Nutella stuffed chocolate raspberry cupcakes

My jar of Nutella was just sitting in my pantry staring at me so I decided to stuff it in cupcakes. I found this recipe here. I’m not usually a fan of fruity desserts, but the flavors of raspberry and chocolate work really well together!




  • 4 ounces semisweet chocolate, finely chopped
  • 1/3 cup cocoa powder
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup Nutella


  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar, sifted
  • 1/3 cup seedless raspberry preserves
  • Red food coloring (optional)

Place the chopped chocolate and cocoa powder in a bowl and pour the hot coffee over it. Cover and let stand for 5 minutes. Whisk until smooth and set aside. When cooled, whisk in oil, eggs, vinegar, and vanilla until smooth.

In another bowl, whisk the flour, sugar, salt, and baking soda. Combine both bowls and divide in a lined 12 cup muffin pan. Bake at 350*F for about 18 minutes. Let the cupcakes cool and then use a corer to slice a small center section. Fill each hole with Nutella.

In a bowl, beat the butter until light and fluffy. Add vanilla. Gradually add powdered sugar (one cup at a time). Add the raspberry preserves and beat. If desired, add red food coloring. Pipe onto stuffed cupcakes!



Salted caramel cupcakes

Salted caramel is definitely my fav flavor this year. These cupcakes actually remind me a bit of the Sprinkles one I had at Downtown Disney (Orlando). I modified this recipe. Special thanks for friends who helped & provided the best company.


  • 1 & 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • frosting
    • 1/2 cup salted butter
    • 1 cup packed dark brown sugar
    • 1/3 cup heavy cream
    • 1/2 teaspoon salt
    • 2-3 cups powdered sugar
    • additional pinch of salt, as needed

In a bowl, whisk the flour, baking powder, and salt. In another bowl, beat the butter & sugars with an electric mixer until fluffy. Add eggs and vanilla and beat. Mix the dry & wet ingredients together. Do not overtax the batter. Fill cupcake liners and bake for about 22 minutes at 350*F.

For the frosting, melt the butter in a saucepan. Add brown sugar & heavy cream. Stir over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 minutes and then remove to heat and allow cooling for about 15 minutes. Beat in powdered sugar 1 cup at a time with electric mixer. Frost cooled cupcakes.

I love the color of rich caramel:


One for the {recipe} books

Pumpkin cupcakes with cream cheese frosting

And here comes another fall inspired post!

I feel like I’m learning so much these days, and not just medicine related. I’m learning from friendships — about strengths & weaknesses of both myself & others, I’m learning from piano — about trusting your hands to fall into place, I’m learning from life — that overthinking is not always healthy.

I’m learning that perception is reality & perspective changes your outlook.

Life should be simple & blissful and full of cake:

  • 1 & ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup pumpkin puree
  • ½ cup canola or vegetable oil
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • cream cheese frosting
    • 1 (8 ounce) package cream cheese
    • 1/2 cup (1 stick) unsalted butter
    • 2 cups confectioners sugar
    • 1 teaspoon vanilla extract

Sift together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, & salt. In another bowl, mix the pumpkin puree, oil, both sugars, eggs & vanilla extract. Combine wet & dry ingredients and fill in a lined cupcake pan (should make 12). Bake at 350*F for around 22 minutes or when center comes out clean.

For the frosting, use an electrical beater to mix the cream cheese and butter. Add the confectioners sugar and vanilla extract.


mocha cupcakes with espresso buttercream

One of my friends described these as the “ultimate medical school cupcake.” Espresso in the cupcake and the frosting.


  • cupcakes
    • 1 & 1/2 teaspoon espresso powder
    • 1/2 cup strong brewed coffee
    • 1 & 1/3 cups all-purpose flour
    • 1/3 cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter
    • 1/2 cup granulated sugar
    • 1/2 cup light brown sugar
    • 1 whole egg
    • 1/2 cup whole milk
    • 1 teaspoon vanilla extract
  • buttercream frosting
    • 1 & 1/2 teaspoon espresso powder
    • 1 & 1/2 teaspoon vanilla extract
    • 1 cup (2 sticks) unsalted butter
    • 2 & 1/2 cups powdered sugar

Mix the espresso powder in the coffee and set aside. In one bowl, combine the butter, granulated sugar, and light brown sugar. Add the egg and mix. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the whole milk and vanilla extract to the espresso/coffee mix. Finally, combine the three separate mixtures together gradually (keep mixing to keep even consistency). Bake in cupcake liners at 350*F for 20 minutes.

To make the frosting, cream the butter and powdered sugar. Then add the espresso powder and vanilla extract and mix well. Frost the cupcakes when they are cooled.

Again, the cupcakes baked evenly and full of flavor… overall baking day was a success 🙂

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red velvet cupcakes with cream cheese frosting

Today I had friends over and we wanted to practice frosting using Wilton tips… so we made cupcakes! (another cupcake post following immediately after)

I followed this recipe for red velvet cupcakes.


  • cupcakes
    • 1 & 1/4 cups vegetable oil
    • 1 cup buttermilk*
    • 2 large eggs
    • 1 teaspoon white vinegar
    • 2 teaspoons vanilla extract
    • Red food coloring (I used gel)
    • 2 & 1/2 cups all-purpose flour
    • 1 & 3/4 cups granulated sugar
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 tablespoon unsweetened cocoa powder
  • frosting
    • 2 (8-oz.) packages cream cheese
    • 1 cup powdered sugar
    • 2 & 1/2 teaspoons vanilla extract
    • 1 & 1/3 cups cold heavy whipping cream

Beat together the oil, buttermilk, eggs, white vinegar, vanilla extract, and red food coloring until combined. In a separate bowl, sift the flour, sugar, baking soda, salt, and cocoa powder. Combine the dry and wet ingredients, fill cupcake liners, and bake for 20 minutes at 350*F.

For the frosting, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract. Then, add the heavy cream and use a mixer to blend. Frost the cupcakes once cooled!

*If you don’t have buttermilk (I didn’t) you can combine 1 cup milk and 1 tablespoon white vinegar and let stand for 10 minutes… worked perfectly for me. (Other ways you can make buttermilk on this website!)

The cake was flavorful & light and the frosting wasn’t overwhelming sweet… so I overall really liked this recipe. I ran out of red food coloring so instead of red velvet cupcakes I actually ended up with mauve velvet cupcakes.

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