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Hartzell's Cupcakes, Houston, TX (2026)

03/18/2022

Chocolate Filled Cupcakes (Gluten-Free, Egg-Free)

Ingredients
1 1/3 cup gluten-free all purpose flour blend (I used better batter)
1/2 cup almond flour
2 Tbsp. GF unsweetened cocoa powder (not all cocoa powders are gluten-free)
2 tsp. GF aluminum-free baking powder
1 tsp. Baking soda
1 cup GF dark chocolate chips
1/3 cup salted butter
3/4 cup turbinado or coconut sugar
1 1/2 cups milk, at room temperature, divided
2 tsp. Fresh lemon juice
CHOCOLATE FILLING
1/4 cup sweetened condensed milk
1/2 cup GF dark chocolate chips
1/4 cup pure unsweetened cocoa powder
1/4 cup milk

Instructions
Preheat oven to 350 F and line a muffin pan with parchment paper cupcake liners
Whisk together flour, cocoa powder, baking powder and baking soda
Using a small saucepan over medium-low heat, add one cup of chocolate chips, butter, sugar and 1/2 cup of milk. Cook until the chocolate and sugar have melted. Remove from the heat and whisk in remaining milk until combined
Add chocolate mixture to dry ingredients and mix until a smooth batter forms
Transfer the batter into the muffin pan and bake for 25 minutes. Cool cupcakes on a wire rack
For the chocolate filling; Combine all the ingredients in a saucepan and cook over medium heat until the chocolate has melted and the mixture is smooth. Set aside
To assemble; using an apple corer create a hole in each cupcake, then fill with chocolate filling. Before adding the topping make sure that the cupcakes are cooled

03/05/2022

Best-ever cupcakes

Ingredients
2 eggs
200 ml thickened cream
1 tsp vanilla extract
3/4 cup caster sugar
1 cup self-raising flour sifted

Method
Crack eggs into a 250 mL measuring cup then fill to the top with thickened cream. Pour into mixing bowl.
Beat with electric mixer for 1 minute.
Add vanilla extract and sugar.

02/14/2022

The Best Buttercream Frosting

Ingredients
2 1/2 sticks unsalted butter (1 1/2 cups, softened to room temperature)
2 1/2 cups (284 g) confectioners sugar
2 Tablespoons heavy cream
2 teaspoons vanilla extract
pinch table salt

Instructions
Combine the butter and confectioners sugar in the bowl of your stand mixer.
Mix on low speed at first, then increase the speed until combined.
Add in your heavy cream and vanilla extract, and mix on medium to high speed for 8 minutes until light and creamy.Add the pinch of salt.
If not using immediately, store in a container in the refrigerator until ready to use, mix again until light and fluffy.

01/31/2022

perfect vanilla cupcakes

INGREDIENTS
▢1 cup (125g) all-purpose flour
▢½ cup (125g) sugar
▢1 teaspoon baking powder
▢¼ teaspoon baking soda
▢¼ teaspoon coarse kosher salt
▢1 stick (114g) unsalted butter at room temperature
▢2 large eggs at room temperature
▢1.5 tablespoon milk at room temperature
▢1 teaspoon pure vanilla extract
Note: I test all my recipes with both measurements for the most precise and accurate result!

INSTRUCTIONS
Preheat the oven to 350°F (177°C).
In a mixing bowl with paddle attachment, combine flour, sugar, baking powder, baking soda and salt. Mix for 10 seconds to combine.
Add butter and eggs into the dry ingredients and start mixing on low speed, then increase the speed to medium high and mix for 1 minute.
Then reduce the speed to low and pour in milk and vanilla extract. Stop the mixer, scrape the sides with a silicone spatula and then run the mixer on medium high speed again and mix for another 30 seconds.
Using a large cookie scoop, divide the batter between 12 cupcake tins, lined with cupcake liners. (No need to grease the liners.)
Bake for 20-22 minutes, or until the inserted toothpick comes out clean.
Cool completely on wire rack and then frost with your favorite frosting. In this case, I used my favorite cream cheese frosting.
TIPS & NOTES:
Read the full post above for tips and tricks to ensure perfect cupcakes every time!

