peppermint mocha cupcakes

i know….

three posts in one week!

what has happened to me??

i mean i went like a year between the last couple of posts and this week.

and to be honest, i wasn’t planning on posting this much this week but today is super special…

see i just made these cupcakes for my mom’s office departmental christmas party. and i was feeling quite proud of myself so i posted a picture over on instagram and one of my favorite bloggers said she just made them too!! so zainab and i made a blogging date to share these today because great minds think alike!!

{and you should go totally check out her version too!!}

so these cupcakes….

when my mom asked me to make something, she gave me carte blanche. she did mention chocolate and maybe something stuffed in the center. so i brainstormed because at this time of year, festive is always best. and that’s when i remembered seeing these over at naomi’s site. plus i had already bought the peppermint andes and i knew that a boozed topped version was meant to be….

Peppermint Mocha Cupcakes from Pink Tiger in the Kitchen

peppermint mocha cupcakes

  • 1 c flour
  • 1 c + 2 tbs sugar
  • 1/3 c + 2 tbs dark cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c {1 stick} unsalted butter, melted and warm
  • 2 eggs, room temp
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 1-1/2 tbs instant espresso
  • 1/2 c hot coffee
  • 1 recipe peppermint schnapps ganache {recipe below}
  • 1 recipe peppermint schnapps swiss meringue buttercream {recipe below}
  • 1/2 recipe chocolate pouring sauce {recipe below}
  • peppermint andes, for decorarting {optional}
  • peppermint candies, for topping {optional}
  1. preheat oven to 350F and line baking cups with paper liners.
  2. in a large bowl, whisk together the flour, cocoa, sugar, baking soda and salt; set aside. add the butter, eggs, peppermint and vanilla extract to a bowl and beat together on medium speed for one minute. add in half the coffee followed by the dry ingredients. add the remaining coffee and beat until just combined. divide evenly among lined cupcake cups.
  3. bake 18-22 min or until a toothpick inserted into the center of a cupcake comes out clean. remove from oven and set on a rack to cool.
  4. while the cupcakes are cooling, make the peppermint schnapps ganache and allow to cool slightly before filling the cupcakes by either cutting a 1 in hole with a small knife in the top or by using the bottom of a large pastry tip; cut the hole about 2/3 the way down into the cupcakes. spoon the cooled ganache into the center of the cupcakes, pipe the peppermint schnapps swiss meringue buttercream on top and drizzle over the chocolate sauce. sprinkle the peppermint andes over the top and top each with single peppermint candy.

peppermint schnapps ganache

  • 8 oz bittersweet chocolate
  • 2/3 c heavy cream
  • 2 tbs unsalted butter
  • 2 tsp peppermint schnapps
  1. make the peppermint schnapps ganache filling by heating the heavy cream until just simmering and the pouring it over the bittersweet chocolate and 2 tbs butter to melt. stir in the peppermint schnapps.

peppermint schnapps swiss meringue buttercream

  • 3 egg whites, room temp
  • 3/4 c sugar
  • 1 c {2 sticks} unsalted butter, diced and softened
  • 1/4 c peppermint schnapps
  • 1 tsp peppermint extract
  • pinch salt
  1. combine the egg whites and sugar in the bowl of a stand mixer placed over simmering water. while whisking constantly, bring the mixture to 160F, or until the sugar is completely dissolved {you can test this by rubbing the mixture between your fingers; it should be completely smooth.}
  2. transfer the bowl to the mixer base; using your whisk attachment, beat on medium speed until the mixture cools and doubles in volume, about 10-12 min. {the bowl should feel cool to the touch.} add the butter 1 tbs at a time allowing each piece to incorporate before adding the next. once all the butter has been added, add in the peppermint extract, peppermint schnapps and salt. continue to beat until it’s thoroughly combined. {it might not look like it’s coming together but keep beating; it will become even and smooth.}

chocolate pouring sauce

  • 2/3 c dark chocolate chips
  • 2 tbs heavy cream
  • 4 tbs powdered sugar, sifted
  • 1-5 tbs warm water
  1. place chocolate chips and heavy cream in a bowl over simmering water. let the chocolate and cream heat and melt together for 2-3 min without stirring; slowly stir mixture to combine. sift the powdered sugar into the chocolate mixture and stir to combine. add water 1 tbs at a time until the mixture is a pouring consistency. {i only need 1-1/2 tbs.} set aside to let the sauce cool before drizzling over the assembled cupcakes.


