Baking Obsession

 Favorite dessert recipes and more

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Muffins and cupcakes

Chocolate Coconut Cupcakes with Caramel Buttercream Frosting

I had almost started making these when I realized I was out of praline paste. I did want the frosting to be caramel, but I didn’t have neither intention nor time for making praline at that moment. Instead, I quickly… Continue reading →

Triple Banana Double Caramel Mini Cupcakes

This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky,… Continue reading →

Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting

I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity…. Continue reading →

Italian Plum Upside-Down Ricotta Cupcakes

These are very Italian cupcakes. The list of the ingredients speaks for this well. There are fresh ricotta cheese and cornmeal, ground pine nuts and Italian prune-plums. The upside-down idea is not an exclusive American invention either. Italians have been… Continue reading →

Chocolate Banana Muffins

This is not a suggesting for getting rid of scary, dark-spotted, overripen bananas. You might consider buying bananas exclusively for baking these muffins, they are sure worth it. I’m quite happy with the result of my experiments in achieving the… Continue reading →

Raspberry-Laced Chocolate Cupcakes

There is another dessert from my romantic menu. This recipe is almost entirely based on Alice Medrich’s recipe from “Bittersweet”. I just made them a bit more raspberry-flavored by adding a thin layer of raspberry jam glaze underneath the chocolate… Continue reading →

Very Chocolate Mini Cupcakes

These cupcakes have so many wonderful qualities! First of all, they are very, very chocolaty, and moist, and so flavorful. And they don’t have any fat except the one coming from the chocolate. It means you can eat extra one… Continue reading →

Bran Surprise Muffins

This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any… Continue reading →

Pumpkin Muffins

This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.

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