01/25/2022

Chocolate Cupcakes with Peanut Butter Frosting

INGREDIENTS
For the chocolate cupcakes:
1 cup (125 grams) all-purpose flour (spooned & leveled)
¼ cup plus 2 tablespoons (30 grams) unsweetened cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100 grams) brown sugar
½ cup (100 grams) granulated sugar
⅓ cup (80 ml) oil
½ cup (120 ml) buttermilk
1 large egg
1 teaspoon vanilla extract
½ cup (120 ml) boiling water
1 teaspoon instant espresso powder (optional)
For the peanut butter frosting:
1/2 cup (115 grams) unsalted butter , softened
1 cup (250 grams) creamy peanut butter
2 cups (240 grams) powdered sugar
3 tablespoons (45 ml) heavy whipping cream
1 teaspoon vanilla extract
Optional toppings:
Chocolate ganache
8 miniature peanut butter cups , unwrapped and cut in half

INSTRUCTIONS
To make the chocolate cupcakes:
Preheat the oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
Add the instant espresso powder to the ½ cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake at 350°F for 18-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
Remove from the oven, carefully remove the cupcakes from the pan, and transfer to a wire rack to cool completely.
To make the peanut butter frosting:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed for 1-2 minutes or until smooth. Add in the peanut butter and continue mixing until well combined with the butter.
Add in the powdered sugar, heavy whipping cream, and vanilla extract and mix on medium-high speed for about 1 more minute until the mixture is thick and creamy. Pipe on the cooled cupcakes, top each one with chocolate ganache, and half of a miniature peanut butter cup.

01/21/2022

Best-ever cupcakes

Ingredients
2 eggs
200 ml thickened cream
1 tsp vanilla extract
3/4 cup caster sugar
1 cup self-raising flour sifted

Method
Crack eggs into a 250 mL measuring cup then fill to the top with thickened cream. Pour into mixing bowl.
Beat with electric mixer for 1 minute.
Add vanilla extract and sugar.
Beat for 3 minutes.
Fold flour into mixture with wooden spoon until blended.
Place mixture into a 12-hole muffin pan lined with paper cases.
Bake at 180C until light golden, approximately 15-20 minutes.
EQUIPMENT
1 electric beaters
1 12-hole muffin pan

01/10/2022

Bloody Broken Glass Cupcake

Ingredients
12 Frosted Cupcakes
1 Cup | 200g Sugar
2 Tbsp Water
½ Cup Light Corn Syrup or Glucose Syrup
1 Tbsp Cornflour or Cornstarch
2 Tbsp Water
1-4 tsp Red Food Colouring
¼-1/2 tsp Blue Food Colouring

Instructions
Bake cupcakes and frost when cool. Set to the side.
In a saucepan measure out the sugar and pour in the water. Place the saucepan over medium-high heat.
Stir the water and sugar until it begins to boil.
Boil for 3-5 minutes until the sugar starts to change colour or until it reaches 300F | 160C.
Pour the melted sugar out onto a baking sheet. Leave to cool for 10 minutes before transferring to the fridge for a few hours to harden.
In a bowl measure out the syrup and cornstarch. Mix together until combined.
Slowly add the water, stirring in between, until you have a thick syrup.
Add the food colouring, small amount at a time until you have a deep dark red shade.
Adjust the consistency of the fake blood with water until it is the thickness of blood.
When the sugar has hardened remove it from the fridge and use a knife to crack. Break into small pieces.
Place a few shards of the sugar glass into the cupcake and spoon over the fake blood.

01/05/2022

The easiest, homemade cupcakes in the world

Ingredients
1/2 cup unsalted butter, at room temperature, cut into cubes
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
1 tsp vanilla extract
For vanilla frosting:
4 tbsp unsalted butter, at room temperature
2 cups icing sugar
2 tbsp milk
1/2 tsp vanilla extract

Instructions
Preheat the oven to 375F.
Place the butter in a large mixing bowl or the bowl of a stand mixer and sift the flour, sugar, baking powder and salt over top. Blend slowly together over medium-low speed until mixture resembles pebbles.

Add in 1/2 cup of milk and the egg, mix on medium until the flour mixture is completely moistened and the egg has been incorporated.
Add the remaining milk and vanilla and mix until just combined--it's ok if there are some lumps in the batter.
Place the paper liners in your muffin tin and fill the cupcake liners about 3/4 of the way full.
Bake in the centre of the oven for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool before frostin

12/29/2021

Pilgrim Hat Thanksgiving Cupcakes

Ingredients
Cupcakes
1 (18.25 oz.) package white cake mix with pudding
1 1/4 cups buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Buttercream
1 cup butter, softened
1 teaspoon vanilla extract
3–4 cups powdered sugar (depending on how sweet you want it)
2–3 tablespoons milk
Pilgrim Hats

Thanksgiving/Fall sprinkles (optional)
24 Fudge Stripe Cookies
24 Mini Reeses Peanut Butter Cups, unwrapped

