mini chocolate peppermint cupcakes (or are they brownies?!)

I've never understood the real difference between a chocolate cupcake and a brownie, but whatever.  I picked up some peppermint extract from Trader Joe's today and literally couldn't wait to add it to something chocolatey...so there you go.

mini chocolate cupcakes/brownies
active time: 8 mins | bake time: 12 mins | yields: 6-8 mini cupcakes (or I'd guess 3-4 regular-sized ones)
adapted from here (they've got a legit-looking chocolate frosting recipe o'er there)
ingredients
6 tablespoons flour
4 tablespoons sugar***
3 teaspoons cocoa powder***
1/4 teaspoon baking soda
1/8 teaspoon (dash) salt 
4 tablespoons cold water
1 tablespoon vegetable oil
1 tablespoon applesauce
1/8 teaspoon (dash) vanilla extract***
1/16 teaspoon peppermint extract (optional)***
2 tablespoons chocolate chips (optional)

directions
preheat oven to 350 degrees.  spray mini muffin tin with non-stick spray and set aside.
whisk all the dry ingredients together in a small bowl. 
in a second small bowl, combine the wet ingredients. 
add the mixed dry ingredients to the wet and stir well until combined. 
divide batter between six muffing tin cups and sprinkle with chocolate chips. (next time, I'd mix some into the batter too so there's melty chocolate throughout)
bake for 12 minutes or until a tester comes out clean. 
remove from muffin tins and allow to cool before frosting (or don't frost them, like me!  those melty chocolate chips are enough).

these came out chocolatey and light.  they weren't overly sweet.  the chocolate chips on top helped take this from meh to pretty good.  

*** future modifications

I'd consider adding another tablespoon of sugar and another teaspoon of cocoa powder, and will definitely be doubling the amounts of the extracts in the future.

potential twists

add coconut, sliced banana (fresh or chips), peanut butter, chopped nuts, dried berries or serve with ice cream...

funfetti cupcakes (small batch-style)

because, duh: funfetti.  and cupcakes.

funfetti cupcakes
adapted from here (in fact, go look at those awesome pics cuz my recipe doesn't have one and hers are real pretty)

active time: 5 minutes | cook time: 8-15 minutes | yields: 2 regular-sized cupcakes or 6 mini cupcakes
ingredients
1 1/2 teaspoons vegetable oil
1 1/2 teaspoons unsweetened applesauce
1 tablespoon skim milk
1 egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles
non-stick cooking spray

directions
preheat the oven to 350 degrees F.
spray muffin tin with non-stick cooking spray.  set aside.
beat the canola oil, applesauce, egg, milk, vanilla extract, and sugar together.
mix in the flour and baking powder.
add the sprinkles. stir just to combine evenly - don’t overstir!
pour into prepared muffin tin.
bake for about 8-10 minutes for mini cupcakes or 15-18 minutes for regular-sized cupcakes, or until a toothpick/knife comes out clean.
cool, frost, and enjoy.

note
I like to bake my minis for 8 minutes, then turn the (toaster) oven off and crack the door for about 5 minutes, then open it all the way until cool.

pumpkin-spiced mini muffins

I've been on the hunt for a mini muffin tin for months.  months.  have you seen the limitless options of what you can make in (and on) those things?!

with fall creeping in quickly here in the Midwest, I finally pulled the trigger this week.  I'm a nerd and was so pumped to find a tin that fits in our counter-top toaster oven.  I have a strong sense that this thing will see a lot of work on Sunday mornings this fall and winter.

these were supposed to be more like cake-style donut holes, but mine ended up as straight muffins.  good ones, too.

pumpkin-spiced mini muffins
adapted from here and here
active time: 20 mins | cook time: 12 mins | yield: 24-28 mini muffins 
ingredients
for muffins
1/2 to 3/4 teaspoon apple cider vinegar (or white vinegar)
1/2 cup milk
1/2 cup fresh or canned pureed pumpkin
1/4 cup sugar
3 tablespoons unsweetened applesauce
2 tablespoons lightly packed brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoon baking powder
1/4 teaspoon baking soda
1 3/4 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon + 1/2 teaspoon ginger + 1/4 teaspoon nutmeg)
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour

for spiced sugar topping 
(these are approximations only - modify as you'd like.  bonus: if you make too much, you can use the spiced sugar in morning coffee)
2 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon cinnamon
1 teaspoon pumpkin pie spice

directions
preheat oven to 350F. lightly grease two mini muffin tins with butter or cooking spray.  set aside.

in a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (work out those clumps), melted butter, and vanilla.

sift in baking powder, baking soda, spices, salt, and flours. mix until just combined. 

using a tablespoon, drop batter into preparted muffin tins and bake in preheated oven for 10-12 minutes (12 on the nose for me!).  let cool in tins for 2 minutes before removing to a wire cooling rack.

just before serving, mix sugar, cinnamon, and pumpkin pie spice in a ramekin or shallow bowl.  dip one muffin's top into melted butter and use it to apply some butter to another's top, like a sponge brush.  this will help avoid dripping butter into your cinnamon sugar and getting clumps.  roll the tops of the muffins in the spiced sugar mixture.

note
if you plan to store these in a plastic baggie or any sort of storage container, don't add the spiced sugar topping until you're ready to eat them.  the sugar 'melt' under the humidity and make a mess of things.