Mint Chocolate Chip Ice Cream Cupcakes - Recipe

For the cupcakes:

1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract


1. Preheat the oven to 350F. Combine all ingredients in a medium bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes depending on your oven. Remove from oven and cool for 30 minutes. 


For the filling:
1 cup your favourite mint chocolate chip ice cream
*Choose your favourite ice cream, and switch it up depending on what you like. I LOVE(!!!) BR brand mint chocolate chip. You'll need about a cup of ice cream to fill 18 cupcakes.*


2. Use an apple corer to make a hole in the centre of each cupcake. Soften ice cream enough to spoon some into the centre of each cupcake until filled. 


For the icing:
small tub (about 8-10 oz.) ready made icing. 
*Betty Crocker is my go to chocolate icing for something rich, dark, and creamy.*

3. Frost each cupcake using a spatula or knife. To get that 'soft serve' ice cream look, use a piping bag fitted with a large open star tip to frost your cupcakes. You can also sprinkle a few mini chocolate chips on top if you prefer. 


Makes approximately 18 cupcakes.

Chocolate Orange Cupcakes with Vanilla Custard Center - Recipe

For the Cupcakes:
1 box chocolate cake mix
1 cup water (or buttermilk if you choose)
1/2 cup butter, melted
3 eggs
1 tsp. orange extract
1 1/2 tbsp. grated orange zest
1/2 cup semi sweet chocolate chips

1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chocolate chips with a spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Press 1-2 mini marshmallows down into the centre of the unbaked cupcake. Bake for 18-22 minutes (depending on your oven). Remove pans from oven and cool for 30 minutes.


For the filling:
Vanilla custard 
OR
Vanilla Pudding

2. Cut the top off of the cupcake and hold aside. Use an apple corer to make a small well in the center of the cupcake. Spoon the custard or pudding into the middle to fill the hole. Replace the top of the cupcake. 
OR if you want to get fancy... Fill a piping bag -fitted with a bismarck tip- (see photo) with the custard or pudding.  Push the tip gently down into the center of the cupcake (don't push more than half way down). Squeeze the piping bag while slowly pulling upwards. A little of the filling may squeeze out on top of the cupcake, that's ok.  
For the glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream
2 tsp. orange extract

3. Melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract with a whisk, and stir until well combined. Cool slightly and pour over the cupcakes.

Makes approximately 24 cupcakes.

Chocolate Orange Cupcakes with Marshmallow center - Recipe

For the Cupcakes:
1 box chocolate cake mix
1 cup water (or buttermilk if you choose)
1/2 cup butter, melted
3 eggs
1 tsp. orange extract
1 1/2 tbsp. grated orange zest
1/2 cup semi sweet chocolate chips
30-40 mini marshmallows

1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips and marshmallows) in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Fold in the chocolate chips with a spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Press 1-2 mini marshmallows down into the centre of the unbaked cupcake. Bake for 18-22 minutes (depending on your oven). Remove pans from oven and cool for 30 minutes.

For the glaze:
1 cup semi sweet chocolate chips
2/3 cup heavy cream
2 tsp. orange extract

2. Melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract with a whisk, and stir until well combined. Cool slightly and pour over the cupcakes.

Makes approximately 24 cupcakes.

Chocolate Orange Cupcakes - Recipe

For the Cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. orange extract
1 1/2 tbsp. grated orange zest
1/2 cup semisweet chocolate chips

1. Preheat the oven to 350F. Combine all ingredients (except for the chocolate chips) in a large bowl and beat with an electric mixer on low to medium speed for 2-3 minutes. Gently fold in the chocolate chips with a spoon or spatula to disperse evenly. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups.  Bake for 18-22 minutes (depending on your oven). Remove from oven and cool for 30 minutes.

For the glaze:
1/2 cup semi sweet chocolate chips
1/3 cup heavy cream
1 tsp. orange extract

2. Melt the chocolate in a double boiler or medium bowl over a pan of simmering water, stirring until completely melted. Add the cream and orange extract, and stir until well combined (using a whisk will help combine evenly). Cool slightly and pour over the cupcakes. Refrigerate until set.