Instructions
Make the cupcakes:
Preheat the oven to 325ºF. Line 24 muffin tins with cupcake liners.
In the bowl of a mixer, combine all of the cupcake ingredients and mix on low until combined. Turn the speed up to medium and beat for 2 minutes.
Fill each cupcake liner 2/3 full of batter. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool for 10 minutes, then remove to a cooling rack to cool completely.
Make the buttercream:
With a mixer, beat the butter until light and fluffy. Beat in the vanilla. Add in the powdered sugar, 1/2 cup at a time. Beat for 2-3 minutes, until light and fluffy. Add in the milk, 1 teaspoon at a time, until you reach your desired consistency.
Assemble the cupcakes:
Reserve about 1/2 cup of the buttercream. Place the remaining buttercream in a piping bag fitted with a decorative tip. Pipe the buttercream onto the cooled cupcakes, then add sprinkles, if desired.
Tint the reserved buttercream orange or yellow. Place in a piping bag fitted with a small round tip. Place a peanut butter cup upside down on the bottom (chocolate) side of each of the fudge striped cookies. Pipe the frosting around the base of the peanut butter cup to hold it in place. Pipe a buckle on the peanut butter cup.
Place one cookie hat on top of each cupcake.

12/24/2021

Gingerbread Latte Cupcakes

Ingredients
For the Gingerbread Latte Cupcakes:
1 and 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 and 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 stick (4 ounces) unsalted butter, melted
2 tablespoons fresh ginger, grated
1/2 cup hot coffee
1/2 cup unsulphured molasses
3/4 cup light brown sugar, packed
1 large egg plus 2 egg yolks, at room temperature
For the Cream Cheese Frosting:

(1) 8 ounce block full-fat cream cheese, very soft
1 stick (4 ounces) unsalted butter, very soft
3 and 1/2 cups confectioners' sugar, more if needed
1/4 teaspoon salt
3 teaspoons fresh squeezed lemon juice
1 teaspoon lemon zest

Instructions
For the Gingerbread Latte Cupcakes:
Preheat oven to 350 degrees (F). Line a muffin tin with paper liners; set aside.

In a medium-sized bowl sift together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves; set aside. In the bowl of a stand mixer fitted with the paddle attachment combine the melted butter, fresh grated ginger, and hot coffee on low speed. Add in the molasses and brown sugar and beat smooth. Add the egg and yolks and beat for 30 seconds. Add in the flour mixture slowly, beating on low speed just until combined. Spoon batter into prepared cupcake liners, filling each cup about 3/4 full (the batter rises quite a bit as they bake). Bake for 14 to 16 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before carefully transferring the cupcakes to a cooling rack to cool completely.
For the Cream Cheese Frosting:
In the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter until smooth and creamy, about 4 minutes. Reduce the mixer speed to low and gradually add the confectioners' sugar. Add in the salt, lemon juice, and lemon zest and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 minutes.
If the frosting appears too thick, add a little more lemon juice; if the frosting appears too thin, add a little more confectioners' sugar. Pipe or spread frosting onto cooled cupcakes.

12/19/2021

Yellow Cupcakes

Ingredients
2 1/3 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1
cup butter or margarine, softened
1 1/4
cups sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk

Steps
1
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
2
In medium bowl, mix flour, baking powder and salt; set aside.
3
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating well after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, and milk, about half at a time, beating just until blended.
4
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
5
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes. Frost with desired frosting.

12/12/2021

CELEBRATION CUPCAKES

INGREDIENTS
200gTrex
225gGolden caster sugar
3Large eggs, beaten
2 tsp
Vanilla extract
2 tbsp
Milk
225g
Self-raising flour
Pinch salt
ICING
200g
Butter, at room temperature
350g
Icing sugar
100g
Low fat soft cheese
Pink and yellow food colouring
Edible glitter and decorations

METHOD
Step 1
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.

Step 2
In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and milk.

Step 3
Sift the flour and salt into the mixing bowl and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Step 4
For the icing, beat the butter and icing sugar together until smooth and creamy. Beat in the low fat soft cheese. Split the topping into 2 batches, mixing 2-3 drops of food colouring into each batch. Pipe or spread on top the cakes, then finish off with edible glitter and decorations.

Hartzell's Cupcakes

03/18/2022

03/05/2022

02/14/2022

01/31/2022

01/25/2022

01/21/2022

01/10/2022

01/05/2022

12/29/2021

12/24/2021

12/19/2021

12/12/2021

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