cupcake and pouring sauce recipe adapted from: bakers royale, ganache recipe adapted from this whiskey ganache, swiss meringue buttercream adapted from: bakers royale


caramel stuffed chocolate cupcakes

i have a bunch of random thoughts floating around so i’m just going to share them. cool? cool.

i’ve been wanting to try and get my kitchen more organized and have been eyeing oxo’s pop containers. i really wanted to get one for my flour since i can’t dip my flour into the jar i’ve used for forever. i had a $10 coupon to sur la table so i finally broke down and bought the 4 qt one. now i want ALL.THE.CONTAINERS.

i just discussed how i don’t watch the nfl but i do read articles when interesting stuff happens and i read an article yesterday about suh’s low hit on sunday. can someone please explain to me why the lions made him a captain?!? at least once a season, i read about him and a dirty play. someone like that should not be the leadership of your team. sorry but no.

as i’m writing this, the 12th anniversary of the attacks of september 11 is coming to a close. it’s hard to believe that it’s been twelve years since that day. like previous generations remember where they were when pearl harbor was bombed or kennedy was assassinated, i will never forget where i was that morning. it saddens me that a country that came together that day is incredibly divided and torn apart today. i can only hope that one day we can find that sense of unity again when not being faced with a national tragedy.

on a heavier much lighter, i took body pump for the first time. i will most likely not be able to move from my bed in the morning. i’ll be lucky to be able to move next year.

do you ever feel like you have a million things but nothing going on at the same time? yeah. i’m feeling that. kinda like these cupcakes.

{nice segway huh?}

so these cupcakes. these cupcakes.

i don’t even have the words.

i have found that chocolate cupcakes can be rather dry. not these. these are super moist. and delicious. and then you add some caramel stuff that you have leftover in the fridge in the center and top it all off with some dark chocolate frosting.

oh and these buttercream………

magical and perfection.

Caramel Stuffed Chocoalte Cupcakes via Pink Tiger in the Kitchen

caramel stuffed chocolate cupcakes

  • 1-1/2 c cake flour
  • 2 c sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate, chopped finely
  • 1 c hot fresh coffee
  • 1-1/2 tsp vanilla
  • 2 eggs, room temp
  • 1/2 c oil
  • 1/2 c sour cream, room temp
  • caramel sauce {rom either of these recipes or store bought}
  • dark chocolate buttercream {recipe follows}
  1. preheat the oven to 350F. line 18 cupcake cups with paper liners.
  2. using the paddle attachment of your mixer or a handheld mixer and large bowl, combine the flour, sugar, baking soda and salt on low speed for 2-3 min.
  3. add the chopped chocolate to a medium bowl and pour the hot coffee on top; let sit for 2-3 min before stirring to ensure all of the chocolate is melted.
  4. in a medium bowl, whisk together the eggs and oil until thick; add in the sour cream, stirring until just combined. pour in the melted chocolate mixture and mix until just combined. pour into the dry ingredients and mix until just combined. stir together with a rubber spatula to ensure that all the ingredients at the bottom of the bowl are incorporated. pour the batter into the line cupcake cups, filling each up 2/3 the way. bake 18-25 min or until a toothpick inserted into the center comes out clean. remove from the oven and let cool completely on wire racks.
  5. once the cupcakes are cool, cut the center out and fill with 1-1/2 tsp caramel sauce. frost with dark chocolate buttercream.

dark chocolate buttercream

  • 3/4 c {1-1/2 sticks} unsalted butter, room temp
  • 1/3 c dark chocolate cocoa powder
  • 1-3/4 c powdered sugar
  • 1/2 tsp vanilla
  • 1 tsp heavy cream
  1. sift together the cocoa powder and powdered sugar. beat the butter and vanilla on medium speed until it’s creamy. slowly add in the powdered sugar / cocoa mixture; add the heavy cream. beat together 1 min so it’s thoroughly combined.

for real.


cupcake recipe from: bake in the day bakery cookbook ; buttercream recipe adapted from: how sweet it is

this post is linked up to these fun link parties: what’s cookin’ wednesday and wake up wednesdays

birthday cupcakes

i feel like it’s only natural that every year i write mother nature a little note so here it goes…

dear mother nature,

82F. it’s not even spring break yet. i am not ready for the heat that i know is coming this summer. i will most definitely melt.

sincerely, someone who would really appreciate a “spring” season.

for real y’all.

