Playing around with a recipe for chocolate/Nutella toaster pastries, this one was too rich and too sweet. This is the recipe, mostly notes so I can change sugar/cocoa amounts.
1 1/4 c flour
1/2 c + 1 Tbl butter
1/3 c cocoa powder
1/3 c granulated sugar
2 – 3 Tbls ice water
Nutella
450 degrees  7-8 minutes

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I made cherry limeade cupcakes for cupcakecamp.

The recipe for the cupcake is here, as noted in the post I use all butter and no shortening. That’s the only difference to my recipe, oh, and I don’t add nuts. Then frost.

Buttercream Frosting 
3 cups confectioners’ sugar
1 cup butter
3 tablespoons lime juice (fresh)
zest of one lime

In mixer, combine sugar and butter on low speed until blended. Then increase speed and beat for for a few more minutes until smooth
Add lime juice and zest and mix until creamy. I use an Ateco #823 pastry tip to frost.

Edited to add: I injected this batch with lime Jello. To do, bake cupcakes as directed and let cool. Then poke holes in cake and inject warm jello into the cupcake. Put in fridge and let cool before frosting. Photos of process here.

There were hundreds of cupcakes today–some pics up on flickr. Now I must sit down and digest!

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I’ll be attending CupcakeCamp on Sunday here in SF. I’m making the cherry limeade cupcakes for the event–with lime buttercream, of course. Hope to meet some new folks and talk all things geekery and cupcakes!

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I add 2 teaspoons of instant espresso powder to boxed chocolate cake mix and prepare as usual.

Chocolate frosting:
1 cup butter
2 1/2 cups powdered sugar
3/4 cup cocoa powder
1 teaspoon vanilla
3 tablespoons cream

In mixer: cream butter, sugar and cocoa until blended. Add cream and vanilla and whip until smooth.
Piped with an 823 star pastry tip

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I adapted this recipe from one of my favorite Food Network hosts, George Duran.

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
2 1/2 cups all-purpose flour
1/2 cup cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups semisweet chocolate chips
1 cup chopped walnuts

Pre-heat oven to 350 degrees. In mixer, beat butter until smooth. Slowly beat in white and brown sugar until mixture is light and fluffy. Beat in the eggs, then add in vanilla and pumpkin puree.

In a large bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

Slowly beat flour mixture into the wet batter. Stir in the nuts and chocolate chips. Scoop cookie dough by heaping tablespoons onto cookie sheets. Bake for 15 minutes.

What did I change from the original recipe? I used a combination of AP flour and cake flour to make sure the dough stayed tender. I also substituted semisweet chips in place of the milk chocolate. The cookie is fairly sweet and the milk chocolate chips overpowered the cookie the first time I made these. I also added nuts and omitted the ginger.

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