Matt ArmendarizRocky Road CupcakesCONTRIBUTED BYGRACE PARISI ACTIVE:35 MIN TOTAL TIME:1 HR SERVINGS:MAKES 12 CUPCAKESCAKE1. 4 tablespoons unsalted butter2. 1/4 cup vegetable oil3. 1/2 cup water4. 1 cup all-purpose flour5. 1 cup granulated sugar6. 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)7. 3/4 teaspoon baking soda8. 1/8 teaspoon salt9. 1 large egg10. 1/4 cup buttermilk11. 1 teaspoon pure vanilla extractFROSTING AND TOPPING1. 4 ounces bittersweet chocolate, finely chopped2. 1/2 cup heavy cream3. 3 tablespoons unsalted butter4. 1 tablespoon light corn syrup5. Pinch of salt6. Chopped salted peanuts, for topping7. Mini chocolate chips, for topping8. Mini marshmallows, for topping1. Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.5. Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.6. Mix the frosting with the peanuts, chocolate chips and marshmallows. Frost the cooled cupcakes and serve.Buy Marzipan for Your Holiday Baking.MAKE AHEADThe unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using. FROMPERFECTING THE CUPCAKE PUBLISHEDMAY 2008http://www.foodandwine.com/recipes/rocky-road-cupcakes-may-2008

Kana OkadaStrawberry Shortcake CupcakesCONTRIBUTED BYGRACE PARISI TOTAL TIME:45 MIN SERVINGS:MAKES 12 CUPCAKES FAST MAKE-AHEAD

CAKE1. 1 cup plus 2 tablespoons all-purpose flour2. 2 tablespoons cornstarch3. 1 1/4 teaspoons baking powder4. 1/8 teaspoon salt5. 3/4 cup granulated sugar6. 2 large eggs, at room temperature7. 1 1/4 teaspoons pure vanilla extract8. 4 tablespoons unsalted butter, melted9. 1/4 cup vegetable oil10. 1/2 cup milk, at room temperatureFROSTING AND TOPPING1. 6 tablespoons unsalted butter, softened2. 2 cups confectioners' sugar, sifted3. 1/2 teaspoon pure vanilla extract4. Pinch of salt5. 2 tablespoons milk or heavy cream6. Strawberry jam1. Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.5. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.6. Mix the frosting with strawberry jam to taste. Spread the frosting on the cooled cupcakes and serve.

Try Premium Almond Flour.Perfect for Holiday Baking.Taste the Difference Today.ads bySwoopMAKE AHEADThe unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using. FROMPERFECTING THE CUPCAKE PUBLISHEDMAY 2008http://www.foodandwine.com/recipes/strawberry-shortcake-cupcakes

Quentin BaconTake 5 Carrot CupcakesCONTRIBUTED BYBRYAN VIETMEIER ACTIVE:30 MIN TOTAL TIME:1 HR SERVINGS:MAKES 14 CUPCAKES MAKE-AHEAD STAFF-FAVORITEChef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.

1. 1 cup all-purpose flour2. 1 1/2 teaspoons cinnamon3. 1 teaspoon baking soda4. 1/2 teaspoon salt5. 2 large eggs6. 3/4 cup canola oil7. 1 cup sugar8. 1 teaspoon pure vanilla extract9. 1 1/2 cups finely shredded carrots (from about 6 medium carrots)10. Cream Cheese Frosting1. Preheat the oven to 350 and line 14 muffin cups with paper liners. Spray the liners with vegetable-oil spray.2. In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots.3. Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean. Let cool slightly, then transfer the cupcakes to the freezer to chill.4. Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting. Pipe the frosting onto the carrot cupcakes and serve. Alternatively, use a knife to spread the frosting on the cupcakes and serve.

http://www.foodandwine.com/recipes/take-5-carrot-cupcakesCream Cheese FrostingCONTRIBUTED BYBRYAN VIETMEIER TOTAL TIME:15 MIN SERVINGS:MAKES 1 1/2 CUPS BASIC-EASYUse this recipe to make Bryan Vietmeier'sTake 5 Carrot Cupcakes.

