Food Porn: Les Glaceurs - Ice Cream and Cupcakes

Address: 
453 Rue Saint-Suplice
Montreal, QC H2Y 2V8

I wouldn't say it's the best cupcake I've ever had, but it was pretty damn good!

St. Patrick's Day Nutella filled Mint Chocolate Chip Cupcakes

It's almost St.Patrick's Day which means it's time for drinking to oblivion, getting rich through leprechauns, and all things green!  I thought a lot about what I'd want flavour of green cupcake I wanted to make and had a long debate between Green Tea and Mint. In the end, Mint won because obviously, it is the most delicious! Especially with Chocolate. 

Here's how to make Nutella Filled Mint Chocolate Chip Cupcakes: 

Ingredients for the Cupcake Base: 

- 1/2 cup of Butter, softened

- 1/2 cup milk

- 1 cup Flour

- 1 an Egg

- 2 tsp Vanilla Extract

- 1/4 cup of Cocoa Powder
- 1/2 tsp of Baking Soda
- 1/2 tsp of Baking Powder
- A small small pinch of salt
- 3/4 cup of Sugar

Ingredients for the Cupcake Frosting
- 1 cup of Butter
- 4 cups of Confectionary Sugar
- 1 tsp of Vanilla
- Few drops of Mint/Peppermint Extract
- 4 tbs Whipping Cream (I couldn't find anything but Nutriwhip so I had to improvise a little bit- if you don't know how much Whipping Cream/Nutriwhip you should put, try the frosting - if you've ever tasted cupcake frosting, it'll be obvious to you)

Instructions for the cupcake base: 


Preheat the oven to 375 degrees Fahrenheit.

1. Line 12 muffin cups with paper liners.
2. Beat together the Butter and the Sugar until fluffy.
3. In a different bowl, mix together the dry ingredients - flour, baking soda, baking powder, cocoa powder and the salt.
4. Pour the dry ingredients into the butter and sugar mixture, but alternate between the dry ingredients and the milk - pour half the dry ingredients into the butter and sugar mixture, then the milk, then the rest of the dry ingredients.
5. Pour the mixture into the muffin cups - fill the muffin cups 3/4 of the way.
6. Shove into oven and bake for around 15 minutes.
7. Let cool 2 minutes and fill a decorating bag with Nutella - poke a hole into the top of the cupcake and squeeze the Nutella in.
8. Let cool some more. 

Instructions for Cupcake frosting: 

1. Beat together Butter and Sugar until fluffy.
2. Add the Vanilla and Mint/Peppermint Extract.
3. Add the whipping cream (you can add it a little bit at a time if you're worried about the consistency of the frosting)
4. Fill a decorating bag with your delicious frosting.
5. Make a swirl and start decorating! Add some chocolat chips for extra deliciousness!

Coconut-Vanilla Cupcakes with Coconut-Cream Cheese Frosting

so… the other day, i had a sudden craving, no, NEED, to eat something sweet, creamy and soft… so i decided to make these delicious, moist cupcakes.

the secret ingredient in the cupcakes is the coconut milk, which has a higher fat content than regular milk, which gives the cupcakes a decadently rich texture. combined with the slightly tangy, creamy frosting, and the texture of the coconut flakes, this is heaven in little, deliciously edible mounds!

for an even more decadent treat, you could try filling the cupcakes with the frosting, or toasting the coconut topping.

in the summer months, you should keep these refrigerated, because the frosting does have a tendency to be a bit runny in hot weather.

recipe makes 18 to 36 cupcakes, depending on size of mold.

ingredients for base cake:

• 2 cups all-purpose flour*
• 2 1/4 tsp baking powder* 
• 1/2 tsp salt* (* indicates that these ingredients should be mixed and sifted twice) 
• 1 1/2 sticks (3/4 cup) unsalted butter, softened to room temperature 
• 1 1/3 cups dark brown sugar, packed 
• 3 large eggs at room temperature 
• 1 vanilla bean, scraped (if unavailable
• 1 tbsp vanilla extract 
• 1 cup pure coconut milk, at room temperature (available in the asian section of the grocery store) 
• 1 cup unsweetened dessicated coconut flakes 
• 1 cup sweetened dessicated coconut flakes

ingredients for frosting:

• 4 cups powdered sugar 
• 2x 8 oz packets of cream cheese, softened to room temperature 
• 1 stick unsalted butter (1/2 cup) 
• 1 vanilla bean, scraped (or 1 tbsp vanilla extract) 
• 2 tbsp coconut extract

decoration/topping:

• sweetened dessicated coconut, spread out on a platter cupcakes (can be done a day before and set aside)

instructions:

1. preheat oven to 350F, with a rack positioned in the middle (or middle-top if you have 4 levels in your oven) of the oven. 
2. line cupcake molds with paper cupcake liners. 
3. in a large mixing bowl, beat the softened butter with a whisk until creamy & slightly fluffy (the old fashioned way - if you’re pressed for time, you can use a beater). 
4. add the sugar in 1/3 cup increments, while beating the butter, making sure that all the sugar gets incorporated. 
5. add the eggs, one at a time, incorporating thoroughly. 
6. add the coconut milk vanilla bean to the butter-sugar-egg mixture, incorporating thoroughly. 
7. now take 1/3 of the dry mixture (sifted flour, baking powder & salt) and beat it into the wet ingredients. r
8. epeat two more times, until all the dry ingredients are now incorporated. 
9. add the dessicated coconut. 
10. ladle the batter into the lined cupcake molds, filling them 2/3 to 3/4 full (or the mixture will overflow and you’ll have ugly cupcakes). 
11. bake at 350F, for 18-25 minutes, until edges are golden brown & a toothpick/chopstick inserted into center comes out with a few crumbs attached to it. 
12. frosting - while the cupcakes are baking, prepare the following: beat the butter until creamy. 
13. add cream cheese, half a package at a time, until it forms a creamy mixture. 
14. add the sugar in four parts, incorporating thoroughly. add the coconut & vanilla extracts (or coconut extract & vanilla bean). 
15. place in a piping bag and set aside in the refrigerator until the cupcakes are ready. 
16. when cupcakes are completely cool, pipe frosting (using a plain, small-to-medium piping end) onto the cupcakes in a swirl. 
17. roll cupcakes gently in sweetened dessicated coconut.