Small-Batch Cupcakes Made in a Toaster Oven (3 Bold Flavors) Gemma's Bigger Bolder Baking Ep 92

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WRITTEN RECIPE on my website:
Hi Bold Bakers! I have taken three of my best, over-the-top cakes and made them into small batch recipes to yield just four perfect cupcakes. They are the perfect size to fit in a toaster oven, and of course, you can always make them in a regular oven as well. You'll find Red Velvet, Cookie Dough and even a S'mores Cupcake. So let's get baking!
REFERENCED IN THIS VIDEO
* Edible Cookie Dough:
* How to Make Cream Cheese Frosting:
* My Chocolate Chip Cookie Dough Frosting:
Buy the Toaster Oven I use on Amazon:
Buy the Cupcake Trays I use on Amazon:
FULL RECIPE ALSO LISTED BELOW
Red Velvet Cupcakes
INGREDIENTS
½ cup plus 2 tbsp (3oz/85g) all purpose flour
¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
¼ teaspoon cinnamon
1 tablespoon unsweetened cocoa powder
1/4 generous teaspoons baking soda
1 teaspoon salt
1 egg, at room temperature
¼ cup plus 2 tbs vegetable or canola oil
4 tablespoons buttermilk
2 teaspoon red food coloring (good quality)
1/2 teaspoons vanilla extract
INSTRUCTIONS
1. Preheat the toaster oven or regular oven to 350oF (180oC)
2. Line a small cupcake tray with 4 cupcake liners*
3. Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
4. In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
5. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
6. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
7. Once baked, take them out of the tin and cool on a baking rack until cold.
8. Decorate them with some cream cheese frosting.
9. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Chocolate Chip Cookie Dough Cupcakes
INGREDIENTS
¼ cup (55g / 2oz) butter, at room temperature
¼ cup (55g / 2oz) caster sugar
1 egg, at room temperature
¼ cup (55G/ 2OZ) flour
1 tsp baking powder
4 tablespoons of cookie dough, rolled into balls
INSTRUCTIONS
1. Preheat the toaster oven or regular oven to 350oF (180oC)
2. Line a small cupcake tray with 4 cupcake liners*
3. Place your cookie dough ball into the liner
4. With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
5. Beat in the egg until combined
6. Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
7. Spoon the mixture into the paper cases until they are ¾ full.
8. Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
9. Store the cupcakes at room temperature for up to 3 days.
10. Decorate them with cookie dough buttercream frosting. (recipe in blog post)
11. Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Best-Ever Chocolate Cupcake
INGREDIENTS
¼ cup (30g/1oz) all-purpose flour
¼ cup (50g/1 ¾ oz) sugar
1 ½ tbsp unsweetened cocoa powder
¼ tsp baking soda
⅛ tsp baking powder
1 teaspoon kosher salt
2 tbsp buttermilk*
1 tbsp vegetable oil, or any flavorless oil
1 egg
1 teaspoon pure vanilla extract
2 tbsp freshly brewed hot coffee *
1 cup (around 5 cookies) crushed graham crackers (digestives or other plain cookies)
4 large marshmallows
INSTRUCTIONS
1. Preheat the toaster oven or regular oven to 350oF (180oC)
2. Line a small cupcake tray with 4 cupcake liners*
3. Measure 2 tablespoons of Cookie crumbs into each cupcake liner
4. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
5. In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
6. Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
7. Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
8. Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
9. Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
10. Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
11. Store the cupcakes at room temperature for up to 3 days.