Spring is here

It's beginning to look like spring, and I am loving it! The weather has been so pretty here and I just can't wait for summer. Since Easter is right around the corner, here are some cookies that I made last year. I'm excited about coming up with new Easter and spring cookies to make!

I made carrot cupcakes this week to celebrate spring! Of course, I had to put a baby carrot cookie on top.

Chocolate Chip Lava Cookies

I found this recipe from this website, and i'm sure glad I did. They are like a chocolate chip cookie but you bake them in muffin pans. You can make them as big as you want, but I liked the mini's. The chocolate in the middle is heavenly when you warm them up. They are best when warmed in the microwave for 10 seconds :)

Chocolate Chip Lava Cookies

1 stick of butter, softened

1/2 cup light brown sugar, packed

1/2 cup granulated sugar

1 large egg

1/2 tablespoon vanilla extract

1 3/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 bag chocolate chips (I used semi-sweet)

1. Preheat oven to 350 degrees. Spray the muffin pan with cooking spray. Place 1/2 cup of chocolate chips in a large Ziploc bag and seal shut. Place the Ziploc bag in the microwave and lay in so the chocolate chips are spread out. Microwave for 30 seconds, remove bag, and flip. Keep microwaving for 10-15 seconds until the chocolate chips are all melted. Set aside to cool.

2. With the electric mixer, cream the butter and sugar until light and fluffy, about 4 minutes. Add the egg and vanilla and beat until combined. In a separate bowl, whisk together the flour, salt and baking soda. Add to the wet ingredients and beat on low speed until just combined. Add 1 cup (or more) of chocolate chips and stir until combined. 

3. Using half the cookie dough, scoop a tablespoon of the dough (or more if you make them bigger) and flatten into the muffin pan. Repeat for all the cookies. Cut a small corner of the Ziploc bag and squeeze a layer of the chocolate on the cookie dough. Scoop the remaining dough and gently flatten on the chocolate layer. Bake at 350 degrees for 10 minutes, or until the edges are just brown. Remove from the oven and run a knife around the edges so they will come out easier. Cool completely before removing the cookies from the muffin tin. 

S'mores Cupcakes

I'm not going to lie, these are the best cupcakes i've ever had. I know I probably say that a lot, but I really mean it this time. Not only do they taste amazing, they are so fun to make! It's a combination of a buttery graham cracker crust, a rich chocolate cake, and the fluffiest marshmallow frosting you've ever tasted. You need to go make these. Like NOW! 

Using the kitchen torch on the cupcakes was very exciting. I love the look it gave the frosting, and it really makes the cupcake. This cupcake is really easy to make, but it's a little time consuming.

S'mores Cupcakes

*Makes 24 cupcakes

1 1/2 cups graham cracker crumbs

1/4 cup sugar

5 1/3 tbsp. butter, melted

2 cups plus 2 tbsp. sugar

1 3/4 cups all-purpose flour

3/4 cup plus 1 tbsp. cocoa powder

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp. vanilla extract

1 cup boiling water

8 large egg whites, at room temperature

2 cups sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

1. Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well with a fork. Scoop a tablespoon of the mixture into the bottom of each cupcake liner and press down to fill the entire bottom. I used a small cup to press down on the graham cracker mixture so it would be firm. Bake the graham cracker mixture for about 5 minutes, or until golden brown. Remove from oven and maintain the oven temperature.

2. To make the chocolate cake, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed just to combine the dry ingredients. In another bowl, whisk the eggs, milk, oil and vanilla together. Add the wet ingredients to the dry and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine. The batter will be very thin.

3. Fill the prepared cupcake liners 3/4 of the way full and bake for 18-20 minutes, or until a toothpick comes out clean.

4. To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. Heat the mixture, whisking frequently, until it reaches 160 degrees using a candy thermometer. Transfer to a mixing bowl of an electric mixer with the whisk attachment, and beat at low speed. Gradually increase the speed to medium high until stiff peaks form. Mix in the vanilla extract until combines. Pipe the cooled cupcakes as desired. Using a kitchen torch, brown the frosting.

**Recipe from Annie's Eats!