we’re barely halfway through march and the highs are starting to hit the 80s. i am absolutely not prepared for this.

or let me correct that.

i’m prepared since it comes every year BUT i’m not mentally prepared. i really think i might melt this summer. like you have no idea.

ya know might help me out?

sno-balls. i’ve talked about sno-balls once before. these are not sno-cones. true new orleans style sno-balls are like cups of fluff flavored however your heart desires.

my heart? it will forever be true to a wedding cake sno-ball. maybe if i’m a little crazy that day, it’s half wedding cake and half ice cream. but wedding cake is ALWAYS there.

and these cupcakes? totally like little dense wedding cakes which for me (and my friend amiee) makes them like the best birthday cupcakes which is exactly what these cupcakes were made for.

for those who say wedding cake flavor let me explain… it’s basically a white cake with almond flavoring which is undoubtly my one of my favorite flavors on this planet. and i upped it a bit by using my favorite marshmallow buttercream and replacing the vanilla extract with almond extract. it totally bumps up the almondiness of it all.

birthday cupcakes

birthday cupcakes

  • 2 eggs, room temp
  • 1 egg white, room temp
  • 1 c sugar
  • 1/2 c melted unsalted butter, room temp
  • 1 tsp vanilla extract
  • 3 tsp almond extract
  • 2 c flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 c whole milk
  • 1 recipe marshmallow buttercream
  • sprinkles, for decorating
  1. preheat oven to 350F. line a cupcake pan with cupcake liners.
  2. in a medium bowl, sift together the flour, baking powder and salt; set aside.
  3. in a large bowl whisk together the eggs, egg white and sugar until smooth and well combined. gradually add the melted butter while whisking; whisk in the extracts. stir in the dry ingredients until just combined; add in milk and stir together until a smooth batter forms. pour batter into the cupcake liners, filling the liners 3/4 way full. bake 12-15 min until the cupcakes are set. cool completely.
  4. while the cupcakes cool, make the marshmallow buttercream substituting 1-1/2 tsp almond extract for the vanilla extract. once the cupcakes are completely cooled, pipe / frost them with the almond marshmallow buttercream and sprinkle with colorful sprinkles!

make these for the next birthday person in your life. they’ll love you forever!


cupcake recipe very barely adapted from: how sweet eats

this post is linked up to these fun link parties! what’s cooking wednesday, what’s in your kitchen wednesday and taste and tell thursdays

chocolate cupcakes w/ mint chip buttercream

so i can’t believe it’s been like a year since i posted a mint and chocolate combination. i mean if i’m being honest it’s probably my favorite chocolate based combination. i mean it’s also one of my favorite food combinations period.

and it’s also perfect this time of year.

i mean i’m not entirely sure that the irish love mint flavored food as much as we like to pretend they do around st. patrick’s day. but i’ll just keep believing that in my head and dub this week…. MINT CHOCOLATE WEEK!!


for real.

and today we’re going to keep it simple. we’re going to make some of sally‘s mint chip buttercream to jazz up some chocolate cupcakes.

seeing as how the mint and chocolate combination is one of my favorites, it should be no surprise that mint chip ice cream is in my top 5. no joke. that green tinted ice cream with flecks of chocolate throughout. it’s as perfect as a perfect vanilla. the flecks of chocolate give the plain ice cream base a little texture and pure heavenliness. so when sally recently posted this recipe, i knew it needed to be front and center this week.

and this was such a genius buttercream that i’m kicking myself for not thinking of it. that’s usually what happens with all the best ideas.

while sally made her cupcakes from scratch, i took the short cut of using a box mix. sometimes the short cuts are called for. also, you are jazzing them up by making the buttercream from scratch. sometimes, that’s more than enough. and i feel like this buttercream does the perfect job of jazzing up some dark chocolate cupcakes. it really does feel like you’ve put some mint chip ice cream on top, even though it’s not cold. and for someone who was never a fan of cake AND ice cream (like together), this is the perfect substitute!

chocolate cupcakes with mint chip buttercream

chocolate cupcakes w mint chip buttercream

  • 18 chocolate cupcakes (homemade or made with cake mix)
  • 1 c (2 sticks) unsalted butter, room temp
  • 3-4 c powdered sugar
  • 2 tbs heavy cream
  • 3/4 tsp peppermint extract
  • 2+ drops green food coloring – start with 2 drops and add until you reach your desired color
  • pinch salt
  • 2/3 c mini chocolate chips
  1. beat butter on medium speed until smooth and creamy. add 3 c powdered sugar, heavy cream, peppermint extract, food coloring and pinch of salt. beat on high until until the buttercream is light and fluffy. you may need to add more powdered sugar (if it’s too thin) or more cream (if it’s too thick). stir in the chocolate chips.
  2. spread a generous amount of buttercream on each of the chocolate cupcakes.
  3. enjoy any leftover buttercream off a spoon!

