It’s autumn! Well, maybe not here in Florida… but in other places of the world, and it’s my favorite season! There’s a nice cool breeze outside and the leaves are changing. You can stay with your dogs in the dog park for hours… it’s great! And you need a great dessert to go along with all that. Nothing says fall like cinnamon and nutmeg, so caramel apple cheesecake seemed to be the best dessert to kick off the season!
I’m not quite ready for summer to be over, so I needed to make one last summertime cupcake before I started on autumn inspired treats. The margarita cupcake has been done a million times over, but this one definitely has a little more of a tequila kick.
In honor of Studio K‘s grand opening in October, I wanted to make a special cupcake for Kristin Weissman. She’s a fan of chocolate so I created a dark chocolate cake with semi-sweet chocolate chips. This also made the cupcake black, matching Studio K’s website and design aesthetic. I wanted to come up with a brown frosting to also match the website, but the best I could do was a beige caramel cream cheese frosting. Regardless of design, this cupcake is sure to satisfy anyone’s sweet tooth!
If you live in the Orlando area, then you’ve probably heard of Ethos Vegan Kitchen‘s amazing Sunday brunch. I love getting a stack of pancakes with a side of sausage and drenching everything in warm syrup. But for every other day of the week, I have to fend for myself. So here is a super simple on-the-go version recipe you can munch on all week.
These are one of my personal summertime favorites. It’s such a simple cupcake to make but so satisfying. If you’re looking for the perfect drink to accompany this cupcake, mix together 2 tablespoons frozen orange juice, 1 tablespoon sugar, ¼ teaspoon vanilla extract, and 1 ½ cups soy milk. I got this recipe from A Chica Bakes, modified to be vegan of course, and it is so perfectly yummy!
You should probably wash down these cupcakes with a cold bottle of Coke because the end result didn’t taste like coke at all. If you have better luck getting the Coke taste to come through, please let me know! They were still very moist and fluffy nonetheless. And the frosting had just enough kick to it!
I owe this cupcake inspiration to my friend who told me about this super simple dessert where you boil some brown sugar and butter, pour it over a layer of saltine crackers, bake for 10 minutes, then sprinkle on some chocolate chips and bake just long enough to melt the chocolate. Let cool, and you basically have chocolate toffee. I thought saltines might get too soggy for cupcakes, so I decided to use pretzels instead. The little bit of saltiness with each bite is just the perfect amount. Enjoy!
Apparently I’m one of the few people in the world who has never had a chocolate dipped potato chip! The sweet and salty is such a wonderful combination, so I had to make them in cupcake form. If I did it again, I might opt for a darker chocolate for the frosting. But nonetheless, they turned out very yummy! Don’t prepare the chocolate covered chips and chip crumb garnish until the day of serving… otherwise, they’ll get gooey.