1. 4 tablespoons unsalted butter, softened2. 4 ounces cream cheese, softened3. 1/2 teaspoon pure vanilla extract4. 1 3/4 cups confectioners' sugar (8 ounces)1. In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners' sugar, then beat at high speed until the frosting is light and fluffy.http://www.foodandwine.com/recipes/cream-cheese-frosting-bryan-vietmeier

Dana GallagherDouble Dark Chocolate Cupcakes with Peanut Butter FillingCONTRIBUTED BYPEGGY CULLEN ACTIVE:45 MIN TOTAL TIME:3 HRS SERVINGS:MAKES 24 CUPCAKES MAKE-AHEADPeggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. "For some reason most bakers don't fill their cupcakes," says Cullen, "but taking that extra step is no big deal." All you need to do is poke a hole into the top and squeeze in the ultrasimple blend of peanut butter, sugar and butter.

1. 3/4 cup plus 2 tablespoons cocoa powder (not Dutch process)2. 1/2 cup boiling water3. 1 cup buttermilk4. 1 3/4 cups all-purpose flour5. 1 1/4 teaspoons baking soda6. 1/4 teaspoon baking powder7. 1/4 teaspoon salt8. 1 1/2 sticks plus 3 tablespoons unsalted butter, softened9. 1 1/2 cups granulated sugar10. 2 large eggs, at room temperature11. 1 teaspoon pure vanilla extract12. 1 cup creamy peanut butter13. 2/3 cup confectioners' sugar14. 1 cup heavy cream15. 8 ounces semisweet chocolate, chopped1. Preheat the oven to 350 and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.

Try Almond Paste & Marzipan.Perfect for Holiday Baking.Taste the Difference Today.ads bySwoopMAKE AHEADThe cupcakes are best served the same day they are made, but they can be refrigerated overnight in an airtight container.NOTESCooking Club Tip:If you don't have a pastry bag with a fitted tip, you can fill these cupcakes by carving a hole in the center (from the top) with a sharp paring knife. Put the filling in a resealable plastic bag and snip off one of the corners. Pipe the filling directly into the hole. FROMDOUBLE DARK CHOCOLATE CUPCAKES WITH PEANUT BUTTER FILLING,EDITORS PICKS: MELISSA RUBELS FAVORITE F&W RECIPES,EDITORS PICKS: KATE HEDDINGSS FAVORITE F&W RECIPES,EDITORS PICKS: GRACE PARISIS FAVORITE F&W RECIPES PUBLISHEDAPRIL 2004

http://www.foodandwine.com/recipes/double-dark-chocolate-cupcakes-with-peanut-butter-filling

Kana OkadaCookies & Cream CupcakesCONTRIBUTED BYGRACE PARISI TOTAL TIME:45 MIN SERVINGS:MAKES 12 CUPCAKES FAST MAKE-AHEAD

CAKE1. 4 tablespoons unsalted butter2. 1/4 cup vegetable oil3. 1/2 cup water4. 1 cup all-purpose flour5. 1 cup granulated sugar6. 1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)7. 3/4 teaspoon baking soda8. 1/8 teaspoon salt9. 1 large egg10. 1/4 cup buttermilk11. 1 teaspoon pure vanilla extractFROSTING AND TOPPING1. 6 tablespoons unsalted butter, softened2. 2 cups confectioners' sugar, sifted3. 1/2 teaspoon pure vanilla extract4. Pinch of salt5. 2 tablespoons milk or heavy cream6. Crushed Oreos, for topping1. Preheat the oven to 350. Line a 12-cup muffin tin with paper or foil liners.2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat.3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely.5. In a medium bowl, using a handheld electric mixer, beat the softened butter at medium speed until smooth. Add the confectioners' sugar, vanilla extract and salt and beat the mixture at low speed just until combined. Increase the mixer speed to medium and beat until smooth. Add the milk or heavy cream and beat until light and fluffy, about 2 minutes.6. Spread the frosting on the cooled cupcakes, top with the crushed Oreos and serve.

Try Premium Almond Flour.Perfect for Holiday Baking.Taste the Difference Today.ads bySwoopMAKE AHEADThe unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month. The white buttercream frosting can be refrigerated in an airtight plastic container for up to 2 days. Return to room temperature before using. FROMPERFECTING THE CUPCAKE PUBLISHEDMAY 2008http://www.foodandwine.com/recipes/cookies-and-cream-cupcakes