do you think the irish love mint and chocolate? because i’m celebrating it again on thursday!


buttercream recipe from: sally’s baking addiction

This post is linked up to these fun link parties! What’s Cooking Wednesday and Taste and Tell Thursdays

spiced vanilla cream cupcakes


so the cookbook these came out of really call them eggnog cream cupcakes but i feel like no one drinks eggnog after christmas. so we’re going to go with spiced vanilla cream cupcakes.

true story… i’m not a huge fan of eggnog. maybe it’s because it has the word “egg” in it or maybe because it reminds me of thick milk / runny milkshake…. none of that appeals to me. so when i was looking for a recipe to bring to our office christmas lunch, i looked hard at these. i realized that these cupcakes were really nothing more than a boozy spiced cupcake with a boozy semi-homemade vanilla pastry cream. i can go for that.

and i’m totally glad i did. they were delicious. the cupcake had just the right spice to make you feel like you could be all homey and warm by a fire and the boozy pastry cream….

spiced vanilla cream cupcakes

eggnog cupcakes


  • 1/2 c (1 stick) butter, room temp
  • 1 c sugar
  • 2 eggs, room temp
  • 1/4 c dark rum, such as myer’s
  • 1/2 c milk, room temp
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 1-3/4 c flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/8 tsp allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • spiked pastry cream (recipe below)
  • spiked whip cream (recipe below)
  1. preheat oven to 350F. line one 12 cup cupcake pan with paper liners.
  2. whisk together flour, baking powder, allspice,cinnamon and nutmeg together in a large mixing bowl. set aside.
  3. cream together butter, sugar and salt until light and fluffy, about 3 – 5 min. beat in eggs. mix in rum, milk, vanilla and almond extract. add the dry ingredients to the batter, beating until just combined.
  4. fill the cupcake liners 2/3 of the way full. bake 20-22 min, or until a toothpick inserted into the center comes out clean. remove from the oven and let cool completely on a wire rack.
  5. once the cupcakes are completely cool, use a sharp knife to cut a hole 2/3 deep into each cupcake. fill each center with pastry cream. top each cupcake with whip cream and garnish with shaved chocolate, if desired.

spiked pastry cream

  • 1 3.3oz box of french vanilla instant pudding
  • 1-3/4 c milk
  • 2 tbs light rum
  • 3/4 c heavy cream
  1. beat the pudding mix and milk together on high speed for 2 min or until it starts to thicken. stir in rum. in a separate bowl, beat the heavy cream until stiff peaks form. gently fold the whipped cream into the pastry cream. cover and chill for at least 1 hour.

spiked whip cream

  • 1/4 c brown sugar
  • 3/4 c heavy cream
  • 3 tbs rum, light or dark
  1. beat together the brown sugar and 1/4 c of the heavy cream on high speed. gradually add the remaining heavy cream and rum until stiff peaks form.

aside from this being a boozy cupcake, which we all know i love… the second best part of this is that it can all be made the night before and assembled the next day, although i would recommend making the cupcakes the day of.


recipe from: booze cakes

coffee caramel glazed mini bundts

true story…

i’ve been trying to pump myself up about sharing some crawfish etouffee with you but then i remembered about these little goodies. i had kinda forgotten about these little gems until i was going through the pictures on my phone and i was like DUH!! how in the heck did i forget about these?!? i couldn’t believe myself.

the best thing about these little cakes is that i maaaaaay have found a perfect vanilla cupcake. for real. they are that good. and then you throw some caramel that’s been spiked with coffee up on top of there. sold.