Makes approximately 18 cupcakes

Chocolate and Chili Cupcake - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
4 eggs
2 tsp. chipotle chili powder
1/2 cup semi sweet chocolate chips

1. Preheat the oven to 350F. Combine all ingredients except for the chocolate chips in a large bowl and beat with an electric mixer for 2-3 minutes. Gently fold in the chocolate chips with a spoon or spatula to disperse evenly.

2. Spoon about 1/4 of a cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, depending on your oven.  Remove the cupcakes and cool for 30 minutes.

For the icing:
1 1/2 cups confectioners/icing sugar
1/2 cup cocoa powder
3 tbsp. Tia Maria liqueur (or similar flavor of your choice)
1/2 cup unsalted butter, softened

3. Blend all ingredients together in a food processor. Spread the icing on the cooled cupcakes with a knife or beveled spatula.

Makes approximately 18 cupcakes

Lemon Meringue Cupcake - Recipe

For the Cupcakes:
1 cup unsalted butter, softened
1 cup icing/confectioners sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1. Preheat the oven to 350F.  Place all ingredients in a large bowl, and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes (depending on your oven). Remove the cupcakes from the oven and cool for 30 minutes. *Do not turn off the oven, increase heat to 450F for step 3*

For the Filling:
1/3 cup lemon juice
14 oz. condensed milk in a can

2. Combine the lemon juice and condensed milk in a small bowl. Make a hole in the centre of each cupcake using an apple corer. Spoon the filling into each cupcake to fill the hole.

For the Meringue:
3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar

3. Beat the eggs and cream of tartar until soft peaks form. Add 1/3 of the sugar and beat for 1 minute. Repeat this step until all the sugar has been added.  Spoon or pipe the meringue on top of the cupcakes. Bake for 5 minutes or until the tops are lightly golden.

Makes approximately 18 cupcakes

Prepare to meet your caker!

Welcome to Heart of the Batter!

Let me start off by telling you a little about myself...
My love of baking began when I was quite young. My Nana is a fantastic baker and was always coming up with creative cookies. I enjoyed watching her bake as child, and knowing anytime we went to visit there would be a new sweet treat to fill our tummies and put smiles on our faces. Now my mom on the other hand...NOT a baker; BUT an incredible cook. My mom hates to bake, I mean, really couldn't see what home made had over the grocery store (she knows better now, haha)...but we would always bake cookies together at Christmas time. I always loved this time of year, and what kid doesn't feel so proud to put out home made cookies for Santa?!


As I got a little older, my mom and I formed the perfect team for hosting gatherings. She'd make dinner and I'd make dessert...and then I started to share my love of baking with my friends. I'd bring a cake or pie for get-togethers, a cookie pack at christmas, cupcakes for birthdays...I loved trying out new flavors and different recipes; but I confess... they never really looked like much. 


Then my aunt started working at a local craft store where they taught cake decorating classes and she kept telling me how each day she'd see the students leaving with such beautiful cakes. Then came another little nudge...giving me the class schedules. So I signed up. As you might have guessed, I was hooked after the first class. I'll admit, I love school anyways, I'm always up for learning something new, but there was just something about decorating cakes...it was like a few hours each week where my mind was just quiet and focused.  


So through my classes I had TONS of cake to share and I'm sure my friends and family put on a few pounds (happily). A close friend of mine saw all the cakes I was creating and asked me (quite bravely, I'd say) if I might make her wedding cake! *GASP* I spent two days making her wedding cake, and it came out quite nicely. Everyone at the wedding was saying how lovely it was and how it was the best wedding cake they'd ever tasted...did I have a business card? And there was the lightbulb moment! 


Over the next few months I gathered a collection of my favorite cakes, experimented with icings and flavor combinations and worked on different decorating methods and techniques. Which brings us to today.
I'd like to continue to share my journey with you through the wonderful world of cake. I would love your suggestions on flavors you'd like to see or products you think are interesting. 


Lastly, I'll admit I have a slightly intense love of cupcakes. I look at cupcakes the way most people look at babies or puppies. So I'll be sharing with you the cupcake of the day with a recipe for you to try at home! 
Thanks for stopping by. Happy baking, caking, and tasting!
Love and Sprinkles
xoxo Carina - Heart of the Batter baker - xoxo