1 tsp vanilla extract

2 cups flour

1/2 cup cocoa powder

1/2 tsp salt

1 tsp baking soda

1 tsp instant coffee

***You can find the frosting recipe here.

1.) Preheat oven to 350 degrees F. Cream butter, yogurt and sugar together.

2.) Add the eggs one at a time. Mix in the water and vanilla.

3.) Gradually mix in the dry ingredients.

4.) Fill slightly greased cupcake trays about 1/3 of the way up.

5.) Bake for 16-18 minutes, or until toothpick comes out clean.

Filling Ingredients:

Use about 1/3 of the Bailey’s frosting recipe and mix in between 1/2 tsp and 1 tsp of instant coffee (depending on how strong you want the coffee flavor).

1.) After the cupcakes cool, scoop out the center with a melon baller or a teaspoon. Fill the cupcakes with the Bailey’s coffee filling.

2.) If the pieces are still intact, put the scooped out cake on top of the filling.

Frost with the rest of the Bailey’s frosting! If you want, you can melt down white chocolate, dye it red or pink, and pipe out little hearts to sit on top!

Enjoy the drunken love!


Hannah’s Banana Butter Cake

Today, I have another cakey treat. Honestly, I wasn’t quite sure this would turn out great, but let me tell you, it’s pretty darn delicious. It is a banana cake with a peanut butter cream cheese frosting. If you are allergic to nuts, keep in mind that you can use any nut-free “peanut butter” to alter this recipe.

Hannah’s Banana Butter Cake

Cake Ingredients:

1 stick butter
2 cups sugar
2 eggs
2 tsp vanilla
3 medium sized bananas
2 1/4 cups flour
1/2 tsp salt
1 tsp baking soda
3/4 cup milk

1.) Preheat oven to 350 degrees F.
2.) Cream the butter and sugar together. Add the vanilla and eggs, one at a time.

3.) Gradually slice the bananas into the mixture. Once all three have been added, mix on high until mostly smooth. Some small chunks are okay.
4.) Gradually add in the dry ingredients. When thoroughly mixed, slowly pour in the milk while the mixer is still running.
5.) Divide into two greased and floured 9 inch round pans. Bake for 29-31 minutes, or until a toothpick comes out clean.
6.) Cool on wire racks. Once the layers are completely cooled, the cake can be frosted and refrigerated, if you are into cold cake, like I am.

Frosting Ingredients:

1 stick butter
1/3 cup cream cheese
1 cup peanut butter
2/3 cup sugar
dash of salt

1.) Cream the butter and cream cheese together.

2.) Add in remaining ingredients and mix on high for approximately 8 minutes.

3.) Frost and enjoy!

I’m slacking. Sorry. I guess I’ll give you chocolate cake.

Basically, I think about posting every night, and when I get home, I forget to do it. I guess I’m still trying to organize my life. I was productive last week, at least! I got a whole meal’s worth of cooking done for my book…which is awesome! I have some tweaking to do, but I think it turned out just fine.

Since I made you wait entirely too long, I will thank you with a delicious chocolate cake recipe. It has thin, dense, chocolatey layers, and a truly delicious frosting. And I call it…

The Devil Drinks Baileys

Cake Ingredients:
1/2 lb (2 sticks) butter
2 tbs sour cream
2 eggs
1 tsp vanilla
1 cup sugar
1 1/2 cups cake flour
1/2 cup cocoa powder
1/2 tsp salt
3/4 cup water

Bailey’s Buttercream Frosting Ingredients:
5 tbs flour
1/2 cup Bailey’s Irish Creme
1/2 cup milk
1 stick butter
1 cup sugar
1/2 cup shortening
2 tsp vanilla
Dash of salt

1.) Preheat oven to 350 degrees F.
2.) Combine flour, cocoa and salt. Set aside.
3.) Cream the butter with the sour cream. Add in eggs one at a time.
4.) Mix the vanilla and sugar in. Beat until creamy.
5.) Gradually mix in the flour, cocoa, and salt mixture.
6.) Stir in the water.
7.) Divide batter into two greased and floured 8 inch round cake pans. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool on wire racks.

While your cake is baking, start the frosting:

1.) Combine flour, Bailey’s Irish Cream, and milk in a small saucepan. I find that it is best to add the liquids gradually, so that the flour does not clump together. Whisk over medium heat until thick enough to come out of the pot without leaving residue.
2.) Cool mixture in the refrigerator for at least an hour, maybe two. It should not be any warmer than room temperature.
3.) Once the mixture has completely cooled, cream the butter, sugar, and shortening until thoroughly mixed.
4.) Add flour/Bailey’s/milk mixture, vanilla and salt. Mix on medium for 10 minutes.

Now you can frost your cake and serve. I like to serve mine chilled, but it’s fine at any temperature.