coffee caramel glazed mini bundts

  • 1 1/2 c flour
  • 1/4 tsp + 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 c (1 stick) + 1/4 c (1/2 stick) unsalted butter, room temp
  • 1 c sugar
  • 1 tsp + 1/2 tsp vanilla
  • 2 eggs, room temp
  • 1/2 c milk, room temp
  • 1/2 c dark brown sugar
  • 1/3 c strongly brewed coffee
  • 1 tbs heavy cream
  • 2 tbs powdered sugar
  1. preheat your oven to 350F. grease and flour your mini bundt pan (or a standard 12 cup muffin tin will work too).
  2. mix together the flour and baking soda in a bowl; set aside.
  3. beat together the sugar, 1/2 c butter, 1/4 tsp salt and 1 tsp vanilla until the mixture is light and fluffy. beat in the eggs, one at a time. reduce speed and add the dry ingredients until just about blended. add the milk, mixing until everything is just well blended. divide the batter among the mini bundt cups.
  4. bake 10 min before rotating the pan and rapping it on the rack to deflate them a bit. continue baking 10-12 min more until a toothpick comes out clean. cool completely on a wire rack before inverting the cakes out.
  5. make the glaze: combine the brown sugar, coffee, remaining butter and salt in a small saucepan. over high heat and stirring often, bring the mixture to a boil and boil until reduced by half, about 3 min. remove from the heat and stir in the vanilla and heavy cream. allow to cool 20 min before adding the powdered sugar.
  6. spoon the glaze over the cakes and let set for about 30 min.

y’all for real.

these were freaking fantastic.

and on top of that, shauna wrote another cookbook! it’s called pure vanilla. now… i don’t own this cookbook (yet) nor do i know shauna BUT i might have mentioned how much i like good vanilla. so in that spirit, i figure i would tell you about the cookbook. that’s it.

oh and i absolutely must share this picture of these babies that i posted on instagram (@pinktigerblog) the night i made them…

i mean i absolutely have no words.

ok maybe i have these: go make these. now.


recipe from: piece of cake

sno-ball cupcakes

wow i’ve been on a blogging roll recently. i guess there’s several reasons for that…

1) when i get in a blogging lull it’s not because i’m not cooking / baking. it’s because i get lazy and want to do something else. like nap. i like napping.

2) when i get lazy, i build up a stockpile of things to blog about so i can get on a roll when i start again.

so now i’m not being super lazy and i have a stockpile and i’m distracting myself. i, like most other cooks/bakers, am a person that shows emotion through food. i bake and cook and give people food to show my love. having a bad day? let me make you some soup. having a bad week? here’s a cake. when i’m having a moment – good, bad or otherwise i drown myself in food. whether it’s in the kitchen or now through this blog. and i’m having a moment. not good or bad… just a moment that i need to distract myself from so i’m catching up on my stockpile of things to blog about.


remember how i very briefly mentioned that i have a friend that makes amazing cupcakes? well here’s another fun fact about her… she shares my love of sno-balls. and i’m jealous because she lives in new orleans, the only place you can really get a good sno-ball. and when i say sno-ball, i’m not talking about this chunky sno-cones / shaved ice business. i’m talking about ice that’s been through a snowizard that comes out fine as freshly fallen snow (have i ever really encountered freshly fallen snow? well that’s just not the point…) and that then has what is essentially flavored simple syrup poured on top. it’s a glorious thing. and she and i love them. so much so that we went and got one before a friend’s recent wedding. yes people gave us weird looks but they just don’t understand… see.

why am i telling you this fun little story? well only because her birthday was recently and i had to bring her the most perfect cupcakes for it. but i say that with this disclaimer… this post really isn’t about the recipe for the cupcakes. it’s about the decoration. you could really use whatever your favorite cupcake mix / recipe is but you do need to use white (whether it’s vanilla, coconut or whatever flavor) icing. you really can’t use something like chocolate for this. you need the light color of the buttercream / icing.

so here’s the procedure.

make your favorite cupcake. try to use white cupcake liners / nut cups. no big worry if you can’t but regular, fluted cupcake liners don’t do anything for authenticity. i made a vanilla sour cream cupcake but i think the recipe needs some tweaks so that’ll be another time.

after your cupcakes are cool, frost them with the icing / buttercream of your choice. i used a vanilla buttercream… in fact half of this one. and then you decorate with colored sanding sugar. you want to use the smaller grain (i don’t know if that’s the right terminology but you don’t want coarse sugar). you can use any colors you’d like but i recommend going with a trio of red, yellow and blue to make every kid’s favorite sno-ball flavor… rainbow. once you’ve got all the sugar sprinkled appropriately cut some straws and stick them in the cupcake. you can also use some plastic spoons to lend even more authenticity but i was out. when you’re done you’ll have something that looks like this:

yay!! fun times.

make them for the sno-ball lover in your family / friends.